For the last ten years I have been working on an original recipes cookbook. I am currently doing the final format on it and have started up a second cookbook for the new recipes. I have around 255 recipes. There are certain recipes though that I get asked for a lot. Especially since I moved down here to North Carolina where my niece, her husband, and three teenagers live. Some recipes I make a lot for myself. Some recipes I get asked to make for various events. Here is a potpourri of recipes that I am frequently asked to make along with some comments on them.
Can you make a big batch of your salsa for the Democratic potluck at a friend’s house this weekend? Well I did what my niece asked and made a quadruple batch. It was gone in 5 minutes.
I Promised Salsa
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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4 medium Roma tomatoes -- seeded and diced
½ small red onion -- diced
2 whole jalapeno chili peppers -- seeded and diced
2 tablespoons lime juice -- from a fresh lime
¼ cup cilantro -- chopped
1 clove garlic -- finely minced
¼ teaspoon salt
⅛ teaspoon cumin
Mix everything together in a glass or non-reactive bowl. Cover and let set for at least an hour or longer to let the flavors meld.
Per Serving: 22 Calories; trace Fat (10.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Would you make your famous bean dip for the pool party?
Salsa Bean Dip
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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1 teaspoon dried oregano
3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon Tabasco sauce
1 medium onion -- diced fine
2 cloves garlic -- minced fine
14½ ounces tomatoes, Tex-Mex style -- drained
14½ ounces tomatoes with green chilies -- drained
4 ounces green chilies -- drained
32 ounces fat-free refried beans
8 ounces no salt added tomato sauce
2 cups cheddar cheese, low fat -- shredded
2 tablespoons vegetable oil
1 teaspoon paprika
Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes.
Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates.
Add beans and tomato sauce. Heat through stirring to break up beans.
Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.
Per Serving: 112 Calories; 3g Fat (23.9% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 580mg Sodium. Exchanges: ½ Grain (Starch); ½ Lean Meat; ½ Vegetable; ½ Fat.
What do you mean it is late on a Saturday night and the stores are closed and I have to have a salad for the picnic tomorrow? Every time I make this salad the bowl is practically licked clean.
I'm Making This up as I Go Along Pasta Salad
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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8 ounces macaroni -- cooked and drained
4 whole hard-boiled eggs -- chopped
4 whole sweet pickles -- chopped
2 ounces pimiento -- diced
4 ounces black olives -- sliced
1 medium sweet onion -- diced fine
3 tablespoons balsamic vinegar
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
1 tablespoon salad herbs
1 tablespoon Dijon mustard
¼ teaspoon paprika
Cook macaroni according to package instructions; drain. Place in large bowl along with eggs, pickles, olives, pimentos, and onion.
In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika, and mustard. Pour over macaroni mixture and mix thoroughly. Chill for at least an hour.
Per Serving: 265 Calories; 13g Fat (43.4% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 526mg Sodium. Exchanges: 1½ Grain (Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates.
I got a panicked long distance phone call from an old friend. He and his wife wanted beef stew and couldn’t find my recipe so I gave it to him over the phone.
Spicy Beef Stew in a Crockpot
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 pounds beef stew meat, cut in 1" pieces
4 medium potatoes -- cubed
4 medium carrots -- sliced
1 medium onion -- chopped
2 cloves garlic -- minced
21½ ounces low sodium tomato soup, canned
2 cans water -- soup cans
1 cup Burgundy
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
2 bay leaves
Coat stew meat with flour, salt, paprika and pepper. Place in crockpot.
Place rest of the ingredients in the crockpot.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.
Per Serving: 341 Calories; 10g Fat (27.5% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 350mg Sodium. Exchanges: 1½ Grain (Starch); 4 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.
I was on a recipe exchange board a few years ago and we decided to exchange chili recipes. I submitted mine. We had one guy on the board who was always obnoxious to everyone. He came back at my recipe saying “I’m from Texas and we don’t put beans in our chili.” So I answered him, “I’m from the North. We won the war and we do.” ;-) He never bothered us again.
