Tomato-Basil Soup

4 cups tomatoes, peeled, cored and chopped, or canned whole tomatoes, crushed
4 cups tomato juice OR part tomato juice and part vegetable or chicken stock
14 washed fresh basil leaves
1 cup heavy cream
1/4 pound sweet, unsalted butter
Salt to taste
1/4 teaspoon cracked black pepper

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

NOTE:  Use only FRESH basil ... no substitute will taste the same!

Bean Dip

If you're kin to me ... you have pinto beans left over from time to time!  Here's a great way to use them.


1 can (16 ounces) refried beans OR 2 cups left-over pinto beans, smashed

1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
 3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin

Tortilla chips and salsa

In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

Mac and Cheese

8 ounces (2 C.) dry Elbow Macaroni
2 Tbsp. Nonfat Dry Milk
2 Tbsp. Flour
1 Tbsp. Butter, melted
1 1/4 C. boiling water
3 C. (12 ounces) grated Velveeta, divided
1/4 tsp. Salt

Put Velveeta cheese in freezer for about 10-15 minutes to make it easier to grate.  Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1-1/2 cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil.

Bake 25 minutes. Remove foil. Sprinkle with remaining 1/2 cup cheese. Continue baking 1 minute, or until cheese melts

Parmesan Pork Tenderloin

12 oz. pork tenderloin
2 large egg whites
1/4 c. Italian style breadcrumbs
1/4 c. grated Parmesan
3 Tblsp. all-purpose flour
salt & pepper
1 Tblsp. olive oil

Slice tenderloin into 12 rounds.  Put rounds between waxed paper and smash with a meat mallet to about 1/8" to 1/4" thick.

Beat egg whites in a small, shallow bowl and mix in 1 Tblsp. water.  In another bowl, mix breadcrumbs with Parmesan.  In a third bowl, place the flour and season with salt & pepper.  Dredge pork through flour -- then in egg whites -- then in breadcrumbs, patting to be sure it sticks.

Heat olive oil in non stick skillet to medium high.  Cook the cutlets until golden brown (about 2 minutes/side).  Add another tablespoon olive oil if necessary.

Pork 'n Beans

One (1 pound, 15 ounce) can of pork and beans (total 31 oz.)
3/4 cup dark brown sugar
1 teaspoon dry mustard
6 slices bacon, cut into small pieces
1/2 cup ketchup

Partially cook the bacon (until it browns slightly but isn't dark-crispy). Mix all ingredients -- beans, sugar, dry mustard, bacon with all the drippings (yes, every single drop), and ketchup into a greased casserole dish. Bake uncovered in a 325° F oven for 2-1/2 hours

Grilled Chicken Salad

Lime Dressing:
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons oil
2 cloves minced garlic
1 teaspoon pepper
1/2 teaspoon salt

Peanut Butter Sauce:
4 tablespoons peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger

Salad:
mixed greens
carrots
tortilla strips
sliced grilled chicken breast

Mix ingredients for lime dressing, then mix ingredients for peanut sauce. Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.

Taco Soup

1-1/2 pounds ground hamburger meat
1 small onion, chopped
1 can pinto beans
1 can creamed corn
1 can diced stewed tomatoes
1 can Ro-Tel tomatoes
1 pkg. Dry taco seasoning mix
1 pkg. Dry Hidden Valley Ranch dressing mix.

Saute hamburger meat together with onion. Dump everything in a big pot! Simmer about 30 minutes. Serve with tortilla chips, sour cream and shredded cheese.

Stuffed Bell Peppers

I found this recipe searching on the internet – can’t remember where I got it! It’s been modified from the original.

Thanks, Mary, for reminding me where this came from!  My favorite food blogger ... www.DeepSouthDish.com 


4 large bell peppers
¼ c. EACH onion, bell pepper & celery
1 Tbsp. olive oil
2 Tbsp. finely chopped onion
1 lb. ground beef
1 lb. ground Italian sausage (I use HOT)
2 cloves garlic
2 c. tomato sauce
1 cup cooked rice
½ tsp. salt
½ tsp. pepper
¼ tsp. Tony Chachere’s
½ c. water
1 can Rotel tomatoes (or petite diced tomatoes)
1-2 Tbsp. panko bread crumbs
Grated cheddar cheese

Preheat oven to 350 degrees.

