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[moreluck]

Kraft Crab Delight

• 2 tablespoons green peppers, chopped
• 2 tablespoons butter, melted
• 2 tablespoons flour
• 1/2 teaspoon mustard, dry
• 1/4 teaspoon salt
• 1/2 teaspoon worcestershire sauce
• 1 cup tomato, stewed and strained
• 1 cup cheese, grated, Kraft brand
• 1 egg, beaten slightly
• 3/4 cup milk
• 1 cup crabmeat

1. Over medium heat, cook pepper in melted butter until tender.
2. Blend in flour and stir well.
3. Add seasonings, tomatoes, cheese and egg; cook a few minutes on medium stirring frequently.
4. Warm the milk over medium and then add to the heated mixture.
5. Add the crab meat and blend well.
6. Serve in pastry shells or on rounds of toast.
7. Garnish with grated cheese when serving

 

[moreluck]

Mom's Spinach Meatballs


30 meatballs

• 1 lb ground beef
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated parmesan cheese
• 2 large white mushrooms, quartered (try button mushrooms)
• 4-6 garlic cloves, minced
• 2 tablespoons worcestershire sauce
• 1 1/2 tablespoons italian seasoning
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 eggs

1. In a food processor, combine spinach, parmesan, mushrooms, garlic, Worcestershire sauce, Italian seasoning, pepper, and salt. Process till well combined.
2. Add eggs one at a time and process till well combined. Transfer to a large bowl. Combine with beef (I find this works best with one's hands). Mix well.
3. Shape into 1 1/2" balls.
4. Place meatballs on a baking sheet lined with foil and/or sprayed with cooking spray. Bake at 400 degrees about 15 minutes, or till meat is no longer pink.

 

[moreluck]

I thought you might like one of Bethenny's recipes.......an appetizer(Bethenny is one of the Real Housewives of N.Y.)

Steak Bites

1 1/2 tsp seasoned salt
1 1/2 tsp. pepper
1 tsp garlic salt
2 lbs. N.Y. strip steaks
1 Tbls. extra virgin olive oil
1 cup low fat mayo
4 tsps. prepared horseradish
4 tsps. Dijon mustard
1 multigrain baguette, sliced 1/2" thick & toasted
1/4 cup finely chopped paesley

1. In a small bowl, combine 1 tsp. seasoned salt, the pepper and garlic salt. Rub all over the steaks.

2. In a large skillet heat the olive oil over med-hi heat. Add the steaks and cook for 4 mins. on each side. for med.rare. Let stand for at least 15 mins, then slice 1/4 inch thick.

3. In a small bowl mix the mayo., horseradish, mustard and remaining 1/2 tsp. seasoned salt.

4. Spread a thin layer of horseradish sauce on each toasted bread slice. then top with a piece of steak, ore horseradish sauce and the parsley.

 

[moreluck]

Hawaiian BBQ Oven Baked Ribs

1/2 cup ketchup
2 tablespoons flour
2 tablespoons worcestershire sauce
4 tablespoons ginger, minced
1/2 teaspoon garlic salt
1/2 cup sugar
2 tablespoons soy sauce
4 garlic cloves, minced
1 tablespoon vinegar
1/2 teaspoon salt
2-3 lbs country-style pork ribs
1/2 cup pineapple chunk (optional)



rice

1. Trim as much fat off Ribs as possible.
2. Mix all ingredients in a med bowl.
3. Place ribs and Marinade into a oven safe dish.Mix to combined. Cover. Marinade overnight.
4. When ready to cook, Let ribs sit out at room tempt for at least 1 hours.
5. Preheat oven 300.
6. Bake for 2hrs and 30 minutes.
7. SERVE OVER RICE

 

[moreluck]

Portobello Penne Pasta Casserole


Ingredients:
1 package (8 ounce size) uncooked penne pasta
2 tablespoons vegetable oil
1/2 pound portobello mushrooms, thinly sliced
1/2 cup margarine
1/4 cup all-purpose flour
1 clove garlic, minced
1/2 teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 package (10 ounce size) frozen chopped spinach, thawed
1/4 cup soy sauce



Directions:
Preheat oven to 350 degrees friend (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside.

Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce.

