Sunday, February 22, 2009

Hot Honeyed Spareribs

Nonstick vegetable cooking spray
4 lbs baby back ribs, cut into individual rib portions
garlic salt
black pepper
1/2 cup honey
1/4 cup soy sauce
1/4 chili garlic sauce
1 cup catalina dressing
1 tsp ground ginger

1. Preheat broiler. Line bottom portion of broiler pan with foil for easy cleanup. Spray top portion of broiler pan lightly with nonstick cooking spray.

2. eason cut ribs with garlic salt and pepper. Broil for 5 minutes. Turn and broil for an additional 5 minutes. Place browned ribs in a 4-5 qt slow cooker.

3. In a medium bowl, stir together honey, soy sauce, chili garlic sauce, catalina dressing and ginger. Pour sauce mixtue over ribs. Move ribs around to make sure they are all coated. Cover and ocok on low-heat setting for 8 hours or high heat setting for 3-4 hours.

4. With tongs, remove ribs from slow cooker. Skim fat from sauce. Serve ribs with sauce on the side.

Sunday, February 15, 2009

Shrimp and Avocado Salad

8 oz fresh bay shrimp
1 cup shredded carots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tbs champagne vinaigrette
salt and pepepr
1 firm, ripe avocado, halved and pitted

1. Toss shrimp, carrots, peas, corn, and 3 tbs of the vinaigrette in a medium bowl to coat.

2. Season shrimp salad to taste with salt and pepper.

3. Place one avocade half onto each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle remaining 1 tbs vinaigrette over avocado halves and serve.

Monday, February 9, 2009

Pasta Salad

1 package (12 oz) uncooked tricolor spiral pasta
6 oz thinly sliced hard salami, juliendded
6 oz provolone cheese, cubed
1 can (2 1/4 oz)sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated parmesan cheese
1/2 cup olive oil
1/4 cup cider vinegar
1 gralic clove, minced
1 1/2 tsp ground mustard
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
dash pepper
2 medium tomatoes, cut into wedges

Cook the pasta according to package directions;rinse in cold water and drain. Place in a large bowl; add the next nine ingredients.
In a jar with tightfitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat.
Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Makes 10-12 servings

Sunday, February 8, 2009

Bean Salad Medley

1 16-oz can kidney beans, rinsed and drained
1 (15 1/4) oz can whole kernel corn, drained
1 can (15 1/4 oz) lima beans, rinsed and drained
1 can (14 1/2 oz) cut green beans, drained
1 can (14 1/2 oz) wax beans, drained
1 jars (4 1/2 oz each) whole mushrooms, drained
1 medium green bell pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 tsp pepper
3/4 tsp salt

In a large bowl, combine the first 8 ingredients. In a small bowl, combine remaining ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Makes 24 servings

Saturday, February 7, 2009

Seafood Delight

1 8-oz package cream cheese, softened
1 6-oz can crabmeat, drained, flaked and cartilage removed
1/2 cup seafood sauce
1/4 cup prepared horseradish
1 tsp lemon juice
assorted crackers

In a mixing bowl, beat cream cheese until smooth. Spread onto a 10 inch serving plate. Cobmine the crab, seafood sauce, horseradish and lemon juice;mix well. Sprea dover cream cheese. Serve with crackers

Makes 2 cups

Thursday, February 5, 2009

Iced Brownie Cappuccino

2 shots espresso or 1/2 cup very strong coffee
1 cup ice cubes
1/2 cup sweetened condensed milk
1/2 cup frozen whipped topping, thawed
2 tbs chocolate syrup
3 tbs semisweet chocolate morsels
frozen whipped topping, thawed
chocolate syrup

1. Combine espreso, ice cubes, condensed milk, the 1/2 cup whipped topping the 2 tbs chocolate syrup and the chocolate morsels. Blend until smooth. Divide between 2 glasses. If desired, put some whipped topping on top and top with the chocolate syrup.

Tuesday, February 3, 2009

Chicken Stew with Apples

1 tbs olive oil
1 large red bell pepper, seeded and coarsely chopped
1 large red onion, cut in thin wedges
2 medium size Granny Smith apples
4 skinless, bonelesss chicken breast halves (about 1 lb) cut into bite size pieces
2 small zucchini, sliced in 1/2 inch thick rounds
1 tbs minced fresh garlic
2 1/2 cups chicken broth
2 tbs chopped fresh thyme or 1 tsp dried thyme, crumbled
2 tsp coarsely ground black pepper
1/2 tsp salt
1 package (20 oz) frozen butter nut squash chunks

Heat oil in a 4-5 qt pot over medium heat. Add bell pepper and onion. Cook, stirring occasionally, 4-5 minutes or until onion is softened.
Meanwhile core and coarsely choppe the apples (leave skin on if desired).
Add apples, chicken, zucchini, garlic, chicken broth, thyme, pepepr and salt to pot. Bring to a boil, reduce heat, cover and simmer 8-10 minutes, stirrin goccasionally, until zucchini is crisp-tender.
Stir in buttnut squash. return to a boil, reduce heat, cover and simmer 3-5 minutes longer or until vegetables are tender and chicken is cooked through. Serve immediately.
Serves 4.

Herbed Turkey Breast

1/2 cup butter or margarine
1/4 cup lemon juice
2 tbs soy sauce
2 tbs finely chopped green onions
1 tbs rubbed sage
1 tsp dried thyme
1 tsp dried marjoram
1/4 tsp pepper
1 bone-in whole turkey breast (5 1/2 to 6 lbs)

In a small saucepan, combine the first eitght ingredients, bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; baste with butter mixture. Bake, uncovered, at 325' for 1 1/2 to 2 hours.

Monday, February 2, 2009

Gooey Mud Pie

1 jar (11.75 oz) hot fudge topping, slightly warm
1 9 inch premade chocolate pie cruse
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed
1 bottle (7.25 oz) chocolate shell topping.

Drizzle half of the warm fudge topping ove rbottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 mintues.

Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in 1/4 cup whipped topping. Fold in remaining whipped topping to create a mouselike texture.

Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle 1/4 of the chocolate topping over top of pie. Freeze pie 5 mintues. Repeat drizzling and freezing 3 more times. Cut pie into wedges and serve immediately.

Cover tightly and freeze for up to 3 days.

Sunday, February 1, 2009

Lemon Cranberry Pie

1 9-inch baked pastry shell
1 16-oz can whole berry cranberry sauce
2 tbs cornstarch
2 tbs light brown sugar
1 14-oz can low fat or fat free sweetened condensed milk
1/2 cup real lemon lemon juice from concentrate
3 egg yolks
yellow food coloring, optional

Preheat oven to 325'. In small saucepan, combine crnberry sauce, cornstarch and sugar. Over medium heat, cook and stir until thickened and bubbly. Spoon into prepared pastry shell. In small mixer bowl, beat condensed milk, lemon juice, egg yolks nad food coloring if desired until well blended. Spoon evenly over cranberry mixture. Bake 30 mintues. Cool. Chill thoroughly. Garnish with whipped cream and whole cherries if desired. Refrigerate leftovers.