Baking Powder Biscuits
Yield: 1 dozen biscuits
½ cup shortening
2 cups all purpose flour *
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
¾ cup milk
Directions:
1. Heat oven to 450 degrees F.
2. Cut shortening into flour, sugar, baking powder, & salt with pastry blender until mixture resembles fine
crumbs. Remove pastry blender.
3. Stir in milk with spoon until dough leaves side of bowl. (Dough will be soft & sticky.)
4. Turn dough onto lightly floured surface. Knead lightly 10 times.
5. Roll or pat ½ inch thick. Cut with floured 2½-inch round cutter.
6. Place on un-greased cookie sheet about 1-inch apart for crusty sides; touching for soft sides.
7. Bake until golden brown, about 10-12 minutes. Immediately remove from cookie sheet.
* If using self-rising flour, omit baking powder & salt.
Pizza Sticks
Yield: About 3 dozen sticks.
1 recipe Baking Powder Biscuits
½ cup margarine or butter, melted
¾ teaspoon garlic powder
2 teaspoons Italian seasoning
2/3 cup Parmesan cheese
1. Preheat oven to 450 degrees F.
2. Follow Baking Powder Biscuit recipe through kneading, then pat about ¼-inch thick.
3. With a table knife, cut dough into narrow strips, then into 3-inch sticks.
3. Mix Parmesan cheese, garlic powder & Italian seasoning in small bowl.
4.
Dip dough stick into melted butter, then roll in Parmesan cheese mixture.
5. Place on lightly greased baking sheet. Bake for 8-10 minutes.
Cinnamon Twists
1 recipe Baking Powder Biscuits
½ cup butter or margarine, melted
1 cup sugar
2 teaspoons cinnamon
1. Preheat oven to 450 degrees F.
2. Follow Baking Powder Biscuit recipe through kneading, then pat dough about ¼-inch thick & cut with
floured biscuit cutter.
3. Mix cinnamon & sugar.
4. Dip biscuit in melted butter, then in sugar/cinnamon mixture.
5. Twist once. Place on lightly greased baking sheet about 1-inch apart. Bake 10-12 minutes.
Bean and Spinach Quesadillas
Prep time: 9 minutes
Ingredients:
½ can chili beans, with sauce
¼ onion, chopped
Cooking spray
Salsa (optional)
Cook time: 13 minutes
Servings: 4
1/3 pkg. frozen spinach, drained & patted dry
3 (8 ½ inch) garden spinach & vegetable or whole wheat tortillas
1-2 oz. shredded cheese
2 T. sour cream (optional)
Directions:
1. Place beans in a small bowl & mash with a fork.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Saute chopped onions until soft.
3. Add spinach to onions; sauté 1 minute or until hot. Remove pan from heat; set aside.
4. Spread 1/3 of the mashed beans on half of each tortilla, leaving ¼” margin. Top evenly with spinach mixture and
cheese. Fold each tortilla in half.
5. Wipe pan dry with a paper towel; heat pan over medium heat. Coat pan with cooking spray. Place 2 quesadillas
in pan. Cook 2-3 minutes on each side or until lightly browned and cheese melts. Repeat with remaining
quesadillas.
6. Cut into wedges. Serve with additional salsa and sour cream, if desired.
Bean, Spinach & Corn Quesadillas
Serves: 4
Prep: 10 minutes
Bake: 15 minutes
3 (7-8”) flour tortillas
½ cup rinsed, canned black beans
½ of 10 oz. pkg. frozen chopped spinach, thawed & squeezed dry
½ cup canned, frozen or fresh corn kernels
½ cup (2 oz.) shredded Monterey Jack or other cheese
Salsa
Sour cream
Directions:
1.
2.
3.
4.
5.
6.
Heat oven to 400 degrees F.
Coat a large baking sheet with nonstick spray.
Lay tortillas in a single layer on work surface.
Mash beans with chipotle pepper. Spread on half of each tortilla.
Top beans with spinach, corn & cheese. Fold tortillas in half, pressing top half firmly on filling.
Bake 10 minutes or until golden on bottom. Flip over, bake 5 minutes more until crisp. Cut each in 4 wedges.
Serve topped with salsa & sour cream.