Transfer to the prepared baking dish, and top with remaining cheese. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

 

[moreluck]

Fettuccine with Creamy Tomato Italian Sausage Sauce Recipe

Ingredients

• 2 Tbsp olive oil
• 3 shallots, chopped
• 2 large garlic cloves, chopped
• 1/2 pound sweet Italian sausage, casings removed
• 1/2 pound spicy or hot Italian sausage, casings removed
• 1 cup whipping cream
• 2 14.5-ounce cans diced tomatoes in juice
• 1 Tbsp dried sage
• 3/4 pound fettuccine
• 1/2 cup grated Parmesan cheese

Method

1 Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

2 Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.

3 Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.
Serves 6.

 

[moreluck]

Kneflies

1 med. egg
2/3 cup water
1/2 tsp. salt
1/8 tsp. pepper
2 to 2 1/3 cup flour
2 to 3 quarts boiling water
1/2 cup butter slightly browned

Boil a pot of water. Beat egg, water, salt & pepper until blended. Add enough flour to make a stiff batter.

From the edge of a tilted bowl, cut off strips of batter into the boiling water. Cook for 3 mins. after last noodle drops into water. Serve with browned butter. Can serve with sauerkraut too.

 

[moreluck]

Chicken Parmesan For Two

Ingredients

• 2 Chicken breast boneless and halved
• 1/3 cup parmesan cheese grated
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1 tablespoon butter
• 1/2 tablespoon olive oil

Instructions


Preheat oven to 350 degrees. In a bowl, combine Parmesan, oregano, paprika,
and salt and pepper to taste. Line shallow baking pan with foil. On a dinner plate melt the butter in the microwave and add the oil, now dip the chicken in the oil mixture and then dredge in the cheese mixture. Bake for 30 minutes or until chicken is completely cooked.

 

[moreluck]

White Cabbage Rolls

• 1 lb ground beef
• 1 (8 ounce) sour cream
• 1 (14 1/2 ounce) can beef broth
• 1 head green cabbage
• 2 cups cooked white rice
• 1 small onion, diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Wash Cabbage and cut out core. Place into lg. pot filled half full of water. Cook Covered about 20 min, or until cabbage starts to fall apart. Remove from water and set aside. In a saucepan brown beef and onion. Sprinkle with salt and pepper while cooking, drain. Mix beef and rice togather. Tear leafs off of head of cabbage. Fill each with large spoonful of rice mixture. Roll up and place into baking dish seal side down. Repeat until rice mixture is gone. In another sauce pan mix sour cream and about 1/2 to 3/4 can of beef broth over low heat. cook and stir about 5 minutes. Pour sour cream mixture over cabbage rolls. Cover with aluminum foil and bake 25-30 minutes. Enjoy.

 

[moreluck]

Corn With Green Chilies


16 ounces whole kernel corn, frozen
2 tablespoons butter
1 medium onion, chopped
1 (4 ounce) can green chilies, chopped
8 ounces monterey jack cheese, shredded
salt and pepper


1/2 cup sour cream

1. Saute onion and green chilies in the melted that has been melted in a saucepan just until the onion is tender.
2. Add frozen corn and cook until heated through.
3. Stir in shredded cheese and salt and pepper to taste and stir until the cheese is melted.
4. Stir in sour cream to mix well and heat the sour cream up.
5. Enjoy.

 

[moreluck]

A Dirt-Simple Tried & True Texas Chili

Ingredients
[SIZE=-1]2 lb Beef; preferably chuck [/SIZE]
[SIZE=-1] [/SIZE][SIZE=-1]1 tb Paprika; (optional, for[/SIZE]
[SIZE=-1] [/SIZE][SIZE=-1]1/2 lb The best double-smoked bacon [/SIZE]
[SIZE=-1]2 Cloves garlic; (optional) [/SIZE]
[SIZE=-1]2 lg Onions; chopped [/SIZE]
[SIZE=-1]Water [/SIZE]
[SIZE=-1]1 tb Ground cumin; (or more to[/SIZE]
[SIZE=-1] [/SIZE][SIZE=-1]Salt and pepper to taste [/SIZE]
[SIZE=-1]1 tb Good quality chili powder; [/SIZE]

