1 1/2-2 c. macaroni (cook around 10 min)
2 stalks of celery
1 bunch green onions
1 1/2 c. miracle whip
1 squirt ketchup, mustard
1/4 t. Dill
1/8 t. white pepper
1/8 t. paprika
Parsley
3 sweet pickles
1 can shrimp
salt
Sauce should look like a coral color. Mix all items together stirring together stirring shrimp last not to crush it to much. Best done day before so it can absorb the flavors.
Submitted by: Emily Saye (barbecue recipes June 2006)
Friday, April 24, 2009
Oatmeal Cake
1 c. quick oats and 1 1/2 c. boiling water mixed
1 c. sugar
2 eggs
1/2 c. chopped nuts
1 t. soda
1/2 t. mace
1/4 t. cinnamon
1/2 c. butter
1 c. brown sugar
1 t. vanilla
1 1/2 c. flour
1/2 t. salt
1/4 t. pumpkin pie spice
Mix oats and water and let cool. Mix dry ingredients together and sift. Cream margarine and sugars. Add eggs and beat well. Add dry ingredients alternately with oatmeal. Beat well. Bake at 350 degrees for 35 minutes in greased 9x13 pan.
TOPPING:
melt over low heat: 5 T. butter, 1/2 c. brown sugar and 1/3 c. evaporated milk, add 1 c. coconut and 1 t. vanilla. Mix and spread on cake while warm. Brown under broiler until golden brown. Best if made the day before eaten and sealed tightly.
Submitted by: Emily Saye (mom's favorite recipe May 2006)
1 c. sugar
2 eggs
1/2 c. chopped nuts
1 t. soda
1/2 t. mace
1/4 t. cinnamon
1/2 c. butter
1 c. brown sugar
1 t. vanilla
1 1/2 c. flour
1/2 t. salt
1/4 t. pumpkin pie spice
Mix oats and water and let cool. Mix dry ingredients together and sift. Cream margarine and sugars. Add eggs and beat well. Add dry ingredients alternately with oatmeal. Beat well. Bake at 350 degrees for 35 minutes in greased 9x13 pan.
TOPPING:
melt over low heat: 5 T. butter, 1/2 c. brown sugar and 1/3 c. evaporated milk, add 1 c. coconut and 1 t. vanilla. Mix and spread on cake while warm. Brown under broiler until golden brown. Best if made the day before eaten and sealed tightly.
Submitted by: Emily Saye (mom's favorite recipe May 2006)
Crock-Pot Cherry Cobbler
This recipe is soooo easy, fast, and great for a crowd. I actually like to double the fruit, especially if I need more servings. One cake mix seems to be plenty, though.
1 (21 oz.) can of cherry pie filling (may substitute peach or apple)
1 box yellow or white cake mix ( I liked white with peach, yellow with cherry)
1/2 cup applesauce
Place pie filling in a greased/sprayed crock pot. Combine dry cake mix and applesauce (mixtures will be crumbly). Sprinkle over filling. Cover and cook on low for 4 hours. Serve warm with ice cream. 10 servings.
Submitted by: Rebecca Hansen (crock pot April 2006)
1 (21 oz.) can of cherry pie filling (may substitute peach or apple)
1 box yellow or white cake mix ( I liked white with peach, yellow with cherry)
1/2 cup applesauce
Place pie filling in a greased/sprayed crock pot. Combine dry cake mix and applesauce (mixtures will be crumbly). Sprinkle over filling. Cover and cook on low for 4 hours. Serve warm with ice cream. 10 servings.
Submitted by: Rebecca Hansen (crock pot April 2006)
Slow Cooker Chicken & Potatoes
2 c. sliced carrots
1/2 c. water
1 1/2 c. chopped onions
1 t. dried thyme
1 c. sliced celery
1/4 t. black pepper
2 T. snipped fresh parsley
1 c. frozen peas
1 bay leaf, salt & pepper, to taste
3 whole chicken legs, or 6 breasts, skinned
1/4 + c. sour cream
2 cans cream of chicken soup
Mashed Potatoes
In a 3 1/2-4qt slow cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme and pepper. Pour over chicken and vegetables. Cover and cook on low heat for 8-9 hrs. or high heat for 4-4 1/2 hours. Remove chicken and cool slightly. Remove and discard bay leaf. Remove chicken from bones, or cut into bite sized pieces if using boneless. Stir chicken and peas in cooker. Stir in sour cream. Serve over mashed potatoes. Season to taste with salt and pepper, if desired.
Submitted by: Krysta Fecke (crock pot April 2006)
1/2 c. water
1 1/2 c. chopped onions
1 t. dried thyme
1 c. sliced celery
1/4 t. black pepper
2 T. snipped fresh parsley
1 c. frozen peas
1 bay leaf, salt & pepper, to taste
3 whole chicken legs, or 6 breasts, skinned
1/4 + c. sour cream
2 cans cream of chicken soup
Mashed Potatoes
In a 3 1/2-4qt slow cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme and pepper. Pour over chicken and vegetables. Cover and cook on low heat for 8-9 hrs. or high heat for 4-4 1/2 hours. Remove chicken and cool slightly. Remove and discard bay leaf. Remove chicken from bones, or cut into bite sized pieces if using boneless. Stir chicken and peas in cooker. Stir in sour cream. Serve over mashed potatoes. Season to taste with salt and pepper, if desired.
