August 31, 2007 Country Ribs, Canadian Style

Easy Tastebud Delights

8.31 Edition (August 31, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Friday to you! I guess after this weekend the summer vacation will officially be over.

Today's recipe is inspired by Mookie Wilson, one of the Morning Show announcers for Country 95.3

Every morning I read the blogs at Country 95.3 and Mookie's blog today is all about ribs. Reading about food before breakfast can be a very dangerous thing because it tends to make a person HUNGRY!! Thanks Mookie!!

This is the recipe we use for ribs all the time now, it is DELICIOUS!!! Enjoy!

Country Ribs, Canadian Style

3 lbs. pork loin country style ribs,cut in half

1/4 cup cider vinegar
1/2 cup water
1/4 cup butter
1 t. coarse salt or to taste
1/4 t. crushed hot red peppers or 1/8 t. Tabasco
worchestershire sauce to taste
1/2 tsp. minced garlic

honey to taste

Put ribs in shallow baking pan. Bring remaining ingredients except honey to boil in pan. Taste and add honey.
Pour over ribs. Let stand 1 hour in oven set on 200 degrees. Turn ribs occasionally. Drain.

Put ribs on grill or on rack in broiler pan. Grill or broil until
tender, 50 to 60 minutes, about 7" from low heat source. Baste with barbecue sauce from a bottle or homemade.

This is the sauce that we use, our oldest son calls it Rockin' Sausage Paint because when we first had it, it was on smoked sausages.

2 tbsp. barbecue sauce
dash minced garlic
dash worchestershire sauce
dash tabasco sauce
dash fresh cracked black pepper

Mix all ingredients in a small custard bowl. When the ribs are 3/4 cooked, use a basting brush and "paint" the sauce over the entire outside of the skin. Do this 3 or 4 times during the remainder of cooking time. This is a great recipe for the barbecue, but also works great in the oven. Just remember to cook at a low heat for a long time and keep adding the "paint".

Serves 4

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August 30, 2007 Savoury Cheese Pie

Easy Tastebud Delights

8.30 Edition (August 30, 2007)

Easy Recipes

45 minutes+

Hi Everyone! We are approaching the beginning of the last long weekend of the summer and school on Tuesday for many children.

I will be sharing a recipe today that was handwritten in 1975 and slipped into a cookbook that I happened to be looking through on Tuesday night. After looking through the ingredients and directions for the recipe, I realized we had EVERY ingredient in the house and decided to make it yesterday morning as an experiment. I knew the amount for the dry mustard was WAY too much, so added half the amount called for, (the original recipe called for 1/4 CUP), it turns out THAT was too much as well...I think it should have read 1/4 tablespoon instead and will be trying that next. Except for the overpowering mustard taste, the recipe didn't taste too bad and with a little tweaking it could become a keeper. If anyone has made this pie and can clarify the mustard amount, it would be greatly appreciated that you let me know what it is. Enjoy!

Savoury Cheese Pie

Step 1:
3/4 cup flour
1/2 tsp. salt
1/4 tbsp. dry mustard
1 cup grated old cheese
1/4 cup melted butter

Mix together into crumbs and pat into pie shell.

Step 2 (filling):
2 cups thinly sliced mild onions
2 tbsp. butter

Cook onions in butter until transparent, (I added the sliced onions to half the amount of butter and microwaved for 1 minute on high heat.)

1 cup cooked small, fine egg noodles

Add onions and noodles together in pie shell.

Step 3:
2 eggs
1 cup hot milk, (microwave for 45 minutes on high)

Beat eggs and add hot milk slowly.

1/2 tsp. salt
pepper to taste
1 cup grated, old cheddar

Last to go into pie pan is egg, milk, salt, pepper and cheese. Pour over noodles and onions.

Bake at 325 degrees for 35 minutes or until set.

Use 9 inch DEEP pie plate.

By Bob Pemberton
1975

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August 29, 2007 Pizza Potatoes

Easy Tastebud Delights

8.29 Edition (August 29, 2007)

Easy Recipes

45 minutes+

Hi Everyone! We are midway through the last week before school starts. Is everyone ready? We're almost there!! Yeah!!

Anyways, today's recipe is an idea that I thought our boys would love!! They enjoy baked potatoes, which I microbake quite often, the little darlings also love pizza, so I think this recipe would be a hit in our household. My suggestions would be to add a side salad and broccoli to turn this into a complete meal but with the right toppings it can be eaten on its own. Enjoy!

