
PEANUT BUTTER FROSTING1 Pkg. (8 oz.) Cream Cheese (softened) 1 Can (14 oz.) Condensed Milk 1 Cup Peanut Butter SUPER MOIST CHOCOLATE CAKE2 Cups Sugar 2 Cups All-purpose Flour 2 Cups Brewed Coffee (cooled) 1 Cup Cocoa 1 Cup Mayonnaise 2 tsp. Baking Soda 2 Eggs CLASSIC HAMBURGER CASSEROLE1 lb. Ground Turkey Breast (cooked) 1/2 Cup Onions (chopped) 1/2 Cup Bell Peppers (chopped) 1 Cup Frozen Mixed Vegetables (thawed) 1 Can (10.75 oz.) Low-fat Cream of Mushroom Soup 1/4 Cup Water 1 tsp. Salt 1/2 tsp. Black Pepper 2 Cups Mashed Potatoes 1 Cup Fat-free Cheddar Cheese (grated)
GROUND BEEF CASSEROLE WITH POTATOES1 to 1 1/2 lbs. Lean Ground Beef (browned) 1/2 Cup Onion (chopped) Salt and Pepper 3 Large Potatoes (sliced) 2 Carrots (shredded) 1 Can Cream of Mushroom Soup 1 Cup Shredded Cheddar Cheese
This easy ground beef and potato casserole serves 4 to 6. MONKEY BREAD |
CLASSIC HAMBURGER CASSEROLE
1 lb. Ground Turkey Breast (cooked)
1/2 Cup Onions (chopped)
1/2 Cup Bell Peppers (chopped)
1 Cup Frozen Mixed Vegetables (thawed)
1 Can (10.75 oz.) Low-fat Cream of Mushroom Soup
1/4 Cup Water
1 tsp. Salt
1/2 tsp. Black Pepper
2 Cups Mashed Potatoes
1 Cup Fat-free Cheddar Cheese (grated)
Preheat oven to 350 degrees. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, cook turkey, onions, and bell peppers until no pink remains in turkey and vegetables are tender. Stir in mixed vegetables, soup, water, salt, and black pepper. Pour into prepared pan. Spoon mashed potatoes in mounds around edge of casserole. Bake, uncovered, for 25 minutes or until heated through. Top with cheddar cheese and bake 5 minutes longer. Yields 8 Servings.
ZESTY CHICKEN-PASTA SALAD
1 (8 oz.) Package Elbow Macaroni
1 (13 oz.) Bottle Peppercorn-ranch Dressing
21⁄2 Cups Cooked Chicken (chopped)
1 (9 oz.) Package Frozen Sweet Peas (thawed)
1 (21⁄4 oz.) Can Ripe Olives (sliced, drained)
1 Pint Cherry Tomatoes (halved)
Salt to Taste
Cook elbow macaroni according to package directions; drain and rinse with cold water.
Stir together macaroni and remaining ingredients; chill at least 1 hour. Makes 4 servings
CHICKEN PASTA SALAD
This easy ground beef and potato casserole serves 4 to 6.
Dressing
1⁄3 Cup Mayonnaise
1/4 Cup Water
1 Tbsp. Chili Sauce or Barbecue Sauce
1 1/2 tsp. White Vinegar
1/4 tsp. Ground Black Pepper
Salad
12 to 16 oz. Boneless Chicken Breast Halves
8 oz. Pasta Twists
4 Slices Bacon
3 Cups Bite-size Pieces of Romaine or Iceberg Lettuce
1 Large Tomato (chopped)
Mix all dressing ingredients in a large serving bowl until blended.
Place chicken in a Dutch oven with just enough water to cover. Bring to a boil, reduce heat, and simmer (uncovered) for 10 minutes, or until chicken is done and no longer pink in center. Remove chicken to cutting board to cool.
Add enough water to the pot to cook the pasta twists. Bring to a boil, add pasta, and cook 8 to 10 minutes or until just tender but still somewhat firm. Drain well.
While pasta is cooking, fry bacon until crisp. Drain on paper towels then cut or crumble in small pieces. Add hot pasta to dressing in the bowl and toss to mix and coat thoroughly. Tear chicken in bite-size pieces and add to the salad with bacon, lettuce pieces and chopped tomato. Toss gently to mix.
