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Holiday Recipes: Each year, Bonnie publishes a favorite recipe (sometimes 2) for her friends. Here they are in review. 1995
1 c. chopped celery 1 medium onion – finely chopped 1 clove garlic, minced 2 tbs. olive oil 1 c. (16 oz.) tomatoes 1 c. (6 oz.) tomato paste 4 Cups Water 1 tbs. salt 1 tsp. Oregano ½ tsp. basil 1 can (16 oz.) ea.: baked beans; kidney beans; chick peas. 1 package spinach (frozen) 1 carrot sliced 2 tsp. minced parsley 1 pkg (7 oz.) thin spaghetti broken into 2” pieces, cooked, drained (optional)
Sauté celery, onion, garlic in olive oil in large kettle. Add tomatoes, tomato paste, water and seasonings. Cook to boiling. Thoroughly mix ingredients for meatballs and shape into 1” balls. Add to boiling soup. Lower heat and simmer for 30 minutes. Add undrained cans of vegetables, carrot and parsley. Cover and simmer for 30 minutes longer. Add spinach and let it cook about 5 minutes. Add hot spaghetti to soup (optional- we don't use it).
1 ½ lb. ground beef chuck 1 small onion, minced ¾ c. fine fresh bread crumbs 1 clove garlic ½ c. grated Parmesan cheese 2 tsp. salt 2 tbs. minced parsley ½ tsp. pepper 1 egg
2-4 cloves garlic 2/3 cup olive oil or vegetable oil ** 3 anchovy fillets or 1 big squeeze anchovy paste (1”) 1 raw or coddled egg or ¼ cup egg substitute 12 drops Worcestershire sauce ½ teaspoon Dijon mustard Juice of ½ fresh lemon or ½ teaspoon lemon juice ¼ cup Parmesan cheese Seasoned croutons (as desired) 2 heads Romaine lettuce, washed and dried thoroughly [use wooden spoon or spatula to “rub in” all ingredients to a deep sided bowl – a pool will form in bottom of bowl]
Crush garlic and rub on the bottom and sides of wooden or glass bowl (pick out any big pieces). Add salt and pepper as desired and rub into bowl (can omit) Add oil and anchovies and rub into bowl . Add egg, Worcestershire sauce and mustard and rub again. Add lemon juice and rub again. Add Parmesan cheese and rub again (some cheese may be saved to sprinkle on top of salad after serving or more than ¼ cup may be used if desired). Add romaine lettuce and croutons and toss.
Salad must be served and eaten immediately! If serving salad for a larger group, increase amount of lettuce and increase oil to ¾ cup. **For a Louisiana twist, substitute 1/3 Cup red wine vinegar and 1/3 Cup olive oil instead of the 2/3 Cup of oil -- this is our favorite.
50 cooked shrimp (Sam's Club has bags of frozen cooked shrimp that work well) 1 lb. Snow peas (frozen) defrosted
Marinate shrimp overnight in: ¼ cup parsley 1 ½ cup olive oil ¼ cup white wine vinegar 1 ½ tbs. Dijon mustard 1 tbs. lemon juice 2 tsp. Salt 2 tbs. Rosemary or Dill ½ tsp. Sugar 1 clove garlic crushed 2 tbs. shallot chopped pepper
The next day, wrap shrimp with snow peas and fasten with toothpicks. ( Note: If you use fresh snow peas, you should blanch them first) This recipe will get you invited back to any party. 1 cup wild rice 1 cup hot water 1 cup grated American cheese (or cheddar) 1 cup chopped mushrooms 1 cup sliced black olives 1 cup stewed tomatoes ½ cup chopped onions ½ cup cooking oil
Soak wild rice in 1 cup hot water overnight. Put the rice in a greased casserole, and mix in all of the other ingredients (cheese through oil). Bake 1 hour at 350 degrees.
2 (8-ounce) salmon fillets (or salmon steaks) 3 tablespoons fresh lemon juice ½ cup finely grated carrot 3 tablespoons chopped green onions 3 tablespoons mayonnaise (low fat/free OK) 2 tablespoons cream cheese, softened (real is better) 2 tablespoons minced fresh parsley ¼ teaspoon pepper Halibut, or other firm textured fish, may be substituted.
