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Post by Jay on Sept 18, 2009 11:50:46 GMT -6
CHEATERS CHICKEN CACCITORE
INGREDIENTS: 6 skinless, boneless chicken breast halves 1 (28 ounce) jar spaghetti sauce 2 green bell pepper, seeded and cubed 8 ounces fresh mushrooms, sliced 1 onion, finely diced 2 tablespoons minced garlic
DIRECIONS: Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Serve!
Yield: 5 Servings Calories 283, Protein 37g, Total Fat 5g, Sodium 742mg, Cholesterol 82mg, Carbohydrates 21g, Fiber 4g
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Post by Jay on Aug 22, 2009 21:03:59 GMT -6
I will put her on my nightly prayer list.God Bless all
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Post by Jay on Jan 18, 2009 18:18:20 GMT -6
Face and Skin Creams
The best face cream is made inexpensively by combining petroleum jelly with several capsules of Vitamin E, drained and mixed into the jelly. Use an old cold cream or petroleum jelly jar. Add about five drained capsules to a small size jar and mix with a finger. It's messy to make, so keep paper towel nearby and wipe down container when done. Every night coat your face, hands, elbows, legs, and heels with a thin coat of this mixture. Your skin will be smooth and soft in the morning. There's no more cracking of lips and fingers from water or cold winter weather. If your hands are cracked and bleeding, put a plastic food service glove over your hands. In the morning, they will be much improved. A sock over your hand works fine, also. Carrol Wolverton
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Post by Jay on Nov 12, 2008 20:47:02 GMT -6
Debbie.I will say a PRAYER for you also. This is the best thing we can do for any one.God Bless You. Jay (Ky)
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Post by Jay on Nov 4, 2008 13:02:56 GMT -6
:PHASH BROWN TATER CASSEROLE
INGREDIENTS: 2 pounds frozen hash brown potatoes 1/2 cup melted butter 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup onion, chopped 1/2 cup cream of chicken soup 1 pint sour cream with chives 2 cups grated cheddar cheese 1/2 cup celery, chopped
Toppings 2 cups crushed potato chips 1/2 cup melted butter
DIRECTIONS: Defrost potatoes. Combine melted butter, salt, pepper, soup and sour cream. Mix hash browns with onion, celery and cheese. Mix in soup mixture. Pour into a greased 9x12 inch casserole dish. For Topping: Mix butter and chips. Sprinkle on top of casserole. Bake in a 350 degree oven for 45 minutes or until topping is golden brown.
Yield: 16 Servings Enjoy Jay (Ky)
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Post by Jay on Sept 25, 2008 17:25:20 GMT -6
Chili's Monterey Chicken-- 1 boneless skinless Chicken Breast 2 tsp. Barbeque sauce 2 slices of well crisped Bacon 1/4 cup mixture of Monterey Jack and Sharp Cheddar Cheese Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.
Jay (KY)
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Siggy
Sept 18, 2008 9:17:37 GMT -6
Post by Jay on Sept 18, 2008 9:17:37 GMT -6
Nancy.Just read about Siggy.So sorry to hear that.God Bless you and comfort you. Jay(KY)
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Post by Jay on Sept 12, 2008 20:45:29 GMT -6
Chicken Fried Pork Chops 1/2 Cup all-purpose flour 2 Teaspoons salt 1-1/2 Teaspoons ground mustard 1/2 Teaspoon garlic powder 6 pork loin chops, 3/4" thick, trimmed 2 Tablespoons vegetable oil 1 Can cream of chicken soup 1/3 Cup water
In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water; pour over chops. Cover and cook on LOW for 6 to 8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops. This recipe yields 6 servings Jay (KY)
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Post by Jay on Sept 12, 2008 14:47:05 GMT -6
God Is GOOD !!!!!!!!!!!!!!!!! Jay (KY)
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Post by Jay on Sept 12, 2008 14:34:49 GMT -6
CHICKEN ENCHILADA CASSEROLE
INGREDIENTS: 6 chicken breasts 2 cup sliced fresh mushrooms 1 1/4 cup chopped onion (1 medium) 1/2 cup chopped bell pepper 2 tablespoons minced jalapeno pepper 1 (4 oz) can chopped green chiles 1/4 cup milk 3 tablespoons all-purpose flour 1 1/2 cups water 3/4 teaspoons chili powder 1/2 teaspoons salt 1/2 teaspoon ground cumin 1/4 teaspoon pepper 8 corn tortillas 1 cup shredded cheddar cheese 1/2 cup tomato-chopped-unpeeled 1/4 cup sour cream
Instructions Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with est of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.
