August 31, 2010

Salsa chicken and rice

1 can (10 oz) Old El Paso® enchilada sauce
1 cup uncooked converted white rice
1 cup Old El Paso® Thick 'n Chunky salsa
2 cans (10 3/4 oz each) condensed cream of celery soup
1 can (15 oz) black beans, drained, rinsed
5 bone-in chicken breast halves with skin

Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.

www.bettycrocker.com

August 25, 2010

Paula Deen's skillet apple pie

Ingredients:
Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoons ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners’ sugar, for garnish, optional

Directions
Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.

Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners’ sugar, if desired.

Servings:
Prep Time:
Cook Time: 10 min
Difficulty: Easy

Show: Paula's Party
www.pauladeen.com

Turkey Tetrazzini

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Preparation
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.



Southern Living, NOVEMBER 2003

August 23, 2010

Buttermilk blueberry pancakes

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional
Directions
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes

www.tasteofhome.com

Buttermilk blueberry pancakes

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Butter, optional
Syrup, optional
Directions
In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. Combine the buttermilk, eggs and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup if desired. Yield: 12 pancakes

www.tasteofhome.com

August 22, 2010

Whipped cream

•1 cup heavy cream
•1/4 cup sugar
•1 teaspoon vanilla
Preparation:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.

August 20, 2010

Greek Macaroni - PASTITSIO ATHENS

1 pound of lean ground lamb
1 pound of lean ground beef
2 onions, finely minced
4 cloves garlic, through press
4 tablespoons of melted butter
3 tablespoons of extra virgin olive oil
1 1/2 teaspoon of salt
3/4 teaspoon of ground black pepper
1/2 cup of wine, dry (optional)
One 8 ounce can of tomato sauce
1 can of tomato paste
1 1/2 cup of water
1 tablespoon of crushed Greek oregano
1 1/2 pound of Greek long macaroni or ziti
3 cups of grated Kefalotiri cheese
8 ounces of feta cheese, crumbled
12 eggs, beaten until fluffy
1 quart of milk
Chopped parsley


Sauté meats and onion in 1 tablespoon butter and 1 tablespoon olive oil. Add salt, pepper, garlic, oregano, tomato sauce and paste, wine, water; simmer 45 minutes until thickened. Cook macaroni in salted water until al dente; drain, rinse with cold water, drain, add rest of melted butter and olive oil. Mix. When sauce is done, place half macaroni in non-stick sprayed 14x11 inch baking dish. Sprinkle 1/3 cheese, cover with meat mixture, spread evenly. Sprinkle 1/3 more cheeses and add rest of macaroni. Beat eggs well and add milk. Carefully pour over macaroni; stick knife down several places to allow egg mixture to blend (do NOT stir). Top with remaining cheeses, dust with chopped parsley. Bake at 350ºF. for 35-40 minutes until top is a golden brown and firm when tested with knife. Let stand 20 minutes. Cut into squares. Serves 12 or more.

August 19, 2010

Fried apple pies

December, 1985

By: Rock Ridge Baptist Church as prepared for the Blue Ridge Folklife Festival at Ferrum College the last Saturday in October each year. They hand out a printed sheet with this recipe on it with the purchase of delicious fried pies.

Pie Crust:

4 cups flour (plain)
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 1/2 cups shortening

Sift flour, baking powder and salt into bowl. Take out 2/3 of this mixture and mix it with 1/2 cup of milk to form a paste. Add the shortening to remaining flour (3 1/3 cups) and blend until pieces are the size of small peas.

Add flour paste and shortening flour mixture. Mix well until dough comes together and can be shaped into a ball. Roll out crusts 1/8 inch thick. Makes 5 pies. Use more liquid if you desire softer dough.

Pie Filling:

6 cups dried apples
1 teaspoon salt
3 teaspoons allspice
3 1/2 cups sugar

Mix all ingredients together in large sauce pan or kettle. Cook over low heat, stirring constantly, until thick. Cool overnight before making pies.

August 12, 2010

Vanilla ice cream

5 cups of whole milk
1 can Easgle brand sweetened condensed milk
1 small can evaporated milk
1 pint whipping cream
1 cup sugar
2 to 3 tablespoons vanilla

Mix and freeze

Alternate
Add 1/2 pureed apple pie before freezing
Once frozen mix in the other half of pie cut in small pieces
Serve with caramel sauce

By: Angela Thomas

August 9, 2010

Chocolate eclair cake

2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Directions
In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.

August 2, 2010

Grilled ham & cheese loaf

1 loaf Italian bread (10 to 12 inches)
3 tablespoons butter or margarine, softened
1 tablespoon spicy brown or country-style Dijon mustard
6 slices (1 oz each) Swiss cheese
3/4 lb thinly sliced fully cooked ham

1. Heat gas or charcoal grill. Spray 25x18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
2. Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
3. Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.
High Altitude (3500-6500 ft): Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place packet on unheated side. For one-burner gas grill, cook over very low heat. For charcoal grill, move medium coals to edge; place packet in center of grill. Cover grill; cook 20 to 30 minutes, rotating and turning packet over every 5 minutes.



To bake foil-wrapped loaf, bake at 350°F 40 to 45 minutes or until cheese is melted.
Add a little horseradish to the mustard for more of a flavor kick.


www.bettycrocker.com

August 1, 2010

Strawberry layer salad

Salad
7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1 cup crumbled Gorgonzola cheese (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)
Dressing
1/3 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped


1.In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
2.In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

www.bettycrocker.com