Tuesday, October 28, 2008

Apple Barbeque Sauce

Prep Time: 10 Min
Cook Time: 20 Min

Yield: 3 1/2 cups

1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

Sunday, October 26, 2008

Meatball Sub Casserole

Cooking method: Oven
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 6-8

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 pound) Italian bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon italian seasoning
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 jar (28 ounces) spaghetti sauce
1 cup water
2 garlic cloves, minced

In a bowl, combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through.

Saturday, October 25, 2008

Broccoli Beef

Cooking method: Stovetop
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Wednesday, October 22, 2008

7-UP Pound Cake

2 sticks of margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all-purpose flour
7-ounces 7-UP (or other lemon-lime soda)

Pre-heat oven to 300 degrees. Grease and flour tube or bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract. Add flour and 7-UP alternately, beating after each addition. Pour into prepared pan. Bake for 1-1/2 hours or until cake tests done.

Soda Bread

3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons white sugar
12-ounces lemon-lime soda

In a large bowl, mix together dry ingredients. Add soda and continue to mix, first using a wooden spoon then your hands. The batter wil be sticky. Pour into a greased 9x5-inch loaf pan.

Bake at 350 degrees 50 to 60 minutes. The top will be crunchy, and the insides soft.

Wednesday, October 15, 2008

Chunky Chicken Soup

Recipe and picture taken from December 2008 Simple & Delicious

METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 20 min.

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 teaspoons olive oil
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Directions: In a Dutch oven, saute the chicken, onion and garlic in oil until chicken juices run clear. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Yield: 7 cups.

Nutrition Facts
One serving: 1-1/3 cups with 1-1/2 tablespoons cheese
Calories: 332
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 1387 mg
Carbohydrate: 41 g
Fiber: 12 g
Protein: 28 g

Monday, October 13, 2008

Lazy Day Lasagna

Recipe taken from The Freezer Cooking Manual by 30 Day Gourmet

12 ounces cottage cheese
2 cups mozzarella cheese, shredded
2 eggs
1/3 cup chopped parsley (reduce amount if using dried)
1 teaspoon onion powder
1/2 teaspoon dried basil
1/8 teaspoon black pepper
32 ounces spaghetti sauce
3/4 cup ground beef, cooked
9 lasagna noodles, uncooked
3/4 cup water (for firmer pasta decrease to 1/2 cup)

In a large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In a medium bowl, mix together and cooked ground beef. In a 9x13-inch glass baking dish, spread 3/4 cup meat sauce on the bottom. Layer 3 uncooked noodles on top of the meat sauce. next spread 1/2 of the cheese mixture and 1-1/2 cups meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cheese mixture. Top with remaining 3 noodles and remaining meat sauce. Pour water around the outside edges.

To freeze, place dish in a 2-gallon freezer bag. If you want to wrap it in foil, cover the top of the lasagna with wax paper or plastic wrap and then foil. The acid in the tomato sauce will leave small holes in the foil. Label, seal and freeze.

To serve, bake thawed lasagna covered at 375 degrees for 45 minutes. uncover and bake additional 15 minutes. Let stand 10 minutes. Serve with grated Parmesan cheese, if desired. If cooking from a frozen state, add 30 minutes to the total baking time.

Nutritional Facts:
A meatless sauce was used for the nutritional analysis.
Per Serving: 233 Calories; 10g Fat (37.3% calories from fat); 15g protein, 12g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 554mg Sodium
Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 1 Fat