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Post by Linda on Oct 7, 2002 16:04:26 GMT -6
ORANGE GLAZED CHICKEN
2 whole chicken breasts, halved and skinned (about out 2 pounds) Paprika Salt and pepper 3 tbsp. orange juice concentrate 3 tbsp. water 1 1/2 tsp. cornstarch 1/2 tsp. instant chicken bouillon 1 tbsp. dry white wine 1/2 tsp. parsley flakes Parsley flakes for garnish
Arrange chicken breasts in 8 or 9 inch round microwave safe baking dish with thicker portions toward edge of dish. Sprinkle with paprika. Cover with waxed paper. Microwave (high) 10 to 12 minutes or until chicken is tender, rotating dish once. Sprinkle with salt and pepper. Let stand 5 minutes. Combine orange juice concentrate, water, cornstarch, and bouillon in 1 cup microwave safe measure; blend well. Microwave (high), uncovered, 1 1/2 to 2 minutes or until mixture boils and thickens, stirring once. Stir in wine and parsley. Transfer chicken to serving plate. Spoon glaze onto chicken. Garnish with additional parsley.
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Post by Linda on Oct 7, 2002 16:04:54 GMT -6
CAULIFLOWER
1 med. sized head of cauliflower 1 c. mayonnaise 1 tbsp. prepared mustard 1 tsp. dried mustard 4 oz. sharp cheddar cheese, shredded
Place whole head of cauliflower, stem end down, in an 8" glass pie plate. Cover with plastic wrap. Microwave at High 7 to 8 minutes or until tender. Mix mayonnaise, prepared mustard and dry msutard in a bowl. Pour mayonnaise mixture over top of cooked cauliflower. Sprinkle with shredded cheese. Microwave at High one minute to melt cheese. Yield: 4 servings.
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Post by Linda on Oct 7, 2002 16:05:20 GMT -6
BROCCOLI-STUFFED CHICKEN BREASTS (MICROWAVE)
1 (10 oz.) pkg. frozen chopped broccoli, cooked 2 green onions, minced 4 oz. (1 c.) Monterey Jack cheese, shredded 3 lg. whole chicken breasts, skinned, boned, and cut in half 3 (1 oz.) slices cooked ham, cut in half 1 c. fresh bread crumbs 1 tbsp. parsley 1/2 tsp. paprika 3 tbsp. margarine, melted 1 tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1 c. milk
Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in; half over broccoli filling; neatly tuck ends under. In pie plate or on waxed paper, combine bread crumbs, parsley and paprika. Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs. In 9x13 inch baking dish, lace chicken. Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender. To prepare sauce, place remaining melted margarine in bowl. Add flour, salt and pepper; gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice. Add remaining cheese, stirring until melted. Spoon sauce around chicken.
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Post by Linda on Oct 7, 2002 16:05:47 GMT -6
CHEESE STUFFED MEATLOAF
1 1/2 lb. ground chuck beef 1 c. milk 1/2 tsp. pepper 1/4 c. chopped green pepper 2 tbsp. lemon juice 1 c. shredded Cheddar cheese 3 slices fresh bread, finely crumbled 3 slices fresh bread, cubed 2 tsp. salt 1/2 c. chopped onion 1/4 c. chopped celery 1 egg, slightly beaten
Make meatloaf mixture: In large mixing bowl, mix together beef, bread, milk, salt and pepper. Make cheese stuffing: In 1 1/2 quart casserole place onion, pepper, celery and lemon juice. Microwave on high 3 minutes, until lightly sauteed. Add egg to hot vegetables and stir to blend well. Stir in cheese and fine bread crumbs. To assemble meatloaf: Pat half of meat mixture in bottom of 9-inch glass pie plate. Mound filling over meat leaving about 1 inch uncovered at edges. Spread remaining meat mixture over filling. Seal around edges. Brush assembled meatloaf with 1 tablespoon Worcestershire sauce. Insert temperature probe so tip is in center of stuffing. Cover tightly with plastic wrap, arranging loosely around probe to vent. Attach cable end at receptacle. Microwave at high 25 to 30 minutes. Let stand about 10 minutes to firm before serving. Serve in wedges. Makes 4 to 6 servings.