Yield: 6 Servings Jay (KY)
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Post by Jay on Mar 25, 2004 9:28:05 GMT -6
BIENENSTICH Cake: 3 cups cake flour 2/3 cup milk 1/3 cup sugar 1 package active dry yeast 8 tablespoons unsalted butter 1 egg powdered sugar Filling: 1 1/2 cups milk 1 package vanilla pudding Topping: 2 sticks unsalted butter 1 cup sugar 1 1/3 cups sliced almonds 2 tablespoons milk Mix flour, yeast and sugar, melt butter and mix with lukewarm milk. Add the egg and beat until smooth. Cover and let rise in a warm place until the dough doubles in size. Punch down dough and place in a greased 10 inch springform pan. Let rise one more time until the dough doubles in size. Melt butter in a skillet and add sugar and let simmer for about 5 minutes or until almonds turn golden brown; take off the heat and add the milk. Cook for another 5 minutes. Spread it on top of the dough when it is lukewarm. Bake in a preheated oven at 375 degrees for about 30 minutes. Take out of the form and cool and cut in two layers. Prepare pudding, let cool and spread it in between the layers. Sprinkle top with powdered sugar. (You can also fill the cake with whipped cream instead of pudding) 3 cups cake flour Jay
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Post by Jay on Mar 21, 2004 14:46:50 GMT -6
Weisse Bohnensuppe (White Bean Soup) Servings: 8 1 Pound Navy Beans; Dry 1 Ham Bone Or Hock; Smoked 1 Cup Onions; Finely Chopped 2 Cups Celery &Tops; Finely Chopped 1/2 Teaspoon Pepper 3 Quarts Water 2 Tablespoons Parsley; Chopped 1 Garlic; Clove, Minced 1-1/2 Teaspoons Salt Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot Jay
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Post by Jay on Feb 12, 2006 21:12:40 GMT -6
Asparagus Roll Ups
1 lb asparagus 1/2 cup cream cheese 1/2 lb honey maple ham, sliced thin Steam asparagus spears for three minutes, then pour into bowl of ice water to keep crisp. Spread cream cheese onto slices on ham. Lay asparagus onto ham and roll up. Slice into 1-inch pieces. Jay
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Post by Jay on Apr 23, 2005 20:30:28 GMT -6
Bacon Cheese Dip
1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded 2 cloves garlic, minced 1/4 cup green onions, chopped 3 oz. real bacon bits 1 cup sour cream 1 loaf round bread
Cut the top off of the loaf of bread and hollow out the inside of the bread leaving the shell. You may save the bread to be served with the dip if you wish. Combine cheeses, garlic, onions, bacon bits and sour cream, mix well and place mixture in bread shell. Bake at 350 degrees for 45 minutes. Serve with crackers and bread.
The Skinny: Use low fat sour cream and cheeses.
Jay
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Post by Jay on Mar 19, 2005 20:24:09 GMT -6
Hot Drunken Spareribs Vegetable oil for frying 2 pounds pork spareribs 4 Tbsp. cornstarch 8 Tbsp. rice wine or sherry 4 Tbsp. curry powder 1 onion, finely chopped 3 cloves garlic 4 tsp. sugar 5 Tbsp. soy sauce 2 small jalepeno peppers, de-seeded and finely chopped 4 Tbsp. sesame seed oil 4 Tbsp. tomato paste Cut the spareribs into small pieces (your butcher at the local grocery store will probably do this for you free of charge). Mix spareribs together with cornstarch, rice wine or sherry and curry powder. You can marinate the ribs for a couple of hours to make the taste stronger. Remove ribs from the marinade and deep fry in hot oil for about 3 to 5 minutes. Remove with slotted spoon and drain on paper towels. Pour out all but just a coating of the oil from the pan/fryer in which you cooked the ribs. Over medium heat, add the onion and garlic and saute for a few minutes. Then add sugar, soy sauce, peppers, sesame seed oil and tomato paste and stir to make a smooth paste. Add the spareribs to the paste, mix well to coat the ribs and then serve. You can add some more soy sauce and sesame seed oil to increase the amount of sauce. You could also add some of the rice wine or sherry for the same purpose. The Skinny: You could use your favorite sugar substitute but there really isn't much sugar in this recipe. You could also cook the ribs in the oven instead of frying them. Jay
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Post by Jay on Feb 26, 2005 21:17:43 GMT -6
Acapulco Chicken Pizza If you like a thin crust pizza then this is for you! Also makes a great appetizer when made on small tortillas.
