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Peary Perry's Favorite Recipes
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Ranch Potatoes
5 lbs. red potatoes, parboiled and cut into
chunks
1 stick butter or margarine, melted
2-16 oz. bottles ranch dressing (any kind)
2 cups shredded cheddar cheese
bacon bits (real are best)
chopped green onions
Place potatoes in a sprayed 9x13 pan. Pour the
melted butter and then both bottles of dressing
over this. Sprinkle with cheese and bacon bits.
Bake covered 350 degrees for about 35 -40 minutes,
and then sprinkle with green onions. (uncover
the last 5 or 10 minutes of baking).
Regal Reuben
Ingredients
1/2 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1 tablespoon finely chopped green sweet pepper
1-1/2 teaspoons bottled chili sauce
1/2 teaspoon finely shopped green onion or regular
onion or dash onion powder
1 hard-cooked egg, chopped (optional)
1/2 teaspoon finely chopped pimiento (optional)
1 8-ounce can sauerkraut, drained
8 slices dark rye bread
16 thin slices cooked kosher-style corned beef
brisket (12 ounces)
8 thin slices Emmentaler or Swiss cheese (4
ounces)
Softened butter
Directions
1. For Thousand Island Dressing, in a medium
bowl, combine mayonnaise, sour cream, green
pepper, chili sauce, and green onion, regular
onion or onion powder. Carefully fold in the
chopped egg and pimiento, if you like.
2. Stir drained sauerkraut into dressing. Set
aside.
3. On 4 slices of rye bread, arrange 4 slices
of corned beef on each bread slice. Spread sauerkraut
mixture over corned beef. Top each with 2 slices
cheese. Place the remaining bread slices on
top of cheese. Spread tops with softened butter.
4. Brush a grill, griddle or large, heavy skillet
with butter. Place the sandwiches, buttered
side up, on grill or griddle. (It may be necessary
to cook two sandwiches at a time if the grill
is too small.) With a spatula, press the sandwich
tops. Cook over medium-low heat for 5 to 6 minutes
or until the bread is toasted and cheese is
melted, turning sandwiches once. Makes 4 servings.
Nutrition facts per serving: a
calories: 728
total fat: 51g
cholesterol: 131mg
sodium: 2024mg
carbohydrate: 37g
Rich and Creamy Macaroni and Cheese
Ingredients
2 cups whipping cream
1 teaspoon snipped fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces dried radiator or rigatoni pasta
1 3-ounce package cream cheese, cut up and softened
Freshly grated Parmesan cheese
Directions
1. In a large saucepan combine whipping cream,
rosemary, the 1 teaspoon kosher salt, and the
1/4 teaspoon black pepper. Bring to boiling;
reduce heat. Boil gently, uncovered, for 25
to 30 minutes or until mixture is reduced to
1-1/3 cups, stirring occasionally.
2. Meanwhile, cook pasta according to package
directions. Drain and keep warm.
3. Stir cooked pasta, and cheese, into cream
mixture. Cook and stir 2 minutes until heated
through. Serve immediately. Sprinkle with freshly
grated Parmesan, if you like. Makes 4 servings.
Nutrition facts per serving:
calories: 544
total fat: 36g
cholesterol: 149mg
sodium: 518mg
carbohydrate: 32g
fiber: 1g
protein: 22g
Roasted Chicken Salad Tostada
Ingredients
1-1/2 tablespoons olive oil
2 teaspoons ground cumin
8 (5-1/2-inch) corn tortillas
2 cups shredded purchased roasted chicken
4 tablespoons fresh lime juice, plus wedges
for garnish
1 can (15-1/2 oz.) black beans, rinsed and
drained well
1 cup grape tomatoes, quartered
1 avocado
4 cups thinly sliced romaine lettuce
1 cup purchased salsa
1/2 cup low-fat sour cream
Directions
1. Preheat broiler. Whisk together oil and
1-1/2 teaspoons cumin in a
small bowl; salt to taste. Lightly brush
both sides of each tortilla
with cumin oil and arrange in a single layer
on a cookie sheet. Broil 4
inches from heat, turning once, until golden
brown and crisp, about 2
minutes. Transfer to rack to cool.
2. Meanwhile, toss chicken with 2
tablespoons juice in a serving bowl;
salt and pepper to taste.
3. Toss together beans, tomatoes, 1
tablespoon juice, and remaining 1/2
teaspoon cumin in another serving bowl; salt
and pepper to taste.
4. Halve, pit, peel, and slice avocado.
Transfer to a shallow bowl and
drizzle with remaining 1 tablespoon juice;
salt to taste.
5. Arrange bowls of chicken beans, avocado,
and stack of tortillas on
the table. Place lettuce, salsa, and sour
cream in separate bowls; serve
on the side with lime wedges. Top each
tortilla with desired toppings to
create individual salad tostadas. Makes 4
servings.
Rodeo Roundup Soup
1
pound ground beef
1/2 pound ground hot sausage
1 small onion, chopped
2 pounds Velveeta cheese, cubed
2 - 10 oz- cans Rotel tomatoes and
green chilies, undrained and coarsely
chopped
1 cup dry white wine
1 tsp jalapeno pepper, chopped (I use
more)
Brown
beef, sausage and onion in Dutch oven.
Drain excess fat. Combine remaining
ingredients with meat mixture . Heat to
melt cheese and serve. Makes 2
quarts.
