Recipe of the.....ummmmm.....Week???

It's been a while since I've added a recipe.....sorry, but life seems to get in the way of my best intentions sometimes. This time I raided my Mom's recipe box....she clips lots of recipes and is much better about trying new recipes than I am, probably because she is very social and is always taking food somewhere! Today's recipe is one she printed from the Cooking Light website and sounds really good although I haven't tried it yet.

CASHEW CHICKEN SALAD SANDWICHES

1/4 c. fat-free sour cream
1 T. light mayonnaise
1/4 tsp. curry powder
2 c. chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/3 c. chopped celery
2 T. chopped dry-roasted cashews
1 T. finely chopped green onions

Combine first three ingredients in a large bowl, stirring until well blended. Add chicken, celery, cashews, and green onions; stir well. Serve on your favorite bread.

Note: When I make this I will leave out the curry powder and maybe substitute ground rosemary, and also leave out the celery. Chopped apple might be a good replacement. I would serve this on croissants with a tossed salad on the side.

Happy eating!

RECIPE OF THE WEEK

Mamo's Shrimp Salad

This is a salad my grandmother made in the summertime for as far back as I can remember. It is great for those days when it is so hot outside you don't even feel like eating. I am not listing amounts, just the ingredients. How much you made depends on how many you are feeding. Enjoy!

Butter lettuce, broken into bite-size pieces
Boiled eggs, peeled and chopped
Tomato, chopped
Green onions, chopped (optional)
Canned baby shrimp, drained

Toss all ingredients with a dressing made of lemon juice and black pepper.

RECIPE OF THE WEEK

This week's recipe is quick and easy!

Good and Easy Grilled Pork Chops

Marinate 4 lean pork chops in 1/2 cup Italian salad dressing and 1/4 cup canola oil while grill or broiler is heating. Grill for about 7 minutes on each side, or until done. Voila!

Bake potatoes in the microwave while the chops are grilling, put bagged salad in a bowl, and your meal is complete in 15 minutes or less!

RECIPE OF THE WEEK

Yummy Easter Cake
This cake is so good and very easy to make......makes a great dessert for Easter dinner!

1 pineapple cake mix (not pineapple upside-down cake)
1 med. can crushed pineapple
1/3 cup cooking oil
3 eggs

Mix together and beat for 3 minutes with electric mixer. Pour into 9x14" pan that has been greased and floured lightly. Bake for 30 minutes at 350*.

Frosting: 1 can of Buttercream Frosting to which 3/4 cup of Angel Flake coconut has been added. Spread on cooled cake and enjoy!

Note: For an Easter touch, tint icing with your favorite food color and add Easter decorations on top of cake.

RECIPE OF THE WEEK

Quick and Easy Italian Cream Cake

Nothing takes the place of a homemade-from-scratch Italian Cream Cake, but if you don't have the time for that here is a quick and easy way to get a delicious dessert in half the time.

Preheat oven to 350*; grease and flour two or three round cake pans (depends on size of pans).

Ingredients:
1 box white cake mix (extra-moist or pudding in the mix)
1/2 cup chopped walnuts
1 cup flaked coconut

Prepare cake mix according to directions on box. Add walnuts and coconut and pour into prepared pans. Bake according to directions on box. Remove from oven and let cool.

Icing:
1 can Vanilla Cream Cheese Frosting
1/2 cup chopped walnuts
1/2 cup flaked coconut

Mix together and spread between layers and on top and sides of cooled cake.

Enjoy!

Recipe of the Week

I know I'm way behind on posting recipes, but I will try to get back on track with posting a new recipe each week for you. This week's recipe is a family favorite. I'm not sure where the name originated, perhaps the original recipe was made with pork rather than beef.


PIG SANDWICHES

1-1/2 lbs. ground chuck
3 cups coarsely chopped white cabbage
2-1/4 cups ketchup

Crumble ground chuck in a skillet and cook until no longer pink; drain off any grease. Add coarsely chopped cabbage and the ketchup and stir well. Cover and cook over medium heat stirring frequently until cabbage is tender. Remove from heat and spoon over hamburger buns. This makes about 8 servings.

Note: I cook this recipe in an iron skillet. Cooking acidic foods (tomatoes/ketchup) in an iron skillet releases iron from the skillet and is an easy way to add iron to your diet.