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Post by Linda on Oct 7, 2002 16:06:09 GMT -6
SWISS STEAK
1 1/2 lb. round steak 1/2 inch thick, tenderized 1/4 c. flour 1 1/2 tsp. salt 1/8 tsp. pepper 1 med. onion, sliced thin 1 can tomatoes (1 lb.)
Cut meat in 6 pieces, then coat with mixture of flour, salt and pepper. Place in 3 quart casserole. Cover with onion. Break up tomatoes with fork and pour over top. Cover. Microwave at medium 70 to 80 minutes, rearranging meat after 40 minutes. Makes 6 servings.
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Post by Linda on Oct 7, 2002 16:06:34 GMT -6
BAKED APPLES
1 med. cooking apple, washed & cored 1 tbsp. brown sugar 1 tbsp. butter Cinnamon
Place apple in small glass baking dish. Place brown sugar and butter in center of apple. Sprinkle with cinnamon. Microwave 2-2 1/2 minutes on high. Cool. Cut into slices and serve. *If desired, add 1/2 tablespoon raisins, chopped nuts or mincemeat to filling in center of apples. Microwave 3 minutes on high.
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Post by Linda on Oct 7, 2002 16:07:12 GMT -6
GROUND BEEF STROGANOFF
1 lb. ground beef 1 pkg. (5.8 oz.) gravy mix 1/4 c. chopped onion or 1 tbsp. instant minced onion 1/2 c. (4 oz. can) drained mushroom stems & pieces 3/4 c. water 1/2 c. sour cream
In 1 or 1 1/2 quart casserole, crumble ground beef. Cook, uncovered, 5 minutes, stirring once; drain. Stir in gravy mix, onion, mushrooms and water. Cook, covered, 7 minutes. Stir in sour cream and let stand, covered, about 1 minute to heat through. Serve over rice or noodles. 4 servings.
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Post by Linda on Oct 7, 2002 16:07:32 GMT -6
EASY GREEN BEAN CASSEROLE
1 (9 oz.) pkg. frozen green beans 1/4 c. sour cream 1 (7 1/2 oz.) can semi-condensed cream of mushroom soup 1 tbsp. chopped pimento 1/4 of a 3 oz. can French fried onions
In a 1 quart casserole cook the green beans according to package microwave directions. Drain. In the 1 quart casserole stir together mushroom soup, sour cream and pimento. Stir in beans. Cook, uncovered, on high power for 4-6 minutes or until bubbly, stirring twice. Sprinkle French fried onions on top. 4 servings.
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Post by Linda on Oct 7, 2002 16:07:52 GMT -6
CHICKEN CORDON BLEU
2 boneless chicken breasts, skinned 2 slices ham 2 slices Swiss cheese 1/2 c. seasoned bread crumbs 1 egg, beaten 1 tsp. seasoning & browning sauce
Fill each chicken breast with one slice of ham and cheese. Roll up jelly roll style and secure with wooden toothpicks. Mix egg with seasoning sauce. Dip chicken in egg mixture then roll in bread crumbs. Arrange seam side down in baking dish. Microwave on High 8 to 10 minutes, covered. Let stand for 5 minutes.
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Post by Linda on Oct 7, 2002 16:08:14 GMT -6
ORIENTAL HAMBURGER CASSEROLE
1 lb. hamburger 1 med. onion, chopped 1 can (10 1/2 oz.) condensed cream of mushroom soup 1 can (10 1/2 oz.) condensed cream of chicken soup 1 can (8 1/2 oz.) water chestnuts, drained and sliced 1 c. water 1 c. uncooked instant rice 1 tbsp. soy sauce 1/4 tsp. pepper 1 c. chow mein noodles
Mix hamburger and onion in 2 quart casserole. Microwave on high until beef loses pink color, 5-9 minutes, stirring once to break up hamburger. Drain. Stir in remaining ingredients except chow mien noodles, cover. Microwave on high until bubbly, 6-8 minutes, stirring once or twice during cooking time. Sprinkle with chow mien noodles. Microwave, uncovered on high until noodles are heated through, 1-2 minutes. Serves 4.
