Difficulty: *
Ingredients to make two sandwiches:
4 slices bread
2 slices American cheese
butter
1. Place a flat skillet or frying pan on the stove and spray with cooking spray.
2. Turn burner on medium.
3. Butter both sides of one piece of bread and place on pan.
4. Remove cheese from wrapper and place on bread.
5. Butter both sides of other piece of bread.
6. Let each side cook on the skillet until it has turned golden brown. Watch carefully. Don't let them burn.
7. Remove from heat and enjoy.
Tips:
For more cheesy sandwish, use two slices of cheese.
For added flavor, use Campbell's Tomato Soup. Follow directions on can, except mix with 1 cup milk. When hot, dunk your sandwiches in soup. Ah, nice meal!
You Can Cook: Garlic Bread
Difficulty: *
Ingredients:
Loaf of French Bread from any grocery store or bakery
4 tablespoons butter
1 teaspoon garlic salt
1. Slice french bread into small portions.
2. Melt butter and add 1 teaspoon of garlic salt.
3. Brush over both sides of bread.
4. Heat oven to 400 degrees.
5. Take out an appropriate length of reynolds wrap to match the length of your loaf of bread.
6. Place the buttered, sliced bread on the foil - together as if putting it back into a loaf. Fold the edges of the foil around the bread.
7. Place wrapped bread onto a cookie sheet and place in over for 8-10 minutes.
8. Serve hot.
Ingredients:
Loaf of French Bread from any grocery store or bakery
4 tablespoons butter
1 teaspoon garlic salt
1. Slice french bread into small portions.
2. Melt butter and add 1 teaspoon of garlic salt.
3. Brush over both sides of bread.
4. Heat oven to 400 degrees.
5. Take out an appropriate length of reynolds wrap to match the length of your loaf of bread.
6. Place the buttered, sliced bread on the foil - together as if putting it back into a loaf. Fold the edges of the foil around the bread.
7. Place wrapped bread onto a cookie sheet and place in over for 8-10 minutes.
8. Serve hot.
You Can Cook: Spaghetti and Meatballs
Difficulty: *
This recipe makes use of a crockpot - one of the easiest ways to cook! If you don't have one, see the tips section.
Ingredients:
1 pound Ground Beef or Turkey
1 large Onion, chopped
1 clove Garlic, minced
2 (1 pound) cans whole Tomatoes, chopped
1 (8 ounces) can Tomato Sauce
1 (12 ounce) can Tomato Paste
1 cup Beef Broth
2 tablespoons fresh parsley, minced
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
cooked spaghetti, noodles, or other pasta
Preparation:
1. Break up ground beef with a fork and put into crockpot.
2. Peel away the outer layer of the onion and then using a paring knife slice it into tiny pieces. Add to crockpot.
3. Peel away the outer layer on the garlic and then cut away one clove. Slice into pieces then crush with the flat edge of your knife. Add to crockpot.
4. Break away a portion of your fresh parsley and dice it into small pieces with your knife. Add to the crockpot.
5. Open the can of whole Tomatoes and using your knife, cut into small pieces. Add to crockpot.
6. Add tomato sauce, tomato paste, beef broth, brown sugar, oregano leaves, basil leaves, salt and pepper.
7. Stir and then cover. Cook on Low for 6-8 hours. Cook on High for 3-4 hours.
How to make spaghetti, noodles, or other pasta.
1. Take a 6 qt. covered stockpot and fill 2/3 with water. Put on the stove with burner on high until it boils.
2. Turn down the burner and add appropriate servings of pasta. For spaghetti, a quarter size portion will serve one person. Other noodles, see the package for directions.
3. Boil for 7-8 minutes until pasta is soft. Stir frequently to keep the pasta from sticking to the bottom of the pan.
4. Drain the water off. Pasta is ready to be put on the plates with the spaghetti sauce spooned over the top.
Tips:
If you don't have a crockpot, you can use a 6-qt. covered stockpot. Cook on medium-low heat, stir frequently. 3-4 hours.
This recipe makes use of a crockpot - one of the easiest ways to cook! If you don't have one, see the tips section.
Ingredients:
1 pound Ground Beef or Turkey
1 large Onion, chopped
1 clove Garlic, minced
2 (1 pound) cans whole Tomatoes, chopped
1 (8 ounces) can Tomato Sauce
1 (12 ounce) can Tomato Paste
1 cup Beef Broth
2 tablespoons fresh parsley, minced
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
cooked spaghetti, noodles, or other pasta
Preparation:
1. Break up ground beef with a fork and put into crockpot.
2. Peel away the outer layer of the onion and then using a paring knife slice it into tiny pieces. Add to crockpot.
3. Peel away the outer layer on the garlic and then cut away one clove. Slice into pieces then crush with the flat edge of your knife. Add to crockpot.