Pizza Potatoes

2 washed, unpeeled baking potatoes
8 pepperoni slices, cut in quarters
Pizza toppings: (whatever you like on your pizza): sliced green or black olive, sweet red, green, orange or yellow bell peppers, sliced, drained, canned mushrooms, etc.
1/4 cup pizza sauce
generous sprinkle Parmesan cheese
1 tsp. soft butter
1/3 cup grated Cheddar cheese

Cut potatoes in half lengthwise. Prick each potato with fork or make slices with sharp knife.

Place potatoes cut side down on microwave-safe plate. Microwave on high for four to five minutes, or until a fork pierces potato easily. Remove plate of potatoes from microwave and cover with clean tea towel for five minutes to let potatoes continue cooking.

In a bowl, mix pepperoni, pizza toppings, sauce, Parmesan cheese and butter. Set aside.

Scoop out flesh in each potato half, leaving a thin shell of inside potato skins. Stir scooped potato into pepperoni mixture.

Fill potato shells with potato-topping mixture. Sprinkle with grated cheese. Place on a baking sheet and bake for 15 to 20 minutes in a regular oven at 400 degrees or until cheese is lightly browned.

Makes four Pizza Potatoes.
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August 28, 2007 Roast beef with mushroom sauce

Easy Tastebud Delights

8.28 Edition (August 28, 2007)

Easy Recipes

45 minutes+

Hi Everyone, Tuesday is here already. I'm trying to figure out how to stretch this week to last longer but the more I do that, the faster it creeps away from me!

Today's recipe is a continuation of the diabetic recipe request. This dinner sounds delicious and caught my attention right away! Enjoy!

Roast beef with mushroom sauce

2 lb. beef eye of round roast
1/2 tsp. crushed dried marjoram
1/4 tsp. salt
1/4 tsp. pepper
1 cup water
1/4 cup dry red wine
1 tbsp. cornstarch
1-1/2 tsp. instant beef bouillon granules
1 tsp. worcestershire sauce
1/8 tsp. crushed dried marjoram
1 can drained, sliced mushrooms
1 tbsp. snipped parsley

Trim separable fat from roast. Place roast on a rack in a shallow roasting pan. In a small bowl combine the 1/2 tsp. marjoram, salt and pepper. Rub over roast. Insert a meat thermometer into the roast. For medium doneness roast in a 325 degree oven for 1-3/4 to 2-1/4 hours or till meat thermometer registers 160 degrees. Remove meat from the oven and let stand for 15 minutes.

FOR SAUCE: In a small saucepan stir together the water, wine, cornstarch, bouillon granules, worcestershire and the 1/8 tsp. marjoram. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Stir in mushrooms and heat through. Carve roast by bias-slicing across the grain. Serve sauce with meat. Sprinkle with parsley.

One serving equals 3 lean meat exchanges Per serving: Calories 165 Protein 22g Carbohydrate 2g Total Fat 7g Saturated Fat 2g Cholesterol 65mg Sodium 270mg Potassium 232mg

Yield: 8 servings

From The Better Homes and Gardens Diabetic Cookbook.

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August 27, 2007 Shrimp Stuffed Pasta Shells

Easy Tastebud Delights

8.27 Edition (August 27, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone! I hope you had a wonderful weekend and are ready for the last week of summer vacation.

Today's recipe sounds wonderful! I love stuffed pasta shells and will be trying this recipe very soon. Serve with a garden salad and garlic cheese bread. Enjoy!

Shrimp Stuffed Pasta Shells

30 jumbo shells - cooked
6 tbsp. butter
6 tbsp. flour
4 cups milk
1/4 cup chopped parsley
Salt & pepper, to taste

2 cups small curd cottage cheese
1-1/2 cups grated cheddar cheese
1-1/2 cups grated mozarella cheese
2 beaten eggs
1/2 lb. chopped, cooked shrimp

Cook shells and drain. Melt butter in saucepan - blend in flour until smooth. Remove from heat and add milk. Heat until boiling and boil for 1 minute then remove from burner. Stir in parsley and salt & pepper.

