PBS Cooks is brand new– it just hit shelves in October 2009. Now you have a chance to win your very own copy just in time for Thanksgiving! We’re giving away 1 cookbook a day for the rest of the week. (Nov. 17th – 21st)
To Enter: If you’ve tried one of the recipes from the cookbook already, let us know which one and how you liked it! If you don’t have a cookbook already, post one of your own favorite recipes. We will randomly pick a winner each day from ALL comments posted. So you only have to comment once to be eligible all week long.
1. The cookbook winner for day 1 (Nov. 17th) is Dana L. (daltonryan) -Congratulations Dana!
2. Day #2 (Nov. 18th) Winner is “T.” with the Pinto beans and cornbread recipe!
3. Day #3 (Nov. 19th) Winner is Debra H. with Crumb topped Blueberry Muffins!
4. Day #4 (Nov. 20th) The Winner is Marsha G. and her Briar Patch recipe!
5. Final Day #5 (Nov. 21st) Our Final Winner is June P. (JuneRose) with Cabbage & Noodles- Congratulations June!
Congratulations once again to our winners! Thank you all for participating in the Great Cookbook Giveaway!
Be one of the lucky members to get the first edition of the PBS Cookbook! Over 200 pages of recipes submitted by PaperBackSwap members bound in linen-finish laminated hardcover with a comb binding. Authors: YOU. Edited by Sherry N. (royaltech). Assistant Editor: Elizabeth B. (Cattriona). Illustrator: Jeff & Carolee P.
In addition to all the great member recipes, there is a special collection of recipes by PBS’ favorite authors, including:
Angela Hunt, Barbara Delinsky, Bertrice Small, Beverly Lewis, Carla Neggers, Charles David, Christopher Moore, Dave Barry, David Anthony, Diana Gabaldon, Elmer Kelton, Joy Nash, Judith Tarr, Julie Garwood, Karen Dinino, Ken Follett, Laura Fitzgerald, Linda Rosencrance, Linda Woods, Lisa See, Lisa Shearin, Margaret Atwood, Margaret Weis, Mindy Klasky, Philippa Gregory, and Rob Palmer!
Want a small taste of the Author Recipes?
Dave Barry‘s extremely challenging recipe
David Anthony‘s Crunchy Dragonscale Delight
Ken Follett ‘s Hot Dressed Vegetables
Margaret Weis‘ Pink Potato Salad
…and many more!
Good Luck on the giveaway, but make sure to get your order in before we run out!
Did you know we also swap recipes on PaperBackSwap.com? Check it out… www.paperbackswap.com/recipes
Tags: Book Recommendations, Contests, PBS Cookbook, Recipes, The Great Cookbook Giveaway
Hi, my favorite recipe is a greek salad pita
You basically just shove whatever you like in a salad into a pita, top with feta cheese and greek salad (or italian) dressing and eat! You can brown the pita in butter if you want, but be sure to cut it in half first because those suckers get hot and steamy inside. Have a great day, happy reading and happy cooking!
Courtney
My favorite recipes are myriad and change constantly. The 3 generations recipe for stuffed cabbage, which is from any number of cultures from Russia and Poland and Hungary and anyplace there was meat and cabbage, is still perfect. I made it again last week – it’s even better the 2d night. I think of it as “Jewish” which crosses so many cultures and each has a different take. Mine uses a head of green cabbage, 2 pounds ground beef, 2 handfuls of rice (that’s how I still measure) a big can of tomatoes (sauce, or chopped, diced or whatever, it never matters). Parboil the cabbage until you can peel enough top leaves off to wrap things in. (about 10 or so minutes). mix rice, meat fully in a bowl and make meatballs you can wrap in cabbage. Place, “seam down” in large pot – like a dutch oven. continued til all the meat is used up. Chop the rest of the cabbage but the stem and add to pot. If you want to, add a quartered onion. Add the tomatoes and then rinse the can with water (if you saved the parboiling water, use that! until the food is covered. Cook on low for 3 hours. It smells great and never smells of cabbage, something I always read about in books about poor folks living in tenements on the Lower East Side!