Arrange fillets in a baking dish; drizzle with the lemon juice. Combine the carrot and green onions in a bowl; mix well. Stir in a mixture of the mayonnaise, cream cheese, parsley and pepper. Mound on top of each fillet, covering completely. Bake at 400 degrees for 20 minutes or until the salmon flakes easily. ( Note: May be prepared one day in advance, covered and chilled overnight and baked the next day.)
1 shallot, finely chopped 1 fresh jalapeno pepper, seeded and finely chopped 1 clove garlic, minced 2 tsps. curry powder 1 Tbsp. olive oil 2 Cups chicken bouillon or broth 1 - 14-oz. can unsweetened coconut milk 1 9-oz. package refrigerated tortellini (cheese, chicken or mushroom are good) 1 Tbsp. snipped fresh basil ( or 1 tsp. dried) 1 - 14 ½ oz. can diced tomatoes, drained chopped peanuts (optional)
In a medium saucepan cook shallot, jalapeno pepper, garlic, and curry powder in hot oil about 1 minute or until shallot is tender. Stir in chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in the coconut milk, tortellini, and basil. Cook and stir about 5 minutes more or until pasta is tender but still firm. Stir in the tomato. Cook and stir until heated through, but do not boil. If desired, garnish each serving with peanuts.
Fruit With Pineapple-Yogurt Dressing
Combine 1 cup lemon low-fat yogurt, 2 tablespoons thawed pineapple juice concentrate, 2 tablespoons light sour cream, and a dash of nutmeg. Spoon over fresh fruit - cantaloupe, kiwi, strawberries, etc., or serve on the side. Serves 8.
2 cups mayonnaise (lite or fat free OK) 6 tablespoons pure maple syrup 4 tablespoons white vinegar 2 teaspoons ground paprika 4 tablespoons light cream
In a small bowl, combine all of the ingredients and mix well. Cover and chill. Makes 2 ½ cups.
Roasted Chicken With Wild Rice Soup This recipe is well worth doubling and freezing part.
1 (6 oz.) box long-grain and wild rice mix (such as Uncle Ben's) 1 Tbsp olive oil 1 c chopped onion 1 c chopped celery 1 c chopped carrot 2 garlic cloves, chopped 1 (8 oz.) package mushrooms, halved ¼ c. all purpose flour ½ tsp. dried tarragon ¼ tsp dried thyme 2 c water 2 Tbsp dry sherry 2 (15.75 oz) cans fat free less sodium chicken broth 1 (12 oz) can fat free evaporated milk 3 c shredded roasted skinless chicken
Prepare rice according to package directions; set aside. Heat oil in a large Dutch oven over medium high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and saute' for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated. Yield: 8 servings (serving size 1 ½ cups).
Served with thinly sliced baguettes and finely chopped or thinly sliced red onion on the side, your party is complete!! Oh, and the wine.... 1/2 cup chopped onions 1 1/2 Tbs. butter ½ lb. chicken livers 2 oz. soft cream cheese 1 hard cooked egg, quartered ½ tsp. salt ¼ tsp. pepper ¼ tsp. dried thyme
Sauté onions in butter until tender—approximately 15 minutes. Add livers, sauté until livers and onions are browned – approximately 5 minutes. Pour into blender or food processor. Add remaining ingredients. Cover. Blend at low speed 1½ minutes, stopping twice to scrape sides, until smooth. Refrigerate.
Chicken Pasta Mushroom Dish (just plain comfort food)1 Tbs. olive oil 8 skinless boneless chicken thighs (about 2 lbs.) 2 cups sliced mushrooms 1 cup chopped onion 2 garlic cloves, minced ¾ cup dry white wine ¾ cup fat-free, less-sodium chicken broth 1 tsp. dried thyme ½ tsp. salt 2 bay leaves 2/3 Cup 1% low-fat milk 2 Tbs. all-purpose flour 4 cups hot cooked penne or ziti (about ½ lb. uncooked tube-shaped pasta)
Heat oil in large non-stick skillet over medium high heat. Add chicken; sauté 5 minutes on each side. Remove from pan.
Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Return chicken to pan. Add wine, broth, thyme, salt and bay leaves; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard bay leaves.
