September 30, 2007 Tomato Pork Chops

Easy Tastebud Delights

9.30 Edition (September 30, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope your weekend is going well! It's hard to believe it is the end of September already. I've been putting the newsletter together for 9 months now and still loving it!

Today's recipe is similar to one that hubby and I have been making except we use salsa instead of tomato sauce and tomato paste. These chops are hearty and go great with potatoes, carrots, turnip and a side salad. Enjoy!

Tomato Pork Chops

4 pork chops
1 sprinkle garlic powder
1 tbsp. vegetable oil
1 chopped onion
2 stalks chopped celery including leaves
12 oz. tomato paste
1 (15 ounce) can tomato sauce
3 cups water

1. Season pork chops with garlic powder to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.

2. In the same skillet, saute onion and celery. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce, stirring until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1-1/2 to 2 hours), adding water as needed.

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September 29, 2007 Italian Pork Chops

Easy Tastebud Delights

9.29 Edition (September 29, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you. Before starting today's newsletter I was catching up on the daily newsletter blog. If there are any recipes that you have missed they are all posted at the blog by date and name.

I've mentioned many times how much I enjoy crockpot recipes, they remind me of an infomercial for a home chicken rotisserie : You just set it and forget it!

Today's recipe sounds easy, juicy and delicious. Enjoy!

Italian Pork Chops

4 boneless pork chops
1 drained can mushrooms
1 medium chopped onion
1 tsp. minced garlic
2 cans tomato sauce
1 tbsp. lemon juice
1-1/2 tsp. Italian seasoning mix

Spray crockpot with cooking spray. Combine mushrooms, onion, and garlic in slow cooker, top with pork chops.

In a separate bowl combine tomato sauce, lemon juice, and seasoning mix, pour over pork. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Serves 4.

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September 28, 2007 Apple Recipes

Easy Tastebud Delights

9.28 Edition (September 28, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I didn't think Friday was EVER going to get here. Fall is really in the air and it is quite chilly out.

I remember as a kid going to apple fields and picking containers and containers of apples to bring home and use in delectable dishes. I've had one group member ask for something to do with all the apple they have picked and decided to share a couple of Mom's family recipes with the group in case anyone else in the group gets into this predicament. You must bear with me, this is my first time sharing baking recipes. Enjoy!

The recipes I have are:

Apple Date Oatmeal Cookies
Eloda Berkin

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup old-fashioned oats, uncooked
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup cored, chopped apples
1/2 cup chopped dates
1/2 cup sunflower seeds

Sift together flours, baking powder, cinnamon, nutmeg and salt; stir in oats. In a large mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each. Gently stir in dry ingredients, fold in apples, dates, and sunflower seeds. Drop by tablespoonfuls onto greased cookie sheets. Bake in a 350 degree oven for 15-19 minutes until lightly browned. Remove from sheet; cool thoroughly on wire racks. Store in plastic containers with seals.

Yield: About two dozen cookies.


Apple Crisp
Eloda Berkin

6 cup sliced apple
1/3 cup sifted flour
1 cup brown sugar
1 tsp. lemon juice
2/3 cup rolled oats
1/3 cup butter

Pre-heat oven at 375 degrees. Arrange apples in greased baking dish. Sprinkle with lemon juice. Mix flour, oats and sugar. Cut in butter till mixture resembles coars bread crumbs. Sprinkle over apples. Bake till apples are tender and topping is lightly browned, (for 35-40 minutes). Yields: 6 servings.

This recipe is one that I had 11 years ago while visiting my aunt. I fell in love with it and think about it every Halloween.

Apple Snicker Salad
Joyce Boyer

This is a perfect snack for Halloween because that is when the mini snickers are readily available. My aunt made it for us when we were visiting.

6 cored, chopped apples, skin left on
6-8 frozen mini snicker bars
1 container Cool Whip topping

Put frozen Snicker bars into zip lock bag and break into small pieces using rubber mallot. Mix apples and broken Snicker bars together. Just before serving mix in the Cool Whip.

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September 27, 2007 Speedy Jambalaya

Easy Tastebud Delights

9.27 Edition (September 27, 2007)

Easy Recipes

45 minutes+

Hi Everyone! It's Thursday already! Can you believe it? I'd like to thank everyone for sending their Happy Birthday wishes to me yesterday. My day was wonderful!! I was craving Chinese Buffet and the guys took me out to the old Mandarin on Queen Street, (it goes by the name of Chan's now). I must admit it was nice not to cook and the Wonton soup was AMAZING!! (I had 2 bowls) but hubby and I were mildly disappointed in the selection and texture to most of the food available and will probably not return. Next time we'll be more likely to stick with Wong's.

