365 Ways To Cook Chicken- Tomato-Apple Chicken
Today I went to my favorite library book store. I was surprised that I only found one cookbook I wanted: 365 Ways To Cook Chicken. Usually they have a really great cookbook section.
This recipe from the book sounds rather unusual but good.
Tomato-Apple Chicken
2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
1 medium onion, sliced
1 can (16 oz.) tomatoes
1 teaspoon brown sugar
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/2 lemon, thinly sliced
2 small apples, cored and cut into eights
1/2 teaspoon cornstarch dissolved in 1 tablespoon water
1 tablespoon chopped fresh parsley
1. Heat oil in a large nonstick frying pan over medium heat. Add chicken and cook about 4 minutes a side, until lightly browned. Scatter onion slices over chicken.
2. In a medium-size bowl, combine tomatoes, brown sugar, thyme, garlic powder, salt, and Worcestershire sauce; pour over chicken. Top with lemon slices and bring to a boil. Cover and reduce heat. Simmer 10 minutes. Add apples and cook 10 minutes more, until chicken is tender. Remove chicken and apples to a platter and keep warm.
3. Stir dissolved cornstarch into liquid in pan. Cook over high heat, stirring until sauce thickens, about 5 minutes. Spoon over chicken and apples. Garnish with parsley.
Posted by Rochelle R. No comments:
Frankfurter Friday: Cheese-Frank Sandwiches
Cheese-Frank Sandwiches
This simple frugal sandwich is from Money-Saving Main Dishes a Department of Agriculture bulletin from 1971. This would make a easy lunch that kids would like.
Cheese-Frank Sandwiches
6 servings, 2 open face sandwiches each
12 (1 ounce each) slices processed cheese, Swiss, pimiento, American or cheddar
1/2 pound frankfurters, thinly sliced
12 slices bread
Arrange slices of cheese, topped with frankfurter slices, on the bread. Place under broiler and broil until lightly browned.
This simple frugal sandwich is from Money-Saving Main Dishes a Department of Agriculture bulletin from 1971. This would make a easy lunch that kids would like.
Cheese-Frank Sandwiches
6 servings, 2 open face sandwiches each
12 (1 ounce each) slices processed cheese, Swiss, pimiento, American or cheddar
1/2 pound frankfurters, thinly sliced
12 slices bread
Arrange slices of cheese, topped with frankfurter slices, on the bread. Place under broiler and broil until lightly browned.
Slimming Soups
These recipes are from a Globe Mini Mag- Slimming Soups. Those are the little 3x5 inch magazines you see at the checkout counter. I still have one of these little books I got when I was a young teen, the topic was how to increase your bust size :). Anyway. this booklet has a lot of quick and easy homemade soups. Only a few start with a canned soup base. It seems like quite few soup recipes have you starting out already using some kind of cream soup. To me that kind of defeats the idea of making homemade soup.
Vegetable Cheese Soup
"Amazingly, this soup has only 1 gram of fat and 71 calories per serving."
1 package frozen mixed vegetables (thawed)
1 small onion, diced
1 tablespoons flour
1 cup water
1 cup skim milk
1 teaspoon chicken-flavored bouillon granules
1/4 cup shredded low-fat processed American cheese
2 teaspoons Dijon mustard
Spices, to taste: salt, black pepper, Italian seasoning
In a saucepan, combine vegetables and onion. Combine flour, Italian seasoning, salt and pepper stirring well; add to vegetables and stir to coat. Combine water and milk; add bouillon granules, stirring until granules dissolve. Add to vegetable mixture, and bring to a boil, stirring constantly (5 minutes) or until mixture is thick and bubbly. Reduce heat to low, add cheese and mustard, stirring to blend. Serve immediately. Serves 6.
Red Rice Soup
This soup has only 2 grams fat.
4 cups vegetable stock
6 plum tomatoes, diced
1 cup jasmine or basmati rice
1 green pepper, diced
3 tablespoon sesame oil
1 large yellow onion, diced
2 cloves garlic, minced
1/2 cup chopped cilantro
1 tablespoons chili powder
2 teaspoons cumin
1 teaspoon coriander
In a 2-quart saucepan, combine 2 cups stock and diced tomatoes. Bring to a boil and add rice and green pepper. Stir to combine. Return to boil and reduce heat. Cover and simmer for 20 minutes. While rice is cooking, add sesame oil to a large stock pot. When hot, add onion, garlic, chili powder, cumin and coriander. Cook over medium heat until onions are transparent and spices are aromatic. Add remaining vegetable stock and cilantro. Bring to a boil then reduce heat and simmer. Add cooked rice to stock mixture. Stir to combine and simmer gently for 5 minutes to
Vegetable Cheese Soup
"Amazingly, this soup has only 1 gram of fat and 71 calories per serving."
