What's cooking Suzanne?
Spring is here! Time to pull out the light recipes and planning those warm weather treats. I'm sure you have your favorites. Pies, cobblers, sundaes, salads and creamy casseroles make Spring even more enjoyable. Be sure to share your recipes with us. We love to hear from you. Here are some suggestions from us.
Honey Mustard Sauce
1/2 c. plain nonfat yogurt
1/4 c. coarse-grained mustard
1/4 c. honey
2 T. horseradish
Stir together all ingredients. Serve immediately or cover and chill up to 3 days.
3 chicken breasts, cooked and chopped
1 can cream of chicken soup
1/2 c. cheese, grated
1 soup can milk
1 can (8) crescent dinner rolls
Mix and heat the soup, cheese and milk. Add small amount of mixture to chicken (enough to coat). Separate crescent rolls. Put equal amounts of mixture on rolls and roll up starting with the wide end. Put half of remaining soup mixture in bottom of a casserole dish. Place rolls in dish and pour remaining soup mixture over them. Bake uncovered for 3 minutes at 350.
Mandarin Orange and Pineapple Salad
11 oz. can mandarin oranges, drained
20 oz. can pineapple tidbits, drained
2 c. cottage cheese
8 oz. cool whip thawed
6 oz. package orange gelatin
1/4 c. chopped pecans
1/4 c. coconut
Combine first five ingredients. Sprinkle gelatin over mixture and stir well. Spoon mixture into glass bowl. Combine pecans and coconut, sprinkle over salad. Chill 6 hours or overnight.
3 c. sour cream
1/4 c. lemon juice
4 t. Worcestershire
2 t. celery salt
2 t. paprika
1/2 t. garlic salt
1 T. salt
1 t. pepper
12 chicken breasts
1 1/2 c. Ritz Crackers
1 1/2 c. soda crackers
1 c. margarine
Combine first eight ingredients. Roll chicken in coating and let stand in refrigerator overnight. Remove chicken from sauce and roll in crumbs. Arrange in shallow pan. Melt margarine and spoon half of it over chicken. Bake at 300 for 1 hour. Spoon the rest of the margarine over it and bake 45 minutes.
1 small box orange Jell-O
1-8oz. can crushed pineapple
3/4 c. sugar or 10 Equal
Heat on stove until dissolved (do not boil). Set aside to cool.
8 oz. cream cheese
1 jar apricot baby food
1/2 c. chopped pecans
Mix cream cheese, apricots and pecans with Jell-O mixture. Chill.
1 pkg. frozen spinach, thawed and well drained
1 small can water chestnuts, drained and chopped
1 c. sour cream
1 c. mayonnaise
1 pkg. dry vegetable soup mix
Combine all and chill overnight. Serve with crackers or raw vegetables.
Fresh Apple Pie
2 c. grated apples
1 unbaked pie shell
1 stick margarine, melted
3/4 c. sugar
3 T. flour
Mix together apples and allspice and place in unbaked pie shell. Combine sugar and flour. Stir in egg and margarine. Pour over apples and bake at 300 degrees for approximately 1 hour.
1 c. shortening
1 c. all purpose flour
1 t. vanilla
1 tick oleo
1 t. salt
1 t. lemon flavoring
3 c. sugar
1/2 t. baking powder
1 c. milk
Cream shortening, oleo and sugar. Add eggs one at a time. Beat after each egg. Sift all dry ingredients. Add to mixture alternately with milk. Add flavorings. Bake in a tube pan at 350 for 1 hour 20 minutes. Mix together 3/4 c. confectioners sugar and the juice from one lemon. Pour on ask while it is still in the pan.
1 round steak (approximately 1 1/2 pounds), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 ounce) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes.