<Recipes On The go Recipes On The Go: January 2006

Recipes On The Go

Tuesday, January 31, 2006

Vegetable: Spinach-Craisen-Cashew-Apple Salad

1 bag baby spinach leaves
1 bag Spring mix salad greens
1 pkg. craisens (zip lock bag)
small can cashews (bits & pieces)
2-3 granny smith apples (not peeled/cubed)

Dressing:1/3 cup white vinegar1/3 c. white sugar1 cup oil1 tsp. each: salt, garlic salt, celery salt.Toss ingredients. Mix & shake dressing & pour on.(Dip apple cubes in vinegar to keep from getting brown)

Thursday, January 26, 2006

Dessert: Baked Alaska Cake

1 pkg. devil’s food cake mix
Preheat oven to 325 deg.
Grease & flour Classic Batter Bowl. Prepare cake mix, pour into bowl. Bake 1 hour 10 min.- 1 hour 15 min. til tester comes out clean. Cool 15 min. Run knife around outside of cake & gently turn onto rack, large end down. Cool 3 hours. Trim larger end to level it. Place, large end down, slice in half; slice each half in half, using dental floss. (Now have four layers)

¾ cup semi-sweet choc. morsels, divided
1 8 oz cream cheese softened
1 c powdered sugar
1 – 16 oz Cool Whip

Chop ¼ c of morsels, set aside. Place remaining morsels in microwave uncovered on high, 20-60 seconds, until melted & smooth. Stir at 20 sec. intervals. Whisk cream cheese til smooth. Add powdered sugar, stir in melted choc., mix well. Fold 2 cups Cool whip & chopped choc. into cream cheese mixture. Spread bottom layer of cake with 1/3 of filling forming3/4” layer. Repeat w/remaining layers & filling-ending w/top layer of cake. Spread remaining filling on outside of cake to make smooth surfaceTo form peaks, press spreader into topping & pull away. Repeat over entire surface. Refrigerate.

Tuesday, January 24, 2006

Meat: Sour Cream-N-Dill Chicken

8 to 10 chicken pieces, skinned
pepper to taste
1 can condensed cream mushroom soup, undiluted
1 envelope dry onion soup mix
1 cup sour cream1 tbsp. lemon juice
1 tbsp. fresh dill chopped, or 1 tsp. dill weed
1 –4oz-can sliced mushrooms, drained
paprika
cooked wide egg noodles, optional

Place chicken in a single layer in a 13x9x2 baking dish. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken. Sprinkle with paprika. Bake uncovered, at 350 deg. for 1 hour or until chicken is tender.Serve over egg noodles if desired.

Monday, January 23, 2006

Vegetable: Balsamic Beet Salad

¼ cup balsamic vinegar
¼ cup orange juice
¼ cup olive or vegetable oil
1/2 red onion, peeled, thinly sliced & quartered
2 cans –(15 oz each) sliced beets, drained
1 cup fressh orange sections or canned mandarin orange sections, drained

In a medium bowl, whisk together the vinegar, orange juice and oil. Add the onion slices and toss to coat.In a serving bowl, layer about one-third of the beets. Top with one-third each of the orange sections and onion. Repeat the layers twice. Pour any remaining dressing over the salad.Cover and chill for at least one hour. Serves 6.

Friday, January 13, 2006

Dessert: Blueberry Tease

1 pkg. ice cream cookies
½ c butter
1 c powdered sugar
2 eggs separated
2 c fresh blueberries
2 c whipping cream
½ c powdered sugar
½ c nuts

Crush cookies with rolling pin. Put ½ of mixture in 8 x 11 pan. Cream butter and 1 c sugar; add well beaten egg yolks. Beat egg whites until stiff & fold into butter & sugar mixture. Add nuts & spread over cookies.Top w/blueberries & spread whipped cream mixed with ½ c powdered sugar over berries.Top w/remaining cookie crumbs & refrigerate overnite.

Thursday, January 12, 2006

Vegetable:Green Olive Bacon Potatoes

8 cooked, peeled, diced potatoes- don’t overcook
1 lb cheddar cheese
1 cup mayo
½ c onionsalt & pepper
½ lb. bacon, cooked & crumbled
¼ cup sliced stuffed olives

Combine first five items and place in 9 x 13 dish. Top with bacon & olives. Bake 350 degrees for 1 hour.

Friday, January 06, 2006

Meat: Silcilian Meatloaf

¾ cup soft bread crumbs
½ cup tomato juice
½ teaspoon oregano
¼ teaspoon each salt & pepper
2 pounds ground beef
2 eaggs, beaten
2 tablespoons
snipped parsley
1 small garlic clove, minced
8 thin slices boiled ham
6 ounces shredded mossarella cheese
3 slices mozzarella cheese, halved diagonally

Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef, mixing well. On foil or waxed paper, pat meat to a 12 X 10 rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using foil to lift. Seal edges and ends. Place roll, seam side down, in 13 X 9 X 2 pan. Bake in 350-degree oven for 1 hour 15 minutes or until done (center will be pink because of ham). Place diagonally cut cheese slices over top and return to oven till cheese melts.

Thursday, January 05, 2006

Meat: Gourmet Chicken

6 Chicken breasts, boned & skinned
6 Chicken thighs, boned & skinned
6 strips of bacon, cooked & drained
1 can cream mushroom soup
1 8 oz carton sour cream
1 4 oz pkg. dried beef, cut into strips

Place chicken pieces in shallow oblong pan, top each piece with ½ strip bacon. Combine remaining ingredients & pour over chicken. Bake at 325 deg. , uncovered for 2 hours.

Wednesday, January 04, 2006

Dessert: Margarita Pie

1 can 14 oz. sweetened condensed milk
1 ½ tbs fresh lime juice
1 ½ tbs Tequila
1 tbs & 1 tsp triple sac or orange liquor
1 drop green food coloring
2 ½ cups Cool Whip
½ cup & 2 tbs butter
5 oz. thin salted pretzel sticks – crushed = 1 ¼ cups

Generously grease 9” pie panMelt butter in medium pan, remove from heat, stir in pretzel crumbs. After blended, press into bottom & sides of pan. Place in freezer.Combine first five ingredients. Fold in Cool Whip. Freeze at least 7 hours. Garnish with pretzels, crushed, or not.

Tuesday, January 03, 2006

Appetizer: Jalapena Cheese Squares

1 jar jalapeños
10 oz. sharp cheddar cheese, shredded
10 oz. Colby cheese, shredded
5 eggsIn 7 x 11 pan, greased

Lay out jalapeño, well rinsed and seeds removed. Mix two cheeses and put over jalapeño. Beat eggs and pour over cheeses. Bake 350 degrees for 30 minutes. Let settle and cut into squares. May be refrigerated and then reheated.