| Monte Cristo Ham and cheese sandwich made on french toast Heat a skillet, electric fry pan, or griddle to medium 1 � C. whole milk 3 large eggs dash salt mix the above in a flat bowl or glass cake dish soak 8 slices white bread for 1 minute in the above mixture. Alternate the bread so it is evenly soaked cook in a buttered skillet so that side is done. Make a ham and cheese sandwich. Flip; butter pan, and cook other side until brown. Serve with syrupor strawberry jam and powdered sugar Tropical Smoothie Ingredients: 1 � C. strawberries, stemmed � C. fresh frozen or canned pineapple chunks 8 oz. Container low fat pina colada yogurt 1/4 C. orange juice 1 � C. ice cubes Directions: In blender combine all ingredients, except ice cubes. Blend until smooth. Gradually add ice cubes. Blend until smooth Cantaloupe Smoothie Ingredients: 1 ripe banana � ripe cantelope or honeydew melon � C. nonfat or low fat yogurt 2 T. Skim milk 1 � T. Orange juice � concentrate 2 tsp. Honey 5-6 ice cubes Directions: Place unpeeled banana in the freezer overnight or for up to 3 months. Remobe banana from the freezer and let it sit for 2 minutes, or until the skin begins to soften. With a paring knife, remove the skin. (don�t worry if a little fiber remains.) cut the banana into chunks and put in a blender or food processor. Seed the cantelope quarter and cut the flesh from the rind. Cut the flesh into chunks and add to the blender. Add the remaining ingredients and blend until smooth. Mango Smoothie Ingredients: 1 can mangoes in syrup frozen � can frozen peaches � C. orange juice 1 vanilla or peach yogurt Directions: Place everything in blender, and blend until smooth Breakfast Smoothies Ingredients: � C. orange juice 1 banana 6 � 7 frozen strawberries 4 � 5 slices frozen peaches 5 � 6 frozen blueberries 6 � 7 ice cubes and ice water to thin if desired fresh mint (optional) dash of nutmeg (optional) 1 tsp. Honey (optional) Directions: place all ingredients except ice in blender. Puree until smooth Add ice, and puree again Pour into a glass and sprinkle nutmeg on top and garnish with some fresh mint Beef Stroganoff Ingredients: 3-4 oz. Cooked egg noodles 2 T. Chopped onions 1 tsp. Oil 1 tsp. Minced garlic 4 oz. Strips of beef 2 tsp red wine 7 oz. Canned beef gravy 2-3 T. Sour cream salt and pepper to taste Directions: cook noodles, set aside saute garlic and onions in oil add beef strips and cook until rare add red wine and deglaze the pan with the vinegar add the beef gravy add sour cream, stir and simmer 1 minute serve over the noodles Golden Harvest Muffins Ingredients: 2 C. white flour 2 C. whole wheat flour 2 C. sugar 1 tsp. Baking soda 1 tsp. Cinnamon 1 tsp. Salt � tsp. Cloves 4 C. (5 medium) shredded and peeled apples 1 C. shredded carrots 1 C. coconut 1 C. raisins 1 C. chopped walnuts or pecans 1 � C. oil � C. milk 4 tsp. Vanilla 3 eggs, beaten Directions: heat oven to 350 degrees. Line 36 muffin cups with paper liners or grease the bottom only in a large mixing bowl, combine flours, sugar, soda, cinnamon, salt and cloves add apples, carrots, coconut, raisins and walnuts and mix well add oil, milk, vanilla and eggs stirring until just moistened fill muffin cups 2/3 full bake for 20 � 25 minutes or until a toothpick inserted in the center comes out clean. Take out of pan immediately! Pasta Salad Ingredients: 1 box mixed pasta 1 large bottle Wishbone Robusto Salad Dressing 1 large head of broccoli 1 large red pepper � onion � C. shredded cheddar cheese � C. shredded carrots � tsp. Jane�s crazy salt Directions: Cook pasta according to package directions Clean and chop vegetables. Shred cheese and carrots. Drain pasta and run under cold water. Toss together pasta, vegetables and salad dressing. Best if allowed to stand overnight. Eggs