Saturday, September 18, 2010

Pueblo Vegetable Stew


3/4 cup chopped onion
1 clove garlic, finely chopped
2 Tbsp. vegetable oil
1 large red bell pepper, cut into 2 x 1/2" strips
2 med. poblano or Anaheim chilies, seeded and
and cut into 2 x 1/2" strips
1 jalapeno chili, seeded and chopped
1 cup cubed Hubbard or acorn squash
(about 1/2 lb.)
2 cans (14 1/2 oz.) chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1 can (17 oz.) whole kernel corn, drained
1 can (16 oz.) pinto beans, drained

Cook and stir onion and garlic in oil in 4 quart dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano chilies and jalapeno chili. Cook 15 minutes. Stir in squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Cook uncovered 10 minutes, stirring occasionally, until zucchini is tender. Makes 6 servings.

Friday, September 17, 2010

Veggie Pita Pizzas


4 to 8 Tbsp. pizza sauce or spaghetti sauce
2 pita breads (6 in. diameter), split horizontally in half
2 cups chopped zucchini
4 Tbsp. chopped onion
1 cup chopped tomato
4 Tbsp. sliced ripe olives
1/2 tsp. salt
1/4 tsp. dried basil leaves
1/2 cup shredded mozzarella cheese (2 oz.)

Spread pizza sauce on pita bread halves; place on small microwavable plates. Place zucchini and onion in 4 cup microwavable casserole. Microwave uncovered on high 2 1/2 to 3 minutes or until tender. Stir in tomato, olives, salt and basil. Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on high 45 to 60 seconds or until hot. Makes 4 pizzas.

Wednesday, September 15, 2010

Beef-Barley Stew


1 lb. extra-lean ground beef
1/2 cup chopped onion (about 1 med.)
2 cups beef broth
2/3 cup uncooked barley
2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1/4 tsp. pepper
1 can (16 oz.) whole tomatoes, undrained
1 can (8 oz.) sliced water chestnuts, undrained
1 pkg. (10 oz.) frozen mixed vegetables

Heat oven to 350 degrees. Spray 10 inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3 quart casserole; break up tomatoes. Cover; bake 30 minutes. Stir in mixed vegetables. Cover; bake 30 to 40 minutes longer or until barley is done. If baking with dumplings, add dumplings before stew is done baking. Bake uncovered 10 minutes. Cover and bake about 10 minutes longer or until barley is done. Makes 6 servings.

2 cups Bisquick
2/3 cup milk

Mix baking mix and milk until soft dough forms. Drop by spoonfuls onto meat or vegetables in boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Makes about 10 dumplings.

Sunday, September 12, 2010

Peppery Minibites


1/2 cup chopped red or green bell pepper
1/4 cup finely chopped green onions (with tops)
2 eggs
2 egg whites
1/2 cup shredded Cheddar cheese (2 oz.)
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. ground red pepper (cayenne)
1 can (4 oz.) chopped green chilies, well drained

Heat oven to 425 degrees. Spray 10 inch nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot. Cook bell pepper and onions in skillet about 5 minutes or until onions are tender. Beat eggs and egg whites slightly in medium bowl; stir in bell pepper mixture and remaining ingredients. Spray each small muffin cup with nonstick cooking spray. Spoon 1 Tbsp. mixture into each muffin cup. Bake 8 to 10 minutes or until centers are set. Let cool 1 minute. Loosen edges with knife and remove from pan. Serve immediately. Makes 22 minibites.

Saturday, September 11, 2010

Sugar'n Spice Snack


1 pkg. (6 oz.) bugle-shaped corn snack
2 cups mixed nuts
2 Tbsp. orange juice or water
2 egg whites
1 1/3 cups sugar
1 to 2 Tbsp. grated orange peel
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger

Heat oven to 275 degrees. Grease jelly roll pan. Mix corn snack and nuts in large bowl. Beat orange juice and egg whites in small bowl with wire whisk or hand beater until foamy. Mix in remaining ingredients. Stir into corn snack mixture until well coated. Spread in pan. Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp; cool. Store in airtight container. Makes 10 cups of snack mix.

