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Recipes from Daytime Columbus
November 4
Chicken Orzo Salad with Goat Cheese
INGREDIENTS:
1 ¼ cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as pre-cooked from deli section)
1 ½ cups trimmed arugula
1 cup of grape tomatoes, halved
½ cup chopped red bell pepper
¼ cup chopped red onion
2 tbsp. chopped fresh basil
1 tsp. chopped fresh oregano
2 tbsp. red wine vinegar
1 tbsp. extra virgin olive oil
1/8 tsp. salt
1/8 tsp. ground black pepper
6 tbsp. (1 ½ ounces) crumbled goat cheese
DIRECTIONS:
Cook pasta according to package directions, omitting salt and fat, drain well.
Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.
Combine vinegar, oil, salt and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.
Arrange 1 1/3 cups salad on individual plates. Top each serving with 1 tablespoon of cheese.
This recipe yields six servings.
Calories 295 (23% from fat); Fat 7.7g (sat 2.9g, mono 2.8g, poly 1.1g); Iron 2.4 mg;Cholesterol 55mg; Calcium 40mg;
Carbohydrate 32.1g; Sodium 788mg; Protein 24.4g;Fiber 2g.
September 3
Baked Chicken-Macaroni Casserole
INGREDIENTS:
2 ½ cups low-fat milk
2 10.5 ounce cans cream of chicken or mushroom soup
2 cups uncooked elbow macaroni or other mini-pasta selection
5 hard cooked eggs, chopped
2 -2 ½ cups cooked chicken, cut in chunks
½ pound reduced-fat processed cheese (like Velveeta), cubed
¼ teaspoon kosher salt
¼ teaspoon pepper
½ cup shredded sharp Cheddar cheese
DIRECTIONS:
In a large mixing bowl, combine soup and milk. Stir in the remaining ingredients, except the cheddar cheese.
Spoon into 9x13-inch glass dish. Cover and refrigerate 24 hours or overnight.
Remove from refrigerator 1 hour before baking. Bake in 350F oven for 1 hour or until macaroni is tender.
Sprinkle cheddar cheese over the top of the casserole before serving. Recipe makes 8 to 10 servings.
Note: Add 1 cup fresh sliced sautéed mushrooms, if desired.
August 18
Chicken Souvlaki
INGREDIENTS:
½ lb boneless, skinless chicken breast
3 tablespoons fresh squeezed lemon juice
2 teaspoons olive oil
2 teaspoons minced garlic
½ teaspoon dried oregano
½ teaspoon salt
DIRECTIONS:
Combine all ingredients into a bowl and whisk together.
Cut chicken into cubes and place in a zip-loc bag or a sealable container.
Add in the marinade, close and shake well. Allow chicken to marinate for a minimum of 30 minutes-but the longer
the chicken marinates, the more flavorful and tender it will be.
Skewer the chicken and grill until cooked. Because the chicken is cubed, it will cook quickly. Best to grill on charcoal or gas grill.
August 18
Feta Spread
INGREDIENTS:
8 ounces* Greek feta cheese
8 ounces cream cheese
¼ cup (one stick) margarine (NOT butter)
1 teaspoon dried oregano
1 teaspoon minced garlic
DIRECTIONS:
Combine all ingredients into a bowl and mix until creamy.
*The flavor of feta cheese should dominate the other ingredients so additional feta may be needed. Add to taste and continue mixing.
Shape the feta into a ball and drizzle with olive oil.
Feta spread is good with pieces of bagel, all kinds of crackers (that don't have salt on them) and fresh bread.
June 25
The American Collins
INGREDIENTS:
1 ½ oz. Bombay Sapphire
¾ oz. Simple Syrup
½ oz. Fresh Lemon Juice
4 Bing Cherries, pitted
8 Blueberries
DIRECTIONS:
In a Collins glass, muddle the blueberries and cherries in the lemon juice and simple syrup.
Add Sapphire and ice and stir briefly.
Top with club soda.