Instructions(taught me by an old friend Ed from Texas, as much a Texas boy as there ever was) In keeping with all good recipes, measurements are pretty on the fly here. Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy pot, fry the bacon until almost crisp. Scoop it out and set aside (so it wont get burnt). Then fry the meat in the bacon fat until browned on all sides -- you may have to do this in batches. Scoop out the meat and add to the bacon. Saute the onions (and garlic if youre using it) in the bacon. (Those who really get concerned can drain off some of the fat, but it wont be true Texan at that point.) When its soft, throw in the cumin, chile powder, and paprika and cook briefly. Return the meat, cover with water and bring it to a boil. Taste and add salt, then cover and set it to simmer for a couple of hours. Thicken as needed with cornmeal or stale tortillas. Serve with sour cream or cottage cheese, diced onions and, of course, beer. Like all good chilis this is best made a day in advance and reheated. Posted to CHILE-HEADS DIGEST V4 #272 by David Cook <zebcook&at;pacbell.net> on Jan 17, 1998

 

[moreluck]

Pasticcio -- Baked Pasta (Greece)


SERVES 6

• 6 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/8 teaspoon nutmeg, grated
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon white pepper, to taste
• 1 cup kefalotiri, grated, divided (or Parmesan cheese)
• 2 egg yolks, beaten
• 1 lb penne (or Greek macaroni no.2)

1. In a saucepan melt 4 tablespoons butter & whisk in the flour.
2. When flour is completely incorporated, gradually pour in the milk, whisking constantly. Keep whisking until milk comes to a boil, then simmer for 2-3 minutes & remove it from the heat.
3. Stir in nutmeg, salt & pepper to taste, & add 1/3 of the cheese.
4. Let this sauce cool until just warm, then stir in the beaten egg yolks & set aside.
5. Bring a large pot of water to a boil, then add salt & pasta & cook for 2 MINUTES LESS than the package instructions indicate, so that the pasta is very al dente, as it will continue cooking in the oven.
6. Preheat oven to 375 degrees friend & butter the inside of a 13"x9" baking dish.
7. When pasta is done, drain it & toss with the remaining 2 tablespoons of butter, then spread half of the pasta in the bottom of the baking dish. Pour half of the sauce over it & sprinkle half of the remaining cheese over that. Repeat layering with the remaining pasta, then the rest of the sauce & finally the cheese.
8. Place the baking dish on the oven's middle rack & bake 20-30 minutes or until golden.
9. Great when served warm or at room temperature with a fresh green salad.

 

[moreluck]

Bean Soup from USS Independence
Ingredients

• 1 pound Navy beans soak overnight
• 1/2 pound Ham or ham bone with meat
• 3 quarts Water
• 1 cup Mashed potatoes prepared
• 3 medium Onions chopped
• 2 cloves Garlic chopped
• 1 whole Celery bunch, chopped
• 1 1/4 cup Parsley chopped

Instructions


Soak beans overnight and rinse. Place in large stock pot with ham/ham bone or bacon ends. Add 3 quarts of water. Bring to boil then simmer 2 hours (the longer the better my husband says). Stir in mashed potatoes, onions, celery, garlic and parsley. Simmer another 1 to 2 hours. Remove meat/bone and dice meat. Return to soup, stir and serve.

 

[Big Babooba]

Vodka Sauce





Ingredients

2 cloves garlic
1 lg. shallot
1/4 yellow onion
2 Tbs. olive oil
1 14.5-oz. can whole tomatoes, drained
3 fresh tomatoes, chopped
1 tsp. crushed red pepper flakes
1/2 C. heavy cream
1/4 C. vodka
1 Tbs. all purpose flour (if necessary for thickening)

Directions

In a saucepan, brown garlic, shallots and onion in olive oil, about 5 minutes. Add canned tomatoes, fresh tomatoes and crushed red pepper. Mix, breaking up tomatoes, and let cook on medium to high heat for 5-10 minutes. Add heavy cream and vodka and stir. Let cook for 5-10 minutes. If the mixture doesn't thicken, quickly stir in 1 Tbs. flour. Keep heated until serving.

Serve over cooked penne or rigatoni or pasta of your choice.

 

[moreluck]

Corn on Cob

Grilled Corn on the Cob Recipe. Corn wrapped in bacon? Sounds crazy I know. Here is the reasoning. The bacon provides a barrier between the grill and the corn which protects it from burning. At the same time it allows the wonderful smoke flavor of the grill to permeate the corn.

Ingredients


corn 6 husks, silks removed, and washed
bacon1 lb
butter1 cup
Directions

• Warm your grill to medium heat. Wrap each piece of corn with 2 slices of bacon. Secure with tootpicks. Place on the grill and cook for a total of 20 minutes. Turn the corn every 5 minutes. Remove from the grill. Remove the bacon.
• Top with slices of butter and serve.