Benedict Ingredients: 8 slices Canadian bacon 4 English muffins, split 2 tsp. White vinegar 8 eggs salt and pepper, to taste Hollandaise sauce (recipe below) Fresh chopped parsley, for garnish Directions: Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10 inch nonstick skillet full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 � minutes until egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Hollandaise Sauce Ingredients: 4 egg yolks 1 T. Freshly squeezed lemon juice � C. unsalted butter, melted ( 1 stick) pinch cayenne pinch salt Directions: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. Cinnamon Apple Frosty Ingredients: 2 containers (8 oz. Each) or 2 C. of vanilla yogurt 1 can (6 oz.) frozen apple juice 1/8 tsp. Cinnamon and nutmeg (nutmeg is optional) 4 � 5 ice cubes Directions: Place all ingredients in a blender and cover and blend until smooth. Pour into glasses and enjoy!! Chicken Pot Pie Ingredients: � C. chopped carrots � C. chopped onions � C. petite peas ( you may use a small bag of mixed vegetables) � C. chopped celery 1 � C. chopped precooked chicken 1 � tsp. Parsley, chopped 1 large potato, peeled and chopped 1 purchased piecrust, not in an aluminum pan combine the first 4 ingredients in a medium saucepan and cover with water. Boil until tender. Make a white sauce with: 3 T. Margarine or butter 3 T. Flour 1 C. water 1 tsp. Chicken base or cube � C. half and half 1 Small jar of pimentoes, drained Melt the butter in a saucepan Add the flour until well blended using a wire whisk Slowly add the milk while whisking Add the chicken base, parsley and half and half and cook on medium until thickened. Add the pimentoes. Mix vegetables with the white sauce and put in a pie plate or cake tin Top with the crust, crimp the sides under and make a few slits in the top for steam to escape Bake for about 20 minutes in the middle of the oven Cheddar Potato Chowder Ingredients: 3 T. margarine or butter 2 medium sized carrots, peeled and diced 2 medium size celery stalks, thinly sliced 1 small onion, chopped 3 T. all purpose flour � tsp. Dry mustard � tsp. Paprika � tsp. Ground pepper 2 chicken flavor bouillon cubes or envelopes 1 � C. shredded cheddar cheese 4 slices bacon, cooked and crumbled (optional) chopped chives (optional) Directions: In 3 quart saucepan, over medium heat, melt margarine. Add carrots, celery and onion; cook until tender, about 10 minutes, stirring occasionally. Stir in flour, dry mustard, paprika and pepper; cook 1 minute Gradually add milk, water potatoes and bouillon. Bring to a boil over high heat; reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender. Remove saucepan from heat; add cheese and stir just until melted. Top each serving with crumbled bacon and chopped chives if desired Chicken Parmesan Sandwhich Makes 4 ingredients: 4 split club rolls (butterfly style) 3/4 cup flavored Italian breadcrumbs 3T. olive oil 1small minced onion 2 cloves garlic 2 1/3 cups (28 oz. can) crushed tomatoes in thick puree pinch of dried red pepper flakes (optional) cooking oil 4 boneless skinless chicken breasts ( about 1 1/3 lbs.) pounded out until flat 2 eggs, beaten Provolone cheese Directions: In a saucepan, heat 1 T. olive oil over medium low heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 30 seconds. Stir in the tomatoes, red pepper flakes and 1 tsp. salt. Bring to a simmer, reduce the heat and simmer 15 minutes, stirring occasionally. Meanwhile, in a skillet, heat 1/4 inch of cooking oil over mediun high until you can do the "sizzle test". Dip each pounded chicken breast in eggs then breadcrumbs, coating well. Fry in oil, turning once. Drain on paper towels. While chicken is cooking, heat the broiler. Brush the inside of the rolls with olive oil and