pat's recipe collection by...

Pat's Recipe Collection By Category 4/14/2014

Category Description ID

APPETIZERS CHEESE DIP 44

1 8 oz package cream cheese

2 cups grated cheddar cheese ( or pepper jack or

jalapeño jack)

1 C mayo

Green onion chopped (optional)

1. Place all ingredients in baking fish 9" square or round pie

plate 2. Microwave on high for 2 min or until ingredients

melted together 3. Stir until combined 4. Bake at 350 for 20

min or until lightly browned

Serve with wheat thins, triscuit, or frito's scoops.

Ingredients Instruction

APPETIZERS Crab Cakes 34

2 pounds crab meat, 1/2 cup bread crumbs,

1/4 cup mayonnaise, 3 green onions, finely chopped,

2 ribs celery, finely chopped, 2 eggs, beaten,

4 teaspoons Worcestershire sauce,

1 Tablespoon horseradish, drained,

1 Tablespoon Dijon mustard, 2 teaspoons Old Bay

seasoning,

1 teaspoon pepper, 1/2 teaspoon salt (optional),

1/2 teaspoon parsley flakes, 1/8 teaspoon Tabasco

sauce

Combine the crab meat, bread crumbs, mayonnaise, green

onions, celery, eggs, Worcestershire sauce, horseradish,

Dijon mustard, Old Bay seasoning, pepper, salt, parsley

flakes and Tabasco sauce in a bowl and mix well. Shape

into 12 large patties. Place on a baking sheet.

Chill, covered, until just before serving time.

Bake at 500 degrees for 10 to 15 minutes on each side or

until brown, turning once.

Serve immediately with lemon slices, tartar sauce or other

Seafood condiment. SERVINGS: 6


APPETIZERS DEVILED EGGS 18

12 eggs, 4 tablespoons mayo, 2tsp yellow mustard

2tsp sweet relish, Salt, Pepper, Paprika

Cold water in sauce pan, bring to boil, 12 min Cool in refrig

Remove shells, slice in half length wise, separate yolks, Put in

bowl Add mayo, mustard, relish, salt and pepper to taste,

mash Put in egg holes Dust with paprika Refrigerate

Can add a sliced olive to egg for decoration ( green or black)




BEVERAGE Mojito 5

1.25 Caotian Morgan Rum

12 mint

1 Tbsp sugar, .5 oz lime juice,

2 oz soda


BEVERAGE Mojito Diablo 4

1 1/2 oz white tequila, 1/2 oz crene de cassis,

2 lime, 12 mint, 36 oz 7Up, 1 Tbsp brown sugar,

Crushed ice




BREAD CHEESE BISCUITS in a LOAF 33

3 C Flour, 1 Tblsp baking powder, 1 tsp salt,

1/4 tsp cayenne pepper, 1/8 tsp black pepper,

4 oz cheddar cheese, cut into 1/4" cubes,

1 1/4 C milk, 3/4 C sour cream, 3 Tblsp butter,

melted,

1 egg, lightly beate

Heat oven to 350. Grease a 9x5 loaf pan with oil

In a bowl whisk together the first 5 ingredients.

Carefully stir in the cheese cubes until covered with flour mix,

this will help prevent the cheese from sinking to the bottom

of the bread.

In a different bowl, whisk together the remaining ingredients.

Fold the wet mixture into the flour and cheese mixture.

Stir until just combined, do not over stir.

Spread the mix into the loaf pan. Bake for 4550 min

Let cool 10 min. Serve after 1 hour.


BREAD Cornbread baked on top of the st 49

http://www.youtube.com/watch?v=l2VP5Jor7Bo

(Video)


BREAD DUMPF KNODEL 37

Package of Rhodes dough, Cube of butter,

1 tsp salt, 1/2 C water

Dust cutting board with flour

Let dough Thaw over night, let rise

In morning, make small balls of dough

Sprinkle board with flour and top of balls Cover with cloth, let

rise for 1 hour Put 1 cube of butter in fry pan , add 1 tsp salt

and 1/2 C water Turn electric fry pan to 325 degrees, let

water and butter steam Add balls to fill fry pan Cover and let

cook till stops steaming Uncover and turn balls in pan let cook

a bit longer, do not let burn, should be golden brown

repeat steps for each batch


BREAD GARLIC BREAD FANTASTIQUE 27

Loaf of rustic French or Italian Bread, Cube and a half

butter softened, 3 Tblsp mayonnaise, 1/3 tsp sage, 2

Tblsp chopped garlic, 3 tsp oregano, 1/2 tsp salt, 1/2

tsp pepper, 3 Tblsp grated Parmesan (plus extra for

sprinkle)

Preheat oven to broil

Combine ingredients

Spread on bread

Sprinkle with a little Parmesan

Broil for 5 min, until lightly toaste




BREAKFAST Baked Hask Browns 50

1lg bag hash browns, 1 cube butter, 1 diced onion, 2c

sour cream, 2c shredded cheese, dash salt and

pepper, 2c butter crackers crushed

Mix hash browns, sour cream, cheese, salt, pepper in a gowl

and put in large baking dish.

