Rene
rcollweb@rocketmail.com
TX
United States
***KID FAVORITE: CHILI DOG PIZZA!***
1 pizza dough(pre-made or home-made - your choice); 1 small onion diced fine; 1 pkg(1lb)hot dogs cut into 1/2" chunks; 1 can(15oz.)chili without beans(not hot dog chili - it's too
greasy); 2 cups shredded American cheese.
PREP: Preheat oven to 425f. Prepare crust according to package directions. Spread chili over crust, then sprinkle onions, then cheese, then hot dogs over all. Bake for about 15-20 minutes or until hot and bubbly and the crust is browned. Easy and kids LOVE this one:)
***CREOLE GUMBO***
2 slices bacon; 3 onions, chopped fine; 4 cloves garlic, minced fine; 2 large bay leaves whole;
1 large finely minced green pepper; 1 ts dried thyme; 1tsp(for starters)Salt; 1/2 tsp. freshly ground black pepper; 10 oz. pkg. frozen okra, sliced thick;
2 tb Oil; 1 lg Ham hock; 1/2 lb chicken thighs; 1 lb stew meat -cut in 1-inch cubes;1/3 c Chopped fresh parsley
4 ripe tomatoes, peeled, cored or 2 cans whole tomatoes; 1/2 ts Tabasco sauce;3T..Worcestershire sauce
1 T. lemon juice; 2 lb Fresh raw shrimp, peeled and cleaned; 2 lb Crab meat
2 c Fresh oysters with liquor
1 ts File powder
Freshly cooked rice
PREP:Cut the bacon pieces in half and put in a large pot. Place over low heat and cook bacon until it's crisp and most of the fat has come out. Remove, drain on paper towels and set aside.
Add the onions to the bacon drippings in the kettle and cook over
medium heat until golden brown, stirring often to avoid burning. Add garlic, bay leaves, green pepper, thyme, sugar, salt and pepper and
cook slowly until green pepper is softened a bit. Add cut okra to the kettleand cook for 5 minutes, stirring.
Heat the oil in a large skillet and add the ham hock, chicken and stew meat and cook over medium heat, stirring to brown meats on
all sides. Pour off any excess fat and add the meats and bones to the kettle.
Pour a cup of water into the skillet and use a spoon to loosen all the brown bits that cling to the bottom and sides. Mix and
pour into the pot. Add the parsley, tomatoes, Tabasco and Worcestershire sauces and lemon juice. Add the shrimp, crab, oysters(with their liquid) and reserved bacon. Add enough water to cover
all ingredients, bring to a boil and turn off the heat. Stir in the file powder and stir to mix but do not boil again.
Serve over the cooked rice.
***SEAFOOD GUMBO***
2 lb Shrimp;
1 pt Oysters;
1/2 lb Crabmeat, fresh or frozen(not imitation!);
2 T Oil
2 T Flour
10 oz. pkg frozen okra, cut into thick slices;
2 ea Onions, chopped;
1 cn Tomatoes, 16 oz.;
2 qt Water;
1 lg.Bay Leaf;
2 Garlic cloves;
1/8 t cayenne pepper;
PREP:Peel shrimp before cooking & devein. Make a roux... use oil and flour in
a heavy iron skillet. Over medium-low heat, place flour in the oil and
let cook , slow , until the flour starts to brown. Adjust heat so that the
flour does not burn. You want the flour to turn dark brown, stir as needed
but, keep flour from burning.
Add the cleaned shrimp to it for a few minutes, stiring
constantly. Set the shrimp/roux mixture aside.
Smother okra in another 2 T of oil, along with the chopped onions.
Add can of tomatoes when the okra is nearly cooked. Then add water, bay
leaf, garlic, salt and pepper. Add shrimp and roux to this mixture and
let cook slowly for 20-30 minutes.
Add oysters and crabmeat, cook for another 10-15 minutes.
Serve over cooked rice.
**"FOOL EVERYONE" SHRIMP & PASTA***
(Fool everyone into thinking you're a gormet chef!)
1 T. butter:
12oz - 1 lb. bag fresh frozen shrimp(medium approx 40 - 60 per lb):
8 oz. canned sliced mushrooms(don't drain):
1 jar Ragu Cheese Creations rosted garlic parmesan sauce:
pepper to taste:
1 lb. Barilla linguini; cooked according to pkgs directions while you're preparing the sauce:
PREP: Peel and clean shrimp. Melt butter in a large skillet and add
the mushrooms and liquid. Bring to a boil and add the shrimp. Cook, stiring
occasionally, about 5 minutes or until shrimp is cooked. Add the Ragu sauce
and heat through. Add pepper as you desire and stir well. Toss to coat pasta
OR serve over pasta. Makes about 6 servings. They'll think you cooked for hours!