Garnish: 1 Bing Cherry 1 Lemon Wheel
June 25
SAPPHIRE® Collins
INGREDIENTS:
2 parts BOMBAY SAPPHIRE® Gin
1 part fresh lemon juice
¾ part simple syrup*
Club soda
DIRECTIONS:
Pour first three ingredients into a Collins glass with ice and stir well.
Add more ice and top with club soda.
Garnish with a lemon wedge.
INGREDIENTS - *Simple syrup
1 cup white sugar
1 cup of water
DIRECTIONS:
In a medium saucepan, combine sugar and water.
Bring to a boil, stirring, until sugar has dissolved.
Allow to cool.
May 29
Strawberry Almond Chicken Salad
INGREDIENTS:
2 – 5 ounce boneless, skinless chicken breasts, cooked and sliced
1 cup whole grain bowtie pasta
1 pint fresh strawberries, quartered
¼ cup toasted almond slices
1 bag tossed spring mix lettuce
Poppyseed Dressing
DIRECTIONS:
Fill 2 salad plates with lettuce mix.
Top each bowl with ½ cup of cooked bowtie pasta, sliced chicken and strawberries.
Sprinkle salad with almonds.
Pour on poppyseed dressing and enjoy!
May 6
Chicken Fingers With Dipping Sauce
* 1 cup fat-free or low-fat plain yogurt
* 1 pound chicken tenders, all visible fat discarded
* Vegetable oil spray
INGREDIENTS - Coating Mixture
* ½ cup yellow cornmeal
* 1/3 cup plain dry bread crumbs
* 2 tablespoons all-purpose flour
* 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
* 1 teaspoon paprika
* ½ teaspoon dried basil, crumbled
* ½ teaspoon garlic powder
* ¼ teaspoon salt
INGREDIENTS - Creamy Honey Mustard Sauce
* ¼ cup fat-free or light sour cream
* 1 tablespoon plus 1 teaspoon Dijon mustard
* 1 tablespoon honey
INGREDIENTS - Blackberry Dipping Sauce
* ¼ cup all-fruit seedless blackberry spread
* 2 tablespoons fat-free or light mayonnaise
* 1/8 teaspoon ground cinnamon
DIRECTIONS
1. Put the yogurt in a medium bowl. Add the chicken, stirring to coat. Set aside.
2. Preheat oven to 375 degrees F. Lightly spray a baking sheet with vegetable oil spray.
3. In another medium bowl, stir together the coating mixture ingredients.
4. Dip one piece of chicken at a time in the coating mixture, turning gently to coat. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with vegetable oil spray.
5. Bake for 20 minutes, or until the chicken is no longer pink in the center and the coating is crisp.
6. Meanwhile, in a small bowl, whisk together the ingredients for the desired sauce.
7. Serve the chicken fingers with the sauce on the side.
HELPFUL HINT
Kids often express a dislike for a particular food the first time they try it. You may need to do some convincing, but encourage your child to try that food each time you prepare it. Remember that tastes develop over time; many kids who love broccoli today probably didn’t like it the first few times they tasted it.