After the first hour, check to be sure it’s heating through but not boiling. After the second, add whatever you want to make it “sweet and sour” which is traditional here. My grandmother used “sour salt”. My sister and I have used brown sugar and lemon juice. I have used vinegar when I don’t have lemons (I don’t like the bottled juice at all – balsamic or other. If that doesn’t suit you, don’t add it but we think it enhances the flavor. Serve in bowls; cook up extra rice if you wish to serve it on something.
This reheats splendidly and if you run out of cabbage rolls, it still makes great tomato/cabbage soup. Use that cook up leftover? rice and toss it in.
I haven’t read the cookbook yet, but here is my favorite recipe. It’s quick, it’s easy and I’ve been making it since I was a kid:
Chocolate oatmeal no-back (preacher) cookies
2c sugar; 1/2 c milk; 1/2 c cocoa; 1 stick butter or magarine
1 tsp vanilla; 1/2 c peanut butter; 3c quick oats
Mix the top row of ingredients in a saucepan. Bring to a boil and cook for three minutes. Remove from heat. Add the vanilla and peanut butter and stir well. Add the oats and mix well. Drop from a teaspoon onto waxed paper and cool until firm. (although they are good still warm and gooey also)
Favorite recipe? What category? I love to cook.
For cookies: My boys like it when I make peanut butter cookies because I use the Jif recipe on the jar and add a cup of chocolate chips (more or less ;). )
Most of all I like to have fun with my food (It has to be easy and taste great!).
Enjoy
Deb O
I don’t have a copy of the cookbook yet but would like to pass along this reciepe. I recieved it from my sister who likes to cook and my family really seems to like it. Plus it is simple and quick to make.
Chicken parmesan
1/3 Cup Grated Parmesan Cheese
1/4 cup Seasoned dry bread crumbs
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
6 boneless skinless chicken breasts halves
3 Tablespoons butter or margarine, melted
Preheat oven to 400 degrees. Mix cheese, bread crumbs, & seasonings in a shallow dish. Dip chicken in butter; coat with cheese mixture. Place in greased 15x10x1 inch baking pan. Bake 20 minutes or until chicken is cooked through.
I haven’t read the cookbook yet. My favorite recipe is homemade apple pie! Here it is:
9 inch double crust
1 pie tin
2 c. all purpose flour
1 tsp. salt
2/3 c. shortening
5 to 8 tsp. water
Preheat oven to 350 degrees. Combine flour and salt, cut in shortening with pastry blender until dough looks like peas. Add enough water to hold dough together. Make 2 balls out of the dough. Roll out on well floured surface with a floured rolling pin. Put one crust in pie tin, trim dough edges equal to the pie tin edge. (Or use prepared Pillsbury pie crust).
APPLE FILLING:
8 c. peeled sliced apples
1 c. sugar
1 tbsp. cinnamon
1 tbsp. butter
1 tbsp. flour
Raisins, optional
Combine apples, sugar, cinnamon, flour and salt, mix lightly. Put in pie tin. Sprinkle more cinnamon on top of apple mixture. Dot with butter cover with remaining pie crust. Seal edges and flute. Put slits in the crust top. Bake for 50 to 45 minutes to 1 hour depending on how brown you like the crust.
I just purchased my cookbook this past Sunday as a Christmas gift to myself! One of my favorite recipes is one that I contributed to the cookbook. It’s versatile and so easy to make!
White Sauce
2 cups milk (except skim)
2 Tbs Flour
1 chicken boullion cube or pkg (I use Goya )
salt and pepper to taste
Combine all ingredients in a saucepan, stirring occasionally until thickened.
From this stage, you can add garlic powder and make a wonderful Alfredo Sauce. I add 1 pkg of shredded Cheddar Cheese and add it to pasta and hamburger. Homemade Hamburger Helper with less than 1/2 the calories and no preservatives.
I’ve added Monterey Jack with peppers to this base and made a spicy Mac and Cheese.
You can also use it as is, and add to pork, chicken or even fish.
Then entire pan is less than 350 calories when you use low fat milk! Great for those of us on Weight Watchers or just want something yummy without all the guilt!
Some good recipes just here in the comments! Can’t wait to try some!
One of the easy things I make sometimes when we are rushed for time is hamburger stroganoff. I’ve also heard it called Poor Man’s Stroganoff.
