Tuesday, November 30, 2010

Oat and Wheat Pancakes with Cherry Berry Sauce

Makes 4 (12 pancakes) servings
Prep Time: 20 min.
Cooking Time: 25 min.

INGREDIENTS:
SAUCE
1/2 cup water
1 Tablespoon cornstarch
1/4 cup sugar
2 teaspoons fresh lemon juice
2 teaspoons vanilla
1/4 teaspoon ginger
1 1/2 cups frozen unsweetened pitted dark sweet cherries
1 1/2 cups frozen unsweetened raspberries or blueberries
PANCAKES
3/4 cup uncooked oat bran hot cereal
1/2 cup whole wheat flour
3 Tablespoons dark brown sugar
2 Tablespoons wheat germ
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups skim milk
1 Tablespoon oil
2 egg whites or 1/3 cup refrigerated or frozen fat-free egg product, thawed

DIRECTIONS
1) In medium saucepan, combine water and cornstarch; stir until cornstarch is dissolved. 2) Stir in sugar, lemon juice, vanilla, ginger, cherries, and blueberries.
3) Cook over medium-high heat for 10 to 15 minutes or until mixture comes to a boil, stirring occasionally. Boil 1 minute. Set aside.
4) In medium bowl, combine oat bran, flour, brown sugar, wheat germ, baking powder and salt; mix well.
5) In small bowl, combine milk, oil and egg whites; beat until well blended.
6) Add to dry ingredients and stir just until dry ingredients are moistened and large lumps disappear.
Preheat nonstick griddle or large skillet to medium-high heat (375°F.).
7) Pour scant 1/4 cup batter onto hot griddle, spreading to form 4-inch pancakes.
8) Cook for 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface.
9) Continue to cook for 1 1/2 to 2 minutes or until golden brown. Serve warm sauce over pancakes.

Monday, November 29, 2010

Hot Cocoa Mocha

Makes 3 to 4 servings
Prep Time: 5 min.
Heating Time: 1-1/2 to 2-1/4 min.


Ingredients:
1/4 cup sugar
2 Tablespoons Cocoa
2 Tablespoons water
1 cup whipping cream
1-1/4 to 2 cups hot coffee

Directions:
1) Stir together sugar and cocoa in microwave-safe 2 cup measure.
2) Add water and stir until well blended.
3) Microwave at HIGH (100%) 30 to 45 seconds or until mixture boils.
4) Add whipping cream and stir until well blended.
5) Microwave at HIGH 1 to 1-1/2 minutes or until hot.
6) Combine cocoa mixture and coffee. Serve immediately.

Sunday, November 28, 2010

Pumpkin Walnut Cookies

Makes 5 dozen cookies
Prep Time: 15 min.
Baking Time: 8 to 10 min.


Ingredients:
Cookie
1 cup butter, softened
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts
Frosting
2 cups powdered sugar
1/4 cup butter, softened
1 package (3-ounce) cream cheese, softened
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon
Walnut pieces, if desired

Cookie Recipe Directions:
Preheat oven to 350°F.
1) In large bowl, combine butter, brown sugar and sugar . Beat at medium speed, scraping bowl often, until creamy.
2) Add pumpkin, egg and vanilla. Continue beating until well mixed.
3) Reduce speed to low and add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt.
4) Beat, scraping bowl often, until well mixed. Stir in 1 cup walnuts by hand.
5) Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheets.
6) Bake for 8 to 10 minutes or until set. Cool completely.
7) In a medium bowl, combine powdered sugar, butter, cream cheese, vanilla, and pumpkin pie spice or ground cinnamon.
8) Beat at low speed, scraping bowl often, until smooth.
9) Frost cooled cookies. Garnish with walnuts, if desired.

Saturday, November 27, 2010

Lemon Broccoli Amandine

Makes 4 (1/2-cup) servings
Prep Time: 15 min.
Cooking Time: 8 to 10 min.

