| |
INGREDIENTS
- 3 cups
watermelon juice
- ½ cup sugar
- 2 tsp. fresh
lemon juice
- ½ cup water
Directions
1. To
prepare watermelon juice,
cut watermelon into cubes
and rub through a
strainer to remove seeds.
2. In small
saucepan mix together
sugar and water; simmer 3
minutes.
3. Remove
from heat; stir in
watermelon juice and
lemon juice. Turn into 2
ice trays.
4. Freeze
until very mushy and
insert a popsicle stick
in each cube. Freeze.
Makes about
36 small popsicles.
Submitted by
Melinda Houser
|
|
Strawberry
Turkey Salad
(Source:
5 A Day)
|
INGREDIENTS
- 1/4 cup red onions,
chopped
- 1/2 lb cooked turkey
breast, sliced
- 4 cups mixed salad greens
- 3/4 cup celery, sliced
- 1/4 cup plain low fat
yogurt, or sour cream
- 1/3 cup prepared mango
chutney, chopped
- 4 cups fresh
strawberries, stemmed and
cut in halves
- 1/4 cup nonfat mayonnaise
dressing
- 2 tbsp lime juice
- 4 fresh mint sprigs, to
garnish
- 1 cup red seedless grapes
- salt and pepper, to taste
Directions
In a small bowl, whisk
together first 5
ingredients to make
chutney dressing.
Line platter or
individual serving plates
with lettuce, top with
turkey, strawberries,
grapes, celery, and
onion.
Drizzle with chutney
dressing, garnish with
mint sprigs, and serve.
|
|
Savory
Summer Vegetable Dish
(Courtesy:
Pioneer Valley-Berkshire
Regional Cooperative
Extension Service, MA)
|
INGREDIENTS
• 1 medium green
pepper
• 1 medium onion
• 3 medium zucchini
• 2 medium tomatoes
• 1 ear fresh corn cut
from cob
• 1 ½ tbsp. butter
• ¾ tsp. salt
• 1/8 tsp. coarse pepper
• 2 tbsp. water
• 1/8 tsp. basil or
oregano
• ¼ cup grated cheese
Directions
1. Cut peppers in
strips; onion in circles,
zucchini in ½"
diagonal slices, tomatoes
in quarters, cut corn off
cob.
2. Melt butter in 4 qt.
saucepan over medium
heat, or in an electric
fry pan set to 350°F.
3. Add green pepper and
onions; cover and cook
for 5 minutes; shake
occasionally.
4. Add remaining
vegetables; cook covered
for 10 minutes or until
vegetables are tender,
but not mushy.
5. Serve with grated
cheddar cheese sprinkled
on top.
Makes 5–6 generous
servings.
Submitted by Melinda
Houser
|
|
INGREDIENTS
- 2 cups sushi rice.
- 2-3 nori sheets
- 150Gr of Salmon filet
(sushi grade).
- Avocado
- cucumber
Directions
Roll the nori with the
avocado and cucumber
inside. Don't mind the
fact the it's not rich
filled on the inside -
because when you are
finished, the outside of
the roll is going to make
the most impression.
Just before you cut
the endings of the roll,
slice your salmon filet
into half an inch thik,
2.5 inch long layers, and
lay them tight next to
each other on top of your
roll until the entire top
of your roll is covered
with salmon. Use your
rolling matt to tight the
salmon firmly to the top
of your roll, and cut.
Best served with Soy
and/or Tariaki souce.
Enjoy!
Submitted by Chef Trey
|
|
INGREDIENTS
- 2 tsp unsalted butter
- 2 tbsp sun dry tomatoes,
minced
- 4 tuna steaks, about 8 oz
each
- 1 tbsp capers, rinsed and
drained
- 1/4 cup light mayonnaise
Directions
- Prepare grill or
broiler.
- Combine butter,
mayonnaise and sun dry
tomatoes in a heavy
saucepan over low heat.
- Simmer 10 minutes,
stirring frequently.
- Remove from heat.
Stir in capers and keep
warm.
- Season tuna with
pepper to taste and broil
4-5 minutes per side or
until lightly browned.
