Frog's Eye Salad

1 1/3 cups (8 oz) RONZONI Acini Di Pepe, uncooked
1 can (20 oz ) pineapple chunks or tidbits, drained (reserve 1/4 cup juice)
1 3/4 cups milk
1/4 cup sugar
1 package (3.4 oz) instant vanilla pudding or coconut cream or banana cream pudding instead
1 can (8 oz) crushed pineapple, undrained
2 cans (8 oz each) mandarin orange segment, drained
2 cups frozen non diary whipped topping or whipped cream, whipped
1/2 cup coconut
3 cups miniature marshmallows (optional)

Note:

I have eaten this same salad with halved strawberries and grapes added to the mixture as well.

Cook pasta 10 or 11 minutes. Rinse with cold water; drain well.

In a large bowl, beat reserve pineapple juice, milk, sugar and pudding for 2 minutes. gently stir in pasta and remaining ingredients. Cover and refrigerate for at least 5 hours.

Makes about 12 servings

Spinach Parmesan Rice Bake

Worldwide Ward Cookbook (Secret Recipes), Deanna Buxton

1 12 oz package frozen spinach
2 cups cooked cold white or brown rice
2 cups Cheddar cheese or Swiss, grated or shredded
1/3 cup melted butter
3/4 cup grated Parmesan cheese or to taste
1/3 cup chopped onion or 2 large green onion, chopped
1-2 cloves garlic, minced or 1/2 teaspoon garlic powder
3 large eggs, beaten
3/4 cup milk or half-and-half
Salt and pepper to taste
1/8 teaspoon Cayenne pepper
1/4 cup extra grated Parmesan cheese

Preheat the oven to 350. Grease a 11 x 7-inch baking dish generously.

Cook 1 12 oz package frozen spinach according to package directions, squeeze to remove all excess moisture.

In a large bowl mix: spinach, rice, eggs, onion, butter, garlic, milk, seasonings and cheeses except 1/4 cup extra Parmesan cheese.

Transfer the mixture ti prepared baking dish; sprinkle with the Parmesan cheese. Bake covered or uncovered  for 25 or until set. Don't over bake. If you like it top with fresh mozzarella the last 5 minutes if baking.

Makes 10 servings

                                                                                                      Josiah Brenner
                                                                                                      Brisbane, Australia

Note: This is half the recipe.

King Ranch Chicken

Southern Living 1999 Annual Recipes

www.southernliving.com

4 skinned and boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 green bell pepper, chopped
1 medium onion, chopped
2 (10 oz) cans ROTEL diced Tomatoes and Green Chilies
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 3/4 oz) can cream of chicken soup, undiluted
12 (6-inch) corn tortillas, cut into quarters
2 cups (8 oz) shredded Cheddar cheese

Sprinkle chicken breast halves with salt and pepper; place in a lightly greased 13 x 9-inch baking dish.

Bake at 325 for 20 minutes or until done; cool. Coarsely chop chicken.

Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute until crisp-tender. Remove from heat; stir in chicken, tomatoes and green chilies, and soups.

Place one-third of tortilla squares in bottom of a lightly greased 13 x 9-inch baking dish; top with one-third of
chicken mixture, and sprinkle evenly with 2/3 cup cheese. Repeat layers twice, reserving last 2/3 cup cheese.

Bake at 325 for 35 minutes; sprinkle with reserved cheese, and bake 5 more minutes, Let stand 5 minutes before serving.

Yield: 6-8 servings

Note: I usually make half the recipe since I have a small family.

Cheesy Orzo

Rachel Ray, Food Network Host: 30 Minute Meals.

www.foodnetwork.com

2 tablespoons extra virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 oz each) chicken or vegetable broth or stock
2 cups orzo
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Preheat a 8-inch pot with a tight-fitting. Cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the an and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes stirring occasionally or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste.

Your favorite fresh herbs may also be stirred into the orzo to strengthen the flavor even more.

Yield: 4 servings

Note: I ended up adding 1/2 cup more chicken broth when cooking the orzo and I added the finely grated zest of 1 big lemon at the end.

No salt was necessary at the end. Peas can be added also as well as chopped basil or parsley.

Serve IMMEDIATELY or it will get sticky and will clumped together. If that is the case, a little amount of hot chicken broth can be added.

Diana's Peach Jello

Recipe courtesy of my dear friend Diana Urbano Chang




2 cans (15 oz each) peach slices in light syrup or 1 can of peach slices and 1 can pineapple chunks, drained reserving 1/2 cup of the syrup
1 can (14 oz) fat-free sweetened condensed milk
1 cup (8 oz) whipping cream
6 oz cream cheese (not fat-free or reduced-fat)
2 envelopes unflavored gelatin
1/3 cup boiling water
1 tablespoon lemon juice

Mix the gelatin with the boiling water and dissolve well.

Meanwhile, place the condensed milk, cream cheese, lemon juice and whipping cream, in the blender and combine well.

Place chopped peaches (reserving a few slices for garnish) in the bottom of a 13x9-inch glass dish .Pour the mixture on top of the fruit, Cover with plastic warp and refrigerate until firm.