1 Tbs vegetable oil 3/4 lb fresh boneless, skinless chicken breasts, sliced 1 package Taco Seasoning Mix 3 Tbs cayenne pepper 5 Tbs Medium Taco Sauce 2 12-inch flour tortillas 8 oz Refried Beans 1/4 cup Medium Taco Sauce 1/4 cup Monterey Jack cheese, grated 1/4 cup cheddar cheese, grated 2 cups lettuce, shredded 2 avocados, seeded, peeled and mashed 1 tomato, diced Add oil to a large heated skillet; stir in chicken, taco seasoning mix and cayenne pepper and cook until browned. Stir in first amount of taco sauce and remove from the heat.
On a large plate, place flour tortillas; divide and spread with refried beans, being sure to cover the entire tortilla. Add the chicken mixture over the beans and sprinkle remaining taco sauce, grated Monterey Jack cheese, and grated Cheddar cheese on top.
Bake in a 375F; oven until the cheese is bubbly, about 10 minutes.
Remove and cut into wedges. Serve with shredded lettuce, mashed avocados, and diced tomato. Servings: 4 Preparation time: 20 minutes Cooking time: 10 minutes
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Post by Jay on Feb 12, 2005 20:06:04 GMT -6
Spinach and Bacon Salad
1 pound fresh baby spinach leaves gently washed and patted dry 1/3 cup lean cooked bacon, crumbled 2 hard boiled eggs, diced 1/4 cup olive oil 1/4 cup red wine vinegar 1 Tbsp. fresh lemon juice 1/2 tsp. sugar Salt and pepper to taste
Place spinach in a large serving bowl and sprinkle with bacon pieces and diced eggs. Combine remaining ingredients and shake well. Just before serving pour over salad and toss.
The Skinny: Use low fat turkey bacon. Jay From Ky.
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Post by Jay on Jan 28, 2005 14:24:11 GMT -6
WHITE SALSA
INGREDIENTS: 1 cup sour cream 1 cup mayonnaise juice from 3 limes 4 cloves garlic, crushed 1 1/2 cups finely chopped cilantro 6-ounce can black olives (pitted), drained and chopped 1 1/2 cups green onions, finely chopped 5 teaspoons hot pepper sauce pepper to taste
DIRECTIONS: In a medium bowl, combine mayonnaise and sour cream, mixing well. Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings for personal preference. Refrigerate for 2 hours before serving to allow flavors to blend. Serve with tortilla chips. Jay (Ky)
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Post by Jay on Jan 22, 2005 21:28:03 GMT -6
Vegetable Pizza
1 8-oz. can refrigerated crescent rolls 3 oz. cream cheese, softened 1/3 cup sour cream 2 Tbsp. mayonnaise 1 clove garlic, minced 1 Tbsp. fresh dill, chopped 2 cups assorted raw vegetables, chopped (broccoli, cauliflower, cucumbers, carrots, cherry tomatoes and squash are good choices). 1 cup cheddar cheese, shredded
Unroll crescent rolls and do not separate. Place them as a sheet on a baking sheet and bake for 15 minutes at 375 degrees. Meanwhile, combine cream cheese, sour cream, mayonnaise, garlic and dill together and blend well. Allow crescent rolls to cool and spread cream cheese mixture over rolls. Top with assorted vegetables and sprinkle with cheddar cheese. Cut into squares and serve. This starter is light and flavorful. Even the kids will like it despite the fact that it has so many good veggies. Just don't tell the kids that it is good for them.
The Skinny: Use low fat or light cream cheese, sour cream, mayo and cheese.
Jay
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Post by Jay on Dec 23, 2004 21:04:34 GMT -6
Sausage Balls
1 pound pork sausage, cooked and drained 3 cups biscuit mix or crumb-style stuffing 1 cup Parmesan cheese, grated 2 cups cheddar cheese, grated 1 clove garlic, minced 1/2 cup milk 1/2 tsp. dried crushed rosemary Salt and pepper to taste
Combine all ingredients together and mix well. Shape into 1/2 inch balls and place on a greased cookie sheet. Bake at 350 degrees for 20 minutes.
