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June Recipes


3/4    Cup Dry Bread Crumbs

1/2    Cup Milk

2       Onions (finely chopped)

1/2    Cup Water

2       lbs. Ground Lean Beef

3/4    Cup Fresh Parsley (finely chopped)

2       Mint Leaves (chopped)

2       Egg Yolks

3       Small Cloves of Garlic (minced)

1 1/2 tsp. Salt

1/4    tsp. Pepper

1 1/2 Tbsp. Olive Oil

1 1/2 Tbsp. Butter

1/4    Cup Red Wine Vinegar or Lemon Juice

1/2    tsp. Dried Oregano (crumbled)

         Cooked Egg Noodles (toss lightly with butter)

Soak bread crumbs in milk until soft, beat until mushy. Cook onions, covered in water, until water has evaporated. Mix meat thoroughly with bread crumbs, onions, parsley, mint, egg yolks, garlic, salt and pepper. Shape into balls the size of a walnut. Heat oil and butter in frying pan; slowly brown meat well on all sides. Place meatballs in a serving dish. Pour wine vinegar or lemon juice into pan. Heat a few minutes, scraping up browned drippings to form a sauce. Pour sauce over meatballs. Serve over hot, cooked noodles. Makes 3 dozen meatballs.



Vegetable Cooking Spray

2       Tbsp. Flax Seed Meal

1       Cup plus 1 Tbsp. Soy Flour

1/2    Cup Sugar Substitute (Truvia)

1 1/2 tsp. Sugar Free Vanilla Extract

1 1/2 tsp. Ground All-Spice

1       tsp. Baking Powder

2       Large Eggs

1/2    Cup Heavy Cream

1/3    Cup Club Soda

1/2    Cup Pecans (chopped)


8    oz. Cream Cheese (softened)

3/4 Cup Sugar Substitute

1    tsp. Sugar Free Vanilla Extract

Pre heat oven to 375 degrees F. Place rack in center of oven. Spray a 6 cup muffin tin with cooking spray. Mix together flax seed and  1 Tbsp. soy flour and sprinkle in the tin. In a bowl, mix all remaining ingredients for muffins until well blended. Fill muffin cups about 2/3 full of batter. Bake for 20 to 25 minutes or until the top turns golden brown and a tooth pick inserted in center comes out clean. Remove from oven and cool completely. Frost. Serves 6.

Frosting: Place the softened cream cheese, sugar substitute and vanilla in a bowl and blend until smooth and well mixed.

Recipe From: Maria Hollenbach


15 1/2 oz.  Can Alaska Salmon

1/3      Cup Plain Nonfat Yogurt

1/3      Cup Green Onions (chopped)

1/3      Cup Celery (chopped)

1         Tbsp. Lemon Juice

           Black Pepper (to taste)

12       Slices Bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

Serves 6 sandwiches.



A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.

4    Tomatoes (halved horizontally)

1/4 Cup Freshly Grated Parmesan Cheese

1    tsp. Fresh Oregano (chopped)

1/4 tsp. Salt

      Freshly Ground Pepper (to taste)

4    tsp. Extra-Virgin Olive Oil

Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.


1/4    Cup Olive Oil

1       tsp. Liquid Smoke

1/2    Cup Sweet Onions (chopped)

8       Medium Portobello Mushrooms

1 1/2 Tbsp. Garlic (chopped)

1/4    Cup White Wine

8       Cups Chicken Stock

1 1/4 Cups White Roux (1 stick of butter and 1/2 cup

         all-purpose flour; cook slowly over low heat,

         stirring constantly)

1       Quart Heavy Cream

         Salt and Pepper

Croutons, Sour Cream, and Sliced Chives (for garnish)

Preheat oven to 350 degrees F. Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the Portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Chop mushrooms into cubes and set aside. In a large pot, sauté the onions in olive oil. Once onions are sautéed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Add roux to pot. Blend in heavy cream. Add blender mixture back into pot on stove and stir on low. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives. Serves: 8 to 10 cups.