1 lb ground beef
1 can cream of mushroom soup
1 8oz container sour cream
salt & pepper to taste
Optional ingredients:
onions
mushrooms
kitchen bouquet (liquid that darkens and flavors gravies)
Brown ground beef, stir in entire can of cream of mushroom soup and container of sour cream. Mix and heat until hot. Serve over rice or noodles.
*Note–My kids say this comes out looking like barf, which is why something to darken it may be needed according to your need or taste. I’ve tried packaged beef onion mix, soy sauce, etc. and all work well and change the flavor only slightly. Good quick meal!
I don’t have the cookbook yet but one of my favorite & fast recipes is:
Cabbage & Noodles:
Cook 1/2 to 1 pkg of Kuluski Noodles, as per package directions.
While they are cooking, chop-up one head of Cabbage.
Put 1/2 to 1 stick of Butter in large skillet, add Cabbage and saute until cabbage is tender.
When Cabbage is almost done, add one package of Instant Onion Soup Mix; Stir together and saute a little while longer.
Drain the noodles and add the cabbage; mixing well; Sprinkle liberally with Pepper.
Enjoy!!
(If you use a very large head of cabbage, you will use 1 stick of butter and 1 pkg of noodles
If you only use a small head of cabbage, you will only use 1/2 stick of butter and 1/2 pkg of noodles)
Of course this can be adjusted to suit your own tastes.
My favorite recipe is my mother’s spaghetti sauce:
1 medium yellow onion
1 tablespoon minced garlic
2 14oz cans of stewed tomatoes
1 14oz can of tomato sauce
1 8oz can of tomato paste
1 tablespoon each – oregano, rubbed sage, basil, rosemary, and thyme
2 dried bay leaves
Salt and Pepper to taste
Saute onion and garlic in 2 tablespoons of veggie oil or olive oil. Once tender, add the remaining ingredients. Simmer on low for 2 hours. Add to your favorite pasta and serve.
My family of three makes this and freezes half. We freeze half. To use frozen half, just add a splash or two of water to loosen.
Here is a Spam recipe my dad used to make when I was younger (and I now make it for my kids now).
Quick, easy, and delicious!
Ron’s Pizza Burgers:
1 Can Chili (15 0z)
1 Can Spam (diced)
1 small onion (diced) optional
1 1/2 Cups Velveeta (diced)
Loaf of bread
Mix Spam, Chil, Cheese, and onions (optional for those that don’t like onions). Place bread slices on baking sheet, and spread mixture onto bread.
Broil in Oven until cheese is melted, and bread is toasted (takes 2-5 minutes in our oven).
Grannie’s Chocolate pie
3 C Sugar
2/3 C Cocoa
1 heaping T (heap it full) Flour
5 Egg Yolks
1 15 oz can Evaporated Milk or 2 1/2 C Sweet Milk
1 stick Butter melted
Meringue
5 Egg Whites
Filling
Mix sugar and egg yolks.
Add flour and Cocoa.
Whisk in Milk, this is tedious, the cocoa will try to isolate itself, and fly everywhere.
Pour in Melted Butter.
Cook over low heat, stirring constantly, until very thick.
Use egg whites for meringue
OK, now, I mix the cocoa powder in the melted butter, then pour it in the milk mixture. I seem to have a softer pie that way.
Each person can pick their own special birthday dinner – it’s an annual tradition in our house. My son’s favorite recipe is one that is not only delicious, but simple to make as well!
Chicken wrap-ups
5 Tortillas, large size
1 package of Perdue Chicken Short Cuts
1 package of shredded cheddar cheese
1 large green or red pepper
Preheat oven to 350 degrees. Spray pan with Pam.
Place tortillas on pan, place some chicken, cheese, and peppers on each tortilla.
Wrap the tortilla and place 2 toothpicks in each one to hold shape.
Bake in oven for about 15 minutes or until tortillas are browned.
Remove from oven, remove toothpicks, and enjoy!
My favorite recipe is a cabbage salad that gets many requests for the recipe…
A head of cabbage, sliced thin, or you can use the prepared coleslaw bags that Dole puts out
1/3 cup soy sauce
1/3 cup olive oil
1/3 cup vinegar
1/4 cup sugar
roasted cashews, pepitas, or any other nut you enjoy
roasted sesame seeds
Bring the soy sauce, olive oil and vinegar to a gentle boil in a small saucepan and then lower the heat. Put in the sugar and stil until it dissolves. While the liquid is still warm – pour it over the cabbage and let it marinate. Mix it a bit to make sure all the cabbage gets a bit coated. The cabbage wilts a bit from the heat. I sometimes let it hang out for an hour. Just before you’re ready to serve, throw on the nuts and sesame seeds and mix.