Breakfast Burritos
Ingredients:
2 large flour tortillas
3 eggs
1 potato
1 tablespoon butter
3 tablespoons water
Grated cheese
¼ teaspoon salt
¼ teaspoon pepper
Salsa, if desired
Bake a potato in the microwave until done (approx. 7 minutes). Remove, peel, and dice into 3/8- to 1/2inch cubes.
Melt butter in skillet on medium heat. Add potato cubes. Cook until potatoes are heated through. Remove
potatoes from skillet & set aside.
Beat eggs, water, salt & pepper in small bowl with fork. After removing potatoes from skillet, place egg
mixture in skillet. Turn heat to low.
Don’t disturb mixture until it starts to set on bottom & sides, then lift & fold over with spatula so uncooked
part goes to bottom. Cook until eggs are cooked throughout, but still glossy & moist.
Place the cooked egg mixture on the tortillas in a straight line down the center. Repeat process with
potatoes. Sprinkle with cheese. May add salsa, if desired. Do not over-fill. Wrap the tortillas around the
mixture and serve.
Note: The tortilla must be warm or it will not fold. May be wrapped in foil and placed in oven, or moistened
slightly and placed between 2 paper towels in the microwave for about 12 seconds.
Corny Salmon Cakes
Serves 4
Prep time: 15 minutes
Cooking time: 10 minutes
1 can (6 oz.) boneless, skinless pink salmon, drained & finely flaked
1 cup dry bread crumbs, divided
¾ cup shredded cheddar cheese
¾ cup frozen corn kernels, thawed
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons ketchup
1 tablespoon oil
Directions:
1. Combine salmon, ½ cup bread crumbs, cheese, corn, mayonnaise, egg & ketchup in a
bowl & mix well.
2. Shape the mixture into 8 patties & coat with the remaining ½ cup bread crumbs.
3. Heat half the oil in a large nonstick skillet over medium heat. Cook the patties (in 2
batches, if necessary) until golden brown, 5 minutes. Add the remaining oil to the skillet,
flip the patties, and cook an additional 5 minutes.
Cream Gravy
2 tablespoons meat drippings
1 cup milk
2 tablespoons flour
Salt & pepper to taste
1. After removing meat from skillet, measure 2 tablespoons meat drippings & return this to
skillet. Discard remaining drippings.
2. Stir flour into drippings until smooth.
3. Cook over medium heat until flour is golden brown, stirring constantly.
4. Add milk slowly.
5. Cook until thickened. Add salt & pepper.
EASY BAKED EGGPLANT PARMESAN
Rated
Rate this
by 131 people
Serves 4
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Ingredients:
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cup panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil*
1 (25 ounce) jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese*
1/2 cup shredded parmesan cheese
Method:
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs.
Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10
minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with
cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
Nutritional Info:
PER SERVING:400 calories (180 from fat), 20g total fat, 8g saturated fat, 130mg cholesterol, 970mg sodium, 44g
carbohydrate (5g dietary fiber, 9g sugar), 21g protein
Eggplant Parmesan II
Rated:
Prep Time: 25 Minutes
Ready In: 1 Hour
Cook Time: 35 Minutes
Servings: 10
"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The
slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
INGREDIENTS:
3 eggplant, peeled and
thinly sliced
2 eggs, beaten
4 cups Italian seasoned
bread crumbs
6 cups spaghetti sauce,
divided
1 (16 ounce) package
mozzarella cheese,
shredded and divided
1/2 cup grated Parmesan
cheese, divided
1/2 teaspoon dried basil
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet.
Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of
eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with
remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Noodles Alfredo
8 oz. cooked noodles
¼ cup butter or margarine
1 Tablespoon flour
½ cup milk
1 cup grated Velveeta cheese
¼ teaspoon salt
Dash of pepper
1. Heat margarine & flour in 1 quart saucepan over low heat until margarine is melted. Stir while cooking.
2. When margarine is melted, cook one minute more.
3. Stir in milk and cook until thickened, stirring constantly.
4. When mixture is thickened, add cheese, salt & pepper.
5. Stir until cheese is melted.
6. Pour over cooked noodles.
Oven-Baked Carrot Fries
Ingredients:
6 oz. carrots
1 ½ teaspoon olive oil
½ teaspoon dried rosemary
¼ teaspoon sugar
pinch of salt
pinch of pepper
Equipment:
measuring spoons
vegetable peeler
jelly-roll pan
rubber spatula
cutting board
large knife
medium mixing bowl
Directions:
1. Preheat oven to 425 degrees F. Spray jelly roll-pan with pan spray.
2. Peel carrots.
3. On cutting board, cut 1 carrot in half crosswise. Next, cut each half in half
lengthwise. Finally, cut each half in half lengthwise again. You will end up
with 8 sticks from the carrot. Repeat with the other carrots.
