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Tuna Noodle Casserole

This homey and comforting tuna casserole is a welcome addition to any weeknight dinner. Round out this quick and easy dinner with a tossed green salad and refreshing Nestea.

1 1/2 cups wide egg noodles, cooked, drained and kept warm
1 Tbs butter or margarine
1 Tbs all-purpose flour
1/8 tsp dried dill
1 cup Nestlé? Carnation? Evaporated Milk
1/2 cup water
1/2 tsp Maggi? Instant Chicken Bouillon
2 (6-oz.) cans tuna, drained
1/2 cup peas
1 Tbs chopped pimiento
1/3 cup crushed potato chips



1 Preheat oven to 400°F. Grease 1-quart casserole.
2 Melt butter in medium saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and boullion. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas and pimiento. Spoon into prepared casserole. Sprinkle with chips.
3 Bake for 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper.
For Freeze Ahead
1 Prepare as above; do not top with chips. Do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
2 Preheat oven to 400°F.
3 Bake for 35 to 40 minutes. Sprinkle with chips. Bake for additional 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper.


Servings: 4

March 9, 2004 Potato Chip Day
American Indian, George Crum, made the first potato chips in 1853 while working as a chef in Saratoga Springs, NY. A hungry diner didn't like the thick French Fries and sent them back to the kitchen - twice! In exasperation, Crum sliced the fries too thin to eat with a fork - and potato chips were born.



POTATO CHIP COOKIES
5 cups crushed potato chips
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 cup milk
2 teaspoons vanilla extract
2 cups flour
3 teaspoons baking powder
1/2 cup chopped pecans

1) Preheat oven to 375 degrees F

2) In a large bowl, combine the first six ingredients and mix well.

3) Sift together the flour and baking powder. Add to the potato chip mixture. Stir in the pecans last.

4) Drop by teaspoonfuls onto a greased baking sheet

5) Bake for 10 to 15 minutes, or until lightly browned.

Crispy Coconut Chicken Fingers

Prep: 15 min - Total: 40 min

1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1-1/2 lb. boneless skinless chicken breast halves, cut into 1-inch strips
1 egg, lightly beaten
1/3 cup butter or margarine, melted

MIX coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter.

BAKE at 400°F for 25 minutes or until chicken is browned and cooked through, turning once.

Serve with Apricot Dipping Sauce, if desired.

Makes about 2 dozen chicken fingers.

Tip: Cut raw boneless chicken breasts into pieces when they are partially frozen to make them easier to cut and to prevent knife from slipping.

Apricot Dipping Sauce

Mix 1 cup apricot preserves and 2 Tbsp. GREY POUPON Dijon Mustard until well blended. Garnish with red pepper strips.


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Steak n Ale Pie


a.. 1/2 (17.5 ounce) package frozen puff pastry, thawed
b.. 1 tablespoon lard
c.. 1/2 pound cubed beef
d.. 1/4 pound carrots, diced
e.. 1/4 pound turnips, diced
f.. 1/2 pound peeled and cubed potatoes
g.. 1/4 pound onions, diced
h.. 1 cup water
i.. 1 cup bitter ale
j.. 1 tablespoon cornstarch
k.. 1/4 cup cold water
l.. salt and pepper to taste



Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.

3 Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.

4 Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.

Makes 4 servings

Mom's Turnips


a.. 3 turnips, peeled and chopped
b.. 1 pound bacon
c.. 4 tablespoons rendered bacon fat
d.. 1/2 cup packed brown sugar



Directions
1 Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.

2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.

3 In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.

Makes 10 servings

BAKED BEANS


29oz. Can pork & beans
? Cup packed brown sugar
? Cup ketchup
1 Tablespoon worcestershire sauce

Preheat oven to 350?
In a casserole dish; combine beans, brown sugar, ketchup, and Worcestershire sauce.
Bake in preheated oven for 45 minutes or until bubbly.