- Serve tuna topped
with sauce.
|
Nutrition
Facts:
Calories 480
% Calories From Fat 20.6%
Total Fat 11g
Saturated Fats 3.3g
Mono-unsaturated Fats
2.5g
Poly-unsaturated Fats 4g
Cholesterol 200mg
Sodium 350mg
Total Carbohydrates 2.3g
Dietary Fiber 0.3g
Sugar 1.3g
Protein 87g |
|
INGREDIENTS
- Non-Stick Cooking Spray
- 1/3 cup sliced zucchini
- 1/3 cup yellow bell
pepper strips
- 1/3 cup red bell pepper
strips
- 1/4 cup sliced fresh
mushrooms
- 1/4 cup small fresh
broccoli florets
- 1 teaspoon Italian
seasoning
- 1 cup Egg Substitute (1
cup = 8 oz)
Directions
- Spray small nonstick
skillet with cooking
spray; heat over medium
heat.
- Add zucchini,
peppers, mushrooms,
broccoli and Italian
seasoning; mix well.
- Cook 4 minutes, or
until vegetables are
crisp-tender, stirring
frequently.
- Remove from skillet;
cover to keep warm.
- Pour egg substitute
into skillet; cook over
medium heat 7 minutes, or
until almost set in
center, carefully pushing
cooked egg substitute to
center of skillet with
spatula and tilting
skillet as necessary to
allow uncooked portion to
flow underneath.
- Spoon vegetable
mixture onto half of
omelet; season with black
pepper. Fold omelet in
half. Cut into 2
portions; serve.
|
Cook's Tips
For a burst of flavor,
sprinkle veggies with
fresh lemon juice and top
with chopped fresh basil. |
|
INGREDIENTS
- 28-1/3 oz. Chinese dried
mushrooms, soaked in warm
water 15 minutes until
soft, drained
- 1 tsp five-spice
powder
- 1 lb. lean beef strips
- 3 tsp peanut oil
- 5/8 lb. fresh or frozen
pea pods, thawed if
frozen
Directions
- Heat oil in a wok or
heavy nonstick skillet
over high heat.
- Stir fry beef and
fi ve-spice powder 2
minutes or until browned.
- Add drained mushrooms
and pea pods.
- Stir fry 2-3
minutesuntil pea pods are
tender-crisp.
Serves 4
|
|
INGREDIENTS
- 2 lbs ground turkey
- 1/2 cup finely
chopped sweet onion
- 1/2 cup finely
chopped celery
- 1 clove garlic, minced
- 2 cups whole grain, herb
seasoned croutons
- 2 Tablespoons fresh lemon
juice
- 2 Tablespoons Soy Sauce
- 1/2 cup chopped
walnuts
- 1 teaspoon poultry
seasoning
- 1 teaspoon seasoned
pepper
- 2 egg whites
- 1-1/4 cups chicken broth
- 1 16-ounce can whole
berry cranberry sauce,
divided
Directions
- Prehat oven to 350
degrees F.
- Spray a 9 x 5 inch
loaf pan with non-stick
cooking spray.
- In a bowl gently
combine all ingredients
except the cranberry
sauce.
- Place the mixture in
the loaf pan.
- Bake for 1 hour and
15 minutes.
- Spread 1 cup
cranberry sauce over the
loaf.
- Bake for anadditional
15 minutes.
- Let cool 10 minutes
before slicing.
- Place browned strips
over sauce.
- Pass remaining
cranberry sauce on the
side.
Serves 8
|
Submitted
by:
Annette
Allen |
|
INGREDIENTS
- 3 lbs chicken
breasts, 5 breasts
- 1/2-3/4 cup flour
- 1 teaspoon seasoning
salt
- 1 egg
- 1/4 cup milk
- 1 1/2 cups
seasoned breadcrumbs or
seasoned panko
- 4-6 cups tomato
sauce
- 2-4 cups
shredded mozzarella
cheese
- 1/4 cup parmigiano-reggiano
cheese
Directions
- Wash and towel dry
breasts; slice each
breast into 5-6 strips.