Totally delicious!
I dont have the cookbook yet so I have not read any of the recipes yet but would love to own a copy.
Here is a recpie that is quick and easy.
Taco salad
1 pound of ground beef
lettuce(1 cup full)
tomato(1 cup full)
cheese(1 cup full)
1/2half cup water
taco seasoning( 1 packet)
1 bag of fritos
You can add as much cheese, lettuce and tomatoes as you like.
Take your ground beef and cook in skillet on medium heat on stove top until brown.
Remove skillet and drain beef juices if any.
Place skillet back on stove top and add 1/2 half cup water and taco seasoning and stir about 2 minutes just until water is evaporated.
When done Place your beef in a serving dish.Let cool
add the lettuce, tomatoes,cheese, and fritos stir all ingredients and your done.You now have taco salad.
Now it is ready to eat.
OMG a free cookbook…….how awesome is that………. WOW…….. who wouldn’t love to win…
Not sure if this is my favorite recipe ever for anything but this makes perfect chewy peanut butter cookies
EZ Peanut Butter Cookies
from Bakewise, by Shirley O Corriher
(recipe doubled)
2 cups Extra Crunchy Peanut Butter
1 1/2 cup dark brown sugar
2 eggs
Stir all the ingredients together until uniform.
Drop tablespoons of batter on a baking sheet.
Press down with the back of a fork like you always do with peanut butter cookies.
Bake until the edges just start to brown, about 10 mins.
Wow all these recipes look so good! I’m moving to a new place this weekend, and will be motivated to cook since i’ll be on my own. That pink potato salad looks yummy and pink is my favorite color lol. Maybe i’ll get a cookbook with whatever Christmas money I get from family! Great job PBS!
Keri
The Day #2 Winner is “T.” with the Pinto beans and cornbread recipe! Congratulations!
Andy’s Make Men Cry Braised Beef
2-2.5 lb. chuck roast
1 onion, sliced
1/2 c. balsamic vinegar
1/2 c. honey
1 pkg. onion soup mix.
In a heavy, deep pan, over high heat, sear the meat on all sides. After the sides are completely browned, scatter the onions over, top with soup mix and balsamic vinegar and honey mixed together. Cover the pan and turn the heat to low. Cook for two to three hours on low, turning the mean occasionally. Serve with mashed potatoes as this makes a wonderful gravy.
One of my family’s favorites is turkey and black bean chili. We’d love to win a copy of the PBS cookbook!
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup chopped carrots
1 garlic clove, finely chopped
1 Tbsp olive oil
2 Tbsp chili powder
3 tsp ground cumin
1 pound extra-lean ground turkey breast (99% fat free)
2 cans (16 ounce) black beans, drained and rinsed
3 cups reduced sodium 99% fatfree canned chicken broth
1 container (16 ounces) FRESH mild salsa (can use medium to kick up heat)
1 tbsp low sodium tomato paste
freshly ground pepper to taste
Optional toppings: reduced fat sour cream, chopped cilantro, diced tomato, reduced fat cheddar cheese.
In large saucepan over medium low heat, cook onion, pepper, carrots and garlic in hot olive oil until golden brown and tender. Sprinkle with chili powder and ground cumin. Cook, stirring frequently, 7 to 8 minutes or until spices are fragrant.
Add ground turkey breast and cook, stirring with a wooden spoon to break up meat, 5 minutes or until cooked through and slightly browned.
Add beans, broth, salsa and tomato paste, bring to a simmer.
Reduce heat to medium; cook, stirring occasionally, 45 minutes, or until thickened.
* Note: depending on how flavorful the fresh salsa is, you may want to add more cumin, garlic and chili powder. For extra thick chili, add more tomato paste.
(Makes 8 servings: 193 calories, 22g protein, 25g carbs, 3g fat, 9g fiber.)
This is so easy even I can make it!