Spread crushed butter crackers over top, and pour melted

butter over the top.

Cover in aluminum foil and bake at 350 for 36 minutes.

Remove foil and bake for 20 min. until golden brown and

bubbly


BREAKFAST CHEESE BACON PULL APARTS 7

1 can Refrigerator biscuit dough Pillsbury simply line

(8 count),

Fresh mozzarella cheese, 6 slices thin Bacon cooked

crumbled, Smithfield , soft, 1 C Shredded cheddar

cheese,

2 Tblsp butter

Preheat oven to 350*

Brush 9" skillet or casserole dish with melted butter Unroll

biscuits place into bottom of pan Top with sliced mozzarella

Add bacon crumbles Then shredded cheddar Bake 15 to 20

min, until cheese is melted


BREAKFAST EGG Boats 8

4 Demi sourdough baguettes, 6 eggs,

1/3 C heavy cream, 4 oz pancetta, fine chop and fried

till crisp

3 oz gruyere cheese grated, 2 green onion, thin sliced,

Salt and pepper

Preheat 350*

Cut V in bread to 1/2 " from bottom, partial unstuff Eggs and

cream in bowl, beat Whisk in remaining ingredients, season

Divide (4) and pour into boat, on baking sheet Bake 20 25

min or golden brown, puffed and set in center, check with

knife Cool for 5 min Can cut into sections.


BREAKFAST Eggs Fried, Scrambled and Hard 47

http://www.youtube.com/watch?v=5kVj51d5Pkk

(Video)


BREAKFAST OVERNIGHT OATMEAL 28

Mason jar with lid, 1/3 C rolled oats, 1/2 C milk, 1/4 C

apple cider, 1/2 tsp cinnamon, 1 Tblsp dried

cranberries, 2 Tblsp applesauce, Pinch salt,

Sweetener ( stevia, honey, brown sugar, syrup, agave

etc), Scoop Choc protein powder Nuts if desire

Mix together, leave in frig overnight, can eat cold or heat.




DESSERT BLUEBERRY COBBLER 13

Filling: 1 cup sugar, 2 tablespoons cornstarch,

1 cup water, 3 cups fresh or frozen blueberries,

1 Tblsp melted butter, 1 teaspoon ground cinnamon

Topping: 1 cup sifted allpurpose flour, 1 Tblsp sugar,

1 1/2 teaspoons baking powder, 1/2 teaspoon salt,

1/2 cup milk, 3 tablespoons melted butter

In a saucepan, combine sugar and cornstarch, stir in water.

Bring to a boil; stirring constantly, boil for 1 minute.

TAdd blueberries. Pour blueberry mixture into a lightly

buttered 1 1/2quart baking dish or 9inch pie plate. Sprinkle

with cinnamon and drizzle with melted butter.

Sift together the flour, sugar, baking powder, and salt. Pour

milk and 3 tablespoons melted butter into a measuring cup;

add to flour mixture all at once. Stir just until mixture is

moistened and forms a ball. Drop spoonfuls onto the

blueberries.

Bake at 425° for 25 to 30 minutes, or until lightly browned.

Serves 6.


DESSERT Blueberry Crisp in the Slow Cook 46

http://www.youtube.com/watch?v=1CZbRaXP0aU

(Video)


DESSERT Cheese Cake 19

Crust: 1 1/2 C Grahm cracker crumbs, 2 Tblsp Sugar,

1 1/2 tsp cinnamon, 4 Tbsp butter, melted

Filling:2 8 oz pkgs plus 1 3oz pkg cream cheese

softened

1 C sugar, 2 tsp vanilla, 2 tsp lemon extract, 3 eggs

Topping: 1 C sour cream, 1 Tblsp sugar, 1 tsp vanilla

Nutmeg (optional)

Mix crust ingredients and press into bottom and sides of pie

plate. Bake at 350 for 10 min. Cool. Beat cream cheese in

mixer. Gradually add sugar, beating until fluffy. Add extracts.

Beat in eggs one at a time. Pour over crust. bake at 300 for 1

hour or until firm.

Blend topping ingredients and spread over top of baked

cheesecake. Sprinkle with nutmeg, if desire. Bake 5 min

longer. Cool to room temperature, then refrigerate at least 3

hrs. May top with any of favorite prepared pie fillings, fresh

fruit, or choc



DESSERT Chocolate Creme de Menthe Bite 20

1/2 cup (1 stick) butter, me qlted, 1/2 cup

confectioners' sugar,

1/2 cup baking cocoa, 1 egg, beaten,

1 teaspoon vanilla extract, 2 cups graham cracker

crumbs,

3 cups confectioners' sugar, 1/3 cup crème de menthe

1/2 cup (1 stick) butter, melted, 11/2 cups

semisweet chocolate chips, 1/4 cup (1/2 stick) butter,

melted

TO PREPARE:

Combine 1/2 cup butter 1/2 cup confectioners' sugar,

baking cocoa and egg in a double boiler and mix well.

Bring the water to a boil; reduce heat to low. Cook until

thickened, stirring constantly. Remove from heat. Stir in the

vanilla and graham cracker crumbs. Press the crumb mixture

over the bottom of a greased 9 x 13inch dish. Chill for 15

minutes.

