Beef Burgundy

Makes 6 servings

Prep Time: 20 min.
Baking Time: 2 to 3 hrs.

Ingredients:
1-1/2 pounds beef top round
1/3 cup flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons vegetable oil, divided
2 cups chopped onions
1/4pound fresh mushrooms, sliced
1-1/2 cups peeled and chopped carrots
15 ounces low-fat beef broth
1/2 teaspoon thyme
8 ounces tomato sauce
1 cup Burgundy
2 Tablespoon flour (optional)
1 cup cherry tomatoes (optional)

Beef Main Dish Directions:
Preheat oven to 300-degrees F. Trim any visible fat from met and cut into 1-inch cubes.
1) In a plastic bag, mix flour, salt, and pepper.
2) add meat and toss until meat is well coated.
3) Heat 1 Tablespoon oil in a large nonstick skillet or Dutch oven and add meat.
4) Cook over medium heat until brown on all sides.
5) In a separate medium skillet, heat 1-Tablesppon oil. Add onions can cook over medium heat until clear.
6) Add mushrooms and carrots and cook until mushrooms are soft. Remove from heat and set aside.
7) When meat is brown in the Dutch oven, add beef broth. Stir to deglaze (loosen the brown flour in the bottom of the pan).
8) Add thyme, tomato sauce, and Burgundy. Add vegetables to the pan.
9) Cover tightly and bake for 2 to 3 hours or until meat is tender. (Check occasionally and add extra broth or water if it gets too dry.)
10) Remove from oven. If juice is too thin, combine 2-Tablespoons of flour with 1/2 cup water in a shaker.
11) Add to pan and cook on top of the stove, stirring constantly, until mixture boils and thickens to the desired constancy.
12) Add tomatoes 2 minutes before serving.
13) A great ideas is too serve with cooked noodles.

Chicken Cashew Casserole

Makes 6 servings

Prep Time: 15 min.
Baking Time: 30 min.

Ingredients:
1 Tablespoon butter or margarine
4 bones and skinned chicken breast halves
2 medium onion, finely chopped
1 stalk celery, finely chopped
1/2 pound mushrooms, sliced
1/2 cup low-fat chicken broth
1 can (10-3/4 ounces) reduce-fat cream of mushroom soup
1 cup frozen green peas
1/4 teaspoon white pepper
1/4 teaspoon salt
3 cups chow mein noodles, divided
1/3 cup chopped cashews

Casserole Directions:
Preheat oven to 350-degrees F. and butter a 1 1/2-quart casserole dish.
1) In a large nonstick skillet, melt butter.
2) Cut chicken into bite-size pieces and cook over medium heat until brown and thoroughly cooked.
3) Add onions and cook until clear. Add celery and mushrooms and cook until tender.
4) Add chicken broth and stir to deglaze the pan.
5) Add soup, peas, white pepper, salt, and 2 cups of the dhow mein noodles.
6) Spoon into casserole. Top with 1 cup chow mein noodles and cashews.
7) Place casserole in oven and bake for 30 minutes.

Golden Garden Vegetable Casserole

Make 6 servings

Prep Time: 15 min.
Baking Time: 45 min.

Ingredients:
5 cups mixed fresh or frozen vegetables
1 cup shredded reduced-fat Cheddar cheese
1 cup shredded reduced-fat mozzarella cheese
4 eggs
1 cup fat-free milk
1 teaspoon Italian seasoning
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 Tablespoon paprika

Cooking Directions:
Preheat oven to 30-degrees F. and grease a 2-quart casserole dish.
1) In a large saucepan, blanch he vegetables in boiling water for 2 to 3 minutes. Drain well.
2) In a large bowl, combine vegetables, Cheddar cheese, and mozzarella cheese.
3) In a small bowl, combine eggs, milk, Italian seasoning, parsley, salt, and pepper. Beat well.
4) Pour egg mixture into bowl with vegetables. Stir until mixed.
5) Pour into casserole dish. Sprinkle with paprika.
Bake for 45 minutes or until knife inserted in the middle comes out clean.

Kitchen Tip:
If you want, top with extra shredded cheese.

Corn Chowder

Makes 6 servings

Prep Time: 15 min.
Cooking Time: 15 min.