Ingredients:
1/2 pound fresh broccoli, trimmed, cut into spears
1/2 cup water
3 Tablespoons butter
2 Tablespoons sliced almonds, toasted
1/4 teaspoon salt
1 teaspoon lemon juice

Directions
1) Place broccoli and water in 2-quart saucepan. Bring to a full boil.
2) Cover and cook over medium heat for 8 to 10 minutes or until broccoli is crisply tender. Drain.
3) In a l-quart saucepan, melt butter. Stir in almonds, salt, and lemon juice. Cook over medium heat 2 to 3 minutes, stirring occasionally, until heated through.
4) To serve, spoon butter sauce over warm broccoli spears

Friday, November 26, 2010

Roasted Garlic Mashed Potatoes

6 (3/4-cup) servings
Prep Time: 15 min.
Cooking Time: 22 to 27 min.

Ingredients:
5 medium-sized potatoes, peeled, cut into eighths
1 teaspoon salt
1/2 cup warm milk
6 Tablespoons butter, softened
1 teaspoon purchased prepared roasted garlic
Salt (to taste)
Pepper (to taste)

Directions:
1) In a 4-quart saucepan or Dutch oven, place potatoes.
2) Add enough water to cover and add 1 teaspoon salt.
3) Bring to a boil over high heat for 7 to 9 minutes.
4) Reduce heat to medium. Cook until potatoes are fork tender for 15 to 18 minutes. Drain.
5) Place potatoes in large bowl. Add milk, butter and garlic.
6) Beat at medium speed until smooth. Season with salt and pepper.

Alan’s Kitchen Tip: To roast fresh garlic: 5 garlic bulbs
1 teaspoon olive oil
Salt (to taste)
Pepper (to taste)
Directions:
Preheat oven to 350-degrees F.
1) Cut 1/4 to 1/2 inch from top of garlic bulb to expose cloves. Remove most of outer skin from bulb, leaving bulb intact and cloves unpeeled.
2) Place bulb, cut-side up, on 8-inch piece aluminum foil.
Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Wrap in foil.
3) Bake for 45 to 55 minutes or until softened. Cool slightly.
4) Separate the cloves and press cloves slightly to squeeze out softened garlic.
5) Use roasted garlic in recipes or spread on French bread.
Roasted Garlic

Thursday, November 25, 2010

Turkey Breast With Sausage-Apricot Stuffing

Makes 8 servings
Prep Time: 30 min.
Baking Time: 2 to 2 1/2 hrs.

Ingredients:
12 ounces pork sausage
2 cups dried bread cubes
1 cup pecan halves
1/2 cup chopped dried apricots
1/4 cup butter, melted
1/3 cup chicken broth
2 ribs (1 cup) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
1/2 teaspoon salt
1/4 teaspoon dried sage leaves, crushed
1/8 teaspoon ground pepper
1 bone-in turkey breast (5 to 7-pound)
3 Tablespoons butter, melted

Recipe Directions:
Preheat oven to 350-degrees F.
1) In a 10-inch skillet, brown sausage over medium heat. Drain off fat.
2) In a large bowl, combine browned sausage and bread cubes, pecan, apricots, butter, broth, celery, onion, salt, sage, and pepper.
3) Gently loosen skin from turkey in neck area to make large area to stuff.
4) Stuff with enough sausage mixture to fill and secure skin flap with toothpicks.
5) Place remaining sausage mixture into ungreased 1-quart covered casserole and refrigerate until baking time.
6) Place stuffed turkey breast, breast-side up, on rack in roasting pan. Brush with 3 tablespoons melted butter.
7) Place roasting pan in oven and bake, basting occasionally, for 2 to 2 1/2 hours or until meat thermometer reaches 170-degrees F. to 175-degrees F. and turkey breast is no longer pink. Let stand 10 minutes.
8) During last 30 minutes of turkey breast baking time, bake remaining stuffing for 25 to 30 minutes or until heated through.

Wednesday, November 24, 2010

Grandma's Dinner Rolls

Makes 18 rolls
Prep Time: 15 min.
Rising Time: 90 min. to 2 hrs.
Baking Time: 12 to 14 min.

