| Category | Title | Author | Ingredients | Directions | Notes |
| BEEF | Beef And Broccoli Stir-fry | Barbara Holden | 1 can beef broth (14 1/2 oz)
1 lb. boneless sirloin steak, cut into thin strips 4 cups fresh broccoli florets 2 T light soy sauce 1 T vegetable oil 2 T cornstarch 1 clove garlic, minced 1 med onion, sliced | In bowl, combine broth, cornstarch, soy sauce and whisk til smooth. Set aside. Warm oil in skillet or wok for 1 minute and add steak, stirring constantly til beef is browned. Remove steak. In skillet or wok add broccol, onion, and garlic to skillet and cook, stirring constantly until broccoli is bright green and crisp-tender. Add broth mixture and bring to a boil while stirring. Reduce heat, add beef and simmer until sauce thickens. | |
| Crock Pot Salisbury Steak | Barbara Holden | 1 lg can crushed tomatoes
1 small can tomato paste 1 cup beef broth 1 TBSP dried Italian seasoning blend 2 cloves minced garlic 1/4 cup diced onion crushed pepper to taste | Spray pan with olive oil. Saute onion and garlic until onion is clear. Remove from pan and put into crockpot, then add beef broth. In the same pan, sear tenderized steak on both sides. Add steak, tomatoes and tomato paste into crockpot. Cook low for 8 hours or high for 6. | This can also be prepared on stove top in a dutch oven and cooking time will be approx. 2 hours on Medium heat but be sure to double the liquid. | |
| CHICKEN | Barbecued Raspberry Chicken | Barbara Holden | 1/4 raspberry vinegrette
2 T vegetable oil 1-2 tsp dried tarragon or fresh tarragon 4 chicken breasts (halved, skinless and boneless) Sauce: 1 cup undiluted frozen raspberry juice 1 T cornstarch | In bowl, combine vinegrette, oil and tarragon. Whisk til blended. Marinate chicken in mixture for at least 30 minutes. Grease grill lightly with oil. Turn and baste with marinade mixture until chicken feels springy to touch (about 15-18 minutes) While chicken cooks, whisk sauce ingredients together and cook over medium/low heat stirring constantly, until thickened and smooth. When chicken is done, place sauce beneath or on top of chicken. | |
| Chicken Bites | Barbara Holden | Sauce:
1/2 plum preserves 2 T lime juice 1 T soy sauce 1 T dijon mustard 3 tsp dijon mustard 3 tsp prepared chopped ginger Chicken: 1/4 cup sesame seeds 6 cups toasted rice cereal 3 T vegetable oil 3/4 t salt 1/2 t garlic powder 1/2 buttermilk 2 large eggs 2 lbs boneless, skinless, chicken breast cut into 1" pieces | Chicken: Preheat to 450 derees. Spread sesame seeds on baking sheet and toast 2-4 minutes until golden. Transfer to plate to cool. Coat same baking sheet. In food processor, combine cereal, oil, salt and garlic powder. Add sesame seeds and process to fine crumbs. In another bowl, whisk buttermilk and eggs. Dip chicken pieces in buttermilk mixture and then into crumb mixture. Place onto baking sheet. Bake 8-10 minutes or until chicken is done. Serve with plum dipping sauce. | Makes about 36 bites. | |
| Chicken Tetrazzini | Barbara Holden | 1/2 cup butter or margarine
1 can cream of mushroom soup, undiluted 1 can cream of chicken soup, undiluted 1 jar (4 12 oz) sliced mushrooms, drained and rinsed 2 T chopped pimiento 2 cups cubed, cooked chicken 4 oz spaghetti, cooked and drained 1 cup sour cream grated parmesan cheese paprika and pepper to taste | In saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from heat; add pimiento, chicken, spaghetti and sour cream and pour into greased 13X9X2 dish. Sprinkle with parmesan and paprika. Bake, uncovered, for 30-35 minutes at 350 degrees. | This dish freezes well. | |
| Lime Chicken | Barbara Holden | 1/2 cup lime juice
1/4 c chopped cilantro 2 boneless, skinless chicken breasts 1 T olive oil | In ziplock bag, combine lime juice and cilantro, then season with salt and pepper to taste. Rub chicken with oil and place in bag, refrigerating for at least 2 hours. Preheat greill and cook chicken (if you have a meat thermometer it should register 170 degrees) til the juices run clear. | ||
| Mandarin Chicken | Barbara Holden | 1 T olive oil
4 boneles,s skinless chicken breast halves 1 can mandarin oranges, drained 1 T chopped cilantro 1 Cup brown rice 1 1/2 cups chicken broth 2 scallions, sliced | Warm oil, when hot add chicken and cook about 5 minutes per side or until lightly golden. Add rice and garlic and continue until grains turn golden. Add broth and heat until boiling, then cover and reduce heat to low. Simmer 25-30 minutes or until rice is tender. Remove from heat and add oranges, tossing gently. Top with scallions and cilantro and serve. | ||
| DESSERTS | Ultimate Banana Cream Pie | Barbara Holden | Crust:
1 1/4 cups reduced fat graham cracker crumbs 3 T margarine or butter, melted 2 T splenda 1/4 cup semisweet mini chocolate chips Filling: 1 cup sour cream 1/2 cup milk 1 pkg instant french vanilla pudding mix 12 oz frozen light, whipped topping, thawed 3 lg bananas, sliced 2 tsp lemon juice 2 T semisweet mini chocolate chips (to garnish) | Preheat oven to 350. Lightly coat 9" springform pan with cooking spray.