Ingredients:
2 Tablespoons butter or margarine
1 small onion, finely chopped
2 Tablespoons all-purpose flour
2 cups fat-free milk
3 cups canned or frozen corn
1 cup fat-free half-and-half
1/8 teaspoon nutmeg
1/2 cup finely chopped roasted chilies, optional
Salt (to taste)
Pepper (to taste)

Soup Directions:
1) In a large saucepan, melt butter. Add onions and cook over medium heat until clear.
2) Add flour, stirring constantly for 2 minutes.
3) Add milk and bring to a boil, stirring constantly until mixture thickens. Add corn.
4) Pour mixture into a food processor and process until partially smooth.
5) Pour mixture back into saucepan.
6) Add half-and-half, nutmeg, and chilies (if desired).
7) Add additional milk if soup if too thick. Heat through.
8) Add salt and pepper to taste.
Kitchen Tip:
Choose mild or hot chili peppers to suit your taste.

Chipped Beef on Toast

Makes 8 servings

Prep Time: 15 min.
Baking Time: 10 min.

Ingredients:
1/2 Tablespoon butter or margarine
1 small onion, finely chopped
1/4 medium green pepper, finely chopped
8 ounces fat-free or low-fat cream cheese
1/2 cup fat-free sour scream
1/4 teaspoon white pepper
1/2 teaspoon dill weed
Dash red pepper flakes, optional
3 ounces dried beef
1/4 cup chopped pecans
4 bread slices, toasted

Cooking Directions:
Preheat oven to 300-degrees F.
1) In a small nonstick skillet, heat butter.
2) Add onion and green peppers. Cook over medium heat onions are clear.
3) Add cream cheese and stir over low heat until it softens. Remove from heat.
4) Add sour cream, white pepper, dill weed, and red pepper flakes.
5) Tear dried beef into small pieces and add to cream cheese mixture.
6) Spoon mixture into an 8-inch pie pan. Top with nuts.
7) Heat in oven for 10 minutes or just until heated through.
8) Serve with toast bread cut in quarters or with crackers.

Kitchen Tip:
As a good addition to this recipe, you can used chopped olives.

Creamy Coleslaw

Makes 8 servings

Prep Time: 15 min.
Chilling Time: at least 1 hr.

Ingredients:
6 cups shredded cabbage
1 cup shredded carrots
Dressing:
1/2 cup fat-free or low-fat mayonnaise
1/2 cup fat-free sour cream
3 Tablespoons sugar
3 Tablespoons cider vinegar
1 Tablespoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper (to taste)

Kitchen Directions:
1) In a large bowl, combine cabbage and carrots.
2) In a small bowl, combine mayonnaise, sour cream, sugar, vinegar, mustard, and salt.
3) You want to Taste the dressing and add additional sugar or vinegar to suide your taste.
4) Mix dressing with cabbage and carrots.
5) Cover and refrigerate until ready to serve.
6) Add pepper to taste.

Bread Pudding with Brandy Sauce

Makes 12 servings

Prep Time: 15 min.
Baking Time: 1 hr.

Ingredients:
3 eggs, lightly beaten
12 ounces evaporated fat-free milk
1 cup fat-free milk
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon cinnamon
1/2 nutmeg
1 Tablespoon vanilla
2 Tablespoons butter or margarine, melted
10 slices day-old or slightly dry white bread, cut in cubes
1/2 cup chopped pecans, optional
1 cup raisins, optional
Sauce
2 cups fat-free half-and-half
1/3 cup sugar
3 Tablespoons cornstarch
1 Tablespoon vanilla
3 Tablespoon brandy

Cooking Directions:
Preheat oven to 325-degrees F. and butter a 9x13-inch baking pan or a 1-/2 quart casserole.
1) In a large bowl, combine eggs, evaporated milk, milk, brown sugar, sugar, cinnamon, nutmeg, vanilla, and butter. Beat until well mixed.
2) Add bread and gently stir.
3) Add nuts and raisins, if desired.
4) Pour into pan or casserole.
5) Place baking pan in a larger pan of warm water in the oven.
6) Bake for 1 hour or until lightly browned and a toothpick inserted in the middle comes out clean.
7) In a small saucepan, combine heal-and half, sugar, and cornstarch. Stir until well mixed.
8) Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
9) Remove from heat. Stir in vanilla and brandy.
10) Serve warm sauce over the warm bead pudding.

