October 31, 2007 Speedy Spaghetti and Sauce

Easy Tastebud Delights

10.31 Edition (October 31, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Halloween to you! Like anyone with children, I am looking for quick ideas for dinner tonight so that the kiddies can get fed and out the door for trick or treating. This is what I've done in the past...

Today's recipe is quick and filling but not too heavy. By starting with pre-packaged sauce, most of the work is done for you. Remember, if you put the water on to boil first, you can spend your time heating the sauce and adding your own special touch to it then when the spaghetti is ready, drain and add the sauce...nobody will ever know it came from a package! Enjoy and Have a save Halloween.!

Speedy Spaghetti and Sauce

1 pkg. frozen or refrigerated sauce, (either white or red)
1 finely chopped onion
1 tsp. minced garlic
3/4 tsp. each - dried oregano and basil
worchestershire sauce, to taste
1 can drained mushrooms
salt and fresh cracked black pepper, to taste
12 oz. spaghetti

1. In large nonstick skillet over medium heat, warm the sauce. Add onion, mushroom, garlic, oregano and basil then heat until onion is softened.
2. Meanwhile, in large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm; drain.

Serve topped with sauce. May be served with side salad and garlic bread but breathe easy if they only eat the spaghetti and sauce.

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October 30, 2007 Scallop Stuffed Shells

Easy Tastebud Delights

10.30 Edition (October 30, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Tuesday is going great! Is everyone ready for Halloween tomorrow? We are almost done, just a few revisions to go. The boys can't wait!

Ironically, when I started the newsletter, my first recipe was for Spinach and Feta Cannelloni, another stuffed pasta...I consider them to be comfort food, and let's face it, how can you go wrong with pasta and cheese? Enjoy!

Scallop Stuffed Shells

1/4 cup cottage cheese
1 tbsp. lemon juice
1 tbsp. chopped fresh dill
2 cups steamed scallops
1 cup finely chopped celery
1/4 cup chopped green onion
1 tbsp. Italian salad dressing
6 oz. cooked large pasta shells

Combine cottage cheese, lemon juice and dill in a blender and pulse until smooth. Pour cheese mixture into a bowl then add scallops, celery and onion. Mix. In a separate bowl, mix drained pasta and Italian dressing. Spoon salad mixture into shells.

Serves 5
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October 29, 2007 Honey Curry Chicken Thighs

Easy Tastebud Delights

10.29 Edition (October 29, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope your week is off to a great start and that you had a great weekend.

Today's recipe comes from Country 95.3, What's for Dinner contest and sounds so yummy! Enjoy!

Honey Curry Chicken Thighs

1-1/2 cups of liquid honey
1 cup of mustard
1 tsp. of dry mustard
1 heaping tsp. of curry powder
1/2 cup of margarine (melted)
Chicken thighs or breasts whatever you prefer

1. Heat the sauce and pour over the chicken and add the salt and pepper.

2. Bake for 1 hour at 350 degrees.


(wfd 062807)

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October 28, 2007 Fish with Dill Cream Sauce

Easy Tastebud Delights

10.28 Edition (October 28, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you!

Today's recipe sounds so tasty and delicious. Serve with salad and rice. Enjoy!

Fish with Dill Cream Sauce

1 Tbsp. butter
1 lb. fish fillets
1/2 cup sour cream
2 Tbsp. butter, melted
2 Tbsp. onion, minced
2 tsp. dried dill
1/4 tsp. thyme
salt
pepper

Grease baking dish with butter. Place fish in baking dish. Combine butter and sour cream. Add onion, dill, thyme, salt and pepper and mix well. Spread over fish.

Preheat oven to 425F/220C. Bake until sauce is bubbly and fish is opaque (about 10 minutes per inch of thickness/5 minutes per cm).
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October 27, 2007 Cajun Grilled Chops

Easy Tastebud Delights

10.27 Edition (October 27, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you.

Today's recipe is a chance to hold on to those warm summer days just a bit tighter. Turn on the barbecue and pretend all you can that October isn't almost over. Enjoy!