In another bowl combine remaining ingredients. Fill shells with shrimp mixture. Spread 1-1/2 cups of sauce in 13x9 pan. Arrange a single layer of shells and cover with remaining sauce. Bake at 375 degrees for 20 minutes. Serves 6-8.
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August 26, 2007 Herb Roasted Chicken

Easy Tastebud Delights

8.26 Edition (August 26, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you!

Today's recipe is a wonderful Sunday dinner. Serve with mashed potatoes, gravy and steamed veggies, it is perfect for entertaining or just having a family dinner. Enjoy!

Herb Roasted Chicken

1-4 lb. chicken
1/4 cup butter
1 chopped sweet onion
2 tsp. minced garlic
worchestershire sauce
1 package frozen spinach, thawed and drained
1 tbsp. dried sage
1 tsp. dried rosemary
1/4 cup lemon juice
1/4 cup cream
1 pkg. seasoned bread stuffing mix
1 cup water

Melt butter in a large skillet and saute onion and garlic. Add worchestershire sauce, spinach, sage and rosemary. Combine water and stuffing and stir until water is absorbed. Add spinach mixture to stuffing, stir in cream and lemon juice and mix well. Rinse out chicken and spoon in stuffing mixture. Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is golden brown and cooked through.
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August 25, 2007 Snack-Size Barbecued Ribs

Easy Tastebud Delights

8.25 Edition (August 25, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you!!

I have always loved ribs and enjoy searching out new recipes for them. Here's one that promises to be delightful. Enjoy!

Snack-Size Barbecued Ribs

2 lbs pork ribs
2 tbsp butter or margarine
4 chopped green onions
1 tbsp all-purpose flour
1 tbsp Dijon mustard
1 cup beef broth
2 tbsp lemon juice
3 tbsp chili sauce

Preheat oven to 450 degrees. Cut ribs into 2- or 3-rib portions. Arrange in a single layer in a shallow roasting pan. Roast for 20 minutes;drain fat.

While ribs are roasting heat butter in a skillet over medium-high heat. Add green onions;saute for 3 minutes. Add flour and mustard;mix well. Cook, stirring continually, for 2 minutes.

Gradually stir in broth, lemon juice and chili sauce. Cook, stirring continually, for 5 minutes.

Brush sauce over ribs. Continue to roast,turning and basting occasionally with sauce, for 25 minutes or until ribs are tender.

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August 24, 2007 Quick Sole Dinner

Easy Tastebud Delights

8.24 Edition (August 24, 2007)

Easy Recipes

45 minutes+

Hi Everyone and here we are at the end of another week...one more to go until Labour Day and back to school for the kiddies...

This recipe sounds so easy and tasty. Enjoy!

Quick Sole Dinner

1-1/2 lb. sole fillet
1 can cream of mushroom soup
1/2 lb. sliced mushrooms
1/2 lb. small cooked shrimp
1/2 soupcan milk

Grease shallow baking dish. Layer sole in pan, sprinkling shrimp and mushrooms, on fish. Mix milk with soup and pour over sole. Cover with foil and bake at 350 degrees for about 35 minutes or just until fish flakes easily with fork. Serves 4.

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August 23, 2007 Pan-Seared Strip Steaks

Easy Tastebud Delights

8.23 Edition (August 23, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Happy Thursday to you. Where did the week go?

This morning, I gave our 11 year old a bunch of recipes to choose from and asked him to pick today's recipe for me. This is the recipe he came up with. Thanks for picking and typing for me today, Ryan! I hope everyone enjoys this recipe, it looks tasty!

Pan-Seared Strip Steaks

4 (6-oz) New York strip steaks
2 tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
1 cup beef broth
4 small onions, thinly sliced
1 tsp. dried basil
1 tsp. dried thyme

Combine steaks and vegetable oil in a resealable plastic bag and seal tightly. Shake until steaks are coated. Remove steaks from plastic bag.

Season steaks with salt and pepper. Heat a large skillet over medium-high heat;add steaks.

Sear steaks for 3 minutes per side;reduce heat to medium. Cook for 5 minutes per side or until desired doneness. Remove to a serving platter;cover to keep warm.

Stir flour into pan drippings. Stir in beef broth. Cook,stirring continually, over medium heat until slightly thickened, about 3 minutes. Stir in shallots, basil and thyme. Drizzle sauce over steaks.

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August 22, 2007 Fettuccine and Meatballs with Pesto Sauce

Easy Tastebud Delights

8.22 Edition (August 22, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Welcome to the halfway point in the week.

Today's recipe is one that can be kept on hand for those really rushed nights. I always have a package of meatballs in my freezer "just in case". They cook so quickly and go well with pasta and any sauce. I usually use an alfredo sauce but plan to test this recipe out soon. Enjoy!