Submitted by: Krysta Fecke (crock pot April 2006)
Cheese Soup
1 c. potatoes
1 c. carrots
1 c. broccoli
1 c. cauliflower
1 c. onion
1 c. celery
3 c. water
2 chicken bouillon cubes
Simmer all the above ingredients for 1/2 hour or until tender then add:
2 cans cream of chicken soup
1 lb velveeta cheese
stir until all the cheese is melted.
submitted by: Janene Erickson (soup swap 10/2005)
1 c. carrots
1 c. broccoli
1 c. cauliflower
1 c. onion
1 c. celery
3 c. water
2 chicken bouillon cubes
Simmer all the above ingredients for 1/2 hour or until tender then add:
2 cans cream of chicken soup
1 lb velveeta cheese
stir until all the cheese is melted.
submitted by: Janene Erickson (soup swap 10/2005)
Cream of Broccoli Soup
my mom got this recipe when she worked for the Lion House in SLC. She has tweaked it a little over the years and it is one of my favorite fall dinners. I usually serve it in brad bowls or with sourdough bread yummy!
2-3 heads of broccoli
2-14oz. cans of chicken broth
1 cup water
1/2 onion (medium)
1/4 cup of butter
1/2 cup flour
1 cup half & half
1 cup of milk
2 cups sharp cheddar cheese
chop broccoli and place in a large pot on the stove top. Add chicken broth, water, and onion. Cover and bring to a boil. Reduce heat and cook for 10 min. or until broccoli is tender. Transfer the mixture to a blender and blend until smooth. Set aside, cook butter and flour together in the same large soup pot for 2 min. add broccoli mixture and cook until thick. add half & half, milk, and cheddar cheese. Heat through.
submitted by: Mandy Hillman (soup swap 10/2005)
2-3 heads of broccoli
2-14oz. cans of chicken broth
1 cup water
1/2 onion (medium)
1/4 cup of butter
1/2 cup flour
1 cup half & half
1 cup of milk
2 cups sharp cheddar cheese
chop broccoli and place in a large pot on the stove top. Add chicken broth, water, and onion. Cover and bring to a boil. Reduce heat and cook for 10 min. or until broccoli is tender. Transfer the mixture to a blender and blend until smooth. Set aside, cook butter and flour together in the same large soup pot for 2 min. add broccoli mixture and cook until thick. add half & half, milk, and cheddar cheese. Heat through.
submitted by: Mandy Hillman (soup swap 10/2005)
Larry's World famous Clam Chowder
2 large potatoes
1 onion chopped
juice from 2 cans of minced clams
1/2 tsp. thyme crushed
2 Tbs. chicken bouillon
1/2 tsp. curry powder
1 Tbs. bacon drippings
add all, boil till potatoes are soft, stir mixture to partiallymash potatoes
ADD:
1 cup cream
salt, pepper to taste,
may add a dash of worcestershire, bring to boil. Add 2 Tbs. flour mixed in some milk, let boil for 5 min. add clams let it boil for 2 more minutes then serve, Garnish with cooked bacon bits.
(submitted by Emily from "soup swap Oct. 2005")
Friday, April 17, 2009
Enchilada Soup
I posted this recipe on my blog a couple months ago. But we had it again for dinner last night, and it reminded me how yummy this is. So I had to post it here too.
Enchilada Soup
1 TBS. vegetable oil
1 lb. chicken breasts (approx. 3 fillets)
1/2 c. diced onion
1 clove garlic
4 c. chicken broth
1 c. masa harina (mexican cornmeal/flour)
3 c. water
1 c. red enchilada sauce
16 oz. velveeta cheese
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
1. Add oil to pot over medium heat.
2. Add chicken to pot and cook approx. 5 minutes on each side (until cooked, but not dry)
3. Take out chicken and shred on a plate, set aside.
4. Add onion and garlic to the pot. Cook for 2 minutes or until translucent.
5. Add chicken broth to pot.
6. In a separate bowl add masa harina and slowly add 2 cups water while mixing. Whip until blended.
7. Add masa harina mixture to pot.
8. Add remaining water, sauce, cheese, and seasonings to the pot.
9. Bring pot to a boil.
10. Add shredded chicken back into the pot.
11. Reduce heat, simmer for 30 to 40 minutes.
12. Garnish with tortilla chips, then serve.
This recipe could very well serve a family of 4-5. We had plenty of leftovers. Enjoy!