1 package frozen mixed vegetables (thawed)
1 small onion, diced
1 tablespoons flour
1 cup water
1 cup skim milk
1 teaspoon chicken-flavored bouillon granules
1/4 cup shredded low-fat processed American cheese
2 teaspoons Dijon mustard
Spices, to taste: salt, black pepper, Italian seasoning
In a saucepan, combine vegetables and onion. Combine flour, Italian seasoning, salt and pepper stirring well; add to vegetables and stir to coat. Combine water and milk; add bouillon granules, stirring until granules dissolve. Add to vegetable mixture, and bring to a boil, stirring constantly (5 minutes) or until mixture is thick and bubbly. Reduce heat to low, add cheese and mustard, stirring to blend. Serve immediately. Serves 6.
Red Rice Soup
This soup has only 2 grams fat.
4 cups vegetable stock
6 plum tomatoes, diced
1 cup jasmine or basmati rice
1 green pepper, diced
3 tablespoon sesame oil
1 large yellow onion, diced
2 cloves garlic, minced
1/2 cup chopped cilantro
1 tablespoons chili powder
2 teaspoons cumin
1 teaspoon coriander
In a 2-quart saucepan, combine 2 cups stock and diced tomatoes. Bring to a boil and add rice and green pepper. Stir to combine. Return to boil and reduce heat. Cover and simmer for 20 minutes. While rice is cooking, add sesame oil to a large stock pot. When hot, add onion, garlic, chili powder, cumin and coriander. Cook over medium heat until onions are transparent and spices are aromatic. Add remaining vegetable stock and cilantro. Bring to a boil then reduce heat and simmer. Add cooked rice to stock mixture. Stir to combine and simmer gently for 5 minutes to
Frankfurter Friday, Chili-Frank Stew
This recipe is from an old ladies magazine. It would be inexpensive and is mildly flavored. Kids would probably like it.
Chili-Frank Stew
3 tablespoons butter or margarine
1 medium onion, chopped
1 pound package frankfurters, quartered lengthwise
1 tablespoon all-purpose flour
1-1/2 teaspoon chili powder
1 teaspoon salt
2 (16 oz.) cans red kidney beans, undrained
1 (16 oz.) can tomatoes
1 (12 oz.) can whole kernel corn, drained
In a 5-quart Dutch oven over medium heat melt butter. Add onion and franks and cook until browned. Stir in the flour, chili powder and salt. Add the beans, tomatoes and corn. Cover; simmer 15 minutes. Makes six servings.
Chili-Frank Stew
3 tablespoons butter or margarine
1 medium onion, chopped
1 pound package frankfurters, quartered lengthwise
1 tablespoon all-purpose flour
1-1/2 teaspoon chili powder
1 teaspoon salt
2 (16 oz.) cans red kidney beans, undrained
1 (16 oz.) can tomatoes
1 (12 oz.) can whole kernel corn, drained
In a 5-quart Dutch oven over medium heat melt butter. Add onion and franks and cook until browned. Stir in the flour, chili powder and salt. Add the beans, tomatoes and corn. Cover; simmer 15 minutes. Makes six servings.
Sunny pineapple recipes
It has been cold, gray and rainy here for the last few days. I was digging in a box of books and found my misplaced Dole pineapple book. It reminded me of several vacations in Hawaii. Even when it rains there is usually on the warm side and there always seems to be a beautiful rainbow afterword. Wish I could go back someday.
Anyway, here are some recipes from the booklet. It is a Favorite Brands book and they are usually good.
Aloha Joes
1 can (20 oz.) Dole pineapple tidbits
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, pressed or minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 oz.) tomato sauce
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
6 hamburger buns, split and toasted
Drain pineapple. In large skillet, brown meat. Add onion and garlic; cook until onion is soft. Drain and discard fat. Sprinkle meat mixture with salt and pepper. Stir in tomato sauce, Worcestershire and chili powder. Simmer uncovered, 15 minutes. Stir in pineapple. Remove from heat. Spoon onto buns.