Chocolate Chip Pan Cookies

Makes 24 servings

Prep Time: 15 min.
Baking Time: 15 to 20 min.

Ingredients:
1 cup butter-flavored shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups all-purpose flour
1-1/2 cups semisweet chocolate chips

Cooking Directions:
Preheat oven to 350-degrees F. and butter a 10x15-inch baking pan.
1) In a large bowl, combine shortening, sugar, and brown sugar. Beat well.
2) Add eggs and beat well.
3) Add vanilla, baking soda, and salt. Beat well.
4) Stir in flour. Stir in chocolate chips.
5) Spoon into baking pan. Bake for 15 to 20 minutes or until lightly browned. (You do not want to overcook.)

Kitchen Tip:
If you don’t have a 10x15-inch pan, use two 9x9-inch pans.

Corn Relish

Makes 10 servings

Prep Time: 10 min.
Cooking Time: 5 min.

Ingredients:
1 Tablespoon cornstarch
1/4 teaspoon cold water
1/2 cup cider vinegar
1/2 cup sugar
4 cups frozen corn
1/3 cup celery, finely chopped
1/4 cup green onions, finely chopped
1/3 cup green bell pepper, finely chopped
2 Tablespoons chopped pimiento
1 teaspoon turmeric
1/2 teaspoon dry mustard

Cooking Directions:
1) In a medium saucepan, mix cornstarch and water. Stir until dissolved.
2) Add vinegar, sugar, corn, celery, green onions, bell pepper, pimiento, turmeric, and dry mustard.
3) Bring to a boil, siring until mixture thickens. Simmer for 3 minutes.
4) Remove from heat and spoon into a serving bowl.
5) Cove and refrigerate until ready to serve.

Simply Delicious Breakfast Casserole

Makes 6 servings

Prep Time: 15 min.
Baking Time: 35 to 40 min.

Ingredients:
1 pound bacon, cut up
1 onion, chopped
6 eggs, beaten
4 cups hash browns, thawed and shredded
2 cups Cheddar cheese, shredded
1 1/2 cups cottage cheese
1 1/4 cups Swiss cheese, shredded

Cooking Directions:
Preheat oven to 350-degrees F. and grease a rectangular baking dish.
1) In a large skillet, brown the bacon and onion, stirring, until bacon is crisp. Drain.
2)In a mixing bowl, combine hash browns, Cheddar cheese, cottage cheese, and Swiss cheese.
3) Spoon into baking dish and bake, uncovered for 35 to 40 minutes or until eggs are set.
4) Let stand 5 minutes before serving.

Broccoli with Cheese Sauce

Makes 6 servings

Prep Time: 10 min.
Cooking Time: 10 min.
Baking Time: 20 min.

Ingredients:
1 pound (4 cups) fresh broccoli florets
2 Tablespoons butter or margarine
3 Tablespoons all-purpose flour
1 1/2 cups fat-free milk
1/4 teaspoon white pepper
2 ounces fat-free processed American cheese
Salt (to taste)
2 Tablespoons grate Parmesan cheese
1 Tablespoon seasoned bread crumbs

Cooking Directions:
Butter a 1 1/2-quart casserole.
1) In a saucepan, cook broccoli in boiling water for 2 minutes. Chill under cold running water.
2) Drain well, dry with a paper towel, and arrange in casserole.
3) In a small saucepan, melt butter. Add flour and cook over medium heat, stirring constantly for 2 minutes.
4) Add milk and cook, stirring constantly, until it comes to a boil and thickens.
5) Add white pepper and American cheese. Cook, siring constantly, until cheese melts.
6) Add salt to taste. Cool to room temperature and pour over broccoli.
7) Sprinkle with Parmesan cheese and bread crumbs. Refrigerate if you are serving at a later time.
Preheat oven to 30-degrees F.
8) Bake for 20 minute s or until heated through and broccoli is tender.

Blueberry Coffeecake

Makes 12 servings

Prep Time: 10 min.
Baking Time: 45 min.