- Mix flour and salt
together in a bowl.
- Mix egg and the milk
together in a bowl.
- Place seasoned crumbs
in a 3rd bowl.
- Coat strips with
flour, dip into egg and
then coat with crumbs.
- Meanwhile preheat a
large fry pan, lightly
coat bottom with
vegetable oil and brown
chicken strips in hot oil
to golden brown. Use
additional oil as needed.
- Drain on paper
towels.
- Coat bottom of a
casserole pan with sauce.
- Place browned strips
over sauce.
- Top strips with
cheese then pour sauce
over the cheese.
- Dust top with grated
parmigiano reggiano
cheese.
- Bake in a preheated
350 degree oven for 30
minutes.
Serve on crispy
Italian roll or over
pastaEnjoy!
Serves 20
|
Submitted
by:
Bev Holland |
|
INGREDIENTS
- 1 lb
fresh ground turkey
- 1 lb ham,
ground (or turkey
ham)
- 1 cup breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup milk
SAUCE
- 2/3 cup brown
sugar
- 1 teaspoon dry
mustard
- 1/2 cup water
- 1/4 cup vinegar
Directions
- Mix all loaf
ingredients.
- Shape into a loaf.
- Bake at 350°F for
one hour.
- Mix sauce ingredients
together. Pour sauce over
loaf and continue to bake
for another hour..
Serves 8
|
Submitted
by:
Lisa King - Maiden |
|
INGREDIENTS:
½ cup white
or whole-wheat flour
½ cup unbleached flour
3 tablespoons sugar
1 tablespoon ground flax
½ teaspoon pumpkin pie spice
½ teaspoon baking soda
½ cup fat-free buttermilk (or
low-fat), plus extra if needed
for correct consistency
1 egg
1 tablespoon canola oi
1 cup pumpkin puree
| Directions Stir
together the flours,
sugar, flax, pumpkin pie
spice and baking soda in
a small mixing bowl and
set aside. In a medium
mixing bowl, using a
whisk, blend the
buttermilk, egg, oil and
pumpkin puree until
blended. Add the dry
ingredients to the
pumpkin mixture and whisk
until combined, but do
not over beat. Add a
little extra buttermilk
if needed to make the
batter the proper
consistency. Cook as you
would for regular
pancakes. Makes 8
pancakes.
To keep recipes healthy,
use evaporated skim milk
instead of sweetened
condensed milk. Reduce
sugar by 25% in pies,
cookies, etc.
Submitted
by:
Melinda Houser
NC Cooperative Extension |
|
|
4 C. ham,
diced
1/2 C. onions
2 cans cream of mushroom
1 C. milk
1 pt. sour cream
4 T. butter
1 T. worcestershire sauce
1 1/2 C. velveeta cheese
4 qt. mashed potatoes
Directions:
Combine ham, butter,
onions and worcestershire
sauce.
Heat until onions are
soft. Put in bottom of
roaster. In sauce pan
heat soup, milk and
cheese until cheese
melts. Place over top of
ham. Put in oven for one
hour. Mash potatoes add
sour cream. Do not add
salt or milk. Put
potatoes over top of ham
mixture. Bake 20 minutes
longer. Sprinkle with
bacon crumbles. |
|
CHICKEN
FILLING:
1 cup bite size pieced carrots.
1 medium onion, cut in bite size
pieces.
1/2 can green peas, drained.
1can undiluted condensed cream of
chicken soup.
1/2 cup nonfat dry milk.
3/4 cup water.
1-1/2 cups cooked chicken, cut
into bite size pieces.
BISCUITS:
1-1/2 cups sifted flour.
5T. nonfat dry milk.
2-1/2 tsp. baking powder.
1/2 tsp. salt.
5 T. Shortening.
6 to 8 T. water.
Heat
oven to 400 degrees. Grease of
spray with Pam an 8x8"
casserole dish. Cook carrots and
onions and drain.
In bowl combine soup, nonfat dry
milk and water. Add vegetables
and chicken.
Pour into casserole dish.
Bake 10 minutes.
