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~Mamarabbits Freebies~ Archives Index
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| << February08, 2008 - ~Mamarabbits san and pat Freebies~ |
February12, 2008 - ~Mamarabbits Freebies~ >> |
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MAMARABBITS FREEBIES ~~~~~~  ~~~~~~~~YUMMYS BELOW FROM KERMIT... HOPE YOU ENJOY...' THANKS KERMIT. BELOW THE RECIEPES IS THE HUGE LIST OF FREEBIES FROM SAN AND PAT.. THANKS GUYS! eASY DEVILED EGGS Put cooked egg yolks in a zip lock bag . Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up. REHEATING REFRIGERATED BREAD To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.Tomato BisqueThanks, NickIngredientsDirections Heat oil in a soup pot. Add onion and cook until soft. Add garlic and cook 1 minute longer. Stir in tomatoes, basil and thyme. Slowly bring to a boil, reduce heat and simmer for 35 minutes. Stir in Half & Half and milk. Simmer for 20 minutes longer. Check seasonings and serve.Makes 4-6 servings.__________Boston Brown BreadIngredientsDirections Heat oven to 300° F. (150? C). Generously butter 3 (10-oz.) coffee cans. In a very large bowl, combine rye, all-purpose, whole wheat and oat flours. Stir in cornmeal, baking soda, baking powder, salt and dried fruit. In a bowl, whisk milk with molasses. Slowly pour liquid into dry ingredients, stirring until batter is smooth. Pour batter into prepared cans. Stand cans in center of oven and bake about 1-1/2 hours, or until loaves are springy to touch. Let cool slightly, then unmold. When loaves have cooled to room temperature, wrap in wax paper and store in refrigerator in a sturdy plastic bag up to 5 days. Makes 3 loaves Make Ahead Tip: The loaves can be frozen for up to 1 month.__________ Green Chili DipIngredientsDirections Combine all ingredients, adjusting amount of chilis to taste. Chill at least 1 hour before serving. Serve with tortilla chips or tostados. Note: For lowfat version, substitute plain yogurt or blended cottage cheese for sour cream. __________ Warm German Potato SaladIngredientsDirections Boil potatoes in water until just tender, drain and set aside. After frying bacon, saut? onion in bacon grease. Remove onion from grease and add to potatoes. Add flour to bacon grease and stir until smooth. Add vinegar, sugar, brown mustard, water, salt and pepper; simmer until mixed well. Pour over potatoes and mix well. Stir in parsley and crumbled bacon and serve warm.__________ Kentucky Chow-Chow IngredientsDirections Chop and boil vegetables in vinegar until tender. Throw away this vinegar. Take 1 gallon fresh vinegar and add seasoning, spices, etc. Pour over pickles and boil 5 minutes or until tender. Seal in stone jars. __________Great American Potato SaladThanks, Doxie IngredientsDirections Mix mayonnaise, mustard, celery seed, salt and pepper in large bowl. Add remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled. __________ Frozen Strawberry SaladIngredientsDirections Combine cream cheese and sugar in bowl, mix well. Add remaining ingredients, mix well. Pour into 9x13" pan or glass dish. Freeze overnight. Let stand at room temperature for 15 minutes before serving. __________ Peanut Butter SpreadIngredientsDirections Combine all items in a microwave safe container, blending well. Microwave on High for 1 minute and gently stir to swirl mix. Do not overcook, chocolate will soften when stirred. Spoon into container. Jelly jars would work well. Makes about 3 cups spread. __________Sunday Eggs & BaconIngredientsDirections Melt butter in 1-qt. casserole. Add bread cubes, sprinkle with cheese and toss well. In a small bowl, beat eggs with milk and seasonings. Stir egg mixture gently with cheese and bread, sprinkle with bacon. Bake, uncovered, in heated 425? F. (220? C) oven for 25 minutes. Let stand 5 minutes before serving.