Enchilada Soup
1 TBS. vegetable oil
1 lb. chicken breasts (approx. 3 fillets)
1/2 c. diced onion
1 clove garlic
4 c. chicken broth
1 c. masa harina (mexican cornmeal/flour)
3 c. water
1 c. red enchilada sauce
16 oz. velveeta cheese
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
1. Add oil to pot over medium heat.
2. Add chicken to pot and cook approx. 5 minutes on each side (until cooked, but not dry)
3. Take out chicken and shred on a plate, set aside.
4. Add onion and garlic to the pot. Cook for 2 minutes or until translucent.
5. Add chicken broth to pot.
6. In a separate bowl add masa harina and slowly add 2 cups water while mixing. Whip until blended.
7. Add masa harina mixture to pot.
8. Add remaining water, sauce, cheese, and seasonings to the pot.
9. Bring pot to a boil.
10. Add shredded chicken back into the pot.
11. Reduce heat, simmer for 30 to 40 minutes.
12. Garnish with tortilla chips, then serve.
This recipe could very well serve a family of 4-5. We had plenty of leftovers. Enjoy!
Saturday, April 11, 2009
Strawberry Smoothie
8 strawberries, hulled (I use 1 c. frozen strawberries and omit the ice cubes)
1/2 cup skim milk
1/2 cup plain yogurt
1 scoop vanilla or plain protein powder (optional)
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed
In a blender combine strawberries, milk, yogurt, protein powder, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.
*You can do a lot of different variations of this smoothie. I add a scoop of plain or vanilla whey protein powder to give it 20 grams of protein, and I use Splenda instead of sugar to make it healthier. To give it some flavor variations, you can add another fruit like banana or kiwi. You can also replace the milk with orange juice. I have also used frozen mixed berries and it turns out really good! To get in a serving of veggies, throw in a cup of fresh baby spinach. It's good, I promise!
Submitted by Krysta Fecke (from our original recipe swap group theme "Beverages.")
1/2 cup skim milk
1/2 cup plain yogurt
1 scoop vanilla or plain protein powder (optional)
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed
In a blender combine strawberries, milk, yogurt, protein powder, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.
*You can do a lot of different variations of this smoothie. I add a scoop of plain or vanilla whey protein powder to give it 20 grams of protein, and I use Splenda instead of sugar to make it healthier. To give it some flavor variations, you can add another fruit like banana or kiwi. You can also replace the milk with orange juice. I have also used frozen mixed berries and it turns out really good! To get in a serving of veggies, throw in a cup of fresh baby spinach. It's good, I promise!
Submitted by Krysta Fecke (from our original recipe swap group theme "Beverages.")
Any Flavor Julius
½ can frozen juice concentrate (any flavor)*
1 c. water**
1 c. milk
1/3 c. sugar
½ tsp. vanilla
12 cubes ice***
Blend all ingredients, minus the ice. Once all ingredients have been mixed well, slowly blend ice into beverage.
*This is what is great about this recipe, you can make a basic Orange Julius or you can use Mango Strawberry if that is the flavor you want.
**We use Sprite, Mountain Dew, or Fresca sometimes instead of water for an extra fizzy taste.
*** The more ice you put in the slushier it will be, sometimes we make it as thick as ice cream. Yum!!!
Submitted by Genevieve Garner (from our original recipe swap group theme "Beverages.")
1 c. water**
1 c. milk
1/3 c. sugar
½ tsp. vanilla
12 cubes ice***
Blend all ingredients, minus the ice. Once all ingredients have been mixed well, slowly blend ice into beverage.
*This is what is great about this recipe, you can make a basic Orange Julius or you can use Mango Strawberry if that is the flavor you want.
**We use Sprite, Mountain Dew, or Fresca sometimes instead of water for an extra fizzy taste.
*** The more ice you put in the slushier it will be, sometimes we make it as thick as ice cream. Yum!!!
Submitted by Genevieve Garner (from our original recipe swap group theme "Beverages.")
Fruit Slush
6-8 c. fruit
2 c. pineapple with juice
1 bag blueberries, unsweetened
2-3 Bananas
2-3 Oranges
Pour lemon ice into punch bowl approximately one hour before serving. When ready to serve, add thawed fruit and sliced bananas and oranges. Pour lemon/lime soda on top and serve.
Lemon Ice
4 c. water
4 c. sugar
¾ c. lemon juice
Boil water and sugar together until sugar is dissolved. Add lemon juice and 4 more cups of cold water. Freeze.
(Note: For another version; 1 hour before serving, set out above lemon ice block and top with 3 packages of frozen berries (blueberry, raspberry, blackberry, etc.) in place of the other fruits.
Submitted by Mandy Hillman and Joyce Anderson (from our original recipe swap group theme "Beverages.")
2 c. pineapple with juice
1 bag blueberries, unsweetened
2-3 Bananas
2-3 Oranges
Pour lemon ice into punch bowl approximately one hour before serving. When ready to serve, add thawed fruit and sliced bananas and oranges. Pour lemon/lime soda on top and serve.