Ingredients:
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup fat-free sour cream
1 teaspoon vanilla
2 cups all-purpose flour
2 cups fresh or frozen loose-pack blueberries
Topping
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter or margarine

Cooking Directions:
Preheat oven to 325-degrees F. and grease a 9x12-inch baking pan.
1) In a large bowl, beat butter and sugar until light and fluffy.
2) Add eggs and beat well.
3) Add baking powder, baking soda, salt, buttermilk, sour cream, and vanilla. Mix well.
4) Add flour and beat at low speed until blended. Spoon into pan. Top with blueberries.
5) In a small bowl, combine sugar, flour, cinnamon, nutmeg, and butter. Sprinkle of blueberries.
6) Bake for 35 to 45 minutes or until cake is light brown and a toothpick inserted in the middle comes out clean.

Kitchen Tip:
You can make half a recipe and use a 8x8-inch pan.

German Potato Salad

Makes 8 servings

Prep Time: 20 min.
Cooking Time: 20 min.

Ingredients:
6 medium potatoes
6 slices bacon
2 Tablespoon bacon fat
1 cup finely chopped onions
2 Tablespoons all-purpose flour
1 cup water
2/3 cup cider vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
Salt (to taste)
Freshly ground pepper (to taste)

Cooking Directions:
1) In a large saucepan, boil potatoes in water just until tender.
2) Chill under cold running water and drain.
3) Peel an slice. Place in a large bowl and set aside.
4) In a medium skillet, fry bacon until crisp. Remove and crumble. Place in bowl with potatoes.
5) Pour bacon drippings into custard cup and return 2-Tablesppons to the skillet.
6) Cook onions in skillet over medium heat until clear.
7) Stir in flour and cook for 2 minutes, stirring constantly.
8) Add 1 cup water and bring to a boil, stirring constantly until mixture thickens.
9) Add vinegar, sugar, salt, and white pepper.
10) Pour over potatoes and bacon.
11) Adjust seasoning with salt and pepper. Serve warm.

Beef Brisket in Beer

Makes 8 servings

Prep Time: 15 min.
Baking Time: 5 hrs.

Ingredients:
2 1/2  pounds lean beef brisket
12  ounces light beer
1/2  cup ketchup
1 medium onion, chopped
1/2  teaspoon garlic powder
1/2  teaspoon salt
1/4  teaspoon pepper
1/4  teaspoon thyme
1/4  teaspoon tarragon
1/4  teaspoon marjoram
1  bay leaf

Cooking Directions:
Preheat oven to 300-degrees F.
1) Trim any visible fat form brisket and place in a heavy Dutch oven.
2) In a small bowl, combine beer, ketchup, onion, garlic, salt, pepper, thyme, tarragon, and marjoram.
3) Mix and pour over meat. Add bay leaf to Dutch oven and cover.
4) Bake for 3 to 5 hours or until meat is very tender.
5) Turn meat occasionally and add water if it gets too dry.
6) Remove bay leaf before serving.

Chicken and Pea Pods

Makes 4 servings

Prep Time: 15 min.
Cooking Time: 15 min.

Ingredients:
1/2 teaspoon ginger
2 teaspoons sugar
2 Tablespoons cornstarch
1/2 cup water
1/2 cup water
1/4 cup soy sauce
1/4 cup dry sherry wine
2 Tablespoons vegetable oil
1/4 cup blanched almonds
4 boned and skinned chicken breast halves, cut in 1/2-inch cubes
1 clove garlic, minced
10 ounces frozen pea pods
Salt (to taste)
Pepper (to taste)

Cooking Directions:
1) In a small bowl, combine ginger, sugar, cornstarch, water, soy sauce, and sherry. Set aside.
2) In a heavy medium skillet or wok, heat oil over medium heat.
3) Add almonds and fry until lightly browned. Remove from pan and set aside.
4) Add chicken to the pan and cook until meat is cooked through.
5) Add garlic and cook 1 minute. Pour sauce in pan and cook, stirring constantly, until sauce thickens.
6) Add pea pods and cook until tender.
7) Add additional water if sauce becomes too thick.
8) Add salt and pepper to taste.
9) Serve over rice and top with almonds.

Broccoli and Ham Strata

Makes 8 servings
Prep Time: min.
Chilling Time: several hours or overnight
Baking Time: 65 min.