Kamaaina Spareribs
4 pounds lean pork spareribs
Salt and pepper
1 can (20 oz.) Dole crushed pineapple, drained
1 cup catsup
1/2 cup brown sugar, packed
1/3 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Have butcher cut across rib bones to make strips 1 1/2 inches wide. Preheat over to 350 degrees. Place ribs close together in single layer in baking pan. Sprinkle with salt and pepper to taste. Cover tightly with aluminum foil. Bake in preheated oven 1 hour. Uncover; pour off and discard drippings. In bowl, combine remaining ingredients. Spoon sauce over ribs. Grill over hot coals 15 minutes or bake, uncovered, 30 minutes longer or until ribs are tender and glazed. Makes 6 servings.
Pineapple Vegetarian Fried Rice
My Dad was stationed in Thailand in the early 70's and my Mom learned to cook Thai food. She has several Thai cookbooks. This recipe is from Delightful Thai Cooking. Some people might think ketchup is not an authentic ingredient. I lived with them for six months while they were there and I can verify that the fried rice you would get at the little street restaurants always had ketchup, cucumbers, lime and cilantro. It should probably also have some fish sauce (Nam Pla), the non vegetarian fried rice recipes in the book included it. Of course then it wouldn't be totally vegetarian.
Pineapple Vegetarian Fried Rice
4 tablespoons oil
1 yellow onion finely chopped
3 cloves garlic, crushed
1 cup finely chopped carrots
1 cup finely chopped green beans
1 cup pineapple chunks
3 cups cooked rice
1 tablespoon ketchup
1 teaspoon salt
1 cucumber thinly sliced
4 tablespoons green onion, chopped
4 tablespoons fresh coriander leaves (cilantro)
In a wok, heat oil over medium heat and stir fry onion and garlic until golden brown. Add carrots and green beans and stir fry 2 minutes. Add pineapple, ketchup , rice and salt. Mix well and stir-fry 3 more minutes. Arrange sliced cucumbers around edge of serving platter. Pour the rice in the center. Garnish iwth green onion and coriander. Serves hot to 4 to 6.
Pineapple Vegetarian Fried Rice
4 tablespoons oil
1 yellow onion finely chopped
3 cloves garlic, crushed
1 cup finely chopped carrots
1 cup finely chopped green beans
1 cup pineapple chunks
3 cups cooked rice
1 tablespoon ketchup
1 teaspoon salt
1 cucumber thinly sliced
4 tablespoons green onion, chopped
4 tablespoons fresh coriander leaves (cilantro)
In a wok, heat oil over medium heat and stir fry onion and garlic until golden brown. Add carrots and green beans and stir fry 2 minutes. Add pineapple, ketchup , rice and salt. Mix well and stir-fry 3 more minutes. Arrange sliced cucumbers around edge of serving platter. Pour the rice in the center. Garnish iwth green onion and coriander. Serves hot to 4 to 6.
Frankfurter Friday Wienie-Lottas
It seems unjust to compare this recipe with true enchiladas but that is what the title is referring to. To me this recipe has a weird sort of appeal; they would be quick and inexpensive and kids would probably like them.
Wienie-Lottas
8 to 10 tortillas
2 (10 1/2 oz.) cans chili without beans
1 tablespoon instant minced onion
6 to 8 drops bottled hot pepper sauce
1 pound (8 to 10) frankfurters
1 8-oz. can tomato sauce
1/4 cup chopped canned green chili peppers
4 ounces sharp natural Cheddar cheese, shredded (1 cup)
Warm tortillas. Combine next three ingredients. Place a frank on each tortilla; top each with 2 tablespoons chili mixture (reserve remaining). Roll tortillas around franks. Arrange, seam side down, in 12x71/2x2-inch baking dish. Combine remaining chili mixture and tomato sauce; pour over tortillas. Sprinkle with chili peppers. Bake at 350 degrees for 25 to 3o minutes. Top with cheese and return to oven until cheese melts. Serves 4 or 5.
Source: Better Homes and Gardens Casserole Cook Book (1968).
Wienie-Lottas
8 to 10 tortillas
2 (10 1/2 oz.) cans chili without beans
1 tablespoon instant minced onion
6 to 8 drops bottled hot pepper sauce
1 pound (8 to 10) frankfurters
1 8-oz. can tomato sauce
1/4 cup chopped canned green chili peppers
4 ounces sharp natural Cheddar cheese, shredded (1 cup)
Warm tortillas. Combine next three ingredients. Place a frank on each tortilla; top each with 2 tablespoons chili mixture (reserve remaining). Roll tortillas around franks. Arrange, seam side down, in 12x71/2x2-inch baking dish. Combine remaining chili mixture and tomato sauce; pour over tortillas. Sprinkle with chili peppers. Bake at 350 degrees for 25 to 3o minutes. Top with cheese and return to oven until cheese melts. Serves 4 or 5.
