Recipe #1 Creamed Tuna on Toast 3 tablespoons butter 3 tablespoons all-purpose flour 1/4 teaspoon salt 1 1/4 cups milk 1 1/2 to 2 cups frozen peas (10 ounce package), cooked 1 can (7 ounces) tuna, drained and flaked buttered toast 2 hard-cooked eggs, sliced In a medium saucepan over medium low heat, melt butter; blend in flour and salt. Remove from heat; gradually add milk. Return to heat and cook, stirring constantly, until mixture thickens. Reduce heat and cook an additional 2 minutes, stirring frequently. Add drained cooked peas and tuna to the sauce; heat to serving temperature. To serve, spoon tuna over toast and garnish with hard cooked egg slices. Serves 4. Pattianne's Country Kitchen
Recipe #2 Impossible Bacon/Swiss Cheese Pie Bisquick recipe 12 slices bacon, cooked and crumbled 1 c. (4 oz.) Swiss cheese, shredded 1 1/2 c. milk 1/8 tsp. salt 1/8 tsp. pepper 1/2 c. mayonnaise 4 eggs 1 c. Bisquick baking mix Lettuce and sliced tomatoes Grease pie plate (10 inch). Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth. Pour into plate. Bake 30 to 35 minutes at 400 degrees until golden brown. Cool 5 minutes. Garnish with lettuce and bacon. Pattianne's Country Kitchen
Recipe #3 Mexican-Style Chicken Wraps 1 tablespoon oil 3 boneless skinless chicken breast halves (3/4 lb.), cut into thin bite-size strips 1 (15.25-oz.) can Whole Kernel Sweet Corn, drained 1 cup Homestyle Garden Pepper Salsa 6 (8 to 10-inch) flour tortillas, warmed 3 oz. (3/4 cup) shredded Cheddar cheese Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until cooked through and no longer pink. Stir in corn and salsa; cook until thoroughly heated. Spoon chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve with additional salsa. 6 servings VARIATIONS: GRILLED QUESADILLAS: Prepare chicken mixture as directed above. Spread hot chicken mixture on each tortilla. Sprinkle each with cheese; fold in half. Place on grill over medium heat; cook 30 to 60 seconds, turning once. To serve, cut each quesadilla into 3 wedges. Serve with sour cream and additional salsa. TIP: To microwave place 1 quesadilla on microwave-safe plate. Microwave on HIGH for 30 to 60 seconds or until cheese is melted. Repeat. SKILLET DINNER: Prepare chicken mixture as directed above. Stir in 2 tablespoons sliced ripe olives and sprinkle with 1 cup broken tortilla chips and cheese. From Carman in Alanta, Georgia U.S.A. "Thank-you" Carman! Pattianne's Country Kitchen
Recipe #4 Scalloped Pork Chops 4 or 5 lean pork chops 4 potatoes (peeled and sliced) 1 minced onion 1 can cream of mushroom soup ½ soup can of milk shredded cheddar cheese garlic salt pepper Spray skillet with Pam and brown chops. Place browned chops in 9x13 baking dish and sprinkle with garlic salt and pepper. Layer potatoes on chops. Sprinkle minced onion on potatoes. Mix cream of mushroom soup and milk, then pour over potatoes and chops. Top with shredded cheddar cheese. Cover casserole dish and bake at 350 degrees for 1 1/4 hours. Pattianne's Country Kitchen
Recipe #5 Pecan Sweet Potatoes 5 - 6 large sweet potatoes Dash salt and pepper 2 teaspoons butter 1 - 2 teaspoons sugar (or sugar substitute) 2 slightly beaten eggs (or 1 whole egg, 2 egg whites) 1 teaspoon Pumpkin pie spice Topping: 1/3 cup melted butter 1/3 cup corn syrup 3/4 cup brown sugar 3/4 cup chopped pecans Peel sweet potatoes and cut into 2 inch chunks, place in cool, lightly salted water and bring to a slow boil, cooking until tender. Drain and mash sweet potatoes, beating in eggs and seasoning. Spray casserole dish with non-stick and pour sweet potatoes in, smoothing the top. Mix topping, pour over potatoes and bake at 350 degrees F until bubbly, about 40 - 50 minutes. Pattianne's Country Kitchen
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Recipe #6 Here is my recipie for Pot Roast Place roast in roaster with water and add 1 package of onion soup mix. Place in oven at 300 degrees *F. Cook for 1 hour. Add onion wedges, carrot sticks, turnip chunks and potatoe chunks. Continue roasting until all vegetables are done. Remove roast and all vegetables from roaster and thicken gravy. Slice roast and serve. This can also be done in a slow cooker. Start roast earlier and leave enough time for veggies to cook. Only one pot to clean after dinner!!! That is my recipe!!! My very own! From Cousin Fay in Semans Saskatchewan, Canada "Thank-You" Cousin Fay!! Pattianne's Country Kitchen
Recipe #7 Here is my Beef Stew Recipe Thaw stew meat. (I usually cut the stew meat into smaller peices). Mix flour with salt pepper, seasoning salt, parsley,basil and any other spices you like. Roll meat in flour mixxture and put into roaster or slow cooker. (Allow more time if using a crock pot.) Add water and allow meat to cook until almost done. Add onion soup mix and return to oven while preparing vegetables. You will need to add more water at this point. Chop onions and celery Slice carrots Chop turnips and potatoes into bite size peices. Add all of the above to stew and cook until veggies are tender. When they are add frozen peas and thicken gravy. Return to oven until gravy is thick and peas are hot. Serve with fresh home made buns!!! Recipe #8 is My Fresh Buns!! From Cousin Fay in Semans Saskatchewan, Canada "Thank-You" Cousin Fay!! Pattianne's Country Kitchen
Recipe #8 Guess that means you need my bun recipie too!!!! Fay's Homemade Buns 2 pkg. dry yeast 3/4 cup lard (shortening) 2 cups milk 3 tsp. salt 1 cup sugar 2 or 3 eggs 8 or 9 cups flour Dissolve yeast in one cup lukewarm water add 2 teaspoons sugar. Scald milk, add lard and sugar and one cup cold water to cool, then add eggs and yeast. Mix in the flour. Let rise until double in bulk, punch down and let rise again; then form in to buns and put in pans. Allow buns to rise, then bake at 350 degrees. these buns are delicious and I have never had a failure with this recipie!!! From Cousin Fay in Semans Saskatchewan, Canada "Thank-You" Cousin Fay!! Pattianne's Country Kitchen
Recipe #9 Cheese Stuffed Zucchini 3 medium zucchini, unpeeled 2 tablespoons butter 6 to 8 ounces chopped fresh mushrooms 2 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon oregano 1 cup shredded Monterey Jack cheese 2 tablespoons sour cream 1/4 cup grated Parmesan cheese Cook zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, then chop centers. In a large skillet over medium low heat, melt butter; add mushrooms and sauté until tender. Stir in flour, salt, and oregano. Remove from heat; stir in monterey Jack cheese, sour cream, and chopped zucchini. Fill zucchini shells, using about 1/4 cup of the filling for each shell. Sprinkle stuffed zucchini with Parmesan cheese. Broil until hot and bubbly, about 4 minutes. Serve 2 as a vegetable main dish or 1 as a side dish. Serves 3 to 6. Pattianne's Country Kitchen
Recipe #10 Baked Swiss Chicken Easy/Quick!! "YUM" YUM"!! 6 Boneless, skinless chicken breasts, halved 2 cups stuffing mix 6 slices Swiss cheese 1 stick butter 1 can cream of chicken soup 1 can sliced mushrooms (optional) 1/2 cup white cooking wine or 1/2 can water/milk (optional) Place chicken breasts in bottom of a large baking dish. Cover each with a slice of cheese. Mix soup and wine together and pour on top of chicken. Shake dry stuffing mix over all. Melt butter and pour over the stuffing mix. Bake, covered at 350 *F. degrees for 1 hour or until chicken is tender. Place mushrooms over the cheese slices if desired. This is Definitely NOT a diet dish. From Elana in Bakersfield, CA U.S.A. Great recipes Patti here's one I love to make. "Thank-You Elana"!! sounds real "yummy" too:-) Pattianne's Country Kitchen