Out of This World Chili
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 pounds beef stew meat, -- cubed
29 ounces no salt added stewed tomatoes -- drained and diced
31 ounces low sodium kidney beans, canned -- drained
4 ounces green chilies -- drained and diced
8 ounces no salt added tomato sauce
1 cup red wine
1 large onion -- finely chopped
6 large garlic cloves -- minced
1 large green bell pepper -- seeded and diced
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon freshly ground black pepper
2 teaspoons ground cumin
4 tablespoons chili powder
¼ teaspoon crushed red pepper
½ teaspoon Tabasco sauce
2 tablespoons cocoa powder
2 teaspoons dried oregano
2 tablespoons low sodium Worcestershire sauce
1 tablespoon olive oil
2 ounces four-cheese Mexican-style shredded cheese
Heat olive oil in a large pot or Dutch oven on medium-high heat. Add meat, onion, garlic and green pepper. Cook until meat is browned on all sides and vegetables are softened. Drain.
Add rest of ingredients except kidney beans and cheese. Bring to a boil. Reduce heat. Cover and simmer for two hours stirring every fifteen minutes.
Add kidney beans. Uncover and simmer for two more hours, again stirring every 15 minutes.
Serve with cheese sprinkled over top.
Per Serving: 431 Calories; 14g Fat (29.0% calories from fat); 39g Protein; 35g Carbohydrate; 11g Dietary Fiber; 78mg Cholesterol; 470mg Sodium. Exchanges: 1½ Grain (Starch); 4 Lean Meat; 2½ Vegetable; ½ Fat; 0 Other Carbohydrates.
About a year after I posted the original recipe we got a frantic request for a repost of my Tex-Mex style Shepherd’s Pie.
Tex-Mex Shepherd's Pie
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef, extra lean
1 medium onion -- diced
1 medium green pepper -- diced
11 ounces Mexican style corn, serving -- drained
14½ ounces no-salt-added whole tomatoes -- drained and diced
4 ounces diced green chilies -- drained
4 ounces mushrooms -- sliced
4 ounces black olives -- sliced
8 ounces no salt added tomato sauce
2 ounces pimientos -- diced
15½ ounces low sodium kidney beans, canned
½ cup red wine
8 ounces low-sodium cheddar cheese
2 cloves garlic -- minced
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1½ teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano
1½ pounds potatoes -- peeled and cubed
½ cup fat-free sour cream -- melted
1 tablespoon butter -- melted
½ teaspoon salt
¼ teaspoon white pepper
½ cup four-cheese Mexican-style shredded cheese
Boil potatoes until tender. Drain. Mash with sour cream, salt, white pepper and Mexican four cheese. Set aside
Cook beef in frying pan until it is browned. Drain.
Add onion, green pepper, corn, tomatoes, garlic, pimentos, beans, black olives, green chilies and mushrooms. Cook for 10 minutes.
Add tomato sauce, wine, seasoned salt, seasoned pepper, chili powder, cumin, and oregano. Bring to a boil.
Pour mixture into a 2 quart baking dish. Spread cheddar cheese over mixture. Spread mashed potatoes over dish, smoothing evenly. Brush surface with butter.
Bake in a 325°F oven for 35 to 40 minutes.
Per Serving: 505 Calories; 25g Fat (44.9% calories from fat); 27g Protein; 42g Carbohydrate; 8g Dietary Fiber; 79mg Cholesterol; 606mg Sodium. Exchanges: 2 Grain (Starch); 3 Lean Meat; 1½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
My niece asked if I could make a vegetarian version of Irish Shepherd’s Pie for St. Patrick’s Day since her husband is vegetarian. He liked it so much that when we went to their favorite Irish restaurant in town he ordered something different because he liked my pie better then theirs.
Irish American Shepherd's Pie - Vegetarian
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1¼ pounds vegetarian burger mix -- Morning Star Crumbles
1 tablespoon olive oil
3 ounces baby carrots -- diced
8 ounces mushrooms -- sliced
1 cup celery -- diced
1 cup frozen green peas
1 cup frozen corn
1 small onion -- diced
2 cloves garlic -- minced
1 tablespoon dijon mustard
1 tablespoon A-1® Steak Sauce
¼ cup red wine
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
½ teaspoon allspice
1 tablespoon cornstarch
1½ pounds potatoes -- peeled and cubed
½ cup low-fat sour cream
1 cup low sodium cheddar cheese -- shredded
½ teaspoon salt
¼ teaspoon white pepper
Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. In a separate pan cook carrots in boiling water. Drain.