Source: Better Homes and Gardens Casserole Cook Book (1968).
Frankfurter Friday- Frankfurter Fritatta
I would not generally associate James Beard with frankfurters. It turns out though that in his book How to Eat Better for Less Money he provides quite a few frankfurter recipes. This fritatta recipe seems like it would be tasty and a budget pleaser:
Frankfurter Fritatta
6 tablespoons butter
1 medium onion , chopped fine
4 to 5 frankfurters, cut in shreds
6 eggs, beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon Tabasco sauce
Melt the butter in a skillet and cook the onion and green pepper until the onions are just golden. Add the frankfurters and cook until delicately browned and cooked through- about 5 minutes. Pour over them the eggs mixed with the cheese, parsley and seasonings and cook until eggs are just set. Put under the broiler for 3 to 4 minutes to brown the top a little. Serve cut into wedges with potato salad or Cole Slaw. Serves 4.
Frankfurter Fritatta
6 tablespoons butter
1 medium onion , chopped fine
4 to 5 frankfurters, cut in shreds
6 eggs, beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon Tabasco sauce
Melt the butter in a skillet and cook the onion and green pepper until the onions are just golden. Add the frankfurters and cook until delicately browned and cooked through- about 5 minutes. Pour over them the eggs mixed with the cheese, parsley and seasonings and cook until eggs are just set. Put under the broiler for 3 to 4 minutes to brown the top a little. Serve cut into wedges with potato salad or Cole Slaw. Serves 4.
A different salmon patty recipe
I know there are zillions of recipes for salmon patties but this one caught my eye because of the use of croutons as the binding agent. There are so many flavors of croutons now that you could make a flavorful salmon patty. The recipe is from a Pillsbury booklet: Working People's Cookbook, 1978.
Salmon Patties
2 eggs
1/2 cup milk
1 tablespoon instant minced onion
1 1/2 cups salad croutons, crushed
16-oz. can salmon, drained and flaked
2 tablespoons butter or margarine
In large bowl, beat eggs slightly. Stir in remaining ingredients except butter. Firmly shape into four 1/2-inch thick patties. In large skillet, melt butter. Saute patties over low heat until browned. Serve with creamed peas, or a mustard or dill sauce.
Pineapple Fingers
I have quite a few community fundraiser books. I don't look at them too often because they all seem to feature similar common recipes. Today I pick up Cooking in Paradise a fundraiser for The First Evangelical Free Church Of Hawaii Women's Missionary Society from 1979. I have four or five books from Hawaii and they really don't feature recipes that we would think of having an Hawaiian touch. This book came closer than usual with this recipe for Pineapple Fingers:
Pineapple Fingers
Step 1
1 yellow cake mix
2 egg yolks,reserve whites
1 teaspoon vanilla
3 tablespoons melted butter
Combine and press into greased 13 x 9 inch pan.
Step 2
Beat 2 egg whites until stiff
Step 3
Add 2/3 cup sugar to egg whites. Fold in 1/2 cup coconut, and small can crushed pineapple (drained).
Step 4
Spread over cake mixture and bake at 325 degrees for 30 minutes. Cool before cutting.
Frankfurter Beef Loaf
This recipe is a real oldie, from the 1935 booklet Our Favorite Meat Recipes. It was an National Live Stock And Meat Board publication. The appeal of the photos have not held up to time so I won't be posting them. Have you noticed that vintage meat dish photos are usually very nasty looking? Well on to the recipe:
Frankfurter Beef Loaf
2 pounds ground beef
4 medium-sized frankfurters
1 cup bread crumbs
1 tablespoon chopped parsley
1 small onion, grated
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
Combine ground beef and bread crumbs. Season with grated onion, chopped parsley and salt and pepper. Moisten with beaten egg and shape into a loaf, with the frankfurters, lengthwise in it. Put bacon strips over the top and bake in a 350 degree oven for one hour.
Frankfurter Beef Loaf
2 pounds ground beef
4 medium-sized frankfurters
1 cup bread crumbs
1 tablespoon chopped parsley
1 small onion, grated
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
Combine ground beef and bread crumbs. Season with grated onion, chopped parsley and salt and pepper. Moisten with beaten egg and shape into a loaf, with the frankfurters, lengthwise in it. Put bacon strips over the top and bake in a 350 degree oven for one hour.