Salmon Cheese Ball
1 7 ounce can, salmon, drained and flaked
1 8 ounce package cream cheese, softened
1 tsp. lemon juice
3 Tbsp. finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped red or yellow pepper
1 Tbsp. prepared horseradish ~ optional
1/4 tsp. salt
1/4 tsp. hot pepper sauce
1/4 tsp. Worcestershire sauce
1/2 cup chopped almonds
1/4 cup chopped fresh parsley or 1 Tbsp.
dried parsley
Serve with,
1 full bunch of celery, cleaned and cut into
3 inch pieces, or
2 boxes of your favorite crackers
In a medium bowl, mix salmon, cream cheese,
lemon juice, green onions, celery, peppers,
horseradish, salt, hot pepper sauce and
Worcestershire sauce. Mix well, form the
mixture into a ball and wrap in plastic.
Chill in the refrigerator 3 hours, or until
firm. On a large piece of wax paper, mix
almonds and fresh parsley. Roll the chilled
cheese ball in the almonds and parsley
pressing the almonds onto the ball until
thoroughly coated. Its ready to serve or
keep chilled, wrapped in plastic. Place the
cheese ball in the center of a plate and
place the celery or crackers around the
ball. Spread cheese onto celery or crackers.
Makes one ball, easily doubled. Serves 6 The
Lighter Side; Substitute; Light or no fat
cream cheese
Salmon Quesadillas
Yield: 4 servings
2 garlic cloves, minced
1 tsp. vegetable oil
1 (14 3/4-oz.) can salmon, drained, skin and
bones removed*
1 to 2 tsp. dried basil
1/2 tsp. black pepper
1 Tbsp. butter or margarine, softened
4 (8-inch) flour tortillas
2 c. (8 oz.) shredded mozzarella cheese
Guacamole or salsa
In a skillet, sauté garlic in oil until tender.
Stir in salmon, basil, and pepper. Cook over
medium heat until heated through. Meanwhile,
spread butter over one side of each tortilla.
Place tortillas, buttered side down, on a griddle.
Sprinkle each with 1/2 cup of cheese. Spread
1/2 cup of salmon mixture over half of each
tortilla. Fold over and cook on low for 1-2
minutes on each side. Cut into wedges; serve
with guacamole or salsa.
*If you don’t mind spending the money or the
time, 1 pound of fresh salmon or steelhead trout
can be substituted for canned salmon. Just cook
the fish until it flakes; I poach it in lightly
salted water.
Remove the skin and any bones and make the recipe
as directed. Delicious! Either way, this is
very tasty fare.
Savory Corn Chowder CP
6 Slices Bacon, diced
1/2 Cup Onion, chopped
2 Cups Potatoes, peeled and diced
2 Boxes (10 oz) Frozen Kernel Corn, thawed
1 Can (16 oz) Cream-style Corn
1 Tbs White Sugar
1 tsp Worcestershire Sauce
1 tsp Seasoned Salt
1/4 tsp Pepper
1 Cup Water
In skillet, cook diced bacon until crisp;
remove and set aside to drain.
Add onion and potatoes to bacon drippings
and sauté for about 5 minutes
or until onions are translucent; drain well.
Transfer bacon, onion and potatoes in
crock-pot. Add the rest of the
ingredients to crock-pot and stir well.
Cover and cook on Low for 4 to 7 hours.
Savory Mushroom Meatballs
Makes 4 servings
1 Lb Lean Ground Beef
1 Env Dry Mushroom Soup Mix, divided
1 Egg, slightly beaten
2 Tbs Onion, finely chopped
1/4 tsp Black Pepper
1 Tbs Cooking Oil
1 1/2 Cups Water
1/8 tsp Dry Dill Weed
In mixing bowl, combine beef, half of the
soup mix, egg, onion and
pepper. Knead well and shape into small
meatballs (walnut size).
In skillet, heat cooking oil and brown
meatballs. Add 1/2 cup water to
skillet and simmer for 5 minutes. Remove
meatballs and keep warm.
Combine remaining soup mix with 1 cup water.
Add to pan, scraping up
drippings. Stir in dill weed. Stirring
constantly, heat until
drippings thicken into a gravy. Return
meatballs to skillet and heat
through. Great served with potatoes, noodles
or rice.
Savory Sausage Casserole
Makes 6 servings
1 Lb Pork Sausage (bulk)
1 1/4 Cup Minute Rice, uncooked
1 Cup Onion, chopped
1 Cup Celery, chopped
1 Cup Green Bell Pepper, chopped
1 Cup Mushrooms, chopped
2 Cans (10.75 oz) Cream Soup (any flavor –
Mushroom and Celery
recommended)
2 1/2 Cups Water
1/2 tsp Salt
1/8 tsp Pepper
1/2 Cup Shredded Cheese (any flavor)
In skillet, brown sausage sprinkled with
salt and pepper; drain well. Start layering
in bottom of 9 x 13-inch baking pan (glass
recommended). Start with rice; then sausage,
onion, celery, bell pepper and mushrooms. In
mixing bowl, combine soups and water. Slowly
pour over casserole. Cover and bake at
350 degrees for 50 minutes. Sprinkle with
shredded cheese and bake for 10 minutes more
or until cheese is melted.
Scallops Florentine
Ingredients
1/2 pound fresh or frozen scallops
1 10-ounce package frozen chopped spinach
1/4 cup water
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon dried tarragon, crushed
Dash pepper
1 clove garlic, minced
1/3 cup canned evaporated skim milk
4 teaspoons all-purpose flour
2 tablespoons grated Parmesan cheese
Directions
Thaw scallops, if frozen. Cut any large
scallops in half.
Cook spinach according to package
directions; drain well. Keep warm.
Meanwhile, in a medium skillet combine
water, wine, salt, tarragon, pepper, and
garlic. Bring to boiling; add scallops.