Garnish with peach slices, mint leaves and maraschino cherries if desired.

Makes 16 servings

Arroz con Leche (Rice Pudding)

Taste of Home, Annual Recipes 2012

www.tasteofhome.com

1 1/2 cups water

1/2 cup uncooked long grain rice

1 cinnamon stick (3 inches)

1 cup sweetened condensed milk

3 tablespoons raisins

In a small saucepan combine water, rice and cinnamon stick. Bring to a boil. Reduce heat; simmer uncovered for 15-20 minutes or until water is absorbed.

Stir in the sweetened condensed milk and raisins. Bring to a boiled, Reduce the heat; simmer, uncovered. for 10-15 minutes or until thick and creamy, stirring frequently. Discard the cinnamon stick. Serve pudding warm or cold. 

Yield: 4 servings

                                                                                                    Marina Castle
 
                                                                                                    Hollywood, California

Banana Ginger Waffles

Southern Living, Annual Recipes 1986

www.southernliving.com

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoons salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
2 eggs, beaten
1/3 cup brown sugar
3/4 cup milk
1 ripe banana, mashed
1/4 cup molasses
1/4 cup butter or margarine, melted
2 large bananas, sliced (optional)

Combine flour, baking powder, salt, cinnamon and ginger in a medium mixing bowl; mix well.

Combine eggs, sugar, milk, banana and molasses; beat well until smooth. Add to dry ingredients, stirring just until moistened; stir in butter.

Bake in a preheated lightly oiled waffle iron about 5 minutes,

Serve with sliced bananas, if desired.

Yield: 12 (4-inch) waffles

                                                                                                   Lilly S. Bradley
                                                                                                  Salem, Virginia

Corn Fritters

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 large eggs
1/2 cup milk
2 cups fresh corn or 1 package (10 oz) frozen whole kernel corn, thawed according to package directions and drained
Vegetable oil for frying

Mix the eggs and milk in a medium bowl. In a different bowl, combine the the dry ingredients. Add the wet mixture to the dry mixture and mix until moistened. Stir in the corn.

Heat up some oil in  a skillet and add tablespoons of the batter. Fry 1 or 2 minutes on each side until golden brown. Place the fritters on paper towels to drain the excess of oil.

Serve hot or warm.

Makes 4-6 servings

Note: Use as a side dish for pork, chicken or roast or with honey or maple syrup for breakfast.

Pollo al Verdeo or Chicken in a scallion creamy sauce (Argentina)

I  had never heard of this recipe before but according to some websites, it is from Argentina. I read many recipes of the same dish which were basically the same thing with a couple of changes and I made my own version. I stayed pretty true to what it really is.

My family loved it; my little boy said I  should definitively do it again.

4 boneless skinless chicken breasts (2 whole chicken breasts)
1 tablespoon butter
1 tablespoon olive oil
Pinch of salt and Freshly ground black pepper

2 garlic cloves, chopped
6 green onions or scallions, chopped (white and green parts)
1/2 cup white wine
1 cup whipping creamy
1/2 cup low-sodium chicken broth
1/2 teaspoon cornstarch
Fresh parsley, chopped

In a big skillet heat up the butter and oil until hot. Add the chicken breasts and sprinkle with the salt and pepper. Cook on medium heat on both sides just to brown and remove from the skillet.

Add the garlic and green onions to the skillet and cook for 1-2 minutes being careful not to burn the garlic. Stir in the white wine and reduce to half the amount.

Cut the chicken breasts into slices. Add them to the skillet along with the cream and chicken broth in which the cornstarch has been dissolved. Cook covered on  low heat stirring now and then to avoid lumps. Cook for 5-8 minutes depending on the thickness of the chicken slices.

Sprinkle with some chopped parsley.

Makes 5-6 servings

Brown Bread

Pillsbury Book of Baking

www.pillsbury.com

I love brown bread and I am on the search for the best brown bread recipe. I have tried so many and I have found very good ones, those make it to this blog. This one has some cornmeal in it which gives it some heartiness. My little girl calls it chocolate bread even though there is no chocolate in it.

2 cups raisins
3 cups all-purpose flour
2 cups buttermilk or 2 tablespoons cider vinegar and enough milk to make 2 cups; let rest for 10 minutes
1 egg, beaten
1/2 cup molasses
1/2 cup packed brown sugar
1/4 cup butter, softened
1 cup cornmeal
2 teaspoons baking soda

Place raisins in a small bowl and cover with boiling water; let stand 5 minutes and drain.

In a large bowl, beat butter and brown sugar until light and fluffy. Add cornmeal, molasses, buttermilk and 1 egg. Blend well. Stir in the flour an d baking soda. Fold in raisins.

Preheat the oven to 350 F. Grease and flour bottoms only of 2 8x4-inch  loaf pans. Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes. Remove from pans. Cool completely on a wire rack. Wrap with plastic film and store.

Makes 16 slices

Note: I greased and floured the sides as well.

Hearty Chicken Bake

Collector's Edition, Great American Cookbook from your favorite brand companies.