Cajun Grilled Chops

4 boneless pork center loin chops -- (1 1/2 inches thick)
1 tsp. seasoned salt
1/2 tsp. cayenne pepper
1 tsp. rubbed sage
1 tbsp. paprika
1/2 tsp. black pepper
1/2 tsp. garlic powder

Combine seasonings and mix well. Coat chops with seasoning mixture then grill over medium-high heat for 7-8 minutes per side, turning once.
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October 26, 2007 Quick Turkey Lasagna

Easy Tastebud Delights

10.26 Edition (October 26, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Can you believe another week has passed us by again? They seem to fly sometimes, don't they?

I was sad to hear last night that Peg Bracken passed away on October 20. She was the author of 2 of my favourite books, "The I Hate to Cook Book" and "The I Hate to Housekeep Book". These books date back to the '60's and I remember featuring one of her recipes for a Doctor's stew about 6 months ago. To read about her go to Wikipedia

Lasagna recipes have always been near and dear to my heart, I've made turkey/chicken lasagna many times over the years but never added spinach. I look forward to trying this recipe. Enjoy!

Quick Turkey Lasagna

1 beaten egg
1 cup cottage cheese
1/4 cup grated Parmesan cheese
1/2 package frozen spinach, defrosted and drained
1 can cream of mushroom soup
1/4 cup milk
1 tsp. crushed Italian seasoning
1/4 tsp. pepper
1 cup cooked cubed turkey
6 lasagna noodles
1/2 cup shredded cheddar or mozzarella cheese
1/2 cup boiling water

Combine egg, cottage cheese and parmesan cheese in a small mixing bowl then set aside.
Defrost spinach in microwave then squeeze dry in a colander. In another bowl combine, spinach, soup, milk, seasoning and pepper. Set aside.

Stir chopped turkey into soup mixture.

Place 2 uncooked lasagna noodles in a 10x6-inch baking dish, breaking to fit pan, if needed. Layer 1/2 the cottage cheese mixture and 1/3 of the soup mixture. Repeat layers of noodles, cottage cheese mix and soup mix. Top with remaining noodles and soup mix. Sprinkle with shredded cheese.

Slowly pour boiling water around the inside edge of the dish and cover tightly with foil. Bake at 350 degrees for 60 minutes or until noodles are tender. Let stand covered for 10 to 15 minutes or the excess liquid has absorbed.

Serves 6.

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October 25, 2007 Broccoli and Chicken Divan

Easy Tastebud Delights

10.25 Edition (October 25, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Thursday is here and the week is nearly over.

I had planned to use a different recipe today but received this one from a facebook friend of mine who tried it. The recipe looks delicious, he got it from a Campbell Soup cookbook. I mentioned to him that it looks like cooked, diced pork chops could be substituted for chicken.

(I also add some of those Frenches dried onions to the top as well) S.B.

Thanks Steve! Enjoy!

Broccoli and Chicken Divan

3 cups hot cooked broccoil spears
2 cups cubed cooked chicken
1 can cream of broccoli soup
1/3 cup milk
1/2 cup shredded cheddar cheese
3 tbsp. dry bread crumbs
1 tbsp. melted butter

Arrange broccoli and chicken in 2 quart baking dish, combine soup and milk, pour over broccoli and chicken.

Sprinkle mixture with cheese.

Mix bread crumbs with butter and sprinkle over cheese layer.

Bake at 375 until heated through.....about 20 to 30 minutes.

Submitted by Steve B.

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October 24, 2007 Pasta With Shrimp Sauce

Easy Tastebud Delights

10.24 Edition (October 24, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone! Can you believe the week is half over already?

Today's recipe is delicious, I've tasted it a few different ways: with shrimp and tomato sauce and also with diced chicken. Enjoy!

