Four Cheese Macaroni
1/3 cup Flour
2 2/3 cups milk
3 ounces swiss cheese — shredded
1/2 cup parmesan cheese — grated
1/2 cup cheddar cheese — shredded
3 ounces American Cheese — Cubed
6 cups cooked macaroni
1/4 teaspoon salt
vegetable cooking spray
1/3 cup Bread Crumbs
1 tablespoon Butter — softened
Preheat oven to 375 degrees F. Place flour in a large saucepan. Gradually add an equal amount of milk, stirring until smooth. Add remaining milk, stirring constantly. Cook over medium heat until thick and creamy, stirring constantly. Add cheeses; cook until cheese melts, stirring often. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2 quart casserole dish coated with cooking spray. In a small bowl, combine bread crumbs and butter, stir until well-blended. Sprinkle over macaroni mixture. Bake until bubbly and lightly browned, about 30 minutes.
This recipe for Four Cheese Macaroni serves/makes 4.
Mushroom Crusted Ham and Cheese Pie
This pie’s crust is actually herbed mushrooms! It’s also filled with a
great-tasting ham and cheese custard.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 8 servings
10 ounces fresh mushrooms, coarsely chopped
1/4 cup finely chopped onion
1/4 cup butter
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces shredded sharp Cheddar cheese
1 (8 ounce) container herb and garlic flavored cream cheese, softened
1 dash hot pepper sauce
1 cup cooked ham, diced
1 tablespoon chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C.)
In a medium pan, saute mushrooms and onion in 3 1/2 tablespoons of the butter until just tender, about 5 minutes. Stir in the bread crumbs, Parmesan, salt and pepper.
Butter the bottom and sides of a 10 inch deep dish pie pan with remaining butter. Press mushroom mixture into pan evenly on bottom and sides. Sprinkle shredded cheese over the mushrooms.
In a blender, beat together cream cheese, eggs and hot pepper sauce until well incorporated. Stir in diced ham. Pour over the shredded cheese and bake 30 minutes or until set in center. Garnish with fresh chopped parsley.
Sake Salmon Fillets
4 skinless salmon fillets, 3-5 ounces each
2 Tbs kosher or sea salt
1/2 cup sake or white wine
Vegetable oil for grill
Place salmon on plate. Sprinkle both sides with salt.
Cover; re-frigerate 1-2 hours. Rinse salmon under cold
water; pat dry. Transfer salmon to bowl. Cover with sake,
turning salmon to coat. Cover; refrigerate 30-60 minutes,
Heat grill to high. Drain salmon; pat dry with paper
towels. Oil grill with vegetable oil. Sear salmon over
direct heat, 3-4 minutes. Transfer fish to indirect heat;
cook until salmon is cooked through, 4-7 minutes.
Yield: 4 servings
Notes: Your favorite marinade could be used in place of
the wine. Even veteran chefs acknowledge that salmon
cooked on a grill tends to stick, even if the grate is
oiled first. So be prepared.
Jalapeno-Blue Cheese Burgers
Blue cheese, jalapeño and Swiss cheese round out these huge grilled burgers.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Yields: 4 servings
2 pounds ground beef
6 jalapeno peppers, seeded and chopped
8 ounces crumbled blue cheese
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons tamari or soy sauce
2 teaspoons salt, or to taste
4 slices Swiss cheese
4 hamburger buns, split
Preheat a grill for high heat.
In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands. Pat lightly into 4 large fat patties.
Place patties on the grill, and cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.
Southwest Tamale Tart
1 cup Bisquick Heart SmartT mix
1/2 cup cornmeal
1 1/2 cups reduced-fat shredded Cheddar cheese (6 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 oz) Progresso® black beans, drained, rinsed
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded, chopped
Old El Paso® salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired
1. Heat oven to 350ºF. Spray cookie sheet with cooking spray.
2. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet.
In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.
High Altitude (3500-6500 ft):
Increase broth to 1/2 cup.