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Fried Potato Pie

a.. 6 medium potatoes, (or 6 cups frozen hash brown potatoes)*

a.. 4 ounces ham, diced (about 1/2 cup)

a.. 1 cup shredded cheddar cheese

a.. 4 eggs, slightly beaten

a.. 1 can (4 oz.) sliced mushrooms, drained

a.. salt and pepper, to taste

a.. 1 tablespoon onions, grated (optional)

a.. 1 tablespoon oil

a.. fresh tomato

a.. salsa

Method:
Peel and grate potatoes. Place in bowl and cover with water (if using frozen potatoes, see NOTE below). Allow potatoes to stand while preparing other ingredients.

Prepare omelet ingredients by combining diced ham, grated cheese, drained mushrooms, beaten eggs, salt, pepper and onions. Set aside.

Drain potatoes and squeeze out excess water.

Heat oil over medium heat in a 9-inch non-stick or well-seasoned cast iron pan until hot enough to sizzle a drop of water. Add half the potatoes to hot pan and gently press into the bottom. Pour omelet mix over potatoes. Add remaining potatoes. Cover pan with tight lid, reduce heat to simmer and cook for 20-30 minutes or until bottom of potatoes are golden brown crisp and potatoes are cooked.

Loosen edges of pie and invert pie onto serving plate. Cut pie into four wedges; serve pie with slices of tomato and a spoonful of salsa. Serves 4.

* NOTE: To save time, use frozen hash brown potatoes. Thaw potatoes in microwave, do not soak in water prior to using. Follow remaining directions as for fresh potatoes.

(Omelet ingredients may be varied to suit personal taste preferences.)

Bahama Breeze's Pan Seared Fish with Cucumber Jalapeno Slaw, Sweet Potatoe Mash and Asparagus



1 1/2 lb. Group, Mahi Mahi, Tilapia or Fish of Choice, cut into 4 fillets

1 tsp. Creole seasoning blend

1/2 tsp. Kosher salt

1 Tbs. olive oil

4 Tbs. Reduced Balsamic Drizzle

2 cups Sweet Potato Mash (recipe below)

12 Asparagus spears, cooked

1/3 cup Cucumber Jalapeno Slaw (recipe below)

4 Fresh Cilantro sprigs

1 lemon, thinly sliced

1 lime, thinly sliced

2 Tbs. chopped chives


1) Heat oil in nonstick pan to high heat. Season fish with Creole seasoning blend and place in hot saute pan cooking for 2-3 minutes until it has a seared color. Flip the fish over and finish cooking until done ot until 145 degrees.

2) Make 5-6 zig-zags with the reduced balsamic drizzle on each of four plates. Place the hot sweet potato mash in the center of plate and place 3 spears of asparagus radiating out from mash to the side. Place the fish slaw, and lay a cilantro sprig atop the slaw.

3) Garnish each plate with a lemon and lime slice and sprinkle with chopped chives.

*Gently heat balsamic vinegar in pot, reducing to 1/6th of original volume; funnel into a squeeze bottle. Refrigerate.


Sweet Potato Mash:

2 quarts water, hot; 1 Tbs. salt; 4 lbs. sweet potatoes, peeled, 2" dice; 3/4 cup milk; 2 oz. butter, 1/2" dice; 1/4 tsp white pepper; 1 tsp. cinnamon; 1 tsp. kosher salt; 1/4 cup brown sugar

1) Place the peeled and diced sweet potatoes in a 6 quart pot. Add hot water and salt, then place the stockpot on the stove over medium heat. Bring to a boil and cook for 35 minutes or until an inserted fork in the sweet potatoes pierce easliy.

2) Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside for step 3.

3) Drain the water from the sweet potatoes and transfer them into a mixing bowl. Using a wire whisk, mash until sweet potatoes are broken up. Add the warm seasoned milk and spices, mix again until the sweeet potatoes are smooth - being careful not to over mix. If needed, season with additional salt to taste. Garnish with chopped parsley. (Makes 8 servings) Enjoy!