Franfurter Friday- Wieners "N Brown Rice
This extremely easy recipe makes what would have been called a Far Eastern or Oriental dish in most retro cookbooks. It is from Pillsbury's Creative Cooking In Minutes copyright 1971.
Wieners 'N Brown Rice
"This flavorful and hearty dish would go well with a green vegetable and crisp salad."
1 package (7 oz.) beef flavored rice mix
12 oz. to 1 pound sliced wieners
1/2 cup (5 oz.) can drained sliced water chestnuts OR 1/2 cup sliced celery
2 tablespoons chopped green pepper
Soy Sauce
Prepare rice mix as directed on package. Cut wieners into 1/2-inch slices. Add wieners, water chestnuts and green pepper to prepared rice. Cover. Simmer over low heat about 10 minutes until heated through. Serve with soy sauce. 4 servings.
Wieners 'N Brown Rice
"This flavorful and hearty dish would go well with a green vegetable and crisp salad."
1 package (7 oz.) beef flavored rice mix
12 oz. to 1 pound sliced wieners
1/2 cup (5 oz.) can drained sliced water chestnuts OR 1/2 cup sliced celery
2 tablespoons chopped green pepper
Soy Sauce
Prepare rice mix as directed on package. Cut wieners into 1/2-inch slices. Add wieners, water chestnuts and green pepper to prepared rice. Cover. Simmer over low heat about 10 minutes until heated through. Serve with soy sauce. 4 servings.
The Golden Door breakfast ideas
My husband was going through some of his book boxes and I got in there too and pulled out some healthy cooking ones. I found the Golden Door Cookbook from 1982. Of course the Golden Door is the very famous health spa founded by Deborah Szekely in 1959. It is located in Escondido, Ca. not too far from my city,but I won't be visiting. The fee for a 3 day "Summer Interlude" is about $3600!
There is quite a bit of information on her philosophy of health as well as recipes by the Chef Michel Stroot. Ms. Szekely stated her belief that a hearty breakfast was not necessary and only about 100 calories were devoted to it at the spa. Here are some of the breakfast ideas:
Muesli
2/3 cup old fashioned rolled oats
6 sun-dried black Mission figs, chopped
1/4 teaspoon ground cinnamon
2/3 cup water
1/2 apple, medium size, with skin
1 banana, sliced
1 cup plain, low-fat yogurt
8 almonds or hazelnuts, freshly chopped
Combine oats, figs, and cinnamon,G cover with water and soak overnight. Before serving, grate apple and stir into oat mixture. Divide in 4 portions; trim each with banana slices. Top with 1/4 cup yogurt sprinkled with nuts. Other types of dry fruits, such as apricots, dates or prunes may be substituted for figs Serves 4 at 205 calories..
Papaya and Cottage Cheese
2 papaya, ripe
1 cup low-fat cottage cheese
4 teaspoons miller's bran unprocessed
4 teaspoons sunflower seeds, raw
garnish: strawberries and fresh mint sprigs
Halve papayas, scrape out seeds. Fill each half with 1/4 cup low-fat cottage cheese. Sprinkle top with bran and sunflower seeds. Garnish and serve. Serves 4 at 103 calories.
Bran Muffin Nut Muffins
3/4 cup miller's bran, unprocessed
1/2 cup whole-wheat pastry flour
1/4 cup sun-dried raisins or dates, chopped
1/4 cup walnuts or almonds, freshly chopped
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon grated nutmeg
1 egg, beaten
1/4 cup honey or blackstrap molasses (or combination)
1/2 teaspoon vanilla extract
6 tablespoon plain, low-fat yogurt
Preheat oven to 375 degrees.
Blend dry ingredients in mixing bowl. Mix together remaining ingredients, and pour over dry mixture. Stir until just blended.
Spoon into muffin pans lined with muffin paper, about 1 heaping tablespoon per muffin. Bake 12-15 minutes. Makes 10 muffins at 110 calories.
There is quite a bit of information on her philosophy of health as well as recipes by the Chef Michel Stroot. Ms. Szekely stated her belief that a hearty breakfast was not necessary and only about 100 calories were devoted to it at the spa. Here are some of the breakfast ideas:
Muesli
2/3 cup old fashioned rolled oats
6 sun-dried black Mission figs, chopped
1/4 teaspoon ground cinnamon
2/3 cup water
1/2 apple, medium size, with skin
1 banana, sliced
1 cup plain, low-fat yogurt
8 almonds or hazelnuts, freshly chopped
Combine oats, figs, and cinnamon,G cover with water and soak overnight. Before serving, grate apple and stir into oat mixture. Divide in 4 portions; trim each with banana slices. Top with 1/4 cup yogurt sprinkled with nuts. Other types of dry fruits, such as apricots, dates or prunes may be substituted for figs Serves 4 at 205 calories..
