RICE PILAF

This recipe was given to me by my friend, Janet, from Montana, and we used it at our restaurant.

Mix together in baking pan:

     3 cups converted rice

     4 cups chicken stock

     3 cups water

     1/4 lb. margarine or corn oil

     1 cup chopped onions

     1 cup chopped celery

     1 cup chopped green bell pepper

     1/2 cup red pimento or red bell pepper

     1 cup chopped mushrooms

     1/2 tsp. allspice

     1 tsp. curry powder

     Dash pepper

Bake covered at 400^o for about 1 1/2 hours, until liquid is absorbed and rice is fluffy.

Let stand 15 minutes before serving.

WATERMELON BANANA STRAWBERRY SMOOTHIE

We had lots of leftover watermelon at our recent family reunion.  I cut it into chunks and removed the seeds, then put the chunks into a zip bag in the freezer.  Today, I decided to make a smoothie with the watermelon.  Here is how I did it:

Dissolve one 3-oz. package watermelon gelatin mix in

            1 cup very hot water
             (I even heat the water a bit on the stove 
             or in the microwave.)

Pour HALF of the gelatin mix into a blender.

Add approximately 
            2 cups frozen watermelon cubes

            2 small or 1 large banana

            1 cup strawberries 

              (just wash and remove the tops)

Blend until mixed - enjoy!

Yield:  about one quart

Refrigerate leftover gelatin and use it in your next smoothie!

PUMPKIN COOKIES WITH CARAMEL FROSTING

I found this recipe at  http://tastesbetterfromscratch.com/ but I have tweaked it just a bit.  Yield: 24 cookies (approximately 3”)

     

Cookies 

With an electric mixer, beat together:
     1 cup sugar
     1/2 cup oil

Add and blend well:
     1 tsp. milk
     1 large egg
     1 cup canned 

        pumpkin puree
     1 tsp vanilla

In a separate bowl, mix together the dry ingredients:
     2 cups flour
     1 1/2 tsp cinnamon
     1/2 tsp salt
     2 tsp baking powder
     1 tsp baking soda

Add the dry ingredients to the wet ingredients and mix just until incorporated. 

Drop batter by spoonfuls onto a lightly greased cookie sheet.

Bake at 375^o F for 10-12 minutes. Remove from oven and transfer to cooling rack with wide spatula.  Allow to cool before frosting. 

 OPTION:  Use 1 cup whole wheat flour and one cup white flour.  Still delicious and a little more healthy.

Caramel Frosting

In a medium saucepan combine:

     3 Tbsp butter

     1/4 cup heavy cream

     1/2 cup packed light brown sugar

     Pinch of salt
Cook over medium heat, stirring constantly, until the mixture comes to a boil

Remove from the heat and stir in:
     1 tsp. Vanilla
     1 cup powdered sugar

Let the frosting cool to room temperature and then stir in (works best with a whisk):
     1 cup powdered sugar (more or less)

Beat on high with mixer until frosting is spreading consistency.
Spread on cooled cookies.

NOTE: The first two steps of the frosting can be made ahead and set aside. If you are doing it just the day before, it does not need to be refrigerated. Be sure to cover tightly. Just before frosting, add the remaining powdered sugar to room temperature frosting mix and beat on high as instructed.

Tomato Mozzarella Basil PLUS Salad

Do you have extra garden produce that you need a new way to use?  Try this take on the traditional Tomato Mozzarella Basil Salad.

YIELD: 1 serving

Please Note: All amounts are approximate. Also, this is a great way to use up whatever vegetables you have in your garden or in you refrigerator. You can also vary the types of chunked cheese you use. And if you have mozzarella in other forms than shredded, feel free to slice or chunk and add instead of shredding it (I even use cut up cheese sticks sometimes.)  The basic ingredients are tomato, cheese and basil.

1 medium-large tomato, sliced and quartered

About 3"-4" of cucumber, chunked, or halved and sliced 

1/2 avocado, halved and sliced  

2 Tbsp. sliced black olives

1 oz. of your favorite cheese (I love Jarlsberg or low-fat Swiss), chunked

About 4-5 grams (about 1/3 cup loose) fresh basil leaves (more or less to taste)

Salt and Pepper to taste

2 Tbsp. shredded Mozzarella cheese

Balsamic dressing (see recipe below)

1. Chop basil.
2. Combineveggies, olives, chunked cheese and chopped basil.
3. Sprinkle with salt and pepper to taste and toss lightly.
4. Sprinkle shredded mozzarella on top.
5. Drizzle with balsamic dressing.

