Thursday, 21 April 2016

Strawberries Lola

Strawberries Lola4 cups fresh strawberries
4 tbsp dairy sour cream
4 tsp brown sugar
Wash, hull and drain strawberries and place in 4 dessert dishes. Top each with 1 tbsp of sour cream and sprinkle with 1 tsp brown sugar.
Serves 4

A wonderful end to the meal. You might not think these ingredients should go together, but this dessert is surprisingly refreshing and delicious.

I invited a few of my favourite lady friends for lunch today to taste test some more recipes from No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes by Joy Gallagher Douglas.

Orange Blossom Specials
Chicken and Peppers
Chutney Peaches
Tomatoes and Brie
Lovely Limas

Strawberries Lola
To get this meal on the table for 1 pm (using the recipes exactly as posted):
12:15 set table
12:20 make dessert
12:30 make biscuits
12:35 make chicken
12:40 make lima beans
12:45 make peaches
12:50 make tomatoes and brie
12:55 make beverages
Times will need to be adjusted if you use my suggestions.

Cream Cheese Biscuits

Biscuits1/2 cup butter or margarine, at room temperature
1 package cream cheese
1 cup sifted all-purpose flour
Cream together butter or margarine and cream cheese. Add flour and a pinch of salt and mix well. Form into small balls and put on ungreased baking sheet. Press down with fingers. Bake in preheated 350F oven for about 20 minutes, or until golden brown. Serve with butter.
Serves 4

Lovely Limas

Lovely Limas1 package frozen lima beans
2 tbsp chopped pimento
2 tbsp butter
1/2 cup dairy sour cream
In saucepan, cook lima beans according to package directions and drain well. Combine with remaining ingredients and mix lightly but well.
Serves 4

I think even lima bean haters might like this recipe. I found that frozen lima beans were very expensive so I used canned lima beans, rinsing the beans and cooking them in fresh water. Because I used canned beans, the cooking time was much shorter.

Tomatoes and Brie

Tomatoes and Brie2 ripe tomatoes
4 thin slices Brie cheese
1 tbsp chopped fresh basil or 1 tsp dried basil
2 tbsp red wine vinegar
On small serving plate, overlap sliced tomatoes and slices of Brie. Sprinkle with basil and vinegar, and salt and pepper if desired.
Serves 4

Delicious. Refreshing. A wonderful way to start the meal.

Chutney Peaches

Chutney Peaches
4 canned peach halves
4 tbsp melted butter
4 tbsp chutney
Place peach halves cut side up in buttered baking dish. Brush each with 1 tbsp melted butter and fill cavity with 1 tbsp chutney. Bake in preheated 350F oven for 10-15 minutes, or until hot.
Serves 4

I used peach chutney for the filling. These little gems were soooooo delicious.

Chicken and Peppers

Chicken and Peppers1 green or red sweet pepper
2 tbsp butter
4 whole chicken breasts, halved
ground cumin
Cut pepper in half. Core and remove seeds and slice into thin strips. Heat butter in large skillet over medium-high heat. Sprinkle each brest half with a pinch of cumin. Saute breasts for about 3 minutes on each side, or until lightly browned. Turn breasts, add pepper strips and reduce heat to medium-low. Cook, stirring often, until breasts are tender, about 5 minutes on each side. Sprinkle with salt and pepper.
Serves 4

I couldn't understand buying boneless, skinless chicken breasts and then frying them, so, I seasoned them and baked them in the oven. I added them to the sauteed peppers shortly before serving. I think it must have been the cumin, but the chicken had a lovely aroma and taste.

Orange Blossom Specials

Orange Blossom Specials3 cups orange juice
1 cup white wine
2 thin orange slices
4 mint sprigs (optional)
Put ice cubes in 4 tall glasses. In pitcher, mix orange juice and white wine. Fill glasses. Garnish with half a slice of orange and a mint sprig if desired.
Serves 4

This beverage is very enjoyable!

Wednesday, 13 April 2016

Cherry-Cheese Parfaits

Cherry-Cheese Parfaits

1 package cheesecake mix
2-1/2 cups cherry pie filling
2 tsp grated lemon rind
6 tsp slivered almonds

In small bowl, prepare graham cracker crumbs from mix according to package directions. Set aside. In medium bowl, prepare filling according to package directions; add lemon rind. Spoon half the crumbs into 6 parfait glasses. Then layer some cheesecake filling, some cherry pie filling, more crumbs, remaining cheesecake filling and remaining cherry pie filling in each glass. Sprinkle 1 tsp slivered almonds on each parfait and chill until serving time. Makes 6 servings.

Parmesan Broccoli

Parmesan Broccoli

1 bunch broccoli (about 1 lb.)
4 tbsp butter
3-4 tbsp grated Parmesan cheese

Cut off broccoli stem and leaves, and break the rest into florets. Wash well, drop into boiling salted water, cover and boil until tender-crisp, 8-10 minutes. Drain and return broccoli to saucepan. Melt butter in small saucepan and pour evenly over broccoli. Sprinkle with salt and pepper to taste. Turn into serving bowl, being sure to drain all the butter from the saucepan onto broccoli, and sprinkle with grated Parmesan cheese.

The only thing I did different with this recipe is to use my rice/veggie steamer instead of boiling the broccoli. I prefer my veggies plain, but this recipe was a nice change of pace.

Deviled Potatoes

Deviled Potatoes

1 package (4 servings) instant mashed potatoes
1/2 cup dairy sour cream
2 tsp prepared mustard
2 tbsp chopped green onion

In saucepan, prepare potatoes according to package directions. In another saucepan, heat sour cream over low heat (do not boil). Add mustard and 1/2 tsp salt; stir to blend. Mix into hot potatoes with onion. Immediately turn into a 4-cup casserole and heat in preheated 350 F oven for about 10 minutes.