Papaya and Cottage Cheese
2 papaya, ripe
1 cup low-fat cottage cheese
4 teaspoons miller's bran unprocessed
4 teaspoons sunflower seeds, raw
garnish: strawberries and fresh mint sprigs
Halve papayas, scrape out seeds. Fill each half with 1/4 cup low-fat cottage cheese. Sprinkle top with bran and sunflower seeds. Garnish and serve. Serves 4 at 103 calories.
Bran Muffin Nut Muffins
3/4 cup miller's bran, unprocessed
1/2 cup whole-wheat pastry flour
1/4 cup sun-dried raisins or dates, chopped
1/4 cup walnuts or almonds, freshly chopped
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon grated nutmeg
1 egg, beaten
1/4 cup honey or blackstrap molasses (or combination)
1/2 teaspoon vanilla extract
6 tablespoon plain, low-fat yogurt
Preheat oven to 375 degrees.
Blend dry ingredients in mixing bowl. Mix together remaining ingredients, and pour over dry mixture. Stir until just blended.
Spoon into muffin pans lined with muffin paper, about 1 heaping tablespoon per muffin. Bake 12-15 minutes. Makes 10 muffins at 110 calories.
Frankfurter Friday- Frankfurter Stuffed Green Peppers
I have seen many stuffed pepper recipes but none of them have used franks in the stuffing. It does have the rice that is often used in stuffed peppers. Also a little cheese topping improves almost anything, so I would sprinkle more cheese on top.
Frankfurter-Stuffed Green Peppers
6 large green peppers
1 onion, chopped
1/2 teaspoon instant minced garlic
1/4 cup butter or margarine
3/4 pounds frankfurters, diced
1/2 cup grated Cheddar cheese
2 cups cooked rice
2 tablespoons chopped parsley
1/4 teaspoon pepper
Salt to taste
1 cup tomato juice
Cut stem ends off peppers and carefully remove the seeds and pith. Parboil 5 minutes. Saute onion and garlic in butter until onion is soft. Add frankfurters and cook 5 minutes, stirring. Blend in next 5 ingredients. Stuff peppers and arrange in greased baking dish. Pour tomato juice around them. Bake in 350 degree oven 30 minutes, or until tender, basting occasionally. If peppers dry out, pour more tomato juice over. Makes 6 servings.
Recipe from: Woman's Day Collector's Cookbook
Frankfurter-Stuffed Green Peppers
6 large green peppers
1 onion, chopped
1/2 teaspoon instant minced garlic
1/4 cup butter or margarine
3/4 pounds frankfurters, diced
1/2 cup grated Cheddar cheese
2 cups cooked rice
2 tablespoons chopped parsley
1/4 teaspoon pepper
Salt to taste
1 cup tomato juice
Cut stem ends off peppers and carefully remove the seeds and pith. Parboil 5 minutes. Saute onion and garlic in butter until onion is soft. Add frankfurters and cook 5 minutes, stirring. Blend in next 5 ingredients. Stuff peppers and arrange in greased baking dish. Pour tomato juice around them. Bake in 350 degree oven 30 minutes, or until tender, basting occasionally. If peppers dry out, pour more tomato juice over. Makes 6 servings.
Recipe from: Woman's Day Collector's Cookbook
Fun Summer Foods!- Chocolate Peanut Butter Cookies
Here is a quick and easy cookie recipe from Fun Summer Foods!- a Pillsbury grocery checkout booklet from 1988. My husband would like these, even though he is diabetic he still likes to eat a treat once and awhile.
Chocolate Peanut Butter Cookies
1 pkg. Pillsbury Plus Devil's Food Cake Mix
1 cup peanut butter
1/3 cup water
2 eggs
1 cup peanut butter chips
Heat oven to 350 degrees. Generously grease cookie sheets. In large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in peanut butter chips. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheet. Bake at 350 for 10 to 15 minutes or until set. Cool 1 minutes. Remove from cookie sheets, cool completely. 4 dozen cookies.
