Blackened Steaks and Horseradish Cream with Butter-Basted Potatoes

Click on the pictures to make it bigger. I had to scan the recipe card...

Ozark Honey Oatmeal Cookies

1/2 c Shortening
1 1/4 c sugar
2 eggs
1/3 honey
1 tsp baking soda
1 tsp salt
1 1/4 c flour
2 quick cook oats
1 c coconut

Mix all ingredients. Cook at 375 degrees 8-10 minutes or until light brown. Flatten balls with sugar coated cup.

Variations:

Honey Raisin - 1/2 c chopped nuts, 1 c raisins, no coconut
Molasses Spice - 1/3 c molasses, 1 tsp cinnamon; no coconut or honey

Turkey Burgers

20 oz Ground Turkey
1/3 c Chopped Sun Dried Tomatoes
1/4 c Dried Basil
2 tbs Italian dressing
2 tbs Montreal Steak Seasoning
salt and pepper to taste

Makes six burgers.

Cook on grill or in oven. Top with sauteed mushrooms and mozzarella cheese. Allow cheese to melt. Serve on hamburger buns or toasted bread. For a little more kick, use swiss cheese. Ketchup not needed :)

This was a concoction of my own, I tried making turkey burgers with some ground turkey that I got on sale. I wanted it to be different from a traditional burger, so that the real red meat lovers in the family could appreciate it as well and wouldn't feel like they were cheated. I was going to add fresh parm cheese to the burger mix but I forgot.

Nutritional info is for burger only.

Kiwi Cheese

Spice up your cottage cheese with a peeled and sliced kiwi. There are green kiwis (traditional and tart) and golden kiwis (sweeter with a hint of melon flavor). I like the golden kiwis better but either is good.

Cold Cucumbers

While I'm at it, I stole this little tidbit from my grandmother-in-law.

Cold Cucumbers
1. Peel cucumber
2. Cut into round slices and place in bowl
3. Pour liberal amount of rice vinegar over the cucumber slices
4. Stir until everything well coated.
5. Serve immediately.

Yum! Thank you, Julia!

Yummy Quesadillas

Large flour tortillas
Mexican blend finely shredded cheese
Mozzarella cheese finely shredded
Sliced turkey (can be deli, but not mashed parts. Real turkey)
Sautéed in butter, sliced, salted white onions

Layer 1 tortilla
Mexican blend shredded cheese
Sliced turkey (tear it up to fill in empty spots)
Drained sautéed onions
Mozzarella cheese
Top with 2nd tortilla

Put on cooking stone in a preheated to 300 oven and leave it in for about 10 minutes or until cheese is melted. Cut with pizza cutter into wedges.

From Mom

Turkey and Basil "Noodles"

*Very good, fast and easy! I'm going to try with beef next time. I'm surprised at how much I liked the spaghetti squash.

Strawberry Smoothie

1 c frozen strawberries
1 c orange juice
1/2 c plain lowfat yogurt
1 banana
1 tbs brown sugar or honey

Makes one serving.

Nutritional information is for one serving, each serving makes enough for two people

Whole Wheat Bread

1/3 c. honey
1/3 c. oil
2 1/5 c/ warm water
2 tb (two packages) yeast (I like to use instant yeast)
1 tsp. salt
7 c. whole wheat flour
1 tb dough enhancer (I use Bob Mill's Vital Wheat Gluten)

Combine the honey, oil, warm water, yeast dough enhancer and two cups of the whole wheat flour in large mixing bowl (or Kitchen Aid). Add the salt and 4-5 cups additional flour until the dough is stiff and cleans the side of the mixing bowl. Knead the bread in mixer for 6 or 7 minutes on setting #1 (or by hand on a LIGHTLY floured surface for 7-10 minutes) or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. Kneading is necessary to develop the gluten.

Form the dough into 2 loaves. Allow to rise in a slightly warm oven until doubled in size (if you preheat the oven to the lowest setting and then turn it off, the loaves can rise in the warm oven as it cools).

Bake loaves for 25 to 35 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom and the tip and sides of the loaves are a golden browned color.

For richer and moister bread add 1 cup plain yogurt for 1 cup of liquid and 1/4 c potato flakes.
For breadfast bread add 1/3 c. sunflower seeds, 1 tb cinnamon and 1/3 c. currants.

Nutritional info coming soon.

Sloppy Joes

Sloppy Joes
(Adapted slightly from Better Homes and Gardens Crockery Cookbook)

This is a MAJOR hit at our house! We actually serve this to company sometimes and they can't believe how delicious it is. It puts Manwich absolutely to shame!

Ingredients:
3 lb. ground beef
2 C. chopped onion
4 cloves garlic, minced
1 and 1/2 C. ketchup
1 C. chopped green bell pepper
1 C. chopped celery
1/2 C. water
2-4 Tbs. brown sugar
4 Tbs. prepared mustard
4 Tbs. vinegar
4 Tbs. Worcestershire sauce
3 tsp. chili powder

Directions
1. In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 3 ½-4 qt. crock pot, combine everything else. Stir in meat mixture.