Today's recipe sounds like an excellent pick for a cool fall day. Enjoy!

Speedy Jambalaya

1 tbsp. cooking oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
5 oz. smoked ham sausage, cut into 1/2 inch
slices

1-14 oz. can of diced tomatoes, juice included
1-1/2 cups chicken broth in a carton or homemade stock
1-1/4 cups long grain white rice
1 tbsp. cajun seasoning spice blend

4 cups diced leftover chicken or purchase a 2 1/2 – 3 lbs. precooked whole roasted chicken
Chopped fresh parsley, for garnish

Heat cooking oil in large saucepan on medium-high heat. Add sliced sausage and brown. Add the next 3 ingredients. Cook for 5 to 10 minutes, stirring occasionally, until vegetables start to soften and sausage is heated through.

Add next 4 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.

Remove chicken from bones. Chop coarsely. Add to rice mixture. Stir. Remove to large serving dish.
Garnish with parsley. Makes about 9 cups (2.4 L). Serves 6.

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September 26, 2007 Taco Casserole

Easy Tastebud Delights

9.26 Edition (September 26, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy Midweek to you! Today's recipe is one that I've made many times for my boys. They both love tacos and I don't mind making them because once the veggies are all cut up they can easily become a quick salad.

I've made similar stovetop recipes but the concept of putting the whole thing together as a casserole and baking just gives the dish a different flavour. Enjoy!

Taco Casserole

2 lbs. ground beef
1/2 packet taco seasoning
1 cup beef stock
1/2 bag coarsely crushed Nutrigrain Tostitos

Toppings:
Shredded Cheese
Shredded Lettuce
Chopped Tomatoes
Black olives
green olives
1 diced cucumber
Salsa
Sour Cream

Brown beef in skillet. Drain well and add taco seasoning and stock. Simmer until stock thickens then put meat mixture in rectangular pan and mix in one half bag of chips. Top with shredded cheese.

Bake in oven at 350 degrees until cheese is melted. Let rest for 5 minutes then dish into serving bowls. Choose toppings and add to bowl.
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September 25, 2007 Italian Beef Crockpot Style

Easy Tastebud Delights

9.25 Edition (September 25, 2007)

Easy Recipes

45 minutes+

Hi Everyone and welcome to the beginning of a new week. I hope your weekend was wonderful!

Today's recipe is a good way to cook a pot roast. If you choose not to shred it, you can serve with carrots, potatoes and broccoli. Enjoy!

I talian Beef Crockpot Style

4 lb. pot roast of beef
3 cups water
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. basil
1 pkg. Good Seasons salad dressing
1 onion

Pour ingredients over beef and cook on low all day in a crock pot.

Shred beef and return to broth for 15 minutes. Serve on buns or over French bread.

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September 24, 2007 Golden Crusted Pork Chops

Easy Tastebud Delights

9.24 Edition (September 24, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you...I hope everyone is enjoying our unseasonably warm weather. Sorry for the date stated on yesterday's recipe, I didn't realize I added it as September 25...Today is actually the 25th...I hope you can follow my messup...LOL!

Today's recipe has been submitted from one of our members. This recipe sounds delicious. Thanks Dorie! and enjoy everyone!

Golden Crusted Pork Chops

1 pkg. stuffing

3 T. Miracle Whip

3 T. Dijon mustard

6 pork chops

3 C. frozen green beans

2 T. Italian dressing

Preheat oven to 425. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl, set aside. Arrange pork chops in 9x13 baking dish; brush with half of the mustard mixture. Turn chops with stuffing; cover dish with foil. Bake 10 minutes.

Meanwhile, place green beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 minutes or until chops are cooked through and beans are heated through.

Recipe Submitted by Dorie P.

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September 23, 2007 Turkey Parmagiana

Easy Tastebud Delights

9.23 Edition (September 23, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone. I hope your Saturday was a wonderful one. The boys and I enjoyed our day at Brampton day and I even got to pick up some wonderful cookbooks at a rummage sale in the church across from city hall.

Today's recipe is similar to Chicken or Veal Parmigiana but is made with turkey breast filets instead. I've never made this recipe but am thinking of trying it soon, especially once turkey goes on sale...Serve with steamed zucchini, broccoli and baked potatoes. Enjoy!

