Saturday, June 16, 2012

Frito Salad

Frito Salad
1 head iceberg lettuce (shredded)
2 large tomatoes (chopped)
1 medium yellow onion (chopped)
2 cans ranch-style beans (un-drained)
8 oz. shredded cheddar
1 bag of Fritos
1 small bottle of Catalina dressing
Toss it all together just before serving. It will fill up a punch bowl and everyone loves it!

 By Fawn Prenss

Note: The accompanied photo is not of the actual Frito Salad

Wednesday, June 6, 2012

Veggie Lasagna 441 calories

Veggie lasagna
(This recipe was taken from Family Circle magazine Aug 2011 issue)
Makes six or eight servings prep 20 min.
SLOW COOK on high for 4 ½  hours or LOW for 6 ½  hours let stand 10 min.
2 small zucchini (12 ounces total), trimmed
1 package (8 ounces) sliced mushrooms
1 sweet red pepper, seeded and diced
1 container (15 ounces) part – skim RICOTTA cheese
1 package (8 ounces) reduced-fat shredded mozzarella or Italian-blend cheese
¼ cup packed parsley leaves, chopped
2 cloves garlic, chopped
¼ teaspoon black pepper
1 jar (26 ounces) roasted garlic pasta sauce
8 traditional lasagna noodles (uncooked), broken in half
¼ cup grated Parmesan cheese

Wednesday, May 16, 2012


These fragment or potatoes are the perfect side dish for so many meals – you make them again and again!
Author - unknown


1 1/3 quarter pounds small red potatoes, scrubbed
1/3 cup butter, melted
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon seasoned salt
1 teaspoon paprika

1. Preheat oven to 425 F
2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish
3. combine the remaining ingredients in a small bowl. Mix well. Pour over the potatoes and stir well. Bake until the potatoes are tender, 20 – 25 min. Serve.


2/3 cup chopped walnuts
1/3 cup packed brown sugar.

1 tablespoon butter or stick margarine, melted
1/2 teaspoon ground cinnamon
1/4 cup butter or stick margarine, softened
1-1/4 cups sugar
2 egg yolks
1/4 cup canola 011
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
114 teaspoon salt
1-1/2 cups reduced-fat sour cream
4 egg whites
2 teaspoons confectioners' sugar
In a small bowl, combine the nuts, brown sugar, butter and cin­namon; set aside. In a large mixing bowl, beat the butter and sugar until light and crumbly. Beat in the egg yolks, oil, Apple-­sauce and vanilla. Combine the dry ingredients; add to sugar mixture alternately with sour cream. In another mixing bowl, beat egg whites on high speed until still peaks form. Fold into batter.
Pour half of the batter into a 10-inch. fluted tube pan coated with nonstick cooking spray and floured: sprinkle with nut mix­ture. Pour in remaining batter. Bake at 350' for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle With confectioners' sugar. Yield: 14 servings.
Nutritional Analysis: One slice equals 328 calories, 14 g fat (5 9 saturated fat), 50 mg cholesterol, 288 mg sodium, 48 9 carbohydrate. 1 g fiber, 5 g protein Diabetic Exchanges: 3 starch, 2 fat.

Tuesday, May 1, 2012

Basic Indian Potato Roast Recipe

Serves: 2

2 medium-sized russet potatoes
1 medium-sized onion
1/4 tsp mustard seeds/kaduku
1 tsp red chili powder
1 tsp coriander powder/malli podi/dhania podi
1/4 tsp turmeric powder
1/2 tsp or 2 flakes minced garlic 
1 tbsp. oil
Salt to taste

How it’s made:

1. Cut the potatoes into small cubes. Chop the onions into similar-sized pieces as the potato. 

2. Heat oil in a pan and add the mustard seeds. When they pop, add the chopped onions and sauté until lightly browned. 

3. Add the coriander powder, chili powder, turmeric powder and garlic and fry for a minute. Add the potatoes, mix well and sprinkle some water. 

4. Cook partially closed until the potatoes are cooked and soft. Add salt. Make sure you mix every 2-3 minutes to distribute the heat and avoid the potatoes from burning from the bottom. 

Saturday, April 28, 2012

Delicious Meatloaf by Tom Gordon

2 lbs of hamburger
4 tbl. Sp. Chopped onions, 3 slices of onions
3 strips of bacon
4 tbl. Sp. of ketchup
2 tbl. Sp. Bell peppers
1 lb. sausage
2 eggs
¼ cup Crackers (crushed)
¼ cup Oatmeal
2 slices of white bread (leave the crust and crunch it)
1 can of tomato sauce
add salt and pepper to taste

By Tom Gordon's

Mix all the ingredients and make it into a loaf, lay 3-4 strips of bacon across the top, lay thin slices of onion on the top, decorate the loaf with ketchup, bake at  350°F for 1 hr and 35 minutes. And serve hot.

Sunday, April 15, 2012

Tom Henshaw's Oven Baked Brown Potatoes

Oven Baked Brown Potatoes
4 round red potatoes
1 chopped red onion
2 tbl. Sp. Olive oil
2 tbls sp. Bell Pepper
1 tea sp. Oregano
1 tbl. Sp.  Fresh parsley
Salt and pepper to taste
Chop onion in small pieces, coat them with olive oil, mix all ingredients with potatoes, put them in a flat pan, and bake them at 400°F for 35 min.