Chocolate Peanut Butter Cookies
1 pkg. Pillsbury Plus Devil's Food Cake Mix
1 cup peanut butter
1/3 cup water
2 eggs
1 cup peanut butter chips
Heat oven to 350 degrees. Generously grease cookie sheets. In large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in peanut butter chips. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheet. Bake at 350 for 10 to 15 minutes or until set. Cool 1 minutes. Remove from cookie sheets, cool completely. 4 dozen cookies.
Jeweled Picnic Bars
Let's go on a picnic! Louise from Months of Edible Celebrations is hosting a virtual picnic.
This is like the old kids game. Each person brings an item that starts with a letter of the alphabet and you are suppose to remember the items that come before. I never was very good at memory games :)
A is bringing Almond Joy Pie
B is bringing Baked Beans
C is bringing Chocolate Picnic Cake
D is bringing Dutch Funnel Cakes
E is bringing Easy Blender Chicken Pie
F is bringing Five Bean Salad
G is bringing Granola Bars
H is bringing Herb and Cheese Pasta Salad
I is bringing Incredibly Fruity Raspberry Cakes
J is bringing Jeweled Picnic Bars- that's me!
Jeweled Picnic Bars
4 eggs
3/4 pound light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped walnuts or pecans
12 orange slice candies, cut in small pieces
Powdered sugar
Preheat oven to 325 degrees. Grease a 13x9-inch baking pan.
In a medium mixing bowl with electric beaters, lightly beat eggs.
Add brown sugar and vanilla. Beat on medium speed to combine.
In a separate bowl, combine four and salt. Add to sugar mixture. Beat until smooth.
By hand, stir in nuts and orange slices.
Spread batter in greased pan.
Bake at 325 degrees for 35 to 40 minutes until golden brown.
Remove pan to wire cooling rack. Cool completely.
Cut into 30 bar cookies.
Roll each cookie in powdered sugar to coat. Store covered in powdered sugar.
Chicken Bentonville from Chef Bubba
Today's recipe is from Chef Bubba and friends, A Collection Of Recipes From Friends, Family and Sam's Associates (Sam's Clubs). I bought the book because there is a blurb on the cover saying "Includes Sam Walton's favorite recipes". It turns out there are only two recipes submitted by Helen Walton. Chef Bubba has a section of recipes called "Recipes Sam would have liked." Chef Bubba was recruited personally by Sam Walton to be the consulting chef for Sam's Club.
Here is his recipe for Chicken Bentonville. The city of Bentonville is of course the home office of Wal-Mart my beloved :) employer.
Chicken Bentonville
3 cups pineapple juice
1 cup Yoshida's Gourmet sauce
2 cups honey
2 tablespoons Tone's crushed red pepper
1 tablespoon Tone's lemon pepper
2 tablespoons Tone's dried parsley flakes
1/4 cup Dijon mustard
2 tablespoon crushed garlic
1/2 cup salad oil
1 teaspoon Crystal hot sauce
1 package Tyson boneless/skinless chicken breast, thawed and drained (by the amount of marinade this must mean a big bag of chicken)
Combine all ingredients except chicken in a plastic 5-quart bowl. Heat for 4 to 5 minutes in a microwave and mix thoroughly.
Serving Suggestions:
1. Marinate chicken for at least three hours, overnight is best. Grill and serve with saute of red and green peppers, onions and carrots.
2. Using the same marinade, prepare kabobs of chicken cubes, peppers and onions.
3. Cut chicken into 1 ounce cubes, marinate and broil for 4 to 6 minutes. Place in chafing dish with 2 cups marinade, slightly thickened with corn starch and chunks of pineapple to extend.
Here is his recipe for Chicken Bentonville. The city of Bentonville is of course the home office of Wal-Mart my beloved :) employer.
Chicken Bentonville
3 cups pineapple juice
1 cup Yoshida's Gourmet sauce
2 cups honey
2 tablespoons Tone's crushed red pepper
1 tablespoon Tone's lemon pepper
2 tablespoons Tone's dried parsley flakes
1/4 cup Dijon mustard
2 tablespoon crushed garlic
1/2 cup salad oil
1 teaspoon Crystal hot sauce
1 package Tyson boneless/skinless chicken breast, thawed and drained (by the amount of marinade this must mean a big bag of chicken)
Combine all ingredients except chicken in a plastic 5-quart bowl. Heat for 4 to 5 minutes in a microwave and mix thoroughly.
Serving Suggestions:
1. Marinate chicken for at least three hours, overnight is best. Grill and serve with saute of red and green peppers, onions and carrots.