Turkey Parmagiana

2 tsp. olive oil
4 turkey breast fillets, about 1/4 lb. each
1 cup chicken broth
2 cups chunky salsa
2 cups grated mozzarella cheese
2 tbsp. grated Parmesan cheese

Heat oil in a heavy nonstick skillet over medium high heat. Add turkey and season with salt and pepper to taste. Cook until browned on each side, 8-10 minutes, turning once. Remove from pan and drain off fat.

Add chicken stock to the pan and deglaze with spatula. Return chicken to pan and pour sauce over turkey. Cover and cook until sauce is hot. Serve turkey with sauce and cheeses sprinkled over the top.

For 4 servings:

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September 22, 2007 Hawaiian Pork Chops

Easy Tastebud Delights

9.22 Edition (September 22, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Saturday is looking like a very good day. The boys and I will be taking advantage of "Brampton Day". City busses will only be $1 per person and there are activities in Downtown Brampton until 1pm or so.

Today's recipe sounds really yummy. Enjoy!

Hawaiian Pork Chops

4 rib pork chops, cut 3/4 inch thick
1 tbsp. vegetable oil
1-8 ounces can pineapple chunks, juice included
1/4 cup ketchup
1/4 tsp. salt
1/8 tsp. fresh, cracked black pepper
1 small sliced onion
1 medium green pepper, cut into 1-inch chunks
Cornstarch-water mixture

In large skillet, quickly brown chops in oil; drain fat.

Combine pineapple and juice with ketchup, salt and pepper; pour over chops, then stir in onion.

Cover; simmer 8 minutes. Stir in green pepper; turn and baste chops. Cover; simmer an additional 7 to 8 minutes or until chops are cooked through and tender.

To thicken sauce, gradually stir in mixture of equal parts cornstarch and water, simmering until thickened.

Makes 4 servings.
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September 21, 2007 White Wine and Mushroom Chicken

Easy Tastebud Delights

9.21 Edition (September 21, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone! Can you believe Friday is here again? What a lovely day for spending outside!

Today's recipe would be a great dish to serve to unexpected company because it is so fast. Enjoy!

White Wine and Mushroom Chicken

4 chicken breast halves with skin and bone
All-purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tbsp. chopped parsley
1 tsp. minced garlic
1 lb. sliced mushrooms
1 can diced tomatoes, juice included
1 cup dry white wine

Sprinkle chicken with salt and pepper; dust with flour.

Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl.

Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes.

Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes.

Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes.

Transfer chicken and sauce to plates and serve.

Makes 4 servings.

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September 20, 2007 Apple Chicken

Easy Tastebud Delights

9.20 Edition (September 20, 2007)

Easy Recipes

45 minutes+

Hi Everyone! It's Thursday already, where did the week go? I guess it would be more realistic to ask where the YEAR has gone because September is nearly over as well.

Today's recipe really sounds delicious. If you don't have an oven-proof skillet, wrap the handle in tinfoil so it doesn't burn or melt. I must admit I haven't personally tried this because the handle on ours is already oven-proof but I've heard the tinfoil would work through Food Network.

For lighter portions, split the chicken breasts in half and feed 4 people. Enjoy!

Apple Chicken

2 boneless skinless chicken breasts
salt and fresh cracked black pepper, to taste
2 tbsp. flour
2 tsp. olive oil
1 tsp. minced garlic
1 chopped apple
3/4 cup apple juice

Preheat the oven to 375 degrees. Heat 1 tsp. oil in an oven proof skillet. Salt the chicken then dredge lightly in flour. Brown the chicken for about 4 minutes per side. Remove and keep warm. Add the remaining oil, garlic and apples, and sauté 5 minutes. Add remaining ingredients and bring to a simmer, then return chicken to the pan. Place in oven and bake 40 minutes, turning chicken halfway through cook time.

Serves 2.

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September 19, 2007 Slow Cooked Beer Roast

Easy Tastebud Delights

9.19 Edition (September 19, 2007)

Easy Recipes

45 minutes+

Hi Everyone and welcome to a week that is nearly over. Is everyone ready for fall in a couple days?

Today's recipe sounds delicious and I can't wait to try it. Because we don't use or buy ketchup, I will substitute barbecue sauce instead. Enjoy!

Slow Cooked Beer Roast

4 lb. lean rump roast
1 can beer
1-3/4 cup ketchup
2/3 cup brown sugar
1 lb. egg noodles
1/4 cup butter

Place beef roast that has been well rinsed and dried then sprinkled with coarse salt and fresh cracked black pepper or steak seasoning in slow cooker.