****CHILI DOG BAKE FOR KIDS TO MAKE!***
1 pkg (8 or 10 count) hot dog buns:
olive oil cooking spray:
1 pkg (8 or 10 count) all meat hot dogs:
1 can (15 oz. or larger) chili with beans:
1/4 cup water:
1 cup shredded cheddar cheese:
PREP: Spray a 9X13X2" baking pan with cooking spray. Pre-heat oven to 350f.
Tear buns into pieces(around 1" or so) and layer into pan. Spray top with cooking spray to lightly coat
buns. Toss the buns to distribute spray, then arrange in a layer in pan. Cut hot dogs into 6 pieces each
(or so) and toss onto buns, distributing evenly. Mix chili with water and spread over hot dogs and buns.
Sprinkle cheese over chili. Cover with foil and bake for 30 minutes. Makes 8 servings! Great kid dish!
****RASPBERRY ZINGER PUNCH*******
(This punch is perfect for springtime BBQs - for a real "zing" add either burbon or vodka)
2 - 2ltr bottles Sprite(tm) soda:
1 bag(12oz) frozen raspberries - thawed or fresh:
1/2 cup sugar:
1/4 - 1/2 cup lemon juice(start with 1/4 and add more if you want it more tart):
1/4 cup Grenadine or cherry flavoring:
4 cups crushed ice:
Prep: In a blender process the raspberries and sugar until smooth. Add the grenadine and lemon juice. If you want, strain out the seeds.
In a large punch bowl or other server(non-reactive)mix all the ingredients well with the ice. Add liquor at the last minute if desired.
****MOCK BLACK FOREST CAKE********
1 pkg your favorite chocolate cake mix, german chocolate, ect.:
1 can cherry pie filling(light ok)reserve 3 T. for top:
1 whole large egg:
1/2 cup water:
8 oz. Cool whip whipped topping(fat free works ok):
PREP: Preheat oven according to cake pkg. directions. In a large bowl, mix cake mix, egg and water until blended,
then add the pie filling. If it seems too dry, add more water about 1T at a time until it reaches a basic "cake
batter" consistency. Pour into 2 prepared 8" round pans(or a 9X13X2 rectangle pan). Bake according to the package
directions, but watch carefully: when the cake pulls away from the sides of the pan, it's done. Allow to cool for
5 minutes then turn out to finish cooling on a rack(if using the 9X13, just let it cool in the pan). After the
cake is completely cool, frost with the cool whip and add the reserved pie filling on the top. If you used 2 round
pans, you may want to use more cool whip and fill the middle with it.
***OLIVE PASTE*********
1 can pitted black olives or 6oz. bottle pitted green salad olives or 14 oz. can artichoke hearts; all drained:
1/4 cup olive oil:
3 basil leaves or 1/4tsp dried basil:
1/4 tsp. freshly ground pepper:
OPTIONAL: 1 clove garlic
PREP: In a blender or food processor: place olives and seasonings and blend for about 10 seconds to break up olives(artichokes).
Add oil slowly until a smooth paste forms - about the consistency of mayonnaise. It's fine of you don't need the entire amount of oil.
Refrigerate for up to 2 weeks in a tightly covered container. USES: Spread - as is - on toasted french bread, thinly sliced; use as
a topping for pizzas; mix with sour cream or yogurt for a dip. Keep in mind that the green olive paste is very tart and salty tasting -
a little goes a long way!
********OLIVE PASTE DIP********
8oz. conatiner of sour cream(any fat content) OR 8oz. container of plain yogurt:
2 - 3 tablespoons olive or artichoke paste:
1 tsp dried italina seasoning blend
PREP: Mix everything well and refrigerate for 2 or 3 hours for flavors to meld before serving. Works well with vegetables(raw or fried)
chips, or crackers.
******OLIVE PASTE PIZZAS**********
2 pita breads:
4 tsp black olive paste:
4 T. grated cheeses - your choice:
4 T. tomato sauce seasoned with italian seasonings and garlic powder to taste:
Any additional toppings you like on a "pizza":
PREP: Preheat oven to 450f. Place pitas(unsplit) on a baking sheet and spread 2tsp
of the olive paste over each one. Next spread the seasoned tomato sauce, then any additional
toppings and finally the cheese. Bake for about 8 - 10 minutes or until the cheese melts
completely and everything is hot. These make excellent party snacks. Simply cut each one into
8 pieces.
*****PASTA TOSS WITH ARTICHOKE PASTE SAUCE*****
4T. artichoke paste:
1/2 stick butter:
1/4 cup olive oil:
2 cloves garlic; minced fine:
1/2 tsp Italian seasoning blend:
pepper to taste:
1 lb. angel hair or other pasta: cooked according to pkg directios, drained and kept warm:
PREP: Melt butter with oil and saute garlic for about 1 minute. Add the seasonings and the artichoke
paste and heat through(about 2 minutes). Toss with warm pasta and serve. Makes 6 servings.
