Tuna Supper Casserole

Tuna Supper Casserole 1 (10 oz.) package frozen spinach 1 can tuna, drained 1 small can sliced mushrooms 2 tablespoons lemon juice 3 tablespoons butter 1 tablespoon minced onion 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg, slightly beaten Cook spinach according to directions on package. Drain well. Drain mushrooms, saving liquid. Add lemon juice and water to mushroom juice to make 1 cup liquid. In a saucepan, melt 2 tablespoons butter, and blend in onion, flour, salt, pepper, and mushroom liquid. Cook, stirring, until smooth and thick. Beat sauce into egg, then add mushrooms. Arrange spinach in a casserole dish, then top with tuna. Pour sauce on top. Dot with 1 tablespoon butter and bake at 350 degrees for 30 minute...

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Posted in: Tuna

PINEAPPLE UPSIDE−DOWN CAKE

PINEAPPLE UPSIDE−DOWN CAKE 1 (14 oz.) can unsweetened crushed pineapple in juice, undrained 1/4 C. pecan pieces (optional) 2 T. lemon juice 1 3/4 tsp. Equal Measure or 6 pkg. sweetener or 1/4 C. Spoonful 1 tsp. cornstarch 4 T. margarine (at room temperature) 3 1/2 tsp. Equal Measure or 12 pkg. sweetener or 1/2 C. Spoonful 1 egg 1 C. cake flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground ginger 1/3 C. buttermilk Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8−inch square or 9−inch round cake pan; spread mixture evenly in pan. Beat margarine and Equal in medium bowl until fluffy; beat in egg. Combine flour, baking...

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Posted in: Cookies

Vegetable RollsBaked Crab Spring Rolls

Vegetable RollsBaked Crab Spring Rolls 1 Tbs vegetable oil or olive oil 1/2 red bell pepper, chopped fine 2 celery stalks from the heart, chopped fine 6 water chestnuts, chopped fine 1/2 small onion, chopped fine 1/4 cup fresh bean sprouts, chopped 2 cans lump crab meat - (6 oz ea), drained, flaked 2 Tbs dark soy, such as Tamari 1/2 tsp dried thyme leaves 4 sheets frozen phyllo dough - (13" by 17"), defrosted 3 Tbs melted butter Preheat oven to 400 degrees. Add oil to a preheated skillet over medium to medium-high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo...

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Posted in: crab,Vegetables

Shrimp Toast

Shrimp Toast 12 fresh uncooked large shrimp 1 egg 2 1/2 tablespoons cornstarch 1/4 teaspoon salt Pinch pepper 3 slices sandwich bread 1 hard−cooked egg yolk 1 slice cooked ham (about 1 ounce) 1 green onion 2 cups vegetable oil 1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten. 2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated. 3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp. 4....

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Posted in: chinese,Shrimp

Taco Quiche

Taco Quiche 8 flour tortillas 2 cups cheddar cheese, grated 1 pound hamburger 2 1/2 cups milk 1 cup sour cream 8 eggs 1 cup onion, chopped 1 clove garlic, minced 1 package taco seasoning 1 small head lettuce, shredded 1 can sliced olives (optional) 2 medium tomatoes (optional) Preheat oven to 350 degrees. Line a 13x9x2-inch baking dish with the tortillas. In a skillet, cook hamburger, onion, and garlic with taco seasoning. Simmer for about 10 minutes. Spread beef mixture over tortillas. Sprinkle cheese on top. Beat eggs and milk together and pour over the top. Bake for 45 minutes. Let stand for 5 minutes before serving. Serve with sour cream, tomatoes, lettuce, and olive...