Mix beer, brown sugar and ketchup then pour over seasoned pot roast in crockpot insert. Slow cook on low for 8 hours.

Cook noodles, add butter and serve beef over buttered noodles.

Serves 4

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September 18, 2007 Crockpot Tomato Macaroni Casserole

Easy Tastebud Delights

9.18 Edition (September 18, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you! Where does the time go? September is more than half over already!!

Today's recipe has ingredients that we always tend to stock up on and I've made many different versions of this recipe before but usually on the stovetop. Enjoy!

Crockpot Tomato Macaroni Casserole

2 lbs. ground beef
1 cup finely chopped onion
1-1/2 cups water
1/2 tsp. minced jarred garlic
1/4 cup chopped green pepper
2 large cans diced tomatoes
1 cup tomato juice
salt and fresh, cracked black pepper, to taste
1/2 tsp. oregano
2 cups macaroni, uncooked

Brown the meat, onion, green pepper, garlic and drain well. Combine tomatoes, juice and the drained meat mixture. Stir in the seasonings.
Mix well and place in crockpot and cook low on low heat for 6-8 hours.
Stir in uncooked macaroni and cook 2-3 hours more.

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September 17, 2007 Fish Vegetable Skillet

Easy Tastebud Delights

9.17 Edition (September 17, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and welcome to a new week.

Today's recipe sounds so delicious and I look forward to trying it. If you choose not to use the white wine, it can be substituted with vegetable or chicken stock. Also if you are using frozen fish fillets, be sure to defrost and dry them well before cooking. Enjoy!

Fish Vegetable Skillet

1/4 cup water
2 tbsp. dry white wine (optional)
1/2 tsp. dried thyme leaves, crushed
Generous dash fresh, cracked black pepper
1 large carrot, cut into matchstick strips
2 stalks celery, cut into matchstick strips
1 small chopped onion
1 can cream of mushroom soup
1 lb. firm white fish fillets (cod, haddock or halibut)

PLACE water, wine, thyme, pepper, carrot, celery and onion in skillet. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.

ADD soup, stir and heat to a boil.

ADD fish. Cover and cook over low heat 5 min. or until fish flakes easily when tested with fork.

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September 16, 2007 Beef Noodle Casserole

Easy Tastebud Delights

9.16 Edition (September 16, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you! I hope everyone had a great weekend.

Today's recipe would be a great clean out the pantry/fridge one. If you don't have cream of chicken soup, use mushroom soup...chow mein noodles or nuts are also optional. Enjoy!

Beef Noodle Casserole

12 oz pkg. fine egg noodles
2 tbsp. vegetable oil
2 cups chopped onions
2 lbs. ground beef
4 oz can drained, stems and pieces mushrooms
1 can condensed cream of chicken soup
1-1/4 cups milk
salt and pepper to taste
1/4 cup soya sauce
1 tsp. worchestershire sauce
8 oz. sharp shredded cheddar cheese
1-5oz. can chow mein noodles
1/4 lb. salted mixed nuts (optional)

1. Cook noodles and drain.
2. Heat oil in large skillet. Add onions and cook 5 minutes. Add ground beef and cook until browned.
3. Combine the mushrooms, soup, milk, salt and pepper, soy sauce, and worchestershire sauce in a bowl. Blend well. Stir into meat mixture and heat through.
4. Put cooked noodles in a 3 quart baking dish. Spread meat mixture over the noodles. Top with grated cheese.
5. Bake in the oven at 350 degrees for 15 minutes.
6. Remove from oven and sprinkle chow mein noodles and mixed nuts on top.
7. Return to oven and bake 10-15 minutes longer.
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September 15, 2007 Beef Taco Ring

Easy Tastebud Delights

9.15 Edition (September 15, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you!

I've seen pictures of this recipe in different cookbooks and it looks really tasty! Enjoy!

Beef Taco Ring

1 1/2 lbs. lean ground beef
1 pkg. taco seasoning
7 oz. shredded cheddar cheese
2 tbsp. water
1 egg white
2-8 oz. packages cresent rolls

Preheat oven to 375 degrees. Cook ground beef in large skillet over medium heat. Drain. Stir in taco seasoning, cheese and water.