***EASY PICO-DE-GALLO***
4 large ripe tomatoes or 2 lbs cherry tomatoes; 2 large onions; 1/2 bell pepper(green);
1 or 2 fresh jalapeno peppers; 4 T. cilantro; 2 T. vinegar; 3 T. lime juice; 1 tsp salt.
Prep: (Use a food processor!)Cut vegetables into quarters for easier processing. If you
want milder salsa, use the green part of the pepper only - leave out the seeds.
Process 1/2 of the ingredients at a time(my processor won't hold all, so I use about
1/2 of each ingredient in each batch); Pulse until everything is chopped, but don't pulverise it!
This is better after it's been refrigerated for a few hours.
****EASIEST EVERY CREAMY DIP****
8 oz. fat free sour cream
1/2 tsp salt
1/4 tsp pepper
4 oz. fresh salsa or pico de gallo(or bottled)
Prep: Mix well and enjoy this "decadent tasting" fat free dip!
***30 MINUTE HEALTHY SOUP***
1/2 cup dried split peas(or 2 baking potatoes; cleaned and diced small)
1 slice fat free turkey bacon; cut into small pieces
5 cups water
1 large carrot; sliced
1 small onion; diced small
1 rib celery; diced small(use 2 if you're using potatoes)
2 T. cilantro; slivered(optional)
4 T. instant rice; uncooked(omit if you use potatoes)
salt and pepper to taste
Prep: Place water, peas(potatoes) and bacon into a large saucepot. Bring to a rapid boil and let boil as you cut up the vegetables
(5-8 minutes). Add all the vegetables and bring to a rolling boil. Reduce heat, cover and simmer for 15 minutes. Raise heat again and add
rice. Bring back to a rolling boil, uncovered, for 5 more minutes. Add seasoning, stir and serve. Makes 2 - 1 1/2 cup servings.
If using potatoes, just continue simmering for the lst 5 minutes. You can use 1 potato and 1/2 cup peas if you like. Just add them both
at the start.
***FAT-FREE MOCK PEACH MELBA***
8oz. fat-free peach yogurt
8 T. raspberry all fruit spread(found in the jams/jelly section)
2 wine glasses
In the bottom of each glass, spoon 1 T of the raspberry fruit, then 1/4
of the yogurt. Repeat and finish with 2 T. of the raspberry fruit spread
on top. Serves 2. You can chill this before serving or chill the glasses
before assembling. If you want to reduce the calories, top with just 1 T.
of the fruit spread or none at all.
***FRUIT SMOOTHIE***
(This is great for a quick breakfast - serves 2)
6 oz. fat free plain yogurt
6 oz. skim milk
1 pkt artificial sweetner
1/2 cup frozen fruit-your choice
Prep: Process this in a blender for about 1 minute or until smooth.
Pulse if necessary. Should become thick.
***SPINACH QUICHE***
Serves 6
1 - 10 oz. pkg sfrozen chopped spinach; thawed
6 oz. part skim Italian blended cheese; shredded(use mozzarella if you
can't find a blend)
1 1/2 cups egg substitute (equal to 5 whole eggs)
2 T. onion; chopped fine or grated
dash nutmeg
salt and pepper to taste
PREP: Preheat oven to 350f and spray an 8 inch pie pan with cooking spray.
Thaw spinach in colander and squeeze dry. Mix everything very well and press
into the prepared pan. Bake about 30 minutes or until it tests done when a
knife inserted in the center comes out clean.
***SOUPER MUSHROOM/BEEF SOUP***
Serves 4 as an appetizer or 2 as a main dish
8 oz. white mushrooms; sliced thin
1/2 oz. dried shitake mushrooms; snip into long slivers - don't soak
1/2 oz. dried porcini, wood ear, oyster or other exotic mushrooms -
same as shitakes prep
1/2 cup water
1 can beef broth - defatted
1 can water
dash of dried ginger
1 or 2 T. soy sauce
3 green onions; sliced thin
1 carrot; sliced thin
2 oz. thin noodles(dry) - optional
Prep: Put 1/2 cup water, soy sauce, ginger, salt and pepper along
with mushrooms carrot, and onions. Simmer for 5 minutes, then add the
remaining ingredients. Cover and simmer on low for 10 minutes - if
adding noodles, add them with 5 minutes left to go.
***SMOTHERED CHICKEN***
Serves 2
2 chicken breast halves;
skinned and boned; pound lightly to equal thickness
1 tsp Mrs. Dash or other saltless
seasoning blend
1/4 tsp salt
1 tsp. olive oil
1 large onion; sliced as thin as
possible and separated into rings
and tossed with:
1/2 tsp salt &
1/2 tsp pepper &
dash nutmeg &
1 tsp olive oil
(toss to coat)
1 rib of celery; sliced thin
1 can (4oz) sliced mushrooms
- do not drain
Prep: Season chicken with seasoning blend and salt. Heat oil in skillet -
you may want to brush the oil onto the skillet to evenly coat it. Add the
chicken and cook over medium-high heat for 3 or 4 minutes, turn and cook
until done. Set aside and keep warm. With the skillet still hot, add the
seasoned, oiled onions and stir until soft and partly caramerlzed; about
8 minutes. If they seem too dry, add a few tablespoons of water. Add
celery and cook, stiring for about 4 minutes, then add mushrooms with
their liquid and about 1/2 cup of water. Bring to a rolling boil and let
cook down until thickened(this can take anywhere from 5 to 10 minutes.