Ingredients:
3 Tablespoons warm water (105-degrees F. to 115-degrees F.)
1 package (1/4-ounce) active dry yeast
1/4 teaspoon sugar
3/4 cups milk
1/4 cup butter, cut into chunks
1 teaspoon salt
1/4 cup sugar
1 egg
3 - 3 1/2 cups all-purpose flour
butter, melted (if desired)

Directions:
1) In a small bowl, place warm water and stir in yeast and 1/4 teaspoon sugar until dissolved.
2) Let stand 5 to 10 minutes or until mixture starts to foam around edges.
3) Place milk and butter in 1-quart saucepan. Cook over low heat, stirring occasionally, until butter is almost melted.
4) Combine 1/4 cup sugar and salt in large bowl. Add warm milk mixture; mix well.
5) Add egg and beat at medium speed until well mixed. (Check the temperature in the bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly.)
6) Add yeast mixture; continue beating until well mixed. Add 2 cups flour; beat until mixture is smooth.
7) Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.
8) Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes).
9) Add more flour if dough is sticky. Place into greased bowl; turn greased side up.
10) Cover; let rise in warm place until doubled in size for 45 to 60 minutes. (Dough is ready if indentation remains when touched.)
11) Punch down dough. Divide dough in half. Cut each half into 9 equal pieces. Shape each piece into a ball.
12) Place balls onto large greased baking sheets. Cover with plastic food wrap and let rise until almost doubled in size for 30 to 45 minutes.
Preheat oven to 350-degrees F.
13) Bake for 12 to 14 minutes or until light golden brown. Brush warm rolls with melted butter, if desired.

Tuesday, November 23, 2010

Spinach, Pear and Almond Salad

Makes 6 servings
Prep Time: 15 min.
Cooking Time: 4 to 5 min.

Ingredients:
Caramelized Almonds1 Tablespoon butter
1/2 cup slivered almonds
3 Tablespoons sugar
Salad3/4 cup (3 ounces) crumbled blue cheese
2 pears (3 cups), cut into bite-sized pieces
1 package (6-ounce) pre-washed baby spinach or mixed lettuce greens
Salad Dressing1 Tablespoon finely chopped shallot*
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper

Salad Recipe Directions:
1) In 10-inch skillet, melt butter until sizzling; add almonds and 1 tablespoon sugar.
2) Cook over medium heat, stirring constantly, until sugar melts and nuts are golden brown for 4 to 5 minutes. (Watch closely to prevent burning.)
3) Remove from heat; stir in remaining 2 tablespoons sugar.
4) Quickly spread onto waxed paper; cool completely. Break clusters of nuts into pieces.
5) Place all salad ingredients in large bowl; toss to combine.
6) Combine all salad dressing ingredients in small bowl with wire whisk until well blended.
7) Pour dressing over salad and toss to coat. Sprinkle with almonds. Serve immediately.
*Substitute 1 tablespoon finely chopped green onion.

Alan’s Kitchen Tip: Instead of caramelizing the almonds, try toasting them. To toast almonds, place onto ungreased baking sheet. Bake in 325-degree F. oven, stirring halfway through, for 8 to 10 minutes or until lightly browned.

Monday, November 22, 2010

Nut Crunch

Makes 10 cups
Prep Time: 10 min.
Cooking Time: 4 to 6 min.
Baking Time: 10 to 15 min.

Ingredients:
4 cups bite-sized square oat, corn or rice cereal
4 cups bite-sized square crispy wheat cereal
1 cup salted small pretzel twists
1 cup salted mixed nuts
3/4 cup firmly packed brown sugar
6 Tablespoons butter
3 Tablespoons light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda

Directions:
Preheat oven to 375-degrees F. and spray a 13x9-inch baking pan with no-stick cooking spray. 1) In prepared pan, combine cereals, pretzels and nuts . Set aside.
2) In a 2-quart heavy saucepan, combine brown sugar, butter and corn syrup.
3) Cook over medium heat, stirring occasionally, until mixture comes to a full boil for 4 to 6 minutes.
4) Remove from heat. Stir in vanilla and baking soda.
5) Pour over cereal mixture in prepared pan and toss to coat.
6) Place pan in oven and bake for 10 to 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven. Stir.
7) Spoon cereal mixture onto aluminum foil or large ungreased baking sheet. Cool 10 minutes. Break into pieces. Store in container with tight-fitting lid.