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Grillmaster-Beyond The Basics Direct And Indirect Methods Of Grilling

Beyond The Basics Direct  And Indirect Methods Of Grilling When grilling you can use two different methods to cook, they are direct and indirect heat. For direct heat cooking, food is placed on the cooking rack directly over the hot coals or fire. The indirect method is used for more delicate foods and for larger cuts of meat that need longer cooking times, such as when you're barbecuing a thick roast. The grill will always be kept covered when cooking with indirect heat. Direct heat cooking is uncomplicated. Learning the temperature of the coals is the only real skill. If you are using a gas grill, you just need to set the heat settings at the proper level. The coals are ready when 3/4 of them are gray and coated with ash. You can...

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Posted in: Grilling,Grillmaster

COLORFUL CHICKEN STEW

COLORFUL CHICKEN STEW 1 lb. boneless skinless chicken breasts, cubed 1 (14 1/2 oz.) can Italian diced tomatoes, undrained 2 medium potatoes, peeled and cut into 1/2−inch cubes 5 medium carrots, chopped 3 celery ribs, chopped 1 large onion, chopped 1 medium green bell pepper, chopped 2 (4 oz.) cans mushroom stems and pieces, drained 2 low−sodium chicken bouillon cubes Artificial Sweetener equal to 2 tsp. sugar 1 tsp. chili powder 1/4 tsp. pepper 1 T. cornstarch 2 C. cold water In a 5−quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Serves 10. Nutritional Analysis: One 1−cup serving...

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Posted in: Chicken

Baked Macaroni, Cheese & Spinach

Baked Macaroni, Cheese & Spinach 1 pound elbow macaroni 15 oz. low fat ricotta cheese 1 3/4 cups skim milk 1/2 cup egg substitute 2 teaspoons brown mustard 1 −2 teaspoons Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 cups shredded low fat cheddar cheese 2 cups torn fresh spinach leaves 1/4 cup grated Parmesan cheese 1/4 cup fine bread crumbs 1 teaspoon paprika Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions. Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper. Process until smooth. Drain macaroni, return to pot and add shredded cheddar and spinach. Stir until cheese...

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Posted in: Low Fat,Spinach

APPLE PIE

APPLE PIE 2 lb. McIntosh apples, peeled, cored and thinly sliced (7 cups) 2 T. lemon juice 2 T. granulated sugar 1 T. Butter Buds Sprinkles 4 packets Sweet 'N Low 1 T. all−purpose flour 1 1/2 tsp. ground cinnamon 1/8 tsp. ground allspice 4 sheets phyllo dough, thawed Nonfat frozen vanilla yogurt (optional) Preheat the oven to 375ºF. Spray a 9−inch pie pan with nonstick cooking spray. In a large bowl, toss the apples with the lemon juice. In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat. Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process...

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Posted in: Fruit

Easy Vegetable Beef Soup

Easy Vegetable Beef Soup 1 large beef soup bone 2 lbs boneless beef stew meat 2 1-lb bags frozen soup vegetables 1 1-lb bag frozen gumbo vegetables 1 qt crushed or diced tomatoes 1 large + 1 small cans tomato paste 1 1-lb bag of cut okra (optional) 3 cans chicken broth salt and ground black pepper to taste 2 medium onions, coarsely chopped 3 stalks celery, sliced 2 medium or 1 very large green pepper 4-5 bay leaves 4-5 finely garlic cloves, finely chopped 1 pod red or jalapeno pepper Put soup bone and last 6 ingredients in a large stock pot with about 6 quarts of water. Bring to boil and cook until meat falls off bone. Cool. Remove meat and chop into small bite size pieces. Discard bones and fatty pieces of meat. Add 3 quarts hot water...

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Posted in: Soup,Vegetables

Cashew Chicken

Cashew Chicken 3 Chicken breasts, boned and skinned 1/2 lb. Chinese pea pods 1/2 lb. Mushrooms 4 Green onions 2 cups Bamboo shoots, drained 1 cup Chicken broth 1/4 cup Soy sauce 2 tb Corn starch 1/2 ts Sugar 1/2 ts Salt 4 tb Salad oil 1 pack Cashew nuts (about 4−oz) Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often...