__________ Broccoli & Cheddar SoupIngredients2 bags (20 oz. each) frozen broccoli cuts 2 bags (12 oz. each) shredded cheddar cheese 2 cans (12 oz.) evaporated milk 2 env. (1.8 oz. each) white sauce mix, dry 1 env. dry vegetable soup mix 2 cans (14 oz. each) chicken or vegetable broth 2 cups water 1 tsp. garlic powderDirections Combine ingredients in crockpot. Stir well. Cover and cook on Low 8 hours.__________Grilled Sicilian-Style PizzaIngredientsDirections Top bread shell with tomatoes, mozzarella cheese and olives. Drizzle oil over all. Fold a 24x18" piece of heavy foil in half lengthwise. Place pizza on foil, turning edges of foil up to edge of pizza. In a grill with a cover arrange preheated coals around a drip pan for indirect grilling. Test for medium heat above pan. Place pizza on grill rack over drip pan. Cover and grill about 8 minutes or until pizza is heated through, topping with escarole the last 2 minutes of grilling. To serve, sprinkle Pecorino romano or parmesan cheese and freshly ground black pepper over pizza.__________ Ginger-Shrimp and Snap Pea SaladIngredientsDirections Bring a large pot of water to a boil. Add shrimp and snap peas; cook until shrimp are bright pink and peas are just tender, about 1 - 2 minutes. Drain and immerse shrimp and peas in ice water to prevent further cooking. Drain; set aside. Meanwhile, in a large bowl combine mayonnaise, scallions, ginger, oil, salt and pepper. Add shrimp and peas; toss to combine. Place 1 lettuce leaf in each of 4 shallow bowls. Spoon about 1 cup shrimp mixture into each lettuce leaf; serve.__________Eggs au GratinDirections Heat oven to 400? F (200? C). Grease a 7x11" ovenproof dish. In a saut? pan, melt butter and saut? salami until lightly browned. Drain off all excess fat. In a large mixing bowl combine salami, eggs, cheese, tomato, milk, oregano, salt and pepper. Pour into prepared pan and bake 30 - 35 minutes or until set.__________Ham And Corn ChowderIngredientsDirections Mix corn, chicken broth and ham in saucepan; bring to a simmer over medium heat. Stir in cream until heated. Pour into bowls and garnish with minced chives.__________Fresh SalsaIngredientsDirections Combine all ingredients in a bowl; mix well. Leave at room temperature 30 - 60 minutes for flavors to mingle.__________ Shredded ZucchiniIngredientsDirections In 10" skillet, combine zucchini, butter and salt; cook over medium-high heat, stirring frequently, until tender-crisp, about 3 minutes. __________Sliced Onions and CucumbersDirections Arrange onion slices on a platter with cucumbers in center. Sprinkle with salt and pepper, garnish with parsley. Serve with vinegar on side. __________ Snoot Sauce IngredientsDirections In a cast-iron skillet, saut? garlic in butter until soft but not yet browned. Add remaining ingredients and bring to the lowest possible simmer, then lower heat a notch or two. Cook, uncovered, 1 hour, stirring frequently and keeping temperature just below a boil. Store in refrigerator but serve warm. Use to baste cuts of pork, beef or chicken. Serve some on the side for dipping at the table.__________Hearty Texas SoupThanks Dianne IngredientsDirections Dump all above in pot with ground beef and onion -- I don't drain liquid off any of them. Add water or broth as you prefer, my neighbor likes it thick and hearty -- my best friend likes it with a little more broth. Good either way Cook for several hours on stove or put all this in crock pot. Serve with a dollop of sour cream and a generous sprinkle of grated cheddar cheese and chips.