Alan's Kitchen Tip:This mix can be made ahead and stored in container with tight-fitting lid for up to 1 week.

Sunday, November 21, 2010

Thai Style Sausage Soup

Make 5 (1-cup) servings
Prep Time: 10 min.
Cooking Time: 19 min.

Ingredients2 Tablespoon Olive Oil
1 1/2 cup Onion, 1/4 dice
1 cup Celery, 1/4 dice
2 cup Shiitake Mushrooms, sliced
1 1/2 teaspoon Curry Paste
1 package Hot Roll Sausage, cooked, crumbled, drained
3 cup Chicken Stock
3/4 teaspoon Salt
1/2 teaspoon Black Pepper, ground
13 oz. Coconut Milk
3 Tablespoon Cilantro, fresh chopped

Directions1) In a small pan, heat 2 Tablespoon olive oil on medium high heat.
2) Place the onion, celery, shiitake mushrooms and curry paste into the pot.
3) Add the sausage and continue cooking for 2 minutes.
4) Cook these items for 4 minutes and then add the chicken stock.
5) Add the salt and pepper as well.
6) Keep the soup at a simmer for 10 minutes and then add the coconut milk.
7) Cook for 3 minutes. Garnish the soup with the cilantro.

Saturday, November 20, 2010

Sizzlin' Sausage Melt

Makes 12 servings
Prep Time: 10 min.
Baking Time: 15 min.

Ingredients1 package Regular Flavor Pork Sausage, cooked, crumbled and drained
1 clove garlic, crushed
1/4 cup shallots, finely chopped
1/2 cup grated Parmesan cheese
1 package (8 oz.) cream cheese, softened
1 jar (4 oz.) chopped pimientos
1/2 cup shredded mozzarella cheese
1 loaf thinly sliced Italian bread, or party rye
6 strips (3") roasted red pepper to garnish (optional)

DirectionsPreheat oven 375 F.
1) In mixing bowl, combine cooked sausage, garlic, shallots, Parmesan, cream cheese, and pimientos. Mix well.
2) Spoon mixture into a shallow ovenproof dish or pie plate; sprinkle top with Mozzarella cheese.
3) Garnish with roasted pepper strips if desired.
4) Place in oven and bake for 15 minutes or until cheese is lightly browned.
5) Serve with Italian party rye bread.

Friday, November 19, 2010

Sausage, Tomato and Tortellini Soup

Makes 8-9 cups
Prep Time: 10 min.
Cooking Time: 16 to 18 min.

Ingredients1 package Regular Flavor Pork Sausage
1 teaspoon ground fennel
3 cups water or stock
1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes with Italian herbs and garlic
9 or 10 ounces purchased fresh cheese tortellini
1-1/2 cups thinly sliced, quartered yellow squash
salt and pepper to taste
3 Tablespoons chopped fresh basil, or 1 tablespoon dried (optional)
grated Parmesan cheese (optional)
1/4 cup chopped parsley (optional)

Directions1) Spoon 1" chunks of sausage into a 4 to 6 quart non-stick pot.
2) Cook sausage and ground fennel over medium-high heat, stirring frequently until meat is lightly browned and no longer pink.
3) Stir in stock, tomato sauce and diced tomatoes.
4) Bring to a boil, reduce heat to low. Cover and simmer for 10 minutes.
5 ) Raise heat to high, stir in tortellini and squash.
6) When liquid returns to a boil, stir once, add basil if desired; reduce heat to medium-low.
7) Cover and cook until pasta is just tender, for about 6 to 8 minutes.
8) Season to taste; garnish with Parmesan and parsley.

Thursday, November 18, 2010

Antipasto Focaccia Sandwich Wedges

Makes 6 servings
Prep Time: 15 Min

INGREDIENTS
1/2 cup creamy Italian or regular Italian dressing
1 focaccia bread (8 to 10 inch), cut in half horizontally
4 leaves romaine or iceberg lettuce
1/2 cup roasted red bell peppers (from a jar), cut into 2x1/4-inch strips
1 package (6 oz) deli sliced provolone cheese
6 oz thinly sliced hard salami

DIRECTIONS
1) Spread 1/4 cup of the dressing on bottom half of focaccia bread.
2) Layer lettuce, roasted peppers, cheese and salami over dressing.
3) Spread cut side of top half of bread with remaining 1/4 cup dressing; place dressing side down over salami.
4) Cut sandwich into wedges to serve.