Cucumber Jalapeno Slaw:

1 lb. salad cucumbers, peeled, seeded and sliced; 1 Red Pepper, sliced; 1 Yellow Pepper, sliced; 2 Jalapeno Peppers, seeded and cored, cut into 1/8" rings; 1 small Red Onion, sliced and seperated into rings; 1/2 cup Rice Vinegar; 1 Tbs. Extra virgin olive oil; 1/4 tsp. Kosher salt; 1/2 tsp. Creole Seasoning; 1/4 tsp. Cumin, fresh ground; 1/2 oz. Fresh Cilantro, chopped; 1/2 sp. Habanero or favorite Hot Sauce

1) Place the sliced cucumbers, red and yellow bell peppers, jalapeno and red onions in a stainless mixing bowl.

2) Combine the remaining ingredients in a small mixing bowl and mix with a wire whip until evenly blended. Pour the vinaigrette over the vegetables and toss until evenly blended. Adjust seasoning with additional kosher salt, if desired.

3) Chill for at least 4 hours before using.



Serves four guests

Lowfat Chicken and Red Wine Sauce

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
1 teaspoon salt and pepper to taste


Directions
1. Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
2. Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.




Serves 12 servings
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Fat: 3.51
Carbs: 18.72
Protein: 22.22
Calories: 208.05
Alcohol: 1.81

Grilled Swordfish with Tomato-Orange Salsa
Prep: 15 min, Marinate: 1:30, Cook: 10 min.
a.. 2 oranges, peeled, white pith removed, seeded and diced
b.. 1 cup tomatoes, chopped and seeded
c.. 2 Tbs. plus 2 tsp. red onion, minced
d.. 2 Tbs. plus 2 tsp. fresh parsley, chopped
e.. 1 Tbs. plus 1 tsp. fresh orange juice
f.. 1-1/4 tsp. balsamic vinegar
g.. 1/8 tsp. cayenne
h.. 2 cloves garlic, minced
i.. 2 tsp. fresh ginger, peeled and minced
j.. 1/2 cup teriyaki sauce
k.. 1/4 cup plus 3 Tbs. dry sherry
l.. 3/4 tsp. Oriental sesame oil
m.. 4 swordfish steaks, 1 inch thick, about 6 ounces each
Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 3/4 tsp. ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

Combine teriyaki sauce, sherry, remaining garlic, 1-1/4 tsp. ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.

Rio Breakfast Shake

2 Texas Red Grapefruit
1 cup peeled and diced ripe mango or peach
1 medium banana
8 oz peach yogurt
2 tablespoons honey
1 cup crushed ice
1/2 tsp vanilla extract
Thin slice of grapefruit, quartered for garnish



1 Juice grapefruit; measure 1 1/3 cups juice. In a blender jar, combine grapefruit juice with mango, banana, yogurt, 2 tablespoons honey, ice and vanilla; whirl until smooth.
2 Sweeten with additional honey, if desired.


Servings: 2

Low Carb Roasted Pork, Fennel, and Onions

Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.

2 Tbs butter
1 cup fresh sage
1 1/2 Tbs whole black peppercorns
2 tsp cumin seeds
3 lbs fat-trimmed loin roast, rolled and tied with bone
4 red onions, halved
3 bulbs fennel, untrimmed
2 Tbs olive oil
1 1/2 cups orange juice
1/2 cup chicken stock
1 Tbs balsamic vinegar
salt to taste