APRICOT COFFEE CAKE
3/4 Cup Butter (softened, divided 1⁄2 cup for cake, 1/4 cup for topping)
1 Pkg. (8 oz.) Cream Cheese (softened)
1 1/4 Cups Sugar
2 Eggs
1 tsp. Almond or Vanilla Extract
2 1/4 Cups Flour (divided)
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/4 Cup Milk
1/2 Cup Firmly Packed Brown Sugar
2 tsp. Cinnamon
1/2 Cup Chopped Walnuts or Almonds
1 Jar (26 oz.) California Apricot Halves (drained)
Preheat oven to 350°F. Grease and flour 13 x 9 inch baking pan.
Cream 1⁄2 cup butter, cream cheese and sugar until light and fluffy. Blend in eggs and almond extract; mix well.
Combine 1 3⁄4 cups flour, baking powder, baking soda and salt. Stir in alternately with milk into butter/cream cheese mixture. Pour into prepared pan. Bake at 350°F for 30 minutes or until cake starts to brown. Remove from oven.
While cake is in oven, prepare topping mixture. Combine brown sugar, remaining 1⁄2 cup flour and cinnamon in a small bowl. Cut in remaining 1⁄4 cup butter; stir in nuts.Top cake with apricot halves and sprinkle with cinnamon-nut topping. Return to oven and bake 15 minutes or until cake tests done.
SCALLOPS AND WILD RICE
I have had this recipe for years. It’s really easy, but tastes like something special. Add a green salad or fruit salad for a complete meal.
6 oz. Long Grain and Wild Rice Blend
1/4 Cup Butter (melted)
1/4 Cup Lemon Juice
1/2 Tbsp. Chopped Parsley
1/2 tsp. Onion Powder
1/2 tsp. Celery Salt
1 lb. Sea Scallops (drained)
Cook rice according to package. Set aside. Combine butter, lemon juice and celery salt in a large skillet. Bring to a boil. Add scallops. Cook over high heat, stirring constantly, until scallops are done, about 6 to 8 minutes. Serve over cooked rice.
Serves 3 to 4.
Recipe From: Julie F.
ASPARAGUS SHRIMP SALAD
SALAD
1 1/2 lb. Asparagus (cleaned)
1 lb. Shrimp (shelled and cleaned)
1 oz. Grated Monterey Jack Cheese
1 Medium Red Bell Pepper (sliced)
1/4 Cup Green Onion (sliced)
2 Tbsp. Parsley (minced)
One Slice Lemon
Lettuce Leaves
DRESSING
1⁄2 Cup Salad Oil
4 Tbsp. Vinegar
1 Tbsp. Parsley
1 Tbsp. Basil
1 Tbsp. Oregano
1/4 tsp. Salt
Dash Cayenne
Pinch Pepper
DRESSING:
Combine all of the dressing ingredients.
SALAD:
Cook the shrimp; drain and set aside. Cook the asparagus until crisp-tender; drain well. Place the shrimp, asparagus and slice of lemon in mixing bowl.
Pour the herb dressing over all, cover and refrigerate, stirring once or twice.
Combine the red bell pepper, onion and parsley.
To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with the pepper/onion/parsley mixture.
BAKED POTATO SOUP
4 Large Potatoes
2⁄3 Cup Butter
2⁄3 Cup Flour
1 1/2 Quarts Milk
4 Green Onions (chopped)
1 Cup Sour Cream
2 Cups Bacon (crumbled)
5 oz. Grated Cheddar Cheese
Salt and Freshly Ground Black Pepper, to taste
Bake the potatoes at 350°F until fork tender. Melt butter in a suitably sized saucepan. Gradually blend in the flour until thoroughly combined. Slowly add the milk to the butter/flour mixture, frequently whisking. Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly.
Cut the potatoes in half, scoop out the center and set aside. Chop half of the potato peels and discard the rest. When the milk mixture is hot, whisk in the potato. Add the chopped green onions and potato peel. Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly. Add the grated cheddar gradually until all has melted. Serve.
The Merchandisers of Central Pennsylvania is one of the ten largest groups of independently-owned weekly publications in the United States, with a total circulation of over 300,000 homes. Copyright © 1999-2019 Kapp Advertising / The Merchandiser, All Rights Reserved Privacy Policy | Terms & Conditions |
||
|