Wednesday, November 17, 2010

Ground Beef Reuben Melts

Makes 6 sandwiches
Prep Time: 15 min.
Cooking Time: 8 to 11 min.

INGREDIENTS
1 pound lean (at least 80%) ground beef
1/4 cup chopped onion (1/2 medium)
2 cloves garlic, minced
1 cup undrained sauerkraut (from 14-oz can)
6 slices dark rye bread, toasted
1/2 cup Thousand Island dressing
6 thin slices (1/2 oz each) Swiss cheese

DIRECTIONS
1) In 8-inch skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked and onion is tender; drain.
Set oven control to broil.
2) In 1-quart saucepan, heat sauerkraut; drain.
3) Arrange toasted slices of bread on broiler pan.
4) Stir salad dressing into beef mixture. Spoon beef mixture evenly onto bread slices.
5) Top each with sauerkraut and Swiss cheese.
6) Broil sandwiches 4 to 6 inches from heat 3 to 4 minutes or until cheese is melted and bubbly.

Tuesday, November 16, 2010

Grilled Italian Panini

Makes 4 servings
Prep Time: 10 min.
Grilling Time: 15 to 20 min.

INGREDIENTS
1 round loaf (1 pound) un-sliced French or Italian bread
4 ounces thinly sliced salami
1 jar (7 ounces) roasted red bell peppers, well drained
1/2 cup olive tapenade
4 ounces sliced provolone cheese
Olive oil (optional)

DIRECTIONS
Preheat coals or gas grill for direct heat.
1) Cut a circle 1/2 inch from edge of bread, cutting 2 inches down into loaf but not all the way through.
2) Remove center of bread loaf and set aside.
3) Arrange salami inside bread loaf; top with peppers, tapenade and cheese.
4) Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil.
5) Cover and grill loaf 4 to 6 inches from low heat for 15 to 20 minutes, turning once, until cheese is melted.
6) Brush olive oil over top of loaf. Cut loaf into 4 wedges

Monday, November 15, 2010

Bacon and Tomato Frittata

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 7 to 11 min.

INGREDIENTS
1 carton (16 oz) cholesterol-free fat-free egg product
1/4 teaspoon salt-free garlic-and-herb seasoning
1/4 teaspoon salt
2 teaspoons vegetable oil
4 medium green onions, sliced (1/4 cup)
2 large roma (plum) tomatoes, sliced
1/2 cup shredded sharp Cheddar cheese (2 oz)
2 Tablespoons real bacon pieces (from 2.8-oz package)
2 Tablespoons light sour cream

DIRECTIONS
1) In medium bowl, mix egg product, garlic-and-herb seasoning and salt. Set aside.
2) In 10-inch nonstick ovenproof skillet, heat oil over medium heat.
3) Add onions; cook and stir 1 minute. Reduce heat to medium-low.
4) Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
5) Set oven control to broil. Top frittata with tomatoes, cheese and bacon.
6) Broil with top 4 inches from heat 1 to 2 minutes or until cheese is melted.
7) Top each serving with sour cream.

Sunday, November 14, 2010

Asparagus and Tomato Pasta Salad

Makes: 8 (1 cup each) servings
Prep Time: 15 min.
Chilling Time: 30 min.

INGREDIENTS
3 cups uncooked rotini pasta (9 oz)
1 pound asparagus, cut into 2-inch pieces (2 cups)
1/4 cup vegetable oil
2 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper (optional)

DIRECTIONS
1) Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking and drain. Rinse with cold water and drain.
2) In tightly covered container, shake oil, vinegar, mustard and garlic salt.
3) In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture.
4) Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.

Saturday, November 13, 2010

Santa Fe Nacho Pizzas

Makes 5 servings
Prep Time: 15 min.
Baking Time: 20 to 25 min.