Beat 3 cups confectioners' sugar, creme de menthe and

1/2 cup butter in a mixing bowl until smooth. Spread the

creme de menthe mixture over the chilled layer. Chill for 1

hour.

Combine the chocolate chips and 1/4 cup butter in a double

boiler.

Cook over low heat until smooth, stirring constantly. Spread

the chocolate mixture over the prepared layers. Let stand

until cool.

Cut into squares. Store, covered, in the refrigerator.

YIELDS: 8 dozen squares


DESSERT Chocolate Fudge Coconut Browni 32

Bottom brownie layer: 1 C nuts (almonds) chopped,

8 large dates (medjool), 1 tsp Vanilla

1/8 tsp salt, 4 Tblsp cacao powder

Coconut layer: 1 1/2 C shredded coconut,

23 Tblsp honey, 1/3 c almond flour

1/4 C coconut oil, Pinch of salt

Top: Dark chocolate shredded, 20 almonds

1.Throw it all into a food processor together and mix un�l a

dough ball forms.

2.Grease an 8ʺx8ʺ pan and press your dough into it. Use a

spatula or a spoon because it’s a little sticky.

3.Set your bo�om layer aside while you make the coconut

part.

The coconut Layer: Put it all in a bowl and mix it up together

until well combined. Spread this over your bottom layer and

use a spoon to press it down firmly.

The fancy part: Melt 25 grams of 70% dark chocolate (1/4 of a

bar) over low heat. I don’t have a microwave, but that would

totally work. Then you drizzle. Easier said than done. I used a

spoon, but you could probably use a piping bag or something

fancy like that. Then place your almonds on top in neat little

rows so that you end up with one per bar. It in the

refrigerator for an hour (or the freezer for 1520 minutes if

you are impatient like me) before using a knife to cut into

squares. Put it in the refrigerator for an hour (or the freezer

for 1520 minutes if you are impatient like me) before using a

knife to cut into squares.



DESSERT CINNAMON COFFEE CAKE 45

Cake: 3C flour, 1/4 tsp salt, 1 C sugar, 4 tsp baking

powder,

1 1/2 C milk, 2 eggs, 2 tsp vanilla, 1/2 .c butter

melted

Topping: 1 C butter, softened, 1 C brown sugar,

2 Tbsp flour, 1 Tbsp cinnamon

Glaze: 2 C powdered sugar, 5 Tbsp milk, 1 tsp vanilla

Mix everything together except for the butter. Slowly stir in

the melted butter and pour into a greased 9x13 pan. For the

topping, mix all the ingredients together until well combined.

drop evenly over the batter and swirl with a knife. Bake at

350 for 28 32 min.

While warm drizzle the glaze over the cake.


DESSERT Hot Lemon Souffle 30

3 eggs, separated

3/4 cup sugar, divided, 3 Tablespoons flour, 1 cup

milk

4 Tablespoons butter, melted; Juice of 3 lemons.

3 lemon rinds, grated, Whipped cream

Beat yolks with 1/2 cup of sugar until very light.

Add flour, milk and butter. Mix well. Beat egg whites until

stiff. Beat in 1/4 cup of sugar.

Add lemon juice and rind to egg whites.

Fold into custard. Turn into wellbuttered 1 quart casserole.

Set in pan of hot water and bake for 30 minutes at 375

degrees.

Remove from water and return to oven to brown, about 5

minutes.

Serve warm with whipped cream. SERVINGS: 6


DESSERT RICE CRISPY SQUARES 10

3 Tblsp butter

4 C mini marshmallows

6 C Kellogg's rice Krispy treats

melt butter, and marshmallows in microwave, 3 min stir after

2 min, Remove stir until smooth Add cereal, stir until coated

Using a buttered spatula or wax paper press mixture into

13x9x2 pan Cool, cut


DESSERT Sweet Treat 6

2 (12 oz) bags dark chocolate morsels

1 C raw almonds, chopped

1 C dried cranberries, or blueberries

Line a 12 x 15 baking sheet with waxed paper Microwave

morsels in lrg glass bowl fir 34 min, stir after 1.5 min then at

30 sec intervals until melted and smooth

Pour mixture onto paper lined baking sheet speed to 1/4 "

thick sprinkle with nuts and fruit, gently press into chocolate

Refrigerate 23 hours until firm cut into pieces



DESSERT WATKINS CHEESE CAKE 26

Crust: 1 1/2 C Grahm cracker crumbs, 2 Tblsp Sugar,

1 1/2 tsp cinnamon, 4 Tbsp butter, melted,

Filling: 2 8 oz pkgs plus 1 3oz pkg cream cheese

softened. 1 C sugar, 2 tsp vanilla, 2 tsp lemon extract,

3 eggs,

Topping: 1 C sour cream, 1 Tblsp sugar, 1 tsp vanilla.

Nutmeg (optional)

Mix crust ingredients and press into bottom and sides of pie

plate. Bake at 350 for 10 min. Cool. Beat cream cheese in

mixer. Gradually add sugar, beating until fluffy. Add extracts.

