Monthly Archives: June 2005

Strawberry or Raspberry Freezer Jam Recipe

Posted on June 18, 2005 by Jenni| Leave a comment

Strawberry or Raspberry Freezer Jam

Disclaimer-don’t know how it will turn out with other pectins (MCP Pectin)

Ingredients: 

3 1/2 cup crushed berries
4 1/2 cups sugar
1 cup light corn syrup
1 box pectin

Preparation:
Wash and rinse jars or plastic containers. Rinse berries, drain well. Put berries in food processor to consistency you like. measure 3 1/2 cups berries, put in large bowl. Gradually stir pectin into the fruit. Mix thoroughly, set aside 30 minutes stirring every 5 minutes to dissolve pectin thoroughly. Pre-measure sugar, set aside. Pour in cup of syrup into fruit mixture, mix well. Gradually add sugar to fruit mixture. Stir until sugar is completely dissolved. Pour jam into containers leaving half inch space at the top. Let stand at room temp for 24 hours to set. Refrigerate up to three weeks. Freeze up to a year.

Raspberries, sieve half the seeds out.

Yields about 7 cups

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Posted in Canning

Master Mix-Bisquick substitute

Posted on June 16, 2005 by Jenni| Leave a comment
Master Mix
9 c sifted white flour
1/3 cup baking powder
1 tsp salt
1 tsp cream of tarter
4 Tbsp sugar
1 c nonfat dry milk
2 cups butter (If you are going to store it for awhile you will want to use shortening, Spectrum shortening is a good choice and can be found in the health food dept of your grocery store)
Sift dry ingredients together 3 times. Cut in butter until mixture looks like coarse corn meal. Store in tightly covered container at room temp (I keep mine in the refrigerator in a rubbermaid canaster, because of the butter.)
Use to make:
Biscuits
(400 degree oven for 10 min) (Yield: 15-20)
3 c mix add 2/3 to 1 c water
mix until blended. kneed about 1 time. add more water to make drop biscuits.
Pancakes (Yield; 18)
3 c mix add 1 1/2 c water
mix until blended will be slightly lumpy
Muffins (Yields: 12) (400 oven for 20 min)
3 c mix
2 Tblsp sugar
1 cup water and 1 egg
mix until ingredients are just moistend will be lumpy
Gingerbread
(350 oven for 40 min in an 8″ X 8″ pan)
2 c mix
4 Tbls sugar
1/2 c water
1 egg
1/2 c molasses
1/2 tsp ginger
1/2 tsp ginger
1/2 tsp cloves
add half of liquid beat 2 min add rest of liquid beat 1 min longer
Oatmeal cookies
(Yield: 1 doz) (350 oven for 10-12 min)
3 c mix
1 c sugar
1/3 c water
1 egg
1 tsp cinnamon
1 cup quick oats
mix until blended
Drop cookies(yield: 4 doz) (350 oven for 10-12 min)
3 c mix
1 c sugar
1/3 c water
1 egg
1 tsp vanilla
1/2 c nuts or choco chips
mix until blended
Coffee cake (400 oven for 25 min)
3 c mix
1/2 c sugar
2/3 c water
1 egg
Topping:
1/2 c brown sugar
3 T butter
1/2 tsp cinnamon
Mix until blended sprinkle with topping before baking
Yeast bread (375 oven 15-20 min)
2 1/2 c mix
2 T sugar
3/4 c warm water
pinch of ginger
1 pkg yeast
Mix. Let rise. Roll out. LEt rise. Beake
Corn bread (400 oven 25-30 min)
1 1/2 c mix
4 tsp sugar
1 c water
1 egg
3/4 c yellow cornmeal
Mix and bake in 8″ pan.

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Posted in Breakfast, Bulk Food Preparation

Chicken Tetrazzini – Kim

Posted on June 13, 2005 by Jenni| Leave a comment

Chicken Tetrazzini

This is a good freezer recipe. Eat one and freeze the other for another night.

Serving Size: 12 (makes 2 full meals)

12 oz spaghetti
1 1/2 cups Cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups onion, diced
1 can cream of chicken soup
1 can cream of mushroom soup
10 oz milk
3 cups chicken, cooked, diced
Bread crumbs, if desired

Cook spaghetti until al dente, drain. Saut

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Posted in Dinner, Pasta

Cheese Tortellini with Walnut Pesto

Posted on June 13, 2005 by Jenni| Leave a comment

Cheese Tortellini with Walnut Pesto

One of the quickest pesto sauces you’ll come across and a perfect match for cheese tortellini.

Prep. time: 5 minutes Cooking time: 12 minutes
Serves: 4

Ingredients

1 cup walnuts
1/3 cup lightly packed flat leaf parsley, with thick stems removed
2 garlic cloves, smashed
3 tablespoons grated parmesan cheese, plus more for serving
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound fresh or frozen cheese-filled tortellini
1 tablespoon butter

Directions

In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.

In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.

Tips Wine Recommendation: Look for a crisp, acidic white wine to cut through the richness of the walnuts. A sauvignon blanc from either California or New Zealand would be suitable.

