6 Tblsp butter
1 Tblsp Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
4 1/2 c corn chex
4 1/2 c rice chex
1 c mixed nuts
Heat oven to 250. On large baking sheet, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Tuesday, December 10, 2013
Salmon Patties
1 can salmon
1 c oats or bread crumbs
1 c milk
2 eggs, well beaten
1 tsp lemon juice
1 Tblsp grated onion
1/2 tsp salt
1/4 tsp pepper
1 tsp parsley
Mix together. Form into patties. Fry in oil until crispy and cooked inside.
1 c oats or bread crumbs
1 c milk
2 eggs, well beaten
1 tsp lemon juice
1 Tblsp grated onion
1/2 tsp salt
1/4 tsp pepper
1 tsp parsley
Mix together. Form into patties. Fry in oil until crispy and cooked inside.
Thai Coconut Chicken Curry
2 Tblsp curry paste
4 c coconut milk
1 tsp sugar
6 oz chicken cut into bite size pieces
8 oz can sliced or diced water chestnuts
15 oz can baby corn
1/2 red onion sliced
1/2 c fresh basil leaves
On low heat put paste in pot. Whisk in 1 can coconut milk on high heat. Add rest of coconut milk and sugar. Bring to a boil. Add chicken, water chestnuts, corn and onion. Cook for 3-5 minutes. Add basil. Serve over rice.
4 c coconut milk
1 tsp sugar
6 oz chicken cut into bite size pieces
8 oz can sliced or diced water chestnuts
15 oz can baby corn
1/2 red onion sliced
1/2 c fresh basil leaves
On low heat put paste in pot. Whisk in 1 can coconut milk on high heat. Add rest of coconut milk and sugar. Bring to a boil. Add chicken, water chestnuts, corn and onion. Cook for 3-5 minutes. Add basil. Serve over rice.
Chicken Pot Pie Soup
1/3 c butter
1/3 c flour
1/3 c chopped onion
2 stalks celery
1/2 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1 3/4 c chicken broth
2/3 c milk
2 c cooked chicken cut into cubes
1 c frozen peas and carrots
2 potatoes cubed
Heat butter over low heat until melted. Blend in flour, onion, celery, and seasonings. Cook over low heat, stirring constantly until mixture is smooth and bubbly, remove from heat, stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, vegetables and potatoes. Cover and cook until potatoes are soft.
1/3 c flour
1/3 c chopped onion
2 stalks celery
1/2 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1 3/4 c chicken broth
2/3 c milk
2 c cooked chicken cut into cubes
1 c frozen peas and carrots
2 potatoes cubed
Heat butter over low heat until melted. Blend in flour, onion, celery, and seasonings. Cook over low heat, stirring constantly until mixture is smooth and bubbly, remove from heat, stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, vegetables and potatoes. Cover and cook until potatoes are soft.
Lemon Linguine
1/4 c minced onion
3 cloves garlic
1 Tblsp butter
zest of 1 lemon
1 1/4 tsp lemon pepper
1 -8 oz yogurt
1 Tblsp milk
2 Tblsp parmesan cheese
1 Tblsp lemon juice
Fresh chives and parsley
1/2 pkg cooked linguine
Cook onion and garlic in butter. Add lemon zest, lemon pepper, yogurt and milk. Turn heat down and add parmesan and lemon juice. Turn heat up and toss in cooked linguine. Sprinkle with chives and parsley.
3 cloves garlic
1 Tblsp butter
zest of 1 lemon
1 1/4 tsp lemon pepper
1 -8 oz yogurt
1 Tblsp milk
2 Tblsp parmesan cheese
1 Tblsp lemon juice
Fresh chives and parsley
1/2 pkg cooked linguine
Cook onion and garlic in butter. Add lemon zest, lemon pepper, yogurt and milk. Turn heat down and add parmesan and lemon juice. Turn heat up and toss in cooked linguine. Sprinkle with chives and parsley.
Cream Puffs
1/2 c butter
1 c hot water
1 c flour
1/2 tsp salt
4 eggs
Preheat oven to 425. In saucepan, combine butter and water. Bring to a boil. Add flour and salt all at once. Cook over medium heat, stirring constantly, until mixture leaves sides of pan and forms a stiff ball. Remove from heat. Blend in eggs, one at a time, beating vigorously after each. Form 12 mounds by dropping mixture 3 inches apart onto ungreased baking sheet. Bake 25-30 minutes or until golden brown. Turn off oven. Prick puffs with sharp knife for escape of steam; leave in oven 20 minutes to dry out centers. Cool. Split and fill with ice cream, whipped cream or pudding.
1 c hot water
1 c flour
1/2 tsp salt
4 eggs
Preheat oven to 425. In saucepan, combine butter and water. Bring to a boil. Add flour and salt all at once. Cook over medium heat, stirring constantly, until mixture leaves sides of pan and forms a stiff ball. Remove from heat. Blend in eggs, one at a time, beating vigorously after each. Form 12 mounds by dropping mixture 3 inches apart onto ungreased baking sheet. Bake 25-30 minutes or until golden brown. Turn off oven. Prick puffs with sharp knife for escape of steam; leave in oven 20 minutes to dry out centers. Cool. Split and fill with ice cream, whipped cream or pudding.
Chocolate Pudding
1 1/2 squares (1 oz each) Baker's chocolate
3 Tblsp raw sugar
3/4 tsp stevia
3 cups milk
pinch of salt
2-3 Tblsp corn starch
2-3 Tblsp flour
1 tsp vanilla
Melt chocolate on low heat in a heavy-bottomed pan. Stir in the honey and stevia. Mix 2 cups of the milk into the chocolate. Add a pinch of salt. Heat the mixture to below the boiling point. While heating the milk, dissolve corn starch and flour in the remaining cup of milk. Smooth out any lumps. Gradually add starch mixture to hot milk. Cook on med-low about 5 minutes until thick, stirring gently. Continue cooking on low for 3-5 min longer. Remove from heat and stir in vanilla.
3 Tblsp raw sugar
3/4 tsp stevia
3 cups milk
pinch of salt
2-3 Tblsp corn starch
2-3 Tblsp flour
1 tsp vanilla
Melt chocolate on low heat in a heavy-bottomed pan. Stir in the honey and stevia. Mix 2 cups of the milk into the chocolate. Add a pinch of salt. Heat the mixture to below the boiling point. While heating the milk, dissolve corn starch and flour in the remaining cup of milk. Smooth out any lumps. Gradually add starch mixture to hot milk. Cook on med-low about 5 minutes until thick, stirring gently. Continue cooking on low for 3-5 min longer. Remove from heat and stir in vanilla.
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