Spaghetti and Meat Sauce
1 lb. uncooked pasta
1 lb. lean ground beef
1/4 cup virgin olive oil
1 large onion, chopped
1 medium carrot, peeled and finely diced
1 rib celery, diced
1 can (28 oz.) Hunt’s® Diced Tomatoes, undrained
1 can (4 oz.) sliced mushrooms, drained
2 TB fresh basil, chopped
Cook pasta according to package directions, about 8 minutes. Drain and keep warm
Heat oil in a medium sauce pan over medium high heat; sauté ground beef, onion, carrot and celery until tender.
Add tomatoes, mushrooms and basil; simmer over low heat 20 minutes.
Pour sauce into a blender or food processor. Pulse a few times to coarsely chop; do not over process. Season with salt and pepper, to taste.
Serve over hot pasta and garlic bread.
Serves: 4 to 6.
2 cups dried pinto beans
4 to 6 bacon slices, diced
Salt and ground black pepper, to taste
Place beans in a colander and wash them in cold running water for 3 minutes, picking over them well to discard any pebbles, broken beans, or beans that are shriveled or discolored.
Place beans in a a large pot and fill it with hot water, 4 inches abbot the level; of the beans.
Add the bacon, bring to a boil, and simmer, covered for 3 to 3-1/2 hours.
Add water as necessary, 1 cup at a time, during the cooking process to keep the beans covered.
For the last hour of cooking uncover the pot to allow the juices to thicken, and add salt and pepper at that time.
Serves: 8 to 10.
1 cup rice
2 cups water
1/4 cup butter
1/3 cup onion, diced
1/2 tsp curry powder
1 can cream of chicken soup
1/2 cup sour cream
1 can large shrimp, rinsed
Cook rice in 2 cups water 12-15 minutes. In saucepan, saute onion and curry powder in butter until tender, but not brown. Add soup and shrimp. Heat. Add sour cream, heat gently. Serve over rice.
Armadillo Eggs (Appetizers)
2 jars (16 oz. ea.) whole pickled jalapeño peppers, drained
4 cups (16 oz.) shredded Cheddar cheese, divided
1 lb. bulk pork sausage
1-1/2 cups Bisquick baking mix
3 eggs, lightly beaten
2 envelopes Shake ‘n Bake pork flavored seasoned coating mix
Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese.
In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.
Dip into eggs, then roll in coating mix. Place on a baking sheet coated with nonstick cooking spray.
Bake at 350° F., for 35 to 40 minutes or until golden brown.
Yield: about 3 dozen.
Note: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.
Chocolate Covered Cherries
2-1/2 cups Confectioners sugar
1/4 cup butter or margarine, softened (I use butter)
1 TBL milk
1/2 tsp almond extract
2 jars (8 ounce each) maraschino cherries with stems – well drained
(I buy the big jar at Costco so use 36 for each recipe – drain well on
2 cups (12 ounces) semi-sweet chocolate chips
1 TBL shortening
In a mixing bowl, combine sugar, butter, milk and extract, mix well.
Knead into a large ball. (I then refrigerated for about 1 hour to make
it easier to work with). Roll into 1 inch balls and flatten each into
a 2″ circle. (I find it easier to do in palm of hand).
Wrap around cherry and lightly roll in hands. Place with stems up on
waxed paper lined baking sheet. Cover loosely with wax paper and
refrigerate 4 hours or overnight. (I do overnight). Melt the chocolate
chips and shortening in a double boiler or microwave safe bowl.
Holding onto stem, dip cherries into chocolate, set on waxed paper
lined baking sheet to harden. Store in a covered containter.
Refrigerate 1-2 weeks before serving.
Makes about 3 dozen.
GARLIC TARRAGON GREEN BEANS
Prep: 20 min., Cook: 15 min.
2 quarts water
2 tablespoons salt
2 pounds thin fresh green beans
2 garlic cloves, minced
1/2 teaspoon dried tarragon leaves
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
BRING 2 quarts water and 2 tablespoons salt to a boil in a Dutch oven;
add beans. Cook 6 minutes or until crisp-tender; drain. Plunge into ice
water to stop the cooking process; drain.
SAUTE garlic and tarragon in hot oil in Dutch oven over medium heat 2
to 3 minutes or until garlic is tender. (Do not brown garlic.) Add beans, 1/2 tea spoon salt, and pepper, and cook, stir ring constantly, 2
minutes or until thoroughly heated. MAKES 12 servings.