Pasta With Shrimp Sauce

3/4 pounds peeled and deveined fresh shrimp
2 cans diced tomatoes
1-6 ounce can tomato paste
1 can sliced pitted ripe olives

1 package cooked and drained, dried rigatoni



Thaw shrimp if frozen; drain.

In saucepan combine tomatoes, tomato paste, and olives.
Bring to boiling. Add shrimp. Return to boiling; reduce heat.
Simmer uncovered, 3 minutes or until shrimp turn pink,


stirring occasionally.

Add cooked rigatoni and toss gently to coat.

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October 23, 2007 Sunny Stir-Fry Chicken

Easy Tastebud Delights

10.23 Edition (October 23, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Today is such a rainy Tuesday...after the gorgeous day we had yesterday...oh well...we have to take what we're given.

Today's recipe sounds sunny because of the mandarin oranges. Enjoy!

Sunny Stir-Fry Chicken

3 tbsp. teriyaki sauce
1/2 tsp. dried dillweed
1 skinless, boneless chicken breast, cut into bite-size pieces
3 tbsp. cooking oil



8-oz. can drained and thinly sliced water chestnuts
3/4 cup bias-sliced celery, (on an angle)

1 11-oz. can mandarin orange sections
1 tbsp. cornstarch

Combine 2 tbsp. of the teriyaki sauce, the dillweed, and 1/4 tsp. salt then add chicken. Let stand 20 minutes.

Heat 1 tbsp. of the oil in wok or 10 inch skillet; add water chestnuts and celery. Stir-fry 1 to 2 minutes. Remove; set aside.

Heat remaining oil in wok; add chicken mixture and stir-fry 3 to 4 minutes or till done. Drain oranges, reserving liquid. Return vegetables to wok. Blend reserved liquid with the remaining 1 tbsp. teriyaki sauce and cornstarch; stir into wok. Cook and stir until bubbly. Add oranges. Cover and cook for one minute. Serve with rice.

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October 22, 2007 Meatloaf with Veggie Sauce

Easy Tastebud Delights

10.22 Edition (October 22, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope you all had a wonderful weekend, it was sure nice enough.

Today's recipe is similar to one that I make all the time except it has vegetables in it. Enjoy!

Meatloaf with Veggie Sauce

1 pkg.stuffing mix package
1 can spaghetti sauce, divided
2 tsp. dried oregano leaves, divided
1-1/2 lb. lean ground beef
2 cups chopped green peppers
2 cups sliced mushrooms
3/4 cup mozzarella cheese

Preheat oven to 375°F. Mix stuffing package with half each of the spaghetti sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish.

Mix green peppers, mushrooms, remaining spaghetti sauce and remaining oregano. Spoon evenly over meat mixture; cover with foil.

Bake for 25 min. Uncover. Sprinkle with cheese. Bake, uncovered, for an additional 10 min. or until meatloaf is cooked through (160°F). Cut into six pieces to serve.

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October 21, 2007 Impossibly Easy Roasted Peppers and Feta Cheese Pie

Easy Tastebud Delights

10.21 Edition (October 21, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you.

I found another recipe calling for Bisquick. It sounds delicious. Enjoy!

Impossibly Easy Roasted Peppers and Feta Cheese Pie

Prep Time:20 min
Start to Finish:1 hr
Makes:6 servings

12 slices bacon, crisply cooked and crumbled
1/4 cup sliced green onions
1/3 cup chopped, drained roasted red bell peppers, (out of a jar)
1/2 cup crumbled feta cheese
3/4 cup biscuit mix
1 cup milk
1 tsp. dried basil leaves
3 eggs

1. Heat oven to 400ºF. Grease pie plate, 9x1 1/4 inches.
2. Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
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October 20, 2007 Baked Tortellini Florentine

Easy Tastebud Delights

10.20 Edition (October 20, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Saturday is going well.

Today's recipe was shared by a fellow recipe newsgroup friend on October 8. It sounded so good when I read it that I decided to share it through the newsletter. Thanks Jackie! Enjoy!