Add the chicken back in and let warm, through. Serve with the sauce
poured over the chicken.
***LINGUINI WITH RED CLAM SAUCE***
Serves 4
2 - 10 oz cans baby clams or minced clams with liquid
1 - 15 oz can diced tomatoes in tomato juice
1 large yellow onion; diced small
1 green bell pepper; diced small
8 oz fresh white mushrooms; sliced
3 large cloves garlic; minced
1 tsp olive oil
Salt and pepper to taste - note; the clam liquid is salty, so you can omit the added salt
1 lb. linguini or spaghetti: cook according to pkg. directions and keep warm
PREP: Heat olive oil in skillet. Saute onion, green pepper, mushrooms and garlic for about
5 minutes over medium/high heat; until vegetables start to soften slightly. Add clam liquid
and tomatoes along with pepper(wait until the end to see if it needs salt). Bring to a boil
and then cover, reduce heat and simmer for 5 minutes. Add clams and heat another 5 minutes.
Serve over hot pasta. This dish is fast and easy. It's acutally better if you refrigerate it
and heat it up the next day - but don't add the clams until the day you serve it.
****EASY LOW-FAT TUNA SALAD****
Serves 2
1 can(6oz.) tuna packed in water
1 T. dijon mustard - use regular if you don't like dijon
2 T. plain, fat free yogurt
1/2 tsp salt
1/2 tsp pepper
1 rib celery; sliced thin
3 or 4 green onions; sliced thin - use both the white and green
1/2 of a small red bell pepper; diced small(use a green pepper if you like)
PREP: Drain tuna well. Mix mustard, yogurt, salt and pepper together.
put everything in a bowl and mix well. Refrigerate 15 minutes or longer
to blend flavors. Preheat oven or toaster oven to 400 degrees f. Toast
4 slices of low-calorie bread. Spread the tuna mixture evenly over the
toast. Add a slice of tomato and a slice of fat-free cheese if desired to
each open-faced sandwich. Bake for about 8 minutes or until cheese melts-
if you're not using cheese, until tuna is warmed through.
My Snazzy List of Links for GBS and Other Oddities:)
- GBS org
- The BEST web site and e-mail list you can get on for GBS/CIDP info.
- Laymans Guide to GBS
- An easy to understand explaination of GBS. I recommend this even if you know *everything* about GBS. Very informative:)
- eBay online auction house
- Fun! Shop from your computer. Bid against other buyers. If you win, the item gets delivered to your door! What a great way to Christmas shop if it's hard to get out.
- 3 E Market
- Online shopping for imported olive oils, vinegars and other food items. I included them because they have GREAT proces:)
- LaurieJeans GBS page
- Well, it's LaurieJeans GBS page..enough said:)
- Links to other GBS links
- Simply that: A link to yet more GBS/CIDP links
- YAHOO - free web based e-mail
- Free web based e-mail accounts. Great system! Handles attachments and large files and a large # of e-mails daily. This makes a really nice 2nd account.
- Mass. General Hospital Neurology Chat Rooms
- A large variety of neurology topic chat rooms. Nice interface. No passwords needed to access.
- TY, inc
- Are you a beanie fan - or any other of TYs lines of toys? Here's the homepage for updates!
- DisABLED News Press
- new columns giving information on travel,how-to hints, horoscopes, love and romance, and much more.
- Tell Us Your Story
- Finding What We Have In Common One Story At A Time
Well, it's all about GBS/CIDP and cooking!..If you want me to type your story about GBS or CIDP and it's impact on you, e-mail me and I'll be happy to add it to this page -- please keep it short(typing isn't my favorite thing to do). If you have a favorite recipe send it to me:) If you have a problem or a question, and you'd like a variety of answers, leave the question and your e-mail address in a note to me and I'll post it. There are links at the bottom of the screen for you to check out. If you have a web site that you feel is informative, please let me know and I'll add it to the list on here.