Lemon Ice
4 c. water
4 c. sugar
¾ c. lemon juice
Boil water and sugar together until sugar is dissolved. Add lemon juice and 4 more cups of cold water. Freeze.
(Note: For another version; 1 hour before serving, set out above lemon ice block and top with 3 packages of frozen berries (blueberry, raspberry, blackberry, etc.) in place of the other fruits.
Submitted by Mandy Hillman and Joyce Anderson (from our original recipe swap group theme "Beverages.")
Pineapple Punch Drink
My grandma makes this at every family event, big hit.
1 can pineapple juice
1 litter sprite or 7-up
In large punch bowl mix both together then serve over ice.
Submitted by Emily Saye (from our original recipe swap group theme "Beverages.")
1 can pineapple juice
1 litter sprite or 7-up
In large punch bowl mix both together then serve over ice.
Submitted by Emily Saye (from our original recipe swap group theme "Beverages.")
Orange Julius
my younger sister taught me (I think she learned it in a middle school home ec class!)
1 cup water
1 cup milk
17 ice cubes
½ cup sugar
1 tsp vanilla
½ cup orange juice concentrate
Blend all ingredients in blender.
Submitted by Lindsay Anderson (from our original recipe swap group theme "Beverages.")
1 cup water
1 cup milk
17 ice cubes
½ cup sugar
1 tsp vanilla
½ cup orange juice concentrate
Blend all ingredients in blender.
Submitted by Lindsay Anderson (from our original recipe swap group theme "Beverages.")
Golden Glow Punch
1 (3oz) pkg. orange flavored Jell-O
1 (6 oz. can frozen pineapple-orange juice concentrate
4 c. apple juice
1 (1 pt. 12 oz) bottle ginger ale, chilled
Dissolve gelatin in 1 c. boiling water. Stir in pineapple-orange juice concentrate. Add apple juice and 3 c. cold water. Carefully pour in chilled ginger ale. Makes about 24
(½ c.) servings.
Submitted by Mauria Leydsman (from our original recipe swap group theme "Beverages")
1 (6 oz. can frozen pineapple-orange juice concentrate
4 c. apple juice
1 (1 pt. 12 oz) bottle ginger ale, chilled
Dissolve gelatin in 1 c. boiling water. Stir in pineapple-orange juice concentrate. Add apple juice and 3 c. cold water. Carefully pour in chilled ginger ale. Makes about 24
(½ c.) servings.
Submitted by Mauria Leydsman (from our original recipe swap group theme "Beverages")
Feta, Herb & Sun-Dried Tomato-Stuffed Chicken
Yields 4 servings (one packet each).
Ingredients:
2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6 oz) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)
Directions:
Pre-heat oven to 425 degrees
Bring 2 cups water to a boil in a small saucepan; add tomatoes. Rem,ove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, feta cheese, 2 teaspoons chopped basil, oregano, garlic and 1/4 teaspoon pepper in a small bowl.
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon of pepper.
Fold 4 (16x12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons of butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon of grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon of chicken broth. Fold foil over chicken and tightly seal the edges. Place your packets on a baking sheet and back at 425 degrees for 20 minutes. Remove from oven and let stand for 5 minutes. Unfold carefully and slice each chicken breast in half. Garnish each serving with 1/2 teaspoon of sliced basil, if desired. Eat and enjoy!
Calories per serving (one packet): 311
Fat: 10.1 g
Iron: 1.6 mg
Sodium: 572 mg
Protein: 43 g
Fiber: 2.5 g
Ingredients:
2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6 oz) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)
Directions:
Pre-heat oven to 425 degrees
Bring 2 cups water to a boil in a small saucepan; add tomatoes. Rem,ove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, feta cheese, 2 teaspoons chopped basil, oregano, garlic and 1/4 teaspoon pepper in a small bowl.
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon of pepper.
Fold 4 (16x12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons of butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon of grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon of chicken broth. Fold foil over chicken and tightly seal the edges. Place your packets on a baking sheet and back at 425 degrees for 20 minutes. Remove from oven and let stand for 5 minutes. Unfold carefully and slice each chicken breast in half. Garnish each serving with 1/2 teaspoon of sliced basil, if desired. Eat and enjoy!
Calories per serving (one packet): 311
Fat: 10.1 g
Iron: 1.6 mg
Sodium: 572 mg
Protein: 43 g
Fiber: 2.5 g
Friday, April 3, 2009
Kung Pao Chicken
Hi everyone! Just wanted to introduce myself. My name is Genevieve. I am a friend of Krysta's. I worked with her at Deseret book and also participated in the original email swap. I am very excited to be back with the rest of the girls. I still cook many of the meals that were shared during that swap. These recipes are definitely to be trusted. Anyway, let's get cookin'!