Unroll cresent rolls, separate into triangles, arrange in large circle on round pizza pan. Scoop mixture evenly over dough. Bring triangle up over filling and tuck under dough to form a ring. Brush with egg white and sprinkle with cheese. Bake 25 to 30 minutes or until golden brown. Garnish with salsa, sour cream, lettuce, tomato, sliced olives.

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September 14, 2007 Tortellini Veggie Bake

Easy Tastebud Delights

9.14 Edition (September 14, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Friday to you. I hope you all have a wonderful weekend.

Today's recipe sounds very tasty. Enjoy!

Tortellini Veggie Bake

10 oz. pkg. cheese tortellini
1 medium, thinly sliced carrot
1-1/2 cups sugar snap peas
1 lb. skinless/boneless chicken breast cut into bite-sized pieces
1 cup sliced, fresh mushrooms
1 tbsp. butter
1/3 cup chicken broth
1-1/2 tsp. oregano
2 tsp. flour
1/2 tsp. garlic salt
pepper, to taste
1 cup milk
1-8 oz. pkg. cream cheese, cubed
1 tbsp. lemon juice
1 cup quartered cherry tomatoes
1 small chopped red or green pepper
2 tbsp. grated parmesan cheese

Cook pasta and add carrot and peas during the last minutes of boiling. Drain.

Cook chicken and mushrooms in hot butter. Remove from pan. In zippy bag, mix broth, flour and seasonings and shake well. Add to skillet with milk. Cook and stir until thick. Add cream cheese until smooth. Remove from heat and stir in lemon juice. Add pasta and chicken mixture, tomatoes and peppers and toss to coat. Put into ungreased shallow 3 quart baking dish.

Bake covered at 350 for 30-35 minutes. Stir mixture and sprinkle with parmesan cheese.

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September 13, 2007 Crockpot Chicken Tacos

Easy Tastebud Delights

9.13 Edition (September 13, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you.

Today's recipe sounds so delicious and easy. Enjoy!

Crockpot Chicken Tacos

3-4 Frozen Boneless skinless chicken breasts
Jar of salsa
worchestershire sauce
Tortillas or taco shells

Condiment ideas:
shredded cheese, sour cream, lettuce, tomatoes, diced onions, sweet peppers, etc.

Place the chicken breasts in a crockpot and pour salsa and worchestershire over the top. Cook on low for 4-5 hours, shredding the chicken with a fork as it cooks. Serve with tortillas or hard taco shells and condiments of your choice.

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September 12, 2007 Marinated Salmon

Easy Tastebud Delights

9.12 Edition (September 12, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope you had a wonderful Wednesday. I had a sick kid at home from school today so didn't spend much time on the computer.

Today's recipe can be grilled on the barbecue or baked in the oven and instructions for both are included. Enjoy!

Marinated Salmon

2 tbsp. balsamic vinegar
2 tbsp. honey
1 tbsp. dijon mustard
1 tsp. minced garlic
1 1/2 lbs - 2 lbs salmon steaks
cooking spray (if baking)

Make the marinade by mixing together the balsamic vinegar, honey, dijon mustard, and garlic in a shallow, flat glass dish.

Rinse the salmon and pat it dry with paper towels. Place the salmon in the marinade mixture, cover the dish with plastic wrap, and let it sit in the refrigerator for 20 minutes. If you're using filets, place the salmon skin side up. After 5 minutes, turn it over so it's skin side down. When there's only 5 minutes of marinating time left, preheat the
oven to 475 degrees F (246 degrees C), or start your grill.

If baking, give a baking sheet a quick mist of cooking spray. Transfer the salmon to the baking sheet or grill. If you're using filets, place the skin side up. Cook the salmon for about 5-7 minutes, then turn it over and cook it for an additional 5-7 minutes. Bake or grill salmon for 10 minutes per each inch (2.54 cm) of thickness, based on the thickest part. The flesh should flake easily when it's finished.

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September 11, 2007 Oven Baked Chicken

Easy Tastebud Delights

9.11 Edition (September 11, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you.

I made this for dinner last night. I love using Bisquick and found this recipe on the back of the box and made changes to accompany what we had on hand. Enjoy!!

Oven Baked Chicken

2/3 cup biscuit mix
1-1/2 tsp. oregano
1-1/2 tsp. steak spice
1 3 lb. cut up chicken

Preheat oven to 425 degrees.

Stir together Bisquick, oregano, steak spice then coat chicken. Place skin sides down on cookie sheet.