RECIPE OF THE WEEK

HUSBAND-PLEASING MEATLOAF
With Valentine's Day right around the corner I thought that today I would share my meatloaf recipe and the story behind the title of the recipe. Actually, this is the same meatloaf recipe I've made for the past 30 years; however, about eight years ago shortly before my husband and I married, I cooked dinner for him at his place one evening and decided to make meatloaf. He took a few bites, looked at me and said, "Honey, will you marry me and make meatloaf for me the rest of my life?"

Well, I didn't say yes that time, but when he proposed again on Christmas Eve with a diamond and garnet ring in hand I couldn't resist! And yes, I do still make him his favorite meatloaf....

Ingredients:

1-1/2 lbs. lean ground beef
1/2 bell pepper, chopped finely
1/2 yellow onion, chopped finely
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs
3/4 c. fresh bread crumbs

Place all ingredients in a large mixing bowl and mix well with hands. Place mixture into a shallow baking pan or casserole dish that has been sprayed with no-stick spray. Shape meat mixture into a loaf leaving about 1" of space around the edges of the pan. Squirt ketchup across top of meatloaf in a zig-zag manner. Cut remaining half of bell pepper into 1/4" strips and place across the top of the meat loaf. Bake at 400* for about an hour. Check after 30 minutes to be sure it isn't browning too fast and decrease oven temperature to 375* if necessary.

Serve with baked potatoes (they can bake along with the meatloaf to conserve energy), and your favorite vegetable. Enjoy!

WEDNESDAY - FILLED COOKIES

These cookies are a family favorite, passed down from my great-grandmother, and are a Christmas tradition on my side of the family (although I've noticed that one of my stepsons seems to like them quite alot too)!

P.S. Santa LOVES these cookies!!!

FILLED COOKIES

Preheat oven to 350*. Spray cookie sheets with non-stick spray.

Ingredients:

1 cup sugar
1/2 cup shortening
2 eggs

Mix together and add 2 cups flour, 1 tsp. soda, 1 tablespoon heavy cream, 1/4 tsp. salt. Chill dough before rolling out.

Filling:

1/2 lb. dates,
1/2 cup chopped nuts (we use pecans)
1 cup sugar

Put ingredients in heavy saucepan and add water to cover. Cook until soft. Cool before filling cookies.

After the dough is chilled, roll out on a lightly floured dough board and cut into circles. You will need two circles for each cookie. Put a spoonful of the cooled filling mixture in the center of one circle. Cover with another circle and press edges together with a fork or with your fingers. You can make these cookies as small or large as you like; ours are about 2-3" in diameter. Bake until lightly brown, about 10-12 minutes.

Clipart from Clipartheaven.com.

RECIPE OF THE WEEK

EASY TAMALE CHEESE DIP

This recipe is a hit with my family, especially the men, and it's super easy to prepare.

Ingredients:

2 lb. box of Velveeta cheese
1 can tamales, unwrapped
1 can Rotel tomatoes and green chilis

Cut Velveeta into chunks and place in a microwave safe bowl. Add Rotel. Microwave until cheese is melted, stirring at 3 minute intervals. Add tamales and stir until smooth. Keep warm in a crockpot on low setting. Serve with tortilla chips.

Note: This can also be made in the crockpot.

RECIPE OF THE WEEK

MA BARKER'S PECAN PIE

This recipe is contributed by my friend and colleague, Julie Nelson....thanks Julie!

Here is what Julie says about her pecan pie: "It's the one I baked for a restaurant in Fayetteville (AR), Coy's Place. It was also requested for Tyson Foods Christmas party one year...that about killed me!! 25 pies in 1 day!!"

3 eggs
2 cups Gold Medal flour
1 c sugar
3/4 c Crisco
1 cup white Karo
1 tsp salt
1/2 stick butter
1/3 c water
1 cup chopped pecans

Mix flour and salt. Add Crisco and cut into flour mixture. Add water and mix together until it forms a ball. Put in 9 inch pie plate.

Beat eggs with mixer in a bowl. Add sugar and beat 30 seconds. Add Karo and beat 30 seconds. Add stick butter and beat 30 seconds. Add pecans and beat 30 seconds. Pour pecan pie mixture into unbaked pie shell. Bake at 350 for 55 minutes. DELISH!!
(Easy way to make the pie crust is in a food processor.)