Meanwhile make biscuits and
cut 1" thick.
Place biscuits on top of hot
chicken mixture and bake at 400
degress about 25 minutes or until
brown.
|
Mustard
Sauerkraut and Franks
|
1 can sauerkraut, drained
1 package franks, cut lengthwise.
Place sauerkraut in ovenprooof
dish and top with franks
Mustard Sauce:
2 T. butter or margarine (melted)
1 T. flour
1 T. prepared mustard
2 tsp. sugar
1/2 tsp. salt
1/2 c. water
1/4 c. vinegar
Mix flour, mustard, sugar and
salt in melted butter.
Combine water and vinegar and
gradually stir into mustard
mixture. Cook and stir until
thick over medium heat.
Add 1/4 c. pickle relish or
chopped sweet pickles,
1 T. mayonnaise
4 dashes tabasco sauce
Pour over franks and heat in 350
degree oven.
Serve
with Pork 'n Beans and canned
pears.
A quick and easy dish all
will enjoy!
|
Ingredients:
3 eggs
1 cup oil
1 3/4 cups sugar
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
4 cups chopped apples
1 cup walnuts
6 ozs. butterscotch chips
Instructions:
Mix eggs, oil and sugar. In a
separate bowl, mix all dry
ingredients (flour, salt, soda,
cinnamon, baking powder). Add to
egg mixture. Mix well, fold in
apples and nuts. Mixture will be
thick Spread in a greased
13x9x2" pan. Sprinkle
butterscotch chips on top.
Bake
at 350 for 35 minutes or until
cake tests done.
Cooled cake may be topped
with whipped cream if desired.
|
Ingredients:
1 cup quick or old fashioned
oats, uncooked
1 cup all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/3 cup honey
1/4 cup skim milk
1/4 cup vegetable oil
1 egg
2 apples, diced
Instructions:
Preheat oven to 350°F.
Combine first 5 ingredients in a
bowl.
Beat next 4 ingredients in
another bowl until blended.
Stir into flour mixture just
until flour is moistened (batter
will be lumpy).
Fold in apples.
Transfer batter to a lightly
buttered 4x8 inch loaf pan and
bake 50-60 minutes or until
tester comes out clean when
inserted in center.
Makes
10 Servings
Note:
This is a Weight Watchers
approved recipe with 4 points per
serving
|
Core fine-grained apples.
Pare, except one ring
around the center.
Cut celery hearts fine;
mix with mayonnaise
dressing to which a
little salt pepper and
half the bulk of whipped
cream has been added.
Fill the cavities of the
apples and round up a
little.
Set on heart-shaped
lettuce leaves.
Note: If the apples must
stand after being pared,
rub lightly with a cut
lemon to prevent
discoloration
|
|
Ingredients:
1 half-gallon of apple cider
2 cinnamon sticks
1 tsp. nutmeg
zest of one orange
2 whole cloves
2 Tbsp. light brown sugar
Place
the apple cider in a
medium heavy saucepan
over medium heat. Add the
remaining ingredients and
bring to a simmer (little
bubbles will form around
the edges). Turn the heat
down to low and allow the
cider to cook for about
20 minutes. Strain
through a fine mesh
strainer and serve.
Or, if you don't have a
strainer, just put the
brown sugar and the cider
in the pan, then put the
cinnamon sticks, nutmeg,
orange zest, and cloves
in cheesecloth, tie up in
a little pouch, and drop
in the cider mixture like
a bouquet garni. Then,
when you are ready to
serve, simply remove the
pouch of spices and pour
the cider into glasses.
Note: You can even make
this hot mulled cider in
the Crock Pot, if you
like. Set the Crock Pot
on low for 2 to 3 hours,
and let the smell of the
hot apple cider permeate
the whole house.
Makes 8 servings |
|
Chicken
And Apple Skillet
Ingredients:
4 teaspoons olive oil or canola
2 tart apples, thinly sliced
1 medium onion, sliced
1/2 teaspoon dried thyme
4 skinless, boneless chicken
breast halves
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt & pepper to taste
Preparation:
In heavy skillet, heat 2
teaspoons oil over medium-high
heat; cook apples, onion and
thyme for about 4 minutes, or
until just tender but still a bit
crisp.