Now, I'll give you the 'short' version of my story:) In October of 1995 I came down with the chicken-pox at the age of 31. By the way, I'm a wife and mother(hence the chicken pox). I got both viral and bacterial pneumonia and that eventually led to GBS. Mine started with severe aches in my hip and knee joints, but both of the doctors I saw said that was typical of an adult with chicken-pox and gave me pain killers. About 2 days later, I was in flight to a hospital 50 miles away. Once there, I was immediately put on a ventilator and massive doses of antibiotics and antiviral meds. Within 72 hours I was in a coma. This lasted for about a month during which I had kidney, liver and heart failure, 2 strokes, seizures and sepsis. My diagnosis of GBS was not made for a month after I was admitted. Obviously(to the doctors anyway) they couldn't tell I wasn't moving while I was in the coma. Well, by the time they decided it was GBS, the illness had done its damage and there wasn't anything to do but wait to see the results. I was completely paralyzed from the neck down for 6 weeks. I spent a total of 4 months in the hospital and rehab unit. I could not even stand when I left and the frustration and depression caused me to backslide for a time after that. Here I am almost 2 years later and I'm medically sound. I haven't seen a doctor in over a year! I get around pretty well with crutches and I make improvements every day. My balance is still messed up from the strokes, but all-in-all, I'm lucky:) Well that's the short version:) My hospital record is over 4 feet tall. I'D LIKE TO ADD: I do not care if you have/had GBS/CIDP, if you're a caregiver or a professional or if you're just curious. YOU ARE WELCOME HERE. FOR CAREGIVERS: Your experiences are important, too since GBS is usually a family trauma. GBS is traumatic no matter how 'severe' your case. Recovery isn't only physical, it's mental, too. Depression can be a very worthy opponent. Don't be afraid to seek help if you feel that you're 'sinking'. The disclaimer? Ok, TO MY KNOWLEDGE, THERE ARE NO PROFESSIONAL MEDICAL PERSONS ON THIS PAGE. ANY INFORMATION IS OPINION ONLY AND SHOULD NOT REPLACE REAL MEDICAL ADVICE. IF YOU HAVE A QUESTION, PLEASE CONSULT YOUR PHYSICIAN. IF SOMEONE PROPOSES AN EXCERCISE ROUTINE, ASK YOUR DOCTOR FIRST. IF SOMEONE RECOMMENDS A VITAMIN OR MINERAL SUPPLEMENT, ASK YOUR DOCTOR! (I hope that's clear enough):) Take care everyone! If you want to e-mail me, write to: RCollweb@rocketmail.com
Bad break - I broke a metatarcel in my left foot on August 9, 1998 and, after surgical pinning, was ordered to sit my rear in the wheelchair for 4 months while it healed. The week before thanksgiving, I got it removed and now (almost June) I'm about back where I was before the break! Yippee! It's amazing hoe a little thing like a broken bone can set you back to square 1, isn't it? But we trudge along merrily and regain the lost ground!
SUPER SIMPLE SOUTHWESTERN SALAD
1 can whole kernel corn - drained well: 1 can black beans - drained well and rinsed, drain again: 2 ribs celery - diced small: 1 small yellow onion -diced small: 1/2 cup fat free(or regular) Italian salad dressing mixed well with 1/2 tsp ground cumin and 1/2 tsp ground chili powder and 3 T. orange juice: 8 cups shredded lettuce(divide among 8 plates right before serving): 8 cherry tomatoes - cut in 1/2(optional).
Prep: Mix salad dressing with cumin, chili powder and juice and set aside for at least 30 minutes at room temperature. Combine corn, beans, celery and onion mixing lightly but thoroughly. After dressing has sat, combine with the vegetables and refrigerate for at least 4 hours or up to 2 days. When ready, spoon evenly among the 8 plates of lettuce with a slotted spoon(you can serve the left over dressing on the side). Top with the cut cherry tomatoes and a generous grind of fresh pepper. Makes 8 servings.
***SOFT CHICKEN TACOS***
6 chicken thighs or 4 chicken breasts: 8 medium tomatillos-cleaned and cut into quarters: 1 large yellow onion-sliced into thin rings: 2 large ripe tomatoes-cut into 8 wedges each: 3 cups water: 1/2 tsp. Cumin powder: 1/2 tsp chili powder: 1 dozen flour tortillas: 1 can refried beans(heated): cut up tomatoes and lettuce: 1 cup shredded Monterey Jack and Cheddar cheese blended:
PREP: Place chicken and water in a large skillet and bring to a boil. Turn down heat and simmer until chicken is cooked through then remove from heat. When cool enough to handle, remove skin from chicken and shread the meat, discarding the skin and bones. Skim the fat off the cookign broth and bring to a rapid boil. Add the tomatillos, onion and seasonings and boil until the water is almost evaporated and the vegetables are mostly tender - about 8 minutes. Add the chicken and tomato wedges in and cook another 5 minutes. Warm the tortillas in the microwave for about 1 minute on a paper towel. Spoon about 2 T. on the warm beans in the center of a tortilla and then about 2 T. of the chicken mixture. Top with cheese, lettuce and tomatoes or your favorite toppings. Makes 6 servings of 2 tacos each.