toast under the broiler until golden. Spoon tomato sauce on the roll. Put chicken on top of sauce. Add more sauce to the chicken. Top with provolone, and melt under broiler. Chicken Tortellini Soup Ingredients: 6 cups of chicken broth or 6 c. water and 1 1/2 T. chicken base � -3/4 pound boneless skinless chicken, cut into bite size pieces 1 � C. uncooked cheese tortellinis 1/2 C. sliced carrots � C. chopped onion 1/2 box frozen leaf spinach or a large handful of fresh spinach � tsp. Ground pepper parmesan cheese Directions: In large saucepan, over medium high heat, heat chicken broth, chicken, carrots, onion, and pepper to a boil. Reduce heat; simmer 20 minutes. Add the tortellinis and the spinach and cook for 10 more minutes or until tortellinis are cooked. Top with a generous amount of parmesan cheese. Stir and salt to taste. Favorite Beef Stew Ingredients: 3 carrots, cut lengthwise into halves, then cut into 1 inch pieces 3 ribs celery, cut into 1 inch pieces 2 large potatoes, peeled and cut into � inch pieces 1 � C. chopped onions 3 cloves garlic, chopped 1 bay leaf 1 � T. Worcestershire sauce � tsp. Dried thyme leaves � tsp. Dried basil leaves � tsp. Black pepper 2 pounds lean beef stew meat, cut into 1 inch pieces 1 can ( 14 � ounces) diced tomatoes, undrained 1 can (14 � ounces) reduced-sodium beef broth � C. all purpose flour � C. cold water Directions: Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on low 8 � 9 hours Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to high; cover. Mix flour and water in small bowl until smooth. Add � C. cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over beef and vegetables. Serve immediately. Makes 6 � 8 servings Chili 1 pound ground beef 1 C. chopped onion 2 lb. Cans of stewed tomatoes 2 lb. Cans of kidney beans 2 T. chili powder 2 T. sugar 2 T. vinegar 2 tsp. Garlic powder 1 tsp. Salt Directions: Brown and cook the beef with the onions. Drain any extra fat. Add the remaining ingredients. Cover and simmer for 20 minutes Extra: May top with sour cream, shredded cheese, diced onion, or tortilla chips. Also may be served in a hollowed out boule, (round bread loaf). Vegetable Beef Soup In a soup pot boil: 1 lb. Beef, put in whole, use an inexpensive cut such as flank steak or round steak 1/3 to � head of cabbage, shredded and cut up 2 T. sugar 1 large can whole tomatoes, stock and all (do not use flavored tomatoes) 1 onion, cut up like carrots boil for 25 � 30 minutes Cut up or open can and put aside while the stock cooks: 2 potatoes, 1 pound 15 oz. Can green beans or 1 small bag of frozen 15 oz. Can corn or a small frozen bag 1 small bag frozen mixed vegetables � head of broccoli or cauliflower (optional) 2 zucchini or yellow squash (optional) canned beans, lentils, chick peas (optional) any left over vegetables (optional) Add to soup the above and cook for 30 minutes more Salt and pepper top taste. A bouillon cube or two may be added for flavor Impossible Pie Ingredients: 1 lb. Ground beef 1 C. chopped onion � tsp. Salt 1 C. shredded cheddar � C. bisquick 1 C. milk 2 eggs Directions: Heat oven to 400 degrees. Grease a 9� pie plate Cook ground beef and onion until beef is brown. Drain any grease, stir in salt, spread mix in the pie pan Sprinkle cheese over beef mix Stir remaining ingredients until blended. Pour into pie plate Bake about 25 minutes or until a knife inserted in center come out clean Cheese Blintzes Ingredients: 1 lb. Dry cottage cheese, creamed well with 1 beaten egg � tsp. Salt sugar and cinnamon if desired batter � 2 eggs � C. sifted flour � C. milk pinch of salt Directions: Beat eggs. Add milk and then flour, beating until smooth. Drop in frying pan a T. at a time. When done on bottom, loosen around edges if necessary and turn out