Ingredients:
10 ounces frozen chopped broccoli
10 slices bread
2 cups reduced-fat shredded Cheddar cheese
1 pound lean ham, diced
6 eggs
3 1/2 cups fat-free milk
1/4 cup minced onions
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon nutmeg
1 teaspoon steak sauce

Cooking Directions:
Butter a 9x13-inch baking pan.
1) In a small saucepan, cook broccoli in boiling water for 2 minutes. Drain well and set aside.
2) Using a cookie cutter or a glass, cut bread slices into circles. Set these aside.
3) Cut the remaining scraps of bread into cubes and place in the baking pan.
4) Sprinkle cheese over bread.
5) Layer broccoli over cheese.
6) Layer ham over broccoli.
7) Arrange round pieces of bread on top.
8) In a medium bowl, combine eggs, milk, onions, slat, pepper, dry mustard, nutmet, and steak sauce. Beat until well mixed. Pour over the bread.
9) Cover pan and refrigerate for several hours or overnight.
Preheat oven to 325-dreggs F.
10) Bake, uncovered for 55 to 65 minutes or until knife inserted in them idle comes out lean.
11) Let set for 10 to 15 minutes before cutting.

Kitchen Tip:
You will find strata recipes work best when the bread is partially dry. If you are using fresh bear, lightly toast in the oven.

Corn Pudding

Makes 4 serving

Prep Time: 15 min.
Baking Time: 40 min.

Ingredients:
1/4 cup chopped onions
1 cup fat-free milk
2 eggs
1 Tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (15 ounces) corn

Cooking Directions:
Preheat oven to 325-degrees F. and butter a 8x8-inch baking pan.
1) In a food processor or blender, mix onions, milk, eggs, flour, salt, and white pepper. Blend until smooth.
2) Add corn and quickly blend. (You want some corn to remain intact.)
3) Pour into baking pan and bake for 30 to 40 minutes or until knife inserted in center comes out clean.

Chili

Makes 6 servings

Prep Time: 15 min.
Cooking Time 1 hr.

Ingredients:
1 pound extra-lean ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
2 cans (15 ounces) kidney beans, untrained
1 can (46 ounces) tomato juice or V8 vegetable juice
1 can (30 ounces) Italian-style stewed or diced tomatoes
1 Tablespoon chili powder
1/2 teaspoon cumin

Cooking Directions:
1) In a large heavy nonstick pan, brown beef over medium heat.
2) Sprinkle with salt and pepper.
3) Add kidney beans, vegetable juice, tomatoes, chili powder, and cumin.
4) Bring to a boil, reduce heat and simmer for 1 hour or until chili reaches the desired consistency.
5) Adjust seasoning with extra salt, pepper, or chili powder.

Kitchen Tips:
Instead of kidney beans, you can use seasoned chili beans. It will add extra flavor.

Country Coleslaw

Makes 8 servings

Prep Time: 20 min.

Ingredients:
8 cups finely shredded cabbage
1 cup shredded carrots
1 small onion, finely chopped
Dressing
1/3 cup cider vinegar
2 Tablespoons light olive oil
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard

Cooking Directions:
1) In a large bowl, combine cabbage, carrots, and onions.
2) In a small saucepan, mix vinegar, oil, sugar, salt, celery seed, and dry mustard
3) Bring to a boil, stirring constantly. Boil for 1 minute.
4) Pour boiling mixture over cabbage mixture. Toss to mix well.
Kitchen Tip:
You can keep this salad for several weeks in the refrigerator. It does get better with age.

Chili Pepper and Tomato Salsa

Makes 6 servings

Prep Time: 10 min.
Chilling Time: 3 or 4 hrs.

Ingredients:
1 can (4 ounces) green chili peppers, drained
1/2 cup chopped ripe olives
1/2 cup chopped green onions
3 large tomatoes, seeded and chopped
2 Tablespoons extra-virgin olive oil
2 Tablespoons balsamic vinegar
1/2 cup chopped fresh cilantro
Salt (to taste)
Freshly ground pepper (to taste)
Dash Tabasco sauce (optional)

Cooking Directions:
1) In a medium bowl, combine chili peppers, olives, onions, tomatoes, olive oil, vinegar, cilantro, salt, pepper, and Tabasco sauce.
2) Cover and refrigerate for 3 or 4 hours. Drain,
3) Serve with tortilla chips and/or corn chips.