Remove to bowl and set aside.
Add remaining 2 teaspoons of oil
to skillet; cook chicken, turning
once, for 2 to 4 minutes or until
golden brown on both sides.
Reduce heat to medium low.
Set 1 tablespoon apple juice
aside and pour remaining juice in
skillet along with the cider
vinegar.
Cover and simmer for 6 to 8
minutes, or until chicken is
cooked through and juices run
clear.
With slotted spoon, remove
chicken to platter; keep warm.
Combine cornstarch with reserved
tablespoon apple juice; stir into
skillet juices and cook over high
heat, scraping up any browned
bits, for 2 minutes or until
thickened. Return apple mixture
to pan and heat through, season
with salt and pepper.
Spoon apple mixture around cooked
chicken.
Serves 4.
|
Ingredients:
8 fresh peaches - peeled, pitted
and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter,
chilled and cut into small pieces
1/4 cup boiling water
Mix Together:
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees.
In a large bowl, combine peaches,
1/4 cup white sugar, 1/4 cup
brown sugar, 1/4 teaspoon
cinnamon, nutmeg, lemon juice,
and cornstarch. Toss to coat
evenly, and pour into a 2 quart
baking dish. Bake in preheated
oven for 10 minutes.
Meanwhile, in a large bowl,
combine flour, 1/4 cup white
sugar, 1/4 cup brown sugar,
baking powder, and salt. Blend in
butter with your fingertips, or a
pastry blender, until mixture
resembles coarse meal. Stir in
water until just combined.
Remove peaches from oven, and
drop spoonfuls of topping over
them. Sprinkle entire cobbler
with the sugar and cinnamon
mixture. Bake until topping is
golden, about 30 minutes.
Note: Diabetics can substitute
Splenda and Splenda Brown Sugar
for the sugars and serve with
sugar free vanilla ice cream -
Yummy!
|
Ingredients:
1 large container of beef stock
1 large can of beans(I use either
kidney or Pinto)
1 lb. of ground sirloin
1 1b hillshire farm polish
sausage link
1 small purple onion(coarsely
chopped)
chili powder
black pepper
garlic
In a skillet brown ground beef.
Then drain and set aside for
later.
In a large pot (mine is 2qts.)
put 1 tablespoon of olive oil and
set on med heat.
Cube the sausage and add it to
olive oil. then add onions and
season to taste with pepper and
garlic.
Add 1/2 container of beef stock
and groundbeef.
Simmer for 1/2 an hour
Drain and add beans.
Now you may want to add the rest
of the beef stock (just depends
on what you like)
Add 2 tablespoons garlic powder
Turn heat down to low
Let Simmer 1/2 hour
I
bid you good eating!
Submitted by:
Chef Trey
Lincolnton
|
Ingredients:
1 lb ground breakfast sausage
2 cups cheddar cheese
2 cups milk
2 eggs
2 lbs tater tots
Pepper to taste
Brown Sausage and Drain
Fat. Put Sausage in the bottom of
a
9 X 13 pan.
Spread Cheese Evenly over top of
meat.
Whisk together milk, eggs, and
pepper.
Pour over meat and cheese
Lay Tater Tots Over the top
evenly.
Bake at 350 degrees for 35 - 45
minutes.
Enjoy!
Submitted
by:
Lynne Melby
Iron Station
|
Ingredients:
2T. butter or margarine
3 large sliced sweet onions
(Vidalia if available)
2 cups (8oz) grated Swiss cheese
- divided
Pepper
1 can cream of chicken soup
2/3 cup milk
1tsp. soy sauce
8 slices French bread - buttered
on both sides
|
In a
skillet, melt butter and
saute onions until clear
and lightly browned.
Layer onions, 2/3 of
cheese and pepper in a 2
quart casserole.
In a saucepan heat soup,
milk and soy sauce, stir
to blend.
Pour soup mix into
casserole and stir
gently.
Top with bread slices. |
Bake
at 350 degrees for 15
minutes.