Recipe #11 Chicken w/Cucumber-Yogurt Sauce Low Fat 8 ounces low-fat yogurt 3/4 cup cucumber, peeled, seeded and diced 1 tablespoon scallions, chopped 2 cloves garlic, minced 1 pound boneless skinless chicken breast 2 tablespoons lemon juice 1 tablespoon fresh oregano, snipped or 1 tsp. dry oregano 4 lettuce leaves 4 each pita breads 1 tomato, diced In a small bowl, stir together the yogurt, cucumbers, scallions and 1/2 garlic. Cover and refrigerate. In medium bowl toss chicken with lemon juice, oregano and remaining garlic, let stand 10 minutes. Grill chicken or cook in nonstick skillet. Wrap pita breads in foil and heat in 350 degree oven for 10 minutes. Place lettuce, chicken breast cut in slices, and yogurt sauce on pita breads and fold to enclose filling. Serve immediately. 4 servings. Nutrition Facts: Amount Per Serving: Calories 333 - Calories from Fat 76 Percent Total Calories From: Fat 23%, Protein 43%, Carbohydrate 34% Fat 8g, Saturated Fat 2g, Cholesterol 81mg, Sodium 328mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 36units. Pattianne's Country Kitchen
Recipe #12 Greek Chicken Salad This salad is so delicious you would think it was made at a restaurant. This is definitely a gourmet meal. **See note below for Low Fat ingredients. 4 skinless/boneless chicken breasts Italian salad dressing (to marinade) basil 1 tsp olive oil 1/4 cup feta cheese 1 cup tomatoes, diced 4 cups (or more if you like) salad mix of choice 1/4 cup black olives 1/8 cup green bell pepper 1/8 cup red bell pepper 1/8 cup red onion 1 Tbs.(4 Tbs. altogether) Greek Vinaigrette dressing (per salad) Cut your boneless skinless chicken breasts into strips or cubes and marinate them in Italian salad dressing or balsamic vinaigrette. Sprinkle basil or any additional spices you would like in your marinade. It is best to marinade your chicken overnight but 1-2 hours will also work. Cut your tomatoes in cubes or however you like and set aside. Heat a large nonstick pan on med-high. Add 1 tsp. of olive oil to the pan. Drop in the chicken and let cook for about 5 minutes on one side. Turn the chicken over and let cook on the other side for about 5-7 minutes or until completely cooked. While the heat is still on, add the tomatoes and stir around. When tomatoes have cooked down, approximately 2 minutes throw in 1/8 a cup of feta cheese & stir. When cheese has melted equally divide the mixture to serve over 4 plates with lettuce. Add more feta cheese & Greek salad dressing. Equally divide up the Green pepper, red pepper, red onion, olives. Nutritional Contents: Cal: 326 Fat: 9.9 grams Carbs: 4.9 g Protein: 54.6 g **NOTE: To make this dish low-fat use: Low-fat Italian dressing (or use a mixture of your own marinade spices.) Use low-fat feta cheese if available, if not use fat-free shredded cheese. Add more vegetables. Use a low-fat balsamic vinaigrette you can use 2 Tbs. Omit the olives. Nutritional Content: (with olives, low-fat dressing, and low-fat cheese.) Cal: 335 Fat: 7.5 g Carbs: 11.5 g Protein: 55.4 g. Pattianne's Country Kitchen
Recipe #13 Potato Cream Sauce (Low-Fat) 4 oz Potatoes, peeled & diced 1/2 cup Water 1 Tbsp. Butter flavored granules 1 Tbsp. Onion powder 1 tsp. Chicken bouillon granules 1/2 cup Evaporated skim milk 1/8 tsp. Pepper (white pepper In a small saucepan, combine potato and water. Bring to a boil. Cover and simmer for about ten minutes or until potato is tender. Using an electric mixer, blend potatoes until smooth. Stir in the milk along with the remaining ingredients. (You may need to add as much as 1/2 cup additional milk to make mixture sauce consistency). **Use sauce as a base for creamy soups, casseroles and scalloped potato dishes. Makes about 2 cups sauce. Pattianne's Country Kitchen
Recipe #14 French Onion Soup 6 cups sliced yellow onions 1/4 cup melted butter 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon sugar 2 tablespoons all-purpose flour 2 quarts hot beef broth 1/2 cup dry white wine 1 cup shredded Swiss cheese croutons Sauté sliced onions in butter until golden brown. Sprinkle with the salt and pepper, sugar, and flour. Stir well and cook for 2 to 3 minutes longer. Add the beef broth; cover and simmer for 30 minutes; add dry white wine. Spoon French onion soup into ovenproof bowls; top with croutons and cheese. Place French onion soup under broiler until cheese is melted. French onion soup serves 8. From Tassy in White Rock, B.C. Canada "Thank-You" Tassy! Pattianne's Country Kitchen
Recipe #15 Crockpot French Onion Soup 4 lg. onions 1/4 c. butter 1 tbsp. flour 6 tbsp. shredded Mozzarella cheese 6 c. beef consomme or bouillon 1/2 to 1 tsp. Tabasco 6 slices French bread, toasted Cook onions in butter until transparent. Add flour; mix well. Put in slow cooker. Add bouillon and Tabasco. Cook on low 8 to 10 hours or high 4 to 5 hours. Laddle soup into oven-proof bowls. Top with bread and cheese. Broil until cheese melts. Pattianne's Country Kitchen
Recipe #16 Potato Dumplings From my Ukrainian Mother-in-law! 2 cups raw potatoes 1-1/2 cup sifted flour 2 eggs 1 teaspoon salt Grate potatoes finely. Drain off liquid. Add beaten eggs, flour, and salt to make a stiff dough. Drop into salted boiling water from wet spoon. They are done when they float to the top. These may be served with soup or fried in onion and butter. "ENJOY"!! Thank-You Mother! Calgary, Alberta Canada Pattianne's Country Kitchen
Recipe #17 Easy Lasagna 1/2 lb mozzarella shredded 1 lb lasagna noodles (uncooked) 2 lb container PLAIN yogurt 2 lb container ricotta cheese 2 lb ground beef 2 jars Ragu six cheese pasta sauce Brown ground beef, then add Ragu and cook together about 10 min. Combine yogurt and ricotta in large bowl set aside. In a 9x13 baking dish put a thin layer of sauce on the bottom of pan. Then add a layer of noodles, then add a layer of meat sauce, then a 1/2 of cheese mixture, then another layer of noodles, then meat sauce, the other 1/2 of cheese mixture, top with noodles, then the remaining meat sauce, then finally the mozzarella spread evenly all over the top. Bake at 350 degrees 1 hour, let rest 10 to 15 min., then cut and "Enjoy"!! Pattianne's Country Kitchen
Recipe #18 Chicken Pie with Buttermilk Recipes with buttermilk are delicious, creamy and moist if in a cake. 4 cups of bite size cooked chicken 1 can Campbell's cream of chicken soup (10 oz) 1 can Campbell's chicken broth (10 oz) 1/2 tsp tarragon 1 can mixed peas and carrots, drained (16 oz or 19oz)**Frozen is best thawed) 1 1/2 cups all purpose flour 2 tsps baking powder 1 1/2 cups buttermilk 1/2 cup melted butter or margarine Place cooked chicken evenly in a lightly greased 9" x 13" pyrex dish. Mix soups and tarragon together and pour over the chicken. Then, drain **peas 'n carrots and arrange on top. Set aside. In separate bowl, mix together the flour and baking powder. Add the buttermilk and melted margarine and stir vigorously to form a thin dough. Pour dough evenly on top of the chicken mixture. Bake uncovered at 350 degrees for 1 hour or until nicely golden. A side salad, and dinner is complete. Enjoy!! Pattianne's Country Kitchen
Recipe #19 Daul (India Dish) 1 cup red lentils 4 cups (1 Litre) water 1 tsp. salt 1/4 tsp. each turmeric and cayenne 1 Tbsp. each vegetable oil and butter 1 Tbsp. fresh ginger root, finely grated 1 large clove garlic, minced 1 small onion sliced in half rings 1/4 tsp. hot pepper flakes or to taste 1/2 tsp. cumin, ground 1/4 tsp. cardamom, ground 2 Tbsp. lemon juice 2 Tbsp. cilantro, chopped or to taste cooked rice (not instant) In India, spices are cooked in clarified butter known as ghee. To simplify substitute a mixture of oil and butter which will give the flavour but will not brown over medium heat. All spices can be adjusted to taste. Sort the lentils and wash in several changes of cold water; drain. Place lentils in a medium saucepan; add water, salt, turmeric and cayenne. Bring to boil, then reduce to simmer; cover and cook for about 40 mins. or untill lentils are completely soft. (the mixture should be like a thick soup). In a small skillet, heat butter and oil over medium heat. Add ginger root, garlic and onion; cook, stirring often, for 4 mins. or untill onions are golden. Stir in pepper flakes, cumin and cardamom, cooking for 12 mins. Add this mixture to the lentils and stir to mix well. Just before serving, stir in lemon juice and cilantro to taste. Serve over cooked rice. Makes 3 1/2 cups or 4-5 servings. From Rangeet Vancouver, B.C. Canada "Thank-You" Rangeet!! I must give this recipe a try!!:-) Pattianne's Country Kitchen
Recipe #20 Country Casserole See Recipe conversions below for Low/cal/Fat 3 cups frozen shredded hash brown potatoes. 3/4 cup shredded Monterey Jack cheese with jalapeño peppers or shredded cheddar cheese (3 ounces) 1/2 cup sliced mushrooms 1/4 cup diced tomatoes 1/4 cup diced green or red bell pepper 1/4 cup sliced green onion 4 beaten eggs or 1 cup frozen egg product* One 12-ounce can of evaporated milk or evaporated skim milk* Grease 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Lightly saute mushrooms and bell peppers. Sprinkle potatoes with cheese, mushrooms, bell peppers, tomatoes and green onion. Diced ham or Canadian bacon may be substituted for mushrooms, bell peppers and tomato. In a medium mixing bowl combine eggs, milk, pepper, and salt. Pour egg mixture over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350 *F. degree oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Serves 6. *Note: Save 50 calories, 6 grams fat, and 150 milligrams cholesterol per serving by using evaporated skim milk and frozen egg product. Pattianne's Country Kitchen
Recipe #21 Russian Cabbage Rolls Easy and "YUMMY"!! 3/4 c uncooked rice (not instant) 3 pts. water 2 tsp. salt 1 lb lean ground beef 3/4 cups chopped onion 1 tsp. pepper 6 lge. cabbage leaves 1 can tomato soup (undiluted) 1/2 cup sour cream 2 tbsp. grated cheese Cook rice in boiling water (salted 1 teaspoon salt) in a tightly covered pan, 15 minutes. Combine meat, onions, seasonings and cooked rice. Blanch cabbage leaves in small amount of boiling water in covered pan, 2 or 3 minutes. Divide meat mixture into 6 portions. Wrap in cabbage leaves and secure with toothpick. Place cabbage rolls in covered casserole. Combine soup and sour cream and pour over rolls. Sprinkle cheese on top and bake 1 1/2 hours in preheated 375 *F. Makes 4 servings. "ENJOY"! My on-line friend in Russia had these Cabbage Rolls and said there delicious! From St. Petersburg Russia "Thank-You" St. Petersburg!! I made these last Christmas and they are very delicious!! Pattianne's Country Kitchen
Recipe #22 Chicken Rice Casserole 1 packages (10 ounces each) frozen broccoli spears 1 cup grated Cheddar cheese 2 cups cubed cooked chicken salt and pepper 1 cup cooked rice 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 tablespoon lemon juice 1 cup sour cream Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice. In a saucepan, melt butter over low heat. Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream. Pour over chicken. Sprinkle with remaining cheese. Bake at 400° for 15 to 20 minutes. Serves 4 to 6. From Kelly in Fort Worth Texas U.S.A. "Thank-You" Kelly! Pattianne's Country Kitchen
Recipe #23 Mother's Pea soup This recipe is very good!! smoked pork hocks 1 carrot diced 1 large onion cut fine 1 bay leaf dried green peas (rinsed) 1 potatoe diced fine diced parsley 2 sprigs fresh dill sliced butter salt and pepper Boil pork hocks in pot boiling water with onion, bay leaf, peas, parsley, fresh dill, salt and pepper, boil untill peas are cooked, then add carrots and potatoes, boil untill cooked; remove pork hocks and serve. From Mother in Calgary, Alberta Canada "Thank-you Mother!! Pattianne's Country Kitchen
Recipe #24 Meat Loaf Au Gratin 2 lbs. ground beef 1 cup shredded cheddar cheese 1 egg 2 cups soft breadcrumbs (4 slices bread) 1 small onion, grated 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon salt 1 cup barbecue sauce or ketchup Mix ground beef lightly with 3/4 cup of cheese, egg, bread crumbs, onion and seasonings until well blended; shape into a loaf. Bake in a 350F oven for 1 hour; pour off drippings. Pour barbecue sauce over loaf; sprinkle with remaining 1/4 cup cheese. Bake 30 minutes longer. From Sunny in North Carolina U.S.A. "Thank-you" Sunny!! Pattianne's Country Kitchen
Recipe #25 Spanish Potato Salad Spanish-style potato salad is tossed with apple, olives, onion and bacon. 1 1/2 pounds potatoes 8 slices bacon, cooked and crumbled or subtitute diced ham for bacon 1 small apple 1 (2 ounce) can chopped black olives 1/4 cup diced red onion 1/3 cup white wine vinegar 3 tablespoons olive oil 2 cloves garlic, minced salt to taste 1/2 teaspoon ground black pepper Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish. Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled. Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter. Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve. Makes 6 servings. Amount Per Serving: Calories: 386 Total Fat: 29.3g Cholesterol:25mg Sodium: 364mg Total Carbohydrates: 25.6g Dietary Fiber: 3.8g Protein: 5.8g Pattianne's Country Kitchen
Recipe #26 Waldorf Hotel's Waldorf Salad 1 cup walnut halves 1/2 cup mayonnaise 1/4 cup plain yogurt 1 teaspoon prepared mustard Pinch of dry mustard Juice of 1/2 lemon 4 to 6 tart apples, peeled, cored, and diced (2 cups) 1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved Salt and freshly ground black pepper 2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried 2 tablespoons olive oil 1 tablespoon fresh lemon juice Preheat the oven to 325°F. Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool. Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper. Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates. Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves. Serves 4. From Sandy in Toronto, Ontario Canada "Thank-you" Sandy!! Pattianne's Country Kitchen
Recipe #27 Potato Broccoli Casserole 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 2 cups milk 1 (3-ounce) package cream cheese, cubed 1/2 cup shredded mild cheddar cheese or process Swiss cheese 16 ounces (about 4 cups) frozen hash brown potatoes, thawed 2 cups frozen chopped broccoli, cooked and drained 1/4 cup fine dry bread crumbs 1 tablespoon melted butter In a saucepan over medium low heat, melt the 2 tablespoons butter; blend in flour, salt, pepper, and nutmeg, and milk. Cook and stir until bubbly. Add cream cheese and Cheddar or Swiss cheese, stirring until melted. Stir in potatoes. Spoon half of the mixture into a shallow buttered baking dish, about 10x6x2-inch or 8-inch square. Top with broccoli. Spoon remaining mixture over the broccoli. Cover and bake at 350° for 30 to 35 minutes. Mix bread crumbs with remaining melted butter; sprinkle around edges of casserole. Bake, uncovered, 10 to 15 minutes longer. Makes 6 to 8 servings. Pattianne's Country Kitchen
Recipe #28 Cauliflower Soup Easy!! 1 head cauliflower 3 cups chicken or vegetable broth 1 cup heavy cream 2 Tbl. butter Salt & pepper to taste Break up cauliflower and place in a saucepan. Add chicken or vegetable broth and cook 10 minutes until cauliflower is soft. In a seperate pan, heat heavy cream. In a blender, puree hot cauliflower with a little of the broth until very smooth. Add hot cream to the blender, then butter. Season with salt and pepper. You're looking for a consistency a little thicker than a sauce. Pour into bowls. Optional garnishes include fresh chives and/or truffle oil. Serves 4. Pattianne's Country Kitchen
Recipe #29 Rice Fillings for Ukrainian Cabbage Rolls 7 Variations below: 2 cups rice 2 cups or less boiling water 2 teaspoons salt 1 medium onion, chopped 4 to 5 tablespoons butter or other fat Salt and pepper Wash the rice well in a sieve until the water comes off clear. Add to the boiling water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. The rice will be only partially cooked. Cook the onion in the fat until it is a light golden color. Mix with the rice and season to taste with salt and pepper. The filling for holubtsi (cabbage rolls) should be well seasoned because some of the seasoning will be absorbed by the leaves, giving a flat taste to the finished product. Cool the filling. VARIATIONS OF RICE FILLING: 1) Milk-Rice Filling: Substitute boiling milk for the water and use butter. 2) Soup Stock-Rice Filling: Substitute a rich soup stock for the water. 3) Rice and Tomato Filling: Cook the rice in equal parts of water and tomato juice. 4) Rice and Mushroom Filling: Add 1 cup or more of chopped cooked mushrooms to the rice. When canned mushrooms are used, measure the mushroom stock, and add enough water to make 2 cups. Cook the rice in this liquid. ************************************************************ ***NOTE: This is the one my Ukrainian Mother-in-law used...Pattianne 5) Rice and Bacon Filling: Add 1/2 cup or more of chopped crisp bacon to the rice filling. ************************************************************* 6) Rice and Meat Filling: Add 1/2 pound of cooked ground pork or ham to the rice filling. 7) Rice and Dill Filling: Add 1/4 cup or more chopped tender dill to the rice filling. Pattianne's Country Kitchen
Recipe #30 Potato and Bacon Pie Low Fat 1 serving cooking spray (5 one-second sprays per serving), or enough to coat pie dish 4 large potato(es), red or white, cooked, peeled, and mashed or grated. 1/2 medium apple(s), peeled, cored and grated (Granny Smith is prefered) 8 slices cooked crisp turkey bacon, diced 1/2 cup fat-free evaporated milk 3 Tbsp grated Parmesan cheese 1/8 tsp ground nutmeg 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste Preheat oven to 350°F. Coat a 9-inch pie dish with cooking spray. Stir together all ingredients. Spread in pie dish and smooth the top. Bake until nicely browned on top, about 35 to 40 minutes. Cool for 5 minutes before cutting into 8 wedges. Pattianne's Country Kitchen
Recipe #31 Mother's White Sauce 1 Tbsp. butter 1/2 small container heavy cream parsley (cut up fine) fresh dill salt and pepper Put butter in saucepan on low heat cook untill foamy: add cream stir constantly, then add parsley, dill, salt and pepper and cook for 2 mins. untill thick. **Note can also put onion chopped very fine in saucepan with butter and cook untill very soft, before adding cream. Pour over new potatoes, peas or carrots. From Mother in Calgary Alberta Canada "Thank-You Mother"!! Pattianne's Country Kitchen
Recipe #32 Pattianne's Shrimp and Crabmeat Pasta Salad This recipe is one of my own creations and is REAL "YUMMY"!! I usually make this one for Special occassions. I haven't used any measurments. So make this recipe according too your own taste. and amount of macaroni, though you'll have to adjust the ingredients below. Small shell macaroni is best to use, but can use med. size. Cook shell macaroni as directed on pkg.: drain in colander put in large bowl add a bit of vegetable oil too macaroni and mix, let cool for 15-20 mins. then add: green onions cut in small pieces 2 tins crabmeat, drained (can use fresh or frozen) 2 tins shrimp, drained (can use fresh or frozen) 1 tin tuna drained (or as desired) sometimes I put in a bit of tined salmon too celery cut into small pieces, about 2-3 stalks Miracle Whip Salad dressing lite or regular Salt and pepper to taste Mix all ingredients together very well and chill for about 4-5 hours. "ENJOY"! Pattianne's Country Kitchen
Recipe #33 Pattianne's Fresh Fruit Salad "YUMMY"! I make this delicious salad with Christmas Dinner! or on special occassions. NOTE: This salad is best when used with fresh fruits, but can use tin fruits except for apples. 2 tsp. lemon juice 2 tbsp. liquid honey 3 peaches peeled (cut small-med.) 3 pears peeled (cut small-med.) 4 apricots peeled (cut small-med.) 3 apples peeled or unpeeled (cut small-med.) 1 cup strawberries or raspberries sliced, (or frozen thawed and drained do NOT Slice) 1/2 cup minature marshmallows 1/2 cup sour cream 1 1/4 cup whipping cream (whipped) Marshiano cherries sliced red/green (if desired) Combine fruits in a lage bowl. Mix honey with lemon juice, carefully combine with fruits to coat; add marshmallows. Combine sour cream and whipped cream FOLD gently into fruit mixture. Decorate top with sliced red and/or green Marshiano Cherries if desired. REFIGERATE immediatly. Take out of refrigerater just before serving. Goes real well with turkey, chicken or ham. "ENJOY"! Pattianne's Country Kitchen
Recipe #34 Ukrainian Borsch For a good borsch, is to prepare the stock and vegetables correctly, strictly observing the proper order in which the ingredients are added. The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day. STOCK: 1 1/2 pounds beef short ribs 1 pound pork ribs 2 beef marrow bones 3 quarts water 1 carrot, peeled 2 medium-size parsnips, peeled 1 rib celery with leaves salt to taste Bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag). In a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top. Add the remaining stock ingredients and reduce the heat to low. Simmer, partially covered, until the meat is tender, at least 45 minutes. When the stock is ready, remove the beef, pork, and marrow bones, and set all but the marrow bones aside. Strain the stock through a fine sieve into a clean large pot and discard all the solids. Preheat the oven to 375 degree F. Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil. Bake the beets until tender, 1 1/4 hours. Do this while the stock is cooking. SOUP: 2 large beets (about 1 1/4 pounds)baked 4 medium-size boiling potatoes, peeled and cut into large pieces 1 pound fresh, ripe plum, tomatoes, peeled and chopped, or 1 can (16 ounces ) plum tomatoes, drained and chopped SALT, to taste 1 large onion, chopped 1 large carrot, peeled and cut into julienne 1 large green bell pepper, cored, seeded, and diced 4 cups shredded green cabbage 1/4 cup fresh lemon juice, or more to taste 3 tablespoons tomato paste 2 teaspoons sugar, or to taste Freshly ground black pepper, to taste 4 cloves garlic, minced 3 tablespoons chopped fresh parsley, 3 tablespoons chopped fresh dill Sour cream Allow the beets to cool until manageable, then stem and peel them and cut into julienne or fine dice. Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the potatoes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomatoes, and tomato paste. Season to taste with sugar, pepper, and additional lemon juice and salt. Simmer for 15 more minutes. Cut the beef into bite-size pieces and scrape all the meat off the bones. Add meat to the soup. Simmer for 15 more minutes. Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if desired), and 3 tablespoons each parsley and dill. Let stand at least 15 minutes befor serving. Serve with sour cream. Serves 12 to 14. Pattianne's Country Kitchen
Recipe #35 Borsch with Mashed Potatoes Easy!! Here is a different recipe for borsch with mashed potatoes used as a thickening. The amount of the ingredients may be varied to suit one's taste. If the soup stock is not available, replace it with water. Borsch tastes better the next day. 2 medium beets, cut in thin strips 1 medium carrot, cut in thin strips 3 to 4 cups water 3 cups soup stock 1 medium potato, diced 2 medium potatoes, quartered 1/2 cup sour or rich sweet cream 1 small onion, chopped 2 tablespoons butter 1/2 cup tomatoes 1 cup shredded cabbage Salt and pepper 1/2 teaspoon sugar Chopped dill Cover the beets and carrot with the water and soup stock. Cook until partially done. Add the potatoes and continue cooking. When the quartered potatoes are tender, remove them, mash, combine with the cream and put aside. Cook the onion in the butter until tender but not brown. Add the tomatoes and simmer for a few minutes. Toss in the cabbage and cook until it is tender. Add this mixture to the borsch. Season to taste with salt and pepper. Stir in the sugar. Simmer for a brief period to blend the flavors. Add the potato-cream mixture and chopped dill. If necessary, thin the borsch with some boiling water or soup stock to get the desired consistency. Pattianne's Country Kitchen
Recipe #36 Crockpot Chinese Ribs Easy!! 3-4 lb. pork ribs 1/4 cup soy sauce 1/4 cup orange marmalade (or apricot preserves) 1 tablespoon ketchup 1 (or more!) garlic clove, crushed Combine soy sauce, marmalade, ketchup and garlic. Brush all over the ribs. Place in a slow cooker/Crock Pot and pour remaining sauce over all. Cover and cook on LOW at least 10 hours, (or if you like the meat falling off the bones, cook for 12 hours). "ENJOY"!! Josie White Rock, B.C. Canada "Thank-You" Josie!! Pattianne's Country Kitchen
Recipe #37 Saucy Spareribs with Onions 4 pounds spareribs, cut in serving-size pieces 2 cups sliced onion 2 large cloves garlic, minced 1 tablespoon olive oil 1/2 cup water 1 teaspoon salt 1/4 cup vinegar 1/3 cup chili sauce 3 tablespoons brown sugar 2 tablespoons lemon juice 2 tablespoons Worcestershire sauce 1 teaspoon dry mustard Place ribs, meaty side down, in a shallow roasting pan. Roast at 450° for 30 minutes. Drain off excess fat. Turn ribs over. In a saucepan, cook onion in oil until softened; add garlic, 1/2 cup water, salt, vinegar, chili sauce, brown sugar, lemon juice, Worcestershire sauce and dry mustard. Simmer sauce for 10 minutes; pour over ribs. Reduce oven temperature to 350° and roast ribs for 1 1/2 hours, or until ribs are very tender. Baste ribs occasionally with sauce and add more water if sauce becomes very thick. Serves 4. Pattianne's Country Kitchen
Recipe #38 Crockpot Farmhouse Ribs 2 1/2 to 3 lb. country style pork ribs, boneless 1 tbsp. oil 1 large onion, quartered & sliced 1/4- to 1/2-inch thick Sauce: 1/3 cup low sodium soy sauce 1/2 cup tomato ketchup 1 tbsp. prepared mustard 3 tbsp. brown sugar 2 cloves garlic, minced Dash black pepper 2 tbsp. apple cider vinegar 1 teaspoon celery seed Trim off excess fat from ribs. In a large skillet, brown ribs in oil; transfer to the slow cooker/Crock Pot. Place onion slices over ribs. Combine all sauce ingredients; pour evenly over ribs and onions. Cover and cook on low for 8 to 10 hours. Serves 6. Jimmy Chilliwack, B.C. Canada. love your recipe site Patti, my wife makes these and there very good. "Thank-you" Jimmy!! Pattianne's Country Kitchen
Recipe #39 Sweet and Sour Spareribs Easy!! These are so "Delicious"!! 3 pounds spareribs, cut into serving pieces 3 tablespoons brown sugar 2 tablespoons cornstarch 1/4 cup vinegar 1/2 cup ketchup 1 can (8 ounces) crushed pineapple 1 tablespoon soy sauce Combine sugar, cornstarch, salt, vinegar, ketchup, pineapple, and soy sauce. Cook over medium heat until slightly thickened. Arrange a layer of spareribs in a roasting pan. Cover with half of the pineapple mixture; repeat layers. Cover with foil and bake at 350° F. for 2 hours. Serves 3 to 4. Pattianne's Country Kitchen
Recipe #40 Crockpot Sesame Pork Ribs 3/4 cup packed brown sugar 1/2 cup soy sauce 1/2 cup ketchup 1/4 cup honey 2 Tbsp. cider or white vinegar 3 garlic cloves, minced 1 tsp. ground ginger (or 2 tsp. of grated fresh ginger) 1 tsp. salt 1/4 to 1/2 tsp. crushed red pepper flakes 5 lbs country style pork ribs 1 medium onion, sliced 2 Tbsp. sesame seeds, toasted 2 Tbsp. chopped green onion In large bowl, combine, the first nine ingredients. Add ribs and turn and coat well. Place the onion in slow cooker; arrange ribs on top. Cover and cook on low for 5-6 hours. Place ribs on serving platter; sprinkle with sesame seeds and green onion. Makes 6 servings. Terra-Lyn San Jose CA. U.S.A. "Thank-you" Terra-Lyn! Pattianne's Country Kitchen
Recipe #41 Flank Steak with Marinade 3/4 c vegetable oil 1/4 c. soy sauce 1/2 c honey 2 T vinegar 2 T chopped onion 1/8 t garlic salt 1/4 t ginger 1 1/2-to 2- lb. flank steak Combine all ingredients, except flank steak. Place flank steaks in a shallow pan and pour marinade over top. Cover and chill at least 4 hours. Remove from marinade. Broil meat 5 minutes on each side, or to taste. Don't overcook. Cut in diagonal strips and serve. Nyala, Georgia, U.S.A. "Thank-You" Nyala!! Pattianne's Country Kitchen
Recipe #42 Cranberry-Apple Turkey Breast Easy!! Crockpot 2 teaspoons melted butter or margarine 1/2 cup chicken broth 1 large apple, cored and chopped 1/2 cup chopped onion 1 stalk celery, chopped 1 cup whole berry cranberry sauce 3/4 teaspoon poultry seasoning 2 cups seasoned crumb-style stuffing 2 to 3 pounds turkey breast cutlets. Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning and stuffing. Place 3 tablespoons stuffing mix on each turkey cutlet. Roll up and tie. Place in stoneware. Cover; cook on LOW 8 hours (HIGH 4 hours). Pattianne's Country Kitchen
Recipe #43 Here is a nice homemade BBQ sauce. I combined 2 recipies into one. We really like it. I use it for Pork chops, ribs and even on chicken sometimes. Home made BBQ Sauce 1/4 cup water 1/4 cup ketchup 1/4 cup brown sugar 2 tblsp. vinegar 1 tblsp. Worcestershire sauce 1/2 cup chopped onions (optional) 1 tsp. mustard powder 1 tsp. chili powder 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. paprika 1/4 tsp. garlic powder Brown pork chops in frying pan. Mix all ingredients above together. Cover bottom of roaster with browned chops. Spoon sauce over. (If needed repeat layer). Cover and cook at 350 degrees until pork chops are tender. This recipie is also good with ribs or chicken. For ribs I boil the ribs & drain then place in roaster and spoon sauce over. For chicken ,I cover the raw chicken with the BBQ sauce and then cook at 350 *F. degrees for about an hour, Or until chicken is nice and tender. From Cousin Fay in Semans, Saskatchewan Canada "Thank-You" Fay!! This sounds very good! Pattianne's Country Kitchen
Recipe #44 Impossible BLT Pie 12 slices bacon, cooked and crumbled 1 c. (4 oz.) Swiss cheese, shredded 1 1/2 cup. milk 1/8 tsp. salt 1/8 tsp. pepper 1/2 cup. mayonnaise 4 eggs 1 cup. Bisquick baking mix Lettuce and sliced tomatoes Grease pie plate (10 inch). Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth. Pour into plate. Bake 30 to 35 minutes at 400 degrees until golden brown. Cool 5 minutes. Garnish with lettuce and tomatoes and crumbled bacon. Pattianne's Country Kitchen
Recipe #45 Baked Stuffed Potatoes Deluxe 6 large russet baking potatoes 1 tablespoon butter 1/2 cup chopped red bell pepper 1/4 cup chopped green bell pepper 1/2 cup chopped onion 4 ounces cooked ham, chopped 1 1/2 cups shredded Cheddar cheese, divided 2 tablespoons milk 2 tablespoons sour cream Pierce potatoes several times with a fork. Bake at 400° for about 1 hour, until tender. In a large skillet, melt butter over medium heat. Sauté bell pepper, onion, and ham until tender, about 5 minutes. Remove baked potatoes from oven; reduce heat to 350°. Remove a thin slice from top of each potato; scoop pulp out into a bowl without disturbing potato skins. Set skins aside. Mash potato pulp; stir in 1 cup of the shredded cheese. Stir in milk, sour cream, and sautéed vegetable mixture. Spoon potato mixture into the potato skins. Place filled potato skins on a baking sheet. Sprinkle with remaining shredded cheese. Bake for about 20 minutes at 350°, until hot and cheese is melted. Serves 6. Pattianne's Country Kitchen
Recipe #46 Ground Beef Biscuit Roll w/Mushroom Sauce 1 lb ground beef 1/2 cup chopped onion 1/2 cup chopped pitted ripe olives 1/2 tsp salt 1/2 tsp basil 1/8 tsp pepper 4 cups Bisquick 2 tbl chopped parsley 1 egg yolk Mushroom Sauce (recipe follows) Preheat oven to 425º. In skillet over medium heat, cook ground beef and onion until meat is browned, about 10 minutes, stirring occasionally. Remove from heat; stir in olives, salt, basil and pepper; set aside. In medium bowl with fork, stir baking mix with parsley. Quickly mix in 3/4 cup cold water just until mixture forms a soft dough that leaves side of bowl. Turn dough onto lightly floured surface; knead 8-10 strokes to mix thoroughly. With floured rolling pin, lightly roll dough into 12" by 10" rectangle. Evenly spread meat mixture on dough to within 1/2 inch of edges. Starting at narrow end, roll up dough, jelly-roll fashion; tuck ends under. Place roll, seam-side down, on small cookie sheet. Beat egg yolk with 1 tsp water; brush roll with yolk mixture. Bake 30 minutes or until browned. Meanwhile, prepare Mushroom sauce. Slice roll and serve with sauce. Makes 8 servings. Mushroom Sauce: In medium skillet over medium heat, melt 2 tablespoons butter or margarine, add 1/2 lb mushrooms, thinly sliced and 1 beef bouillon cube, until mushrooms, are tender, about 10 minutes. Meanwhile, in a small bowl blend 1 tbl all-purpose flour with 1 cup water; gradually stir into mushrooms; cook, stirring constantly, until thickened. Pattianne's Country Kitchen
Recipe #47 Brown Bag Burittos Low cal/Fat "YUMMY"!! 6 oz. canned chunk chicken, drained 1 tbl. fat-free mayonnaise 1 tsp. lemon juice 4 ea. flour tortillas 1/4 cup green onions, chopped 1 ea. tomato, diced 1/2 cup reduced-fat cheddar cheese, shredded In a small bowl, combine chicken, mayonnaise, and lemon juice. Steam tortillas between damp paper towels in a microwave oven. Spread the chicken mix in the center of each tortilla. Top with onion, tomato, and cheddar cheese. Fold the bottom edge of the tortilla up, and roll the sides tightly to form a burrito. Serving Size 2 oz. Cholesterol 29 mg. Sodium 519 mg. Calories 220 Carbohydrates 22 g. Protein 16 g. Total Fat 7 g. Saturated Fat 2 g. Pattianne's Country Kitchen
Recipe #48 Chalupas Vegetable oil 12 Corn tortillas (the thinner the better) 6 Cups Refried Beans (or less) 1/2 Pound Cheddar cheese (sharp), grated 1 Large Tomato, chopped 3 Cup Lettuce, shredded In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough. Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper covered cookie sheet in a warm oven. Spread about 1/4 inch thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and about 1 Tbsp. chopped onion. Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler, they can burn quite quickly. Top with shredded lettuce and tomato. Serves 6. From Leanna Chilliwack, B.C. Canada "Thank-you" Leanna! Pattianne's Country Kitchen
Recipe #49 Bacon Cheeseburger Quiche 1 lb. very lean hamburger 1 medium chopped onion 4 slices crisp-cooked bacon, chopped in bits 3 large eggs 1/2 cup mayonnaise 1/2 cup half-n-half 8 oz. shredded chedder or swiss cheese garlic powder to taste (optional) salt and white pepper to taste Preheat oven to 350°F. Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside. Combine remaining ingredients in bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly micro-waved over the next 3-5 days. (Does not freeze well) 2 grams per serving. From Diane Vancouver, B.C. Canada "Thank-you" Diane! Pattianne's Country Kitchen
Recipe #50 Crockpot Swiss Steak Crock Pot Low Calorie/Carb. 1 1/2 lbs round steak cut 3/4" thick 2 Tbsp. flour 1/2 tsp. salt and pepper 1 lge. onion 1 carrot chopped 1 sm. stalk of celery, chopped 1 15 oz. can tomatoe sauce Cut round steak into serving pieces. Season flour w/salt and pepper. Dredge meat in seasoned flour. Put onions in bottom of crockpot; add meat. Top with carrots and celery, cover with tomatoe sauce. Cover; Cook on low 8-10 hours. CALORIES: 204, PROTEIN: 27.0, CARBS: 11.0 G, FAT: 6.0, SODIUM: Pattianne's Country Kitchen 685
Recipe #51 Blue Cheese and Swiss Chicken Low Carb! Easy! 4 Boneless, Skinless Chicken Breasts 4-Slices of Swiss Cheese 4-Tablespoons of Blue Cheese Seasoning to taste Season and Bake Chicken Breast until done. Remove from oven. Top with 1 tablespoon blue cheese and cover with a slice of swiss cheese return to oven until swiss cheese is melted. "ENJOY"! Pattianne's Country Kitchen
Recipe #52 Pork Medallions Dijon Low Carb "YUMMY"! 1 package pork tenderloins (approx 2 lbs.) cut into 1/2" thick rounds 2 Tablespoons butter or olive oil 1/4 cup sliced shallots 4 Tablespoons heavy cream 1/3 cup chicken broth 3 Tablespoons capers, drained 2 Tablespoons coarse grained Dijon mustard Using a meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2" thickness. Sprinkle w/salt & pepper. Saute in butter or olive oil until brown and cooked through, about 2 minutes per side. Transfer pork to a plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits, about 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer to heat through. 4 servings. Carbohydrates: 4 carbs per serving. Pattianne's Country Kitchen
Recipe #53 Butter Crunch Baked Scallops Low Carb 4 Tablespoons butter, melted 1 1/2 pounds bay scallops, rinsed and drained 1/2 cup seasoned low-carb dry bread crumbs 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon dried parsley 3 cloves garlic, minced 1/4 cup grated Parmesan cheese Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops. Bake in pre-heated oven until scallops are firm, about 20 minutes. 4 servings. Pattianne's Country Kitchen Carbohydrates: 7 carbs per serving.