Prepare crust by combining all ingredients and pressing into pan (A regular 9 inch pie pan can also be used). Bake 10 minutes. Remove from oven and sprinkle with chocolate chips. Prepare filling by whisking sourcream and milk until blended. Add pudding mix and whisk til dissolved, then add whipped topping and blend. Spread half of the filling over prepared crust. Place bananas in small bowl and drizzle with lemon juice, then layer bananas over filling.. Spread remaining filling over bananas and sprinkle chocolate chips on top. Cover and refrigerate overnight. | |
| OTHER | Baked Halibut | Barbara Holden | 3 TBSP lemon juice
1 tsp salt 1/2 tsp paprika 6 halibut steaks (5-6 oz each) 2 TBSP margarine or butter 1/2 cup chopped onion 1 lg bell pepper cut into strips | In shallow bowl, combine first 3 ingredients. Add fish, cover and refrigerate for 1 hour. Preheat oven to 450 degrees. Coat 13' X 9" baking dish with cooking spray. Melt butter or margarine over medium-high heat and cook onion 5-10 minutes or until brown. Place fish in dish and top with onion and pepper strips. Bake 10 minutes or until fish is opaque.
| Makes 6 servings. |
| Creole Tilapia | Barbara Holden | 1/2 cup quick-cooking brown rice
1 med onion, sliced 2 ribs celery, sliced 2 large carrots, sliced 2 tilapia fillets 1 cup canned diced tomatoes, drained 2 T chopped parsley or basil seasoning salt, to taste | Cook rice per directions. In skillet heat onion, celery and carrots until tender. Add tilapia and cook 3 minutes. Turn fish and add tomatoes and ehrbs. Add seasoning salt to taste. Simmer until fish flakes easily and serve over rice. | Makes 2 servings. | |
| Harvest Potato Casserole | Barbara Holden | 6 cups frozen shredded hash brown potatoes, thawed
1/3 c chopped onion 2 cups sour cream 1/2 tsp salt 1/4 tsp pepper 1 lb smoked sausage links grated cheese | Combine all except sausage and cheese in 13X9X2 dish. Arrange sausage links on top of potato mixture. cover; bake at 350 degrees for 35 minutes or until bubbly. Srinkle with cheese and bake, uncovered, 5 more minutes. | Makes 6 servings | |
| Mediterranean Tuna Sandwiches | Barbara Holden | 1 can (6oz) water-packed tuna, drained
1 T olive oil 1 T red wine vinegar 1 clove garlic-minced 3 T chopped red onion 1/2 t chopped, dried parsley 2 hard rolls, split 2 leaves lettuce 1/2 tomato sliced | Combine first six ingredients; cover and refrigerate 2 hours to allow flavors to blend. Place lettuce, sliced tomato and tuna between split rolls. | ||
| Penne Pasta With Vegetables | Barbara Holden | 2 T olive oil
1/2 med onion, finely chopped 1 small clove garlic, minced 4 cups fresh broccoli florets 1 1/2 cups penne pasta 1 1/2 cups mixed finely chopped red, orange and yellow bell peppers 8 oz white mushrooms, sliced 1/2 cup marsala wine 1/2 cup grated parmesand cheese | Warm oil in skillet; when hot add peppers, onion, and garlic and cook until crisp-tender. Add mushrooms and cook about 2 minutes. Add broccoli and stir to combine; add wine, then partially cover and cook about 10 minutes or until broccoli is bright green and tender. In large pot, cook penne per package directions; then drain and place in large bowl. Add broccoli mixture and toss gently to combine. Sprinkle with cheese; Season with salt and pepper to taste and serve. | ||