Cover and simmer for 1 to 2 minutes or until
scallops are opaque. Remove scallops from
skillet with a slotted spoon.
In a small bowl combine milk and flour. Stir
into liquid in skillet.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
Stir Parmesan cheese into mixture in the
skillet. Return scallops to skillet; heat
through. Serve scallop mixture over spinach.
Makes 2 servings.
Seashell Hot Dog Bake
Ingredients
8 oz. dried medium shell macaroni
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp. butter
1 16-oz. pkg. beef frankfurters, halved
lengthwise and sliced
1 1/2 cups purchased spaghetti sauce
1 large tomato, chopped (1 cup)
1 4-oz. can (drained weight) mushroom
stems and pieces, drained
1 8-oz. carton dairy sour cream
2 oz. provolone cheese, shredded (1/2 cup)
2 oz. mozzarella cheese, shredded (1/2
cup)
Directions
1. Preheat oven to 350 degrees F. Prepare
macaroni according to package directions; drain and set aside.
2. In a large skillet cook onion and
garlic in hot butter over medium heat until nearly tender. Stir in
frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato,
and mushrooms. Bring to
boiling. Remove from heat. Stir in sour
cream and half of the cheeses. Stir mixture into the drained pasta. Spoon
into a 2-quart casserole. 3. Cover and bake about 30 minutes or
until hot. Uncover and sprinkle
with remaining cheeses. Bake, uncovered, 5
minutes more or until cheese melts. Makes 6 servings
Shrimp-Stuffed Buns
Ingredients
1 16-oz. package hot roll mix
1/2 of an 8-ounce package cream cheese,
softened
1/2 cup shredded Monterey Jack or Swiss
cheese (2 oz.)
1/3 cup shredded carrot
2 Tbsp. snipped parsley
1 Tbsp. snipped fresh chives
1/2 tsp. dried dill weed
1/8 tsp. pepper
3 41/2-oz. cans shrimp, rinsed, drained, and
chopped
Sesame seeds
Directions
1. Prepare hot roll mix according to package
directions just through the kneading step.
Cover and let rest for 10 minutes.
Meanwhile, for filling, stir together
cheeses, carrot, parsley, chives, dill, and
pepper in a medium mixing bowl. Fold in
shrimp.
2. Divide dough into 16 portions; shape each
into a ball. Roll each ball into a 4
1/2-inch circle. Place about 2 tablespoons
filling on each circle of dough. Bring up
sides of dough around filling; pinch edges
of dough to seal.
3. Preheat oven to 375 degrees F. Place
buns, seam side down, on greased baking
sheets. Cover and let rise in a warm place
for 15 minutes. Brush tops lightly with
water; sprinkle with sesame seeds. Bake in a
oven for
15 to 18 minutes or until brown. Cool on
wire racks. Makes 16 servings.
Shrimp
with Green Peppers
1 lb. raw shrimp, shelled and deveined
6 tablespoons unsifted all-purpose flour
2 tablespoons grated Parmesan cheese
1 3/4 teaspoons salt
1/2 cup olive or salad oil
1 clove garlic, crushed
6 medium green peppers, cut into strips
Dash pepper
Toss shrimp with flour, cheese, and
1-teaspoon salt, coating well.
Slowly
heat oil in large heavy skillet. Add
shrimp and garlic; cook about 5 minutes,
or until shrimp are golden. Remove
shrimp from skillet; set aside. Add
pepper strips to skillet. Cook, covered
over medium heat, 10 to 15 minutes, or
until crisp-tender. Add shrimp, rest of
salt, pepper to skillet. Cook, covered
until heated through. Serve with rice.
Simmered Chinese
Chicken
1 whole chicken
1 Tablespoon oil
1/3 cup soy sauce
1/3 cup brown sugar
1 cup water
1 Tablespoon ketchup
1/4 cup apple juice
3/4 teaspoon crushed red pepper
1 garlic clove, crushed
1 green onion, sliced
2 tablespoons cornstarch
1 tablespoon water
2 tablespoons toasted sesame seeds
Divide chicken into quarters. Heat oil in
Dutch oven. Brown chicken on all sides. Mix
together soy sauce, brown sugar, 1 cup
water, ketchup, apple juice, red pepper,
garlic and green onion. Pour mixture over
chicken. Cover and simmer for 45 minutes.
Remove chicken to platter; drain juices back
into pan. Skim fat from sauce. Blend
cornstarch and 1 Tablespoon water; stir into
juices pan. Cook, stirring constantly until
thickened. Spoon sauce over chicken,
sprinkle with sesame seeds. Serve over rice.
Simple Country Ribs
Ribs are boiled in barbeque sauce before grilling
to keep them extra tangy, tasty and moist!
· Prep Time: 10 Minutes
· Cook Time: 1 Hour
· Ready In: 1 Hour 10 Minutes
· Yields: 4 servings
INGREDIENTS
· 2 1/2 pounds pork spareribs
· 2 (18 ounce) bottles barbeque sauce
· 1 onion, quartered
· 1 teaspoon salt
· 1/2 teaspoon ground black pepper
DIRECTIONS
Place spareribs in a large stock pot with barbeque
sauce, onion, salt, and pepper. Pour in enough
water to cover. Bring to a low boil, and cook
approximately 40 minutes.
Preheat grill for high heat.
Lightly oil grate. Remove spareribs from the
stock pot, and place on the prepared grill.
Use the barbeque sauce in the saucepan to baste
ribs while cooking. Grill ribs, basting and
turning frequently, for 20 minutes, or until
nicely browned.