April 13
Eggstremely Good Egg Dip
INGREDIENTS
* 1 1/2 teaspoon fresh lemon juice
* 6 peeled hard cooked eggs
* 1 tablespoon Dijon or sweet mustard
* 1/2 teaspoon Lawry’ seasoned salt
* 1/2 cup mayonnaise
* dash of white pepper
* 1/4 teaspoon Tabasco sauce
* Fresh parsley for garnish
* 1 4-oz container whipped pimento cream cheese
DIRECTIONS
1. In a food processor or blender, combine the juice, mustard, mayonnaise and Tabasco.
2. Add eggs one at a time, beating well after each addition, until light and fluffy.
3. Beat in seasoned salt, pepper and pimento cream cheese.
4. Spoon into a bowl and top with spring of parsley.
5. Serve with fresh crudités. Serves 4-6.
Sunny Egg Salad Pockets
INGREDIENTS
* 8 hard-cooked eggs, chopped
* 1/2 cup chopped celery
* 1/4 cup chopped parsley
* 1 tablespoon minced onion
* 2/3 cup prepared light Ranch dressing
* 1/2 cup cooked and crumbled bacon
* 1 1/2 cups fresh shredded lettuce
* 1/2 cup golden raisins or fresh apple
* 6 pita pockets
* 1 chopped tomato
DIRECTIONS
1. In a medium bowl, toss gently the first 8 ingredients.
2. Chill until ready to serve.
3. To assemble sandwich, line each pocket with lettuce and chopped tomato, divided among the 12 halves.
4. Makes six servings.
April 7
HoneyBaked Breakfast Casserole
INGREDIENTS
* 3 cups chopped/sliced HoneyBaked Ham
* 6 eggs, beaten
* 4 cups sourdough bread, cubed
* 3 cups milk
* 1 lb asparagus, blanched* and cut into 1-inch pieces
* 8 ounces goat cheese, crumbled
* dash Paprika
* 1 tbsp Josie's Classic Creations Sharp and Creamy or Dijon Mustard
DIRECTIONS
1. Grease a 9" x 13" pan. Place bread evenly in pan; top with Honeybaked Ham, asparagus, and goat cheese.
2. In medium bowl, combine mustard, eggs and milk - beat well. Pour over ingredients in pan and sprinkle with paprika.
3. Cover and refrigerate for six hours or overnight.
4. Bake in pre-heated 350 degree oven for one hour or until browned and puffy.
5. Allow to set 15 minutes before serving.
* To blanch, bring a large pot of water to boiling, add asparagus and simmer three to five minutes. Drain well, rinse with cold water and pat dry with paper towels.
March 23
Strawberry Trifle
INGREDIENTS
* 1 (12.3-ounce) package lite soft silken tofu
* 1 (8-ounce) package Neufchatel or 1/3-less-fat cream cheese, softened
* 1 1/2 cups confectioners’ sugar
* 1/2 cup soy or light sour cream
* 2 teaspoons vanilla extract
* 1 (8-ounce) container frozen non-dairy light whipped topping, thawed
* 2 (10- to 12-ounce) prepared round angel food cakes, torn into 1-inch pieces
* 1 1/2 quarts strawberries, sliced
* 3 tablespoons granulated sugar
* 1/2 cup sliced almonds
DIRECTIONS
1. In food processor or blender, combine tofu, cream cheese and confectioners’ sugar; blend until smooth.
2. In medium bowl, combine tofu mixture, sour cream and extract. Fold in whipped topping. Gently stir in cake pieces. Combine berries and sugar.
3. In large serving bowl, layer half the berries and half the cake mixture. Repeat layers.
4. Chill 2 to 4 hours. Garnish as desired.
February 25
Classic Tetrazzini
INGREDIENTS
* 1 8-ounce package spaghetti or linguine
* 2 1/2 cups chopped cooked turkey or chicken
* 1 1/2 cup shredded Parmesan or Asiago cheese
* 1 (10 ¾ oz) can light cream of mushroom soup
* 1 (10-oz) container refrigerated low-fat Alfredo sauce
* 1 large sweet onion, sliced thinly
* 1 (8-oz) package fresh mushroom slices
* 2 tablespoons butter
* 1 cup frozen green peas, defrosted
* 1/2 cup chicken broth
* 1/4 cup white wine
* 1/2 teaspoon freshly ground pepper
* 1/2 cup sliced almonds
DIRECTIONS
1. Preheat oven to 350 degrees. Prepare pasta according to package directions.
2. In a large bowl, combine turkey, 1 cup Parmesan cheese, soup, Alfredo sauce, green peas, chicken broth and white wine. Set aside.
3. In a small skillet sauté the onion slices and mushrooms in butter. Season with freshly ground pepper. Combine mushrooms and onions into the large bowl and pour entire mixture into a lightly greased 11x7-inch baking dish; separate mixture into six small casserole bowls, if desired.