Kitchen Tips:
You can use fresh or canned jalapeno peppers instead of mild green chilies. Use the amount that satisfies your taste but remember the heat.

Chili Cheese Dip

Makes 20 servings

Prep Time: 15 min.

Ingredients:
1 pound extra-lean ground beef
1 medium onion, finely chopped
1 can (15-ounwa) hot chili with beans
15 ounces chunky tomato sauce
1 pound fat free processed American cheese
Hot pepper sauce (to taste)

Cooking Directions:
1) In a large nonstick skillet, brown beef. Cook until completely done.
2) Add onions and cook until clear.
3) Add chili with beans, tomato sauce, and cheese.
4) Cook over medium heat, stirring constantly until cheese has melted and mixture is heated though.
5) Add hot pepper sauce to taste. Serve with corn chips.

Kitchen Tip:
You want to make this recipe with processed cheese because it melts better than regular cheese. You’ll find that a Mexican, pepper-flavored processed cheese will work well also.

Corn and Bean Salad with Lime Dressing

Makes 10 servings

Prep Time: 15 min.

Ingredients:
2 Tablespoons extra-virgin olive oil
1/2 cup lime juice
1/4 teaspoon freshly ground pepper
1 teaspoon cumin
2 large cloves garlic, minced
I can (11 ounces) corn, drained
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) navy beans, drained and rinsed
1/2 cup chopped red onions
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/4 cup hopped cilantro
2 Tablespoon shopped fresh parsley
2 Tablespoon minced scallions
Salt (to taste)
Freshly ground pepper (to taste)

Cooking directions:
1) In a small jar, combine olive oil, lime juice, pepper, cumin, and garlic. Shake to mix and set aside.
2) In a large bowl, combine corn, kidney beans, black beans, navy beans, red onions, red bell pepper, green bell pepper, cilantro, parsley, scallions, salt, and pepper.
3) Add dressing and stir to mix.
4) Let stand at least 1 hour to allow flavors to blend.
5) Cover and refrigerate until ready to serve.
6) Adjust seasonings with salt and pepper.

Kitchen Tip:
If you want more flavor, add or 2 more teaspoons of cumin. However, if you prefer a milder flavor, use basil in place of cumin.

Chicken Gumbo

Makes 6 servings

Prep Time: 15 min.
Cooking Time: 40 min.

Ingredients:
1 Tablespoon cooking oil
2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
1/2 pound reduced-fat kielbasa
1 medium onion, chopped
15 ounces stewed tomatoes
2 cups fat-free chicken broth
1 bay leaf
1 pound frozen mix vegetables
Salt (to taste)
Freshly ground pepper (to taste)
2 Tablespoons all-purpose flour (optional)

Cooking Directions:
1) In a soup pot, heat oil. Add chicken and kielbasa.
2) Fry over medium-hot heat until brown.
3) Add onions and cook until clear.
4) Add tomatoes, chicken broth, and bay leaf. Bring to a boil.
5) Reduce heat and simmer for 20 to 30 minutes.
6) Add mixed vegetable, cover and cook until tender. Add water if it gets too thick.
7) Add salt and pepper to taste. Remove bay leaf.
8) If a thicker gumbo is desired, mix flour in 1/2-cup water. Stir into gumbo and bring o a boil, stirring constantly.

Cheesy Potato Pie

Makes 4 servings

Prep Time: 15 min.
Baking Time: 45 min.

Ingredients:
1 Tablespoon butter or margarine
1 medium onion, finely chopped
3 large potatoes
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup grated Swiss cheese
1 cup fat-free milk
2 eggs
1 teaspoon Dijon mustard
1/4 teaspoon salt
2 Tablespoon chopped fresh parsley
Dash Tabasco sauce

Cooking Directions:
Preheat oven to 375-degrees F. and heavily butter a deep 9-inch pie pan.
1) In a small skillet, melt butter. Add onions and cook over medium heat until clear. Remove from heat.
2) Peel and quarter potatoes. In batches, place potatoes in food processor .
Process until finely grated.
3) In a medium bowl, combine potatoes, onions, salt, and pepper. Stir to mix.
4) Spoon into pie pan and press potatoes over bottom and sides of the pan to form a shell.
Sprinkle cheese over potatoes.
In a medium bowl, beat together milk, eggs, mustard, salt, parsley, and Tabasco. Pour into shell.
Bake for 40 to 45 minutes or until set and golden brown.
Kitchen Tip:
You need to have potatoes finely grated or they will not be completely tender when the pie is done. Potatoes can be grated with a hand grater but you will find it is so much easier in a food processor.