Really Easy Meatball Stew
1 can of whole potatoes (drained)
1 can of green beans (drained)
1 can of carrots (drained)
1 jar of pearl onions (drained)
1 lb of hamburg – make your favorite meatballs and brown them first
OR cheat and use frozen (but not seasoned) meatballs
1 can of tomato soup
1 can of beef broth (not consommé)
Dump all ingredients in the crockpot and cook for 8 hours on low (or 4 hours on high).
If using frozen meatballs, you can just heat up the stew on the stove or in microwave,
but flavors blend better cooking it in the crockpot.
You can’t go wrong with homemade biscuits!
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
3/4 cup buttermilk
(note: don’t have buttermilk? A simple substitute is 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup)
In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture is crumbly. Add buttermilk, stir just until the dough clings together
Turn dough onto a lightly floured surface; knead gently 10-12 times. Roll out to 1/2 inch thickness. Cut with floured 2-1/2 inch biscuit cutter (a “glass” glass works well too). Place 1 inch apart ona greased baking sheet. Bake at 450 for 11-12 minutes or until lightly browned.
Enjoy warm!
No cookbook yet… but one of my favorite recipes to make is…
TURKISH DELIGHT (loukoumi)… as seen in C. S. Lewis’s “The Witch, the Lion,a nd the Wardrobe”
melted butter (to coat pan)
1/4 c. orange marmelade
1/4 c. orange juice
2 tbsp lemon juice
3 c. bakers (superfine) sugar
1/2 c. water
2 tbsp knox gelatin
1 c. water (extra)
2/3 c. cornstarch
3-4 drops orange extract
red food coloring
1/4 c. 10x sugar
Line the base and sides of a deep 6 3/4 inch square cake ban with aluminum foil, leaving edges overhanging. Brush foil with melted butter.
Combine marmelade, juices, sugar, and 1/2 c. water in large heavy-based pan. Stir over medium heat without boiling until sugar is dissolved. Clear sugar crystals from sides of pan with a pastry brush.
Bring mixture to a boil, reduce heat slightly, and boil without stirring for 5 minutes or until a teaspoon of the mixture dropped into cold water forms long threads. (If using a sugar thermometer, it must reach 221 degrees F).
Combine gelatin with 1/2 c. extra water in a separate bowl. Heat until gelatin is dissolved.
In a separate bowl, mix cornstarch and remaining water, mixing until smooth.
Add gelatin and cornstarch mixtures to base mixture, stirring over medium heat until mixture boils and clears.
Stir in extract and a few drops of food coloring. Strain mixture into foil-lined pan and refrigerate overnight.
When set, peel off foil and cut into squares, rolling each in 10x sugar. Place each square in a cupcake paper and refrigerate, covered, until ready to serve.
My husband hates meatloaf but when I made this one night, he loved it and raves about it all the time.
Meat Loaf
Ingredients:
1/3 cup chopped green onions
3 tablespoons dry breadcrumbs
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 pound ground sirloin
1 large egg, lightly beaten
6 tablespoons ketchup, divided
Cooking spray
Preparation:
1. Preheat oven to 400°.
2. Combine first 9 ingredients in a large bowl; add 1/4 cup ketchup. Mix beef mixture with hands just until combined. Shape beef mixture into a 9 x 4–inch loaf on a broiler pan coated with cooking spray. Bake at 400° for 20 minutes. Brush top of meat loaf with remaining 2 tablespoons ketchup. Bake 7 additional minutes or until done. Slice loaf into 8 equal pieces.
My favorite recipe is my Great-Grandma Helga’s Christmas Braid – actually it is a sweet roll dough that you can use in lots of ways, I don’t usually braid it at all. Yum!
Sweet Roll Dough (kim’s great grandma’s)
3/4 C milk
1/2 C sugar
2 tsp salt
1/2 C butter (room temp or microwaved til soft)
1/2 C warm water (105 – 115 F)
2 pkg active dry yeast ( or 4 1/2 tsp bread machine yeast)
2 eggs, beaten
4 1/4 C flour
1. Heat milk just until bubbling. Add sugar, salt and butter and stir to dissolve.
2. Pour warm water into large warm bowl. Sprinkle yeast over water and stir to dissolve.
3. With wooden spoon, stir milk mixture into yeast mixture. Add beaten eggs and 2 C flour. Beat until smooth (I use a whisk)
4. Gradually add the rest of the flour, beating until dough is stiff and smooth – not sticky. (May require more than the stated amount of flour… turn out onto counter and knead with hands – I find that easier than trying to mix stiff dough in bowl with a spoon)
5. Turn dough ball into large buttered (or sprayed with pam) bowl and turn dough over so all sides are buttered (‘pammed’??)