EASY ENCHILADAS
1 lb. ground beef, chicken or turkey* ; 1 large onion, diced small; 1 T. taco seasoning or plain chili powder if you prefer;* 2 T. (approx.) cooking oil** 1 dozen corn tortillas; 1 - 10oz. can enchilada sauce; 1 -10 oz. can chili without beans(I prefer Wolf brand); 4 oz. Velveeta cheese - cut into 24 ‘sticks’; 2 cups shredded Monterey jack and Cheddar Cheese, mixed and divided;
PREP: Brown ground meat with onion and seasoning. *if using other than beef, add 1 tsp more of the seasoning. Drain well and set aside. Heat 1 tsp oil in a small skillet and fry tortilla about 10 seconds on each side to make plyable - repeat, adding oil as necessary, until all are fried. Blot with paper towels to remove excess oil. (**Lower fat: boil 1 cup of water in microwave and then place stacked tortillas in the microwave next to the cup. Heat on high 45 seconds to steam. If you do this - skip the oil frying step). Preheat oven to 350f. Spray a 9x13x2 baking pan lightly with cooking spray. Lay out 1 tortilla and place about 2T. of the meat mixture in the tortilla making a line down the center. Top this with about 1 T. cheese and 2 of the velveeta sticks. Fold the tortilla into 1/3s and place in the pan(you can fold in 1/2 and it doesn’t make a difference). Repeat this with all the tortillas. Mix the chili and enchilada sauce together and pour over the prepared enchiladas and sprinkle the remaining cheese(about 1 cup) over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes. Serve very hot.
1 can cherry pie filling: 3oz. cream cheese -softened to room temp: 2 T. sugar: 2 T. milk: crust for a 2 crust pie: 2 T. sugar: 1 T. melted butter:
PREP: Preheat oven to 350f. Bake bottom crust in pie plate for 10 minutes to set bottom. Blend cream cheese with milk and sugar. Pour pie filling in partially baked crust and then spoon the cream cheese mixture over the cherries, basically dotting the surface with the cream cheese mixture. Place top crust over it and make 4 slits in it to vent. Bake for 15 minutes then brush the top with the melted butter and sprinkle with the sugar. Bake until nicely browned.
1 whole chicken(about 3 lbs) OR 2 cans chicken meat: 3 ribs celery; sliced chunky: 1 small onion; diced chunky: 3 cans chicken broth: 3 cans refrigerator biscuts(10 per can): 2 T. flour: salt and pepper to taste:
Prep: If you're using a whole chicken, boil it for about 1 1/2 hours, let cool, and pick all the meat from the bones - no skin! Save the breast meat for chicken salad or something. You'll use just the dark for this.
Ok, Bring the broth to a boil along with the vegetables. While that's going, cut each biscut into 4 pieces and, when you've done them all, toss with the flour to keep from sticking together. While the liquid and vegetables are boiling, add the biscut pieces, one at a time, stiring occasionally to keep them from sticking together. Once you have all of them in the liquid, cover, reduce heat and simmer for 15 minutes. Add the chicken and heat through. Add salt and pepper if you want and you're done! Makes 4 or 5 servings. Use immediately or the dumplings will dissolve:)
(be nice, this one is from my own experiments:))
1 lb. medium shrimp - peeled and rinsed: 1 can Rotel Mexican tomatoes with lime and cilantro(or make your own - follows): 1 can (14 oz or so) stewed tomatoes: 3 oz. can tomato paste OR, if you aren't tomato crazy, 8 oz. chicken broth mixed with 1 T. tomato paste to thicken: 1 large yellow onion; diced small: 2 ribs celery; sliced small: 2 cloves garlic; minced: 1 T. cooking oil: salt and pepper to taste:
3 cups cooked rice to serve on:
Prep: Heat oil in skillet and saute onions, garlic and celery for about 5 min. Add all tomato products and chicken broth(if using)and bring to a boil for 5 minutes. Add shrimp and continue to boil for another 5-8 minutes or until shrimp is cooked. Serve over cooked rice. Makes 6 servings.
1 can diced tomatoes in their own juice: 2 T. lime juice: 3 T. chopped cilantro: SIMPLE: Blend everything together and use in the above recipe or as an addition to salsa.
(serves 4)
3 or 4 chicken breast halves; boneless and skinless, sliced into very thin strips: 2 T. cilantro leaves; julienned: juice of 2 limes: 1/2 tsp each salt and pepper and garlic powder: 1/2 tsp chili powder: pinch cayenne pepper(optional): 2 large green bell peppers; cut into about 8-10 pieces each: 1 large onion; cut into quarters then separated: 1 T. cooking oil 8 flour tortillas; wrap in foil and pop into a 200 degree overn while you cook the filling: Sour cream, guacamole, lettuce, tomatoes, salsa, etc as toppings.
PREP: About 15 minutes before starting: mix cilantro, lime juice, seasonings and chicken together and let marinate. Heat oil in a large skillet. Add chicken and sautee for about 5 minutes making sure the pieces are separate and chicken is almost cooked. Add in the bell pepper and onion and saute for about 4 more minutes. Make sure the chicken is cooked:). Serve the chicken in warm flour tortillas with any of the above toppings.