The Skinny: Use low fat sausage, cheese and milk Jay
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Post by Jay on Nov 18, 2004 13:31:19 GMT -6
CHEESE N' CHICKEN BALL
INGREDIENTS: 1 (5 oz) can chunk chicken, drained 1 (0.4 oz) Ranch-Style salad dressing mix 2 (8 oz) pkgs. cream cheese, softened 1 c. pecans, chopped & toasted
DIRECTIONS: Combine chicken, salad dressing mix & cream cheese in a mixing bowl, beat at medium speed with an electric mixer until blended. Shape into a bowl & roll in pecans. Cover & chill. Jay
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Post by Jay on Nov 7, 2004 21:32:33 GMT -6
thingytail Toasts
1/2 cup sliced black olives 2 cups cheddar cheese, grated 1/3 cup mayonnaise 1/4 cup green onions, chopped 3 oz. real bacon bits Party sandwich bread (rye, pumpernickel etc.)
Combine first four ingredients and mix well. Spread over bread slices and top with bacon bits. Place in a warm oven for 10 minutes. Serve warm.
The Skinny: Use light mayo and cheese. Jay
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Post by Jay on Nov 7, 2004 21:25:44 GMT -6
Smoked Salmon Canapes
1 cup butter 3/4 cup fresh dill sprigs 1 clove garlic, minced 1/4 tsp. salt 4 tsp. fresh lemon juice 2 French baguettes 8 oz. smoked salmon, sliced very thin
Let butter sit out of refrigerator to reach room temperature. If necessary you can always place butter in a dish and microwave for a minute or two until butter becomes soft. Remove dill leaves from large sprigs. Add dill, garlic and salt to food processor. Process until chopped. Add butter and process until smooth.
Slowly add lemon juice while processing until mixed completely. Remove butter from processor and scrape sides to get as much as possible. Refrigerate butter until ready to use.
Cut baguettes into very thin slices, about 1/4 to 1/2 inch wide with a very sharp bread knife. Spread a small amount of the dill butter on each slice and top it with a small piece of smoked salmon. Arrange on a platter and serve. If you would like to really dress these up, you can sprinkle a small amount of caviar on top of each canape. Jay
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Post by Jay on Nov 6, 2004 21:40:34 GMT -6
CAJUN CRABMEAT MOLD
INGREDIENTS: 16 oz Cream cheese, softened 2 tb Dairy sour cream 1/2 ts Salt 1/2 ts Paprika 1/2 ts Ground red pepper 1/4 ts Garlic powder 1/4 ts Ground thyme 1 c Cooked crabmeat 1/4 c Finely chopped green pepper Rye crackers
DIRECTIONS: Beat all ingredients except crabmeat, green pepper and crackers in a 2 1/2 quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1 1/2 pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours. Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired. Serve with crackers.
Jay
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Post by Jay on Oct 18, 2004 20:51:33 GMT -6
SIMPLE SALMON SNACKS
INGREDIENTS: 1 package (8 ounces) cream cheese, softened 1 can (6 ounces) chunk-style salmon; drained 2 tablespoons mayonnaise 1 lemon 1/4 cup shredded carrot 1 tablespoon chopped onion 1 tablespoon fresh snipped dill weed 2 medium cucumbers, sliced
DIRECTIONS: Combine cream cheese, salmon, and mayonnaise and mix well. Juice lemon to measure 2 teaspoons lemon juice. Zest lemon to measure 1 teaspoon lemon zest. Add lemon juice, lemon zest, shredded carrot, onion, and dill to mixture; mix well. Slice cucumbers into 1/4- inch thick slices. Top each cucumber with 1 tablespoon of salmon mixture. Top if you like with a small sprig of fresh dill for garnish.