3. Cover; cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. Spoon into toasted buns, and top with cheese. Makes approx 16-20 servings. Can be frozen in freezer bags after cooking for later consumption.

Pretzel Salad

Mix:
2 and 2/3 crushed pretzels
1 1/2 sticks butter (or margarine)
3 Tbs sugar
Press into 9x13 pan and bake at 350 degrees for about 10 minutes OR so. It starts to look and smell carmelly.
allow it to cool

Beat:
1 8 oz package cream cheese
1 cup sugar
Fold in 1 small container of coolwhip (8 oz)
Spread on cooled crust

Mix:
1 large package of strawberry Jell-o
2 cups hot water
Add:
12 oz bag frozen strawberries
pour over cream layer

Refrigerate until Jell-o sets up

Ritz Chicken

Tonight I made this yummy dinner; the whole family loves this chicken! And it's so easy!

Ritz Chicken
Originally from my friend Lisee

Ingredients
6 large chicken breasts
2 tubes Ritz crackers
6 Tbsp. Parmesan Cheese
1 to 2 cups sour cream (can use fat-free)
1/3 to 1/2 cup butter, melted (OPTIONAL! I have been making it without butter for months now that it takes GREAT!!)

Directions
Put Ritz crackers in a Ziploc bag and smash with rolling pin until crushed into crumbs. Coat chicken with sour cream then roll chicken in Ritz cracker mixture and place in a suitable baking dish. When all of the chicken is in the dish, sprinkle with parmesan cheese and pour melted butter evenly over chicken. Bake uncovered in oven for 60-90* minutes at 350 or until chicken is cooked through.

*I've been cooking it for 90-100 minutes so that the outside is uber-crispy, and it's still quite tender on the inside. I'm ready to experiment to see if 60-70 minutes would be even more tender inside...

**Of course you can make it in much smaller increments...but why? ;)

Chicken Feta Pasta Salad

Chicken and Feta Pasta Salad

Ingredients:
1 large package of rotini noodles
Cooked (and cooled) frozen peas (2 cups?)
Diced onion (1/2 cup?)
Green pepper
Red pepper
4 diced large tomatoes
Peeled, diced cucumber (2)
Sliced olives
Catalina with honey dressing*
Italian dressing*
8 oz package of Feta cheese (cheaper to crumble it yourself)
Chicken (3 breasts)
Salt to taste

DIRECTIONS
Boil noodles until cooked, drain, cool, place in LARGE mixing bowl. Cook chicken on the stove or in the oven with a little of the Catalina w/ honey and the Italian dressing (equal parts of each). Chop chicken when it is cooked, then mix back in with cooking juices in the pan. Add to noodles.

On the stove top, saute onions and peppers in both dressings (equal parts) for 3-5 minutes, until softened only ** Do not overcook veggies!! Add to noodles and chicken.

Mix in all remaining ingredients. Add EQUAL parts Catalina and Italian dressing to taste.

*Secret ingredients!

Hawaiian Haystacks

Hawaiian Haystacks

Ingredients
Rice
Chicken Mix (2 cans fat –free cream of chicken soup, 1 can chicken broth, 2 cups chopped cooked chicken)

Toppings Suggestions
Chow mein noodles
Pineapple tidbits or chunks
Mandarin oranges
Chopped olives
Chopped celery
Chopped tomatoes
Chopped Green Peppers
Almonds
Corn
Peas
Shredded cheese
Coconut
Chopped Green Onions

You’ll be REALLY surprised at how delicious it is to mix some of these ingredients together!

Green Beans Deluxe A La Meggie

Green Beans Deluxe

Ingredients
¼ cup diced onions
2 cloves garlic
1 tbs butter
4 tbs Worcester sauce
4 tbs Italian Dressing/Red Wine Vinegar Mist
1-2 cans green Beans

Directions
Saute onions and garlic in butter until tender. Add two large dashes of Worcester sauce, two splashes of dressing, two cans of green beans, warm all the way through, and serve.

Funeral Potatoes

Funeral Potatoes

Ingredients:
8-10 cups frozen hashbrowns (1 26 oz bag should do it)
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
1/2 tsp salt
1/8 pepper
3 tablespoons butter, melted
1/2 Italian seasoned bread crumbs (optional)

Directions:
Mix all ingredients, put in 9x13 pan, bake on 350 until bubbly (about 45 minutes)

Simple Chicken Salad

Chicken Salad

Ingredients
Cooked, chopped chicken
Grapes chopped into quarters
Diced celery
Miracle whip
Salt

Mix ingredients, serve on bread or crackers

**Might also choose from some of the following: chopped apples, relish, chopped bread and butter pickles, dry italian dressing seasoning, dry ranch dressing seasoning, walnuts, raisins, craisins, diced red onion, garlic powder, cashews, pecans, green/red peppers, etc.