4. Break away a portion of your fresh parsley and dice it into small pieces with your knife. Add to the crockpot.
5. Open the can of whole Tomatoes and using your knife, cut into small pieces. Add to crockpot.
6. Add tomato sauce, tomato paste, beef broth, brown sugar, oregano leaves, basil leaves, salt and pepper.
7. Stir and then cover. Cook on Low for 6-8 hours. Cook on High for 3-4 hours.
How to make spaghetti, noodles, or other pasta.
1. Take a 6 qt. covered stockpot and fill 2/3 with water. Put on the stove with burner on high until it boils.
2. Turn down the burner and add appropriate servings of pasta. For spaghetti, a quarter size portion will serve one person. Other noodles, see the package for directions.
3. Boil for 7-8 minutes until pasta is soft. Stir frequently to keep the pasta from sticking to the bottom of the pan.
4. Drain the water off. Pasta is ready to be put on the plates with the spaghetti sauce spooned over the top.
Tips:
If you don't have a crockpot, you can use a 6-qt. covered stockpot. Cook on medium-low heat, stir frequently. 3-4 hours.
Catalina Chicken
Difficulty: *
6 boneless chicken breasts
1 can cranberry sauce (whole or jelly)
1 package Lipton Onion soup mix
1 small bottle of Catalina Salad Dressing
1. Put chicken in a shallow baking pan.
2. Mix the cranberry sauce, soup mix, and salad dressing and pour over chicken.
3. Bake in 350 degree oven until chicken is tender approximately 30-40 minutes.
Tips: Serve with baked potatoes or rice and add your favorite vegetable for a great dinner.
*Flavor of this is similar to the Russian-Apricot Chicken recipe.
6 boneless chicken breasts
1 can cranberry sauce (whole or jelly)
1 package Lipton Onion soup mix
1 small bottle of Catalina Salad Dressing
1. Put chicken in a shallow baking pan.
2. Mix the cranberry sauce, soup mix, and salad dressing and pour over chicken.
3. Bake in 350 degree oven until chicken is tender approximately 30-40 minutes.
Tips: Serve with baked potatoes or rice and add your favorite vegetable for a great dinner.
*Flavor of this is similar to the Russian-Apricot Chicken recipe.
Pork Chops Italiano
Difficulty: **
4 pork rib chops
1 Tablespoon Extra Virgin Olive Oil (EVOO)
1 8 oz. can tomato sauce
1/2 teaspoon oregano
1/2 teaspoon basil
1 medium onion, sliced
1 small green pepper, sliced
4 slices mozzarella cheese
1. Brown pork chops in oil in a large skillet.
2. In a small bowl combine tomato sauce, oregano and basil. Pour tomato mixture over pork chops.
3. Place a slice of onion and green pepper on eacah porch chop.
4. Cover skillet and cook pork chops for 30-40 minutes.
5. Several minutes before serving, place cheese slice on top of each porch chop and continue cooking until cheese melts. Serve immediately.
4 pork rib chops
1 Tablespoon Extra Virgin Olive Oil (EVOO)
1 8 oz. can tomato sauce
1/2 teaspoon oregano
1/2 teaspoon basil
1 medium onion, sliced
1 small green pepper, sliced
4 slices mozzarella cheese
1. Brown pork chops in oil in a large skillet.
2. In a small bowl combine tomato sauce, oregano and basil. Pour tomato mixture over pork chops.
3. Place a slice of onion and green pepper on eacah porch chop.
4. Cover skillet and cook pork chops for 30-40 minutes.
5. Several minutes before serving, place cheese slice on top of each porch chop and continue cooking until cheese melts. Serve immediately.
Ranger Cookies
Difficulty: *
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour*
1/2 teaspoon soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick oats
1 cup corn flakes
1/2 cup shredded coconut
Heat oven to 375 degrees and spray cookie sheets with cooking spray. Mix butter, sugar, brown sugar, eggs, and vanilla until well blended. Add flour, soda, baking powder, salt. Stir in oats, corn flakes and coconut by hand. Drop by rounded teaspoonfuls two inches apart onto baking sheet. Bake 9 to 11 minutes or until set, but not hard. Cool about 3 minutes on baking sheet before removing.