Push bread slices down
under sauce; sprinkle
with remaining cheese.
Bake 15 minutes more. |
|
|
Ingredients:
6 cup blackberries
1/2 cup water
6 cups sugar
3/4 to 1 cup orange juice
3 to 4 Tablespoons lemon juice
1 Tablespoon grates ornge peel
Cook
berries with water until heated
through.
Rub through sieve and add sugar,
fruit juices, and grated peel.
Cook over low heat until thick.
Seal in hot, sterilized glasses
Makes six
6-ounce glasses
|
Southwestern
Chicken Bake
|
Can be done with either Fresh or
frozen breast of chicken.
Ingredients:
2 pounds of chicken
breast
2 cans of chili beans
2 small cans of mushrooms
1 small can of chicken broth
fresh parmesian cheese
Place chicken breasts in pyrex
baking dish (I use approximately
a 9x4 dish). Mix beans and broth
together and pour evenly over
chicken. Sprinkle with as much or
as little cheese as you like (I
use enough to make a crispy crust
on the chicken).
Place in 350
degree preheated oven and bake
for 60 minutes. Cooking times
will very from fresh to frozen
chicken. Also different
appliances cook differently so
please be careful.
I
hope you enjoy and I bid you good
eating
Submitted By.
Chef Chuck
Lincolnton, NC
|
Crust:
1-1/4 cups graham cracker
crumbs
1/4 cup margarine -
melted.
Combine and press into a
9" pie plate.
Bake at 375 degrees for
10 minutes.
Cool. |
Filling:
8 ounces cream cheese,
softened
1 cup creamy peanut
butter
1 cup sugar
1T. butter, softened
1tsp. vanilla extract.
1 container of cool whip. In a
mixing bowl beat cream
cheese, peanut butter,
sugar, butter and vanilla
until smooth.
Fold in cool whip.
Gently spoon into crust.
Refrigerate
|
| Yield:
8 to 10 servings |
|
Potato,
Ham & Cheese Bake
|
Hash browns form a hearty crust
for this easy main dish egg and
cheese bake. A favorite any time
of the year!
Preparation
time: 10 min
Baking time: 35 min
Yield: 6 servings
2
cups frozen shredded hash
brown potatoes, thawed
1 cup Half & Half
4 eggs
1/4 teaspoon pepper
1 cup cubed cooked ham
1/4 cup sliced green
onions
1/4 cup chopped red bell
pepper
4 ounces (1 cup) Cheddar
Cheese, shredded*
**1/2 cup bacon bits**
optional (along with ham)
Heat oven to 375°F.
Press potatoes onto
bottom and up sides of
greased 9-inch pie plate.
Bake for 10 minutes
Combine
half & half, eggs and
pepper in medium bowl;
beat until well mixed.
Stir in ham, 2
tablespoons green onions
and 2 tablespoons red
pepper.
Sprinkle half of cheese
over potatoes.
Pour egg mixture over
cheese.
Bake for 35 to 40 minutes
or until knife inserted
in center comes out
clean.
Top with remaining
cheese, green onions and
red pepper.
Let stand 10 minutes.
Submitted By.
Lisa Harper
Belmont, NC |
|
|
3/4 lb.
butter - softened
1 lb. New York Sharp Cheese,
grated
Cream butter and cheese together
thoroughly.
Add :
1 qt. flour
1 tsp. salt
Dash Cayenne Pepper |
Mix
together thoroughly with
butter and cheese.
Roll in 2" diameter
rolls, wrap in wax paper
and chill in
refrigerator.
Slice in 1/4" thick
slices.
Place half pecan in
center and bake at 375
degrees until
slightly browned.
Remove from pan and place
on sheet of wax paper and
sprinkle with
confectioners sugar while
hot, completely covering
top.These
can be used as party
food.
Do not brown too much.
|
|
If you would like
to submit a recipe, you can contact us in
one of the following ways:
e-mail: mail@thecarolinascoop.com,
or mail it to:
The Carolina Scoop
P.O. Box 1698
Lincolnton, NC 28093-1698
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