Kung Pao Chicken
Ingredients
14 oz. boneless chicken breast
1/2 tsp. salt
2 Tbsp. white wine (or water)
4 Tbsp. corn starch
1 1/2 oz. cashews
3/4 c. cooking oil
2/3 small onion
1 small green bell pepper
1 small red bell pepper
1/2 Tbsp. red pepper flakes
2/3 piece ginger root
1/4 c. green onion
2 Tbsp. soy sauce
2 tsp. white wine (or water)
2 tsp. white wine or red wine vinegar
2 Tbsp. chicken stock
1 tsp potato starch
Directions
1. Soak the cashews in cooking oil for 20 minutes.
2. Cook the chicken and chop into cubes, set aside.
3. Chop onion and peppers in 1/2 inch cubes, set aside.
4. Chop green onion, set aside.
5. Grate ginger, set aside.
6. Season chicken by mixing it with salt, 2 Tbsp white wine, and 4 Tbsp. corn starch. Set aside.
7. In a separate bowl, mix soy sauce, 2 tsp white wine, vinegar, chicken stock, and 1 tsp corn starch. Set aside.
8. Deep fry cashews in oil until brown.
9. Remove cashews and place on a paper towel to drain excess oil.
10. Pour 2 Tbsp oil into frying pan and saute chicken until golden.
11. Add vegetables and cashews, and saute briefly. Typically kung pao is slightly crunchy.
12. Add soy sauce mixture and red pepper flakes. Cook through.
13. Serve!
Calories: 390 per serving
*Beware this is spicy! You could probably reduce the red pepper flakes and add brown sugar to the soy sauce mixture for a sweeter version of this. I hope you enjoy it!
Kung Pao Chicken
Ingredients
14 oz. boneless chicken breast
1/2 tsp. salt
2 Tbsp. white wine (or water)
4 Tbsp. corn starch
1 1/2 oz. cashews
3/4 c. cooking oil
2/3 small onion
1 small green bell pepper
1 small red bell pepper
1/2 Tbsp. red pepper flakes
2/3 piece ginger root
1/4 c. green onion
2 Tbsp. soy sauce
2 tsp. white wine (or water)
2 tsp. white wine or red wine vinegar
2 Tbsp. chicken stock
1 tsp potato starch
Directions
1. Soak the cashews in cooking oil for 20 minutes.
2. Cook the chicken and chop into cubes, set aside.
3. Chop onion and peppers in 1/2 inch cubes, set aside.
4. Chop green onion, set aside.
5. Grate ginger, set aside.
6. Season chicken by mixing it with salt, 2 Tbsp white wine, and 4 Tbsp. corn starch. Set aside.
7. In a separate bowl, mix soy sauce, 2 tsp white wine, vinegar, chicken stock, and 1 tsp corn starch. Set aside.
8. Deep fry cashews in oil until brown.
9. Remove cashews and place on a paper towel to drain excess oil.
10. Pour 2 Tbsp oil into frying pan and saute chicken until golden.
11. Add vegetables and cashews, and saute briefly. Typically kung pao is slightly crunchy.
12. Add soy sauce mixture and red pepper flakes. Cook through.
13. Serve!
Calories: 390 per serving
*Beware this is spicy! You could probably reduce the red pepper flakes and add brown sugar to the soy sauce mixture for a sweeter version of this. I hope you enjoy it!
Thursday, April 2, 2009
Wonton Salad
Mix Together and chill several hours-
1/4 c. sugar
1/4 c. white vinegar
1/4 c. oil
1 t. salt
1 T. Toasted sesame seeds
1/2 t. Accent (optional)
In the meantime, prepare salad using:
one head iceberg lettuce,
1/2 a bunch of green onions, chopped,
a small bunch of parsley, chopped
Add 3 chopped or shredded cooked chicken breasts. Cut 1/2 package wonton skins into strips and fry until golden. Just before serving, pour dressing over salad and sprinkle with wonton skins-toss and serve immediately.
Submitted by Janene Erickson (from our original recipe swap group theme "Green Recipes.")
1/4 c. sugar
1/4 c. white vinegar
1/4 c. oil
1 t. salt
1 T. Toasted sesame seeds
1/2 t. Accent (optional)
In the meantime, prepare salad using:
one head iceberg lettuce,
1/2 a bunch of green onions, chopped,
a small bunch of parsley, chopped
Add 3 chopped or shredded cooked chicken breasts. Cut 1/2 package wonton skins into strips and fry until golden. Just before serving, pour dressing over salad and sprinkle with wonton skins-toss and serve immediately.
Submitted by Janene Erickson (from our original recipe swap group theme "Green Recipes.")
Easy Mint Chocolate Chip Ice-Cream
2 c. 2% milk
2 c. heavy cream
1 c. sugar
1/2 t. salt
1 t. vanilla
1 t. peppermint extract
green food coloring
1 c. mini chocolate chips
In a large bowl stir together the milk, cream, sugar, salt and extracts until the sugar has dissolved. Color with green food coloring. Pour into ice cream freezer and freeze according to manufacturers directions. After about 15 minutes into the freezing, add the chocolate chips.