Baked Tortellini Florentine

1 (9 oz) package refrigerated three cheese tortellini
1/4 c. cup light mayonnaise
1/4 c. Parmesan ranch dressing
1/2 (10 oz) box frozen chopped spinach, thawed and well-drained
1 c. coarsely chopped mushrooms
1 tbsp diced pimientos
2 tbsp breadcrumbs
2 tbsp shredded Parmesan cheese

Prepare tortellini according to package directions. Drain well. Return to pot. Stir in mayonnaise, Parmesan ranch dressing, spinach, mushrooms and pimientos. Transfer to a lightly greased 2-quart casserole dish.

Toss together breadcrumbs and Parmesan cheese. Sprinkle on top of tortellini mixture. Bake at 350 degrees for 16 to 18 minutes or until golden brown.

Submitted by Jackie A.
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October 19, 2007 Meatball Stew

asy Tastebud Delights

10.19 Edition (October 19, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Friday is here again! This week has gone by so quickly!

Today's recipe is also from Country 95.3, "What's for Dinner" . When I try this, I will probably use regular condensed tomato soup and add my own seasonings and possibly brown the meatballs first. Enjoy!

Meatball Stew

1 box of frozen meatballs
5-6 potatoes cut into bit size pieces
5-6 carrots cut into bit size pieces
1 onion, diced
2 cans of Campbell's Tomato with Basil & Oregano condensed soup and
900 ml of beef broth

1. Mix the soup with beef broth in a crock pot. Add all the other ingredients and cook on low all day.

(wfd 10/15/07)

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October 18, 2007 Easy Cajun Chicken

Easy Tastebud Delights

10.18 Edition (October 18, 2007)

Easy Recipes

45 minutes+

Hi Everyone! The week is more than half over. I hope it is going well for you.

Today's recipe is from Country 95.3 "What's for Dinner?" contest. It sounds delicious and quick and easy. Enjoy!

Easy Cajun Chicken
Prep time 5-10 minutes
Cooking time 35 minutes in a preheated oven at 350 degrees

4 boneless, skinless chicken breasts
Clubhouse Cajun spice
1 or 2 kiwis
6 strawberries
1 tbsp. of olive oil and
1 Ziploc bag

1. Put the Cajun spice in a Ziploc bag (about 2 tbsps.) then add the chicken breasts. Give it a good shake making sure the chicken is well covered in the spice.

2. Put the seasoned chicken breasts in the pre-oiled ovenproof dish and place in the oven. Once cooked if you prefer blackened put under the broiler for a few minutes.

3. Skin and chop the kiwis and remove the stalks from the strawberries. Place the cooked chicken on a serving dish and top with kiwi and strawberry mixture.

Serve on a bun with salad or rice.

(wfd 10/01/07)

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October 17, 2007 Southern Style Bean Soup

Easy Tastebud Delights

10.17 Edition (October 17, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Can you believe this week is half over? We've had a dreary night which prompted a soup recipe to share. The leftover ham from yesterday's dinner will be a great help. Enjoy!

Southern Style Bean Soup

Take the ham off the bone; trim the fat to some extent
About 4 cups of dried navy beans - no need to soak
1 large 28 oz. can of diced tomatoes with liquid
Celery, a couple of stalks, chopped into small pieces
1 large onion, chopped
4 large carrots, chopped into small pieces
One small can of maple flavoured baked beans
One can each of Campbell's Tomato soup, Campbell's Bean with Bacon soup, and Campbell's Chicken Broth
One medium sized bay leaf and
Salt and pepper to taste

1. Put all the ingredients into a big stock pot or any large soup pot and cover all with water (you can always add water as needed). Bring to boil then cover and simmer for a few hours until all the beans are tender, stirring occasionally.


2. Remove the ham off the bone and cut into bite sized pieces and add to the pot.


3. Squish some of the beans (about a cupful) with a wooden spoon against the side of the pot and stir well. This will thicken the soup a bit. Simmer for about 15 minutes then serve hot.

