Ingredients:
1 cup water
2 cups stuffing mix
2 zucchini, medium-large, sliced in half lengthwise
cooking spray
12 precooked meatballs, cut in quarters
2 cups pasta sauce
1 cup shredded part-skim mozzarella cheese
Directions:
Heat oven to 400 degrees. Bring water to a boil in a medium saucepan over high heat, add stuffing mix, cover and remove from heat. Using a melon baller or teaspoon, scoop out most of the pul from the zucchini halves. Place in a 9x9 inch (or similar size) baking dish coated with cooking spray. Fill each zucchini half with 1/4 cup stuffing and 12 meatball quarters, and top with 1/2 cup sauce. Cover with foil and bake for 20 minutes. Remove foil, sprinkle each zucchini half with 1/4 cup cheese and return to oven for 5 minutes, or until cheese is melted.
Monday, March 16, 2009
Breadsticks
Ingredients:
1 1/2 cups warm water
1 Tbls. yeast, rapid rise
2 Tbls. sugar
3-4 cups flour (3 1/2)
1/2 tsp. salt
1 cube butter
Toppings: Parmesan cheese, garlic powder, salad or vegetable supreme.
Directions:
1. Mix water, yeast and sugar- dissolve.
2. Add in flour and salt and mix by hand.
3. Knead and let rise 10 minutes
4. Melt butter on large cookie sheet
5. Roll or press dough out almost size of cookie sheet
6. Cut into 14-16 strips and then cut lengthwise
7. Lat strips in butter on cookie sheet to coat and then turn over and place on sheet so butter
side is up. Do all strips.
8. Top with cheese, garlic, and/or salad supreme.
9. Let rise in cookie sheet for 20-25 minutes, until almost fills cookie sheet.
10. Cook at 350 degrees until golden brown, about 15-25 minutes.
1 1/2 cups warm water
1 Tbls. yeast, rapid rise
2 Tbls. sugar
3-4 cups flour (3 1/2)
1/2 tsp. salt
1 cube butter
Toppings: Parmesan cheese, garlic powder, salad or vegetable supreme.
Directions:
1. Mix water, yeast and sugar- dissolve.
2. Add in flour and salt and mix by hand.
3. Knead and let rise 10 minutes
4. Melt butter on large cookie sheet
5. Roll or press dough out almost size of cookie sheet
6. Cut into 14-16 strips and then cut lengthwise
7. Lat strips in butter on cookie sheet to coat and then turn over and place on sheet so butter
side is up. Do all strips.
8. Top with cheese, garlic, and/or salad supreme.
9. Let rise in cookie sheet for 20-25 minutes, until almost fills cookie sheet.
10. Cook at 350 degrees until golden brown, about 15-25 minutes.
Beef Taco Skillet
Ingredients:
1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas(6"), cut into 1" pieces
1/2 cup shredded cheddar cheese
Directions:
Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Can also add corn or green peppers.
Makes 4 servings.
1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas(6"), cut into 1" pieces
1/2 cup shredded cheddar cheese
Directions:
Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Can also add corn or green peppers.
Makes 4 servings.
Taco Soup
Ingredients:
1 1/2 lbs hamburger
1 chopped onion
1 15 oz. can pinto beans
1 15 oz. can black beans
1 15 oz. can kidney beans
3 8 oz. cans tomato sauce
1 4 oz. can chopped green chilies
2 Tbls. Taco seasoning
1 15 oz. can corn
1 1/4 cup water
Directions:
Put hamburger and onion in soup pot and brown meat. Add salt and pepper to taste. Then add rest of ingredients and let simmer until flavors blend, about 1/2 hour. Top with grated cheese, corn chips, and sour cream. Can be frozen.
1 1/2 lbs hamburger
1 chopped onion
1 15 oz. can pinto beans
1 15 oz. can black beans
1 15 oz. can kidney beans
3 8 oz. cans tomato sauce
1 4 oz. can chopped green chilies
2 Tbls. Taco seasoning
1 15 oz. can corn
1 1/4 cup water
Directions:
Put hamburger and onion in soup pot and brown meat. Add salt and pepper to taste. Then add rest of ingredients and let simmer until flavors blend, about 1/2 hour. Top with grated cheese, corn chips, and sour cream. Can be frozen.
Cheese Soup
Ingredients:
8 med potatoes
7 carrots
1 1/2 cups flour
2 quarts boiling water
1 cup diced celery (optional)
2 cubes butter
1 lg bottle cheese whiz (16 oz)
12 chicken bouillon cubes
Directions:
Cook desired combination of vegetables in small amount of water(salted). I usually use a bag of california blend veggies and potatoes. In large pan- melt butter. Add flour and stir. Boil water with bouillon and add to flour and butter. Stir until thick. Add cheese whiz and stir until smooth. Pour vegetables with some of its water into cheese mix and stir.
Yields: 14 servings.
8 med potatoes
7 carrots
1 1/2 cups flour
2 quarts boiling water
1 cup diced celery (optional)
2 cubes butter
1 lg bottle cheese whiz (16 oz)
12 chicken bouillon cubes
Directions:
Cook desired combination of vegetables in small amount of water(salted). I usually use a bag of california blend veggies and potatoes. In large pan- melt butter. Add flour and stir. Boil water with bouillon and add to flour and butter. Stir until thick. Add cheese whiz and stir until smooth. Pour vegetables with some of its water into cheese mix and stir.
Yields: 14 servings.
Southwest Chicken Chili
Ingredients:
3 halves-3 whole chicken breasts
1 cup chopped onion
1 med. Green pepper chopped
1 zucchini chopped
2 cloves garlic minced
2 cans stewed tomatoes
1 can Ranch style pinto beans, drained
1 can Bush's regular baked beans
2/3 - 3/4 cup mild Picante sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
Directions:
Cook chicken and chop into bite-size pieces, reserve. Cook onions, green peppers, zucchini, and garlic in 2 tsp. vegetable oil. Then add rest of ingredients except chicken. Simmer 20 minutes. Add chicken for the last few minutes. Garnish with sour cream, shredded cheese, chopped grean onions, diced avocados and olives if desired.
3 halves-3 whole chicken breasts
1 cup chopped onion
1 med. Green pepper chopped
1 zucchini chopped
2 cloves garlic minced
2 cans stewed tomatoes
1 can Ranch style pinto beans, drained
1 can Bush's regular baked beans
2/3 - 3/4 cup mild Picante sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
Directions:
Cook chicken and chop into bite-size pieces, reserve. Cook onions, green peppers, zucchini, and garlic in 2 tsp. vegetable oil. Then add rest of ingredients except chicken. Simmer 20 minutes. Add chicken for the last few minutes. Garnish with sour cream, shredded cheese, chopped grean onions, diced avocados and olives if desired.
Creamy Ranch Chicken
Ingredients:
6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp. all-purpose flour
2 Tbsp. ranch dry salad dressing mix
1 1/4 cup whole milk
3 cups dried medium egg noodles
1 Tbsp. finely shredded Parmesan cheese
Directions:
Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 Tbsp. of drippings. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken with noodles; sprinkle with Parmesan.
Yield: 4 servings.
6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite-size pieces
2 Tbsp. all-purpose flour
2 Tbsp. ranch dry salad dressing mix
1 1/4 cup whole milk
3 cups dried medium egg noodles
1 Tbsp. finely shredded Parmesan cheese
Directions:
Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 Tbsp. of drippings. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken with noodles; sprinkle with Parmesan.
Yield: 4 servings.
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