YIELD: 25 Servings Jay
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Post by Jay on Oct 15, 2004 20:27:45 GMT -6
Vegetable Pizza
1 8-oz. can refrigerated crescent rolls 3 oz. cream cheese, softened 1/3 cup sour cream 2 Tbsp. mayonnaise 1 clove garlic, minced 1 Tbsp. fresh dill, chopped 2 cups assorted raw vegetables, chopped (broccoli, cauliflower, cucumbers, carrots, cherry tomatoes and squash are good choices). 1 cup cheddar cheese, shredded
Unroll crescent rolls and do not separate. Place them as a sheet on a baking sheet and bake for 15 minutes at 375 degrees. Meanwhile, combine cream cheese, sour cream, mayonnaise, garlic and dill together and blend well. Allow crescent rolls to cool and spread cream cheese mixture over rolls. Top with assorted vegetables and sprinkle with cheddar cheese. Cut into squares and serve. This starter is light and flavorful. Even the kids will like it despite the fact that it has so many good veggies.
The Skinny: Use low fat or light cream cheese, sour cream, mayo and cheese Jay
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Post by Jay on Sept 13, 2004 20:34:34 GMT -6
Smoked Ham and Cheese Spread
1/2 pound smoked ham, minced 1 cup sharp cheddar cheese, shredded 1 Tbsp. fresh dill, chopped 1 tsp. Worcestershire sauce 2/3 cup mayonnaise
Combine all ingredients together and mix well. Serve with crackers. Smithfield ham works very well in this recipe if you can find it.
The Skinny: Use low fat cheese and light mayo.
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Post by Jay on Sept 13, 2004 20:24:20 GMT -6
Black Bean Quesadillas
1 Tbsp. olive oil 1 small sweet onion, chopped 2 cloves garlic, minced 1/2 tsp. ground cumin 2/3 cup salsa 1 15-oz. can black beans 1/4 cup fresh cilantro, chopped 2 Tbsp. fresh lime juice 6 oz. crumbled Feta cheese 8 - 10 flour tortillas Sour cream and salsa Sliced jalapeno peppers.
Heat oil in a skillet and saute onion and garlic. Add cumin, salsa and black beans, cook for several minutes and remove from heat. Stir in cilantro, lime juice and Feta cheese. Spread mixture evenly over half of the tortillas and place another tortilla over the mixture on each tortilla. If you want, you can return the quesadillas to the pan for a few minutes, turning once to lightly brown the outside of the tortillas. Cut into 4 equal pieces and top with sour cream, additional salsa and jalapeno peppers.
The Skinny: Use low fat sour cream. Jay
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Post by Jay on Feb 29, 2004 13:41:28 GMT -6
Cheesy Shrimp Canapes Makes: 20 10 slices white bread 2 Tablespoons butter 1/2 teaspoon thyme leaves 6 ounces cooked shrimp, cleaned and chopped 1/2 cup shredded Swiss Cheese 1/3 cup mayonnaise 1/2 cup fresh bread crumbs 1/4 teaspoon salt, or to taste Dill weed
Preheat oven to 400 degrees F. Using a 2-inch round fluted pastry cutter, cut 2 circles from each bread slice. (Reserve scraps for crumbs). In small saucepan, melt butter and add thyme. Brush bread circles with this mixture. Place on a cookie sheet and bake 10 minutes, until golden. Meanwhile, combine shrimp with cheese, mayonnaise, bread crumbs and salt. When circles are cool, put a rounded Tablespoon of shrimp mixture on each. Sprinkle with a pinch of dill and place under broiler for about 3 minutes. This is an easy make-ahead: toast circles early in the day, mix topping, and refrigerate. Put together and pop in broiler as guests arrive! Jay
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Post by Jay on Feb 27, 2004 10:17:37 GMT -6
Bacon and Two Onion Cheesecake 6 slices bacon, diced 1 large sweet onion, chopped 1 clove garlic, minced 1 container (15 ounce) Sargento Light Ricotta Cheese 1/2 cup half-and-half 2 Tbsp. flour 1/2 tsp. salt 1/4 tsp. cayenne pepper 2 eggs 1/2 cup thinly sliced green onions In 10-inch skillet, cook bacon until crisp; remove to paper towels with slotted spoon. Cook onion and garlic in drippings until tender, about 6 minutes. Drain in strainer; discard bacon drippings. In bowl of electric mixer, combine ricotta cheese, half-and-half, flour, salt and pepper; blend until smooth. Add eggs, one at a time; blend until smooth. Reserve 3 tablespoons of the bacon for garnish. Stir remaining bacon, cooked onion mixture and green onions into ricotta mixture. Lightly grease sides of 8- or 9-inch springform pan; pour batter into pan. Bake at 350 degrees for 40 minutes or until center is just set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon; serve with assorted crackers. Makes 10 appetizer servings Jay
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