2. Using the same marinade, prepare kabobs of chicken cubes, peppers and onions.
3. Cut chicken into 1 ounce cubes, marinate and broil for 4 to 6 minutes. Place in chafing dish with 2 cups marinade, slightly thickened with corn starch and chunks of pineapple to extend.
Frankfurter Friday- Hot Dog Creole
Well here it is Friday again and I haven't posted during the week. I admit I am even getting a little sick of hot dog recipes. Next week I will really try to post something else during the week.
There really isn't anything creole about this recipe, but it is frugal. It also seems like kids would like it. It was in an old Lea & Perrins magazine advertisement.
"Creole" Franks
1 tablespoon oil
1 pound beef frankfurters, cut into 1/2 inch pieces
1 can (15 oz.) tomato sauce
1 can (12 oz.) vacuum packed corn with red and green sweet peppers
1 tablespoon instant minced onion
2 teaspoons Lea & Perrins Worcestershire Sauce
1/2 teaspoon majoram leaves, crumbled
1/4 teaspoon salt
1 package (8 oz.) elbow macaroni
In a large skillet heat oil. Add frankfurters; cook, stirring frequently, until brown, about 5 minutes. Add tomato sauce, corn, onion, Worcestershire sauce, marjoram and salt. Bring to boiling point. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, cook macaroni as label directs; drain. Serve sauce over macaroni. Sprinkle with grated American cheese, if desired. Yield: 6 portions
There really isn't anything creole about this recipe, but it is frugal. It also seems like kids would like it. It was in an old Lea & Perrins magazine advertisement.
"Creole" Franks
1 tablespoon oil
1 pound beef frankfurters, cut into 1/2 inch pieces
1 can (15 oz.) tomato sauce
1 can (12 oz.) vacuum packed corn with red and green sweet peppers
1 tablespoon instant minced onion
2 teaspoons Lea & Perrins Worcestershire Sauce
1/2 teaspoon majoram leaves, crumbled
1/4 teaspoon salt
1 package (8 oz.) elbow macaroni
In a large skillet heat oil. Add frankfurters; cook, stirring frequently, until brown, about 5 minutes. Add tomato sauce, corn, onion, Worcestershire sauce, marjoram and salt. Bring to boiling point. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, cook macaroni as label directs; drain. Serve sauce over macaroni. Sprinkle with grated American cheese, if desired. Yield: 6 portions
Frankfurter Friday- Frankfurters in Crust
This is yet another retro recipe card with wretched photography. I don't think any one would be serving the franks in crust with franks and potatoes. The menu suggestion on the back was Frankfurters in a Crust, Waldorf Salad, Creamed Spinach and Strawberry Sundaes. A photo of the bowl of salad or even the creamed spinach would have made a more appealing card. Not surprisingly, this recipe is from the Budget Dishes section.
Frankfurters in Crust
8-ounce package refrigerated quick crescent rolls
1/3 cup mustard-pickle relish
6 frankfurters
2 tablespoon evaporated milk
1 tablespoon sesame seeds
Preheat oven to 375 degrees. Unroll crescent rolls to a rectangular shape, pressing seams together. Spread relish over pastry, leaving a 1-inch border all around. Place frankfurters in rows of three down center of pastry; bring sides of dough together over frankfurters and press to seal; press ends of dough to seal. Place seam side down, on an ungreased baking pan. Perforate top of crust with the tines of a fork; brush with evaporated milk; sprinkle with sesame seeds. Bake 15 to 20 minutes -until golden brown. Slice crosswise to serve. Serves 3 to 4.
Recipe card: 1973 Curtin Publication, Inc.
Frankfurter Friday- Frankfurter Pilaf
The recipe comes right out of my recipe card file. I noted on it that it was from Woman's Day Mag. 5/84. I have made this quite a few times and it is good, fast and frugal. I usually make it in a skillet instead of a saucepan. It is easier to saute the rice that way.
Frankfurter Pilaf
1/4 cup margarine
1 large onion, minced
1 cup uncooked rice
2-1/2 cups hot beef bouillon or broth
1/2 pound franks, sliced
Salt and pepper to taste
Melt margarine in large heavy saucepan. Add onion and saute until golden. Add rice and saute until translucent,. Add bouillon and franks and bring to boil. Cover and simmer over low heat 20 to 25 minutes or until rice is tender and liquid is absorbed. Season with salt and pepper to taste. Makes 4 to 6 servings.
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