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Post by Linda on Oct 7, 2002 16:08:38 GMT -6
MICROWAVE APPLE CRISP 4 c. apples, sliced and peeled 2 tbsp. lemon juice 1/2 c. quick-cooking oats 1/4 c. whole wheat flour 1/2 c. brown sugar 6 tbsp. margarine 1/2 tsp. cinnamon 1/4 tsp. nutmeg Place apples in a microwave-safe 9-inch pie plate. Sprinkle with lemon juice. Cover and microwave on high 2 minutes. Combine remaining ingredients in microwave-safe bowl. Microwave on high 2 minutes, stirring after 1 minute. Sprinkle over apples. Microwave, uncovered, on high 8 minutes or until apples are tender. Leftovers are delicious reheated.
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Post by Linda on Oct 7, 2002 16:08:59 GMT -6
HOT CHICKEN SALAD
2 c. diced, cooked chicken 1 c. thinly sliced celery 1/2 tsp.salt 2 tsp. grated onion 1 c. mayonnaise 2 tbsp. lemon juice 1/2 c. shredded Cheddar cheese 1 c. crushed potato chips
Combine chicken, celery, salt, onion, mayonnaise and lemon juice. Spoon lightly into 1 quart microwave dish. Sprinkle with cheese and potato chips. Bake in microwave - 4 1/2 to 5 minutes, or until mixture is well heated. Serve with assorted crackers.
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Post by Linda on Oct 7, 2002 16:09:21 GMT -6
APPLE CARAMEL DIP
1 bag Kraft caramels 1 can sweetened condensed milk 1 stick butter or margarine 1 bag apples
Unwrap caramels. Combine caramels, butter and milk. Melt together in microwave. Stir occasionally while melting. Slice apples. Dip into warm caramel. Keeps well in refrigerator and just needs to be heated again when serving.
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Post by Linda on Oct 7, 2002 16:09:42 GMT -6
MUSHROOM IN GARLIC BUTTER SAUCE
1/4 c. butter or margarine 2 cloves garlic, minced 12 oz. fresh mushrooms (can be sliced or left whole, I prefer whole sm. mushrooms) 1/4 tsp. salt Dash of pepper
Place butter and garlic in 2 quart casserole. Microwave at High 2 1/2 to 3 1/2 minutes or until butter melts and garlic browns; stir after half the time. Add mushrooms, salt and pepper; stir to coat. Cover dish with wax paper. microwave at High 3 to 5 minutes or until desired doneness, stirring after half the cooking time. Serves 4.
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Post by Linda on Apr 13, 2003 9:28:19 GMT -6
Thank you Chris for going the extra mile and getting permission for all these sites.
There are so many nice people on this message board. I appreciate having a board where the members all care about each other.
I talked with Nancy yesterday. She is doing much better and did not have to go into the hospital but is very weak. She wants to get back to adding new recipes to her sites in the very near future. I encouraged her to stay with the twice a week on the recipe exchange newsletter for a while.
Linda
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Post by Linda on Mar 18, 2003 22:06:39 GMT -6
The pull apart cheese and bacon bread looked really good.
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Post by Linda on Mar 18, 2003 20:57:29 GMT -6
I used to have this great recipe for meatloaf. It had dry onion soup in it and crackers. Can someone help me with this.
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Post by Linda on Mar 18, 2003 20:56:32 GMT -6
I need a recipe for a dessert that has crackers for the crust and has chocolate chips on top of it. Does anyone have a recipe for this?
Linda
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Post by Linda on Mar 18, 2003 22:03:33 GMT -6
I love cooking but the cleaning up isn't the fun part.
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Post by Linda on Sept 23, 2002 10:03:14 GMT -6
PEAR MARMALADE
7-8 c. chopped pears 1 c. water 5 c. sugar 1 lg. can crushed pineapple 2 sm. boxes apricot Jello
Prepare jars and seals in hot water. Cook above, EXCEPT Jello - until mixture is syrupy. (DO NOT cook until pears are soft.) Add Jello to mixture and stir well. After adding Jello cook about 3 minutes. Pour in jars and seal. Mary
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Post by Linda on Sept 23, 2002 10:02:38 GMT -6
SPICED JELLIED PEACHES
1 (17 oz.) can sliced peaches 3/4 c. cold water 2 tbsp. vinegar 12 whole cloves 1 cinnamon stick 1 (3 oz.) pkg. Jello, orange flavor
Drain peaches, measuring syrup. Add water to syrup to make 1 cup. Dice the peaches. Combine measured liquid, the water, vinegar and spices in a saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Strain, discarding the spices. Dissolve gelatin in hot liquid. Chill until slightly thickened. Stir in peaches and pour into individual molds. Chill until firm, about 3 hours. Unmold. Garnish with salad greens if desired. Makes 3 cups or 6 servings. Mary
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Post by Linda on Sept 23, 2002 10:01:15 GMT -6
APRICOT JAM
6 c. rhubarb, cut fine 4 c. sugar 1 can apricot pie filling 1 pkg. apricot or orange Jello
Mix rhubarb and sugar and let stand overnight. Then cook three minutes. Add one can apricot pie filling and bring to boil. Add 1 package apricot or orange Jello. Put in jars and seal. Mary
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Post by Linda on Sept 23, 2002 10:00:37 GMT -6
SQUASH PRESERVES
6 c. grated squash 6 c. sugar 1/4 c. real lemon juice 1 (20 oz.) can crushed pineapple 2 boxes Jello (orange, apricot, cherry, etc.)