__________Rumaki Hors D'oeuvresIngredients Directions: Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saut? bacon-wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres. 1 tbsp. olive oil 1/2 cup onion, diced 1/2 tsp. garlic 2 cans (15 oz. each) tomatoes, crushed 1 tbsp. basil 1 tsp. thyme 1 cup each Half & Half®, milk to taste salt, pepper 2-1/3 cups organic rye flour 1-1/4 cups each organic all-purpose flour, organic whole wheat flour 1/2 cup organic oat flour 3/4 cup each coarse stone-ground cornmeal, unsulphured molasses 1 tbsp. baking soda 1-1/2 tsp. baking powder 1 tsp. salt 1 cup (4 oz.) dried currants or blueberries 1 qt. milk 2 cups sour cream 1 clove garlic, minced 2 - 4 green chilis, chopped dash salt 3 lb. red potatoes, sliced 1/2 lb. bacon, cooked until crisp, crumbled, reserve grease 1 large onion, diced 3 tbsp. flour 1/3 cup vinegar 1 tbsp. sugar 2 tbsp. brown mustard to taste salt, pepper 1/4 cup each fresh parsley, chopped; water 24 cucumbers, large 2 heads cabbage, medium 1/2 peck green tomatoes 6 large onions 18 little ears of corn, 5" long, 1 head (large) cauliflower 3 or 4 peppers 3 lb. brown sugar 1/2 oz. turmeric 2 oz. each white mustard seed, celery seed 1/2 gal. vinegar 1/2 cup mayonnaise 1 tbsp. yellow mustard 1/2 tsp. each celery seed, salt 1/8 tsp. pepper 4 cups cubed potatoes, cooked 2 hard-cooked eggs, chopped 1/2 cup each chopped onions, sliced celery 1/3 cup dill pickle relish 1 pkg. (8 oz.) cream cheese 3/4 cup sugar 2 cans (20 oz. each) drained crushed pineapple 3 banana's sliced 3 pints frozen strawberries, thawed 1 large Cool Whip® 1 jar (16 oz.) peanut butter 2 tbsp. honey 1 cup miniature chocolate chips 1/2 cup each miniature marshmallows, chopped salted peanuts 1/2 lb. bacon, cut into 1" strips, crisply cooked 4 tbsp. butter or margarine 2 cups cubed firm-textured bread 1 cup each shredded cheddar cheese, milk 4 eggs 4 tsp. dry mustard 1/4 tsp. salt 1 (16 oz.) Italian bread shell (Boboli) 2 plum tomatoes, thinly sliced 1 large yellow or red tomato, thinly sliced 4 oz. fresh mozzarella or buffalo mozzarella cheese, thinly sliced 1/3 cup halved, pitted kalamata olives 1 tbsp. olive oil 1 cup coarsely chopped escarole or curly endive 1/4 cup shredded Pecorino Romano or Parmesan cheese (1 oz.) 1 lb. shrimp, peeled and deveined 1 cup sugar snap peas, ends trimmed, halved 2/3 cup fat-free mayonnaise 2 medium scallions, chopped 2 tbsp. ginger root, fresh, minced 1 tsp. dark sesame oil 1/2 tsp. table salt 1/4 tsp. black pepper 4 pieces Boston lettuce, rinsed, patted dry 1 tsp. butter or margarine 3/4 lb. salami, coarsely chopped 8 eggs, beaten 6 oz. mozzarella or Monterey Jack cheese, grated 1 Roma tomato, chopped, seeded 3/4 cup milk 1 tsp. dried oregano to taste salt, pepper 2 cans (17 oz. each) cream style corn 2 cans (15 oz. each) chicken broth 1 cup each cooked ham, diced; heavy cream 1/4 cup minced chives 1 large tomato (8 oz.), seeded and chopped 3 green onions with green tops, chopped 1/3 cup packed chopped fresh cilantro 1 tbsp. each fresh lime juice, seeded and chopped jalape?o 2 cloves garlic, minced 1/2 tsp. salt 2 small zucchini (5 oz. each), shredded (2 cups) 1 tbsp. butter or margarine, cut into pieces 1/4 tsp. salt 2 each large white onions, sliced; large sliced cucumbers to taste salt and pepper garnish chopped fresh parsley leaves white wine vinegar, for serving 4 cloves garlic, minced 4 tbsp. butter or margarine 1 tbsp. lemon juice 1/2 cup minced red onion 2 cups each cider vinegar, tomato juice 1/2 cup dark brown sugar 4 tbsp. Worcestershire® sauce 1 tbsp. soy sauce 1 - 4 tsp. Tabasco® sauce, to taste 2 tsp. salt 1 tsp. coarse-ground black pepper 2 lb. ground beef 1 medium onion Brown both together and drain fat 1 can (14 oz.) each ranch style beans, whole kernel corn, pinto beans (black, kidney or your favorite will do!) 2 cans (large) diced tomatoes 1 can Rotel tomatoes (these include the green chilis) 1 pkg. each dry Ranch dressing mix, dry taco seasoning mix 8 each slices side bacon, water chestnuts, chunks of pineapple 8 bay scallops 24 toothpicks 2 tbsp. each vegetable oil, liquid honey 4 tbsp. bottled teriyaki sauce REDUCING STATIC CLING Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and -- voila -- static is gone. MEASURING CUPS: Before you pour sticky substances into a measuring cup, fill it with hot water. Dump out the hot water, but don't dry the cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. FOGGY WINDSHIELD? Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth![catdivider13]Standing Rib RoastIngredientsDirections Heat oven to 350° F. (175? C). Sprinkle roast with salt and pepper. Place meat on a rack in a heavy roasting pan and brush or rub with oil. Drop slivers of garlic into roast. Depending on size, roast approximately 2-1/2 - 3 hours (see chart below). Transfer to a carving board, cover with aluminum foil, and let stand for 10 minutes before carving.6-8 lb. (2-4 ribs) Medium Rare: 135° F. (internal) - 2-1/4 - 2-1/2 hours Medium: 150° F. (internal temp) - 2-3/4 - 3 hours 8-10 lb. (4-5 ribs) Medium Rare: 135° F. (internal temp) - 2-1/2 - 3 hours Medium: 135° F. (internal temp) - 3 - 3-1/2 hours.__________Six-Layer CasseroleThanks, Kay>Directoims. Place ingredients in layers in large casserole or Dutch oven in order given. Sprinkle each layer with salt and pepper. Dot top with butter. Bake at 325? F (165? C) 2 - 2 1/2 hours. __________Thai Chicken CurryThanks Portland Pallate A Collection of Recipes from the City of Roses IngredientsDirections In a wok or saut? pan over low heat, combine oil and curry paste. Cook for 1 minute, stirring well. Increase heat to medium-high and add chicken, sugar, soy sauce, salt and garlic. Stir-fry until chicken is done. In a medium saucepan over low heat, melt butter. Blend in flour, salt and pepper, then add milk in a steady stream. Cook and stir over medium-high heat until thick and bubbly, about 5 minutes. Add chicken, broccoli and peanuts to sauce and cook until heated through. Serve on a bed of steamed rice.Makes 2 servings.__________Southern Oyster CasseroleIngredientsDirections Heat the broiler. Grease a 9x13" ovenproof serving dish or spray with nonstick spray. Drain oysters and set aside. Melt 2 tbsp. butter in a heavy casserole. Add scallions and pepper and saut? until onion is soft, about 5 minutes. Add mushrooms and oysters and saut? for 5 minutes. In a separate pan, melt 2 tbsp. of remaining butter. Stir in flour. When smooth, add cream, and stir until boiling and thick. Add cheese. Stir this cheese sauce into oyster mixture and season with nutmeg, paprika, salt and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to simmer on top of stove before proceeding. Pour mixture into prepared dish and top with breadcrumbs and dot with remaining butter. Place under broiler until browned and bubbling, about 10 minutes, depending on depth of casserole. __________Ultimate Party MeatballsThanks JuliaIngredientsDirections Combine cranberry sauce and chili sauce in a large saucepan. Cook over medium heat, whisking occasionally, until cranberry sauce is melted and smooth. Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 - 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.Tip: To spice it up even more, add a tsp. of cumin and a 1/4 tsp. cayenne to sauce while cooking.Ultra Creamy Mashed PotatoesIngredientsDirections Heat broth and potatoes in a 3-qt. saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Makes 6 servings.__________Tex Mex Burgers with Charred Onion, Salsa & Avocado Directions Heat grill (or grill pan). In a large bowl, combine beef, 1/4 cup of cilantro, green chilis, chili powder and garlic until thoroughly mixed; form into 4 1/2" patties. Coat patties and onions with cooking spray. Grill, flipping once (or more as necessary if using a grill pan), until burgers are desired degree of doneness and onions are lightly charred and tender, about 7 - 9 minutes for medium. To serve, place 1 cup of lettuce on each plate. Top each with 1 burger, 2 tbsp. salsa, 1 onion slice, 1/4 of diced avocado and 1 tbsp. remaining cilantro.Makes 4 servings.