Fettuccine and Meatballs with Pesto Sauce

1 lb. frozen cooked meatballs
12 oz. pkg. fettuccine pasta
16 oz. pkg. frozen vegetables, (corn, carrots, peas)
1 tbsp. olive oil
12 oz. container refrigerated pesto
1 cup half and half
Parmesan cheese, (optional)

Turn pot of water on to cook fettuccine. Bake meatballs as directed on package. Set aside. Cook fettuccine as directed. Drain and set aside.

In large skillet cook frozen vegetables, about 7-9 minutes.

When cooked, stir in meatballs, cooked and drained fettuccine, pesto, and half and half. Cook over medium heat for a few minutes, stirring constantly, until mixture is hot. Top with parmesan cheese, if you wish.

Serves 4 to 6.

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August 21, 2007 Crockpot Pork Chops

Easy Tastebud Delights

8.21 Edition (August 21, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Tuesday is going well.

Anyways, I've made this recipe a few times and it is a great dinner for a dreary, rainy day. All the ingredients for the meal cook at the same time. Put it together and turn the crockpot on in the morning and when the family is ready to eat, dinner is waiting for them. Enjoy!

Crockpot Pork Chops

4 Pork Chops
steak spice, to cover both sides of chop
6 medium, quartered potatoes, skins left on
1 onion, sliced into rings
2 cans Cream of Mushroom soup
worchestershire sauce, to taste
1/2 tsp. minced garlic

Season both sides of chops with steak spice. Place pork chops on the bottom of crockpot. Layer the potatoes on top, then season with either steak seasoning or salt and pepper. Layer with onion rings. Combine soup, worchestershire sauce and garlic. Pour soup mixture over onions and cook in crockpot 6-8 hours on low.

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August 20, 2007 Grilled Salmon with a Twist

Easy Tastebud Delights

8.20 Edition (August 20, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Welcome to the beginning of a new week. I hope everyone had a wonderful weekend.

I haven't tried this recipe but hope to check it out when salmon is on sale. Enjoy!

Grilled Salmon with a Twist

Salmon
Brown sugar
Lemon juice

Fillet whole salmon with skin side down, sprinkle liberally with coarse salt, leave on for 10 minutes.

Wash salt off and place fillet skin side down on aluminum foil and sprinkle generously with brown sugar, then squirt with lemon juice until brown sugar is quite moist.

Fold foil over fillet to seal and place on the barbecue. After 11-14 minutes, start checking to see if fish is cooked.

The fish should be cooked through but still moist. It is important not to overcook or it will dry out quickly and lose flavour.

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August 19, 2007 Cathy's Beef Stew

Easy Tastebud Delights

8.19 Edition (August 19, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Welcome to the beginning of a new week...I'm wondering if there is any way to slow this summer down, it's going by so quickly that it makes my head spin!

This is one of the recipes I will be adding to Mom's cookbook. I've never met Cathy in person or even spoken to her on the phone but we have become very special online friends.

Cathy is an email friend of mine from the East Coast that I have been corresponding with for about 6 months now. When she found out I was putting together a cookbook, she started sending me some of her recipes by email, specifically for the cookbook. This is one of them. Enjoy!

Cathy's Beef Stew
Cathy Halbot

1 pkg. stew meat, (about 1-1/2 pounds)

1 onion, cut up

1 celery stalk, cut up

3 garlic cloves, cut up...optional

2 large carrots, cut up

1 large turnip, cut up

1 tbsp. chicken stock
3 cups water

Salt to taste & Pepper

1 tsp. parsley

1/2 tsp, Worchestershire sauce

Cook stew meat, when meat is almost cooked, add rest of ingredients. Cook everything on top of stove for 1 hour. Serve with hot biscuits.

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August 18, 2007 Margarita Pork Chops

Easy Tastebud Delights

8.18 Edition (August 18, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy "Garage Saling Saturday" to you!! I will be getting out today on my own to search for garage sales while hubby watches the boys.

Today's recipe reminds me of a bottled margarita marinade/sauce that I bought at the Farmer's Market and loved on chicken. I think pairing it with pork chops would work wonderfully! Enjoy!