Combine milk and flour, stirring with a whisk. Stir milk mixture into pan; bring to a boil. Reduce heat; simmer 3 minutes or until thick, stirring often. Stir in pasta. Yield: 4 servings (serving size 2 chicken thighs and 1 cup pasta mixture). Calories 474 (26% from fat); fat 13.6 g. protein 51.3 g. carb 27.3 g fiber 2 g chol 191 mg calc 99 mg.
(great and easy!!!)
½ tsp. paprika ¼ tsp. salt ¼ tsp. fresh ground black pepper ¼ tsp. dried dill ¼ tsp. garlic powder 1 lb. shrimp raw unpeeled 2 tsp. olive oil ½ tsp. chili oil 1½ tsp. grated lemon rind 2½ Tbs. fresh lemon juice Combine first 5 ingredients in a large bowl. Add shrimp and toss well. Heat oils and rind in large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until shrimp are done. Be careful not to overcook. Stir in lemon juice. Yield: 4 servings. Calories: 141; fat 3.8g; protein 23.2g; carbs 2.4g; sodium 343 mg.
½ cup navy beans ½ cup baby lima beans ½ cup pinto beans ½ cup kidney beans 8 slices bacon, chopped ½ cup chopped celery ½ cup chopped carrot 1 small red pepper, chopped 1 medium onion, chopped 2 cloves garlic, minced 1 ½ tsp. chili powder ½ tsp. paprika 2 - 10 ½ oz. cans condensed beef broth 1 29 oz. can crushed tomatoes 1 bay leaf, halved ½ cup split peas
Preparation: Rinse beans. Place in saucepan with 4 cups water. Bring to a boil and cook 2 minutes. Cover, remove from heat and let stand for 1 hour; drain and rinse and drain again. Set aside.
In a 4-quart saucepan, fry bacon until crisp. Drain and set aside. Pour off all but 4 Tbs. of drippings. Add celery, carrot and red pepper to drippings and sauté over medium heat 5 minutes. Add onion and garlic and sauté for 5 minutes. Stir in chili powder and paprika. Add water to broth to make 4 cups. Add to vegetables, along with tomatoes, bay leaf and beans. Bring to a boil. Cover, reduce heat and simmer ½ hour. Add peas. Simmer 1 hour or until beans are tender. Remove bay leaf. Top with bacon.
Serves 8. Per serving: about 335 cals.; 20 g. protein; 10 g. fat; 45 g. carbs; 990 mg. sodium. Note: In Colorado we have to soak the beans longer and cook the soup longer to make the beans be tender.
You can prepare the seasoned broth up to a day in advance, omitting the shrimp and spinach. Shortly before serving, reheat the broth, and stir them in.
½ cup water ½ cup matchstick-cut peeled fresh ginger ¼ cup mirin (sweet rice wine) 2 tablespoons low-sodium soy sauce 2 (14-ounce) cans fresh vegetable broth 1 pound medium shrimp, peeled and deveined 2 cups bagged prewashed spinach (about 2 ounces)
Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cook over medium heat 2 minutes or until shrimp are almost done. Stir in spinach; cook 1 minute, stirring occasionally. Yield: 6 servings (serving size: about ¾ cup)
CALORIES 120 (14% from fat); FAT 1.9g (sat 0.3g, mono 0.2g, poly 0.5g); PROTEIN 17.1g; CARB 6.5g; FIBER 0.3g; CHOL 115mg; IRON 2.2mg; SODIUM 861mg; CALC 52mg
Wild Rice And White Bean SaladThis is salad is entirely addictive! 2/3 cup wild rice 1 ¾ cups Vegetable Broth (homemade or store-bought) Salt 1 cup small white beans, home-cooked or canned (rinsed if canned) ¾ cup thawed frozen peas ½ cup finely diced red bell pepper ¼ cup thinly sliced green onions 3 tablespoons bottled nonfat Italian salad dressing 1 teaspoon lemon juice 1/8 teaspoon salt
Rinse wild rice in a sieve or colander with cold running water. In a 1 ½-quart saucepan, bring vegetable broth and 1 ¾ cups water to a boil over high heat. Salt lightly. Add rice, stir once, and boil, uncovered, until rice is tender, about 35 minutes. Drain, reserving broth for another use, if desired. Set rice aside to cool.