INGREDIENTS
1 can (10.8 ounces) refrigerated dough for large flaky biscuits
3 Tablespoons black bean dip
1/3 cup thick-and-chunky salsa
2 Tablespoons chopped canned green chilies
2 medium green onions, chopped (2 tablespoons)
2 Tablespoons sliced ripe olives
3/4 cup shredded Monterey Jack and Cheddar marble cheese (3 ounces)
1 Tablespoon chopped fresh cilantro

DIRECTIONS
Preheat oven to 350-degrees F.
1) Unroll biscuit dough. Press or roll dough into 5-inch circles on ungreased cookie sheet.
2) Spread dough with bean dip. Top with salsa, chilies, onions and olives. Sprinkle with cheese and cilantro.
3) Place cookie sheet in oven and bake for 20 to 25 minutes or until crust is deep golden brown and cheese is melted.

Friday, November 12, 2010

Open-Faced Canadian Bacon and Provolone Sandwiches

Makes: 8 sandwiches
Prep Time: 10 min.
Baking Time: 17 to 23 min.

INGREDIENTS
1 can (1 lb. 1.3-oz.) Refrigerated Flaky Biscuits
8 Tablespoons purchased sandwich spread
8 slices Canadian bacon
2 medium tomatoes, cut into 8 slices
2 package (6-oz.) (8 slices) sliced provolone cheese

DIRECTIONS
Preheat oven to 350-degrees F.
1) Place biscuits on ungreased cookie sheet. Press or roll each biscuit to form 4-inch round.
2) Bake for 14 to 18 minutes or until light golden brown.
3) Remove biscuits from oven. Spread each warm biscuit round with sandwich spread. Top each with Canadian bacon, tomato and cheese.
4) Return to oven; bake an additional 3 to 5 minutes or until biscuits are deep golden brown and cheese is melted.

Thursday, November 11, 2010

Make-Ahead Grilled Cheese and Salsa

Makes 2 servings
Prep Time: 10 min.
Cooking Time: 4 to 8 min.

INGREDIENTS
4 slices whole wheat bread
2 slices (3/4-oz.) American cheese
2 slices (3/4-oz.) Muenster cheese
4 teaspoons margarine or butter, softened
1/3 cup Thick 'n Chunky salsa

DIRECTIONS
1) Top 2 slices of the bread with cheese. Place remaining slices of bread over cheese.
2) Spread top of bread slices with half of the margarine.
3) Place sandwiches, margarine side down, in large skillet. Cook over medium heat for 2 to 4 minutes or until golden brown. Spread top of sandwiches with remaining margarine.
4) Turn sandwiches; cook 2 to 4 minutes or until golden brown. Remove sandwiches from skillet; place on cutting board. Cool 5 minutes.
5)Cut sandwiches into strips or triangles. Wrap in plastic wrap or place in food storage plastic bags. Store in refrigerator.
6) Pack cold wrapped sandwiches in 2 lunch bags with ice packs. Divide salsa into 2 small plastic containers with lids. Place in lunch bags.
7)At lunch time, dip sandwiches in salsa.

Wednesday, November 10, 2010

Crossword Puzzle Soup

Makes: 4 (1 1/4 cups each) servings
Prep Time: 5 min.
Cooking Time: 5 to 10 min.

INGREDIENTS
1/2 lb. Italian sausage links, cut into 1/2-inch slices
2 cans (19 oz.) ready-to-serve tomato basil soup
1 cup frozen cut green beans (from 1-lb. bag)
3/4 cup uncooked alphabet macaroni (4 oz.)
1/4 cup shredded Parmesan cheese (1 oz.)

DIRECTIONS
1) In 2-quart saucepan, cook sausage over medium heat until thoroughly cooked and no longer pink, stirring frequently. Drain.
2) Add soup and beans; mix well. Bring to a boil.
3) Add macaroni and cook for 5 to 10 minutes or until macaroni and beans are tender, stirring occasionally.
Sprinkle individual servings with cheese.

Tuesday, November 9, 2010

Crabby Salad

Makes 3 servings
Prep Time: 15 min.