Beat in eggs one at a time. Pour over crust. Bake at 300 for 1

hour or until firm.

Blend topping ingredients and spread over top of baked

cheesecake. Sprinkle with nutmeg, if desire. Bake 5 min

longer. Cool to room temperature, then refrigerate at least 3

hrs. May top with any of favorite prepared pie fillings, fresh

fruit, or choc.




DRESSING Ginger Dressing 53

1 teaspoon fresh minced garlic, 3/8 cup (1/4 + 1/8)

lemon juice,

1/4 cup soy sauce, 1/4 cup honey, 1 tablespoon

grated ginger,

2 teaspoons mustard powder, 1/4 cup sesame oil,

2 teaspoons carrot puree, 2 tablespoons celery puree

(puree by slightly cooking then mashing or process to

mush

Combine all ingredients in a medium saucepan.

Heat without boiling, and serve.

Makes 10 2tablespoon servings.

Nutrients per serving: calories 87, protein 1g, carbohydrates

13g, fat 6g, cholesterol 0mg, saturated fat <0g, sodium

267mg, dietary fiber 0mg Recipe from Taste of Health by

Barbara Kerr




MAIN DISH Zucchini Boats 55

2 med Zucchini, 1 med Onion, chopped,

½ lb Gourd meat, (lean gr. beef, chicken, turkey or

sausage),

¼ cup Chopped green or red peppers (optional)/

¼ cup Chopped tomatoes, fresh or canned, ¼ tsp

Pepper,

¼ cup Seasoned tomato sauce (pizza sauce, catsup,

salsa, spaghetti,

etc)

1) Cook ground meat and chopped onion in large skillet over

medium heat until onion is soft and meat has lost its pink

color. Remove to a bowl and cover lightly with a plate or

cover.

2) Cut zucchini in half lengthwise. Using a spoon, remove the

large seeds and discard. Remove some of the meat of the

zucchini, leaving about ¼ inch around the edge to form a

boat. Chop the removed zucchini and add to the cooked meat

in the bowl; cover bowl.

3) Place the zucchini in the large skillet, boat side up. Cover

and cook on medium heat about 3 minutes.

4) While the boats are cooking, cut the tomatoes into chunks

and add to the meat mixture. Add the cheese, cut peppers,

and pepper.

Mix lightly.

5) Uncover skillet and fill the boats with the meat mixture,

drain each spoonful as you fill the boats. Add the liquid

remaining in the bowl to the bottom of the skillet, below the

boats, for a bit of additional moisture.

6) Cover and cook on low heat for about 15 minutes or until

the zucchini boats are tender when pierced with a fork. Lift

the cover and top each boat with a bit of seasoned tomato

sauce. Cover and cook 1 minute to heat the sauce.

7) Use a wide spatula or two large spoons to lift the boats

from the skillet to serving plate. Top each boat with some

additional tomato sauce and a bit of grated cheese, serve

with a hearty bread and mixed salad for a complete meal.

Servings: 4

Yield: 1 boat each/serving


MAIN DISH BACON SMOTHERED CHICKEN 9

8 bacon slices, 8 chicken breasts,

2 cans mushroom soup (10 oz),

1 C sour cream, 1/2 C flour, Salt and pepper

Wrap each piece chicken with 1 bacon

Place in crock pot (45 quart)

Combine soups, sour cream, and flour

Pour over chicken

Check chicken at 5 hours

Internal temp of chicken needs to be 160 170



MAIN DISH CHICKEN TATER CASSEROLE 29

1 can cream of chicken soup, 1/4 C milk, 2 Tblso

butter, 1 1/2 C cooked chicken, cut to 1" cubes, 1

(10oz) frozen peas and carrots (thaw), 1 1/2 C

cheddar cheese, 1 pkg frozen tater tots

Heat oven to 350

In sauce pan combine soup, milk and butter, cook until

heated through. Stir in chicken, peas, carrots and cheese.

Put in 2 qrt baking dish and top with tater tots Cover and

bake 35 min.

Uncover and bake 10 more min or until tots are golden brown.

Serve immediately


MAIN DISH CRISPY CHEDDAR CHICKEN 36

CHICKEN: Thin cut boneless chicken breast, Ritz

crackers (crushed),

Shredded cheddar cheese, Milk

SAUCE: ( for crispy cheese chicken)

Cream of chicken soup, Sour cream, and Butter

Preheat oven to 400degrees

Put milk in one pan, Put cheddar cheese in one pan, and put

crushed crackers in one pan

Slightly pound chicken to make tender

Dip on milk, then cheese (both sides) then in crackers Bake

35min

SAUCE: Mix ingredients in sauce pan medium heat

Serve over chicken when plating


MAIN DISH Dog in a Dog Fun Dish 40

Rhodes™ Dinner Rolls, thawed but still cold,

hot dogs, 1 slice white cheese,

1 black bean, Black olives

Combine two rolls and flatten into a 7 x 5inch rectangle.