6. Cover bowl with foil and refrigerate for 2 hours (or up to 3 days) til dough has risen to top.
To use: cut off amount needed, refrigerate remainder.
(Usually I use half the dough to make one christmas braid/rolled thing that ends up plate-sized)
Remove dough from frig and let warm up a half hour or so. Roll out on floured counter to make rectangle 11 x 18 or so. Sprinkle desired ingredients (brown sugar mixed with soft butter….. or cinnamon sugar sprinkled on top of butter-brushed dough, with raisins added… or apricot preserves) on rectangle, roll up long side, pinch to seal. Leave in long shape or shape into circle. Slash cuts every few inches along the top. Let rise on greased cookie sheet 45 min or so (covered, in warm place). Bake at 350 for 20 min or so; remove to rack to cool. Drizzle icing on top if desired (mix confectioner’s sugar with a tiny bit of water, milk, or any liquid you like til it is thick and liquid, then drizzle on while still warm).
OR you can use this dough for cinnamon rolls: After rolling up your rectangle, cut in 1 inch slices. Let rise on greased cookie sheet 30 minutes or so (covered, in warm place). Bake at 350 for 15 minutes or so. Remove to rack to cool. Can put icing on them when right out of the oven.
This is great to serve a lot of people on minimum money AND time–just add some cornbread and salad.
1 1/2 lb. ground beef or turkey
3/4 cup chopped onion
1 jar chunky salsa
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/2 envelope taco powder
12 oz. can tomato sauce(sometimes I use leftover spaghetti sauce!)
Brown meat and onion, drain. Combine all ingredients in crock pot. Cook 8-10 hours on LOW or 4-5 hours on HIGH. Don’t keep taking the lid off crock pot! Serve over rice. Top with cheddar cheese(optional)
Delicious and Simple to Make; Looks Fancy
SAUTEED GREEN BEANS AND ONIONS
Ingredients
Bacon
Spanish or Red onion
Potatoes
Chicken stock or water
Green Beans
Hot Sauce
Instructions
Saute chopped bacon
Brown chopped onion in the same pan; brown until they are clear, then,
Add quartered potatoes; put them directly on the pan; leave the potato skins on;
Cook about 10 minutes more until the potatoes are browned;
Then add chicken stock or vegetable stock and cook until simmering;
Then add the whole green beans; Do Not cover the green beans with the water;
Put the cover on the pot and steam the beans for 30 minutes
Optional: Serve with the hot sauce of your choice.
Optional: Serve with corn bread or muffins.
I love making curries.
My favorite so far had:
Butternut squash, Apples, Pineapple chunks, rosemary, yellow curry and Shrimp, which was cooked in pineapple juice and chili oil
The squash had to be steamed for about 12 minutes before simmering in the coconut milk (I use lite coconut milk due to fat content), curry (yellow curry paste 1 tablespoon), and veggie broth.
The Apples pineapple chunks, rosemary and shrimp all went in to the coconut milk for about 5 minutes and then simply pour of white rice.
A new cookbook would be fantastic! We can all use one. I’m not sure what my fav recipe is. But here’s something easy that I make for my grandkids: HOT COCOA MIX – 5 c. dry milk, 3/4 c. sugar, and 3/4 c. cocoa. Just mix together and store in an airtight container. Mix 1/4 c. of mix with hot water. And of course, don’t forget the marshmellows!
LOVE Chicken & Cranberry Salad sandwiches! YUMMY!
INGREDIENTS (Nutrition)
• 1 (10 ounce) can chunk chicken, drained, or 1C cook chicken, diced.
• 2 tablespoons mayonnaise (Hellman’s Light Mayonnaise – yum!)