Cook first 4 ingredients 1/2 hour or until starts to thicken. Add 2 boxes Jello. Put in jars. Freeze. Mary
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Post by Linda on Sept 23, 2002 9:59:47 GMT -6
GREEN TOMATO JELLY
5 c. green tomatoes, cut into sm. pieces 4 c. sugar 2 (3 oz.) or 1 (6 oz.) pkg. raspberry Jello
Boil tomatoes and sugar together for 15 minutes. Remove from heat. Add Jello and stir well. Put into blender. Blend well. Pour into jars and seal. Mary
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Post by Linda on Sept 23, 2002 9:59:13 GMT -6
ZUCCHINI FREEZER JELLY
6 c. peeled fresh zucchini, grated 1/2 c. lemon juice 3 c. sugar 1 c. crushed pineapple (as so spoon from can press it against can to remove some of juice) 1 (6 oz.) pkg. apricot Jello
Cook zucchini for 15 minutes, stir constantly. Add other ingredients. Mix together and bring to a boil. Boil for 6 minutes. Turn off heat, add Jello. Stir good. Let cool. Put in containers and freeze.
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Post by Linda on Sept 23, 2002 9:58:21 GMT -6
BLACKBERRY SYRUP
6 c. mashed peaches 6 c. sugar 1 pkg. frozen blackberries, mashed 1 c. crushed pineapple, with juice 1 (8 oz.) jar maraschino cherries, chopped (optional)
Cook these ingredients 20 minutes, then add: 2 (6 oz.) pkgs. blackberry jello
Bring to a good boil. Fill pint jars; seal. Mary
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Post by Linda on Sept 23, 2002 9:57:43 GMT -6
PLUM JAM
6 c. plums, ground 7 c. sugar 2 (3 oz.) pkg. raspberry jello 1 pkg. frozen raspberries (more if desired)
Boil plums, sugar and raspberries 20 minutes. Add jello until dissolved. Bottle and seal. Mary
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Post by Linda on Sept 23, 2002 9:57:11 GMT -6
TOMATO JAM
6 c. ground green tomatoes 4 c. sugar 1 (6 oz.) pkg. raspberry Jello
Add sugar to tomatoes and boil for 20 minutes. Stir in Jello and mix well. Pour into sterilized jars and seal. This is like raspberry jam when done. NOTE: You can also use strawberry or blackberry Jello. Mary
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Post by Linda on Sept 23, 2002 9:56:39 GMT -6
ZUCCHINI MARMALADE
6 c. sugar 6 c. peeled and grated zucchini 1 (20 oz.) can crushed pineapple 1 lb. box apricot or peach
Combine sugar, zucchini, and pineapple in large saucepan, bring to boil and boil for 20 minutes. Turn off the heat and add Jello. Pour into jars and seal. Yield 4 pints. Mary
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Post by Linda on Sept 23, 2002 9:55:52 GMT -6
FIG STRAWBERRY PRESERVES
3 c. mashed figs 1 (6 oz.) pkg. strawberry Jello) 3 c. sugar
Thoroughly mix gelatin, figs and sugar in large pan. Bring to a boil on medium heat and boil 3 minutes, stirring occasionally. Boil longer if thicker preserves is desired. Pour quickly into glasses, cover with paraffin. If darker preserves are wanted, do not peel figs. If lighter preserves, peel figs. Mary
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