Margarita Pork Chops

4 3/4-inch thick boneless pork rib chops
1/4 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. fresh, cracked black pepper
1 tsp. vegetable oil
2/3 cup chicken broth
1 tbsp. lime juice
1 tsp. cornstarch
1/2 tsp. sugar
3 tbsp. chopped fresh cilantro
1 tbsp. tequila

Season chops with coriander, salt and pepper. Heat oil in large nonstick skillet over medium-high heat, brown chops on both sides, turning once after 7-8 minutes.

Remove chops from skillet; keep warm. In small bowl stir together broth, lime juice, cornstarch and sugar. Add to skillet, cook and stir until bubbly. Stir in cilantro and tequila; serve sauce over chops.

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August 17, 2007 Bisquick Lasagna

Easy Tastebud Delights

8.17 Edition (August 17, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Friday to you. I hope you have some great plans for the weekend. I've been spending some time on facebook and finding many friends and family that I haven't spoken to in years. Facebook is SO addictive!!

With that said, if you would like to add me as a friend on your facebook account, type in Ruth Johnson in the search section and you will see a picture of me with my Mom and Dad. This is one of my favourite pictures of us together.

Today's recipe is one that I'd love to try. I love the results I receive with Bisquick and never thought of using it as a divider for lasagna...one of my favourite recipes to make. Enjoy!

Bisquick Lasagna

1 lb ground beef
1/2 cup chunky tomato pasta sauce
1/3 cup ricotta cheese
3 teaspoons grated parmesan cheese
1 tablespoon milk
1/2 teaspoon salt
1 cup shredded mozzarella cheese
1/2 cup Bisquick
1 cup milk
2 eggs

1. Spray 9" pie plate with cooking spray.
2. Preheat oven to 400 degrees.
3. Cook beef in 10-inch skillet over medium heat until brown; drain.
4. Stir in pasta sauce; heat until bubbly.
5. Mix ricotta cheese, Parmesan cheese, 1 tablespoon milk, and salt.
6. Spread half of the beef mixture in pie plate.
7. Drop cheese mixture by spoonfuls onto beef mixture.
8. Sprinkle with 1/2 cup of mozzarella cheese.
9. Top with remaining beef mixture.
10. Stir Bisquick, 1 cup milk and the eggs until blended.
11. Pour into pie plate.
12. Bake 30-35 minutes or until knife inserted in center comes out clean.
13. Sprinkle with remaining 1/2 cup mozzarella cheese.
14. Bake 2-3 minutes or until cheese is melted.
15. Let stand 5 minutes before serving.

4 servings
time to make 45 min
10 min prep
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August 16, 2007 Curried Sausages and Rice

Easy Tastebud Delights

8.16 Edition (August 16, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you!

This sounds like an easy and filling dinner. I look forward to giving this one a try. Enjoy!

Curried Sausages and Rice

2 lb. sausages
1 cup flour
1 onion
2 well ripened apples
1 cup sultana raisins
1 tsp. mild curry
1 cup water
1 cup rice

1. Cut raw sausages and roll into a half cup of flour, put pot on with a bit of oil, when hot, fry the sausages.
2. Cut up 1 onion and 1/2 a cup of raisins, apples, add 1 tsp of mild curry, taste and adjust seasonings. Mix in with sausages and 1/2 cup of water.
3. In another pot, boil water for rice. While this is boiling simmer sausage and add more water if not enough.
4. Then place a bed of rice on a plate and spoon over sausage, mix curry.

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August 15, 2007 Beef and Broccoli Lo Mein

Easy Tastebud Delights

8.15 Edition (August 15, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and happy midweek to you!

This dish sounds delicious and take into consideration that I haven't tried it. I would make some alterations to it though: Here is my mental list.

Although sesame oil would be the traditional oil to use in Thai cooking, I would probably use olive oil because I have it in the house. If fresh ginger and garlic are available, they could be grated and used instead of the jarred versions. Flank steak could be substituted for sirloin tips. I would omit the oyster sauce and just use teriyaki. If using oyster sauce, the teriyaki sauce can be substituted with soya sauce. Enjoy!

Beef and Broccoli Lo Mein

8 oz. thin spaghetti, broken in half
1 tsp. dark sesame oil
1 tbsp. vegetable oil
3 cups chopped broccoli
1-1/2 cups sliced onion
1 tbsp. minced jarred ginger
2 tsp. minced jarred garlic
12 oz. sirloin tips, cut crosswise into thin strips
3 tbsp. beef broth
3 tbsp. teriyaki sauce
2 tbsp. brown sugar
1 tbsp. oyster sauce (optional)

1. Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil.

2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook for 3 minutes, stirring often. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the steak and cook it, stirring often, for 5 minutes or until no longer pink.

3. In a small bowl, mix the broth, teriyaki sauce, brown sugar, and oyster sauce. Add the teriyaki sauce mixture and the pasta to the skillet and continue cooking for 1 to 2 minutes, stirring often, or until everything is heated through. Serve the lo mein hot. Makes 4 to 6 servings.

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August 14, 2007 Tortilla-Crusted Chicken (Diabetic)

Easy Tastebud Delights

8.14 Edition (August 14, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you!

I've received another diabetic recipe from a group member that I'd like to share. I've crushed tortilla chips and used in place of bread crumbs in hamburgers in the past. They are tasty when first cooked but hubby said they changed the taste of the burgers when reheating. This recipe sounds yummy and I hope to try it soon. Thanks Jenn! Enjoy!

Tortilla-Crusted Chicken

nonstick cooking spray
1 c finely crushed tortilla chips
1/2 tsp dried oregano, crushed
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1 egg
4 boneless, skinless chicken breast halves (about 1 1/4 lb total)
salsa (optional)

Coat a 15x10x1-inch baking pan with cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat slightly. Dip chicken in beaten egg and coat with tortilla chip mixture. Arrange chicken in the prepared baking pan. Bake in a 375 degree oven about 25 minutes or until chicken is no longer pink (170 degrees). If desired, serve the chicken with salsa.

Makes 4 Servings:
Dietary Exchanges: 1 Starch, 4 1/2 Very Lean Meat, 1 1/2 Fat
Nutrients Per Serving:
305 Calories
10 g Total Fat
2 g Saturated Fat
16 g Carbohydrate
0 g Sugar
36 g Protein
35 mg Cholesterol
225 mg Sodium
2 g Fiber.

Submitted by Jenn B.

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August 13, 2007 Tomato Recipes

Easy Tastebud Delights

8.13 Edition (August 13, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you!

I've decided to do something a bit different today, instead of sending a meal idea, I will share some tomato recipes from Mom's cookbook. I've had a request for different ways to use them and our plants are LOADED. Enjoy!


Red Tomato Pickles
Eloda Berkin

Blanch and peel 4 quarts red tomatoes.

Cut in small pieces:
4 green peppers
4 red peppers
8 hot peppers (or more)

Cut this all in small pieces:
3 cups chopped onions
3 cups celery
2-1/2 cups white sugar
2 tbsp. salt
4 cups vinegar

Tie pickling spice in cloth and boil 2-1/2 hours over moderate heat, stir every little while.
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Abby's Green Tomato Relish
Eloda Berkin

4 quarts green tomatoes in blender makes 5 cups.

4 cups white sugar, boil 20 minutes, stir in strawberry or raspberry Jello powder. Bottle.

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Green Tomato Chow
Eloda Berkin

10 lb. tomatoes
2 lb. onions
3/4 cup salt

Set overnight, rinse and drain.

Boil 40 oz. cider vinegar, add 3 diced green and red peppers and 6 cloves garlic.

Add 3-3/4 cup brown sugar and tomatoes.

Tip in cloth:

1-1/2 tbsp. dry mustard
1-1/2 tbsp whole cloves
1-1/2 tbsp ginger
1 tbsp. cinnamon
1 tbsp. salt
1 tbsp. celery salt

Boil for 1 hour.

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August 12, 2007 Smoked Sausage Stuffed Pasta Shells

Easy Tastebud Delights

8.12 Edition (August 12, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you.

Today's recipe was shared by one of the group members. This recipe sounds really delicious and satisfying. Thanks Dorie! Enjoy!

Smoked Sausage Stuffed Pasta Shells

3/4 lb. smoked sausage chopped
18 large macaroni shells
1 lb. ricotta cheese
1 egg beaten
6 oz. shredded Mozzarella
1/2 C. chopped parsley
1/4 C. Parmesan cheese
1/2 t. basil
1/2 t. oregano
1 jar spaghetti sauce
1/3 C. water

Prepare shells according to package directions. Preheat oven to 375. Combine ricotta cheese and egg. Add Mozzarella, parsley, Parmesan cheese, basil and oregano. Stir in sausage. Combine spaghetti sauce and water in small bowl. Put 3/4 C. of the sauce in bottom of baking dish. Fill shells with sausage-cheese mixture and place in pan. Pour remaining sauce over top. Bake 35 minutes or until stuffed shells are heated through and cheese melts.