4. In the mixing bowl, combine the carrot sticks, olive, oil, rosemary, sugar, salt,
& pepper. Stir with the rubber spatula until the carrot sticks are evenly coated
with all the other ingredients.
5. Dump the carrots onto the jelly-roll pan, scraping out any herbs clinging to the
sides of the bowl. Spread the sticks out as much as possible.
6. Bake until carrots are tender & well browned, about 20 minutes. Using oven
mitts, remove the pan from the oven. Serve hot or at room temperature.
Pancakes
Yield: About eight 4-inch pancakes
1¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 beaten egg
1 cup milk
1 tablespoon cooking oil
Directions:
1. In large mixing bowl, stir together flour, sugar, baking powder, & salt.
2. Combine & stir egg, milk & oil in another bowl. Add all at once to flour mixture, stirring
until blended, but still slightly lumpy.
3. Pour about ¼ cup batter onto a hot, lightly greased (sprayed with pan spray) griddle or
heavy skillet.
4. Cook until golden brown, turning once when pancakes have a bubbly surface & slightly
dry edges. (Do NOT mash down on pancake!)
Waffles
Yield: About four 7-inch waffles
1 egg
1 cup buttermilk
3 tablespoons cooking oil
1 cup all-purpose flour*
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
Directions:
1. Beat egg; beat in remaining ingredients with rotary beater until smooth
2. Pour batter from cup or pitcher onto center of hot waffle iron that has been sprayed with
pan spray.
3. Bake about 3-5 minutes or until steaming stops. Remove carefully.
* If using self-rising flour, omit baking powder & salt
Oven-Baked Zucchini Chips
¼ cup dry bread crumbs
¼ cup fresh Parmesan cheese, grated
¼ teaspoon seasoned salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ cup milk
2 ½ cups sliced (about ¼” thick) zucchini
1.
2.
3.
4.
5.
Heat oven to 425 degrees F.
Combine first 5 ingredients in medium bowl.
Place milk in a shallow bowl. Dip zucchini slices in milk, then dredge in bread crumb mixture.
Place coated zucchini slices on oven-proof rack coated with pan spray. Place rack on baking sheet.
Bake 30 minutes or until brown and crispy.
Watermelon, Spinach, & Bacon Salad
2 T. sweet Asian chili sauce
2 T. fresh lime juice
1 T. olive oil
1 pkg. (5 oz.) baby spinach
2 c. cubed watermelon
3 slices bacon, cooked & crumbled
1/8 cup sliced red onion
1. Whisk chili sauce, fresh lime juice & olive oil in large bowl.
2. Add remaining ingredients. Toss to combine.
Delicious Surprise Potatoes
¾ pound red potatoes
½ cup sour cream
¼ cup butter
½ of 10 oz pkg. frozen spinach, thawed
¼ cup chopped onion
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon pepper
¾ c. shredded cheese
Directions:
1. Wash potatoes.
2. Place potatoes in pan and cover with water. Place on high heat and boil until tender.
3. Drain potatoes.
4. Mash potatoes with sour cream & butter in a bowl.
5. Add spinach, onion, sugar, salt and pepper; mix well.
6. Spoon into 1 quart baking dish.
7. Sprinkle with cheese.
8. Bake for 20 minutes or until lightly browned and cheese is melted.
Smashed Red Potatoes
Equipment:
measuring spoons & cups
vegetable brush
large saucepan
small, sharp knife
colander
pot holders
potato masher
large spoon
Ingredients:
1 pound red-skinned potatoes
2 ½ tablespoons butter, cut into chunks
1/3 cup milk
Salt
Pinch of pepper
Directions
1. With the vegetable brush, scrub the potatoes clean under cold running water, but do not
peel them. Cut into big, same-sized chunks.
2. Put the potatoes in the large saucepan & add water to cover them by at least 1 inch. Add
2 teaspoons salt.
3. Set pan over HIGH heat & bring the water to a boil. Reduce the heat to medium &
simmer the potatoes until they are tender, 20-25 minutes. Poke a potato with the point of
the small, sharp knife. The knife should glide easily through the potato.