1 Melt butter in frying pan over medium high heat. Add 1/2 cup sage and stir until leaves are slightly darker green and crisp, about 1 minute. Transfer with slotted spoon to towels to drain. When leaves are cool, wrap in towels and seal in plastic bag. Save butter.
2 Finely grind peppercorns and cumin in a spice grinder.
3 Rinse pork and pat dry; rub pepper mixture all over the meat. Tuck remaining sage leaves equally under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a 10x15-inch pan.
4 Cut onions in half crosswise; don't peel. Trim off feathery fennel tops and reserve. Trim any bruises or dark spots from fennel. Rinse, then slice each vertically to make 3 or 4 equal slices.
5 Pour 2 tablespoons olive oil into a 10x12x15-inch rimmed pan and tilt to coat. Turn onions cut side down in pan. Turn fennel slices in pan to coat with oil.
6 Put roast on middle rack in 400 degree F (205 degrees C) oven. Drizzle fennel with 3/4 cup orange juice. Set vegetables on rack beneath pork. Bake until fennel slices are browned lightly on the bottom, about 35 minutes, then turn slices. Continue to cook with onions until both vegetables are browned on the bottom, about 20 minutes longer. If drippings in the pan get dark enough to scorch, pour a couple tablespoons of water onto them and tilt pan to distribute moisture. Bake pork until thermometer inserted in the center reaches 145 degrees F, about 45 minutes.
7 Transfer meat to large platter and keep warm; let stand at least 10 minutes. Add 2 tablespoons water to vegetables and tilt pan to distribute moisture; leave in pan and keep warm.
8 Remove rack and discard fat, then add reserved butter, remaining 3/4 cup orange juice, broth, and vinegar to roast pan. Boil on high heat, stirring to release browned drippings, until reduced to about 1/2 cup, about 10 minutes. Drain juices from pork into pan.
9 Arrange onions and fennel with pork. If desired, add some of the feathery greens from fennel tops. Sprinkle with the fried sage leaves. Slice roast and serve with vegetables and sauce. Add salt to taste.


Servings: 8

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 474.00
% Daily Value
Total Fat 28.00g 43%
Cholesterol 115.00mg 38%
Sodium 227.00mg 9%
Carbohydrates 18.00g 6%
Dietary Fiber 4.00g 16%
Protein 36.00g 72%

All-Star Pork Meatballs

1 lb ground pork
1 Tbs onion flakes
3/4 cup crushed corn flakes
1/2 tsp salt
1/8 tsp ground black pepper
1 egg
1/4 cup ketchup
3 Tbs brown sugar
1 tsp dry mustard



1 Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg.
2 In a small bowl stir together ketchup, brown sugar and dry mustard.
3 Spoon 2 tablespoons of the ketchup mixture into the pork and mix well.
4 Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin.
5 Coat the top of each meatball with the remaining ketchup mixture.
6 Bake for 30 minutes at 375 degrees F., until nicely browned and glazed.


Servings: 6

Parmesan Bacon Biscuit Sticks

A biscuit stick that's a perfect "on-the-go" snack! Also, great served with soups or salads.

Prep: 15 min - Bake: 10 min

Biscuit Sticks Ingredients:

1 1/4 cups all-purpose flour
1/4 cup grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 cup cold LAND O LAKES? Butter
2/3 cup milk or half & half
2 tablespoons real bacon bits

Topping Ingredients:

1 tablespoon milk or half & half
1 tablespoon grated Parmesan cheese

Heat oven to 425°F. Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon bits; mix just until flour is moistened.

Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10x6-inch rectangle. Cut into 10 (1-inch) strips.

Place sticks 2 inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.

Bake for 10 to 12 minutes or until lightly browned.

Makes 10 biscuit sticks


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Pasties

a.. 1 recipe pastry for a 9 inch double crust pie
b.. 5 baking potatoes, peeled and sliced
c.. 1 onion, chopped
d.. 1 cup diced rutabaga
e.. 1 pound finely chopped pork
f.. 1/4 cup butter
g.. salt and pepper to taste
h.. 2 cloves garlic, crushed



Directions
1 Preheat oven to 400 degrees F (200 degrees C).

2 Roll dough into 4 thin circles. Arrange potatoes, onion, rutabaga and pork over 1/2 of each dough circle. Dot with butter and season with salt and pepper to taste. Add crushed garlic if desired. Fold dough over the filling and pinch and roll along edges. Poke a few holes in the top with a fork and place on a lined cookie sheet.