Bake for 35 minutes, turn chicken and bake for 15 to 20 minutes more or until no longer pink remains in the middle.
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September 10, 2007 Italian Pork Chops

Easy Tastebud Delights

9.10 Edition (September 10, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Monday to you. I hope everyone had a wonderful weekend.

I love using salad dressing as marinades for meat. They are quick and easy and can be seasoned to your liking by adding fresh cracked black pepper, worchestershire sauce, tabasco sauce and minced garlic. Enjoy!

Italian Pork Chops

4 boneless pork chops, about 1/4 lb. each
1 cup bottled Italian salad dressing

Place pork chops in a zippy bag or shallow dish and pour dressing over. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight.

Prepare grill or broiler. Remove chops, reserving marinade. Grill or broil 7 minutes, basting occasionally with reserved marinade. Turn and grill another 6-7 minutes, basting, until just cooked through.

4 servings

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September 9, 2007 Easy Smothered Chicken

Easy Tastebud Delights

9.09 Edition (September 9, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy Sunday to you!

Today is my youngest son's 5th birthday so I will be using a recipe that was submitted from a group member. I really enjoy when recipes are sent to me so I can use them during busy times. Keep them coming everyone!! and thanks Jackie!

Easy Smothered Chicken

1 tbsp. veg. oil
1/4 cup of each - finely chopped: onion, green pepper, & celery
1 lb. skinless whole chicken breasts or thighs
1 pkg. McCormick Mushroom Gravy Mix
1 12 oz. can evaporated milk

Heat oil over med.-high heat. Add onion, green peppers, and celery.
Saute 2 minutes or until veg. are crisp tender.

Add chicken and cook 6 - 7 minutes per side or until browned.

Combine mushroom gravy and milk. Stir in chicken mixture. Bring to a boil; cover and simmer 15 minutes.

Makes 4 servings

Submitted by Jackie A.

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September 8, 2007 Quick and Easy Beef Stroganoff

Easy Tastebud Delights

9.08 Edition (September 8, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy Saturday to you!

I've had this recipe for some time now and hope to try it soon. It sounds delicious. Enjoy!

Quick and Easy Beef Stroganoff
12 ounces of sirloin steak, cut into thin strips
2 teaspoons of vegetable oil
1 small onion, halved and sliced
8 ounces of sliced mushrooms
1/2 cup of sour cream
1/4 teaspoon of dill weed
1/2 cup of sliced green onions

1. Heat the oil in a large frying pan over medium heat and add the beef strips, onion and mushrooms.

2. Cook, stirring for 5 to 7 minutes until the beef is cooked and the onions are tender.

3. Add the sour cream and dill weed and stir to blend.

4. Taste and add salt as needed then transfer to a serving plate and sprinkle with the green onions.

Serve with hot buttered noodles or rice.

Recipe featured in March 28, 2007 issue of Country 95.3 CING FM "What's for Dinner?"
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September 7, 2007 5 Can Casserole

Easy Tastebud Delights

9.07 Edition (September 7, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Friday is upon us again!

Today's recipe is being shared from one of the subscribers to the newsletter. I guess it really pays to keep a well stocked pantry!! Thanks Jenn! Enjoy!

5 Can Casserole

2 lbs. hamburger
1 med. onion
2 tbsp. soy sauce
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken with rice soup
1 can mixed vegetables
1 pkg. chow mein noodles

Put half noodles in casserole and the other half on top. Bake at 350 degrees for 1 hour.

Recipe submitted by: Jenn B.

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September 6, 2007 Barbecue Chicken and Grilled Veggie's

Easy Tastebud Delights

9.06 Edition (September 6, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and happy Thursday to you!

I really enjoy chicken on the barbecue and foil package vegetables are so satisfying. Enjoy!

Barbecue Chicken and Grilled Veggie's

4 chicken thighs
1 cup of barbecue sauce
3-4 cups of your favourite cut up veggies
2 tbsps. of Kraft Italian Dressing

1. Preheat the BBQ to medium heat then place the chicken on the BBQ and cover with the lid.

2. Grill 6-8 minutes on each side or until they're cooked through. Brush with the barbecue sauce during the last few minutes of grilling.

3. Cut up your favourite veggies and wrap them in tin foil.

4. Pour on the Italian dressing then fold in the tin foil, giving room for the heat to circulate.

5. Place on the BBQ for 8 to 10 minutes flipping after 4 minutes.

Recipe featured in June 20, 2007 issue of Country 95.3 CING FM "What's for Dinner?"

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If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .