Prestigious Recipes - September 26
Stuffed potatoes
Posted by Kelly
perfect comfort food
Prick 4 baking potatoes and microwave on high 6 - 9 minutes, turning halfway through.
Let stand 5 minutes.
Cut a thin slice from the tops and scoot out pulp.
Mash with 1 t of butter.
Season with salt and pepper.
Fill skins with mixture.
Heat in 400 degree F oven for 10 minutes.
Put on topping and boil.
Pizza topping
1/4 c each chopped green pepper and onion
1 t canola oil
\1/4 c tomato sauce
1/4 c sliced pepperoni
1/4 c shredded mozzarella
Cook pepper and onion in oil until softened.
Top stuffed potato with tomato sauce,
onion mixture, pepperoni and cheese
Broil until cheese melts.
Vegetable topping
1c broccoli florets
1/2 c sliced mushrooms
low fat yogurt
shredded cheddar or mozzarella
Steam broccoli and mushrooms 2 minutes
or until broccoli is tender-crisp
Top stuffed potatoes with yogurt, mixture and cheese
Broil until cheese melts.
Play with the toppings - making them is half the fun!
Bon appetite!
Kelly
JAMBALAYA
Posted by Mai
1/4 cup CRISCO Oil, divided 1 large onion, peeled and diced
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)
1 green or red bell pepper, seeds and ribs removed, cut into 1-inch squares
1 boneless, skinless chicken breast, cut into 1-inch cubes
1/3 pound smoked sausage (such as kielbasa or turkey kielbasa), cut into 1/4-inch slices
1 package (5 ounces) yellow rice (or white rice)
1 can (14-1/2 ounces) chicken stock or broth
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh or frozen peas
1/2 pound peeled and deveined shrimp (see Note)
Heat oven to 375ºF.
Heat 2 tablespoons of the Crisco Oil in a large oven-proof skillet over medium-high heat.
Add onion, garlic and bell pepper.
Saute for 3 minutes, or until the onions are translucent.
Remove vegetables from the pan. Set aside.
Rinse the chicken. Pat dry.
Heat remaining 2 tablespoons Crisco Oil in skillet over medium-high heat.
Add chicken and sausage.
Saute for 3 minutes, or until the sausage is lightly browned.
Add rice. Stir for 1 minute. Return vegetables to pan.
Add stock, Italian seasoning, salt and pepper. Heat to boiling. Cover pan.
Bake at 375ºF for 15 minutes. Remove pan from oven.
Stir in peas and shrimp. Recover pan.
Return pan to oven for 15 minutes, or until shrimp are pink and cooked through and liquid is absorbed.
Serve immediately.
Note:
The jambalaya can be prepared up to two days in advance
and refrigerated, tightly covered.
Reheat in a 350ºF oven for 15 minutes, stirring occasionally, or until hot.
If shrimp is not used, increase the amount of chicken and sausage
by a total of 1/2 pound.
For a spicier dish, use Cajun andouille sausage in place of the kielbasa.
ENJOY!!
Thats It!! Good Luck and Bon Appetite!
Double Cheddar Hashbrowns
Posted by Lori
My daddy used to say "If you can't make both ends meet -make one end potatoes" A quote from my husbands very funny uncle, still it makes a lot of sense.
1 can condensed cream of onion soup, undiluted
1 can condensed cheddar cheese soup, undiluted
1 package (30 ounces) frozen shredded hashbrowns
2 cups shedded cheddar cheese
1 cup crushed cornflakes
In large bowl, combine the soups. Stir in hashbrowns.
Pour into greased 2 1/2 quart baking dish.
Sprinkle with cheese and cornflake crumbs.
Cover and bake at 350* for 50 mins.
Uncover, bake for 10 mins longer or until golden.
Yield 8 servings.
Source Quick Cooking
  
 
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