Recipe #54 Sesame Pork Roast With Mustard Cream Diabetic: 1 (12-16 ounce) pork tenderloins 1/4 cup chili sauce 2 Tbsp. teriyaki sauce, reduced sodium 2 tsp. fresh ginger, grated (or 1/4 tsp. ground ginger) 2 garlic cloves, minced 2 tsp. sesame seeds 3 cups baby spinach, fresh Mustard Cream: 1/4 cup nonfat sour cream (or reduced fat) 1 green onion, finely chopped 1 tsp. Dijon mustard 1 dash salt In a small bowl, combine mustard cream ingredients and cover and chill for up to 24 hours before serving. Preheat oven to 425 degrees and place pork on rack in a shallow roasting pan. For basting sauce, in a small bowl, stir together chili sauce, teriyaki sauce, ginger, and garlic; brush some onto pork. Roast pork for 15 minutes. Brush the surface with additional basting sauce; discard remaining basting sauce. Sprinkle pork with sesame seeds. Roast for 10-20 minutes more or until an instant-read thermometer, inserted into the thickest part of the roast, reads 160 degrees. To serve, arrange spinach on a platter and slice the pork. Place pork on top of spinach with the mustard cream on the side. 4 servings. Pattianne's Country Kitchen
Recipe #55 Quaker Oats Meatloaf 1 1/2 lbs lean ground beef 1 cup tomato juice 3/4 cup oats, uncooked (quick or old fashioned) 1 egg, slightly beaten 1/4 cup chopped onions 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup Heinz Chili Sauce, for top Heat oven to 350 degrees. Combine all ingredients except chili sauce. Mix lightly but thoroughly. Press into an 8X4 inch loaf pan. Zigzag top of meatloaf with chili sauce. Bake for 1 hour or until meat is no longer pink and juices run clear. Drain and let stand 5 minutes before serving with more chili sauce on the side. Pattianne's Country Kitchen
Recipe #56 Frank and Chili Manicotti Microwave: Low/fat 8 pieces Manicotti pasta, cooked 1/2 cup Swiss cheese, shredded 2 slices fat-free Swiss cheese singles, cut into strips 8 fat-free frankfurters 30 ounces vegetarian chili with beans, canned 10 ounces tomatoes and green chilies, drained and cut up Slit each frankfurter lengthwise to the center. Insert a strip of cheese into each slit. Place one cheese-stuffed frankfurter into each cooked manicotti pasta shell; set aside. In a mixing bowl, combine chili with beans, tomatoes and chilies. Spoon two cups of the mixture into bottom of a 2-quart glass dish. Arrange filled manicotti shells atop chili mixture in dish. Pour remaining chili mixture over top. Cover and microwave on high for ten minutes, or until heated through, turning dish twice during cooking time. Uncover and sprinkle with shredded cheese. Microwave again on high for one minute, or until cheese has melted. Serves 8. Nutrition information per serving: Calories: 228 Fat: 3g Calories from fat: 11% Protein: 18g Carbohydrate: 33g Cholesterol: 21mg Sodium: 976mg. From Mike White Rock, B.C. Canada hey great recipes pattianne here's one i make its real good "Thank-you" Mike! Pattianne's Country Kitchen
Recipe #57 Grilled Shrimp and Pineapple Pitas Low Cal/fat 1 pound large shrimp, cleaned, peeled and deveined 1 cup fresh pineapple, cut into strips 1 Vidalia onion, sliced 1 red and 1 green bell pepper, sliced Dash hot sauce 1 tablespoon extra virgin olive oil 1 cup fresh cilantro, minced Preheat grill. Toss ingredients together in a bowl and set aside. Grill shrimp and vegetables over medium flame for about 5 minutes, or until shrimp are pink and vegetables are seared. Serve in pitas. Serves 4. Serving Suggestion: Add 1 tablespoon avocado to each pita. From Mike White Rock, B.C. Canada another one for you i sometimes cook these in a pan. "Thank-you" Mike! Both your recipes sound very good:>)! Pattianne's Country Kitchen
Recipe #58 Potato Broccoli Casserole 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 2 cups milk 1 (3-ounce) package cream cheese, cubed 1/2 cup shredded mild cheddar cheese or process Swiss cheese 16 ounces (about 4 cups) frozen hash brown potatoes, thawed 2 cups frozen chopped broccoli, cooked and drained 1/4 cup fine dry bread crumbs 1 tablespoon melted butter In a saucepan over medium low heat, melt the 2 tablespoons butter; blend in flour, salt, pepper, and nutmeg, and milk. Cook and stir until bubbly. Add cream cheese and Cheddar or Swiss cheese, stirring until melted. Sponsored Links Stir in potatoes. Spoon half of the mixture into a shallow buttered baking dish, about 10x6x2-inch or 8-inch square. Top with broccoli. Spoon remaining mixture over the broccoli. Cover and bake at 350° for 30 to 35 minutes. Mix bread crumbs with remaining melted butter; sprinkle around edges of casserole. Bake, uncovered, 10 to 15 minutes longer. Makes 6 to 8 servings. Pattianne's Country Kitchen
Recipe #59 Crockpot Ham 5 lb. canned ham or semi-boneless smoked ham 1/2 cup brown sugar 1 tsp. dry mustard 1 tsp. horseradish 1/4 cup cola soda Combine brown sugar, dry mustard and horseradish with enough cola to make a paste. Smear on ham. Put in crockpot with rest of cola. Cook low 8 to 10 hours. Pattianne's Country Kitchen
Recipe #60 Chicken Cacciatore #1 Crockpot 4 pieces of frozen boneless chicken breasts 1 large onion, thinly sliced 1 large green bell pepper, sliced 2 small can sliced mushrooms, drained 1 jar of chunky garden style spaghetti sauce salt, pepper, oregano, basil to taste Put all ingredients in slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Serve over spaghetti or rice. Pattianne's Country Kitchen
Recipe #61 Crockpot Chicken Cacciatore #2 1 large onion, sliced thinly 1 1/2 pounds skinless, boneless chicken breast halves 2 (6 oz each) cans tomato paste 8 ounces fresh sliced mushrooms 1/2 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic minced 1 teaspoon oregano 1/2 teaspoon basil 1 bay leaf 1/4 cup dry white wine 1/4 cup water Put sliced onion in bottom of slow cooker; top with chicken breast halves. Combine and stir together remaining ingredients. Spread over chicken. Cover and cook on low 6 to 8 hours, or 3 to 4 hours on high. Serve as a sauce for hot cooked spaghetti or similar pasta. Serves 4. Pattianne's Country Kitchen