__________Fried Cabbage Done Country StyleIngredientsDirections Heat bacon fat in 10" skillet. Add cabbage. Cook over low heat, stirring frequently, until light brown. Cover and cook, stirring occasionally until crisp-tender, about 5 minutes. Stir in whipping cream and lemon juices; heat until cream is hot. Sprinkle with salt and pepper. __________ Hoisin Garlic BurgersIngredientsDirections Start barbecue or heat oven to 450? F. (230? C). In bowl combine beef, breadcrumbs, green onions, coriander, hoisin sauce, garlic, gingerroot and egg; mix well. Make 4 - 5 burgers. In small bowl whisk together water, hoisin sauce and sesame oil. Brush half of sauce over top of burgers. Place on greased grill and barbecue, or place on rack on baking sheet and bake 10 - 15 minutes (or until no longer pink inside). Turn patties once and brush with remaining sauce. Nutritional Info Per Serving (1 burger): Cal: 292, Carb: 10 g, Fiber: 1 g, Pro: 21 g, Fat: 18 g, Sod: 305 mg, Chol: 100 mg, Diabetic Exchanges: 2/3 Other Carb, 3 Medium Fat Meat, 1/2 Fat.__________ Spicy Meatball and Pasta StewIngredients MeatballsStew 2 tsp. vegetable oil 1 tsp. minced garlic 1-1/4 cups chopped onions 3/4 cup chopped carrots 3-1/2 cups beef stock 1 can (19 ounces) tomatoes, crushed 3/4 cup canned chick peas, drained 1 tbsp. tomato paste 2 tsp. each granulated sugar, chili powder 1 tsp. dried oregano 1-1/4 tsp. dried basil 2/3 cup small shell pastaDirections In large bowl, combine ground beef, egg, catsup, bread crumbs, garlic and chili powder; mix well. Form each 1/2 tbsp. into a meatball and place on a baking sheet; cover and set aside. In large nonstick saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook for 5 minutes or until onions are softened. Stir in stock, tomatoes, chick peas, tomato paste, sugar, chili powder, oregano and basil; bring to a boil, reduce heat to medium low, cover and let cook for 20 minutes. Bring to a boil again and stir in pasta and meatballs; let simmer for 10 minutes or until pasta is tender but firm, and meatballs are cooked. Makes 8 servings. Nutritional Info Per Serving (1/8 of recipe): Cal: 203, Carb: 26 g, Fiber: 3 g, Pro: 11 g, Fat: 7 g, So: 831 mg, Chol: 43 mg Diabetic Exchanges: 1/2 Starch, 3 Vegetable, 1 Lean Meat, 1 Fat.__________ Chicken Spaghetti SupremeIngredientsDirections Put hen in a large Dutch oven or stock pot and cover with water. Add salt and pepper, cook slowly about 3 hours, or until tender. Remove hen from broth. When it has cooled enough to handle, de-bone it, discarding skin and carcass. Cut meat into bite-size pieces. Heat oven to 350° F. (175? C). Bring broth hen was cooked in to a boil and cook spaghetti in broth until tender. Drain. Melt butter in a large skillet over low heat. Add chopped green pepper, onion and garlic; saut? until onion is transparent. Add flour, milk, mushroom soup, pimiento, Worcestershire and sherry, stirring to combine. Cook for 5 minutes. Add sliced mushrooms, 4 cups of shredded cheese, and parmesan cheese stirring to combine. Stir in the cooked meat from the hen and combine well Cook slowly for 10 minutes. In a very large casserole dish, alternate layers of spaghetti with layers of the chicken sauce. Continue until dish is filled. Sprinkle almonds and remaining cup of cheese over top of dish. Bake at 350° F 20 - 30 minutes until cheese is melted and bubbly and dish is heated through. Note: The amount of fat in this recipe can be reduced by using low fat soup and cheese, and by cooking spaghetti in water instead of hen broth.__________ Layered Enchilada BakeIngredients1 lb. lean ground beef 1 large onion, chopped 2 cups Taco Bell®; Thick 'N Chunky Salsa® 1 can (15 oz.) black beans, drained, rinsed 1/4 cup zesty Italian dressing 2 tbsp. Taco Bell® Taco Seasoning Mix 6 (8") flour tortillas 1 cup sour cream 1 pkg. (8 oz.) Kraft® Mexican Style Shredded Four Cheese Directions Heat oven to 400? F. (200? C). Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well. Arrange 3 tortillas in single layer on bottom of 13x9" baking dish; cover with layers of half of each of meat mixture, sour cream and cheese. Repeat all layers. Cover with foil. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.__________ Salmon in ParchmentIngredientsDirections Heat oven to 400? F (200? C). Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each. Prepare parchment: fold each piece of parchment in half. With scissors, cut shape of half a heart from folded side. (Remember Valentine's you made in grade school?) Open heart shape and place 1/4 of pasta on center of paper, top with a salmon fillet, and add vegetables. Bring sides of heart over fish and fold edges starting at top of heart, overlapping folded edge as you go. Fold tip several times to secure it. Place pouches in middle of hot oven and bake for 10 minutes. Serve immediately in sealed pouches, opening them just before eating.Makes 4 servings.__________ Sausage StewIngredientsDirections Lightly grease or spray slow cooker; place potatoes in bottom of pot. In a large skillet heat oil over medium heat. Add sausage links and brown. Slice links into 1" pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over sausages in crockpot. Cover and cook on Low setting 8 - 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving. Serve as is, with crusty bread, or with rice. Makes 6 servings. __________ Chicken ScampiIngredientsDirections Combine pepper, 1/2 garlic, salt, oregano, parsley, lemon juice and 1/2 of wine in a resealable plastic bag. Add chicken. Mix gently to coat chicken with marinade. Marinate in refrigerator several hours (overnight is best). When ready to cook chicken, heat broiler, on low if range has this setting. Remove chicken from marinade (save remaining marinade) and place in a shallow pan. Broil 8" from heat, turning once, until chicken is no longer pink inside (about 15 minutes). While chicken is broiling, heat olive oil in a saut? pan. Saut? remaining garlic until fragrant, but not browned. Add remaining white wine to saut? pan and scrape to remove any bits on pan. Add remaining marinade and chicken stock. Bring to a boil. Reduce sauce by half. Stir in butter and tomatoes. Season with salt and pepper. Pour sauce over chicken. Top with parmesan cheese. __________ Beef Tips and NoodlesIngredientsDirections Stir first 4 ingredients together in a crockpot. No need to brown beef first. Cook on Low 8 - 12 hours, or on High 4 - 6 hours. Before serving: Cook noodles in boiling water as directed on the pkg. Serve beef tips over noodles. Makes 6 - 8 servings.__________ Creamed Chicken Over BiscuitsIngredientsDirections Melt butter in a small saucepan over medium-low heat; add celery. Cover and cook until tender. Sprinkle flour over mixture and stir until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth; add salt, pepper, red pepper and chicken. Cook, stirring constantly until thickened. Serve over biscuits or toast.__________ Marmalade Glazed Pork ChopsIngredientsDirections Place pork chops in a non-metallic dish large enough to hold them in a single layer. In a medium bowl, whisk together marmalade and white wine. Add salt, allspice and cloves. Pour over pork chops and marinate at least 4 hours or overnight in refrigerator. In a large skillet, heat oil over medium-high heat. Lift pork chops from marinade and sear in hot oil until brown, 2 - 3 minutes per side. Take care they do not burn. Pour in 1/2 of marinade and bring to a boil. Reduce heat to low, cover and simmer until pork chops are cooked through, about 6 minutes more, turning often to prevent scorching. Remove pork chops to a platter and keep warm. Continue to cook sauce until reduced to a sticky glaze. Add grapes and orange zest, stir well and then spoon over pork chops. Serve immediately.__________ Oven Fried FishIngredientsDirections Heat oven to 450? F. (230? C). Grease cookie sheet with oil. On waxed paper, combine flour, salt and red pepper. In shallow bowl, beat egg whites just until foamy. On separate sheet of waxed paper, place bread crumbs. Coat flounder strips with seasoned flour, shaking off excess. Dip into egg white, then coat in bread crumbs, patting crumbs to cover. Arrange fish strips on prepared cookie sheet. Place cookie sheet on lowest oven rack and bake fish 6 minutes. With wide spatula, turn fish. Bake until just opaque throughout and golden, about 6 minutes longer.Makes 4 servings. 