| Skinny Scalloped Potatoes | Barbara Holden | 4 Russet potatoes, scrubbed and very thinly sliced
1 med sweet onion, chopped 2 cloves garlic, minced 2 T all purpose flour 2 T margarine or butter 1 1/2 cups milk 1/2 tsp dry mustard 1 1/4 c grated parmesan Chives (dried or fresh) | Preheat oven to 35egrees. In coated 1 1/2 quart baking dish arrange potatoes, onion and garlic in alternating layers. Sprinkle flour on top and dot with margarine. In small saucepan (over low heat) whisk milk and mustard powder and heat until warm. Remove from heat, stir in cheese and pour over potatoes. Season with salt and pepper to taste. Cover and bake 30 minutes. Uncover and bake 15 minutes longer until brown and bubbling. Garnish with chives. | Makes 4 servings. | |
| Spinach Omelet | Barbara Holden | 2 Lgeggs
6 egg whites 1 T margarine or butter 1 1/2 cups loosely packed baby spinach (stems pinched off and rinsed well) 1/4 c shredded part-skim mozzarella or reduced fat cheddar cheese | In bowl, beat eggs, egg whites and milk. In skillet, melt margarine or butter; add beaten egg mixture and cook until it begins to set. Sprinkle spinach and cheese on top, cook 1 or 2 minutes longer, then fold into omelet. Cook until spinach appears wilted and eggs are set. Season to taste with salt and pepper. Serve immediately. | ||
| Tropical Tilapia With Mango Sals | Barbara Holden | 4 tilapia fillets
2 sliced scallions 1/2 med red bell pepper, finely chopped 1/2 med yellow bell pepper, finely chopped 1 med tomato, finely chopped 1 8 oz can pineapple chunks (drain but reserve juice) 1 TBSP olive oil 1 ripe mango 2 TBSP finely chopped fresh parsley | Prepare salsa: Chop and mix well and set aside to flavors to blend. Marinade fillets in oil, and pineapple juice. Spray skillet or grill generously with cooking oil. Top fillet with salsa mixture and sprinkle with parsley. | ||
| Turkey Chili | Barbara Holden | 2 T vegetable oil
1 chopped onion 1 chopped medium green bell pepper 1 chopped medium red bell pepper 3 cloves garlic, minced 1 small bunch cilantro, stemmed and chopped chili powder (to taste) 1 T ground cumin 1 lb lean ground turkey breast 2 cans (14 1/2 oz) pinto beans, rinsed and drained 1 can (28 oz) diced tomatoes juice of 1/2 lime | Warm oil in large pot over medium heat. When hot, add onion and peppers and cook until soft. Add garlic, chili powder and cumin and cook, stirring, 2-3 minutes. Add turkey and cook until no longer pink. Add beans and tomatoes (with juice) and bring to boil. Reduce heat and simmer, uncovered, about 20 minutes. Stir in cilantro and lime juice and season with salt and pepper to taste.