RECIPE OF THE WEEK

MEXICAN CASSEROLE
Serves 4-6

This recipe has been around for years, but here is my family's rendition of it.

1# extra-lean ground beef
1/2 onion, chopped
1 can cream of chicken soup
1/2 cup salsa or taco sauce
tortilla chips
grated cheese (I use colby)

Brown ground beef and onion in skillet over med-high heat until meat is done and onion is tender. Add cream of chicken soup and salsa/taco sauce. Stir together until bubbly, then remove from heat. In casserole dish sprayed with non-stick spray, layer meat mixture, tortilla chips and grated cheese. Hint: Bottom layer should be meat mixture and top layer should be cheese. Bake at 350* for about 15 minutes or until cheese is melted and casserole is heated.

Serve with tossed salad.


www.countryclipart.com

RECIPE OF THE WEEK

Easy Italian Tomatoes

With fresh tomatoes in great supply right now I thought it was a good time to share one of my favorite tomato recipes.

Slice fresh tomatoes in thick slices and place on baking sheet sprayed with Pam or similar product. Sprinkle sliced tomatoes with olive oil, salt and pepper, and a little chopped basil. Top with shredded Parmesan cheese and broil until cheese is bubbly....this only takes a few minutes. Place on serving platter and enjoy!

RECIPE OF THE WEEK

MIRACLE COOKIES

I found this recipe years ago in a fundraiser cookbook and it's been my favorite peanut butter cookie recipe since then!


Ingredients:

1 cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla flavoring

Mix all ingredients together with a wooden spoon. Roll into balls and place on ungreased cookie sheet. Flatten with a fork to make criss-cross pattern. Bake for approximately 10 minutes at 350*.

This makes about one dozen 2-inch cookies.

Recipe of the Week - July 31, 2007

Easy Chili-Cheese Enchiladas
Recipe courtesy of Brittney Evans - Guy, Arkansas.

Fill small flour tortillas with shredded cheese and 1 tsp. of jalapeno juice. Roll them up and place in casserole dish sprayed with Pam spray. Spread canned chili over top and sprinkle with more shredded cheese. Baked at 350* for about 20-25 minutes.

Note: I'm going to try serving these topped with sour cream, chopped lettuce, tomato and onion, and a side of guacamole.

Recipe of the Week

Tropical Poke Cake


Ingredients:
1 yellow cake mix
20 oz. can crushed pineapple
3 eggs

Mix these three ingredients together well and pour into a greased and floured 9x13 pan. Bake at 350* for 30 minutes or until done.

Remove from oven and poke holes in the cake about 1 inch apart with the tines of a fork. Pour a can of sweetened condensed milk over top of hot cake spreading evenly. Top with 1 cup shredded coconut and 1/2 cup of chopped pecans. Place under broiler for about 2 minutes to toast the coconut and nuts. Watch closely so the topping doesn't burn. Let cool and enjoy!

Cozy Cottage Recipe of the Week

I will be adding a new recipe each week so check back to see what's cooking here in my Cozy Cottage! This week's feature recipe is double-crust blackberry pie made from the blackberries we picked today.

Double-Crust Blackberry Pie
(modified version of recipe in the 1955 Meta Given's Modern Encyclopedia of Cooking)

1 quart of freshly picked blackberries, rinsed twice
1 double-crust Already Pie Crust from the refrigerated section of your grocery

Spread first pie crust in bottom of pie pan. Sprinkle about 1 tablespoon of flour over bottom of crust. Mix together well 1 cup sugar and 2 rounded tablespoons of cornstarch. Sprinkle half of this mixture on bottom of pie crust. Add berries, making a flat top. Sprinkle remaining sugar/cornstarch mixture over berries. Dot with butter or margarine. Cover with top crust being sure to seal and crimp the edges. Make cuts in the top crust for steam to escape. Spray top crust with Pam Butter Flavor spray or spray butter and sprinkle with about 1/2 tablespoon of sugar. Bake for approximately 30 minutes. Remove from oven and let cool. Great served with whipped cream, vanilla ice cream or cottage-style with Half&Half.