1 lb. lean hamburger: 4 cloves garlic: 2 T. blended Italian seasonings: 1/2 cup water: 1 large green bell pepper; diced small: 1 small onion; diced small: 1 can(14oz or so)diced tomatoes in their own juice: 1 can(28oz)tomato sauce: 1 can(6oz)tomato paste - Italian style if possible: 1 tsp salt and 1/2 tsp pepper:
PREP: In a blender, place water, garlic and italian seasonings. Blend until garlic is well chopped. Pour into a large(4 qt)saucepan and bring to a boil. Add onion, bell pepper and hamburger(crumbled)and simmer, stirring occasionally until hamburger is cooked through. Add the tomatoes, sauce, salt and pepper and bring to a boil, then reduce heat, cover and simmer for 15 minutes to 1 hour, depending on how much time you have. After simmering, raise heat to get it boiling again and add the tomato paste, stiriing well to blend. Boil for 2 or 3 minutes or until nicely thickened. If necessary, add another 1/2 cup water. This recipe makes enough sauce for about 1-1/2 lbs spaghetti or a large pan of lasagna(below).
1 recipe sauce(above): 1 large box lasagna noodles(about 1 lb): 3 cups shredded Italian blend cheese or just part skim mozzarella: 1/2 cup grated Parmesan cheese(if using just Mozzarella above): 16oz. carton fat free cottage cheese: OPTIONALS: sliced tomatoes, black olives, thinly sliced artichoke hearts, thinly sliced zucchini, mushrooms:
PREP: Preheat oven to 350f. In a 9x13x2 pan, ladel about 1/2 cup sauce and spread to lightly cover bottom of pan. Lay noodles, sides touching but not overlapping and cover bottom lengthwise(about 3 or 4 standard lasagna noodles). Spread about 3/4 cup sauce over these noodles and then sprinkle 1/2 of the other ingredients, including any optionals, over the sauce on this layer(spoon cottage cheese around evenly, and reserve about 1 cup of the shredded cheese and 1-1/2 cups of the sauce for the top. Next, layer lasagna noodles "width wise", breaking off ends as you need to to make it fit. Spoon on sauce and layer ingredients as before. Layer the last noodles lengthwise again and finish off with the last of the sauce and finally the cheese. Cover with aluminum foil and bake for about 1 hour. THERE is no need to cook the noodles first! This pan serves 6-8.
1 can refrigerated crescent rolls(8 ct pkg): 8 tsp. olive or artichoke paste: 2 slices American or Swiss cheese; divide each slice into 4 equal pieces:
PREP: Preheat oven according to dough directions and unroll crescents according to directions. Spread each triangle with 1 tsp of paste and 1 piece of cheese. Roll up dough and bake according to crescent pkg. directions. Maked 8 appetisers/snacks.
Ingredients: Ok, take 1 from the meats group; 1 from the ramen group; and one from the vegetable group - your choice:) MEATS: 1/2 lb of: chicken; beef; ground beef; or pork OR 1 lb. shrimp(peel shrimp. All other meats sliced very thin). RAMEN: 2 pks(3 oz each)of either: Chicken flavor; beef flavor; pork flavor; shrimp flavor OR oriental or mushroom flavors(the last 2 pretty much go with any meat). VEGGIES: 10 pk frozen: broccoli; oriental blend; broccoli/cauliflower/carrot blend; mixed bell peppers OR canned water chestnuts and bamboo shoots and mushrooms(1 ea small cans). OTHER INGREDIENTS: 1/2 tsp ground ginger; 2 cups water; 2 T. soy sauce; 1 T. oil; 1 clove garlic; 2 green onions(sliced thin).
PREP: Heat oil in pan. Add meat with 1/2 of the soy sauce, and all the garlic and ginger and 1 flavor packet from the ramen noodles. Cook over medium heat until completely cooked. Be careful not to over cook shrimp. Remove meat from pan and add everything else except the noodles and the green onions. Bring to a boil(add pepper if you like)and add the noodles. Simmer for 3 minutes then add the meat back in. Almost all of the liquid should be gone. Serve with the green onion sprinkled over the top. If you use canned veggies, use the drained liquid as part of the 'water' to cook the noodles. Serves 4.
(WITH A FRIED FLAVOR)
4 chicken breast halves; pound with a mallet to make a uniform thickness of about 1/4 inch; 1/2 cup wheat germ processed with 1/2 cup oatmeal(raw - not cooked
Prep: Preheat your oven to 350 degrees F.; spray a large cookie sheet with cooking oil spray to prevent sticking. Add the seasonings to the 'flour mixture' and mix well. After you've pounded out the
chicken, dip each piece in the 'flour' then into the egg/milk. then back into the 'flour' and lay on the cookie sheet. Repeat this for all 4 breasts - you should have just enough of the battering
ingredients. Drizzle 1 tsp of olive oil over each of the breasts(ok -you can spray them with an olive oil cooking spray to get an even coating of oil). Bake for about 35 minutes or until crisp and
browned nicely and cooked through.