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Posted in: Chicken,chinese

Thin Crust Dough

1 envelope dry yeast Thin Crust Dough 1/4 teaspoon sugar 3/4 cup lukewarm water (105 F) Stir yeast and sugar into water, let sit for 8 minutes or so. In a bowl (or food processor) mix 1 3/4 cups unbleached all−purpose flour or bread flour 1/2 teaspoon salt Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds. By hand, mix with a sturdy spoon until ready to knead. On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible). Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and...

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Posted in: Pizza

Grillmaster - Tips For Cooking The Food

Tips For Cooking The Food Whether you are using a charcoal grill or a gas grill, there are certain tips you need to know that will make you a better grill master. Below we have provided you with these tips. Follow them and you will be forever known by your family and friends as the"grillmaster" The addition of wood chips and chunks to your coals can add awesome flavor to your food. You should soak mesquite, alder, hickory and pecan chips for one hour before scattering over the hot coals. Soak wood skewers in water for an hour before use. They are best used for foods that can be cooked quickly, like vegetables and fruits. Use flat metal skewers when cooking meat kabobs. Round skewers will let the food turn and will not provide even cooking. You...

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Posted in: Grilling,Grillmaster,Tips

Baked Walleye with Carrots

1 1/2 pounds walleye fillets, skin removed Baked Walleye with Carrots 2 cups grated carrots 3 tablespoons margarine or butter, melted 2 tablespoons lemon juice 1/4 teaspoon ground thyme Salt to taste 3 tablespoons margarine or butter 3 1/2 tablespoons flour Salt and pepper to taste 1/3 cup milk Heat oven to 450F. Spray a 13 x 9−inch baking dish with nonstick vegetable cooking spray. Arrange fillets, slightly overlapping, in prepared dish. Set aside. In medium bowl, combine carrots, melted margarine, juice, thyme and salt. Spread mixture evenly over fillets. Cover with foil. Bake for 25 to 30 minutes, or until fish is firm and opaque and just begins to flake. Drain liquid from fish into a 2−cup measure. Cover fish with foil to keep warm....

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Posted in: Fish

Baked Mahi−Mahi with Dill Sauce

Baked Mahi−Mahi with Dill Sauce 1/4 cup sour cream 1/4 cup plain yogurt 1 tablespoon mayonnaise or salad dressing 1 tablespoon minced fresh dill or 1 teaspoon dried dill 1/2 teaspoon Dijon mustard 1/8 teaspoon bottled hot pepper sauce Salt & pepper to taste 2 Mahi−Mahi Steaks 1 tablespoon vegetable oil 1 tablespoon lemon juice Salt White pepper Combine our sour cream, yogurt, mayonnaise, mustard, and hot sauce. Stir in dill; add salt and pepper to taste. Blend well. Allow to stand at least 1/2 hour to blend flavors. Serve at room temperature. May be refrigerated up to 24 hours. Pat fish dry with paper towels. Combine oil and lemon juice; brush on both sides of fish. Season lightly with salt and white pepper. Place an inch apart in...

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Posted in: Fish,Sauce

Sesame-Cheese Dip Mix

Sesame-Cheese Dip Mix 1 tb grated parmesan cheese 1/2 ts salt 1 dash pepper 2 ts toasted sesame seeds 1/2 ts celery seed 1/8 ts garlic powder Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sesame Cheese Dip Mix. Store in a cool, dry place and use within 4 months. Makes 1 package (about 2 T) of mix. This recipe can be increased to make more packages. Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package of mix. Chillat least 1 hour before serving. Makes about 1 cup of di...