4. Sprinkle the casserole with remaining cheese and sliced almonds. Bake for 35-40 minutes or until bubbly.
*Make this casserole meatless, if you wish. Add a package of frozen vegetables in place of the turkey/chicken and proceed with the recipe.
**A deli roasting chicken will yield about 3-4 cups of chopped, cooked meat.
***The casserole freezes beautifully, so divide the recipe into two containers, using one for dinner and freezing the other for a later date. Use within 4 weeks time.
February 24
Sole with Orange Sauce
INGREDIENTS: Marinade
* ½ cup orange juice
* 1 tbsp. lemon juice
* ¼ cup thinly sliced green onions
* 1 tsp. fresh mint chopped
INGREDIENTS: Seasoned Flour
* ¼ cup vegetable oil
* ¼ cup all-purpose flour
* ¼ tsp. salt
* 1/8 tsp. pepper
* 4 sole fillets - 4 or 5 oz.
* 1 tbsp. vegetable oil
DIRECTIONS
1. Combine orange juice, lemon juice, green onion and mint. Marinate the sole in mixture 10 minutes.
2. Make seasoned flour; combine flour, grated orange peel, salt, and pepper; mix well ( makes ¼ cup).
3. Remove fillets from marinade, and reserve marinade. Preheat frying pan, place oil in pan be sure oil is hot before placing fillets in pan.
4. Dip fillets in seasoned flour. Place fillets in pan on medium heat allowing 6 to 8 minutes for each side, turning fillets half way through.
5. The time will be determined by how thick the fillets are.
6. The fish is done when it begins to flake easily when tested with a fork. Remove fillets to platter; keep warm.
7. Add marinade to skillet; reduce volume by half to about 1/3 cup. Spoon mixture over Sole.
8. Garnish with orange slices and parsley.
9. Chefs Tips: You could substitute any mild white fish (Pollock, Tilapia, Cod). You can also substitute dried mint in place of fresh, but use only half as much. And you might need to increase flour mixture and vegetable oil when preparing different types of fish fillets.
February 4
Chocolate Mist
INGREDIENTS
* 2 parts Canadian Mist
* 1 part Dark Crème De Cocoa
* ½ part Hazelnut Liquor
DIRECTIONS
1. Place all of the above in a shaker and strain into a martini glass rimmed with cocoa and sugar as an option.
2. Garnish with a cherry.
Mist Fizz
INGREDIENTS
* 1 ½ oz Canadian Mist
* 5 oz Ginger Ale
DIRECTIONS
1. Pour ingredients into tall glass of ice.
2. Garnish with lemon or cherry.
January 9
Chicken Curry Burger with Crispy Prosciutto and Warm Apple Chutney
INGREDIENTS
* Warm Apple Chutney
* 3 Tbsp. unsalted butter
* 1/2 cup diced sweet onion
* 1 1/2 cups peeled and diced Granny Smith Apples
* 3/4 cup fig preserves
* 3/4 tsp. Worcestershire sauce
* 1 Tbsp. olive oil
* 8 oz. prosciutto, sliced 1/8-inch thick and chopped into small pieces
* Chicken Patties
* 1/4 cup Columbia Crest Grand Estates Chardonnay
* 1/2 cup raisins
* 2 Tbsp. olive oil
* 1/2 cup chopped sweet onion
* 3/4 cup diced red bell pepper
* 1 Tbsp. grated fresh ginger
* 3 cloves garlic, minced
* 4 tsp. curry powder
* 1/4 tsp. crushed red pepper
* 2 lbs. ground chicken, white and dark meat
* 1 1/2 tsp. salt
* Vegetable oil to brush on grill rack
* 6 bakery style golden honey buns, split
* 3 cups baby arugula leaves
DIRECTIONS
1. Melt butter in a small saucepan over medium high heat. Add onion and sauté until golden and tender. Reduce heat to medium and add apples, fig preserves and Worcestershire sauce. Cook, stirring occasionally, until apples are slightly softened. Keep warm.