Place on a sprayed baking sheet. Place a hot dog on the

dough and roll the dough around the hot dog leaving excess

dough on one end to make the head. Pinch a small tail on the

other end of the dog. Pinch the dough together behind the

head to form the neck. Cut another roll into three pieces. The

first piece is slightly larger than ½ of the roll. The other two

pieces are each made from half of what is left. Roll the larger

piece into a 6inch rope that is very thin in the center and

fatter on each end. Lay the rope over the pinched neck and

flatten the ends to make the ears. Roll the other two pieces

into 4inch ropes that are thin in the center but have small

balls on the ends. Place these under the dog to make the feet.

Repeat steps to make as many dogs as desired. Bake at 350°F

1520 minutes or until golden brown. Use cheese, black beans

and olives for eyes and nose.



MAIN DISH EASY ENCHILADAS 21

2 to 4 cups of cooked meat (your choice of turkey,

beef or pork),

1/2 Onion (use cone #2) mix with meat,

8 ounces of cheese (either cheddar, Monterey Jack,

or Pepper Jack) grate with cone #2.

1 can Red Enchilada Sauce, 12 Corn Tortillas

Spray skillet with Pam Olive Oil. Pour 1/4 can of Enchilada

sauce into bottom of skillet. Layer 4 corn tortilla. Add 1/4 can

enchilada sauce on top of tortillas. Add half of the

meat/onion mixture, 1/3 of the cheese. Repeat layers ending

with cheese on top. Put skillet on medium heat with lid on.

When vapor escapes, turn to low and cook 20 minutes.

Remove from heat and let stand 5 minutes and serve.

FAST and EASY and a GREAT way to use leftovers


MAIN DISH Garlic Pork Chops 1

4 Pork chops 11.5 inches thick, 1 Large red apple

cored, peeled & sliced

1 Tablespoon powered garlic

1 Teaspoon Mrs Dash

1 Teaspoon pepper

Preheat skillet to medium heat

Sprinkle pork chops w/garlic

Season chops with Mrs. Dash & pepper

Brown chops on both sides

Add apples into skillet

Cover & cook until vapor appears from lid Reduce heat and

cook 1520 minutes Serve


MAIN DISH Mama Mia Italian Meatloaf 2

8 ounces Italianstyle tomato sauce, divided

1 egg, lightly beaten

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/3 cup seasoned dry bread crumbs

3 Tablespoons grated Parmesan cheese

2 teaspoons garlic powder

1/4 teaspoon black pepper

1 pound ground beef

1/2 pound ground pork

1 cup shredded Asiago cheese, about 6 ounces

1. Reserve 1/3 cup tomato sauce; refrigerate. Combine

remaining tomato sauce and egg in large bowl.

2. Stir in onion, bell pepper, bread crumbs, Parmesan cheese,

garlic powder and black pepper.

3. Add ground beef and pork; mix well and shape into loaf.

4. Carefully transfer meat loaf to slow cooker. Cover; cook

on low 8 to 10 hours.

5. Spread meat loaf with reserved tomato sauce; sprinkle

with Asiago cheese.

6. Cover; cook 15 minutes or until cheese is melted.


MAIN DISH Meatballs and Spaghetti 31

3 Tablespoons Extra Virgin olive oil, 1/2 cup chopped

onion,

1 clove chopped garlic, 2 (20 ounce) cans of tomatoes,

1 (8 ounce) can tomato sauce, 1 (6 ounce) can

tomato paste),

1 cup water, 1 teaspoon basil, 2 Tablespoons parsley,

2 teaspoons salt, 1/2 teaspoon pepper

INGREDIENTS for Meatballs: 3/4 pound ground meat,

1/4 1/2 pound ground pork, 1/2 cup seasoned

bread crumbs,

1/2 cup Parmesan cheese, 1 Tablespoon parsley, 1

clove minced garlic, 1/2 cup milk, 2 beaten eggs

TO PREPARE the Sauce: Saute onion and garlic in olive oil.

Add canned tomatoes, tomato sauce, tomato paste, water,

basil, parsley, salt and pepper.

Simmer sauce over low heat about 1 hour.

Stir often or it will stick.

TO PREPARE the Meatballs: Mix all ingredients with hands.

Roll into small balls and brown on all sides.

Add to sauce and continue to cook for 30 to 45 minutes



MAIN DISH Palos Verdes Chicken Pie 35

4 Tablespoons butter, 4 teaspoons flour, 1 cup

chicken broth,

1/2 cup diced carrots, peeled, 1/2 cup green peas,

2 chicken breast halves, skinned, cooked and diced,

1/8 teaspoon dried thyme, Salt and Pepper to taste

INGREDIENTS for Biscuit Dough: 3/4 cup flour, 1

teaspoon sugar,

1/2 teaspoon salt, 1 teaspoon baking powder,

2 Tablespoons butter, cut into pieces,

1 Tablespoon grated Parmesan cheese, 1/2 cup milk

or half and half

1. Preheat oven to 375 degrees.

2. Melt butter in a medium pan and stir in flour. Stir in

broth and cook over low heat until mixture is smooth

and thickened, about 5 minutes. Stir in carrots, peas

and chicken. Add thyme and season well with salt and

pepper. Remove from heat and set aside.