Recipe #62 Chow Chow Canning 30 sm. cucumbers, 4-5 inches 1 lge. head cauliflower, finely chopped 10 med. onions, chopped 6 sweet red peppers, finely chopped 4 red pimentoes, finely chopped 1 cup coarse pickling salt 7 cups Heinz White Vinegar 3 cups granulated sugar 1/4 cup mustard seed 1/4 cup celery seed 3/4 cup flour 1/4 cup dry mustard 1 tsp. turmeric Combine vegetables and salt. Cover with boiling water and let stand 4 hours; drain well. In large saucepan, combine vegetables, vinegar, sugar celery seed and mustard seed; heat to boiling and simmer 10 minutes. Make paste by combining flour, dry mustard, termeric and enough white vinegar to give consistency of cream sauce, Stir untill thickened. Add to vegetable mixture. Pack into hot sterilized jars and seal. Recipe Request from Susan North Carolina, U.S.A. Pattianne's Country Kitchen
Recipe #63 Crockpot Chicken Cordon Bleu (w/Swiss cheese and ham) Easy! 4-6 chicken breasts (pounded out thin) 4-6 pieces of ham 4-6 slices of Swiss or mozzarella cheese 1 can cream of mushroom soup (can use any cream soup) 1/4 cup milk Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes. Pattianne's Country Kitchen
Recipe #64 Spareribs with Marmalade Sauce 3 to 4 pounds spareribs, cut in serving size pieces 1/3 cup soy sauce 3/4 cup water 1 cup orange marmalade 1 clove garlic, finely minced dash pepper 1/2 teaspoon ground ginger, or 2 teaspoons grated fresh ginger root Place ribs, meaty side down, in a shallow roasting pan. Roast at 425° for 35 to 40 minutes. Remove meat from oven; drain off excess fat. Turn ribs. Lower temperature to 350° and continue roasting for about 1 hour. Combine remaining ingredients; stirring until well blended; pour over ribs. Continue roasting, basting occasionally, for about 30 minutes longer, or until ribs are tender. Serves 4 to 6. Pattianne's Country Kitchen
Recipe #65 Spiced Chicken with Peaches 1 cup orange juice 1 1/2 cups sliced peaches, canned or frozen 2 tablespoons brown sugar 2 tablespoons vinegar 1 teaspoon nutmeg 1 teaspoon leaf basil, crumbled 1 clove garlic, minced 6 chicken legs with thighs 1/2 cup flour 1 teaspoon salt dash pepper 4 to 6 tablespoons vegetable oil In a saucepan, combine orange juice, peaches, brown sugar, vinegar, nutmeg, basil, and garlic. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes. In a bowl or food storage bag, combine flour, salt, and pepper. Dredge chicken pieces with flour mixture. Brown chicken pieces in skillet in hot oil. Remove chicken and pour off all but 2 tablespoons of the drippings. Put chicken pieces back in the skillet and add the hot fruit mixture. Cover and simmer for 20 minutes, or until chicken is tender and juices run clear. Serves 4 to 6. Pattianne's Country Kitchen
Back to Top "Last 5 recipes will be Salads."
Recipe #66 Strawberry-Melon Spinach Salad Orange-Honey Dressing (See Below) 12 cups bite-size pieces fresh spinach 2 cups sliced strawberries (1 pint) 2 cups cubed cantaloupe 6 medium green onions, sliced (6 tablespoons) Make Orange-Honey Dressing. Toss remaining ingredients with dressing. Orange-Honey Dressing: 1/4 cup orange juice 1/4 cup honey 2 tablespoons olive or vegetable oil 2 teaspoons Dijon mustard Shake all ingredients in tightly covered container. Pattianne's Country Kitchen
Recipe #67 Melon-Cucumber Salad 1/4 cup vegetable oil 2 tablespoons lemon juice 1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 3 cups 3/4-inch pieces melon, (honeydew, cantaloupe, watermelon) Assorted salad greens 2 small cucumbers, thinly sliced Shake oil, lemon juice, sugar, salt and pepper in tightly covered container; toss with melon and cucumbers. Cover and refrigerate at least 1 hour but no longer than 8 hours. Drain salad. Serve on salad greens. Pattianne's Country Kitchen
Recipe #68 Smoked Turkey Salad with Strawberries Creamy Honey Dressing (See Below) 1 pound cooked smoked turkey or chicken, cut into 1/4-inch strips (4 cups) 8 ounces provolone or Swiss cheese, cut into cubes 4 medium celery stalks, sliced (2 cups) 1 cup honey-roasted cashews 1 quart strawberry, cut in half (4 cups) Salad greens, if desired Cashews, if desired Strawberry, if desired Prepare Creamy Honey Dressing. Add remaining ingredients except strawberries; toss. Add strawberries; carefully toss until evenly coated. If desired, serve on salad greens, and garnish with additional cashews and strawberries. Creamy Honey Dressing: 1 cup sour cream or plain yogurt 1/4 cup honey 2 tablespoons chopped fresh parsley 2 teaspoons ground mustard 3 teaspoons lemon juice Stir together all ingredients in large bowl. Hi Patti...you need some salads!!..here's a very good one. From Ellan Seattle WA. U.S.A. "Thank-you" Ellan! Pattianne's Country Kitchen
Recipe #69 Italian Layered Salad 6 cups bite-size pieces iceberg lettuce (1 pound) 1 bag (16 ounces) broccoli slaw (6 cups) 1 can (15 ounces) garbanzo beans, rinsed and drained 1/2 cup chopped red onion 1 medium red bell pepper, chopped (1 cup) 1 cup mayonnaise or salad dressing 1/2 cup creamy Italian dressing 1/4 cup shredded Asiago cheese (1 ounce) 2 tablespoons chopped fresh parsley In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper. Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving. Pattianne's Country Kitchen
Recipe #70 Spring Greens Fruit Salad 1/2 cup champagne vinegar or white wine vinegar 1/4 cup olive or vegetable oil 2 tablespoons honey 1 tablespoon chopped fresh or 1/2 teaspoon dried marjoram leaves Dash of salt 6 cups mixed baby greens 2 cups sliced strawberries 2 peaches, pitted and thinly sliced 1 cup diced Gouda cheese (4 ounces) 1/2 cup hazelnuts, toasted and coarsely chopped Mix vinegar, oil, honey, marjoram and salt. In large serving bowl, mix baby greens, strawberries, peaches and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts. Pattianne's Country Kitchen