3 Bake in the preheated oven for 45 minutes, or until top is golden brown.

Makes 4 servings

Real Potato Leek Soup


a.. 18 small red new potatoes
b.. 6 cups chicken broth
c.. 3 leeks, chopped
d.. 3 tablespoons butter
e.. 2 cups milk
f.. salt and pepper to taste



Directions
1 Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, sautee leeks in butter until translucent.

2 When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

Makes 8 servings

Irish Potato Cake

a.. 2/3 cup shortening
b.. 2 cups white sugar
c.. 2 eggs
d.. 3/4 cup milk
e.. 2 cups all-purpose flour
f.. 2 teaspoons baking powder
g.. 1/8 teaspoon salt
h.. 2 teaspoons ground cinnamon
i.. 2 teaspoons ground cloves
j.. 2 teaspoons ground nutmeg
k.. 2 cups mashed cooked potatoes
l.. 1 cup chopped walnuts
m.. 1 cup raisins



Directions
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.

2 In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the potatoes and milk. Stir in nuts and raisins.

3 Pour into a 10 inch Bundt pan. Bake in the preheated oven for 90 to 120 minutes, or until a toothpick inserted into the cake comes out clean.

Makes 1 - 10 inch tube or Bundt pan

STEWED PORK CHOPS

"This is how i cook my pork chops. Very good."

4-6 boneless pork chops
1 pkg Lipton Onion Soup mix
4-6 medium size potatoes
Water

Put pork chops in a 9x13 inch casserole dish.
Cut potatoes in cubes and place on top of pork chops.
Add onion soup mix.and enough water to cover all.
Cook at 350? for 1 hour.



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Lemon Chicken Salad

. 2 small boneless, skinless chicken breast halves (6 ounces total)
. 1/4 cup lemon juice
. 1 teaspoon lemon-pepper seasoning
. 1 tablespoon olive oil or cooking oil
. 2 tablespoons honey
. 2 tablespoons coarse-grain brown mustard or Dijon-style mustard
. 2 teaspoons lemon juice
. 3 cups torn mixed greens
. 1 cup chopped, seeded cucumber
. 1 medium tomato, seeded and chopped
. Fresh nasturtiums or other edible flowers (optional)


1. Place chicken in a plastic bag in a deep mixing bowl. Pour lemon juice over chicken in bag. Close bag and turn chicken to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning bag occasionally. Drain chicken, discarding lemon juice.
2. Sprinkle both sides of chicken breast halves with lemon-pepper seasoning, pressing into surface.
3. In a medium skillet cook chicken in hot olive oil or cooking oil over medium heat for 8 to 10 minutes or until chicken is tender and no pink remains, turning often to brown evenly. Remove from skillet. Cut chicken across the grain into 1/2-inch-wide strips.
4. Meanwhile, for dressing, in a small bowl stir together the honey, brown or Dijon-style mustard, and lemon juice. Set aside.
5. Divide mixed greens, cucumber, and tomato between 2 individual salad bowls or plates. Arrange the hot chicken strips atop the greens and vegetables. If desired, garnish with the nasturtiums or other edible flowers. Serve with the dressing. Makes 2 servings.

Caputo's Simple Eggplant Salad

a.. 2 medium eggplant, sliced 1/2 inch thick

a.. 1/2 cup extra virgin olive oil for brushing eggplant

a.. 1/2 extra virgin olive oil

a.. 1/3 cup balsamic vinegar

a.. 2 cloves garlic, chopped

a.. 1/2 bunch parsley, stems removed

Method:
Preheat oven to 350 degrees. Place the sliced eggplant on a baking sheet in a single layer. Brush with olive oil and place in oven for about 20 to 25 minutes, until the eggplant just begin to get golden. Remove from oven and allow the eggplant to cool. Place all remaining ingredients in a food processor and pulse until a coarse paste. Place in a nonreactive container and store for 5 to 7 days, bringing to room temperature before serving. Serve wiht bruscetta, stuff mushroom caps and bake or use as a pasta sauce.