4. Set the colander in the sink. Have the pot holders ready. When the potatoes are cooked,
pour the contents of the saucepan into the colander, reserving about ¼ cup of the water.
Put the drained potatoes back into the saucepan with the water.
5. With the potato, milk, ¼ teaspoon salt, & pepper. Continue to mash & stir the potatoes
until they are almost smooth. Only small chunks should remain. Taste the potatoes &
add more salt & pepper, if desired. Use the large spoon to scoop the potatoes into a
serving bowl & serve immediately.
Snack-a-Pizza
Equipment
Cutting board
Serrated knife
Spoon
Cookie sheet
Ingredients
½ English muffin
1 tablespoon pizza sauce
3 pepperoni slices
2 tablespoons mozzarella cheese
1 teaspoon Parmesan cheese
Dash of dried Italian herbs
Directions
_____1. Heat oven to 400 degrees F.
_____2. Spray cookie sheet with pan spray.
_____3. Hold English muffin up on its side on the cutting board. Starting at top of muffin, cut toward
cutting board to cut in two. Your hand should be at top.
_____4. Place muffin half on cookie sheet.
_____5. Using spoon, spread with sauce; then arrange 3 pepperoni slices on top.
_____6. Cover with mozzarella cheese.
_____7. Sprinkle with Parmesan cheese & Italian herbs.
_____8. Bake until hot & cheese is melted, about 7 minutes.
Yield: 1 pizza
Speedy Orange Drink
Equipment
Blender
Measuring spoons
Liquid measuring cup
Ingredients
6 oz. can frozen orange juice concentrate
10 ice cubes
2 tablespoons sugar
½ teaspoon vanilla
Directions
_____1. Place all ingredients in blender.
_____2. Cover & blend until smooth.
_____3. Serve immediately.
Yield: 6 servings
1 cup milk
1 cup water
Roasted Broccoli
INGREDIENTS
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1/3 pkg. frozen broccoli
1 clove garlic, finely chopped
1 tablespoons (eyeball it) extra-virgin olive oil (EVOO)
Salt and freshly ground pepper
Serves 2
PREPARATION
Preheat oven to 400°F.
In small baking pan, place broccoli, then drizzle EVOO over broccoli, add garlic, salt and pepper, and toss to
coat.
Place in oven and roast for 15-20 minutes, until broccoli is nice and crispy on the ends and a little brown.
Broccoli with Garlic Butter & Cashews
Yield: 3 servings
3/4 pound fresh broccoli
2 T. + 2 t. butter or margarine
1½ t. brown sugar
1 T. + 2 t. soy sauce
1 teaspoon vinegar
1/8 teaspoon pepper
1/8 teaspoon minced garlic
2 T. salted roasted cashews,
chopped slightly
Directions:
1. Remove & discard broccoli leaves & tough ends of stalks; cut into spears.
2. Cook broccoli in small amount of boiling water with lid for 8 minutes or until crisp-tender.
3. Drain well. If sauce isn’t ready yet, set broccoli aside, & keep warm.
4. Meanwhile, melt butter in a small skillet over medium heat; add brown sugar & next 4 ingredients (soy
sauce, vinegar, pepper, garlic).
5. Bring to a boil; remove from heat. Stir in cashews. Pour sauce over broccoli, & serve immediately.
Spaghetti with Sauce
Ingredients
Sauce:
1 Tbsp olive oil
¼ cup chopped onions
½ cup chopped red peppers
1 lg. grated carrot
1 tbsp. minced garlic
½ Polish sausage link, chopped
1/3 jar or can spaghetti sauce
1/3 can crushed tomatoes
1 tsp. Italian seasoning
2 tsp. balsamic vinegar
To prepare sauce:
1) Place saucepan on burner set to medium heat.
2) Add 1 Tbsp olive oil to pan, allow it to warm until it gets thin and runny.
3) Once olive oil is heated, add chopped onions, red peppers, grated carrots and minced garlic and sauté until
they are soft.
(When you sauté you add the vegetables to the oil and keep moving them around the pan until they are
cooked)
4) Add sausage and cook until heated.
5) Add spaghetti sauce, crushed tomatoes, Italian seasoning, and balsamic vinegar.
6) Stir sauce occasionally until it begins to bubble. Then turn heat to low and let it simmer for 30-40 minutes.