2. Place oil in a large skillet and place over medium high heat. When oil is hot, add prosciutto and cook until crispy. Transfer to paper towels to drain. Set aside.
3. Place Chardonnay and raisins in a small saucepan and place over medium heat. Cook until raisins are plumped and wine is reduced by half. Let cool slightly.
4. Wipe skillet used to cook prosciutto with paper towel. Place oil in skillet and place over medium high heat. When oil is hot, add onion and cook until translucent. Add red bell pepper, ginger, garlic, curry powder and crushed red pepper and cook, stirring occasionally, about 2 minutes. Cool slightly.
5. Combine chicken, wine and raisin mixture, vegetable and curry mixture and salt in a large mixing bowl, handling as little as possible. Shape mixture into 6 patties to fit the bun size.
6. Heat grill to medium high heat. Brush the grill rack with oil. Place patties on the rack, cover and cook, turning once until cooked through, about 5-7 minutes per side. If grill is not available, a grill pan can be used.
7. Place the buns, cut side down, on the outer edges of grill rack to toast lightly during the last 2 minutes of grilling.
To serve, divide the arugula evenly among the roll bottoms. Top each with a patty, an equal portion of apple chutney, prosciutto and roll tops.
December 22
Christmas Tea
INGREDIENTS
* 2 cups apple juice
* 2 cups cranberry juice
* 2 cups water
*1/2 cup brown sugar
* 3 tsp. cinnamon
* Cloves in cloth
DIRECTIONS
1. Mix, bring to a boil and simmer for 1 hour.
Holiday Stir and Sip
INGREDIENTS
* 1 scoop strawberry cheesecake frozen yogurt
* 1/2 cup ginger ale
* 1/2 cup skim milk
* 1 tbsp. strawberry syrup
* Fresh strawberries
DIRECTIONS
1. Pour into chilled glass. Garnish with fresh strawberries. Stir and sip!
Grape Fizzy-Great for Kids!
INGREDIENTS
* 4 ounces grape juice
* 4 ounces ginger ale
* lemon wedge
DIRECTIONS
1. Squeeze lemon wedge in drink and pour over ice.
December 17
Greek Lamb Salad with Fresh Mint Dressing
INGREDIENTS
* 3/4 pound cooked American Lamb leg or shoulder, cut into 1/2-inch cubes
* 1/2 cup pitted Kalamata or black olives, drained and sliced in half
* 1/3 cup prepared Balsamic salad dressing
* 2 tablespoons chopped fresh mint leaves
* 8 cups (7-ounce package) salad greens
* 5 thin slices red onion, made into rings
* 1 medium cucumber, thinly sliced
* 1/2 cup (2.65 ounces) coarsely crumbled feta cheese
DIRECTIONS
1. In medium bowl, combine lamb, olives, salad dressing, and mint; allow to marinate for 15 minutes.
2. In large salad bowl, combine salad greens, red onions, cucumber and feta cheese. Add salad dressing mixture and toss to coat.
Caramelized American Lamb Roast With Apricot and Cranberry Stuffing
INGREDIENTS
* 1 American Lamb leg, boned and trimmed
* 2/3 cup dried apricots, snipped into 1/4-inch pieces
* 2/3 cup dried cranberries
* 1 tablespoon vegetable oil
* 1/4 cup finely chopped red onion
* 2 tablespoons chopped fresh rosemary
* 1/2 teaspoon salt
* 14 teaspoon ground pepper
* 1/3 cup orange juice
* 2 teaspoons ground cinnamon
* salt and coarse ground pepper Butcher's string to tie roast
* 1/2 cup dark corn syrup
DIRECTIONS
1. Lay lamb flat on cutting board. Trim off visible fat. Use meat mallet to flatten pieces of meat so that all of the lamb is about 2 inches thick. Wrap up meat and refrigerate.