INGREDIENTS
1 package (8-oz.) imitation crabmeat chunks (surimi), chopped (about 1 1/2 cups)
1 can (8-oz.) water chestnuts, drained, chopped
1 Tablespoon chopped fresh parsley
1/4 cup purchased light cucumber ranch salad dressing
1 Tablespoon mayonnaise

DIRECTIONS
1) In medium bowl, combine imitation crabmeat, water chestnuts and parsley; mix well.
2) In small bowl, combine salad dressing and mayonnaise and blend well.
3) Add to imitation crabmeat mixture and toss to coat.
4) Divide salad into 3 plastic containers with lids. Pack in insulated lunch bags with ice packs.
5) At lunch time, eat salad by scooping up with sliced vegetables or crackers, if desired.

Monday, November 8, 2010

Pizza Dumbbell Lunch Combo

Makes 1 lunch
Prep Time: 10 min

Ingredients:
10 (1/2-inch) cubes hard salami
10 thin pretzel sticks
1/4 cup pizza sauce
1 package (1.5-oz.) (1/3 cup) Colby-Monterey Jack cheese blend cubes (from 7.5-oz. pkg.)
1 orange
1 package (1 1/2-oz.) teddy bear-shaped graham cracker snacks

Directions:
1) Pack salami cubes and pretzel sticks in separate snack-size resealable plastic bags.
2) Spoon pizza sauce into small sealable plastic container and seal tightly.
3) Pack lunch in insulated lunch bag to keep cold.
4) At lunch time, spear 1 cheese cube on one end of each pretzel stick and 1 salami cube on other end to form dumbbell.
5) Dip in pizza sauce.
6) Orange and graham cracker snacks complete the lunch.

Sunday, November 7, 2010

California Spud Lunch

Makes 2 servings
Prep Time: 5 min.
Baking Time: 45 to 55 min.

Ingredients:
2 large baking potatoes, such as russets (about 8 ounces each)
1/4 cup reduced-fat sour cream
1/8 teaspoon garlic and pepper seasoning blend
Dash of butter-flavor sprinkles
3/4 cup frozen broccoli, cooked and drained
1 tablespoon chopped red bell pepper

Directions:
Preheat oven to 400-degrees F. Prick potatoes with fork.
1) Place in pie plate, 9x1 1/4-inches or 10x1 1/2 inches.
2) Bake for 45 to 55 minutes.
3) Slit tops of potatoes and squeeze open.
4) Mix sour cream, seasoning blend and butter-flavored sprinkles.
5) Spoon onto potatoes; top with broccoli and red peppers.

Saturday, November 6, 2010

Chicken Lickin' Lunch Combo

Makes 1 lunch
Prep Time: 20 min.

Ingredients:
1 medium stalk celery
8 to 10 ready-to-eat baby-cut carrots
5 large round wheat crackers
1 can (3 ounces) water-packed chunk chicken breast (from a 3-pack box)
1 container (2.5 ounces) ranch salad dressing (from 6-pack box)
1 apple

Directions:
1) Place celery in 1-cup sealable plastic container; seal tightly.
2) Place crackers in small resealable food storage plastic bag.
3) Place in lunch bag with plastic fork and spoon. Add can of chicken, container of dressing, apple and carrot sticks.
4) At lunch time, open can of chicken and container of dressing.
5) Use fork to lift chicken from can, leaving liquid in can.
6) Add drained chicken and salad dressing to container with celery and mix well with spoon.
7) Spoon mixture onto crackers.
8) Apple and carrot sticks complete the lunch

Friday, November 5, 2010

Chicken Noodle Soup

Makes 4 servings

Prep Time: 5 min.
Cooking Time: 8 to 12 min.

Ingredients:
1 package Fully Cooked Oven Roasted Diced Chicken Breast or 1-1/4 cups Diced Chicken Breast (Boxed)
2 cans (14 oz. each) chicken broth,
1/2 cup water
1 cup mixed vegetables, frozen
1/8 teaspoon pepper
2/3 cup egg noodles, medium to fine, uncooked

Chicken Noodle Soup Recipe Directions:
1) In large saucepan, combine chicken, chicken broth, water, vegetables, and pepper over medium heat.
2) Heat until bubbly and add noodles.
3) Simmer soup 8 to 12 minutes or until noodles are tender, stirring occasionally.