3. Prepare Biscuit Dough: Place flour, sugar, salt and

baking powder in a bowl and stir to mix well. Cut in

butter until crumbly. Add cheese. Pour in milk and

stir briefly until batter is sticky and holds together.

4. Spoon half of chicken mixture into buttered 1quart

casserole. With spoon, drop half of dough over

chicken. Cover with remaining chicken mixture and top

with remaining dough.

5. Bake until golden brown, about 30 40 minutes.

SERVES 2


MAIN DISH Pat's 1 Alarm Chili 24

1 pkg beef stew pieces, 1 cup sausage crumbles,

2 8oz. Cans Creamy tomato soup, 1 can black beans,

1 can chili beans, 2 pkg. Chili Seasoning, 1 pkg, Beefy

Onion Seasoning, 2 cups water

Slice beef stew pieces into small chunks.

Brown beef and sausage.

Place all ingredients into a slow cooker, mix, and slow cook

for 6 hours on low to medium stirring occasionally.


MAIN DISH Pat's Burritos 25

1 lb. lean ground beef, 1 pkg. taco seasoning, 3 green

onion, 1 sm. can sliced ripe olives, Pico de Gallo, Sour

Cream, shredded medium cheddar cheese, 1 pkg,

flour tortillas

Brown Ground beef in skillet, drain, mix in Taco Seasoning,

and add small amount of water to mix in the seasoning.

Add each ingredient to flour tortilla, roll and place in a

greased baking dish (should hold up to 8 burritos).

Preheat oven to 300 degrees.

Cover dish with aluminum foil, poke a few holes in the foil,

and bake in the top rack for 1 hour.

Remove foil a continue baking for another 15 to 30 minutes.



MAIN DISH Pat's Tater Mex 23

1 lb Lean Ground Beef, 2 pkts. Taco Seasoning,

3 Green Onions, 2 thick slices Walla Walla onion,

1 small can sliced ripe olives, 1 cup Pico de Gallo,

3 cups medium cheddar cheese, and 1 pkg. Tater Tots

Brown Ground beef in skillet, drain, mix in Taco Seasoning,

and add small amount of water to mix in the seasoning.

Dice onions and add to meat along with the olives and Pico

de Gallo.

Grease (Spray PAM) to a good size baking dish, and add the

ingredients.

Spread the cheddar cheese over the top of the muxture, and

place the tater toits over the top of the cheddar Cheese.

Cover with aluinum foil poking a few holes in the top.

Preheat oven to 300 degrees, and place in bottom rack for 2

hours.

Remove foil, place on top rack, and bake for another 30

minutes or until tater tots are golden brown.


MAIN DISH Roast Beef and Vegetables 38

Roast, Onions, Potatoes, New Potatoes, Celery,

Red Pepper, Carrots, Mushrooms,

(Use your choice of vegetables),

Your Favorite Seasonings

Preheat the unit on medium heat until a few drops of water

dance around the bottom of the unit at this point the unit is

hot enough to begin cooking. Place the roast in the unit,

cover.

Let the meat brown 35 minutes. Once the meat has

browned, remove the cover. You will notice that the top of

the meat is also brown.

Using a fork, flip the roast and begin adding your vegetables.

Place your vegtables underneath and above your roast.

You may also add any seasonings to your taste. A basic rule of

thumb is if it sounds good it probably is.

After seasoning, replace the cover and

place the unit on your slow cooker base. Depending on when

you want dinner to be ready will determine what setting to

use on your slow cooker. Cooking time can range anywhere

between 3 to 8 hours.

Customize your cooking time depending on your time



MAIN DISH SalmonEgg Salad 43

1 cup Cooked Salmon, 1 Egg,

¼ cup Mayonnaise, low or fatfree, 2 Green onions,

2 Tbs Dill, fresh chopped (or 1/2 tsp. dried),

1 tsp Lemon Zest, Fresh Ground Pepper

1 thin Cucumber, sliced (#6 cone)

1 Tomato, sliced (Optional)/ Leaf Lettuce (Optional)

Directions:

1) This recipe calls for cooked salmon. Leftover salmon works

well or a 3 oz. pouched salmon. For fresh salmon, cook the

waterless way (see cookbook for details) for about 10

minutes over medium heat or until fish flakes.

2) Cook the egg the waterless way (see cookbook for details)

for 15 minutes. Cool to the touch in cold water and peel.

Allow egg to cool before chopping into small pieces.

3) Use your fingers or a fork to separate the cooked salmon

into flakes. Do not "mush" the salmon.

4) In a small bowl, mix together cut egg, mayonnaise, green

onions, dill and lemon zest. Add in the salmon and lightly mix

with two forks; season with pepper to taste. Try to somewhat

retain the look of the cut egg and salmon flakes. Do not over

mix. Chill until ready to serve.

5) Serve as a salad on a bed of lettuce, in a sandwich or pita

roll, or as a wrap in a whole wheat tortilla. Whole wheat

products enhance the flavor of this salad. Stuff with lettuce

leaves, tomatoes slices and especially sliced cucumbers for

added crunch.