Recipe submitted by Dorie P.

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August 11, 2007 Quick Shrimp Gumbo (Diabetic)

Easy Tastebud Delights

8.11 Edition (August 11, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you!

I've received a request for diabetic recipes so as I clean out my database, I will share some of them with the group. I've also gone through a few of my diabetic cookbooks and will type some of the recipes when I get time. This recipe was shared with me by one of the group members, so I've decided to share it as my first recipe. Thanks Jenn!

Quick Shrimp Gumbo ( diabetic from ADA)
4 servings/Serving size: 3 oz shrimp with sauce and 1/4 cup rice

2 cups canned tomatoes, undrained
1/4 cup chopped green pepper
1 medium onion, chopped
1 cup uncooked white rice
1/2 cup low-sodium chicken broth
1 medium garlic clove, minced
Dash hot pepper sauce
Fresh ground pepper
12 oz precooked jumbo shrimp

1. Place all the ingredients except the shrimp in a large stockpot and bring to a boil. Reduce the heat, cover, and let simmer for 25 to 30 minutes.
2. Add the shrimp, cover, and simmer for 5 to 10 minutes or until shrimp is thoroughly heated. Serve hot.

Exchanges Per Serving:
Lean Meat Exchange -- 1
Starch Exchange -- 1
Vegetable Exchange -- 1
Calories -- 182
Calories from Fat -- 14
Total Fat -- 2g
Saturated Fat -- 0g
Cholesterol -- 167mg
Sodium -- 396mg
Carbohydrate -- 21g
Dietary Fiber -- 2g
Sugars -- 6g
Protein -- 21g

Recipe provided by Jenn B.

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August 10, 2007 Corned Beef Boiled Dinner

Easy Tastebud Delights

8.10 Edition (August 10, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Friday to you!

Corned Beef and Veggies is a delicious comfort food meal. By cooking it in the crock pot, you can go about your day and come home to a dinner that is ready and waiting for you. Enjoy!

Corned Beef Boiled Dinner

4 lb. corned beef
water to cover
6 small peeled white onions
1 peeled onion, stuck with 8 cloves
2 bay leaves
1/2 tsp. thyme
2 teaspoons salt
3 peeled parsnips
8 medium halved carrots
1 turnip, cut in chunks
5 medium quartered potatoes
3 stalks celery, cut in 3-inch lengths
2-1/2 tbsp. chopped parsley

Place all the ingredients except the parsley in the crockery pot. Cover
and cook on the low setting for 10-12 hours. To serve, drain and place
the corned beef on a serving platter with the vegetables around it.
Sprinkle with chopped parsley. Serves 10.

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August 9, 2007 Italian Beef Stew

Easy Tastebud Delights

8.09 Edition (August 9, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you!

Beef stew is the first recipe I ever made in the crockpot and I just love it. Here is a variation that I haven't yet tried but hope to soon. Enjoy!

Italian Beef Stew

3 pounds cubed chuck steak
4 tbsp. oil
2 medium onions, sliced
1 tsp. minced garlic
1 lb. chopped tomatoes
1/2 cup red wine
1 tsp. salt
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. fresh, cracked black pepper
5 medium carrots, sliced
1/2 lb. small onions, peeled and left whole
2 green peppers, cut in large slices
2-1/2 tbsp. plain flour
grated parmesan cheese

In a large frypan, brown the meat in oil. Add the onions and garlic and cook until the onions are golden brown. Add the tomatoes and cook for another five minutes. Put into the crockpot.

Pour the wine in the frypan with the salt, basil, oregano and black
pepper. Scrape the bottom of the frypan and cook over a low heat for
one minute. Pour over the meat in the crock pot. Add the carrots,
onions and green peppers and mix well.

Cover and cook on the low setting for eight to ten hours. Skim off any fat. When the meat is cooked; spoon out two tablespoons of the liquid from the crockery pot into a small saucepan. Mix in the flour until smooth.

Slowly add about one cup of the liquid and stirring constantly, cook until thick and smooth. Pour into the crockery pot. Turn the crockery pot to the high setting and simmer for five minutes. Serve sprinkled with Parmesan cheese.
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