Beef, Spinach, and Noodle Casserole

Makes 8 servings

Prep Time: 15 min.
Baking Time: 40 min.

Ingredients:
8 ounces noodles
1 pound extra lean ground beef
1 medium onion, finely chopped
15-ounces and 8-ounce tomato sauce
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup fat-free sour cream
8 ounces fat-free or low-fat cream cheese, room temperature
1/2 cup fat-free milk
1- ounces frozen spinach, thawed and squeezed dry
1 cup reduced-at Cheddar cheese, shredded

Ingredients:
Preheat oven to 350-degrees. Grease a 9x14-inch baking pan.
1) In a large saucepan cook noodles in boiling water until al dente. Drain and set aside.
2) In a large skillet cook beef until brown and fully ready.
3) Add onions and cook until clear. Drain off any fat.
4) Stir in tomato sauce, basil, oregano, sugar, garlic powder, salt, and pepper.
5) Bring to a boil. Reduce heat and simmer for 10 minutes.
6) In a small bowl combine sour cream, cream cheese, and milk.
7) Beat until smooth with an electric mixer. Set aside.
8) To assemble casserole layer half the noodles, half the meat, half the cream cheese mixture, and all the spinach.
9) Top with remaining noodles and meat.
10) Cover and bake for 30 minutes.
11) Remove from oven and spread with the remaining cream cheese mixture.
12) Top with cheddar cheese. Bake uncovered for 10 minutes or until cheese has melted.

Beef and Broccoli Stir-Fry

Makes 4 servings

Prep Time: 10 min.
Chilling Time: 2 to 3 hours
Cooking Time: 20 min.

Ingredients:
1 pound lean beef
1 1/2 cups low-fat chicken broth
3 Tablespoons soy sauce
2 cloves garlic, minced
1 Tablespoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
1/8 teaspoon crushed red pepper, optional
1/2 teaspoon ginger
1 Tablespoon vegetable oil
1/2 pound fresh mushrooms
4 cups broccoli florets
1/2 medium red bell pepper, thinly sliced
2 Tablespoons cornstarch
2 Tablespoons dry sherry wine

Cooking Directions:
1) Slice beef into 1/4-inch slices. Place meat in a large resealable plastic bag.
2) Add chicken broth, soy sauce, garlic, Worcestershire sauce, ground pepper, red pepper, and ginger.
3) Mix well and refrigerate for 2 to 3 hours.
4) When ready to serve, remove meat from marinate and reserve marinade.
5) Dry off meat with a paper towel.
6) In a large, nonstick skillet, heat oil. Add meat and fry until brown.
7) Push meat to the side and add mushrooms, broccoli, and red pepper.
8) Stir until mushrooms and tender.
9) In a small bowl, combine reserve marinade, cornstarch, and sherry.
10) Stir into skillet and cook until mixture thickens.
11) Add extra broth if it gets too thick.
12) Cover pan and cook just until broccoli is tender-crisp.

Kitchen Tip:
Serve over rice.

Chicken A-La-King

Makes 6 servings

Prep Time: 19 min.
Cooking Time: 20 min.

Ingredients:
3 Tablespoons butter or margarine
3 boned and skinned chicken breasts, cut in 1-inch pieces
1 small onion, finely chopped
1/2 pound fresh mushrooms, sliced
1/2 medium red pepper, diced
1/4 cup all-purpose flour
1 cup low-fat chicken broth
1 1/2 cups evaporated fat-free milk
1/4 teaspoon white pepper
1/4 cup chopped parsley
Salt (to taste)
Pepper (to taste)

Cooking Directions:
1) In a large heavy saucepan, melt butter. Cook chicken over medium heat until brown on the outside and completely cooked in the inside.
2) Add onion and cook until clear.
3) Add mushrooms and peppers. Cook until tender.
4) Combine flour and broth in a bowl. Add to saucepan with the evaporated milk.
5) Brink to a boil, stirring constantly until it thickens.
6) Add additional broth if mixture is too thick or additional flour mixed in broth if it is too thin.
7) Add white pepper and parsley.
8) Adjust seasoning with salt and pepper.
9) Serve on toasted bread, rice, noodles, or puff pastry shells.