Alan‘s Kitchen Tip: Ladle into soup bowls. Serve with crackers or seven-grain bakery rolls. You can refrigerate leftovers.

Thursday, November 4, 2010

Caesar Tortellini Salad

Makes 4 servings

Prep Time: 5 min.
Cooking Time: 5 min.

Ingredients:
1 package (9 ounces) refrigerated cheese-filled tortellini
1 bag complete Caesar salad mix (7 1/2 ounces)
1 medium tomato, chopped (3/4 cup)
1/4 cup bacon flavor bits or chips
1/4 teaspoon freshly ground pepper

Lunch Salad Recipe Directions:
1) Cook and drain tortellini as directed on package. Rinse with cold water; drain.
2) Toss tortellini, salad mix ingredients, tomato, bacon bits and pepper.
3) Serve immediately.
Alan’s Kitchen Tip:
The varieties of tortellini available in the refrigerated section of the supermarket are growing. Try some of these other flavors, as well, in this recipe.
Add grilled chicken or beef, cut into strips, for a heartier meal.

Wednesday, November 3, 2010

Lime Sundown

Makes 9 (one-cup) servings

Prep Time: 10 min.
Chilling Time: 1 or 2 hrs.

Ingredients
2 cups pineapple juice
2 cups cranberry juice cocktail
1/2 cup fresh lime juice
1 can (11.5 oz) of apricot nectar
9 lime slices
2 cans (12 oz) of ginger ale

Directions:
1) In a large pitcher, combine pineapple juice, cranberry juice, lime juice, apricot nectar, and lime slices. Cover and chill for 1 to 2 hours.

2) Add ginger ale just before serving and stir gently. Pour over ice.

Tuesday, November 2, 2010

Subject: "Warshing" Clothes Recipe

Something to be thankful for. An automatic washing machine and a clothes drier. Read Below.


"Warshing Clothes Recipe" -- imagine having a recipe for this.
Years ago an Alabama grandmother gave a new bride the following recipe:

This is an exact copy as written and found in an old scrapbook - spelling errors and all.

WARSHING CLOTHES
Build fire in backyard to heat kettle of rain water.
Set tubs so smoke wont blow in eyes if wind is pert.

Shave one whole cake of lie soap in boilin water.
Sort things, make 3 piles
1 pile white,
1 pile colored,
1 pile work britches and rags.
To make starch, stir flour in cool water to smooth, then thin down with boiling water.
Take white things, rub dirty spots on board, scrub hard, and boil,
then rub colored don't boil just wrench (rinse) and starch.
Take things out of kettle with broom stick handle, then wrench, and starch.
Hang old rags on fence.
Spread tea towels on grass.
Pore wrench water in flower bed.
Scrub porch with hot soapy water.
Turn tubs upside down.
Go put on clean dress, smooth hair with hair combs.
Brew cup of tea, sit and rock a spell and count your blessings.
================================================
Paste this over your washer and dryer
Next time when you think things are bleak, read it again,
kiss that washing machine and dryer, and give thanks.

Monday, November 1, 2010

Noodles & Sausages

Makes 4 to 6 servings.
Prep Time: 15 min.
Baking Time: 30 min.


Ingredients
4 ounces broad egg noodles
2 Tablespoons butter
1/4 cup hot milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound small sausages, cooked
1/2 cup bread crumbs

Directions
Preheat oven to 325-degrees F.
1) In a saucepan at moderate heat, drop the noodles into salted water, and cook about 5 minutes or until just tender. Drain the noodles.
2) Mix together the noodles, milk, eggs, and salt and pepper. Pour into a buttered baking disk.
3) Stick the cooked sausages vertically into the noodles, around the edges and in the center.
4) Sprinkle with bread crumbs and bake for 30 minutes.

Alan's Kitchen Tip:
Cook the dish just before leaving and store in a heated thermal container.  When at the picnic site, just open and serve.