Kitchen Delights 4/25/19
Every now and then, I clean out my cooking magazines and cookbooks, so my shelves have more room. But the real problem is, I just purchased some new ones. I try to keep the cooking magazines in order, like Spring: April, May, and June; Summer: July, August, and September; Fall: October and November. Then, for December, I have three magazine holders full. It’s so nice to have them in order.
Chow Mein Chicken Salad
4 c. shredded lettuce
1 c. chow mein noodles
2/3 c. cubed, cooked chicken
2 green onions, chopped
4 tsp. sliced, toasted almonds
4 tsp. sesame seeds, toasted
VINAIGRETTE:
1/4 c. vegetable oil
4-1/2 tsp. white wine vinegar
1 T. sugar
1/4 tsp. pepper
1/8 tsp. salt
In a large salad bowl, combine the lettuce, chow mein noodles, chicken, onions, almonds and sesame seeds.
In a jar, with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad; toss to coat. Serve immediately.
Yield: 4 servings
Favorite Skillet Lasagna
1 lb. Italian pork or turkey sausage links, casings removed
1 small onion, chopped
14 oz. jar spaghetti sauce
2 c. uncooked egg noodles
1 c. water
1/4 to 1/2 tsp. dried oregano
1/2 c. chopped zucchini
1/2 c. ricotta cheese
2 T. grated Parmesan cheese
1 T. minced fresh parsley OR
1 tsp. dried parsley flakes
1/2 c. shredded mozzarella cheese
In a large non-stick skillet, cook sausage and onion over medium heat, until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles,water, oregano and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally.
In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese and cook, covered, 3-5 minutes longer, or until cheese is melted.
Yield: 6 servings
Grilled Pork Chops
1 med. onion, finely chopped
1/2 c. water
1/2 c. lite soy sauce
1/3 c. brown sugar
1/4 c. lemon juice
1 toe garlic, minced
6 loin pork chops, about 1 inch thick
In a large, heavy duty, resealable plastic bag, or shallow glass container, combine the first six ingredients. Set aside 1/3 cup for basting. Add pork chops to the remaining marinade. Seal or cover, refrigerate for several hours, or overnight.
Drain and discard marinade. Grill chops, covered, over medium hot coals, for 4-5 minutes. Turn; baste with reserved marinade. Grill 6-8 minutes longer, or until juices run clear.
Yield: 6 servings
Maple Glazed Squash
2 medium acorn squash
Salt & pepper, to taste
1 c. maple syrup
1 tart apple, peeled & chopped
2 T. raisins, optional
1 tsp. cinnamon
1 T. butter
Cut squash into 1 inch rings and remove seeds. Place squash in a greased 12x11 inch casserole dish. Sprinkle with salt and pepper. In a bowl, combine remaining ingredients; pour over the squash. Cover and bake at 350 degrees for 1 hour, or until tender.
Yield: 6 servings
Here’s a quick, sweet snack:
Almond Crackers
Place Keebler® crackers (original kind), single file, in a greased, foil-lined 10x15 inch pan. Set aside.
1/2 c. butter
1 c. brown sugar
Place butter and brown sugar in a 2 qt. saucepan. Cook over medium-high heat, until very bubbly and hot. Pour the hot mixture over the crackers. Quickly spread the caramel over the crackers. Place in 350 degree oven and bake for 5 minutes, or until bubbly. Take out of oven. Sprinkle on 3/4 cup sliced almonds. Cool; cut apart.
Neiman Marcus Chocolate Chip Cookies
2 c. butter, softened
2 c. sugar
2 c. brown sugar
4 eggs
2 T. vanilla
4 c. flour
3 c. rolled oats*
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
24 oz. pkg. chocolate chips
8 oz. Hershey’s® chocolate bar, cut up or grated
1-1/2 c. chopped pecans
*Blend the rolled oats in food processor before you start, or you can use quick rolled oats.
Cream butter and sugars. Add eggs and vanilla, beat until batter is fluffy. In another large bowl, whisk the dry ingredients: flour, oats, salt, baking powder and baking soda. Stir into creamy batter (mixing with a large spoon) until all dry ingredients are incorporated. Stir in chocolate chips and pecans. Using a cookie scoop, drop onto lightly greased cookie sheets. Bake at 350 degrees for 8 minutes.
Always bake 4-6 cookies on a small cookie sheet to see if they spread too much.
These cookies are best when they are chewy, so don’t over-bake them!
Helpful Hints:
• Add a splash of lemon juice to frozen orange juice. Tastes like the orange juice is fresh-squeezed!
• Freeze lemonade in ice cube trays. A clever and refreshing way to chill ice tea.
• Make store packaged coleslaw your own by adding shredded cheddar cheese, apple, bell pepper or raisins.
• Place just a corner of a bread slice between your teeth while you’re cutting onions, and your eyes won’t water.
“No one is hopeless whose hope is in God.”