My Very Favorite Banana Bread

Banana Bread

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
6 mashed overripe bananas

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a bowl (Kitchen-Aid mixer is best if you have it!), cream together butter and brown sugar. Stir in baking soda and salt. Then stir in eggs and mashed bananas until well blended. Slowly pour in flour; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 75-85 minutes, until a toothpick inserted into center of the loaf comes out clean. It will get sort of darker brown, but that’s ok, it won’t be burnt. Set the pan in a safe place and let bread cool in pan for 10 minutes, then carefully dump it out of the pan onto a wire rack (or a plate, if you don’t have a wire rack).

Sweet and Tangy Barbecue Sauce

Makes about 1 1/2 cups
1 medium onion , peeled and quartered
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
5 tablespoons molasses
1 teaspoon hot pepper sauce , such as Tabasco
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 medium clove garlic , minced (about 1 teaspoon)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper


1. Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.

2. Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl.

3. Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)

*I like to mix it with shredded chicken or beef and serve on a sub roll (leftover potroast makes great BBQ beef).

Spinach Lasagna

Be sure to use Italian fontina rather than bland and rubbery Danish or American fontina. If it is not available, substitute whole milk mozzarella. To make the cheese easier to shred, freeze it for 30 minutes to firm it up. If fresh nutmeg is unavailable, use only 1/2 teaspoon ground nutmeg. Because the lasagna is broiled at the end of cooking to brown the surface, make sure to use a baking dish that is broilersafe.

Makes 12 servings.

Spinach
1 tablespoon table salt
20 ounces curly spinach (2 bags), stemmed and rinsed (you can use frozen spinach if you don't want to, if you do skip the boiling part of step #1)

Bechamel
5 tablespoons unsalted butter
1 tablespoon unsalted butter for baking dish
5 large shallots , minced (about 1 cup)
4 medium cloves garlic , minced or pressed through garlic press (generous 1 tablespoon)
1/4 cup unbleached all-purpose flour
3 1/2 cups whole milk
2 bay leaves
3/4 teaspoon fresh grated nutmeg
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 ounce grated Parmesan cheese (about 1/2 cup)

Cheeses and Pasta
8 ounces whole milk cottage cheese
1 large egg
1/4 teaspoon table salt
12 no-boil lasagna noodles from 1 box
2 ounces grated Parmesan cheese (about 1 cup)
8 ounces Italian fontina cheese , shredded (about 2 cups)

1. For the spinach: Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven or stockpot over high heat; add salt and spinach, stirring until spinach is just wilted, about 5 seconds. Using skimmer or fine-mesh strainer, transfer spinach to ice water and let stand until completely cool, about 1 minute, then drain spinach and transfer to clean kitchen towel. Wrap towel tightly around spinach to form ball and wring until dry. Chop spinach medium and set aside.

2. For the bechamel:(See illustrations below): Melt 5 tablespoons butter until foaming in medium saucepan over medium heat; add shallots and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1 1/2 minutes. Do not brown. Gradually whisk in milk. Bring mixture to boil over medium-high heat, whisk in bay leaves, nutmeg, salt, and pepper. Reduce heat to low and simmer 10 minutes, whisking occasionally. Whisk in Parmesan and discard bay leaves. Transfer sauce to bowl, press plastic wrap directly against surface, and set aside.

3. For the cheeses, pasta, and assembly: Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds. Transfer to bowl and set aside. Adjust oven rack to middle position and heat oven to 425 degrees. Place noodles in 13- by 9-inch broilersafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with remaining 1 tablespoon butter. Use rubber spatula to distribute 1/2 cup bechamel in bottom of baking dish; position 3 noodles on top of sauce. Stir spinach into remaining bechamel in bowl, mixing well to break up clumps of spinach (you should have about 4 cups spinach/bechamel mixture). Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with Parmesan, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with 1 cup fontina, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, followed by cottage cheese mixture. Finish with 3 noodles, remaining cup spinach mixture, and remaining cup fontina. Lightly spray large sheet foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes, then remove foil. Remove lasagna and adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler. Broil lasagna until cheese is spotty brown, 4 to 6 minutes. Cool 10 minutes, then cut into pieces and serve.

STEP BY STEP: Bechamel 101

1. Melt butter until foaming, then whisk in flour to make a white roux. Cook roux for 1 1/2 to 2 minutes to eliminate any raw, floury flavor, but do not brown.



2. Whisking constantly, slowly add milk to roux. (There's no need to scald milk, as most recipes direct).



3. Bring sauce to low boil, whisking often, and let simmer about 10 minutes. Finished sauce should be glossy, with consistency of heavy cream.