Easy Turkey Pot Pie
2 cans (10 3/4 oz each) condensed cream of chicken and mushroom soup
1 can (10 1/2 oz) condensed chicken broth
4 cups cut-up cooked turkey
1 bag (1 lb) Green Giant® frozen mixed vegetables
2 cups Bisquick Heart SmartT mix
1/2 teaspoon poultry seasoning
1 1/2 cups fat-free (skim) milk
1. Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, heat soup, broth, turkey and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13×9-inch pan.
2. In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
3. Bake about 30 minutes or until light brown.
High Altitude (3500-6500 ft):
Heat oven to 400°F (375°F for glass pan). Boil and stir soup mixture 3
minutes. Bake 35 to 40 minutes.
refrigerated butter-flavored cooking spray
2 cups (288 g) fresh blackberries, rinsed and drained
1 teaspoon (5 ml) grated orange zest
2 packets sugar substitute
1 teaspoon (5 ml) granulated sugar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
3 tablespoons (45 g) all-purpose flour
2 tablespoons (30 g) rolled oats
2 tablespoons (25 g) reduced-fat margarine
Preheat the oven to 425°F (220°C), Gas Mark 7. Coat four 1-cup (120
ml) soufflé dishes or small baking dishes with cooking spray.
Combine the berries and orange zest. Divide between the 4 soufflé
In a small bowl and using a fork, combine the remaining ingredients
to make a crumble topping. Sprinkle on top of the fruit.
Bake until crisp and the fruit is done, about 15 minutes. Serve warm.
Per Serving: 108 calories (33% calories from fat), 2 g protein, 4 g
total fat (0.9 g saturated fat), 18 g carbohydrate, 5 g dietary
fiber, 0 cholesterol, 66 mg sodium
Diabetic Exchanges: 1 carbohydrate ( 1/2 bread/starch, 1/2 fruit), 1
Note: Vary the berries, using blueberries, boysenberries,
loganberries, or raspberries.
1/3 cup butter, melted
½ cup crushed saltine crackers
2 Tbsp. dry onion soup mix
8 chicken legs – (Or can use any chicken parts.)
Heat oven to 350º.
Stir together crackers and onion soup mix.
Dip chicken legs into melted butter then coat with cracker mixture.
Place remaining butter in 13×9″ baking pan, then top with coated chicken
Sprinkle with any remaining crumb mixture.
Bake for 45-55 minutes or until chicken is tender and thoroughly cooked.
You can serve these with a cucumber dip for dipping if desired.
Lentil and Vegetable Casserole
2 cups lentils, picked over and rinsed
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cups (500 ml) water, vegetable, or chicken stock
2 onions, chopped
2-4 cloves garlic, finely chopped
2 bay (laurel) leaves
1/2 tsp (2 ml) fennel seeds
1/2 tsp (2 ml) marjoram
Salt and freshly ground pepper to taste
4 carrots, chopped
1/2 lb (225 g) fresh green beans (haricots), cut into
1-inch (3 cm) pieces
3 Tbs (45 ml) chopped parsley
2 cups (500 ml) shredded cheddar cheese
Combine the lentils, tomatoes with their liquid, water, onions,
and seasonings in a shallow 3- or 4-quart (3-4 L) baking dish.
Mix well, cover tightly, and bake in a preheated 375F (190C)
oven for 30 minutes. Stir in the carrots, green beans, and parsley
and bake covered until the vegetables are tender, 30 to 40 minutes.
Discard the bay leaves, top with the cheese, and bake uncovered
until the cheese is melted, 3 to 5 minutes. Serves 4 to 6.
Oven Kalua Pork
5 pounds pork butt roast
1 tablespoon liquid smoke flavoring
2 1/2 tablespoons Hawaiian sea salt (or Kosher
Preheat oven to 325F. Rub liquid smoke and 1 1/2 tablespoons
of the salt into the skin of the pork. Wrap well in foil, and seal
completely. Place in a roasting pan.
Bake in preheated oven until an internal temperature of 160
F is reached, about 5 hours. Remove from oven and let cool before
shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of