Simple Lemon Pie
1 package (.8 oz) sugar-free cook-and-serve
vanilla pudding mix
1 package (.3 oz) sugar-free lemon gelatin
2 1/3 c. water
1/3 c. lemon juice
1 reduced-fat graham cracker crust (8
inches)
1 1/2 c. reduced-fat whipped topping
In a small saucepan, combine pudding mix and
gelatin. Add water and
lemon juice; stir until smooth. Cook and
stir over medium heat until
mixture comes to a boil. cook and stir 1-2
minutes longer or until
thickened. Remove from the heat; cool
slightly. Pour into crust. Cover
and refrigerate for 3 hours or until set.
Spread with whipped topping.
Yield: 8 servings. (I used the microwave to
cook the pudding mixture.)
Nutrition facts: 1 piece equals 146
calories, 5 g fat, 0 cholesterol,
174 mg sodium, 22 g carbohydrate, trace
fiber, 2 g protein.
Simple Pork Chop Casserole
3 eggs, beaten
1 box dry Italian bread crumbs
4 large potatoes, sliced
1 onion, sliced
1 can tomato soup
1 can water
6 pork chops
DIRECTIONS
Sprinkle pork chops with garlic powder then
dip them in the beaten eggs.
Then dip into the bread crumbs until
covered. Fry until brown. Layer the sliced
potatoes then the sliced onions on the
bottom of a casserole dish.
Once the pork chops are brown, layer them on
top of the potatoes and onions. Then cover
with 1 can of tomato soup and one can of
water.
Cover and bake at 350° for approximately 1
hour or until potatoes are tender.
Skillet Spanish Rice
Makes 6 servings.
1 Lb Lean Ground Beef
1/2 Cup Onion, thinly sliced
1/3 Cup Green Bell Pepper, diced
2 Cup Minute Rice
1/4 Cup Bacon Drippings (or Butter)
2 Cup Hot Water
2 Can (8 oz) Tomato Sauce
1 tsp Salt
1 1/2 tsp Chili Powder
Pepper, to taste
In large skillet, brown ground beef in bacon
drippings. Add onion, green pepper, and
Minute Rice and sauté until limp. Carefully
add water, tomato sauce, salt, chili powder
and pepper; mix well. Bring to a boil, then
reduce heat and simmer uncovered 5 minutes.
SKUNK BEANS
8 bacon strips - very crisp
1 onion, sautéed
1/2 cup vinegar
1 cup brown sugar
1/4 teaspoon dry mustard
Dash garlic salt
1/2 cup ketchup
1/2 teaspoon salt
1 can kidney beans (drained)
1 can lima beans (drained)
1 2 lb. can pork and beans (drained)
Cover and bake at 350 degrees for one hour.
Uncover and bake for another 30 minutes.
Smoked Salmon Potato Salad
Ingredients
12 tiny new potatoes (about 1 pound), quartered
Walnut Vinaigrette (see recipe below)
8 ounces smoked salmon, trout, or whitefish
2 cups shredded radicchio
1 medium yellow sweet pepper, cut into thin,
bite-size strips
1/2 of a 10-ounce package purchased torn romaine
hearts or 4 cups torn romaine
1/2 cup coarsely chopped walnuts, toasted
Directions
1. In a covered saucepan, cook potatoes in boiling
salted water for 12 to 15 minutes or until just
tender; drain well. Meanwhile, prepare the Walnut
Vinaigrette.
2. Remove skin and bones from smoked salmon.
Coarsely flake; set aside.
3. In a large mixing bowl combine drained potatoes
and sweet pepper strips. Pour half of the Walnut
Vinaigrette over the potato mixture. Toss lightly
to coat.
4. To serve, arrange romaine on 4 dinner plates.
Top with radicchio and potato mixture on top
of the romaine. Sprinkle with walnuts. Arrange
salmon on top. Drizzle with remaining Walnut
Vinaigrette. Serve immediately. makes 4 main-dish
servings.
Walnut Vinaigrette: In a screw-top jar combine
1/2 cup walnut oil or olive oil, 1/3 cup white
wine vinegar, 1 finely chopped shallot, 2 tablespoons
water, 1 tablespoon sugar, 1 tablespoon snipped
fresh chives, 1 tablespoon coarse-grain brown
mustard, 1/4 teaspoon sea salt or salt, and
1/4 teaspoon bottled hot pepper sauce. Cover
and shake well. Serve immediately or cover and
store in refrigerator up to 1 week. Shake just
before serving. Makes about 1-1/4 cups.
Nutrition facts per serving:
calories: 536
total fat: 40g
cholesterol: 13mg
sodium: 622mg
carbohydrate: 29g
fiber: 4g
protein: 17g
vitamin C: 188%
calcium: 7%
iron: 18%
Sour Cream Island Salad
Serves 8 – 10
1 Cup Pineapple Tidbits, drained
1 Cup Mandarin Oranges, drained
1 Cup Miniature Marshmallows
1 Cup Flaked Coconut
1 Cup Sour Cream
In large mixing bowl, combine all
ingredients, mixing well. Refrigerate
until serving time (tastes best if you allow
it to chill for several
hours).
Special Lobster Bisque
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 8 servings
INGREDIENTS:
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
4 1/2 cups milk
1 1/2 cups chicken stock
3 tablespoons minced onion
3 cups cooked lobster meat, shredded
1 tablespoon paprika
1/2 cup light cream
DIRECTIONS:
Melt the butter in a large pot over medium heat.
Stir in the flour, salt, pepper and celery salt
until well blended. Gradually stir in the milk
so that no lumps form, and then stir in the
chicken stock. Cook over low heat, stirring
constantly, until the soup begins to thicken.
