6 Ingredients or Less
Buffalo Chicken Pinwheels 8 - 9-inch flour tortillas 3 - 5 oz. cans chicken, drained 1 - 8 oz. pkg. cream cheese, softened 1/2 and 1/3 c. Frank's Red Hot Sauce, separated 8 oz. cheddar cheese, shredded Empty the chicken into a bowl and break apar...
Buffalo Chicken Pinwheels
8 - 9-inch flour tortillas
3 - 5 oz. cans chicken, drained
1 - 8 oz. pkg. cream cheese, softened
1/2 and 1/3 c. Frank's Red Hot Sauce, separated
8 oz. cheddar cheese, shredded
Empty the chicken into a bowl and break apart until shredded. Add 1/2 c. red hot sauce to chicken. Let marinate in refrigerator until ready to use. Combine cream cheese with 1/3 c. hot sauce. Spread thin layer over one entire tortilla. Scoop approximately 1/4 cup of chicken mixture onto tortilla and spread, leaving about 1-inch space on the sides and far end of the tortilla empty. Sprinkle with a thin layer of cheese. Starting with the end closest to you, roll tortilla completely up. The filling will push forward a little, closing the end. Repeat the process until all tortillas are rolled up. Place on a plate, cover with plastic wrap and refrigerate for at least one hour, or until ready to serve. Remove from refrigerator and slice in to 1 to 1-1/2 inch pinwheels, leaving off the ends. Makes about 48 appetizers.
1 - 3 oz. pkg. lemon, cranberry or any red gelatin
2 c. boiling water
1 - 15 oz. can whole cranberry sauce
1/2 c. chopped walnuts
1/2 c. chopped apples
1/4 c. chopped orange rind
Dissolve gelatin in boiling water. Cool. Add remaining ingredients and mix well. Chill to flavor through.
Grownups' Cranberry Sauce
1 bag of fresh cranberries
1 c. water
1/2 c. sugar
1 fresh jalapeno, minced
juice of one lime
Pick over cranberries and cook in a heavy saucepan with the water and sugar. When the berries have popped, remove from heat and stir in sugar, jalapeno and juice. Allow to cool before serving. The amount of heat depends on whether you include the jalapeno's seeds and ribs.
Spicy Cranberry Sauce
3 or 4 cinnamon sticks
1/2 tsp. allspice
4 c. cranberries
1/2 tsp. grated orange peel
1 c. orange juice
1 3/4 c. sugar
Cook the spices, cranberries and orange juice until the berries began to pop. Stir in sugar and cook until the mixture starts to thicken. Remove the cinnamon sticks. Chill and serve. Makes about 2 cups.
2 1/2 c. applesauce
1 pkg. lime gelatin
7 oz. 7-Up or Sprite
1 c. miniature marshmallows or 12 large marshmallows, cut up
3 oz. cream cheese
1/2 pint whipping cream
Heat the applesauce and dissolve the lime gelatin in it. Add 7-Up and Sprite; stir well. Pour into mold to set overnight. Cut the cream cheese into small pieces and combine with marshmallows in a small bowl. Pour the cream over cream cheese and marshmallows. Refrigerate overnight. The next morning, beat with a fork or slotted spoon until thick. Spread over salad. This recipe fills a large ring mold.
Cranberry Relish Salad
1 - 3 oz. pkg. strawberry gelatin
1 c. boiling water
1/2 c. orange juice concentrate
1 - 12 oz. pkg. fresh or frozen cranberries, chopped
1 medium apple, peeled and chopped
1 1/2 c. sugar
Dissolve the gelatin in boiling water. Add orange juice concentrate. Mix well. In another bowl, combine the cranberries, apple and sugar. Mix until the sugar dissolves. Add to gelatin mixture. Pour into a 1-1/2 quart dish; refrigerate for 4 hours or overnight.
Pear and Chicken Salad
2 c. cooked chicken
4 oz. Roquefort cheese, crumbled
1/2 c. Martinique Blue cheese vinaigrette dressing
1/2 c. chopped walnuts
Let the pears ripen on the counter for 3 days before using. Cut the pears and chicken into bite-size pieces. Mix together pears, chicken, cheese and dressing. Top with chopped walnuts. Serves 6.
Chicken Cordon Bleu Casserole
3/4 lbs. cooked, boneless chicken breasts - cut into small diced pieces or used diced shaved turkey
3/4 lbs. shaved and diced or small diced ham
1 bundle (6-8) green onions, diced - optional
1/2 lb. grated Swiss cheese or thinly sliced Swiss cheese
1 can cream of chicken soup
1/2 can water
1/2 stick (1/4 cup for recipe; rest to butter casserole dish)
1 c. finely crushed bread crumbs - plain, seasoned or Italian
Butter a 2-quart casserole dish. Sprinkle enough bread crumbs to coat the bottom and sides; reserving the remaining crumbs. Combine the chicken, onion and ham together. Add half the cubed chicken and ham. Pour half of the soup and water mixture over the meat. Sprinkle half the cheese over that layer. Repeat the layers. Melt the remaining butter and mix into the bread crumbs. Sprinkle on top and season as desired. Bake, covered, at 350 degrees for 40 minutes or until heated through. Note: Can be made ahead of time and refrigerated overnight before baking.