1 standing rib roast to taste salt, pepper, garlic 2 tbsp. vegetable oil 1 cup each potatoes, diced; onions, diced; carrots, diced 1 lb. lean hamburger, uncooked 1 cup each uncooked rice, canned tomatoes or tomato soup 2 cups boiling water 2 tbsp. each corn oil, mild curry paste (available in specialty markets) 2 chicken breast halves, boneless and skinless, cut into 1/4" strips 2 tbsp. each granulated sugar, soy sauce 1/2 tsp. salt, divided 1 clove garlic, minced 2 tbsp. each butter or margarine, all-purpose flour dash white pepper 1 cup milk 2 cups broccoli florets 1/4 cup salted peanuts 2 qt. oysters 1/4 lb. (1 stick) butter or margarine 3 whole scallions, chopped 1 green or red bell pepper, seeded, deribbed, and chopped 1/2 lb. mushrooms, sliced 1/4 cup flour 1 cup heavy cream 1/4 cup grated parmesan cheese to taste freshly grated nutmeg, salt, black pepper 1/2 tsp. paprika 1/2 cup bread crumbs 2 (1 lb.) bags frozen pre-cooked cocktail-size meatballs (about 64) 1 can (16 oz.) Ocean Spray® jellied cranberry sauce 1 bottle (12 oz.) chili sauce __________ 3-1/2 cups chicken broth (regular, or certified organic) 5 large potatoes, cut into 1" pieces (about 7-1/2 cups) 1/2 cup light cream 2 tbsp. butter or margarine dash (generous) ground black pepper 1 lb. raw extra lean ground beef 1/2 cup cilantro, fresh, chopped, divided 4 oz. canned green chili peppers, drained, diced 1 tsp. each chili powder, minced garlic 1/2 medium vidalia onion, or other sweet onion, cut into 4 1/4"-thick rounds 3 sprays cooking spray 4 cups romaine lettuce, shredded 1/2 cup salsa 2/3 medium avocado, Hass, diced 2 tbsp. bacon fat to taste salt and pepper 1 head (medium) green cabbage (about 1-1/4 lbs.), shredded 1-1/2 tsp. lemon juice or vinegar 1 lb. lean ground beef 1/4 cup each bread crumbs, chopped green onions (about 2 medium) 3 tbsp. chopped coriander or parsley 2 tbsp. hoisin sauce 2 tsp. minced garlic 1 tsp. minced gingerroot 1 egg 2 tbsp. each water, hoisin sauce 1 tsp. sesame oil 8 oz. lean ground beef 1 egg 2 tbsp. each catsup or chili sauce; seasoned bread crumbs 1 tsp. minced garlic 1/2 tsp. chili powder 1 (6 lb.) hen 2 tsp. salt 1/2 tsp. ground black pepper 1 lb. uncooked spaghetti broth from cooked hen 1/2 cup butter or margarine 2 medium green peppers, finely chopped 1 medium onion, finely chopped 5 tbsp. all-purpose flour 2 cups milk 2 cans cream of mushroom soup 1 jar (4 oz.) chopped pimientos 2 cloves garlic, minced 1 tsp. Worcestershire® sauce 1/2 cup dry sherry (not cooking sherry) 2 cans (6 oz. each) sliced mushrooms 5 cups shredded mild cheddar cheese, divided 3/4 cup grated parmesan cheese 1 cup sliced almonds 8 oz. thin spaghetti 1 tbsp. extra-virgin olive oil 1/4 tsp. salt 2 tbsp. fresh dill or parsley, chopped 1 cup each carrots, julienned; zucchini, julienned; asparagus tips 1 cup red bell pepper, julienned 24 oz. salmon fillet, cut into 4 (6 oz.) pieces 2 tbsp. Dijon mustard 4 large sheets of parchment paper 2 - 3 medium potatoes, peeled, cubed 1 tbsp. cooking oil 1 - 1-1/2 lb. Italian sausages 1 clove (large) garlic, minced 1/2 cup chopped onion 1 can (15 oz.) stewed tomatoes 2 cups chicken broth 1 can (6 oz.) tomato paste 1-1/2 tsp. dried oregano 1/2 tsp. salt, or to taste 1/4 tsp. pepper 2 medium green bell peppers, seeded, chopped 1/4 tsp. pepper 2 cloves garlic, minced, divided 1/4 tsp. salt 2 tbsp. roughly chopped fresh oregano 1/4 cup roughly chopped fresh parsley 3 tbsp. lemon juice 1/4 cup white wine, divided 5 skinless, boneless chicken breast halves, 4 oz. each, cut into 1" strips 1 tbsp. olive oil 1/4 cup chicken stock 1 tbsp. butter or margarine 1/2 cup Roma tomatoes, diced to taste salt, pepper 3 tbsp. grated parmesan cheese 2 lb. beef (the cheapest will be great) cut in 1" cubes 1 can (10-3/4 oz.) 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