Kitchen Tip:
Fat-fee half-and-half may be used instead of the evaporated milk.

Fried Rice

Makes 10 servings

Prep Time: 10 min.
Cooking Time: 30 min.

Ingredients:
1/3 cup butter or margarine
3 cups long-grain white rice
5 1/2 cups fat-free beef broth
8 slices bacon
2 medium onions chopped
3 stalks celery, diced
1 pound fresh mushrooms, sliced
1/3 cup soy sauce

Cooking Directions:
1) In a large nonstick skillet or saucepan, melt butter.
2) Add rice and fry over medium-hot heat, stirring frequently, until light brown.
3) Add broth and cover pan.
4) Reduce heat and simmer for 20 to 30 minutes or until rice is tender and broth has been absorbed.
5) While rice is cooking, fry bacon in medium skillet until crisp.
6) Remove bacon from skillet and crumble. Set aside.
7) Add onions and celery to the bacon drippings. Cook until tender.
8) Drain excess at and discard.
9) Add mushrooms to the skillet and cook, stirring frequently, until tender.
10) When rice is done, combine rice with bacon, onion, celery, and mushrooms.
11) Add soy sauce and stir until well mixed.
12) Taste and add additional soy sauce if desired.

Baked Stuffed Potatoes

Makes 12 servings

Prep Time: 15 min.
Baking Time: 1 hr. 20 min.

Ingredients:
8 large baking potatoes
3/4 cup fat-free milk
2 cups shredded reduced-fat Cheddar cheese, divided
3 green onions, finely chopped
1/2 teaspoon white pepper
Salt (to taste)
6 slices bacon, fried and rumbled (optional)

Cooking Directions:
Preheat oven to 425-degrees F.
1) Wash potatoes and pierce each one with a fork.
2) Bake for 1 hour or until fully cooked. Test inside tenderness by poking with a fork. The inside should be tender and the outside crisp.
3) Remove from the oven and immediately cut each potato in half lengthwise, being careful of the hot steam. (Use hot pads or oven gloves.)
4) Scoop out insides with a large spoon, keeping the shells intact.
5) Place potato flesh in a large bowl.
6) Add milk and beat well with an electric mixer.
7) Add extra milk, if needed, to make potatoes light and fluffy.
8) Add 1 cup of the cheese, onions, white pepper, and salt. Mix thoroughly.
9) Fill 12 of the scooped-out shells with mashed potato mixture. Discard shells that do not get filled.
10) Sprinkle top of the stuffed potatoes with remaining cheese and bacon.
11) Right now, the potatoes can be covered and refrigerate or freeze until ready to use.
12) When ready to serve, place potatoes in oven at 350-degrees F. until heated through, about 15 to 20 minutes.
Kitchen Tip:
This recipe is freezer friendly. Thaw out before warming up. They will taste like you just made them.

Banana Nut Bread

Makes 20 servings

Prep Time: 10 min.
Baking Time: 60 min.

Ingredients:
1 cup sugar
1/3 cup vegetable oil
2 eggs
2 Tablespoons fat-free milk
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
3 medium bananas, mashed
1 3/4 cups all-purpose flour
1/2 cup chopped pecans or walnuts

Cooking Directions:
Preheat oven to 325-degrees F. and grease a 5x9-inch loaf pan.
1) In a large bowl, combine sugar, oil, eggs, and milk. Beat well.
2) Add salt, baking soda, baking powder, and nutmeg. Blend well.
3) Stir in bananas.
4) Add flour and nuts. Stir until just blended. Spoon into pan.
5) Bake for 45 to 60 minutes or until set in the middle and light brown. (Don’t over bake.)
6) Remove from pan and cool on a rack.

Kitchen Tip:
To make small gift loaves, used four 2x4-inch pans.