Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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For Muriel in Lakeland Florida who had a question on quinoa in the October 16th newsletter. Quinoa is a highly nutritious grain that originated in the Andes. It is a high protein grain with a very balanced set of essential amino acids and is gluten free. It is a good source of dietary fiber, phosporus, magnesium and iron. It is also easy to digest. I’ve been using it recently to make tabouleh instead of the bulgar normally called for. It’s not quite as crunchy as bulgar, but it has a lower glycemic index. Some quinoa needs to be rinsed to remove a slightly bitter taste. I like Bob’s Red Mill brand which has been pre-rinsed. Some recipes call for toasting the quinoa in a dry skillet until a few start to pop. I haven’t tried that yet, but will on my next batch of tabouleh. It might give it a crunchier texture and a slightly nutty taste.

Quinoa Tabouleh
1 c quinoa
2 c water
2 medium tomatoes, cut into cubes
1 medium onion or 6 green onions, finely chopped
1 medium cucumber, peeled and cut into cubes
1 small green pepper, seeded and cut into 1/2 inch cubes (optional)
1 bunch parsley or cilantro, finely chopped
1/3 c lemon juice
1/3 c olive oil
4 garlic cloves, minced
1 tsp sea salt

Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor. In a medium saucepan, bring the water and quinoa to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 10 to 12 minutes. Let cool completely. Stir the tomatoes, onion, cucumber and parsley or cilantro into the quinoa. In a small bowl, whisk together the lemon juice, oil, garlic and salt. Pour over the quinoa and toss well. Cover and refrigerate for at least 30 minutes before serving.

The mushroom concentrate can be used to make a mushroom broth. If you do a google search on mushroom broth you'll find a lot of recipes. It's good with barley and pasta. I use it in gravies. My son-in-law doesn't like mushrooms, so I just sneak mushroom broth or a powder I make from dried mushrooms in the recipe when he's coming over. He's never noticed.

Crock Pot Italian Beef
4 - 5 Lb inexpensive beef like rump roast
1 small packet Italian Dressing mix
1 can beef broth or consommé
6 pepproncini peppers

All goes into the crock pot on high for 6 - 8 hours. Shred with 2 forks and serve on crusty rolls. Makes great football snack or potluck item.

Tona in Bama

Oreo Delight
1-15 oz. pkg. Oreo cookies
1/4 cup butter or margarine, melted
1-8 oz pkg. cream cheese, softened
1 cup powdered sugar
milk
1-12 oz carton whipped topping
1-6 serving size instant chocolate pudding

In food processor (or by hand), crush cookies, reserving 1/2 cup for topping. Add melted butter and press against the bottom of a 9"x13" baking pan. Blend cream cheese and sugar, add just enough milk to make the mixture easy to spread. Spread cream cheese mixture over the cookie crumb crust. Then spread 1/2 of the whipped topping over the cream cheese mixture. Mix pudding according to package directions and pour it over the top of the whipped topping. Spread remaining whipped topping over pudding and sprinkle reserved crushed cookies over the whipped topping. Chill. Serves 14
Star

Spinach Crescent Appetizers
1 (10 oz.) pkg. chopped spinach, thawed and drained
1 1/2 c. shredded sharp cheddar cheese
2 tbsp. bread crumbs
3 crispy cooked bacon slices, crumbled
2 (8 oz.) refrigerated crescent dinner rolls

Preheat oven to 375 degrees. Mix together spinach, cheese, crumbs, and bacon in saucepan; stir over low heat until cheese is melted. Unroll dough, separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with rounded teaspoonful spinach mixture. Roll up starting at wide end.
Place on greased cookie sheet. Bake 11-13 minutes or until golden brown.

Tona in Bama

Lemon Salad
1 large pkg. lemon jello
1 1/2 cups water
1 large pkg. cream cheese, softened
1 (20 oz.) can crushed pineapple
1 1/2-2 cups Cool Whip

Dissolve gelatin in hot water. Add cream cheese to hot mixture and blend. Add pineapple and stir until smooth. Pour into l9 x 13-inch cake pan. Cool in refrigerator until it gels slightly. Fold in Cool Whip and chill until firm.

Tona in Bama

Buster Bars
1 lb. crushed Oreo cookies
1/2 cup melted butter
1/2 gal. vanilla ice cream, softened
1 1/2 cups salted Spanish peanuts
2 cups powdered sugar
1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
1 tsp. vanilla

Mix together Oreo cookies and melted butter. Put in bottom of 9 x 13-inch pan. Spread this with ice cream and top with salted Spanish peanuts. Put in freezer. Boil for 8 minutes, stirring constantly, the powdered sugar, milk, chocolate chips and butter. Then add vanilla. Cool. Pour over nuts and freeze.