| ||
| PORK | Penne Pasta With Vegetables | Barbara Holden | 2 T olive oil
1/2 med onion, finely chopped 1 small clove garlic, minced 4 cups fresh broccoli florets 1 1/2 cups penne pasta 1 1/2 cups mixed finely chopped red, orange and yellow bell peppers 8 oz white mushrooms, sliced 1/2 cup marsala wine 1/2 cup grated parmesand cheese | Warm oil in skillet; when hot add peppers, onion, and garlic and cook until crisp-tender. Add mushrooms and cook about 2 minutes. Add broccoli and stir to combine; add wine, then partially cover and cook about 10 minutes or until broccoli is bright green and tender. In large pot, cook penne per package directions; then drain and place in large bowl. Add broccoli mixture and toss gently to combine. Sprinkle with cheese; Season with salt and pepper to taste and serve. | |
| Pork Chops With Apples And Glazed Onions | Barbara Holden | 4 center cut pork chops
1 large apple, cored and sliced lemon pepper seasoning 1/2 c apple juice 1 med onion, sliced in wedges | Coat pork chops with seasoning and cook inskillet until brown on both sides; remove from pan. Place apple juice, apples and onions in skillet, cover and cook on low heat until most of the moisture is absorbed and apples are tender. Drizzle liquid over the meat. | ||
| SALADS | Southwestern Salad | Barbara Holden | 1 cup brown rice
1 can (14 1/2 oz) black beans, rinsed and drained 2 cups corn (can use frozen) 1 med red bell pepper, chopped 1 small onion, chopped 1/3 c white vinegar 1/4 c chopped cilantro 1 jalapeno chile pepper, finely chopped 1 tsp chili powder | Cook rice per package directions. Transfer to large bowl and add beans, corn, bell peppers, onion, vinegar, cilantro, jalapeno pepper, and chili powder. Toss, over and let stand 1 hour before serving. | Makes 4 servings. |
| SOUPS | Quick And Easy Soup Casserole | Barbara Holden | 1 Lg can chunk style soup/heat and serve
1 box Jiffy biscuit or cornbread mix | Empty soup of your choice, undiluted, into 9X9X2 dish. Prepare mix according to package and spread evenly over top. Bake at 375 for 18-20 minutes. | Easily done in toaster oven as well. |
| Spicy Chicken Tortilla Soup | Barbara Holden | 1 can (15oz) diced tomatoes
1 1/2 t chili powder 1 1/2 t ground cumin 1/4 t pepper 2 t Worcestershire sauce 1/2 t hot-pepper sauce 2 t olive oil 1 lb boneless, skinless chicken breasts/cut into 1" pieces 1 med onion, chopped 1-2 jalapeno chili peppers 2 cloves garlic, minced 2 cans (14 1/2 oz) chicken broth 1/4 c all purpose flour 1/2 c water 1/3 c sour cream 1/3 chopped cilantro 4 oz tortilla chips, crushed | Blend tomatoes (with juice), chili powder, cumin, pepper, Worcestshire sauce and hot pepper sauce. Warm oil in pot over medium-high heat. When hot, cook chicken, onion, jalapeno pepper and garlic until chicken is no longer pink and onion is soft. Reduce heat to low, add tomato mixture and broth, and simmer, uncovered, 15 minutes. In another bowl, whisk flour and water until smooth. Add to soup and keep soup to just barely boiling. Simmer 5 minutes. Add sour cream and stir until well blended. Stir in cilantro, garnish with chips and serve hot. | ||
| VEGGIES | Corn And Broccoli Pudding | Barbara Holden | 3 cups fresh or frozen broccoli florets
1 T unsalted butter 5 scallions, white and green parts, chopped 1 can (14 3/4oz) creamed corn 2 large eggs, slightly beaten 2 cups frozen yellow corn, thawed 6 large basil leaves, cut crosswise into fine strips, OR 1 tsp dried basil 1 tsp sugar 1/2 tsp salt freshly ground black peppercorns 1/8 tsp turmeric 2 slices firm white bread, crusts removed, cut in 1/2 inch cubes Parmesan | Place rack in center of oven and preheat to 350 degrees. Coat 1 1/2 quart baking dish with cooking spray. Steam broccoli until tender, drain. Melt butter and stir in scallions sauteing until onion is soft. In bowl, beat eggs and mix in sauteed scallions. Add creamed corn, corn kernels, broccoli,basil, sugar, salt, pepper to tast and turmeric. Pour all into dish and top with cubed bread. Bake 40 minutes until center feels springy and an inserted knife comes out clean. Let pudding sit 15 minutes before serving and sprinkle with parmesan cheese. | Makes 6 servings |
| Green Beans And Carrots Parmesan | Barbara Holden | 4 med carrots, cut into 3" matchsticks
1 pkg (8-10 oz) frozen whole green beans 1 T Canola oil 2 T grated Parmesan cheese | Place steamer basket in large pot with 2 inches of water. Bring to a boil over high heat. Place carrots and beans in basket and steam about 10 mins. Drain and toss with oil. Place in serving dish and sprinkle with cheese. | Makes 4 servings. | |
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