• 1/8 cup chopped dill pickle or 1/8 cup relish
• 1/8 cup chopped onion
• 2 tablespoons sunflower seeds
• 1/4C (1 oz) dried cranberries (used Ocean Spray Craisin’s)
DIRECTIONS
• Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up
• Serve on bread, croissant, Pita bread or Town House multi-grain “Toppers” crackers
• Best to serve after chilling overnight
SUGGESTED REVIEWER CHANGES:
• Use leftover chicken (about 1 cup)
• Replace cranberries with red or green grapes, chopped in half
• Replace sunflower seeds with slivered almonds
• Add celery and chopped egg
• Instead of chopped dill pickle, add dill pickle relish (sweet works fine too!)
• Serve on Pita bread or on a croissant
This is a childhood favorite with a twist and little bit of time and work but worth every bit of it…..
Baked Macaroni and Cheese With Ham Ingredients
To make baked macaroni and cheese with ham you will need:
6 tbsp butter
4 tbsps. flour
1 3/4 cups of half and half
1 1/4 cups shredded Swiss cheese
1 1/4 cups shredded cheddar cheese (you can use less cheese if desired)
1/2 cup Parmesan cheese
3 cups of diced ham
5 cups cooked macaroni
1 cup bread crumbs – half for the inside crunch and half for a topping
1/4 cup scallions, diced
pepper to taste
Combine Macaroni and Cheese Ingredients
Using a large saucepan melt the butter and add the flour – stir and gradually stir in your half and half making sure to keep stirring as the entire mixture thickens.
Pour in your cooked macaroni. Add your shredded cheese and your Parmesan to the mixture – now you can add half the bread crumbs and scallions, and add the cubes of ham.
Stir well and pour into a well greased casserole or baking dish. This does look good though, doesn’t it?
Bake the Macaroni and Cheese
Put the last of the bread crumbs on the top for a nice crunchy top layer. Bake at 350 degrees about 20 minutes or until the top is crisp. Mmmm delicious!
My favorite recipe is very simple to make. It’s “Gramma’s Sloppy Joes”
1lb ground beef
1 small onion
1 small green pepper
1/2 cup brown sugar
1/2 cup sweet baby ray’s bbq sauce
1/4 cup ketchup
1. Brown the ground beef and then drain
2. Add in all of the ingredients and mix over low heat.
3. Bring to a boil and add brown sugar for more sweetness (if desired)
4. You can also add more bbq sauce for a tangier taste.
5. toast hamburger buns
6. serve with sweet potato fries and enjoy!
Jello Pie-Low Fat
1 3oz. box of sugarfree jello
1/4 cup of boiling water
2 6 oz. containers of yogurt
1 tub of fat free whipped topping
Graham Cracker crust shell
Mix jello with the boiling water. Add both containers of yogurt and mix with a wisk. Add whipped topping and mix with wisk. Pour into crust shell and chill for 1 hour.
One of my favorite incredibly fast and easy recipes is for marinated chickpeas:
Drain 2 cans of chickpeas. Place in refrigerator container. Marinate with raspberry vinegarette. To serve: serve on bed of field greens (or lettuce of choice). Top with your favorite nuts (I like pecans). Easy and delicious!
I don’t have the cookbook yet but here is a family favorite. The original is made with boxed mac & cheese. I make homemade mac and cheese. this is for the original
BRIAR PATCH
1lb hamburger browned and drained
1 bottle of bbq sauce
1/2 cup chopped onion (optional)
mix the top three ingredients together
1box of mac and cheese made to the directions on the box but double the liquid.
put half of the mac & cheese in the bottom of a baking dish, layer the hamburger mixture onto the mac & cheese. Top with the remaining mac and cheese. bake in a 350 degree oven for about 30 minutes. I serve with biscuts.
The winner for day 3 (Nov. 19th) is: Debra H. – Congratulations Debra!
All of those recipes sound so good! I want a cookbook!!!!
I work for PBS and always salivate during the cooking shows, so I’m sure this cookbook will be amazing.
I have to concur with many of the previous posters’ choices.
Oh, great! My salivation has begun early this week! ;D
Jo LaMore
Mac’s Super Chili Recipe
2lb browned ground
1 can of tomato juice
1 can of diced and spiced tomatoes
2lb spaghetti broken into thirds
One teaspoon of cumin
3 or 4 tablespoons of chili powder (to taste)
1/2 teaspoon of salt
1 can of chili beens
2 tablespoons of masa flour
Mix ingredients into a large pan except the masa flour.
Cook on medium high heat for 35 minutes, stirring occassionally
Mix masa flour with 1/3 cup of water, stir well
pour masa mix over chili and let simmer 15 minutes.