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Posted in: Dip Recipes

CHICKEN CASSEROLE

CHICKEN CASSEROLE 1 (2-2 1/2 lbs.) chicken, boiled and off bone 1 can cream of mushroom soup1 can cream of1 can cream of mushroom soup1 can cream of chicken soup1 (8 oz.) sour cream1 (8 oz.) Cheez Whiz1 stick butter or margarine1 1/2 sleeves of Ritz crackers or saltinesPoppy seedsPut bite size pieces of 1 (8 oz.) sour cream1 (8 oz.) Cheez Whiz1 stick butter or margarine1 1/2 sleeves of Ritz crackers or saltinesPoppy seedsPut bite size pieces of1 (8 oz.) sour cream1 (8 oz.) Cheez Whiz1 stick butter or margarine1 1/2 sleeves of Ritz crackers or saltinesPoppy seedsPut bite size pieces of chicken in bottom of 9 x 13 inch pan. Mix the soups (undiluted),the sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix ontop of...

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Posted in: Chicken

Grillmaster - Building The Fire

Building The Fire Before you can become a grill master you will need to know how to properly build a fire. The fire is the beginning of the grilling process. Without a proper fire, you can not expect to be a real grill master. Even if you use a gas grill it is an important skill that will make you a better griller. Building your charcoal fire is more than just opening up the bag, dumping in the charcoal, dousing them with lighter fluid and throwing on a match, although that is how many people do it. Then after 15-20 minutes they shake the grill to settle the coals and go to grilling. Do it this way and you will probably end up with burned burgers or raw chicken, but sometimes you might get lucky and your food will turn out okay. Wouldn't...

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Posted in: Fire,Grillmaster

Bath Cookies

Bath Cookies 2 cups finely ground sea salt1/2 cup baking soda1/2 cup cornstarch2 tbs. light oil1 tsp. vitamin E oil2 eggs5-6 drops essential oilPreheat oven to 350 F. Mix together all the ingredients. Take a teaspoonof the dough and roll it gently into a ball about 1" in diameter. Continuedoing this with all the dough and place the balls on an ungreased cookiesheet. (You can decorate the cookies with clove buds, anise seeds, or driedciturs peel if you wish.) Bake the cookies for 10 minutes, until they arelightly browned. Do not overbake. Allow the cookies to cool completely.To use, drop 1 or 2 cookies into a warm bath and allow to dissolve. Do noteat! Yield: 24 cookies, enough for 12+ bath...

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Posted in: Cookies

Basil and Lime Bath Salts

Basil and Lime Bath Salts You will need:5 cups of Sea Salt (or Epsom salt, or a combination of both)1 Tsp. of Baking Powder2 Tsp. of Almond Oil5 drops Lime Scented Oil4 drops Basil Oil1 drop green coloring1 drop yellow coloringAll you have to do is mix the salt and the baking powder in a bowl. In aanother smaller bowl mix together all liquids and add to salts, stirringwell. You should let them sit so they can soak up the scent and the coloringallof the way through. After they have sat for about two hours take them andplacethem in jars with cork stoppers. To create a good seal dip the cork in meltedwax (greento match salts) and put cork into bottl...

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Posted in: Basil and Lime

Grillmaster - The Basics Of Grilling

The Basics Of Grilling   Grilling is just like any other kind of cooking, it is a learned art. Keep this in mind as you are learning. You are sure to have some failures. The major difference between grilling and cooking on the stove or in the oven is that grilling is a combination of the two. You have direct heat from the gas burners or the charcoal and you have indirect heat that fills the grill when the lid is put down. Grills alsohave higher heat and less control over that heat. With your oven youcan set the temperature precisely, but with a grill you either turn on orlight the fire and the heat will just keep rising. The average gas grill can reach temperatures of 500 degrees in a just a few minutes. This is...

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Posted in: Grilling,Grillmaster

Anne's Vegetable Dip

Anne's Vegetable Dip Yield: 2 cups 1 c homemade mayonnaise 1 c sour cream 1 lg garlic clove - peeled and -finely chopped 1 tb finely chopped green onion 1 tb dijon mustard 1 chopped fresh parsley In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill until serving time. The flavor improves if this is made ahead of time and gets to sit for awhile. To serve, garnish with chopped parsle...