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Posted in Dinner, Pasta

Nacho Chicken Bake – Kim

Posted on June 13, 2005 by Jenni| Leave a comment

Nacho Chicken Bake

A kid pleaser…

Ingredients:
2 cups cooked, shredded chicken
1 8-oz. bag yellow corn tortilla chips, crushed
1 lb. cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can cream of chicken soup
1 can Campbell’s chicken broth
1 4-oz. can Ortega diced green chilies

Instructions:
1. Combine all ingredients in a mixing bowl
2. Pour all into a 2 qt. casserole dish
3. Bake uncovered at 375 deg. for 30 min. or until bubbly. Serve with more tortilla chips.

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Posted in Casseroles, Dinner

Itallian Vegetable Kabobs

Posted on June 13, 2005 by Jenni| Leave a comment

Itallian Vegetable Kabobs

1-3/4 cups Wish-Bone � Italian Dressing or Wish-Bone � Olive Oil Vinaigrette
Dressing
1/4 cup chopped fresh basil leaves
2 Tbsp. chopped parsley
2 Tbsp. lemon juice
2 tsp. grated lemon peel
1 lb. boneless, skinless chicken breasts, cut into
1-inch cubes
4 cups your favorite vegetables, cut into 1-inch
pieces (red bell pepper, onion, zucchini, eggplant,
yellow squash and mushrooms)
6 cups assorted greens

1. For marinade, in medium bowl, combine Wish-Bone ® Italian Dressing, basil, parsley, lemon juice and lemon peel; set aside.

2. On 4 skewers, alternately thread chicken and vegetables; place in large, shallow  on-aluminum baking dish or plastic bag. Pour 1-1/4 cups prepared marinade over kabobs; refrigerate remaining marinade. Cover, or close bag, and marinate in refrigerator, turning skewers occasionally, about 1 hour.

3. Remove kabobs from marinade, discarding marinade. Grill or broil kabobs, turning and basting with 1/4 cup refrigerated marinade, 15 minutes or until vegetables are tender and chicken is thoroughly cooked.

4. To serve, toss remaining refrigerated marinade with greens, then top with kabobs.

Also terrific with Wish-Bone ® Olive Oil Vinaigrette Dressing.

Serves – 4, Prep time – 15 minutes, Marinate time – 1 hour, Cook time – 15 minutes

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Posted in Dinner, Meats

Summer Fruit Salad

Posted on June 13, 2005 by Jenni| 1 Comment

Summer Fruit Salad

2 cups melon chucks or balls (about 1/2 melon)
1 cup blueberries or other fresh berries
2 large bananas, sliced
2 ripe peaches or nectarines
1 cup halved cherries or grapes

Cut up the fruit and place in a large bowl. Dress with one of the
following dressings, and chill in the frig before serving.

Dressing 1

Mix together and stir gently into fruit

1/4 cup unsweetened frozen orange juice concentrate or orange blend,
thawed
1 tablespoon lemon juice
1/3-1/2 teaspoon powered stevia extract (this is the sweetener, you can use other sweeteners if you like)

Dressing 2

1 cup low-fat yogurt
1 teaspoon vanilla extract
1/3-1/2 teaspoon powered stevia extract

What I used was grapes, peaches, and cantalope/watermelon mixture;
with the yogurt mixture; it was cool and refreshing :)

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Posted in Salads, Side Dishes

Chicken Caesar Salad Wrap – Nickie

Posted on June 10, 2005 by Jenni| Leave a comment

I made these last night they were really good. I actually usued Ranch dressing in stead of Ceasar and it was good too. Not because I don’t like Ceasar just simply because my Ceasar was fat free and I didn’t realize that! Well, even my two year old liked them so thanks Nickie :) I added croutons to our salad and it was tasty!

Chicken Ceasar Salad Wraps

If you need a quick meal tonight: Chicken Caesar Salad or the same thing in a large tortilla & call it a wrap. Grill ch. breast or fry in a pan, cut up romaine cooked chicken. Toss together with Johnny’s caesar dressing, parmesan cheese (optional) and a dash of black pepper. Easy, quick, little clean up. Put it in a wrap for company, they’ll think you’re sooo cool!

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Posted in Dinner, Salads

Fried Potatoes – Amelia

Posted on June 9, 2005 by Jenni| Leave a comment

Fried Potatoes

A very easy side dish is roasted potatoes. I usually wash whole un-peeled potatoes and poke with a knife several times. Then I put them in the microwave for about 3 minutes, turn over and cook them about 3 minutes longer. Then dice and throw them into a hot oiled skillet. You can add whatever spices you like; salt, pepper, oregano, garlic, I like to  sprinkle on some Johnny’s seasoning. Cook on medium until potatoes are done and outsides are crunchy. Cook time – about 20 min. Stir every once in a while.

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Posted in Side Dishes

Baked Asparagus – Amelia

Posted on June 9, 2005 by Jenni| 1 Comment

Jenni, Darren really likes asparagus. Only the skinny ones. Heat oven to about 400 really high. Lay asparagus flat on cookie sheet. Drizzle some olive oil on top, not too much or it will get soggy. then just put salt and pepper on top. Bake for about 7 min until the tops are kinda crunchy. It is soo good.

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Posted in Side Dishes