2 c. turkey, chopped (works great with leftover turkey)
2 cloves garlic, crushed and chopped
1/2 lb. pasta or 1/4 lb. wild rice
2 T. olive oil
1/2 can cream of mushroom soup
2 c. Italian blend shredded cheese
salt and pepper to taste
Preheat the oven to 400 degrees. If using wild rice, prepare the rice according to package instructions or prepare the pasta according to package directions. Sauté the turkey in a skillet with the garlic and oil. Add in the soup, salt and pepper; stir occasionally as the mixture continues to heat through. Spray oil into an oven-safe pasta bowl. Drain the pasta or rice and place in the bowl. Top the pasta with the turkey mixture. Sprinkle with cheese. Place in the oven to 5 to 10 minutes or until the cheese is melted and turns golden. Remove from oven and serve. Note: You can use left over chicken or mushrooms instead of turkey.
Lori D. Peterson
Kathleen's Creamed Turkey
For each cup of cubed turkey use
1 c. milk
2 T. butter
2 T. flour
1 tsp. chicken base (Better Than Bouillon)
Summer savory to taste
salt and pepper to taste
sliced water chestnuts, optional
canned mushrooms pieces or sautéed fresh sliced mushrooms, optional
Make the cream sauce using butter, flour and milk. Add the chicken base, turkey, summer savory, salt and pepper. Cook over low heat or until warmed through. Serve over a starch like potatoes, rice or toast.
Kathleen Corrigan Fuhs
Creamy Broccoli Bake
frozen or fresh broccoli spears or tops
salt and pepper to taste
3 c. white sauce
2 pkgs. dried beef, cut-up
2 c. shredded Monterey Jack cheese
2 c. fine bread crumbs
1/2 c. Parmesan cheese
Grease a 9 x 13 inch pan. Line the bottom of the pan with frozen and fresh broccoli spear or tops. Salt and pepper. Make the white sauce and add the dried beef. Pour over the broccoli and top with cheese. Top with bread crumbs mixed with the Parmesan cheese. Bake at 375 degrees for 30 to 45 minutes or until bubbly.
2 green onions, chopped
1 medium-sized head cauliflower, cut into florets
1 c. small curd cottage cheese
1/2 tsp. salt
1/2 tsp. dried or fresh dill weed
Boil the cauliflower florets and onions until the cauliflower is tender; about 10 minutes in a covered saucepan. Drain. Mash the cauliflower and onions with cottage cheese until fine or puree in a blender. Mix in the dill weed, salt and pepper and return to pan. Heat briefly and serve immediately. Serves 4.
Mary's Stress-Free Make Ahead Mashed Potatoes
5 lbs. potatoes, peeled and boiled
1 - 8 oz. tub of cream cheese
1 c. half and half
1/2 c. margarine or butter
1 tsp. seasoned salt
1/2 tsp. onion salt
1/4 tsp. pepper
1 tsp. salt
Boil the potatoes until done and drain. Mash the potatoes and add the rest of the ingredients. Beat until fluffy with an electric mixer. Pour in a large casserole and refrigerate until the next day. Bake, covered, at 350 degrees for 40 minutes or until hot. You may also freeze this; just place in the refrigerator the day before to thaw.
Steamed Carrots with Red Currant Glaze and Basil
4 to 5 large carrots, sliced
2 to 3 T. fresh, chopped basil
2 to 3 T. red currant sauce - homemade or store bought
salt and pepper to taste
Steam or microwave the carrots. Add red currant sauce to carrots while still hot. Add basil, salt and pepper to taste.
Red Currant Sauce
2 c. red currants
1 c. white sugar or to taste
1/4 tsp. cinnamon
2 tsp. corn starch
Put the currants, sugar and cinnamon in a 2 quart pot and heat until bubbly; mashing the fruit as it warms. Add cornstarch and stir. Simmer for 5 minutes or until somewhat thickened. Use or cool in the refrigerator.
The "Other" Green Bean Casserole
1 can French cut green beans, drained
1 can bean sprouts, drained
1 can sliced water chestnuts, drained
1 - 4 oz. can mushrooms pieces with liquid
1 can cream of celery soup
1 can French fried onions
Put all the vegetables and soup into a 2 quart casserole. Mix thoroughly and top with the French fried onions. Bake, covered, in a 375 degree oven for 30 minutes or until heated through and the onions are browned.
1 stick butter or margarine, softened
1 c. sour cream or light sour cream
1 Jiffy corn muffin mix
1 can whole kernel corn, drained
1 can creamed corn
1 to 2 T. honey or to taste, optional
Mix together all and pour into a greased pan. Bake at 350 degrees for 1 hour, longer if the dish you are baking it in is deep. It should finish with a moist heavy cake consistency.