Add the onion and lobster; season with paprika.
Cook and stir for 10 more minutes. Stir in the
cream, heat through and serve.
Spiced Cider Salmon
Ingredients
1 1-1/2-lb. fresh or frozen skinless salmon
fillet, about 3/4 inch thick
4 cups (1 qt.) apple cider or apple juice
3 Tbsp. coarse kosher salt
2 Tbsp. packed brown sugar
1 tsp. ground allspice
Nonstick cooking spray
2 Tbsp. apple jelly
Grilled Apples (optional)
Directions
1. Thaw salmon, if frozen. For brine, in a
large bowl combine apple cider, salt, brown
sugar, and allspice; stir to dissolve salt
and brown sugar. Add salmon. Cover and
marinate in the refrigerator for at least 2
hours or up to 3 hours, turning salmon
occasionally.
2. Drain salmon; discard brine. Rinse salmon
and pat dry with paper towels. Cut salmon
into serving-size pieces. Tear off a
28x12-inch piece of heavy foil; fold in half
to make a 14x12-inch rectangle. Cut several
slits in the foil rectangle. Lightly coat
one side of the foil with nonstick cooking
spray. Place fish on coated side of foil.
3. Prepare grill for indirect grilling. Test
for medium heat above the drip pan. Place
fish on foil on the grill rack over the drip
pan. Cover and grill about 10 minutes or
until fish flakes easily when tested with a
fork.
4. Spread apple jelly over fish before
serving. If desired, serve with Grilled
Apples. Makes 6 servings.
Grilled Apple Slices: Just before grilling,
core 3 large cooking apples.
Cut apples crosswise into 1-inch-thick
slices. Brush very lightly with cooking oil.
Place apple slices on the grill rack
directly over medium-high heat. Cover and
grill for 10 to 12 minutes or just until
tender, turning once halfway through
grilling.
Steak & Cheese
Melt Pizza
Ingredients
1 tablespoon vegetable oil
2 large onions (about 1 pound total), sliced
thin
1-1/4 teaspoons Montreal Steak Seasoning
2 boneless strip steaks (about 8 ounces each),
1/2 to 3/4 inch thick
1 large (14 ounces) baked pizza crust (such
as Boboli)
2 tablespoons deli-style mustard
1 cup shredded mild cheddar cheese
1 cup shredded provolone cheese
Directions
1. Heat broiler. Spray broiler pan with nonstick
cooking spray.
2. Heat oil in a nonstick skillet over medium
heat. Add onions and 1/2 teaspoon of the steak
seasoning. Cook for 10 minutes, stirring occasionally,
until translucent and lightly browned.
3. While onions are cooking, season steaks with
3/4 teaspoon of the steak seasoning. Broil for
2 minutes per side. Remove from broiler and
slice thin against the grain.
4. Place pizza crust on the broiler pan and
spread with mustard. Sprinkle half of the cheddar
and half of the provolone over the top, then
add the sliced steak and onions. Sprinkle remaining
cheeses over steak. Broil for 1 minute until
cheese melts and steak is heated.
5. Remove to cutting board and cut into 6 slices.
Makes 6 servings.
Nutrition facts per serving:
calories: 490
total fat: 23g
saturated fat: 10g
cholesterol: 79mg
sodium: 849mg
carbohydrate: 35g
fiber: 3g
protein: 34g
Steak and Potatoes with Beer
1 large onion, sliced
8 medium potatoes, quartered
1 1/2 to 2 1/2 pounds round steak, cut in 6
to 8 serving-size pieces
1 tablespoon brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 envelope beefy onion soup mix
1 can (12 ounces) beer
1/2 teaspoon salt, or to taste
Combine sliced onion and potatoes in bottom
of crockpot. Arrange steak over vegetables.
Combine brown sugar, nutmeg, onion soup mix;
sprinkle over the beef. Pour beer over all.
Cover and cook on LOW for 8 to 10 hours, until
beef is tender. Taste and add salt to taste.
Serves 6 to 8.
Steak Soup
Ingredients
1-1/2 pounds lean ground beef (sirloin)
1 large onion, chopped (1 cup)
2 stalks celery, sliced (1 cup)
2 14-ounce cans lower-sodium beef broth or
3-1/2 cups beef stock
1 28-ounce can diced tomatoes, undrained
1 10-ounce package frozen mixed vegetables
2 tablespoons steak sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
Directions
1. In a 4-quart Dutch oven, cook beef, onion
and celery over medium heat until meat is
brown and vegetables are tender. Drain well;
return to Dutch oven.
2. Stir in 1 can of the beef broth,
undrained tomatoes, mixed vegetables, steak
sauce, Worcestershire sauce, salt, and
pepper. Bring to boiling; reduce heat. Cover
and simmer 20 minutes.
3. In a medium mixing bowl whisk together
remaining can of beef broth and the flour.
Stir into mixture in Dutch oven. Cook until
thickened and bubbly. Cook and stir 1 minute
more. Makes 6 main-dish servings.