Our favorite recipe is white bean chicken chili…7 ingredients dumped in a crock pot – it doesn’t get any easier!
3-4 chicken breasts (whole)
1 large jar northern white beans
2 med. jars picante sauce/salsa
1/2 bag shredded mexican cheese
14 oz chicken broth
1 package frozen chopped spinach
1/2 bag frozen corn (optional)
Cool on low 8-10 hours or high 6-7 hours. Remove chicken and shred before serving. I serve w/ the rest of the cheese and sour cream for a garnish.
Well lets see on of my favorite recipes to cook is my Quick Chicken Spaghetti.
1 package of angel hair pasta
1 tsp of vegetable oil
1 can of cream of mushroom
1 can of cream of chicken
1 cans of chunk light chicken
2 cans of water
1. bring a big pan of water and 1 tsp of vegetable oil to a boil then but in the angel hair pasta. Let it boil to pasta is tender.
2. while pasta is cooking. Get a big DEEP skillet and pour the 1 can of cream of mushroom, 1 can of cream of chicken and 1 can of chunk chicken light. add 1 cans of water as well. Salt and Pepper. Simmer until proper consistency. If its too think add more water a little at a time. Take skillet off burner.
3. drain pasta and rinse with COLD water. fold into skillet with cream of mushroom. cream of chicken and chunk chicken. Put back on burner just long enough to warm the pasta up. Take off burner and cover skillet with foil until time for dinner.
My favorite recipe is Cheesy Spaghetti.
1 lb of pasta
1/2 lb of Velveeta Cheese
1 can of Diced Tomatoes
Cook Pasta like normal. Drain. Put pasta back in pan and add a little bit of water. Just enough to barely cover the pasta. Have it on like medium. Then add the tomatoes and their juice. Then slowly add the cheese letting it melt. Make sure it doesn’t burn to the bottom of the pan:) This is even better the next day when it has thickened. A great recipe!!
Yes, I would like the recipe book. My recipe for Cheese Toast.
Slice 1 loaf of French bread into 1 to 2 inch slices. Brush with melted butter. Top with a large sprinkle on Parmesan cheese, from the green can. Broil until golden brown and serve.
I would like arecipe book, here is my original recipe.
The Kashi Kookie -Michelle Burns
1 cup pumpkin puree
½ cup unsweetened organic applesauce
2 eggs
¾ cup natural white flour
¾ cup whole wheat flour
1 cup oatmeal
2 tablespoons pure maple syrup
1/3 cup organic honey
1 tsp baking powder
2 tsp pumpkin pie spice
1 ½ tsp pure vanilla extract
¼ cup whole flax seeds
1/3 cup wheat germ
2 cups Kashi Heart to Heart oat flakes w/ blueberry clusters
Mix all wet stuff together, slowly add in dry stuff till well combined. When mixed well fold in cereal. Drop by cookie scoop full on cooking sprayed cookie sheet bake at 350 degrees for 13 minutes. Cool and enjoy
Note: anything can be substituted; you can use Kashi go lean crunch or any other fiber hearty cereal. Or you can use agave nectar instead of honey, mix it up anyway you like, I used the cereal because I didn’t have any dried fruit.
Chocolate Whiskey Balls
My mother made these occasionally at Christmas time.
Ingredients
1 cup ground (crushed) vanilla wafers 1/4 cup whiskey
1 cup ground pecans 2 tbsp Karo syrup
1 cup powdered sugar 1 tbsp cocoa
Directions
Mix all ingredients well. You will have to end up mixing dough with your hands. Make into small balls and roll in powdered sugar. Store in plastic zippered bag.
Sooooo many great sounding recipes! I would love this cook book!
I would like to win a cookbook. I don’t have my recipes with me now, but two of my favorite desserts are Peach Cobbler made with Bisquick and homemade chocolate brownies (I’ve been making the brownies for years).
Pecan Pie Muffins
1 cup chopped pecans
1 cup brown sugar
1/2 cup flour
2 eggs
1/2 cup (stick) butter or margarine, melted
Combine first 3 ingredients. In separate bowl beat eggs until foamy and add butter. Pour egg mix into dry ingredients and blend until moistened. Don’t over blend. Bake at 350° for 20-25 minutes.