(wfd 10/11/07)

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October 16, 2007 Ham and Scalloped Potatoes

Easy Tastebud Delights

10.16 Edition (October 16, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Tuesday to you!

We tried Lisa's Ribs last night for supper and the boys dubbed it, "Auntie Lisa's AWESOME Ribs!!" They turned out wonderfully and the only thing I need to mention from the recipe I added for Sunday is to turn down the heat after draining the fat to about 250 degrees. On to today's recipe:

I love ham and scalloped potatoes and like to try the different variations. This one looks good. Enjoy!

Ham and Scalloped Potatoes

6 to 8 slices of ham
8 to 10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup of grated Cheddar or American cheese and
1 can cream of celery or mushroom soup

1. Put half of the ham, potatoes and onions in a crock pot. Sprinkle with salt and pepper, then the grated cheese. Repeat with the remaining half. Spoon the undiluted soup over the top.


2. Cover and cook on low for 8 to 10 hours in a crock pot or high for 4 hours.

Variations: sausage instead of ham and omit the cheese.

(wfd 10/04/07)

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October 15, 2007 Steak with Garlic Mussels with Fettuccine

Easy Tastebud Delights

10.15 Edition (October 15, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Monday is upon us.

This is what we had for dinner last night! It is an awesome meal we enjoy having on Sundays. Hubby "mans" the grill and I take care of the mussels, pasta and garlic butter. Enjoy!

Steak with Garlic Mussels with Fettuccine

1 GOOD quality steak

1 pkg. Highliner garlic mussels

1/2 pkg. dry fettuccine pasta

1/2 tsp. minced garlic

1 tsp. butter

1 squirt worchestershire sauce

Preheat barbecue to medium. Rinse the steak well and dry. Sprinkle with steak spice and work in well. Place steak on barbecue and cook over direct heat, flipping once.

Boil water for pasta. When boiled, cut an X in the back of the frozen mussel package and place on a microwave safe plate in the microwave. Start cooking the pasta (between 8-9 minutes), and when 5 minutes remain, turn on the microwave. Drain pasta and return to pot.

When microwave is done, slice mussel package open and dump into pot with pasta. Stir and season with oregano.

In small custard cup, make garlic butter by adding butter, garlic and worchestershire sauce. Heat in microwave for 15 to 20 seconds.

When steak comes off grill, slice in thin slices and serve with mussels and pasta. Dip steak pieces in garlic butter.

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October 14, 2007 Lisa's Ribs

Easy Tastebud Delights

10.14 Edition (October 14, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope your Sunday is a good one!

I was talking to my sister on the phone yesterday and this is the recipe she was trying for dinner. She gave it rave reviews while we were talking! I think we'll be trying it soon. Thanks Lisa! Enjoy!

Lisa's Ribs

1 rack of ribs, cut into 2 to 3 ribs per section

Preheat oven to 400 degrees. Put the ribs fat side down in roasting pan. Place pan in the oven and bake for 1 hr. and 15 minutes. Drain fat.

Sauce:

1 bottle ketchup
3 tbsp mustard
3 tbsp br. sugar
1 tsp. minced garlic
1 minced onion
1/2 cup water

Simmer on stove while ribs cook.

Pour sauce over ribs and bake in oven for 2 hours.

Submitted by Lisa Smith.

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October 13, 2007 Stovetop Cabbage and Ham

Easy Tastebud Delights

10.13 Edition (October 13, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone! I hope your Saturday is going well and you are keeping warm...it's been downright CHILLY!

Todays recipe is a quick and easy way to combine cabbage and ham with minimal dishes to wash. Enjoy!