Recipe From: Paula Deen Cook Book


1       lb. Ground Turkey

1       Medium Onion (chopped)

1       tsp. Garlic (minced)

1       tsp. Salt

1/4    tsp. Black Ground Pepper

1       (8 oz.) Can Tomato Sauce

1 1/2 tsp. Dried Thyme Leaves

2       (14.5 oz. each) Cans Chicken Broth

1/3    Cup Ditalini (or other small) Pasta (uncooked)

2 1/2 Cups any Frozen Vegetable Blend (do not thaw)

1/4    Cup Water

2       Tbsp. Cornstarch

Crumble and cook ground turkey, onion, garlic, salt and pepper in a 4-quart saucepan or Dutch oven over medium-high heat until meat is done and onions are softened.

Add chicken broth, tomato sauce, thyme, pasta and vegetables; return to a boil. Reduce heat; cover and simmer 10 minutes or until pasta and vegetables are tender.

In small bowl, stir together water and cornstarch until smooth. Add to pan with meat mixture. Cook and stir until broth is thickened. Serve. Makes 6 servings


8       oz. Noodles

1       Can Tuna (water packed, well drained)

1 1/2 Cups Dairy Sour Cream

3/4    Cup Milk

1       (3 oz.) Can Sliced Mushrooms (drained)

1 1/2 tsp. Salt

1/4    tsp. Pepper

1/4    Cup Cracker Crumbs

1/4    Cup Parmesan Cheese

2       Tbsp. Butter (melted)

Heat oven to 350 degrees. Cook noodles as directed on package for al dente; drain noodles, stir in tuna, sour cream, milk, mushrooms, salt and pepper. Place in greased casserole dish. Mix cracker crumbs, cheese and butter; sprinkle over top of casserole. If desired, sprinkle paprika over the mixture. Bake, uncovered for 35 to 40 minutes.

Recipe From: Stan Yates


2    to 2 1/2 Cups All-purpose Flour (divided)

1/2 tsp. Salt

3    Eggs (lightly beaten)

1    Tbsp. Cold Water or Milk

Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended. Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, sprinkle some of the remaining flour, as needed to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling.

Roll dough, jelly-roll style. Using a sharp knife, cut into 1/4 inch wide slices. Unroll noodles and allow to dry on paper towels before cooking.

To cook, bring salted water (or broth) to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water (or broth) and cook until tender but not soft, about 7-10 minutes (depending on thickness of dough). Yield: 10 servings.


3      Tbsp. Italian Flat Leaf Parsley

2      Tbsp. Fresh Basil Leaves (finely cut)

1 1/2 tsp. Powdered Garlic

1 1/2 tsp. Spicy Seasoned Salt

1/2    tsp. Dried Thyme (rubbed between your palms)

1/2    tsp. Freshly-ground Black Pepper (or use black and red pepper)

1/4    Cup Garlic Olive Oil

2      Tbsp. Red Wine Vinegar*

3      Green Onions (green and white parts, chopped)

6      Whole Tomatoes (cut into wedges)**

* Try one of the varieties of red wine vinegar that say Cabernet or Zinfandel, as they usually have a more complex flavor.

** In the summer when vine-ripened tomatoes are available, choose a mixture of tomatoes from the garden or Farmer's Market (red, yellow, purple, heirloom, etc.) for this salad.

In a large bowl, whisk together the parsley, basil leaves, powdered garlic, seasoned salt, thyme, pepper, olive oil, wine vinegar, and green onions. Add the tomatoes and toss to coat well.

Allow the tomato mixture to marinate at room temperature for approximately 2 hours, stirring a few times. Taste and adjust seasonings (if desired) prior to serving.



4    Medium Tomatoes (peeled)

1    Cup Thick Blue Cheese Dressing

1/4 Cup Green Onion (sliced)

4    Bacon Strips (cooked crisp and crumbled)

4    tsp.  Fresh Parsley (chopped)

Preheat the broiler of your oven.

With a sharp knife make 3 or 4 vertical cuts onto top of the peeled tomatoes, cutting about halfway through tomato. Place, cut side up, into an ungreased 8-inch square baking dish. Pour 1/4 inch of water into baking dish around the tomatoes.

In a small bowl, combine blue cheese salad dressing and green onions; spoon a heaping tablespoon of mixture over the top of each tomato. Broil 4 minutes or until bubbly and lightly browned.

Remove from oven and garnish with crumbled bacon and parsley to serve. Makes 4 servings 



To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom (blossom) end.

Using a slotted spoon, plunge the tomato into boiling water for a few seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin.

Remove the cooled tomato and peel away the skin. This same technique can be used for ripe peaches.