2. In small bowl, combine apricots and cranberries, set aside. In small skillet, heat oil over medium-high heat. Add onion, rosemary, salt and pepper. Stir and sauté 3 to 4 minutes. Add orange juice and cinnamon, bring to a boil. Pour over dried fruit, mix and let stand for 15 minutes.
3. Lay meat flat on board cut-side up and season with salt and pepper to taste. Cut meat in half making two rectangles. Divide filling between the two pieces of meat. Evenly spread fruit mixture over meat. Start at the smallest end and roll up meat as tightly as possible. Place seam-side down on board. Tightly tie string around roast at 1-inch intervals. Tie string around roast from end to end. Repeat process making two roasts. Place roasts on a rack in roasting pan.
4. Preheat oven to 500 degrees. Place roast in oven, immediately turn down temperature to 325 degrees. Baste roast with corn syrup every 15 minutes. Roast for about 50 to 60 minutes or to desired degree of doneness of 160 degrees internal temperature. Remove from oven, cover and let stand for 10 minutes. Slice into 1/2-inch-thick slices.
Pronto Pizza
INGREDIENTS
* 1/2 pound ground American Lamb
* 1/2 teaspoon onion salt
* 1/2 teaspoon fennel seed
* 1/4 teaspoon dried oregano leaves, crushed
* 1/4 teaspoon dried basil leaves, crushed
* 1/8 teaspoon crushed red pepper flakes
* 2 teaspoons olive oil
* 1/2 cup chopped bell pepper
* 2 chopped Italian plum tomatoes
* 1 (10 to 12-inch) pre-baked pizza crust
* 1/2 cup pizza sauce
* 1 tablespoon grated Parmesan cheese
* 1/4 cup thinly sliced fresh basil leaves, optional
* 1/2 cup grated part-skim mozzarella cheese
DIRECTIONS
1. In small bowl, combine lamb, onion salt, fennel, oregano, basil, crushed red pepper flakes and mix until well blended.
2. In skillet, heat oil and cook lamb, cooking and crumbling until lightly browned. Drain on paper towel. In same skillet, cook bell pepper for 3 to4 minutes, stirring occasionally. Add tomatoes and cook additional 3 minutes. Place pizza crust on cookie sheet or pizza pan, spread on pizza sauce and top with sautéed vegetables. Sprinkle with Parmesan cheese, fresh basil if desired, cooked lamb and mozzarella cheese. Bake in 450ºF oven for 8 to 10 minutes. Cool for 5 minutes and slice into wedges.
November 21
Buckeyes
INGREDIENTS
* 1 pound of margarine
* 1 pound of peanut butter
* 2 pounds confectioner's sugar
* 1 large bag dark chocolate chips
DIRECTIONS
1. Mix ingredients well, by hand or using a small electric hand mixer. Shape into small balls. Chill thoroughly for easier dipping of chocolate.
2. Melt chocolate over a double boiler or melt on 50% microwave power until all chips are melted. With a wooden skewer or fondue fork, dip half of the peanut butter ball into the chocolate until it resembles a buckeye.
3. Place on a cookie sheet, smooth out the fork holes and chill. Recipe makes about 30-40 buckeye candies.
November 20
HoneyBaked Horseradish Mashed Potatoes
INGREDIENTS
* 3 large Idaho potatoes
* 2 tsp. salt
* 2 tbsp. butter
* 1/4 cup milk
* 2 tbsp. sour cream
* 2 tbsp. Josie's Classic Creations Horseradish Sauce
* salt and pepper to taste
DIRECTIONS
1. Place potatoes and salt in large saucepan, cover with cold water and bring to a boil. Reduce heat to medium-high and cook until potatoes are tender, but not mushy, 20-30 minutes.
2. Drain water from the potatoes. Placed drained potatoes, butter, milk, sour cream and Horseradish Sauce in a mixing bowl and beat until smooth.
3. Taste and adjust the salt, pepper and butter. Garnish with chopped parsley and/or pats of butter, if desired. Makes 4-6 servings.
