WATERGATE SALAD
Ingredients:
2 packages (4oz each) pistachio flavor instant pudding & pie filling
2 cans (20 oz each) crushed pineapple in juice, undrained
2 cups miniature marshmallows
1 cup chopped pecans
3 cups (8oz) thawed cool whip topping
Instructions:
Mix dry pudding mix, pineapple marshmallows, and pecans in large bowl until well blended. Gently stir in whipped topping, and cover. Refridgerate for 1 hour, or until ready to serve. Can garnish with swirls of additional cool whip and chopped pecans if desired.
Source: Adele's mother-in-law (Betty K.)
Submitted by: Adele K.
"I got this recipe from my Mother-in-law, Betty K., who is the best cook & baker I know. Another good one for pot-luck dinners."
Showing posts with label Adele K.. Show all posts
Showing posts with label Adele K.. Show all posts
Monday, August 27, 2007
SKILLET STUFFED CABBAGE (BEEF)
SKILLET STUFFED CABBAGE
Ingredients:
1 small head green cabbage
1 can (28 oz) diced tomatoes
1 lbs (90% lean) ground beef
1 package (8.8 oz) heat-and-serve precooked rice pilaf (do not heat)
1 cup loosely packed fresh mint leaves (coarsely chopped)
Instructions:
Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch or larger skillet. Toss the tomatoes in bowl, add beef. rice, mint, a little salt and pepper, mix to blend. Remove at least 8 large cabbage leaves from head. Hold cabbage leaf like a bowl (even fold over to hold mixture), Spoon about half cup of meat mixture into center of each leaf, arrange open side up in skillet, over tomatoes. Pack them all in snug, then cover skillet and cook over medium-high heat for 20-30 minutes, until beef loses its pink
color. Place 1 or 2 stuffed cabbage leaves on each plate, and spoon tomato sauce from skillet over cabbage.
Source: Magazine
Submitted by: Adele K.
"This was from a magazine, and even the kids will eat it, cabbage and all. It's so filling, and needs no sides along with it. The hardest part of this dish, is trying to pry the cabbage leaves away without tearing, so I try to hold each separated leaf under warm running water, whilst gently prying it away. If you tear some, just fold over, or use 2 leaves inside one another to cover tear."
Ingredients:
1 small head green cabbage
1 can (28 oz) diced tomatoes
1 lbs (90% lean) ground beef
1 package (8.8 oz) heat-and-serve precooked rice pilaf (do not heat)
1 cup loosely packed fresh mint leaves (coarsely chopped)
Instructions:
Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch or larger skillet. Toss the tomatoes in bowl, add beef. rice, mint, a little salt and pepper, mix to blend. Remove at least 8 large cabbage leaves from head. Hold cabbage leaf like a bowl (even fold over to hold mixture), Spoon about half cup of meat mixture into center of each leaf, arrange open side up in skillet, over tomatoes. Pack them all in snug, then cover skillet and cook over medium-high heat for 20-30 minutes, until beef loses its pink
color. Place 1 or 2 stuffed cabbage leaves on each plate, and spoon tomato sauce from skillet over cabbage.
Source: Magazine
Submitted by: Adele K.
"This was from a magazine, and even the kids will eat it, cabbage and all. It's so filling, and needs no sides along with it. The hardest part of this dish, is trying to pry the cabbage leaves away without tearing, so I try to hold each separated leaf under warm running water, whilst gently prying it away. If you tear some, just fold over, or use 2 leaves inside one another to cover tear."
Sunday, August 26, 2007
ZESTY ITALIAN CHICKEN
ZESTY ITALIAN CHICKEN
Ingredients:
4 skinless, boneless chicken breast halves
4 tbspn all-purpose flour
1 tspn dried Italian seasoning
1 tbspn extra-virgin olive oil
quarter tspn black pepper
Sauce:
3 garlic cloves, minced
1 tbspn chopped fresh flat-leaf parsley
quarter cup fat-free, less-sodium chicken broth
quarter cup reduced-fat Italian dressing
Zest and juice of half a lemon
Instructions:
Preheat oven to 350 F.