DUCK WITH PEAR-CARDAMOM PUREE AND CARAMEL ALMONDS
1 1/4 cups marcona almonds
3/4 cup sugar
1/4 cup water
3 Bosc or other pears, peeled, cored, diced
2 tbsp. butter
1/4 cup water
5 cardamom seeds or 1/4 tsp. ground cardamom
4 boneless duck breasts, 6-8 ounces each, skin on
1/8 tsp. each: salt, freshly ground pepper
For the almonds, combine the sugar and just enough of the water to
moisten it in a heavy, medium saucepan over medium heat. Cook until the mixture turns golden brown and measures about 275 degrees on a candy thermometer, about 15 minutes. Stir in the almonds, stirring quickly to coat. Pour almonds onto a parchment-lined baking pan; cool. Roughly chop the almonds, remove excess caramel. Set aside.
For the puree, heat the pears, butter, water and cardamom seeds to a
simmer in a medium saucepan over medium heat; cook until the pears are tender, about 15 minutes. Puree in a blender until smooth; pass through a fine mesh sieve. Keep warm.
For the duck, score the skin side of the duck in a crosshatch pattern,
taking care not to cut into the flesh; season with salt and pepper. Place skin side down in a cold, dry skillet; cook the duck over medium heat until the skin has started to turn a deep golden brown, about 7 minutes. Turn; cook 3 minutes more. Transfer to a wire rack over a plate; set aside.
Spoon a fourth of the pear puree onto each plate; slice each duck breast, fanning out over the puree. Scatter some of the caramelized chopped almonds over the duck.
Yield: 4 servings.
Notes: Chef Andrew Zimmerman of del Toro Cafe prefers to use marcona almonds from Spain in this recipe. These large, flat almonds have a more intense flavor and are sold at specialty stores and some supermarkets. Substitute with blanched almonds.
Prep Time: 2 min
Total Time: 2 min
Makes: 2 servings, one dessert each
2 tsp. GENERAL FOODS INTERNATIONAL Sugar Free Suisse Mocha
2 JELL-O Vanilla Sugar Free Reduced Calorie Pudding Snacks
1 pack (0.74 oz.) 100 CALORIE PACKS LORNA DOONE Shortbread Cookie Crisps, divided
2 Tbsp. thawed COOL WHIP LITE Whipped Topping
FOR EACH DESSERT:
STIR 1 tsp. of the flavored instant coffee into 1 pudding snack; sprinkle with half of the cookie crisps.
TOP with 1 Tbsp. of the whipped topping. Repeat for 2nd dessert.
Prepare as directed, using 1 pack (0.81 oz.) 100 CALORIE PACKS OREO Thin Crisps.
Champagne Grapefruit Sorbet
3 cups good quality Champagne
1 cup sugar
1 1/4 cups water
1 cup pink grapefruit juice, freshly squeezed
1/3 cup lemon juice, freshly squeezed
Pop cork from champagne bottle 1 to 2 hours before
using. Gradually pour champagne, allowing for foaming,
into a 2-quart container; set aside.
In a medium saucepan over medium heat, combine sugar
and water. Stir until mixture comes to a boil; reduce
heat to low and simmer 5 minutes. Remove from heat,
cover, and let stand approximately 10 minutes or until
To champagne, add sugar syrup, grapefruit juice, and
lemon juice (do not strain pulp from juices); stir
until thoroughly blended.
Ice Cream Maker – Transfer mixture to ice cream maker,
process according to manufacturer’s instructions.
Freezer Method – Pour into container, cover, and place
mixture in the freezer. When it is semi-solid, mash it
up with a fork and refreeze again. When frozen, place
in a food processor or blender and process until
smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and
Makes 8 to 10 servings.
Ranch Pork Roast
1 2-1/2- to 3-pound boneless pork shoulder roast
Nonstick cooking spray
1 pound new red-skinned potatoes, halved
1 10 3/4-ounce can condensed cream of chicken soup
1 8-ounce package cream cheese, cubed and softened
1 0.4-ounce envelope ranch dry salad dressing mix
Freshly ground black pepper (optional)
1. Trim fat from meat. Lightly coat a large skillet with cooking spray;
heat skillet over medium heat. In hot skillet brown roast on all sides.
Remove from heat.
2. Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over
potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if desired. Makes 6 servings.
4. Creamy Ranch Potatoes: Prepare as above, except omit pork roast, use 2-1/2 pounds potatoes, and substitute one 8-ounce carton dairy sour cream for cream cheese. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir before serving.
Makes about 6 (1 cup) servings.