Servings: 4


MAIN DISH Skillet Lasagna 22

1 Pound Ground Beef, 1 Onion (Cone #2),

1/2 pound mushrooms,

1 28 ounce can of spaghetti sauce (or make your

own),

1 8 ounce box of of noboil Lasagna noodles,

1 16 ounce low fat Cottage Cheese,

1 Egg, 1/2 cup Parmesan Cheese,

1/2 pound Mozzarella Cheese (cone #1)

Brown beef in skillet, drain fat. Add meat to sauce in bowl.

In separate bowl mix together cottage cheese, Parmesan

cheese, and Egg.

Spray side of skillet with Pam Olive Oil for easy serving.

Layer of sauce on bottom of skillet, then noodles, cottage

cheese mixture, sauce, repeat.

Top with Mozzarella cheese. Cook on medium heat until you

see vapor escape from lid, turn to low and cook for 30

minutes


MAIN DISH SLOW COOKER MEAT LOAF 11

2 eggs, 3/4 C milk, 2/3 C seasoned bread crumbs,

2 teaspoons dried minced onion, 1 tsp salt,

1/2 tsp rubbed sage, 1/2 C sliced fresh mushrooms,

1 1/2 pounds ground beef, 1/4 C ketchup, 2 Tblsp

brown sugar,

1 tsp ground mustard, 1/2 tsp Worcestershire sauce

Combine eggs, milk, bread crumbs, onion, salt, sage, and

mushrooms in bowl Crumble ground beef into mixture Place

in slow cooker 56 hrs<xappledatadetectors://19>



MAIN DISH Stove top Tamale Pie 39

1 lb. lean ground beef, 1/2 onion, chopped,

1 bell pepper, diced, 23 tablespoons cilantro,

chopped,

1/2 cup olives, sliced, 4.5 oz. can green chilies,

1 can (8 ounces) tomato sauce, no salt,

1 can (14 ounces) kidney beans, undrained,

1 package (1.25 ounces) taco seasoning mix,

1 package (8 ounces) corn muffin mix,

1/4 cup sliced green onion,1 cup shredded cheese

1. In 10" skillet, brown ground beef on medium. Drain off fat

if necessary.

2. Place chopped onion, bell pepper and cilantro into skillet.

Cover and steam at mediumlow heat until tender.

3. Add olives, green chilies, tomato sauce, kidney beans and

taco seasoning. Cover and simmer 5 minutes.

4. Mix corn muffin mix according to package. Drop by

spoonfuls over skillet mixture.

5. Cook on medium setting for 1517 minutes or until

cornbread is done.

5. Top with cheese and green onions, cover and heat until

cheese melts.


MAIN DISH TURKEY QUICHE 12

5 large eggs

2 1/2 3 c leftover stuffing or half of a 6 oz pkg bread

stuffing mix, prepared according to pkg directions

1 c shredded cheese ( your choice)

1 1/2c diced cooked turkey

1/3 c thinly sliced green onions, optional

1/2 c sliced mushrooms or other vegi left over

1 c half and half or milk (or half gravy half turkey

stock and half milk) salt and pepper

Beat one egg till blended then add stuffing and mix well.

Press stuffing mixture over bottom and up sides of a greased

10" pie pan or deep quiche pan. Bake on lowest rack of oven

at 425° until stuffing is crisp and dry to touch, about 15

minutes. Remove from oven, reduce temperature to 350°

Sprinkle cheese over bottom and sides of stuffing crust, then

top crust evenly with turkey, onions (optional) and

mushrooms.

Beat remaining eggs, then stir in half and half and season to

taste with salt and pepper. Pour over turkey mixture.

Bake on lowest rack of oven until filling appears set when

pan is gently shaken, about 30 minutes.

Let stand for at least 10 minutes before cutting into wedges.




SALAD Fruited Cucumber Salad 52

1 med Cucumbers

1 large Apple, 1 cup Seedless Green Grapes,

1 cup Seedless Red Grapes, ½ cup Fatfree Sour

Cream,

1 Tbs Splenda (or Sugar), 1 Tbs Parsley, minced,

1 Tbs Dill Pimento, diced

1. Cut cucumber in quarters lengthwise, remove most of the

seeds.

Use the #5 cone and Kitchen Kutter to slice and skin in one

step.

Cut the apple the same way, cut into quarters, remove the

seeds and cut with #5 cone.

2. Wash and drain grapes. Cut in half.

3. Mix the fatfree sour cream, sweetener and parsley

together.

Gently fold in the prepared fruits, cucumber and pimento.

Top with a sprinkle of dill.