Mash potatoes with sour cream, cheddar cheese, salt and white pepper.
Add olive oil to large frying pan and heat. Cook crumbles, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened.
Add carrots, peas, celery and corn. Cook until vegetables are softened.
Mix cornstarch and wine. Add to crumbles and vegetables. Add dijon mustard, A-1 Sauce, seasoned salt, seasoned pepper and allspice. Mix well and cooked until gravy has thickened.
Put crumble and vegetable mixture in a 2 quart casserole. Cover with mashed potatoes.
Bake uncovered at 325°F for 35 to 40 minutes.
Per Serving: 477 Calories; 12g Fat (22.1% calories from fat); 21g Protein; 75g Carbohydrate; 11g Dietary Fiber; 17mg Cholesterol; 825mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
Could you make your grilled mushrooms for me because no one else in the family likes mushrooms but me?
Grilled Teriyaki-Ginger Portobello Mushrooms
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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½ cup low-sodium teriyaki sauce
2 teaspoons ginger root -- minced fine
4 tablespoons balsamic vinegar
2 ounces Portobello mushrooms -- sliced ¼ inch thick
Mix teriyaki sauce, ginger and balsamic vinegar together in a large ziplock plastic bag. Add mushroom slices. Let marinate for 15 to 30 minutes.
Remove mushrooms from marinade and grill 3 to 5 minutes.
Per Serving:36 Calories; trace Fat (5.1% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit.
We have the big wigs coming from New York can you please make your carrot cake?
Carrot Cake
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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1¾ cups sugar
1½ cups vegetable oil
3 eggs
2 cups all-purpose flour
2½ teaspoons cinnamon
2 teaspoons baking soda
1½ teaspoons vanilla extract
1 teaspoon salt
¼ teaspoon ground nutmeg
2 cups carrots -- shredded
1 cup walnuts -- chopped fine
½ cup coconut flakes
½ cup golden raisins
¼ cup sherry
8 ounces crushed pineapple in juice -- drained
16 ounces low fat cream cheese -- softened
1 teaspoon vanilla extract
1¼ cups powdered sugar
Baker's Joy Spray -- *see Note
Heat oven to 350°F.
Soak raisins in sherry.
Mix sugar, oil and eggs in a large bowl until light and fluffy.
Sift in cinnamon, baking soda, nutmeg, salt and flour into egg mixture. Beat unto well incorporated.
Add vanilla extract and mix in thoroughly.
Drain raisins add to cake mixture along with carrots, walnuts and shredded coconut. Mix well.
Spray a 19-inch Bundt pan with oil. Spread cake mixture evenly in pan. Bake in 350°F oven for one hour or until tester inserted near middle comes out clean.
Cool on a cake rack. Spread icing on cooled cake.
To make icing beat cream cheese and vanilla in bowl until smooth and creamy. Gradually add sifted powdered sugar until smooth and spreading consistency.
Per Serving: 536 Calories; 32g Fat (52.7% calories from fat); 8g Protein; 56g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 515mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 Fat; 2 Other Carbohydrates.
NOTES: It is a combination of vegetable spray with flour in it.
The most requested, the most exclaimed over, and the fastest disappearing cookie in history. It doesn’t matter how many batches I make they are gone in a flash.
The Ultimate Ginger Cookie
Cookies: 60
Amount Measure Ingredient -- Preparation Method
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¾ cup butter -- softened
½ cup sugar
½ cup dark brown sugar -- packed
¼ cup molasses
2½ cups all-purpose flour
1 whole egg
1½ teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 tablespoon ginger root -- finely minced
¼ teaspoon salt
1½ ounces crystallized ginger -- ground fine
4 tablespoons sugar
Heat oven to 350°F.
Cream butter, sugar and brown sugar until light and fluffy.
Stir in the molasses and egg.
Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, crystallized ginger, and ginger root.
Shape dough into walnut size balls and roll in sugar. Put on ungreased baking sheet about 2 inches apart.
Bake 10 to 12 minutes.
Cool on rack.
Per Serving: 64 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 67mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Vegetable; ½ Fat; ½ Other Carbohydrates.