3 - 2ltr bottles Sprite*(or Coke); 1 bottle grenadine or 8oz cherry syrup; 6oz. lime juice(fresh or bottled); 6 limes - cut into quarters and remove any seeds; crushed ice.
Preparation:
Mix all ingredients - adding the Sprite(or Coke)at the last minute. To make a single serving, use 1-12oz. can soda, 2 T. grenadine, 1 T. lime juice and 1/4 lime over ice.
1 whole chicken(cut up and skin removed) or 4 breasts(remove skin); 4 stalks celery(chopped); 2 large onions(chopped); 3 chicken bullion cubes; 4 cans refrigerator biscuts(cut each into 1/4ths); salt and pepper to taste.
Prep: Boil chicken in about 8 cups water until cooked well. Remove and cool enough to handle. Pull the chicken meat off the bones and shred the meat. Put back into the water along with vegetables and bullion cubes. Simmer
for 30 minutes then bring back to a full boil. Drop the biscut pieces, one at a time, into the boiling liquid - you may need to add another cup or two of water before doing this if it seems low on liquid.
After adding biscuts, stir well, reduce heat and simmer for about 15 minutes or until biscuts are cooked through. Add the salt and pepper just before serving. This serves about 6 people. If you like, instead of the
biscuts, add noodles or rice and make chicken soup instead!
1 loaf Italian or French bread; cut the yop off about 1/2 inch down, scoop out the insides and leave a 'boat'. Use either round or long - about 1 lb. loaf;
1 lb. fresh button mushrooms(or use a combination of 12 oz. white and 4 oz. mixed wild/exotic mishrooms) - sliced thickly;
1 large onion - diced small; 2 T. olive oil; 2 ribs celery - sliced small; 4oz Gorgonzola blue cheese(use cream cheese or
cheddar(or even velveeta) if you don't like blue) - cut into small pieces.
Prep: Heat oil in a large skillet and add onions and celery. Saute for about 5 minutes and then add mushrooms. Stiring almost
constantly, saute mushrooms until they're cooked down(about 10 - 15 minutes). Meanwhile, toast the bread - hollowed out - in
a 350 oven for about 10 minutes to help 'seal' the inside. Add the cheese to the mushrooms and
heat gently until melted - do NOT boil. Spoon the mushroom mixture into the bread and heat
in a 350 oven for about 10 minutes ir until mixture is hot all the way through. Cut the top into small chunks and use as
'croutons' to serve the mixture on. When you've finished the top, simply cut up the rest and enjoy! This makes a great
dish to take to a party. It's simple, but very elegant. You can use this bread trick to serve chicken salad or tuna salad,
dips, melted cheeses(or even cube cheese or meats and serve in the bread, ect.
1 chicken breast; cooked OR 1/2 cup leftover chicken(diced):(if you cook the chicken, reserve 3 T. of the broth)
2 stalks celery; cut rough: 1/2 small onion; cut rough: 2T. dill pickle relish: 1 T. fat free sour cream mixed with
1 tsp mayonaise: 1tsp. mustard: fresh ground pepper and salt to taste.
Prep: In a food processor, blend the chicken with the reserved broth OR 3T water until chopped fine. Add the mustard, sour
cream, salt, pepper, celery and onion. Process, on and off, until everything id finely chopped. Add a little more
mustard or FF sour cream if too dry. Add the relish and process a few quick turns to blend. This makes enough for 2
thick sandwiches or can be served on a bed of lettuce as a salad course(4).
Prep: Mix cinnamon and sugar and toss with peaches; melt butter in a skillet large enough
to lay all the peach slices in one layer; cook peaches over medium heat for about 6 minutes, then
turn over and continue cooking until they start to caramelize - this takes about 10-15 minutes.
After they're nicely brown(make sure you don't burn)spoon them into 2 or 3 bowls and drizzle warmed
caramel sauce over the top. You can use this as a topping for frozen yogurt(serves about 6 as topping).
1 can sliced peaches in juice - not syrup
1/2 pkg yellow cake mix(dry) or 1 small box(like Jiffy brand)
4 T. fat free margarine; melted and mixed with 1/2 cup hot water
PREP: Pour peaches and liquid in a 2 quart microwave safe bowl. Sprinkle
dry cake mix on top and pour margarine/water mixture over top. Microwave
on high power for 8 minutes. Turn and microwave for 2 more minutes. 6 servings.
You can use any canned fruit in its own juice.
(This is what I learned in Home-ec a looong time ago):)
1 can fruit pie filling - any flavor
1/2 pkg yellow or white cake mix(dry)
1 stick(1/4lb.)butter; melted
PREP: Pour pie filling in a 2 qt. microwave safe bowl. Sprinkle cake mix
evenly over top, then pour butter over top. Microwave, uncovered, for
8 - 10 minutes. Serves 6-8. You can use canned sliced peaches in heavy
syrup instead of pie filling.