Stovetop Cabbage and Ham

1/2 cup chopped onion
2 cups chopped cabbage
3 /4 cup shredded carrot
1 tbsp. butter
2-1/4 cups cooked, chopped ham
2 cups chopped, cooked potatoes
1 tsp. Worcestershire sauce
1/8 tsp. pepper

1. In a 10-inch skillet cook onion, cabbage, and carrot in hot margarine until vegetables are tender.

2. Stir in ham, potatoes, Worcestershire sauce, and pepper. Spread mixture evenly in skillet. Cook over medium heat for 5 minutes, turning occasionally with spatula.

Makes 4 servings.

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October 12, 2007 Fettuccine with Meat Sauce

Easy Tastebud Delights

10.12 Edition (October 12, 2007)

Easy Recipes

45 minutes+

Hi Everyone! I hope you are having a wonderful Friday.

Today's recipe would be wonderful on a cool, nippy fall day like today. I find it helpful to cook my meat sauce in advance then freeze it. It is wonderful for those nights that are rushed. Just remove from the freezer, defrost and heat while cooking the pasta. Serve with side salad and garlic cheese bread.

Fettuccine with Meat Sauce

1/2 lb. fettuccine
2 tsp. olive oil
1 tsp. minced garlic
1/2 cup finely chopped onion
1 lb. ground beef
1 can diced tomatoes
1 can stems and pieces mushrooms
worchestershire sauce, to taste
oregano, to taste
grated Parmesan cheese

Cook pasta in boiling water until al dente. Drain thoroughly. Transfer pasta to a serving bowl and keep warm.

Heat oil in a heavy nonstick skillet over medium high heat. Cook garlic and onion for 2-3 minutes or until onion is softened. Stir in ground beef and cook for 7-8 minutes or until meat is browned. Drain off fat.

Stir in remaining ingredients, except cheese. Add salt and pepper to taste. Simmer vigorously for 10 minutes or until thickened. Pour sauce over pasta and toss. Serve with Parmesan.

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October 11, 2007 Tasty Tuna Melt

Easy Tastebud Delights

10.11 Edition (October 11, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy Thursday to you!

Today's recipe sounds tasty! I look forward to trying it. We usually have tuna in the pantry, cheddar and lemon in the fridge and oregano is my favourite spice in my spice cupboard. Serve with a bowl of soup for a light meal. Enjoy!

Tasty Tuna Melt

1/4 cup sliced green onions
1 tbsp. fresh lemon juice
1 tsp. olive oil
1/2 tsp. dried oregano
1/8 tsp. fresh cracked black pepper
1/8 tsp. ground red pepper
1-6 oz. can drained and flaked white tuna in water
2 split and toasted English muffins
6 tbsp. grated cheddar cheese

1. Preheat broiler. Combine first 8 ingredients in a medium bowl. Divide evenly among muffin halves; sprinkle with cheese. Place on a baking sheet.

2. Broil 5 inches from heat for 4 minutes or until golden brown.

Yield: 2
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October 10, 2007 Crunchy-Crusted Cube Steaks

Easy Tastebud Delights

10.10 Edition (October 10, 2007)

Easy Recipes

45 minutes+

Hi Everyone! This week is half over all ready! Long weekends can be so confusing!

Today's recipe is another one featuring bisquick mix. I've mentioned before how much I love the stuff and tend to go out of my way to search for recipes calling for it. Enjoy!

Crunchy-Crusted Cube Steaks

2 eggs
1/2 cup water
3 cups finely crushed tortilla chips
1 cup biscuit mix
1 lb. beef cube steaks
3 tbsp. vegetable oil
1/2 cup chunky salsa
1/4 cup shredded cheese

1. In medium bowl, beat eggs and water. In shallow dish, mix crushed tortilla chips and biscuit mix.
2. Cut beef into 4 serving pieces. Dip beef into egg mixture, then coat with tortilla/biscuit mixture, pressing to coat.
3. In 12-inch nonstick skillet, heat 2 tbsp. of the oil over medium heat. Add beef; cook 10 to 12 minutes, turning once and adding remaining tablespoon oil, until beef is no longer pink in center.
4. Top each serving with 2 tablespoons salsa and 1 tablespoon cheese.

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