Steakhouse Chili
1 lb ground beef
1 diced onion
1 TBL diced jalapeno pepper
1-15 oz can kidney beans with liquid
1-14.5 oz can peeled diced tomatoes
1-8oz can tomato sauce
1 cup water
1 TBL white vinegar
1 tsp salt
1 tsp chili powder
1/4 tsp garlic powder
garnish
grated cheddar cheese
diced onion
canned whole jalapeno peppers
Brown ground beef in large saucepan over
medium heat. Drain fat. Add onion and pepper
and sauté for 2 minutes. Add remaining
ingredients and simmer for 1 hour, stirring
occasionally. Garnish - makes 4 servings
Stir-Fry Sunday Supper
Ingredients
2 pounds boneless skinless chicken breasts
2 large garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
4 teaspoons cornstarch
1 teaspoon ground ginger
1 cup fresh orange juice
4 teaspoons peanut oil
1 pound shiitake or Portobello mushrooms,
stems discarded, thinly sliced
1-1/2 cups coarsely grated carrot
2 celery stalks, sliced
4 cups cooked brown rice
Sliced scallion, for garnish
Directions
1. Rinse chicken and pat dry. Cut in half
and pound slightly to thin.
Cut crosswise into thin strips (about
1/4-inch thick).
2. Whisk together garlic, soy sauce, 2
teaspoons cornstarch and the ginger in a
large bowl, for marinade. Add chicken,
turning to coat, cover and chill 45 minutes,
stirring occasionally.
3. Whisk together juice and remaining 2
teaspoons cornstarch in a small bowl until
dissolved.
4. Heat 2 teaspoons oil in a heavy skillet
over high heat, until hot but not smoking.
Remove chicken from marinade (discard
marinade) and add to skillet; sauté, turning
occasionally, until golden, about 5 minutes.
Transfer to a bowl. Add remaining 2
teaspoons oil, the mushrooms, carrot, and
celery to same skillet; sauté over
moderately high heat until tender, about 5
minutes. Return chicken to skillet; add
juice-cornstarch mixture and bring to a
boil. Stir until sauce thickens, about 3
minutes.
5. Serve over rice and garnish with
scallion, if desired. Makes 8 servings.
Nutrition facts per serving:
calories: 300
total fat: 4.5g
saturated fat: 1g
cholesterol: 66mg
sodium: 245mg
carbohydrate: 33g
fiber: 3g
protein: 31g
STRAWBERRY BBQ SAUCE
3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste (Rich
uses Tabasco Chipotle Hot Sauce)
Mix sugar, strawberries, vinegar, water, and
black pepper in a saucepan.
Bring to a boil over medium heat. Continue to
cook at a slow boil for about 45 minutes or
until thick.
Remove from heat. Add ketchup, mustard, and
hot sauce; mix really well. Yield 3 to 4 cups
(about 20
servings).
Sweet onion pasta
serves 4-6
3 large sweet onions
3 tbsp. olive oil
1-1/2 tsp. ground cumin
1-1/2 tsp. ground New Mexico red chile
3/4 tsp. salt
dash of cayenne pepper (skip red chile
powder if you don't like it hot)
1-1/2 cups fresh or canned diced tomatoes
3/4 cup fresh or frozen corn kernels
2 jalapeno or serrano chile, seeded and
finely chopped
1-1/2 cups chicken stock
12 oz. fettuccine
6 oz. goat cheese or feta cheese crumbled
Fresh cilantro sprigs for garnish
Peel the onions and cut into sliced about
1/4 inch thick. Separate
the slices into rings. In large deep
skillet, heat the olive oil over
medium-low heat. Add onions, cumin, red
chile, salt and cayenne and
cook, stirring occasionally until the onions
are soft and golden
brown, about 25 minutes.
Stir in the tomatoes, corn and jalapenos and
cook 2 minutes longer.
Pour in the chicken stock and increase heat
to high. Cook, stirring
occasionally until the sauce thickens
slightly, 5 to 10 minutes.
Combine the sauce, cook pasta and goat
cheese, stirring and tossing
to soften the cheese. Serve on warm dishes
and garnish with cilantro.
If you don't like to so hot, leave out the
chili.
Sweet Potato Pudding
Ingredients
1-1/2 lb. sweet potatoes (1 to 2 large)
3 eggs, lightly beaten
1 cup half-and-half or milk
1/2 cup sugar
1/4 cup dark corn syrup
1/4 cup yellow cornmeal
2 Tbsp. butter, melted
1 Tbsp. vanilla
1/2 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped pecans
Directions
1. Preheat oven to 300 degrees F. Lightly
grease bottom and sides of a
2-quart square baking dish; set aside. Peel
and coarsely shred sweet
potatoes (about 4 cups). In a large bowl
combine eggs, half-and-half,
sugar, corn syrup, cornmeal, butter,
vanilla, nutmeg, and salt. Stir in
sweet potatoes, and 1/2 cup each of the
coconut and the pecans. Transfer
sweet potato mixture to prepared baking
dish. (If desired, cover and
refrigerate up to 24 hours.)
2. Bake, uncovered, for 1 hour. Sprinkle
with remaining coconut and
pecans. Bake, uncovered, 30 minutes more or
until a knife inserted near
center comes out clean. Cool about 30
minutes on wire rack. Serve warm.
Makes 9 servings.
Sweet Potato Wedges
Ingredients:
3 lbs. sweet potatoes, peeled and quartered
lengthwise (about 10 cups)
6 Tbsp. butter, melted
6 Tbsp. orange juice
3/4 tsp. salt
3/4 tsp. cinnamon
Directions:
Arrange sweet potatoes in a greased 13" x 9"
baking dish.
Combine the butter, orange juice, salt and
cinnamon; drizzle over sweet potatoes.
Cover and bake at 350 degrees for 55 to 60
minutes or until tender.
10 servings
Sweet & Savory Beef Brisket
1 fresh beef brisket (3 to 3-1/2 pounds)
cut in half
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper
Place half of the brisket in a slow cooker.
In a bowl, combine the ketchup, jelly, soup
mix and pepper; spread half over meat. Top
with the remaining meat and ketchup mixture.