3 cups hot mashed potatoes
1 cup (4 oz) shredded Cheddar cheese
1 can (2.8 oz) Durkee French Fried Onions
1 1/2 cups (7 oz) cubed cooked chicken
1 package (10 oz) frozen mixed vegetables, thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Preheat oven to 375. In medium bowl, combine mashed potatoes ( I just cooked them, mashed them and added some salt and pepper), 1/2 cup cheese and 1/2 can French Fried Onions, mix thoroughly. Spoon potato mixture into greased 1 1/2 quart casserole. Using back of a spoon, spread potatoes across bottom and up sides of dish to form a shell.

In large bowl, combine chicken, cream of chicken, vegetables, milk and seasonings, pour into potato shell.

Bake uncovered, at 375 F for 30 minutes or until heated through. Top with remaining cheese and onions; bake uncovered, 3 minutes or until onions are golden brown. Let stand 5 minutes before serving.

Makes 4-6 servings

Anzac Biscuits

I had the most amazing Anzac Biscuits living in Australia. I have tried to find a great recipe and failed many times. This one is pretty close to the ones I had Down Under.

Cooking Light, Annual Recipes 1998

1 cup regular oats (not quick-cooking)
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
1/4 cup stick margarine, melted ( I used butter)
3 tablespoons water
2 tablespoons Golden cane syrup such as Lyle's or light-colored golden corn syrup. (I used 1 tablespoon honey and 1 tablespoon light corn syrup since it is hard to find golden cane syrup)
Vegetable cooking spray ( I used parchment paper)

Preheat oven to 325.

Combine first 5 ingredients in a bowl; stir well. Add margarine, water and syrup. Stir well. Drop by level tablespoonfuls, 2 inches apart onto baking sheets cooking with cooking spray. Bake at 325 F for 12 minutes or until almost set. Remove from oven; let stand 2-3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely.

Yield: 2 dozen (serving size: 1 cookie)
Calories: 98

                                                                                                     Sandy Bennett
                                                                                                     Waldport, Oregon
                                                                                             

Pepper Steak like Michellina's

I am not a big fan of frozen food but I like Michellina's Pepper Steak. I duplicated the recipe at home and it was in my opinion better because it was fresh.

The beef and green peppers can be cut into strips or dice depending on your choice. I like the way Michellina's does it, diced and my kids seems to have no trouble eating the green peppers when they look smaller.

Sometimes, I use pork instead of beef, it tastes really good as well.

1/2-3/4 pound beef or pork, cut into thin strips or diced
1 1/2 tablespoons Canola oil
1 big clove garlic, minced
1/2 cup chopped yellow onion
1 green pepper, cut into thin strips or diced
2 cans (8 oz each) no salt-added tomato sauce
Pinch sugar
2 cans (8 oz each) beef broth (use the empty tomato sauce cans)
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
Freshly ground black pepper
Seasoned salt (optional)

Heat up 1 1/2 tablespoons Canola oil in a big skillet. Add the meat and cook until it is slightly browned on both sides. Add the garlic and onions and cook on low heat until onion is tender. Stir in the Worcestershire sauce and mix well.

Pour the tomato sauce, beef broth and pinch of sugar and cook on medium heat until the sauce reduces to a desired thickness. Finally, stir in the green pepper, black pepper and seasoned salt if needed. Stir in the dried parsley and cook for 1 or 2 minutes. Do not overcooked the green pepper.

Serve hot over steamed rice.

Makes 5 servings.

Strawberry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz) container vanilla yogurt (1 cup)
1/2 cup oil
1 teaspoon grated lemon peel
2 eggs
1 1/4 cup fresh strawberries, diced

Mix the dry ingredients in a bowl.

Combine the wet ingredients in another one. Add the lemon peel.

Stir the dry ingredients into the wet ingredients and combine just to moisten. Add the strawberries.

Line 16-18 muffin cups with paper cups and distribute the batter among them 2/3 full.

Sprinkle the tops with Cinnamon-Sugar:

2 tablespoons sugar mixed with 2 teaspoons ground cinnamon.

Bake at 350 F for 20-22 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Sweet and Sour Sauce

Recipe courtesy of Liz Wilson

1 cup each:

Ketchup

Sugar

Cider Vinegar

Heat up to dissolve the sugar. 

If you desire, add 1/2 teaspoon cornstarch and blend well. Cook to thicken.

Note. You can add 3/4 cup cider vinegar only and add 1/4 cup pineapple juice before heating up or cooking.

Triple Cheese Flatbread

Betty Crocker's Bisquick Cookbook

www.bettycrocker.com

2 cups Original Bisquick mix
1/2 cup hot water
2 tablespoons margarine or butter, melted
1/4 cup shredded Cheddar cheese (1 ounce)
1/4 shredded Monterey Jack cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning, if desired

Heat oven to 450. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 60 times.

Roll or pat dough into 12-inch square on ungreased cookie sheet. Spread margarine or butter over dough. Mix remaining ingredients. Sprinkle over dough.

Bake 10-12 minutes or until edges are golden brown. Serve warm.

16 servings

1 serving: 90 calories

High Altitude: No change