Deviled Ham Dip


1 pkg. (8 oz.) cream cheese, softened
1 can (4 1/4 oz.) deviled ham
2 Tbsp. dry red wine
3 Tbsp. finely chopped dill pickle
2 Tbsp. finely chopped onion
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 clove garlic, finely chopped

Beat cream cheese and deviled ham in small bowl until creamy. Gradually stir in wine. Stir in remaining ingredients. Serve with raw vegetables or crackers if desired. Cover and refrigerate any remaining dip. Makes about 1 3/4 cups dip.

Tangy Orange Sauce


1/2 cup orange juice
1/4 cup orange marmalade
1 Tbsp. lemon juice
1/8 tsp. ground ginger
2 tsp. cornstarch
1 Tbsp. cold water
1 orange, pared and sectioned

Mix orange juice, marmalade, lemon juice and ginger in 2 cup microwavable measure. Microwave covered on high 1 to 2 minutes or until boiling. Mix cornstarch and water; stir into orange juice mixture. Microwave uncovered on medium-high 1 to 2 minutes, stirring every minute, until mixture thickens and boils. Stir in orange. Makes 16 servings.

Wednesday, September 8, 2010

Chicken Nuggets


2 sm. whole skinless, boneless chicken breasts (about 1 lb.), cut into 1 inch pieces
1 Tbsp. vegetable oil
1/2 cup Bisquick
1/2 cup cornflake crumbs
3/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
Apricot-Honey Sauce (below)

Toss chicken and oil. Mix remaining ingredients except Apricot-Honey Sauce in plastic bag. Shake about 6 pieces chicken at a time in bag until coated. Shake off excess crumbs. Arrange chicken pieces in single layer in microwavable pie plat, 10 x 1 1/2 in. Cover with waxed paper and microwave on high 7 to 8 minutes, rotating pie plate 1/2 turn after 3 minutes, until done. Serve with Apricot-Honey Sauce. Makes 6 servings.

Apricot-Honey Sauce
1/2 cup apricot jam
2 Tbsp. honey
2 Tbsp. Dijon mustard
1 Tbsp. vinegar

Mix all ingredients in 2 cup microwavable measure. Microwave uncovered on high about 2 minutes or until hot.

Tuesday, September 7, 2010

Cheesy Buttons


1 cup Bisquick
1/4 cup (1/2 stick) margarine or butter, softened
3 Tbsp. boiling water
3 Tbsp. sesame seed
1/4 cup grated Parmesan cheese

Heat oven to 450 degrees. Mix baking mix and margarine. Stir in water and sesame seed until dough forms a ball. Drop by scant teaspoonfuls into cheese (shape half into ovals if desired); coat dough with cheese. Place about 1 inch apart on ungreased cookie sheet. Bake 7 to 10 minutes or until golden. Serve warm. Makes 3 dozen.

Monday, September 6, 2010

Meatballs in Chili Sauce


3 corn tortillas (about 6 in. in diameter), cut into small pieces
1/2 cup milk
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. finely chopped fully cooked smoked ham
1 sm. onion, chopped (about 1/4 cup)
1 clove garlic, finely chopped
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 cup taco sauce
1 cup beef broth

Soak tortillas in milk in large bowl 15 minutes. Mix in remaining ingredients except taco sauce and broth. Shape mixture into 1 inch balls. Heat taco sauce and broth to boiling in 10 inch skillet; reduce heat. Add meatballs. Cover and simmer 15 to 20 minutes or until done. Sprinkle with chopped fresh parsley if desired. Makes about 3 1/2 dozen meatballs.