Cover and cook on low for 8-10 hours or
until meat is tender. Slice brisket; serve
with cooking juices.
You may use 1/2 cup of grape jelly,
depending on your taste.
Swiss Asparagus Au Gratin
Timothy Fennel, Birmingham, Ala. via Home
Cooking Magazine
1/2 cup water
1 1/2 pounds fresh asparagus spears, trimmed
2 tablespoons Dijon mustard
2 ounces finely shredded Swiss cheese
1/2 cup seasoned bread crumbs
2 tablespoons margarine, melted
Salt and pepper
Preheat oven to 400 degrees.
Bring water to boil; add asparagus. Cook 3 to
4 minutes and drain. (Asparagus will still be
crisp.) Toss in Dijon mustard. Place in 10 x
6-inch baking dish. Mix together cheese, bread
crumbs, margarine, add salt and pepper to taste.
Reserve 1/4 cup mixture for topping. Toss with
asparagus. Top with remaining 1/4 cup bread
crumb mixture. Bake 15 to 20 minutes or
until cheese mixture is lightly browned. Serves
4 to 6
Taco Pasta
Ingredients
8 ounces dried penne
2 pounds uncooked ground chicken
1 cup chopped onion
1-1/2 cups water
1 1-1/4-ounce envelope taco seasoning mix
2 11-ounce cans whole kernel corn with sweet
peppers, drained
2 cups sliced pitted ripe olives
2 cups ( 8 ounces) shredded cheddar cheese
1 cup salsa
2 4-ounce cans diced green chile peppers,
drained
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges
Tortilla chips (optional)
Dairy sour cream (optional)
Directions
1. Cook pasta according to directions; drain
and set aside.
2. Meanwhile, in a 12-inch skillet cook
ground chicken and onion, half at a time,
until meat is brown; drain fat. Return all
of the chicken mixture to skillet. Stir in
water and taco seasoning mix. Bring to
boiling; reduce heat. Simmer, uncovered, for
2 minutes, stirring occasionally. Stir in
cooked pasta, corn, olives, half of the
shredded cheese, salsa, and chile peppers.
3. Transfer mixture to a lightly greased
3-quart rectangular casserole.
Bake, covered, in a 350 degree F oven for 45
minutes or until heated through. Remove from
oven; sprinkle with remaining cheese.
4. Serve with lettuce, tomato wedges, and,
if desired, tortilla chips and sour cream.
Makes 12 servings.
To Tote: Cover tightly. Transport in an
insulated carrier. Transport lettuce,
tomatoes, and, if desired, sour cream in an
insulated cooler with ice packs. If desired,
transport chips in an airtight bag or
container.
For 6 Servings: Prepare using method above,
except transfer mixture to a 2-quart
rectangular baking dish and bake for 30
minutes.
Taco Soup
1 1/2 lbs. ground meat (turkey would work well)
1 medium diced onion
1 can El Paso mild enchilada sauce
1 pkg. taco seasoning (I use half the package
as a whole is too spicy for my children)
1 pkg. Ranch dressing mix
1 can Ranch Style Beans
1 can yellow corn - drained
1 can diced tomatoes
1 can Mexican style tomatoes
Place brown meat in large pan with onions....brown
meat and cook onions at same time, drain. Then
add everything else. Bring to boil, then simmer
for one hour. (I find it's better the next day!).
Looks more like a chili than a soup. Serve as
is; OR place rice/corn chips in bowl first -
pour taco soup over - top with dollop of sour
cream. This travels well for gatherings and
is great on a nippy day. This freezes well too.
Tater Tot Casserole
1/2 cup chopped onion
1/3 cup sliced celery
1 lb ground chuck
1/2 tsp salt
1/4 tsp pepper
1 can cream of celery or mushroom soup,
undiluted
16 oz frozen tater tots
1 cup shredded cheddar cheese
Preheat oven to 400ºF. Grease a 12x8” baking
dish.
In a skillet, cook onion, celery, and ground
beef until meat is brown and vegetables are
tender. Drain. Stir in salt and pepper.
Spoon mixture into prepared baking dish.
Spread soup over meat mixture. Top with
frozen potatoes. Bake for 40 minutes or
until bubbly. Remove from oven and sprinkle
with cheese. Return to oven and bake until
cheese melts, about 5 minutes.
Tilapia with Fried Corn
2 C Whole kernel corn (Fresh, frozen/thawed,
or canned/drained)
1/4 C Chopped onion
2 T Butter
Salt and Pepper
2 to 4 Tilapia Fillets
Your favorite Cajun Seasoning (or use ground
cayenne, paprika, garlic
powder, salt and black pepper)
Olive oil
In cast iron skillet over medium high heat,
melt butter and sweat onions, add corn when
onions are translucent, season with salt and
pepper. Cook corn, (turning infrequently)
until light brown and fragrant. Remove to
warm dish. In same skillet, add a bit of
olive oil (just enough to coat pan) season
both sides of Tilapia filets and fry just
until fish flakes easily with a fork. Lay
down a bed of corn on serving plates and top
with fish to serve.
Serves 2.
Texas Black Bean
Soup CP
Makes 10 servings
2 Can (15 oz) Black Beans, rinsed and drained
1 Can (14.5 oz) Stewed Tomatoes
1 can (14.5 oz) Diced Tomatoes, or diced tomatoes
with green chilies
1 Can (14.5 oz) Chicken Broth
1 Can (11 oz) Mexi-corn, drained
2 Can (4 oz) Diced Green Chiles
4 Green Onions, thinly sliced
2 Tbs Chili Powder
1 tsp Ground Cumin
1/2 tsp Dried Minced Garlic
Combine all ingredients in a crock-pot; mix
well.