Cut the peppers lengthwise and scrape out seeds and ribs. Bring a large pot of water to boil and drop the pepper halves in allowing to parboil for only 5 minutes. Drain and set aside.

Saute onion, celery and bell pepper in 1 Tbsp. olive oil and stir in tomato sauce. Cook for 15 minutes. Set aside until needed. Can substitute 2 (8 ounce) regular tomato sauce if needed.

In a large skillet, saute 2 Tbsp. onion in 1 Tbsp. olive oil until tender. Remove the sausage from the casing and add it and the ground beef to the skillet; cook until browned, breaking up into small pieces. Drain well if needed. Add the garlic and cook another minute. Add ½ cup of the tomato sauce, reserve the remaining sauce. Cook and stir 5 minutes or until sauce is heated through. Stir in rice, salt, pepper, and Tony’s seasoning. Taste and adjust the seasoning as needed.

Pour ½ cup of water into the bottom of a 9 x 13 inch baking dish and place peppers in the dish. Scoop the beef and rice mixture evenly into each pepper half, topping each off until you use all of the filling.

Mix the Rotel tomatoes with the remaining tomato sauce, and spoon evenly over the tops of each pepper and sprinkle each with bread crumbs. Bake uncovered at 350 degrees for 30 to 40 minutes, or until peppers are tender and filling is heated through. Remove, add cheese to top, and return to oven until cheese melts.

Pork Tenderloin

1/8 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. celery seeds
1/4 tsp. ground red pepper
1/4 tsp. chili powder
1/4 tsp. paprika
4 pork tenderloins (1 oz. each)
1 cup very finely chopped onions
1 tsp. cornstarch
1 Tblsp. dry sherry
1 can beef broth
1 green bell pepper, loosely chopped
1 red bell pepper, loosely chopped

In a small bowl, combine the first 6 ingredients. Mix well and sprinkle over both sides of the pork; set aside.

Spray the inside of a medium skillet with PAM and heat til very hot over high heat. Add the pork and cook for 10 minutes, or until brown on both sides, turning often.

Add the onions and bell peppers and cook for 2 minutes, stirring often. Dissolve the cornstarch in the sherry and add to the skillet along with the beef broth. Cook for 5 minutes or until the sauce thickens.  Serve over rice.

Bruschetta

From my bridge friend, Mary S

Sliced sourdough bread (or those little "party" loaves)

Drizzle olive oil over bread (I use the Pam olive oil spray)
Saute ½ c. onion & 2 garlic cloves in olive oil with salt & pepper
Spread onion & garlic on bread
Sprinkle shredded mozzarella on bread
Spread drained Rotel over bread
Sprinkle with basil then parmesan

Drizzle olive oil over all

Place under broiler till cheese is brown.

Goulash (Macaroni & Meat Sauce)

1-1/2 c. uncooked macaroni
2 Tblsp. butter
2 c. finely chopped onions
1/2 c. finely chopped green bell pepper
1/2 c. finely chopped celery
1 lb. ground beef
1 tsp. salt
2 tsp. chili powder
1/2 tsp. ground oregano
1/2 tsp. granulated garlic
1/2 tsp. dried basil leaves, crushed
1/4 tsp. ground white pepper
1/4 tsp. ground red pepper
2 c. beef stock or water
1 small can tomato paste
4 medium tomatoes peeled, seeded and cubed (about 2 cups) OR 2 cans Ro-Tel OR 2 cans petite diced tomatoes

Cook the macaroni according to package directions.  Drain and set aside.

Melt butter and add the onions, bell pepper and celery;  saute 5 minutes, stirring constantly to prevent burning.  Add the beef and spices.  Cook, stirring for 15 minutes then stir in the stock, tomato paste and tomatoes.  Cover, reduce the heat and simmer 15 minutes, stirring often.  Add the macaroni and cook for 10 minutes;  remove from heat and let stand 10 minutes, allowing the macaroni to absorb the meat flavor.

NOTE:  If your family doesn't like spicy, omit the red pepper and use either fresh tomatoes or the petite diced tomatoes.