By Tom Henshaw

Wednesday, April 11, 2012

Indian Rice Pudding

 1 1/2 cups white rice , cooked
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 1/2 cups milk , 2% or whole, do not use skim or 1%
2 egg yolks
1/2 teaspoon vanilla
¼ cup golden raisins

In large bowl, combine sugar, salt, cornstarch, raisins and nutmeg.
Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.
Add cooked rice, and pour into a 1 and 1/2 quart baking dish--you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.
Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.
Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.

Friday, April 6, 2012

Chicken Curry

Chicken Curry
4.0 Stars based on 327 Reviews
Author : nageswa...
Published On : Aug 10, 2007
Preparation Time:  7 min
Recipe Type :    NonVeg-Main
Cooking Time :  25 min
Standing Time :   5-8 mins
Yield : 4 (4 servings)
 Ingredient : Chicken

Description :  Chicken Curry Recipe made easy, learn how to make Chicken Curry Recipes at home.

Sunday, April 1, 2012

Beef Pot Roast - Contributor unknown

1-1/2 spoons dried parsley
teaspoon sea salt
1/2 teaspoon minced onion
½ teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (2-1/2 to  3 pounds) boneless beef chuck roast
2 tablespoon extra-virgin olive oil
2 sliced onions
1-3/4 cups reduced-sodium beef broth
cup tomato juice
1-1/2 pounds potatoes, cut into 1-inch chunks
pound carrots, cut into 1 inch chocks
preheat oven to 350°F. In a small bowl, combine seasoning, salt and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture. In a

Saturday, March 31, 2012

Potatoes with mushrooms - Contributor - unknown, Photo by Amar



1 BAG (2 LBS) Fingerling Potato Assortment, washed, patted dry and cut in 1-inch  pieces - 

2 Tbsp unsalted butter - 2 Tbsp vegetable oil - 1 pkg (10 oz) Baby Bella mushrooms, quartered - 

2 Cloves garlic, minced - 

2 Tbsp minced fresh chives - 

 Tbsp minced fresh rosemary 


1. Boil or microwave potatoes until just tender; drain and pat dry. 2. Heat 1 Tbsp butter and 

2. 1 Tbsp oil in a large non-stick skillet on HIGH. Sauté mushrooms until lightly browned, about 2 minutes. Transfer to a bowl. 

3. Add remaining butter and oil to skillet; saute potatoes on MEDIUM-HIGH, turning to brown on all sides, about 8-10 minutes. 

4. Return mushrooms to skillet, being sure to leave behind any liquid that has drained to the bottom of the bowl. Add garlic, chives and rosemary to the potato mixture. Season with salt and pepper. Saute 30 seconds, until heated through.  Serves 8. Prep Time: 30 minutes  

Disclaimer: Photo in accompanying post is not of the recipe listed.  Photo was taken from the Internet to show what the dish may look like from the recipe.

FOUR LAYER DESSERT - Contributed by Helen Stoneking

STEP  #1

Combine 1 cup flour, 1/2 cup margarine and 1/2 cup chopped nuts.  Press into 9X13 pan - bake 15 minutes at 375 F
STEP  #2 -Cream
 8-oz Philadelphia cream cheese (low fat is okay - No fat free)
1 cup powdered sugar
1 cup cool whip (enough to make it spread easily)
Spread this on cooled crust from STEP #1

STEP  #3 - Mix 3 pkgs  lemon instant pudding, 3 cups of milk, add this 

layer on cheese layer as shown in STEP in STEP 2
3 packages- Instant Pudding mix (can be any flavor)
Lemon or-chocolate seems to be-best)

Add 3 cups only milk (do not follow the recipe on the box)
Beat with electric mixer on low for approximately2 minutes. It should begin to thicken by then. Pour and spread this over Layer #2.
Layer #4
Cover the entire top with cool whip. Refrigerate until ready to eat.

I use a 1 2-oz.carton of cool whip to do the entire dessert.(Or any other brand you choose)
I use 1/3 less Philadelphia cream cheese. DO NOT USE FAT FREE
I also use 1% milk

It's re    It's ready to serve

Wednesday, March 21, 2012

Potato Salad contributed by Shirley Travers

Potato Salad
4 large potatoes (boiled with skins on) peel and chop into small pieces
6 eggs (hard-boiled) chopped
2/3 cup of chopped celery
1/2 cup of chopped onions
2/3 cup of relish
Mix in large mixing bowl
1/4 cup of white vinegar
1 cup of sugar
3/4 cup of mayo
1/3 cup of milk
1 tablespoon of yellow mustard

Mix about together in a quart jar with lid and shake well.
Pour dressing over the potato mixture and stir evenly.
Salt to taste

Disclaimer: Photo in accompanying post is not of the recipe listed.  Photo was taken from the Internet to show what the dish may look like from the recipe.

Tuesday, March 20, 2012

Baked beans contributed by Ruth Wall

Baked Beans
3- 28 oz. Cans of Bush beans (take the juice out)
1/2 cup onions
1/2 cup ketchup
1/2 cup brown sugar
Dash of Worchester sauce
1 tablespoon mustard

Mix the above ingredients and bake at 350° for 45 min. or more (as needed)

Disclaimer: Photo in accompanying post is not of the recipe listed.  Photo was taken from the Internet to show what the dish may look like from the recipe.