Tona in Bama

Round Maple Cookies
1 cup shortening
4 beaten eggs
2 cups brown sugar
2 tablespoons milk
5 cups flour
2 teaspoons salt
2 tablespoons baking powder
1 tablespoon maple flavoring

Mix shortening and sugar and cream together. Add milk and maple flavoring. Mix dry ingredients separately and then combine with shortening. Chill dough until cold. Roll dough out onto floured, clean countertop. Use a plastic cup to cut dough into rounds. Bake cookie rounds on greased cookie sheet for 10 to 12 minutes at 350 degrees. You may add a thin layer of brown sugar to top of cookies before baking to make them extra sweet.

Tona in Bama

Potato Candy Balls
3/4 cup cooked mashed potatoes
4 cups powdered sugar
4 cups shredded coconut

Mix all ingredients and chill. Roll into 1 inch diameter balls. After they cool, dip the potato candy balls in melted chocolate.

Tona in Bama

BING CHERRY MOLD SALAD
1 lg. can bing cherries
2 pkg. cream cheese
1 pkg. lime gelatin
1 pkg. cherry gelatin

Measure juice from cherries and add water to make 2 cups. Heat and dissolve cherry gelatin in juice and water. When partly set add cherries. Make lime gelatin with water. When partly set beat in cream cheese. Put cheese and lime gelatin in bottom of mold. Let set, then put cherry mixture on top. Serve with mayonnaise or a fruit salad dressing.

Linda in NM

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Apple Cheesecake Bars
1-1/2 cups rolled oats
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
3/4 cup plus 2 Tablespoons granulated sugar, divided
3/4 cup butter
2 (8-ounce) Packages cream cheese, softened
2 large eggs
1 Teaspoon vanilla
1 cup chopped Granny Smith apples
1/2 cup raisins
1 teaspoon almond extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Heat oven to 350 degrees. Combine oats, flour, brown sugar and 1/4 cup granulated sugar in large bowl; mix well. Cut in butter with fork until crumbs form. Reserve 1 cup mixture.

Spray 13X9-inch baking pan with Watkins cooking spray. Press remaining mixture onto bottom of prepared pan. Bake at 350 degrees for 12 to 15 minutes or until mixture is set. Do not brown. Place on cooling rack.

Combine cream cheese, eggs, 1/2 cup granulated sugar and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. spread evenly over crust.

Combine apples and raisins in medium bowl. Add almond extract; stir. Add 2 tablespoons sugar, cinnamon, nutmeg and allspice; mix well. Top cream cheese mixture evenly with apple mixture; sprinkle reserved oat mixture evenly over top. Bake at 350 degrees for 20 to 25 minutes or until top is golden. Place on cooling rack; cool completely. Cut into bars.

Tona in Bama

Eggs Fiesta Brunch
8 slices bread, cubed (Thick slices)
2 cups Cheddar cheese, grated
4 oz. green chilies, chopped
8 slices Canadian bacon or ham, diced
6 eggs
2 1/2 cups milk
1/2 cup half and half
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. salt

Butter bread and cut into cubes. Place in a 9 x 13-inch pan. Cover bread with cheese, ham and chilies. Beat eggs, milk, half and half and spices together and pout over the bread. Cover the pan with foil and refrigerate overnight. Bake in a 350 degree oven for 45 minutes to 1 hour, uncovered. Let rest for 10-15 minutes. Serves 6-8.

Tona in Bama

French Fried Bell Peppers
6 green bell peppers
1 egg
3/4 cup dryed bread crumbs
Oil for frying

Slice peppers into thin rings, remove seeds from center of rings. Dip pepper rings in egg and then in dried bread crumbs. Fry in hot oil until browned. Salt to taste.

Tona in Bama

Heath Bar Cake
Servings: 8

1 c Packed light brown sugar
1/2 c Sugar
1/2 c Unsalted butter
1 Egg, beaten
1 c Buttermilk
1 ts Pure vanilla extract
2 c Sifted all-purpose flour
1 ts Baking soda
8 Heath Bars, frozen and chopped (1-/8 ounce bars)
1/2 c Chopped pecans

Grease and flour a 10-inch cake pan. In a mixing bowl, cream the sugars and butter. When well mixed, beat in the egg and slowly add the buttermilk. Beat in the vanilla, flour, and baking soda. Pour into the
prepared pan. Sprinkle the candy and nuts over the top.

Bake in a preheated 350-degree oven for 45 minutes, or until a cake tester inserted in the center comes out clean. Cool on a wire rack.
Makes 8 servings.

Nutrient Values per Serving: 542 Calories, 18 g Fat, 8 g Saturated Fat, 5 g Protein, 63 g Carbohydrate, 68 mg Cholesterol, 154 mg Sodium.