BALSAMIC VINAIGRETTE (from Allrecipes.com):

1/4 cup Balsamic Vinegar (I used Star brand Balsamic Vinegar of Modena)

1/4 cup olive oil

1/4 tsp. Salt

1/8 tsp. black pepper

Shake well in container with tight lid. 

It is best to not store dressing in refrigerator, as it will solidify the olive oil. All of these ingredients are normally stored at room temperature.  If you prefer, you can refrigerate it, but remove it from the refrigerator in time for the olive oil to return to a liquid state before serving.

TUNA NOODLE CASSEROLE

   

Makes 6-8 servings

Prepare: 

          2 cups dry egg noodles 

            (or bowtie noodles, or similar) according to

            package directions.  Drain.

Heat oven to 375 degrees F.

While noodles are cooking, combine in bowl and set aside:

        1 can (10 3/4 oz.) cream of mushroom soup

        1/2 cup milk

        2 cans (about 5 oz. each) tuna, drained

Combine in small bowl and set aside:

        1/4 cup dry bread crumbs

        1 Tbsp. butter, melted

Heat fry pan on medium-high (on my electric stove, 

I turn it to 8.)

When hot, add about 2 Tbsp. olive oil or your favorite cooking oil to lightly cover bottom of pan.

Add and cook 1 minute:

       1 cup chopped onions

Add: 2/3-1 cup chopped mushrooms and continue cooking until onions are lightly caramelized – about   1-2 minutes more (don't overcook.)

Remove from heat.

Add soup mixture and noodles; mix thoroughly.

Spray 1 1/2 to 2 qt. baking dish with pan spray.

Add mixture.

Sprinkle bread crumb mixture on top.

Bake about 20-30 minutes until top is golden brown and casserole is heated through.

WHIPPED CREAM

1. Chill quart bowl in freezer.

2. Place 1 cup whipping cream  in bowl and whip on high with mixer.

3. When peaks start to form, add:

            1/2 tsp. vanilla

            2 Tbsp. (more or less) sugar

Continue to whip on high until cream starts to stiffen.  

Don't over mix.

Hint:  If you do not use all the whipped cream, and are going to use it within a day or two, store it in the refrigerator and simply whip it up again when needed.  

   

FOR LONGER STORAGE:  
1. Place dollops of whipped cream on a cookie sheet or plate lined with waxed paper.  
2. Place in freezer.  
3. When frozen, cut waxed paper in squares around each dollop. 
4. Place each in a single layer in a container, with the waxed paper on the bottom of each dollop.  
5. Carefully place a second or third layer as needed- don't squish.
6. Place tight lid and store in freezer.  

To use, remove what you need from freezer and place in refrigerator to thaw, or if in a hurry, let sit on counter or on top of dessert a few minutes until thawed. 

Cream can be served as individual dollops, or combined (after thawed) and mixed for a bowl of cream.

     

PINEAPPLE ANGEL FOOD CAKE

Found this recipe on Facebook June 2014 from HealtyHappyHelpers.  It is delicious and worth keeping. The one I found had no frosting options, so I tried the whipped cream, and it is fantastic that way.  It is also good without the cream.


*The recipe I found said that Angel Food cake mixes that have two packets instead of one do not work.  I am going to try mixing the two packets together and proceeding that way.  I will post my results. 

RESULTS:  The batter looked okay at first, but when I baked it, it didn't rise like the mix that has just one packet.  It turned out sort of rubbery.  So now you know! (^_^)

Combine and blend with spoon:

       1 box of Angel Food Cake mix*

       1 can(20 ounces) crushed pineapple in its own juice

When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes.

Pour into a greased 9X13 cake pan and bake at 350^o for 

30 minutes.  Serve warm or cold.

TO FROST, cool cake thoroughly.   Spread whipped cream over the top, or cut into pieces and place a dollop of whipped cream on each piece.  

SEE WHIPPED CREAM RECIPE ON THIS BLOG