Okay, these potatoes were delicious. I say "were" because I had one helping and Hal ate all the rest . . . lol . . . I think that means he liked them. They had a really nice texture and turned a box of instant potatoes into a lovely side dish. I did not heat the sour cream in advance.

Lime-Broiled Chicken Breasts

Lime-Broiled Chicken Breasts

4 whole chicken breasts, halved
1/4 cup olive or vegetable oil
4 tbsp Italian salad dressing mix
1/4 cup fresh lime juice
Place chicken breasts, skin side up, in large baking dish. Combine oil, salad dressing mix and lime juice in a small bowl. Pour evenly over chicken. Cover and marinate in refrigerator for at least 1 hour. Put baking dish under broiler 3 inches from heat and broil, basting with marinade and turning several times, for 30 minutes, or until chicken is fork tender and glazed.

I substituted 1/4 cup of Italian salad dressing for the oil and dressing mix and I used boneless, skinless chicken breasts. I was nervous about the whole 3 inches from the broiler instruction so I lowered the rack a little more. When I put the potato casserole in the oven during the last 10 minutes, I had to turn the heat down to 350 F. It didn't seem to be a problem.

Hal gave the chicken 2 thumbs up. I found it very light and refreshing thanks to the citrus.

Virgin Caesar Cocktails

Virgin Caesar Cocktails

4 cups regular or spicy Clamato juice
Celery salt
4 celery stalks
4 lime slices

Wet rims of four 8-oz glasses with water and spin in celery salt. Put ice cubes in glasses and fill with Clamato juice. Add salt and pepper to taste, and stir. Garnish with celery stalks and thin slices of lime.

Serves 4.

I don't really like celery salt on the rims so I skipped this step. And of course my Caesar was "experienced" with 1 ounce of Silent Sam vodka . . . lol . . .

Sunday, 10 April 2016

Pineapple Cheese Casserole

This recipe came to me from my friend, Charlotte.  It is delicious as a side dish for ham or roast pork.

1 20 oz can pineapple chunks, do not drain
1 cup shredded sharp cheese
1/3 cup sugar
e Tbsp flour
3/4 cup Ritz cracker crumbs
1/4 cup melted margarine.

Combine pineapple, sugar and flour.  Add cheese.  Pour in buttered 1 quart dish.  Cover with crumbs and drizzle margarine over top.  Bake at 350 F for 20 minutes.

Thursday, 7 April 2016

Hot Bean Dip-idity Do!

A good friend brought this dip to an event and I just loved it so I decided to share it with you.

1 can refried beans
1 pkg. cream cheese
1 cup sour cream
2 cups of shredded cheese (your choice)
1 pkg taco seasoning
green onions

Blend all together with electric handmixer or food processor.  Put in a small casserole dish.  Add a little more cheese on top.  Bake 25 minutes at 350F.  Remove from onion and top with green onions.

Serve hot with tortilla chips, french bread slices, melba toast rounds or whatever you want.

Lots of variations for this dish.  You can add chili peppers or hot sauce.  You can add onion and green peppers.  You can add some salsa.  Go Wild!

Tuesday, 5 April 2016

Calico Bean Pot

Good friend, Pam D., brought this dish to a pot luck and it was delicious.  She was kind enough to share the recipe with me.  And now I'm sharing it with you.

8 slices maple bacon
1 cup chopped onion
1 14 oz can green beans, drained
1 14 oz can lima beans, drained
1 14 oz can pork and beans
1 14 oz can kidney beans, drained and rinsed
3/4 cup brown sugar, firmly packed
1/2 cup vinegar
1/2 tsp garlic salt
1/2 tsp dry mustard
1/8 tsp pepper

Cut bacon into small pieces and cook until crisp.  Cook onion until soft.  Add all ingredients in a large casserole.  Bake at 350F for 1 hour, uncovered.

Pam noted that she increased the pork and beans to 3 cans and increased the dry mustard to 1 tsp.

Sunday, 3 April 2016

Boston Bean Casserole

Image result for baked beans

4 slices bacon
1-2 Tbsp finely chopped onion
2-4 Tbsp chopped green pepper
1/2 cup chopped celery
2 cans (18 oz each) oven-baked beans, Boston style

Cut 3 slices of bacon into squares and fry with onion and green pepper until bacon is crisp.  Pour off excess fat and combine with celery and baked beans in a casserole.  Sprinkle with 1 slice of raw bacon, finely diced.  Bake in moderate oven (375F) until top is browned, 40 minutes.

Serves 6.

Note:  I generally cook the celery in with the bacon, onion, etc.

Boston Baked Beans

4 slices bacon
1 cup chopped onion
1 clove garlic, minced or pressed
2 cans (15 oz each) pinto beans
1/2 cup water
1/4 cup ketchup
1/4 cup molasses
1 Tbsp Dijon mustard
1/2 tsp powdered ginger
1/2 tsp salt
1/4 tsp pepper

Slice bacon into 1/2" strips.  Saute bacon, onion, and garlic for 5 minutes, stirring occasionally.

Drain beans.  Combine beans, onion mixture and remaining ingredients in a 1-quart casserole.  Bake, covered at 350F for 30 minutes.  Uncover.  Bake 30 minutes longer.

Serves 4.  

Friday, 1 April 2016

Baked Beans with Meat

2 one-pound cans of baked beans
1 can canned pork loaf, chopped ham, sausage or franks
1/4 cup ketchup
1 tsp prepared mustard

Pour baked beans into 2-quart casserole.  Cover with canned meat cut into serving pieces.

Combine ketchup and mustard; spread over meat.

Bake in moderate oven (375F) for 30 minutes.

Serves 6.