Combine flour, Italian seasoning, and pepper in a bowl. Dry chicken breasts with paper towel, then coat them with flour mixture. Shake off excess flour. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side, or until golden brown. Remove chicken from skillet and place in ovenproof dish, bake 10-12 minutes. About 3 minutes before chicken is done, make the sauce. Reheat skillet over medium heat, add garlic, and saute 1 minute. Add broth and simmer until reduced by half. Add lemon zest, juice, and dressing, cook another minute, and add parsley. Remove from heat, remove chicken breasts from oven. Spoon the sauce over chicken and serve.
Source: I got this recipe from a health magazine
Submitted by: Adele K.
"This one we cook often, it always impresses guests. I like this recipe with Near East brand, whole grain, roasted pecan & garlic flavored rice."
Ingredients:
4 skinless, boneless chicken breast halves
4 tbspn all-purpose flour
1 tspn dried Italian seasoning
1 tbspn extra-virgin olive oil
quarter tspn black pepper
Sauce:
3 garlic cloves, minced
1 tbspn chopped fresh flat-leaf parsley
quarter cup fat-free, less-sodium chicken broth
quarter cup reduced-fat Italian dressing
Zest and juice of half a lemon
Instructions:
Preheat oven to 350 F.
Combine flour, Italian seasoning, and pepper in a bowl. Dry chicken breasts with paper towel, then coat them with flour mixture. Shake off excess flour. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side, or until golden brown. Remove chicken from skillet and place in ovenproof dish, bake 10-12 minutes. About 3 minutes before chicken is done, make the sauce. Reheat skillet over medium heat, add garlic, and saute 1 minute. Add broth and simmer until reduced by half. Add lemon zest, juice, and dressing, cook another minute, and add parsley. Remove from heat, remove chicken breasts from oven. Spoon the sauce over chicken and serve.
Source: I got this recipe from a health magazine
Submitted by: Adele K.
"This one we cook often, it always impresses guests. I like this recipe with Near East brand, whole grain, roasted pecan & garlic flavored rice."
EASY MEATLOAF
EASY MEATLOAF
Ingredients:
2 lbs. lean ground beef
one half cup finely chopped onion
1 jar spaghetti sauce (14 oz)
1 box savory herb stove top
1 cup water
2 beaten eggs
Instructions:
Preheat oven to 400 F.
Mix ground beef, water, eggs, box of stove top mix, one quarter cup of spaghetti sauce, and onion. When well mixed, shape the meat mixture into 4 - 6 small oval loaves, place into shallow casserole dish, then top with remaining spaghetti sauce. Bake for 30 minutes, or until loaves are no longer pink in centers.
Ingredients:
2 lbs. lean ground beef
one half cup finely chopped onion
1 jar spaghetti sauce (14 oz)
1 box savory herb stove top
1 cup water
2 beaten eggs
Instructions:
Preheat oven to 400 F.
Mix ground beef, water, eggs, box of stove top mix, one quarter cup of spaghetti sauce, and onion. When well mixed, shape the meat mixture into 4 - 6 small oval loaves, place into shallow casserole dish, then top with remaining spaghetti sauce. Bake for 30 minutes, or until loaves are no longer pink in centers.
Source: Unknown
Submitted by: Adele K.
"Sometimes I sprinkle grated cheese ontop of loaves 10 minutes before they're ready. I find this a quick easy recipe for when we need to eat within an hour."
BROCCOLI CASSEROLE
BROCCOLI CASSEROLE
Ingredients:
1 package frozen broccoli, cooked and drained
2 cups shredded mild cheddar cheese
2 cups cooked rice
1/2 cup butter flavored cracker cumbs
Instructions:
Combine all ingredients except cracker crumbs, in a greased casserole dish.
Top with cracker crumbs, and bake on 350 F. until heated through.
Source: Friend
Submitted by: Adele K.
"This recipe was given by a friend, it's a great one for taking to a pot luck dinner."
Ingredients:
1 package frozen broccoli, cooked and drained
2 cups shredded mild cheddar cheese
2 cups cooked rice
1/2 cup butter flavored cracker cumbs
Instructions:
Combine all ingredients except cracker crumbs, in a greased casserole dish.
Top with cracker crumbs, and bake on 350 F. until heated through.
Source: Friend
Submitted by: Adele K.
"This recipe was given by a friend, it's a great one for taking to a pot luck dinner."
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