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Posted in: Vegetables

Amaretto Fruit Dip

16 oz Cool Whip -- thawed in : refrigerat 3 3/8 oz Lemon Jello Instant : Pudding/Pie Filling 8 oz sour cream 1/4 c amaretto Gently whisk together sour cream and amaretto in a medium sized bowl. Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip. Cover and refrigerate several hours or overnight to combine flavors. Serve with sliced fresh frui...

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Posted in: Fruit

Ranch Dip For Vegetables

--------------------------------INGREDIENTS--------------------------------- 1 (24 oz.) carton 1% cottage -cheese 8 tb lite sour cream 1 (1 oz.) pkg. dry ranch -dressing mix ------------------------RAW VEGETABLES: CELERY STIC------------------------ 1 green pepper, etc. for -dipping --------------------------------PREPARATION--------------------------------- Use food processor and cream entire carton of cottage cheese until it becomes very smooth and creamy. Blend and cream for about 5 minutes or longer. Add lite sour cream. Blend until well mixed. Add dry ranch dressing mix and blend. Serve as a dip for raw vegetables or use on baked potato. Also good with pretzel...

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Posted in: Dip Recipes,Vegetables

ORANGE FROTH SAUCE

Take juice of 2 oranges, 2 eggs, sugar to taste, 1 teaspoonful of white flour (not corn flour), add to the orange juice enough water to make 1/2 pint of liquid; mix this well with the sugar, the eggs previously beaten, and the flour smoothed with a very little water; put the mixture over the fire in an enameled saucepan, and whisk it well until quite frothy; do not allow the sauce to boil, as it would then be spoiled. Serve immediately...

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Posted in: ORANGE

TERIYAKI CHICKEN

1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin 2 tsp. grated fresh ginger 1 clove garlic, chopped fine 1 medium onion, chopped 1/3 c. soy sauce 1/4 c. sugar 1/4 c. sake --QUICK TERIYAKI MARINADE-- 1 c. soy sauce 1 1/2 - 1 1/4 c. brown sugar 1 tsp. oyster sauce 1 tsp. mirin (sweet rice wine) 1 clove chopped garlic Grated fresh ginger Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is cooked over charcoal. Baste ofte...

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Posted in: Chicken

TARRAGON CHICKEN

2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness All purpose flour 4 tbsp. butter, divided 1/2 lb. sliced mushrooms 2 tbsp. all purpose flour 1 c. chicken broth 1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon 1/2 c. half and half Salt and freshly ground black pepper to taste 2-4 Servings. Dredge chicken breasts in flour and brown in 2 tablespoons butter. Remove chicken to warm platter. Add remaining 2 tablespoons butter and saute mushrooms. Sprinkle mushrooms with 2 tablespoons flour, blend well. Gradually add chicken broth, then tarragon, cook until thickened. Slowly add half and half, and season with salt and pepper. Return chicken to pan and heat through. Sauce should be only slightly thic...

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Posted in: Chicken

ORIENTAL CHICKEN WINGS

6 chicken wings 1 sm. clove garlic 1 scallion 1/4 c. soy sauce 2 tbsp. honey 2 tsp. rice-wine vinegar 1/2 tsp.g rated ginger 1/2 tsp. oriental sesame oil Pinch of cayenne 1 tsp. sesame seeds 1 tbsp. chopped fresh coriander or parsley Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over...

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Posted in: Chicken

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce1/3 c. sugar4 tsp. vegetable oil1 1/2 tsp. ground ginger1 tsp. five spice powder2 bunches green onion16 chicken tenders (approx. 2 lbs.)Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugardissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Coverchicken and refrigerate overnight. Preheat oven to 350 degrees.Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brownand tender, while basting occasionally with marinade.Another variation of the same recipe:4 halves, skinned & boned chicken breasts2 c. half & half1 1/2 c. mayonnaise3 tbsp. mango chutney2 tbsp. dry sherry1 tbsp. sherry vinegar2 tbsp. plus 1 tsp. curry powder1 tsp. turmeric2...

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Posted in: Chicken