Sunday, September 5, 2010

Ginger Dip with Apples and Pears


1 pkg. (8 oz.) cream cheese, softened
1 cup plaint low-fat yogurt
1/4 cup honey
2 tsp. crushed gingerroot
1 can (8 oz.) crushed pineapple in juice, drained
1/3 cup water
1 Tbsp. orange juice
2 pears
2 red apples
2 golden apples
1 Tbsp. finely chopped almonds, toasted

Beat cream cheese, yogurt, honey and gingerroot until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors. Mix water and orange juice. Slice pears and apples. Dip pears and apples into orange juice mixture; drain. Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples. Cover and refrigerate any remaining dip. Makes 12 servings.

Saturday, September 4, 2010

Salmon Mousse


1 can (14 3/4 oz.) pink salmon, drained & flaked
1 med. stalk celery, chopped (about 1/2 cup)
1 1/2 cups half-and-half
1/4 cup chopped green onions (with tops)
2 Tbsp. lemon juice
1 tsp. chicken bouillon granules
3/4 tsp. dried dill weed
1/4 tsp. salt
2 env. unflavored gelatin
1/2 cup cold water

Spread vegetable oil lightly in 4 cup mold, using paper towel. Place salmon, celery, 1 cup of the half-and-half, the onions, lemon juice, bouillon granules, dill weed and salt in blender. Cover and blend on high speed about 2 minutes or until smooth. Sprinkle gelatin on cold water in 1 quart saucepan to soften; stir in remaining half-and-half. Heat over low heat, stirring constantly, until gelatin is dissolved; cool. Mix gelatin mixture and salmon mixture. Pour into mold. Refrigerate about 2 hours or until firm. Unmold onto serving plate. Makes 4 cups of spread.

Tortellini Soup


2 cloves garlic, finely chopped
2 med. stalks celery, chopped (about 1 cup)
1 sm. onion, chopped (about 1/4 cup)
1 med. carrot, chopped (about 1/2 cup)
3 Tbsp. margarine or butter
8 cups chicken broth
4 cups water
2 pkg. (10 oz. each) dried cheese-filled tortellini
2 Tbsp. chopped fresh parsley
1 tsp. freshly grated nutmeg
1/2 tsp. pepper
Freshly grated Parmesan cheese

Cover and cook garlic, celery, onion and carrot in margarine in 6 quart Dutch oven over medium-low heat 10 minutes. Stir in chicken broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer 20 minutes, stirring occasionally, until the tortellini are tender. Stir in parsley, nutmeg and pepper. Cover and cook 10 minutes. Top each serving with grated cheese. Makes 8 servings.

Thursday, September 2, 2010

Peanut-Popcorn Balls


1/4 cup packed brown sugar
1/4 cup corn syrup
2 Tbsp. creamy peanut butter
Dash of salt
4 cups popped popcorn (about 1/4 cup unpopped)
1/2 cup salted peanuts

Microwave Directions: Mix brown sugar, corn syrup, peanut butter and salt in large microwavable bowl. Microwave uncovered on high 1 to 1 1/2 minutes or until mixture begins to bubble; stir. Stir in popcorn and peanuts until well coated. Let stand 5 minutes. Shape mixture firmly into four 3 inch balls with hands dipped into cold water. Place balls on waxed paper; let stand about 30 minutes or until completely cool. Wrap each ball in plastic wrap. Makes 4 popcorn balls.

Wednesday, September 1, 2010

Tortellini and Sausage Soup


1 lb. bulk Italian sausage
1 med. onion, coarsely chopped (about 1/2 cup)
3 cups water
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 med. carrots, sliced (about 1 cup)
1 med. zucchini or yellow summer squash
(halved lengthwise and sliced)
2 cans (10 3/4 oz. each) condensed tomato soup
8 oz. uncooked cheese or meat filled tortellini (about 2 cups)
Grated Parmesan cheese

Cook and stir sausage and onion in 4 quart Dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese. Makes 6 servings.