Italian Sausage & Peppers

6 (4 ounce) links sweet or hot Italian sausage or a combo

1 yellow onion, sliced

2 green bell pepper, sliced

1 container (about 2 cups) fresh marinara sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 cup white wine

Slice sausage and cook in skillet over medium heat, browning on all sides.

Add the onion to the skillet and cook 2 to 3 minutes. Stir in marinara sauce.  Season with basil, and oregano. Stir in white wine.  Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through. Add sliced peppers and cook another 10 minutes or so.

Serve with crusty French bread.

Spinach & Artichoke Dip

2 10 oz. boxes frozen spinach - thawed
1/4 cup real butter
1 Tbls. minced fresh garlic
2 Tbls. minced onion
1/4 cup all-purpose flour
1 pint heavy cream
1/4 cup chicken stock
2 tsp. fresh lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
2/3 cup grated fresh Pecorino Romano cheese
1/4 cup sour cream
1/2 cup shredded white cheddar
12 oz. jar artichoke hearts - drained, coarsely chopped

Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside.

In heavy saucepan over medium heat, sauté garlic and onions in butter until golden, about 3-5 min.  Stir in flour and cook for 1 minute.  Slowly whisk in cream and stock and continue cooking until boiling.  Once boiling, stir in lemon juice, hot sauce, salt, and Romano cheese; stir until cheese has melted. Remo ve from heat and allow to cool for 5 minutes.

Stir in sour cream, then fold in dry spinach and artichoke hearts. Sprinkle cheddar evenly over top.

Microwave to melt cheese.

White Trash

6 c. Crispix
3 c. Cheerios
1 c. Nuts
2 c. broken pretzel sticks
1 lb. M & M Peanuts
1.5.# Almond Bark

 Melt almond in microwave or double boiler until thoroughly melted. BECAREFUL!!It's Very Hot and will stick to your hands!! when you are spreading out the mixture. Mix together all of the dry ingredients in a very large bowl or pan. Drizzle the melted almond bark over the mixture and toss with wooden spoons. Do this very carefully or you'll break up all of the cereal. Spread with wet hands on wax paper or non-stick cookie sheet. Allow to cool and break apart in bite size pieces.

Snicker's Brownies

1 Package German Chocolate Cake Mix
3/4 cup melted butter or margarine
2/3 cup sweetened condensed milk
4 Snicker's candy bars (2.16 oz) thinly sliced

Mix cake mix with melted butter or margarine and condensed milk. Spread out 1/2 of the mixture into a 9"x13" pan.

Bake at 350 degrees for 10 minutes.

Slice candy bars into little slices (easier if you refrigerate or freeze first). Lay these on top of the baked crust. Crumble the remaining batter on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth.

Put back in the oven and bake for another 20 minutes

Banana Nut Cake

1 box yellow butter recipe cake mix

½ cup buttermilk

¾ cups Crisco oil

3 ripe bananas, smashed

4 eggs
1 tsp. Baking soda
1 cup coconut
1 tsp vanilla
1 cup nuts

Mix all ingredients. Grease & flour three (3) 9” pans. Bake at 325 degrees for 20-25 minutes.

ICING

1 box powdered sugar
1 3 oz. Package cream cheese
1 stick margarine
Few drops of milk

Mix well. Ice tops & sides of 3 layer cake.  Put sliced bananas between layers, on top of icing.  Sprinkle chopped pecans on top.

Sweet Potatoes

1 Large Can drained sweet potatoes
4 bananas (mashed)
1/2 cup Angel Flake coconut
1/2 cup chopped pecans
1/2 cup sugar
1 cup Sugar Frosted Flakes (crushed)
1/4 cup firmly packed brown sugar
4 Tablespoons butter -softened

Whip potatoes with electric mixer until there are no lumps. Add sugar and whip some more. Then add butter and whip even more! Mix in pecans and coconut.

Butter a glass baking dish. Put 1/2 the sweet potato mixture in the bottom then layer 1/2 of the mashed bananas. Repeat, with mashed bananas on top.

Mix 1 cup Sugar Frosted Flakes (crushed) with 2 Tablespoons butter and 1/4 cup brown sugar and sprinkle on top.