You are supposed to put this in a container and let it harden in the freezer for about 2 hours but we always end up eating it straight out of the ice-cream maker!
Submitted by Shauna Hunt (from our original recipe swap group theme "Green Recipes.")
2 c. heavy cream
1 c. sugar
1/2 t. salt
1 t. vanilla
1 t. peppermint extract
green food coloring
1 c. mini chocolate chips
In a large bowl stir together the milk, cream, sugar, salt and extracts until the sugar has dissolved. Color with green food coloring. Pour into ice cream freezer and freeze according to manufacturers directions. After about 15 minutes into the freezing, add the chocolate chips.
You are supposed to put this in a container and let it harden in the freezer for about 2 hours but we always end up eating it straight out of the ice-cream maker!
Submitted by Shauna Hunt (from our original recipe swap group theme "Green Recipes.")
Tomatillo Salad Dressing
1 c. sour cream
1 envelope ranch salad dressing/dip
½ envelope fiesta ranch salad dressing/dip
1 clove garlic minced
Juice from 2 limes
¼ c. fresh chopped cilantro
6 tomatillo’s husked and cut in half
Then blend all together, great to smoother over burrito’s etc.
Submitted by Emily Saye (from original recipe swap group theme "Green Recipes.")
1 envelope ranch salad dressing/dip
½ envelope fiesta ranch salad dressing/dip
1 clove garlic minced
Juice from 2 limes
¼ c. fresh chopped cilantro
6 tomatillo’s husked and cut in half
Then blend all together, great to smoother over burrito’s etc.
Submitted by Emily Saye (from original recipe swap group theme "Green Recipes.")
Chicken Wonton Salad
Salad Ingredients:
½ package of small wontons
3 cups chopped chicken
1 whole head romaine lettuce chopped
1/2 bag of sliced almonds
2 small cans mandarin oranges
Dressing Ingredients:
¼ c. water
¼ c. oil
¼ c. vinegar
¼ c. sugar
Directions:
Place almonds on cookie sheet lined with aluminum foil. Bake in over until browned (I usually cook them at 450 degrees for about 5 minutes). Mix almonds with all other salad ingredients, except for wontons. Fry wontons in frying pan with olive oil/vegetable oil until slightly brown and crisp. Let wontons cool. Mix salad dressing ingredients and pour into salad until desired moisture. Crunch cooled wontons into salad and mix again. Serve.
* It is important that the wontons go in last so that they will stay as crisp as possible.
**This makes probably enough for 4 people.
Submitted by Genevieve Garner (from our original recipe swap group theme "Green Recipes.")
½ package of small wontons
3 cups chopped chicken
1 whole head romaine lettuce chopped
1/2 bag of sliced almonds
2 small cans mandarin oranges
Dressing Ingredients:
¼ c. water
¼ c. oil
¼ c. vinegar
¼ c. sugar
Directions:
Place almonds on cookie sheet lined with aluminum foil. Bake in over until browned (I usually cook them at 450 degrees for about 5 minutes). Mix almonds with all other salad ingredients, except for wontons. Fry wontons in frying pan with olive oil/vegetable oil until slightly brown and crisp. Let wontons cool. Mix salad dressing ingredients and pour into salad until desired moisture. Crunch cooled wontons into salad and mix again. Serve.
* It is important that the wontons go in last so that they will stay as crisp as possible.
**This makes probably enough for 4 people.
Submitted by Genevieve Garner (from our original recipe swap group theme "Green Recipes.")
Spinach Turkey Wraps
¼ cup spreadable chive and onion cream cheese (or regular works fine)
2 flour tortillas
¼ tsp garlic powder
2 cups loosely packed fresh baby spinach
5 ounces thinly sliced deli turkey
½ to 1 cup shredded Monterey Jack cheese
¾ cup julienne sweet red pepper
¼ cup chopped green onions
2 tbsp prepared ranch salad dressing
Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with ¾ cup spinach, turkey, cheese, red pepper, and onions. Top with remaining spinach. Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate until serving.
Submitted by Lindsay Anderson (from our original recipe swap ggroup theme "Green Recipes.")
2 flour tortillas
¼ tsp garlic powder
2 cups loosely packed fresh baby spinach
5 ounces thinly sliced deli turkey
½ to 1 cup shredded Monterey Jack cheese
¾ cup julienne sweet red pepper
¼ cup chopped green onions
2 tbsp prepared ranch salad dressing
Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with ¾ cup spinach, turkey, cheese, red pepper, and onions. Top with remaining spinach. Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate until serving.
Submitted by Lindsay Anderson (from our original recipe swap ggroup theme "Green Recipes.")
Easy Key Lime Pie
1 can (14 oz) sweetened condensed milk
1/2 c. Key lime juice or regular lime juice
1 container (8 oz)whipped topping
1 package (6 oz) ready to use pie crust (graham cracker or chocolate)
grated lime peel, if desired
1- Beat milk and lime juice in a large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping.