HoneyBaked Ham Stuffed Acorn Squash
INGREDIENTS
* 1 (6 oz.) pkg long grain and wild rice mix, prepared
* 3 acorn squash, halved and seeded
* 3 tbsp. butter
* 1 cup Honeybaked Ham, cubed
* 1/2 cup dried cranberries
* 1/4 cup sliced almonds
* 1 tbsp. dried parsley
* 1 tbsp. dried sage
* freshly ground pepper to taste
* 1 tsp. salt
DIRECTIONS
1. Preheat oven to 350 degrees. Prepare rice mix according to directions on box and place in medium bowl.
2. Cut acorn squash in half and scrape out seeds with spoon. Trim ends so squash will sit flat. Place squash, cut side down, on greased baking sheet. Bake 35 to 40 minutes until tender. Remove from oven and cool slightly. Remove the tender part inside of the squash, leaving a ¼-inch shell. Add squash to rice in bowl.
3. While squash is baking, melt butter in skillet and cook onion over medium high heat until tender, about 5 minutes.
4. To squash and rice mixture, add onions, HoneyBaked Ham, cranberries, almonds, parsley, sage, salt, and pepper. Mix well to combine all ingredients. Divide stuffing to fill squash shells. Place on baking sheet and bake 15 to 20 minutes until heated through.
*This dish can be prepared one day ahead, covered, refrigerated and baked at serving time. Final baking time will need to be increased to 30 to 35 minutes or until heated through.
HoneyBaked Breakfast Cheddar Casserole
INGREDIENTS
* 3 cups chopped/sliced HoneyBaked Ham
* 4 slices white bread, cubed
* 8 oz. (2 cups) cheddar cheese, shredded
* 3 tbsp. butter or margarine, melted
* 3 tbsp. flour
* 1 tsp. dry mustard
* 4 eggs, beaten
* dash paprika
* 3 cups milk
DIRECTIONS
1. Preheat over to 350°. Grease a 9 x 13” pan. Place bread evenly in pan; top with ham and cheese, drizzle butter on top.
2. Mix together flour and mustard, sprinkle on top of ham mixture.
3. In medium bowl, combine eggs and milk, beat well; pour over ham and cheese. Sprinkle with paprika. Cover and refrigerate for 6 hours or overnight.
4. Bake at 350° for 1 hour or until browned and puffy. Allow to set 15 minutes before serving. Makes 10 servings. Serve with assorted fresh berries, bagels and fruit juice.
Pasta with HoneyBaked Ham, Spinach and Pecans
INGREDIENTS
* 1 (9 oz.) pkg fresh cheese tortellini
* 2 tsp. extra virgin olive oil
* 1 (6 oz.) package fresh baby spinach
* 1/4 cup parmesan cheese
* 1/4 cup pecans
* 4 large garlic cloves, finely chopped
* black pepper to taste
* 1/2 lb. HoneyBaked Ham, cut into strips
DIRECTIONS
1. Cook pasta according to package directions, drain (do not rinse) pasta. Transfer pasta to a large bowl*. Heat a large nonstick skillet over medium heat, add nuts to pan and toast for 1-2 minutes; stir occasionally. Add nuts to bowl.
2. Heat oil in pan over medium heat. Add garlic to pan; cook two minutes being careful not to burn the garlic. Add HoneyBaked Ham to pan and cook for 1 minute. Add spinach to the pan and cook 2-3 minutes or until the spinach is wilted.
3. Add spinach and ham mixture to bowl. Add cheese and freshly ground black pepper to bowl. Toss well. Yields 4 servings.
*Chef’s Tip: Fill a large heavy bowl for tossing pasta with very hot or boiling water. Allow bowl to sit for several minutes and discard water right before adding ingredients. The residual heat in the bowl will help keep the pasta warm as you assemble the dish.