on a plate. Place about a T. of cheese in each omelet and roll, fastening with toothpicks if necessary. Brown in butter in skillet. To get thin omelet, let skillet cool before placing batter in it. Makes 1 dozen small blintzes. Serve with sour cream. Baked Potato Soup Ingredients: 2/3 C. butter or margarine 2/3 C. all purpose flour 7 C. milk 4 lg. Baking potatoes, baked, cooked, peeled and cubes 12 bacon strips, cooked and crumbled 1 � C. shredded cheddar cheese 1 C. sour cream � tsp. Salt � tsp. Pepper Directions: In a large soup kettle, melt butter. Stir in flour, heat and stir until smooth. Gradually add milk; stirring constantly until thickened. Add potatoes and onion. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Makes about 2 � quarts. Western Beef Topped Potatoes Ingredients: 4 large baking potatoes � lb. Ground beef � C. chopped onion 1 C. Old El Pasa, Thick �n Chunky Salsa 1 (11 oz) Green Giant Mexicorn Whole kernel Corn, red and green peppers, undrained 4 oz. (1 cup) shredded cheddar cheese Directions: pierce potatoes with fork; place on microwave safe roasting rack or plate. Microwave on HIGH for 10 � 15 minutes or until potatoes are tender. Meanwhile, in large skillet over medium-high heat, cook ground beef and onion 5 � 8 minutes or until browned, stirring occasionally. Drain. Stir in salsa and corn. Cook until thoroughly heated, stirring occasionally To serve, split open top of each potato. Top with beef mixture; sprinkle with cheese. Supercharge Bars: 2 tsp. Margarine 1 c. oats 1 C. shredded coconut 1 c. sunflower seeds � C. wheat germ 1 � c. dried apricots, chopped 1 � c. raisins 1 C. instant nonfat dry milk 1 C. light corn syrup � c. sugar 1 � C. chunky peanut butter 1 tsp. Orange juice Directions: Grease a 9 x 15 inch pan with the margarine. In a large bowl, mix coconut, sunflower seeds, wheat germ, apricots, raisins, and powdered milk. Stir oats into this mixture. Combine corn syrup and sugar in a saucepan and bring to a boil over medium heat. Quickly stir in the peanut butter and orange juice. Pour this hot mixture over the fruit oatmeal mixture and mix well. Pour immediately into the prepared pan and press into a layer of even thickness. Cover and chill until firm � at least 5 hours overnight. Cut into twenty one 1inch x 3 � inch bars Power Packed Granola Bars Ingredients: 3 C. oats � C. raisins 1 C. sunflower seeds 1 � tsp. Cinnamon 1 Can sweetened condensed milk � C. applesauce � C. instant nonfat dry milk � C. dried apricots Directions: Preheat oven to 325 degrees. Line a 15x10x1 inch jelly roll pan or cookie sheet with an edge around it with aluminum foil. Grease the foil with vegetable shortening or margarine. In a large mixing bowl, combine all ingredients and mix well with a large spoon. Pour mixture into the prepared pan, spreading evenly over half the pan � the recipe only covers half the pan. Press evenly and firmly with fingers or the back of a spoon. Bake for 45 minutes in preheated oven or until golden brown. Cool slightly. Turn out of pan and remove foil. Cut into 24 bars. Wrap each in plastic wrap and store in the refrigerator or freeze. |
| Monte Cristo Tropical Smoothie Cantaloupe Smoothie Mango smoothie Breakfast Smoothies Beef Stroganoff Golden Harvest Muffins Pasta Salad Eggs Benedict Hollandaise Sauce Cinnamon Apple Frosty Chicken Pot Pie Cheddar Potato Chowder Chicken Parm Sandwhich Chicken Tortellini Soup Favorite Beef Stew Chinese Tuna Salad Chili Vegetable Beef Soup Impossible Pie Cheese Blintzes Baked Potato Soup Western Beef Topped Potatoes Supercharge Bars Power Packed Granola Bars Ceasar Salad (see Mexico) |
| The following recipes are in the order that follows |
 |
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
 |
|
|
 |
 |
|
 |
 |
| FOODS 1 |