2- Spoon lime mixture into pie crust. Cover and refrigerate about 1 hour or until set. Cover and refrigerate any remaining pie. Garnish with grated lime peel.
Submitted by Jenna Mullen (from our original recipe swap group theme "Green Recipes.")
1/2 c. Key lime juice or regular lime juice
1 container (8 oz)whipped topping
1 package (6 oz) ready to use pie crust (graham cracker or chocolate)
grated lime peel, if desired
1- Beat milk and lime juice in a large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping.
2- Spoon lime mixture into pie crust. Cover and refrigerate about 1 hour or until set. Cover and refrigerate any remaining pie. Garnish with grated lime peel.
Submitted by Jenna Mullen (from our original recipe swap group theme "Green Recipes.")
Spaghetti Pie
(6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Submitted by Rachel Bruno (from our original recipe swap group theme "Pasta Dishes.")
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Submitted by Rachel Bruno (from our original recipe swap group theme "Pasta Dishes.")
Chili and Noodles
* I know that this sounds odd, because I thought it did when my boyfriend introduced it to me, but really it is one of my favorites now.
Elbow Macaroni Noodles
2 Cans Chili
½ lb. Ground Beef (or desired amount)
1 small can Tomato Sauce
Brown ground beef and stir in other ingredients, cook until warm. Serve chili mixture on top of cooked macaroni noodles.
Submitted by Genevieve Garner (from our original recipe swap group theme "Pasta Dishes.")
Elbow Macaroni Noodles
2 Cans Chili
½ lb. Ground Beef (or desired amount)
1 small can Tomato Sauce
Brown ground beef and stir in other ingredients, cook until warm. Serve chili mixture on top of cooked macaroni noodles.
Submitted by Genevieve Garner (from our original recipe swap group theme "Pasta Dishes.")
Summer Pasta Salad
½ c. mayonnaise
¼ c. parmesan cheese
2 T. milk
1 ½ c. cubed ham
1 c. shell pasta
1 c. tomato, chopped
1 c. green pepper, chopped
¼ c. finely chopped onion
1 c. frozen peas
½ t. salt
pepper to taste
Cook pasta, drain over peas in a colander. In as small bowl combine mayo, parmesan and milk. Mix well. In a large bowl combine drained pasta and remaining ingredients. Fold in dressing mixture and chill several hours or overnight. 4 servings.
Submitted by Krysta Fecke (from our original recipe swap group theme "Pasta Dishes.")
¼ c. parmesan cheese
2 T. milk
1 ½ c. cubed ham
1 c. shell pasta
1 c. tomato, chopped
1 c. green pepper, chopped
¼ c. finely chopped onion
1 c. frozen peas
½ t. salt
pepper to taste
Cook pasta, drain over peas in a colander. In as small bowl combine mayo, parmesan and milk. Mix well. In a large bowl combine drained pasta and remaining ingredients. Fold in dressing mixture and chill several hours or overnight. 4 servings.
Submitted by Krysta Fecke (from our original recipe swap group theme "Pasta Dishes.")
Tomato-Basil Chicken
1 Tbsp vegetable oil
4 boneless, skinless chicken breast halves (about 1 lb)
1 can condensed tomato soup
½ cup milk
2 Tbsp grated Parmesan cheese
½ tsp dried basil leaves, crushed
¼ tsp garlic powder
4 cups hot cooked medium tube-shaped pasta
In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk, cheese, basil, and garlic powder. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with pasta.
Submitted by Lindsay Anderson (from our original recipe swap group theme "Pasta Dishes.")
4 boneless, skinless chicken breast halves (about 1 lb)
1 can condensed tomato soup
½ cup milk
2 Tbsp grated Parmesan cheese
½ tsp dried basil leaves, crushed
¼ tsp garlic powder
4 cups hot cooked medium tube-shaped pasta
In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk, cheese, basil, and garlic powder. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with pasta.
Submitted by Lindsay Anderson (from our original recipe swap group theme "Pasta Dishes.")
Rainbow Pasta Salad
1 bag of tricolor pasta
1 Bottle Regular Italian or fat free Italian Dressing
1 Pint Cherry tomatoes
1 can olives sliced
Cucumber
Cauliflower
Any other vegetable you would like to put in
Cook pasta according to directions. Drain and set aside. Cut up vegetables and add to pasta. Pour salad dressing to taste over the pasta and veggies, stir well. Put in refrigerator until ready to serve. (I would suggest over night it makes it taste even better!) This is one of my favorites because it is super easy and really adaptable to your own tastes!! It is fantastic for family reunions, parties, etc!!! My husband takes it on his overnight 4 wheeler trips with his friends and it travels great!!!
Submitted by Janene Erickson (from our original recipe swap group theme "Pasta Dishes.")