4. Serve on bed of lettuce.

Servings: 6


SALAD Nine Vegetable Garden Salad wit 48

http://www.youtube.com/watch?v=J7MLQKHOGBg

(Video)


SALAD Oriental Salad 51

1/2 head iceberg lettuce, cut up, 1/2 head romaine

lettuce, cut up,

1 cup purple cabbage, Kitchen Kutter cone # 4,

1 carrot shredded, Kitchen Kutter cone # 1,

1/2 cup orange, yellow or red pepper, cut into thin

strips,

2 cups Napa cabbage, sliced thin,

1 medium tomato, diced small

Toss together and serve in a large bowl and serve with ginger

dressing. Serves 12

Nutrients per serving: calories 15, protein 1g, carbohydrates

3g, fat 0g, cholesterol 0mg, saturated fat 0g, sodium 10mg,

dietary fiber 1g


SALAD PRETZEL JELLO 3

2 C broken pretzels, 1 1/2sticks butter,

2 8oz packages cream cheese, 2 C sugar,

large cool whip, 2 3oz pkgs strawberry jello,

2 C pineapple juice, 2 sm boxes frozen strawberries

Mix pretzels with 1/2 stick melted butter, press into 9x13

pan Bake 10 min at 400

Mix cream cheese with sugar, spread over pretzels,

refrigerate

Dissolve strawberry jello in 2 C boiling pineapple juice, put 2

boxes froz strawberries in jello, do not thaw, when slightly

jelled put on cream cheese mix

Refrigerate until jello solid

Put cool whip over mix



SALAD RASPBERRY JELLO SALAD 16

3 small pkgs raspberry jello, 2 1/2 C boiling water,

2 C applesauce, 2 pkgs frozen raspberries

Topping (make the night before) :

2. C sour cream, 1 1/2 C mini marshmallows,

Sugar, Dash of marchino cherry juice to thin

Dissolve jello in water, add frozen berries and stir in until

completely hawed. Add applesauce and nuts pour in 9x13

Pyrex.

Let set until firm in fridge.

Add topping.




SIDE DISH ASPARAGUS Garlic roasted 42

Spears, Garlic salt, Salt, pepper,

Parmesan cheese, Olive oil

Lightly fry spears in butter, add garlic, salt, and pepper

Lay in baking pan add olive oil and light dust of Parmesan

Roast in oven at 450 degrees for 10m, turn them at 5 min

and repeat a drizzle of olive oil and light dust of Parmesan.


SIDE DISH BROCCOLI BAKE 17

4 heads Broccoli, Block of vegetable cheese,

23 rolls of ritz crackers, 2 cubes of butter, melted

Steam enough broccoli to double layer a 9x13 pan until

slightly tender Put under cold water to stop the cooking,

drain on paper towels till very dry Heat oven to 350 Layer

pyrex pan with broccoli, then layer of sliced velvet tea

cheese, another layer of broccoli and one more layer of

cheese Crush Ritz crackers and sprinkle on top of cheese

Drizzle the butter over the top.

Bake, uncovered, 35 to 40 min or until bubbling througho


SIDE DISH CORN CASSEROLE 14

1 ( 15 1/4 oz) can whole kernel corn, drained

1 ( 14 3/ 4 oz) can cream style corn

1 (8oz ) package Jiffy corn muffin mix

1 C sour cream

1/2 C butter, melted

1 1/2 C shredded Cheddar cheese

Preheat oven to 350

Grease 9" by 9" baking pan or a 2 qrt casserole dish

Mix together the corn, Jiffy, sour cream and butter in a large

bowl. Stir in cheese. Pour into the prepared pan.

Bake for 55 min, or until golden brown and set. Let stand for

5 min before serving

Can bake for a shorter time in a 9x13' but texture will be

different


SIDE DISH SLOW COOKER STUFFING 15

1 C butter, 2 C chopped onion, 2 C chopped celery,

1/4 C fresh chopped parsley, 12 oz sliced mushrooms,

12 C dry bread cubes, 1 tsp poultry seasoning,

1 1/2 tsp dried sage, 1 tsp dried thyme,

1/2 tsp dried marjoram, 1 1/2 tsp salt,

1/2 tsp ground black pepper, 4 1/2 C chicken broth,

2 eggs beaten

Spoon cooked vegi's over bread crumbs in a very large bowl,

Season with poultry seasoning, sage, thyme, marjoram, and

salt and pepper. Pour in enough broth to moisten, and mix in

eggs. Transfer mixture to slow cooker, and cover.

Cook on high for 45 min, then reduce heat to low, and cook

for 4 to 8 hours




SOUP Hearty Minestrone Soup 54

5 cups water, 1/2 cup each: celery, onion (chopped),

1/2 cup carrots (cone 2, then chopped), 45 cloves

garlic, minced,

3 tbs. fresh basil, 1 1/2 tsp. oregano, 1 tsp. rosemary,

1/8 tsp. crushed red pepper, 2 tbs. olive oil,

2 bay leaves, 1 15 oz. can red kidney beans,

undrained,

1 28 oz. can diced tomatoes, 2 cups spinach,

1/2 cup cabbage, cone 4, 1/2 cup zucchini, thinly

sliced,

1/2 cup pasta, uncooked, 1/2 lb frozen peas

1. In 8 Quart Unit, combine water, carrots, celery, onion,

garlic, basil, olive oil, rosemary, red pepper, oregano, and bay

leaves.

Heat at medium for 5 minutes then reduce to medium/low

and cover and cook for 15 minutes.

2. Add can of kidney beans, tomatoes, spinach, cabbage,

zucchini, pasta, and peas. Cover and cook for 3040 more

minutes on medium/low.

Makes approximately 6 servings.


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