In a medium bowl, combine cooled wild rice, beans, peas, bell pepper, green onions, dressing, lemon juice, and salt to taste. Toss gently. Serve at once or refrigerate up to 24 hours.
Serves 4. Serving size: 1 cup; Calories: 209; Fat: 0.6g; Cholesterol: 0mg; Carbohydrate: 41.5g; Protein: 10.4g; Sodium: 397.0mg.
Make these special treats for your favorite cats or dogs. Give one or two to your four-legged friend and refrigerate the rest. They'll stay fresh for about one week after you make them.
1 cup whole-wheat flour 1 cup wheat germ 1 cup powdered dry milk 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon brown sugar 1 cup margarine (or meat drippings) 1 egg, beaten 2 teaspoons beef or chicken broth 1 cup ice water
Combine flour, wheat germ, dry milk, salt, garlic powder and brown sugar in a large bowl. Cut in margarine (or meat drippings). Add egg and broth. Add water, as needed, to form mixture into a ball. Pat or roll dough to ½ inch thickness on waxed paper. Cut shapes with your favorite cookie cutters or shape by hand. Cover cookie sheet with foil and oil the foil. Place the cookies on foil and bake at 350 degrees for 25 to 30 minutes, until brown at the edges.
Cook, then show your furry friends how much you love them! Remember, moderation is important, even with these healthy treats. (Dumb Friends League, 2004) 2005
THAI RED CURRY SOUP WITH SHRIMP Makes 4 servings (5 cups) Plenty spicy and with a beautiful color!! Elegant and Easy--our criteria. 1 Tablespoon cooking
oil Pour cooking oil into a large saucepan; preheat over medium-high heat. Stir-fry shrimp and curry paste in hot oil for 2 to 3 minutes or until shrimp turn pink. Remove shrimp from saucepan; set aside. In same saucepan bring the chicken broth and, if desired (we don’t use it) fish sauce, to boiling. Add the green beans. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until beans are crisp-tender. Stir in shrimp and coconut milk; heat through. Stir in basil. Nutrition facts per serving: 249 cal, 16 g total fat (11 g sat. fat), 131 mg chol., 656 mg sodium, 8 g carbo., 2 g fiber, 19 g pro. Daily values: 9% vit. A, 11% vit. C, 5% calcium, 24% iron. MERRILL’S MOM’S SALAD DRESSINGSeveral years ago, Merrill shared her Mom’s family favorite recipe. We too make it often. Whisk together: 1/3 cup olive oil Lots of fresh cracked pepper (a whole lot) [Can reduce to ¼ cup each oil and vinegar plus 1 clove garlic]
2006 BLACK BEAN CHICKEN CHILI Makes 8 servings (Easy - delicious, what more do we need?!) 1 store-bought roasted chicken, shredded or chopped - you'll use 3/4 of it 1 cup chopped onion 1 cup chopped green bell pepper 2 cloves garlic, minced 2 tablespoons skimmed broth or bouillon 2 (28-ounce) cans stewed tomatoes 2 (15-ounce) cans black beans, rinsed and drained 1 teaspoon salt 1/2 teaspoon hot sauce 2 cups medium salsa 2 tablespoons chili powder 1 teaspoon ground cumin Shredded Cheddar or Jack cheeese (optional) Simmer the onion, green pepper, and garlic in the 2 tablespoons of broth in a stockpot until the vegetables are crisp cooked, but add the schredded chicken half-way through the vegetables cooking. Add the tomatoes, black beans, salt, hot sauce, salsa, chili powder, and cumin; mix well. Simmer 30 to 45 minutes. Serve with shredded cheese (the best with cheddar - sinful!) This recipe single-handedly saved the day more than once this Year. Enjoy! CORN BREAD MUFFINS Oooo...these are too good! 1 cup self-rising cornmeal 1 (8-ounce) carton sour cream 1 (8 1/2-ounce) can cream style corn 1/2 cup vegetable oil 2 eggs, beaten Mix all ingredients together and bake in greased muffin tins at 400 degrees for 20 minutes. Makes 12. *Even Easier: Smaller muffins (24) only take 12 minutes to bake.
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