October 21
Marinated Goat Cheese
INGREDIENTS
* 4 (10 oz.) logs of goat cheese
* 1 & 1/2 cups olive oil
* 4 bay leaves
* 1 tbsp. mixed white, black and green peppercorns
* 1 & 1/2 tbsp. Thyme
* 4 tbsp. chopped fresh basil
* 1 tbsp. pink peppercorns
DIRECTIONS
1. Place the cheese in a baking dish large enough to hold them without touching. In a saucepan, heat the oil, bay leaves, peppercorns and thyme over medium high heat until the peppercorns begin to pop. Pour the oil mixture over the cheese logs and top them with the basil, garlic and pink peppercorns.
2. Cover the baking dish and marinate the cheese in the refrigerator overnight, occasionally spooning the oil mixture over the cheese. To serve, cut each log in half and carefully remove each piece to a serving dish and spoon a small amount of the marinade over the top. Bring to room temperature and serve with crusty bread and crackers.
Red Pepper Walnut Dip
INGREDIENTS
* 3 small jars roasted red peppers, drained
* 2 tbsp. olive oil
* 3/4 cup chopped white onion
* 2 tsp. minced garlic
* 2/3 cup walnut pieces, lightly toasted
* 3 tbsp. chopped basil
* 1/4 cup low fat ricotta cheese
* fresh lemon juice
DIRECTIONS
1. In a saute pan, add the olive oil and saute the onion and garlic until soft, but not brown.
2. Add the onion mixture and all the rest of the ingredients to a blender or food processor and puree until fairly smooth but still with texture. Season to taste with lemon juice, salt and pepper.
October 16
Muffuletta Pasta Salad
INGREDIENTS
* 1 pound frozen tortellini
* 1/2 cup spicy olive mix
* 1/2 cup olive oil vinagrette
* 1/2 package deli shaved salami
* 1/2 package deli shaved ham
DIRECTIONS
1. Boil large pan 3/4 filled with water.
2. Add tortellini to water and reduce heat.
3. Simmer pasta uncovered approximately 3 minutes. (Tortellini rise when finished.)
4. Drain tortellini and place in large salad bowl.
5. Chop salami and ham into bite size pieces and add to tortellini.
6. Add spicy olive mix and olive oil vinaigrette.
5. Add pepper to taste and parsley sprigs for color. Mix thoroughly.
October 2
Ravioli Lasagna
INGREDIENTS
* 1 (6 oz.) package fresh baby spinach, thoroughly washed
* 1/3 cup refrigerated pesto sauce
* 1 (15 oz.) jar Alfredo sauce
* 1/4 cup vegetable or chicken broth
* 1 (25 oz.) package frozen cheese-filled ravioli (do not thaw)
* 1 cup (4 oz.) shredded Italian six-cheese blend
* chopped fresh basil, paprika for garnish purposes
DIRECTIONS
1. Preheat oven to 375°.
2. Chop spinach, toss with pesto in a medium bowl.
3. Combine Alfredo sauce and broth. Spoon one-third Alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2 quart or 11 x 7 baking dish.
4. Top with half of spinach mixture and arrange half of ravioli in a single layer over spinach mixture.
5. Top with remaining Alfredo sauce and bake at 375 degrees for 30 minutes.
6. Remove from oven and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly - garnish if desired.
September 26
Southwestern Chicken
INGREDIENTS
* 1 (14.5 oz) can Mexican tomatoes, chopped
* 1 lb. boneless chicken breast (or two whole cut in half)
* 1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup mix
* 1/4 cup plain bread crumbs
* 1 tsp. chopped fresh cilantro
* 1 tbsp. vegetable oil
* 2 tbsp. water
* 1 cup shredded Mexican cheese
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place tomatoes into a 9x11-inch baking dish.
3. Top with chicken breasts and bake 15 minutes.
4. In a medium bowl, combine soup mix, breadcrumbs, oil and water. Stir in Mexican cheese.
5. Turn chicken breasts over and top evenly with cheese mixture.
6. Bake for an additional 15 minutes or until chicken is thoroughly cooked. Serves 4.
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