1 Bottle Regular Italian or fat free Italian Dressing
1 Pint Cherry tomatoes
1 can olives sliced
Cucumber
Cauliflower
Any other vegetable you would like to put in
Cook pasta according to directions. Drain and set aside. Cut up vegetables and add to pasta. Pour salad dressing to taste over the pasta and veggies, stir well. Put in refrigerator until ready to serve. (I would suggest over night it makes it taste even better!) This is one of my favorites because it is super easy and really adaptable to your own tastes!! It is fantastic for family reunions, parties, etc!!! My husband takes it on his overnight 4 wheeler trips with his friends and it travels great!!!
Submitted by Janene Erickson (from our original recipe swap group theme "Pasta Dishes.")
Pasta with Carbonara Sauce *EASY*
1 egg
1 T. whipping cream, or milk
1 T. butter
4 slices of bacon, cut into 1” pieces
¼ c. grated parmesan cheese
1 T. snipped parsley
Let egg, cream/milk, butter stand at room temperature for 1 hour. Cook bacon till crisp, drain bacon on paper towels. Meanwhile, cook pasta, drain. Return pasta to saucepan and place over low heat. Toss butter with pasta, beat together egg and milk, just till combined. Pour egg mixture over pasta; toss till well coated. Add bacon, cheese and parsley; toss to mix. Season with coarsely ground pepper. Serve immediately.
Submitted by Emily Saye (from our original recipe swap group theme "Pasta Dishes.")
1 T. whipping cream, or milk
1 T. butter
4 slices of bacon, cut into 1” pieces
¼ c. grated parmesan cheese
1 T. snipped parsley
Let egg, cream/milk, butter stand at room temperature for 1 hour. Cook bacon till crisp, drain bacon on paper towels. Meanwhile, cook pasta, drain. Return pasta to saucepan and place over low heat. Toss butter with pasta, beat together egg and milk, just till combined. Pour egg mixture over pasta; toss till well coated. Add bacon, cheese and parsley; toss to mix. Season with coarsely ground pepper. Serve immediately.
Submitted by Emily Saye (from our original recipe swap group theme "Pasta Dishes.")
Foil-Pack Taco Chicken Dinner
4 small boneless skinless chicken breast halves
(1 lb.) 4 tsp. Taco Seasoning
Mix 2 cups thinly sliced peeled potatoes
1 cup Mexican Style Shredded Cheese
1/2 cup Salsa
1/4 cup Sour Cream
PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.
Submitted by Janene Erickson (from our original recipe swap group theme "tin foil dinners."
(1 lb.) 4 tsp. Taco Seasoning
Mix 2 cups thinly sliced peeled potatoes
1 cup Mexican Style Shredded Cheese
1/2 cup Salsa
1/4 cup Sour Cream
PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.
Submitted by Janene Erickson (from our original recipe swap group theme "tin foil dinners."
Grilled Sausage with Potatoes and Green Beans
3/4 pound fresh green beans, trimmed and halved
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water
Preheat an outdoor grill for high heat.
On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.
Submitted by Krysta Fecke (from our original recipe swap group theme of "tin foil dinners.")
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water
Preheat an outdoor grill for high heat.
On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.
Submitted by Krysta Fecke (from our original recipe swap group theme of "tin foil dinners.")
Foil Packet Southwestern Chicken Dinner
2 cups instant brown rice, uncooked
1-3/4 cups warm water
4 small boneless skinless chicken breast halves
(1 lb.) 1/4 cup KRAFT Light Ranch Reduced Fat Dressing
1-1/2 tsp. chili powder
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped
PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.
Submitted by Emily Saye (from our original recipe swap group theme "tin foil dinners.")
1-3/4 cups warm water
4 small boneless skinless chicken breast halves
(1 lb.) 1/4 cup KRAFT Light Ranch Reduced Fat Dressing
1-1/2 tsp. chili powder
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped
PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.
Submitted by Emily Saye (from our original recipe swap group theme "tin foil dinners.")
Wednesday, April 1, 2009
Welcome
Welcome to our recipe swap blog, the Spattered Page. Like the gems often earmarked in a favorite, food-spattered cookbook, or the well-worn recipe cards passed down from mothers and grandmothers, we wanted a place to post and share the tried and true recipes that we find and love.
Anyone can join this blog as a contributor, just let me know that you want to join so that I can send you an invitation. I am thinking if enough people join, we can do like we did with the email swap from a few years back, and have a theme every month, although anyone is always welcome to post recipes at any time. And in case you missed out on our previous swap group, I am eventually going to post all the recipes from our former email swap group.
So, let me know if you are interested in joining, and I will (hopefully) start posting the old recipes during the next week or so, before we offically start any new swapping.
Anyone can join this blog as a contributor, just let me know that you want to join so that I can send you an invitation. I am thinking if enough people join, we can do like we did with the email swap from a few years back, and have a theme every month, although anyone is always welcome to post recipes at any time. And in case you missed out on our previous swap group, I am eventually going to post all the recipes from our former email swap group.
So, let me know if you are interested in joining, and I will (hopefully) start posting the old recipes during the next week or so, before we offically start any new swapping.
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