Bake at 350 degrees for 30 minutes.

Chicken Tetrazinni

1 (16-OZ.) Pkg. Vermicelli
½ c chicken broth
4 cups chopped cooked chicken breasts
1 (10-3/4 oz) can cream of mushroom soup
1 (10-3/4 oz) can cream of celery sou0p
1 (8-oz) container sour cream
1 (6-oz) jar sliced mushrooms, drained
½ cup (2-oz) shredded Parmesan cheese
½ tsp. Salt
1 tsp. Pepper
2 cups (8-oz) shredded Cheddar cheese

Break vermicelli in half or thirds and cook according to package directions; drain. Return to pot, and toss with chicken broth.

Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11” x 7” baking dishes. Sprinkle evenly with cheese.

Bake, covered, at 350 degrees for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.

Pizza Casserole

1 lbs. Hamburger
2 Pkg. Shredded Pizza Cheese
1 1/3 cups milk
3 (14oz) Pizza Sauce
2 Pkg. Twisted Pasta Noodles
Sliced Pepperoni or Sliced Cooked Italian Sausage
Salt & Pepper to taste

Brown hamburger, add spices. Cook pasta noodles; drain and then add milk. In large casserole dish mix hamburger, noodles and pizza sauce. Top with either Pepperoni or Italian Sausage then cheese. Bake at 350 degrees for about 30 minutes, until cheese is melted. Serve with salad and garlic bread.

Pepper Steak

1-1/2 lbs. tenderized round steak
Paprika
2 Tbsp. butter
Garlic salt to taste
One 10-1/2 oz. can beef broth
1 large onion
1 large bell pepper
2 Tbsp. cornstarch
1/4 c. water
1/4 c. soy sauce

Cut meat into 1" strips - then into bite-sized pieces; sprinkle with paprika. Brown meat in butter; add garlic salt and beef broth. Cover & simmer for 30 minutes. Cut onion and pepper into strips. Add to meat and simmer 5 minutes. Mix cornstarch, water and soy sauce and add to meat mixture. Simmer until sauce thickens slightly.   Serve over rice.

Cabbage Rolls

12 large cabbage leaves
1-1/4 lbs. ground round
2 tsps salt
1/2 tsp ground black pepper
1 small onion, chopped
1 cup cooked rice
1 egg
1/2 tsp poultry seasoning
2 Tblsp vegetable oil
2 8 oz. cans tomato sauce
1 Tblsp brown sugar
1/4 cup water
1 Tblsp lemon juice or vinegar

In a large stock pot, bring water to a boil - immerse cabbage leaves cook for 3-4 minutes or until limp. Remove from pan; drain and set aside.

In a large bowl, combine ground round, salt, pepper, onions, rice, egg and seasoning.

On a work surface, lay down cabbage leaves and place equal portions of meat mixture in center of each leaf. Fold over and fasten with toothpicks.

Heat oil in a deep skillet or Dutch oven; place cabbage rolls in pan and saute until browned. In a medium bowl, combine tomato sauce, brown sugar, water and lemon juice.

Pour mixture into skillet with cabbage rolls, Simmer, covered, one hour.

Tomato Basil Soup

4 cups tomatoes, peeled, cored and chopped, or canned whole tomatoes, crushed

4 cups tomato juice OR part tomato juice and part vegetable or chicken stock
14 washed fresh basil leaves (FRESH ONLY!!)
1 cup heavy cream
1/4 pound sweet, unsalted butter
Salt to taste
1/4 teaspoon cracked black pepper

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

Cheese Dip

Here's the first recipe!  Aunt Dianne's world famous cheese dip.

1 (2 lb.)  box Velveeta cheese, cubed
1 can Ro-Tel tomatoes OR 1 cup picante sauce
1 can Cream of Mushroom soup
1 stick butter
2 lbs. meat - cooked (I use 1 lb. ground beef + 1 lb. Owens sausage)

Put everything in a crock pot or slow cooker until cheese is melted and all is hot.  Serve with Doritos, Fritos or tortilla chips.

Trial Run!

I'm going to try blogging!  People are always asking for recipes, so we'll give it a whirl.

Any requests to start with?  Feel free to post YOUR recipes too!

Aunt Dianne