Bourbon Sweet Potatoes
2 - 29 oz. cans sweet potatoes, drained and mashed
3/4 c. firmly packed brown sugar
1/2 c. butter, melted
1/4 to 1/3 c. bourbon/brandy or used drained liquid from sweet potatoes
1/2 tsp. vanilla
2 c. marshmallows
Mix all the ingredients together except for the marshmallows. Lightly grease a 1-1/2 quart casserole. Place the mixture in the casserole. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator and let stand for 30 minutes. Top with marshmallows. Bake, uncovered, at 350 degrees for 25 minutes or until the marshmallows are toasted.
Dad's Turkey/Bacon Sandwich
6 slices roasted turkey breast
4 slices bacon
2 T. brown sugar
1 c. leftover gravy, heated
4 slices thick-style bread
Sprinkle the bacon with brown sugar and bake at 350 degrees for 20 to 25 minutes or until brown. Lay the bread in the center of the plate and layer with the turkey and bacon. Pour the hot gravy over meat.
2 tubes crescent rolls
1 c. sauerkraut, drained well
1 pkg. Hillshire Farms Lit'l smokies sausages
1 c. Thousand Island dressing
1 tsp. prepared horseradish
Unroll the dough into 16 triangles; cut each triangle into thirds. Place 1 tablespoon sauerkraut and 1 little smokie on the wide end of each triangle; roll up. Place the point side down on ungreased baking sheet. Bake at 375 degrees for 12 minutes or until golden. Use the dressing or horseradish as a dipping sauce.
Canadian Egg Pie
10 slices Canadian bacon
Swiss cheese slices
8 eggs, beaten
salt and pepper
3/4 c. light cream
Fit 10 slices of Canadian bacon around the bottom and sides of a 10-inch glass pie dish. Place the Swiss cheese on the bottom, overlapping the bacon. Pour the eggs over all. Season with salt and pepper. Pour the cream over all. Sprinkle with grated Parmesan cheese. Bake at 350 degrees for 45 minutes. Test for doneness with a knife blade.
French Toast Bake
1 tube Grand's cinnamon rolls with frosting
1/4 c. milk
1 pkg. sausage, either link or bulk scrambled, fried
salt and pepper
Fry the sausage in a pan until no longer pink. Remove from pan and slice into bite-size pieces. Mix the eggs, milk and salt and pepper. Cut each roll into 6 pieces and scatter in a greased 9 x 13 inch pan. Pour the egg mix and add the sausage. Bake at 350 degrees for 30 minutes or until the eggs are set. Drizzle with the frosting that you left near the stove top in between the burners to warm. Serves 6.
Breakfast Pie for Two
1/3 pkg. potatoes O'Brien
1/2 c. ham, cut into small pieces or bacon, crumbled or sausage, crumbled - cooked
3 eggs, beaten
1 pkg. crescent rolls
Preheat the oven to 400 degrees. Spray an 8-inch pie pan with non-stick spray. Thaw potatoes enough so there is no ice on them; arrange on bottom and sides of pie pan. Sprinkle meat over potatoes. Beat eggs and pour over the top. Unroll the crescent rolls and place in wagon wheel shape leaving space between each one so it looks like spokes of a wagon wheel. There will be a couple rolls leftover. Bake for 20 minutes or until the eggs are set.
1 medium sized head of cabbage, chopped
1 large onion, chopped
1/2 c. finely chopped dill
3 to 5 carrots, chopped
5 to 6 large beets, peeled
1 medium stalk rhubarb or 1 to 2 T. white vinegar
1 T. salt
freshly ground black pepper to taste
sweet or sour cream, optional
Sauté the cabbage and onion in a large soup pot or Dutch oven over low heat. Once the cabbage and onion have been reduced by 1/2; add the dill and continue to sauté until the dill is well-wilted and aromatic. Add 1 to 1 1/2 quarts water. Add the carrots and rhubarb or vinegar. Simmer gently for about 10 to 15 minutes then shred your peeled beets directly into the soup. Add salt and pepper; simmer until the beets are al-dente. Note: Never boil Borsht. It should be simmered gently to preserve the deep redness of the beets. If boiled, it turns to a pale pink/orange color. To serve the Borsht, place into serving bowls and add sweet or sour cream to individual taste if desired.
Robert "Bob" Waselovich
Curried Winter Squash Soup
Enough butternut, buttercup or orange kabocha-type squash to make 4 c. of pureed squash
1 can coconut milk
1 to 2 T. Patak's mild red curry paste
salt to taste
Bake the squash in an oven or microwave; peel, cut into chunks and boil. Using either a food processor, a blender or a stick blender, puree the soup, adding water to make a smooth puree. Add the milk and curry paste; blend together. Add salt to taste. This soup may be done ahead of time and carefully re-heated before serving. Serves 4.
Rita B. Bergstedt