Prestigious Recipes - October 10

Ghostly Chili
Posted by Mai

I found a recipe for Halloween for anyone looking to make a scary dinner :o)
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
2 minced cloves garlic
3 cups cubed cooked turkey
2 cups cooked wild rice
1 can Great Northern white beans
1 can white corn
2 cans diced chiles
15 ounces chicken broth
1 teaspoon cumin powder
dash of tabasco sauce to taste
6 ounces shredded Monterey Jack cheese
Saute the onion and garlic in the butter and olive oil until soft.
Add the remaining ingredients except for the cheese and cook until piping hot.
Place in individual bowls and garnish with cheese.

Hot Pineapple Orange Toddies
Posted by Ladyhawk

This is an aromatic and luscious drink to savour on a cold fall evening.
It has a unique flavour that will be sure to please the children
and adults at your next party.
For best results, try to peel the orange in one big piece,
or else pieces large enough so that they won't end up in individual mugs.
If you love pineapple as much as I do, this toddy is also incredible with all pineapple juice.
I also like adding a tablespoon of warmed apricot brandy
to each mug before pouring in the pineapple mixture for a great adult drink.

6 cups unsweetened pineapple juice
3 cups freshly squeezed orange juice
1/4 cup brown sugar
Peel from 2 oranges
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 cup heavy cream
1/4 cup honey
2 tablespoons brown sugar
Additional cinnamon and nutmeg
Mix together the pineapple juice and orange juice in a large soup kettle.
Bring to a boil and add the 1/4 cup brown sugar, orange peel, and spices.
Simmer for five minutes. Whip the heavy cream with the honey and brown sugar until light and fluffy.
Ladle the punch into warmed mugs and top with the whipped cream mixture.
Lightly sprinkle the whipped cream with additional cinnamon and nutmeg.
Serve immediately.

Crockpot Casserole
Posted by Starr - The Crockpot Queen!!!

Okay, another crockpot recipe for my friends! Very simple, very yummy!
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cup cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce (I've used Campbells' Cheddar Cheese soup too)
1 cup milk
1 cup uncooked instant rice
1 celery rib, chopped
1 small onion, chopped

In a slow cooker, combine broccoli and ham.
Combine the soup, cheese sauce, milk, rice, celery and onion;
stir into the broccoli mixture.
Cover and cook on low 4-5 hours or until rice is tender.
4 servings.
Serve with some warm homemade bread to get all the sauce! :)

Hashbrown crockpot casserole
Posted by Kelly

A crockpot theme eh? Here's one -
1 to 1 1/2 pds or ground chuck, browned and drained
1 medium onion, chopped
1 can cream corn
1 1/2 cups of shredded cheese( cheddar for me)
1 package of hashbrowns, slightly thawed
1 can of cream of mushroom (or any kind on hand)
1/2 cup of evaporated milk
salt and pepper
Place ground beef and onion in crockpot, pour cream corn over beef,
then add half the cheese..
top with hashbrowns and remaining cheese..
mix the soup with the can milk and pour evenly over the hashbrowns..
cook on low 6-8 hours or high for 3-4..

PINEAPPLE UPSIDE DOWN CAKE
Posted by Sheri

First, I just got home and am rushing to find a recipe... so I'm cheating a little and sharing one out of a diabetes newsletter I get.
Hope you all don't mind.
Serves: 16
INGREDIENTS
- 2 Tablespoons margarine, melted
- 1/4 cup fruit sweetener (recipe follloows)
- 1 cup sliced pineapple in own juice ((approx. 1 lb. 4 oz.)
- 16 walnut or pecan halves
- 1/2 cup fruit sweetener (recipe inclluuded below)
- 1/3 cup margarine
- 1 egg
- 2 teaspoons vanilla
- 2/3 cup milk
- 1-1/2 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
DIRECTIONS
1. Combine melted margarine and 1/4 cup fruit sweetener and spread evenly in 9 inch square or round pan.
Drain pineapple, reserving 1/4 cup of the juice.
Arrange pineapple rings in pan.
2. Arrange nuts around pineapple. In a large bowl combine 1/2 cup fruit sweetener and margarine.
Blend in slightly beaten egg and vanilla.
Add reserved pineapple juice and milk.
In separate bowl, combine dry ingredients and add to batter.
Pour batter over pineapple.
Bake 25-35 minutes at 350 degrees or until cake springs back when lightly touched.
Turn upside down onto serving platter and let set a few minutes.
Nutritional Information Per Serving:
Calories: 160; Fat: 7 grams; Carbohydrates: 22 grams; Protein: 2 grams; Sodium: 235 mg; Cholesterol: 17 mg
Exchanges: 1 Fruit, 1/2 Bread, 1-1/2 Fat
FRUIT SWEETENER RECIPE
Combine 1 part frozen apple juice concentrate with 1 part granulated fructose.
For Example: If recipe calls for 2/3 cup fruit sweetener;
then combine 1/3 cup fruit juice concentrate with 1/3 cup granulated fructose.


Sour Cream Chicken Enchilada's
Posted by Lori
(Yummy, quick & easy to fix, even my picky 10 y/o asked for 2nds!)

One whole chicken, cooked and cubed, or the equivilent store-bought cooked chicken
1 can cream of chicken soup
4 oz. sour cream (can use light)
1/4 cup chopped onion
1/4 cup chopped jalapeno peppers,
or you can substitute milder canned chiles (or delete if you want)
1 pkg. Corn tortillas
2 cups grated cheese, Monterey Jack or cheddar, your choice
additional cheese for topping

Cook onions in a small amount of butter until clear
Add soup, chicken, peppers, and sour cream.
Cook each corn tortilla in a little oil in a saucepan, about 30 seconds, until soft.
Place about a tablespoon of chicken mixture on each tortilla,
add a spoonful of cheese, and roll.
Place in greased baking dish, seam side down.
Repeat until all tortillas are rolled.
Pour remaining chicken mixture over the top of rolled enchiladas
and sprinkle with additional cheese.
Heat at 350 for about 20-25 minutes, until cheese is melted and bubbly.
I serve with guacamole and tortilla chips.
Ole'!