 

[moreluck]

Cottage Tuna Noodles


Ingredients:
6 ounces uncooked noodles
1/4 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
1 cup cottage cheese
1 container (8 oz. size) sour cream
1/4 cup water
1 can (6 1/2 oz. size) tuna
1/4 cup grated Romano cheese



Directions:
Cook noodles according to package directions, until tender. Drain.

Add onion, salt, pepper, cottage cheese, imitation sour cream, water, and tuna. Mix well.

Pour into 1 1/2 quart casserole dish. Top with cheese. Bake in 400 degrees friend oven for 20 minutes or until bubbly. Serve hot.

 

[moreluck]

Crockpot Spanish Rice

Ingredients
[SIZE=-1]2 lbs. ground beef [/SIZE]
[SIZE=-1]1 cup water[/SIZE]
[SIZE=-1] [/SIZE][SIZE=-1]1 onion, chopped[/SIZE]
[SIZE=-1] [/SIZE][SIZE=-1]2 -1/2 t. chili powder [/SIZE]
[SIZE=-1]1 green pepper chopped[/SIZE]
[SIZE=-1]1/2 tsp. salt [/SIZE]
[SIZE=-1]1 (28 oz) can tomatoes (diced or stewed)[/SIZE]
[SIZE=-1]2 tsp. worcestershire sauce[/SIZE]
[SIZE=-1] [/SIZE][SIZE=-1]2 (8 oz) cans tomato sauce [/SIZE]
[SIZE=-1]1 cup rice raw (not minute rice)[/SIZE]

Instructions
Brown the beef in a skillet and then drain off the fat. Put the browned beef and the
remaining ingredients in crockpot and stir thoroughly. Cover and cook on low for
7-9 hours or on high 3 hours.

 

[moreluck]

Paula Deen Meatloaf

Ingredients

• 1 1/2 pounds ground beef
• 1 cup fresh bread crumbs
• 1 onion diced
• 1 egg lightly beaten
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cans tomato sauce
• 3 tablespoons vinegar
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1/2 cup water to thin sauce if necessary
• 3 slices raw bacon

Instructions


Preheat oven to 350 degrees friend.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this
mixture into a loaf and place it in a shallow pan.
Lay bacon over top.
Stir together the remaining tomato sauce, vinegar, sugar,
mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour,
basting every 15 minutes with the pan juices

 

[moreluck]

Another Italian Spaghetti Sauce

Ingredients

• 1 (28 ounce) can stewed tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 pound lean ground beef
• 2 yellow onions chopped
• 2 green bell peppers chopped
• 5 cloves garlic chopped
• 2 tablespoons white sugar
• 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 cup fresh parsley
• 2 Bay leaves
• salt and pepper to taste

Instructions


Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, and simmer about 40 minutes.
Remove bay leaves and season with salt and pepper before serving

 

[moreluck]

Korean Steak

Ingredients:

1/2 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons minced, peeled fresh ginger
2 tablespoons seasoned rice vinegar
1 tablespoon Asian sesame oil
1/4 teaspoon ground red pepper (cayenne)
3 cloves garlic, crushed with garlic press
1 beef top round steak, 1" thick (1-1/2 lb size)
1 cup regular long-grain rice
1/4 cup water
green onions
1 tablespoon sesame seeds, toasted
1 medium head romaine lettuce, separated into leaves



Directions:
In large self-sealing plastic bag, combine soy sauce, sugar, ginger, vinegar, sesame oil, ground red pepper, and garlic; add steak, turning to coat. Seal bag, pressing out excess air. Place bag on plate; refrigerate steak 1 to 4 hours to marinate, turning once.

Just before grilling steak, prepare rice as label directs; keep warm.

Remove steak from bag; reserve marinade. Place steak on grill over medium heat and cook 14 to 15 minutes for medium-rare or until of desired doneness, turning steak over once. Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing.

In 1-quart saucepan, heat reserved marinade and water to boiling over high heat; boil 2 minutes.

To serve, thinly slice steak. Let each person place some steak slices, rice, green onions, and sesame seeds on a lettuce leaf, then drizzle with some cooked marinade. Fold sides of lettuce leaf over filling to make a package to eat out of hand.