Tips:
*If using self-rising flour, omit, soda, baking powder and salt.
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour*
1/2 teaspoon soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup quick oats
1 cup corn flakes
1/2 cup shredded coconut
Heat oven to 375 degrees and spray cookie sheets with cooking spray. Mix butter, sugar, brown sugar, eggs, and vanilla until well blended. Add flour, soda, baking powder, salt. Stir in oats, corn flakes and coconut by hand. Drop by rounded teaspoonfuls two inches apart onto baking sheet. Bake 9 to 11 minutes or until set, but not hard. Cool about 3 minutes on baking sheet before removing.
Tips:
*If using self-rising flour, omit, soda, baking powder and salt.
Peanut Butter Cookies
Difficulty: *
Ingredients:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 margarine or butter, softened
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375 degrees and lightly coat cookie sheets with cooking spray. In large bowl, beat sugar, brown sugar, and margarine until light and fluffy. Add peanut butter, milk, vanilla and egg, blend well. Lightly spoon flour into measuring cup; level off; Stir in flour, baking soda and salt; mix well. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Check at around 8 minutes to be sure they haven't browned and then hardened. Cookies are done when still slightly soft and light golden brown.
Ingredients:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 margarine or butter, softened
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375 degrees and lightly coat cookie sheets with cooking spray. In large bowl, beat sugar, brown sugar, and margarine until light and fluffy. Add peanut butter, milk, vanilla and egg, blend well. Lightly spoon flour into measuring cup; level off; Stir in flour, baking soda and salt; mix well. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Check at around 8 minutes to be sure they haven't browned and then hardened. Cookies are done when still slightly soft and light golden brown.
Easter Foods - Bunny Cake
Difficulty: ***
Thanks to Betty Crocker for this great, fun cake! I've used it for years. Your kids will love it!
1 box cake mix, your choice
Tray or cardboard, covered with foil
1 container Whipped fluffy white frosting
1 package shredded coconut
Construction paper
Jelly beans or small gumdrops
Green food color
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. (Do not make a flat cake, you need layers).
2. Reserve 1 layer for another use or to make a second bunny (I make two bunnies). Cut 1 layer in half as shown in diagram below. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram below. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
Thanks to Betty Crocker for this great, fun cake! I've used it for years. Your kids will love it!
1 box cake mix, your choice
Tray or cardboard, covered with foil
1 container Whipped fluffy white frosting
1 package shredded coconut
Construction paper
Jelly beans or small gumdrops
Green food color
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. (Do not make a flat cake, you need layers).
2. Reserve 1 layer for another use or to make a second bunny (I make two bunnies). Cut 1 layer in half as shown in diagram below. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram below. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
Pineapple Glazed Ham
Difficulty: *
Ingredients:
1 fully cooked smoked ham
1 10 oz. jar of pineapple preserves
1 Tablesppon brown mustard
1 8 oz. can pineapple slices,drained
1. Heat oven to 350 degrees.
2. Calculate baking time for ham. 15-20 minutes per pound. Bake ham for half the designated time.
3. In a large bowl, combine preserves and mustard and brush over ham.
4. Make 2 cuts through each pineapple slice and link them to make a chain; place on top of ham.
5. Bake for the remaining time, brushing the glaze over the ham frequently.
Ingredients:
1 fully cooked smoked ham
1 10 oz. jar of pineapple preserves
1 Tablesppon brown mustard
1 8 oz. can pineapple slices,drained
1. Heat oven to 350 degrees.
2. Calculate baking time for ham. 15-20 minutes per pound. Bake ham for half the designated time.
3. In a large bowl, combine preserves and mustard and brush over ham.
4. Make 2 cuts through each pineapple slice and link them to make a chain; place on top of ham.
5. Bake for the remaining time, brushing the glaze over the ham frequently.
Bruschetta with Tomato and Basil
Difficulty: **
Ingredients
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
Instructions:
1. Prepare the tomatoes first. Boil water and remove from burner. Parboil the tomatoes for one minute (meaning, drop the tomatoes in the water. This helps the skin separate from the meat of the tomato.) Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.
2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
As an alternative, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (
Tips:
Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
This is also delicious served with cottage cheese on the side.)
Ingredients
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
Instructions:
1. Prepare the tomatoes first. Boil water and remove from burner. Parboil the tomatoes for one minute (meaning, drop the tomatoes in the water. This helps the skin separate from the meat of the tomato.) Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.
2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
As an alternative, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (
Tips:
Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
This is also delicious served with cottage cheese on the side.)
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