Heath Bar Brunch Cake
Yield: 16 servings

1/2 c Butter
1 Egg; slightly beaten
1-1/2 c Light brown sugar; packed
1 ts Vanilla
1/2 c Sugar
2 Heath bars(1-1/8 oz each); finely crushed
2 c Flour; sifted
1/4 ts Salt
3/4 c Pecans; finely chopped
1 c Buttermilk
6 Heath bars/1 1/8 oz each ; finely crushed
1 ts Baking soda
ts Salt

Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped chilled Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream.

Heath bar cake
Yield: 15 servings

1 pack Chocolate fudge cake mix
1 can Sweetened condensed milk
1 Jar caramel ice cream toppin
12 oz Cool Whip
4 Heath bars, crushed *

* eaisier to crush if frozen * prepare cake according to directions. Bake in 9x13" pan. While still hot, poke the top full of holes with a wooden spoon handle. Pour condensed milk over the top, then ice cream topping. Refrigerate overnight. Spread the cool whip over the top, then sprinkle with heath bars
Emma

For Lori R. in Topeka, KS in 8/14/06 newsletter re: goulash.

My mother made a dish using those ingredients. She called it goulash also. Don't really have a written recipe. We just put things together without measuring, but I will try to guesstimate for you.

Gladys' Goulash
Approx. 1 lb. ground chuck or ground round
1 small pkg. egg noodles (8-12 oz.?), uncooked
1 1/2 cups tomato juice
1 15 oz. can cream style corn
1 sm. onion, chopped
1/2 cup chopped bell pepper
salt and pepper to taste ( I recommend Tony Chachere seasoning to taste)
1 lb. Velveeta Cheese

Press ground meat into bottom of a casserole dish (with approx. 4 inch sides) that has been sprayed with Pam. Sprinkle some of dry seasoning over meat. Sprinkle chopped onions and bell pepper over meat. Spread uncooked noodles over that. Spread canned corn over top of noodles. Pour tomato juice over corn. Sprinkle more dry seasoning over whole thing. Cover loosely with foil. Bake approx. 30 minutes at 350-400 degrees or until noodles are done. Remove foil. Slice Velveeta and place slices over top of casserole. Put back into oven to melt cheese. If you want it to brown, turn oven to broil for 2-5 min.

This is a very forgiving casserole. I have used small can tomato sauce with some extra water instead of tomato juice. I have also put minced garlic or garlic powder in it. I have used whole kernal corn with its juice and tomato sauce and no extra water. Have used regular cheese instead of Velveeta, but it is better with Velveeta. I have also used hamburger meat instead of ground chuck or ground round. When I do that I brown the meat slightly first and drain of the fat. Any kind of pasta can be used, but my mother made hers always with egg noodles. I have made it before hand all the way except topping with cheese and refrigerated to have the next night or to carry to work the next day. Then just warm and top with cheese.

Also, I have seen recipes similar to this that were made as skillet dinners instead of casseroles. Most of those call for the noodles to be cooked first and, of course, the meat would have to be browned first. Maybe some variation of this is what Lori is looking for.
Etta in LA.

Broccoli Souffle
3 eggs
1/2 cup butter
1/2 cup flour
1/2 cup milk
1 cup cooked broccoli
1/4 cup shredded cheddar cheese
1/4 cup shredded swiss cheese

Combine 1/2 cup butter and flour into a saucepan and cook over low heat for two to three minutes so that the sauce will thicken. Once mixture thickens begin adding milk and continue to cook again until sauce thickens. Add beaten eggs to sauce and then add broccoli and swiss cheese. Pour into buttered baking dish and bake at 350 degrees for about 50 minutes. Top with shredded cheddar cheese.

Tona in Bama

Candied Sweet Potatoes
4 sweet potatoes, peeled
1/2 cup brown sugar
1/4 cup butter
Dash Salt
Dash paprika
Dash Cinnamon
1/2 cup water

Boil potatoes until tender and then quarter. Place quartered potatoes in a greased casserole dish. Season with salt, paprika, cinnamon, and dollop with butter. Add water to dish. Cover with foil and bake at 350 degrees for 30 minutes. Remove dish from oven and flip potatoes over. Return dish to oven and bake an additional 15 minutes.

Tona in Bama

Overnight Casserole
1-3/4 cup elbow macaroni, uncooked
2 cans cream of mushroom soup
2 cups milk
4 oz. jar chopped pimentos
2 cups diced ham
8 ounces cubed cheese
3 hard boiled eggs, chopped

Simply mix all ingredients together and pour into a 3 quart casserole or 13 x 9 inch baking dish. Cover and refrigerate overnight. The next day, remove from refrigerator and bake. Bake, covered, in a 350 degree oven for 1 hour and 15 minutes.

Tona in Bama

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