Cover and cook on Low for 7 – 8 hours or on
High for 4 - 5 hours
Texas Hill Country T-Bones
Ingredients
1/3 cup snipped fresh sage or 4 tsp. dried
sage, crushed
1-1/2 tsp. coarse salt
1-1/2 tsp. ground cumin
1 tsp. crushed red pepper
2 medium red onions
4 8-oz. beef T-bone steaks, cut 1 inch thick
Sweet Pepper Salsa
Directions
1. For rub, in a small bowl combine the
sage, salt, cumin, and red pepper; set
aside. Peel onions; halve and very thinly
slice with a mandoline or sharp knife. Place
onions in a grill basket directly over
medium heat. Grill about 15 minutes or until
browned and crisp, rearranging and turning
once. Remove onions and set aside.
2. Meanwhile, trim fat from steaks. Sprinkle
rub evenly over both sides of steaks; pat in
with your hands.
3. Place steaks on the rack of the grill
directly over medium heat.
Grill to desired doneness, turning once
halfway through grilling. (Allow
11 to 15 minutes for medium-rare doneness
[145 degrees F] or 14 to 18 minutes for
medium doneness [160 degrees F].) Serve with
grilled onions and Sweet Pepper Salsa. Makes
4 servings.
Tilapia with
Ginger-Marinated Cucumbers
Ingredients
1/2 cup cider vinegar
1/4 cup + 1 teaspoon packed brown sugar
2 tsp. grated fresh ginger
1/2 tsp. salt
2 medium cucumbers, sliced (about 3-1/2
cups)
Nonstick cooking spray
4 4-ounce tilapia fillets, 1/2 to 3/4-inch
thick
1 6-oz. carton plain yogurt
2 Tbsp. coarsely chopped fresh mint
Strips of lemon peel and lemon wedges,
optional
Cracked Peppercorns
Directions
1. Preheat broiler. In a medium bowl stir
together the vinegar, 1/4 cup brown sugar,
ginger, and salt until sugar dissolves.
Remove 1/4 cup of the mixture. Add cucumbers
and half of the mint to remaining mixture;
toss to coat and set aside.
2. Lightly coat the rack of an unheated
broiler pan with cooking spray; add tilapia.
Brush the 1/4 cup vinegar mixture over the
fish. Broil 4 inches from the heat for 4 to
6 minutes or until fish flakes easily when
tested with a fork.
3. Meanwhile, in another small bowl combine
yogurt, remaining mint, and
1 teaspoon brown sugar.
4. Use a slotted spoon to place cucumbers
onto serving plates. Top with fish and
yogurt mixture. Sprinkle with strips of
lemon peel and cracked peppercorns. Serve
with lemon wedges, if desired. Makes: 4
servings
Tomato-Onion-Cheese Casserole
4 cups (16 oz) thinly sliced white or yellow
onions
4 medium size ripe tomatoes (2 lbs), peeled
and sliced
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried basil leaves
6 slices American cheese, cut in half
1/2 cup bread crumbs
3 Tbsp butter or margarine, melted
Preheat oven to 350*F. Lightly grease 1
1/2-quart casserole. In 1 inch of boiling
water in medium saucepan, cook onion,
covered, 10 minutes; drain well. In prepared
casserole, layer, in order, half of tomatoes
and onion. Sprinkle with half of salt,
pepper, and basil. Top with half of cheese.
Repeat. Toss bread crumbs with melted
butter, and sprinkle over top of cheese.
Bake, uncovered, 30 to 35 minutes, or until
tomatoes are tender. Makes 6 servings.
TOMATO VINAIGRETTE
2 plum tomatoes, peeled, seeded & chopped
(about 1 cup)
1/4 cup white wine vinegar
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp Splenda or other sugar substitute
1/4 tsp salt
1/4 tsp dried oregano
1 tbsp minced fresh parsley
Place all ingredients except parsley in a
blender and process until smooth. Stir in
the parsley. Store in a tightly covered
container and refrigerate until ready to
use. Makes 1 cup.
Per tablespoon: 11 calories -- 0.9 fat gm --
0 cholesterol -- 32 sodium mg
Tortilla
Casserole
Ingredients
1 medium white onion, sliced
1 tablespoon cooking oil
2 medium zucchini or other summer squash (10
ounces total), thinly sliced
2 cups salsa
2 cups chicken or vegetable broth
4 cups torn, stemmed spinach leaves (about 5
ounces)
8 ounces tortilla chips (about 8 cups,
loosely packed)
1/2 cup finely grated Mexican queso anejo,
Parmesan or Romano cheese (2
ounces)
Directions
1. In a large saucepan or Dutch oven, cook
the onion in oil until tender, but not
brown. Add zucchini. Cook and stir until the
vegetables begin to brown.
2. Add salsa, broth and spinach. Bring to
boiling. Add the tortilla chips and stir to
coat. Remove from heat. Cover and let
mixture stand for 5 minutes.
3. Very carefully stir the mixture to check
that the chips have softened nicely. If
there's still too much crunch remaining,
dribble in a little extra broth and return
the mixture in saucepan to heat for a few
minutes.
4. Sprinkle with cheese. Serve from the pan.
Or you can spoon mixture onto warm plates or
into shallow bowls in the kitchen before
sprinkling with cheese. Makes 4 to 6
main-dish servings.
Nutrition facts per serving:
calories: 280
total fat: 16g
cholesterol: 10mg
sodium: 850mg
carbohydrate: 30g
fiber: 6g
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