4 english muffins, split and toasted
1 butter or margarine
1 prepared mustard
1 can spam luncheon meat, thinly sliced (7 oz)
1 can pineapple slices, drained (15 1/4 oz)
1 small green pepper, cut into 8 rings
1/4 cup firmly packed brown sugar
2 teaspoon water
Heat oven to 375°F. Spread muffins with butter and mustard. Overlap SPAM slices on each muffin half. Place a pineapple slice and a green pepper ring on each muffin. Combine brown sugar and water; spoon over sandwiches. Place muffins on baking sheet. Bake 10 minutes. Serve hot.
1/3 cup each red wine vinger and botled plu; m sauce
2 teaspoon reduced- sodium soy sauce
1 teaspoon each grated fresh ginger and minced; garlic
1 lb turkey tenderlion steaks or cutlets
1 small zucchini
1 small yellow summer squash
1 medium red bell pepper
8 small mushrooms
8 cubes fresh or canned pineapple
In small bowl combine vineger, plum sauce, soy sauce, ginger, and garlic. Rinse turkey and pat dry. Cut into 1-pieces. Place in sealable bag with half the marinade. Seal bag. Refrigerate to marinate at least 1 hour, turning occasionally.
Cut zucchini and yellow squash into 3/4-inch-thick slices. Cut red pepper into 1-inch squares. Place zucchnini, squash, red pepper, mushrooms, and pineapple in separate sealable plastic bag with remainder of marinade. Seal bag. Set aside to marinate. Meanwhile, soak eight 6-inch bamboo skewers in water, to prevent burning during cooking.
After marinating for at least 1 hour, remove turkey and vegetables from marinade. Discard turkey marinade. Reserve vegetable marinade.
Remove broiler pan and preheat broiler. Tread turkey, vegtables, and pineapple on soaked skewers, intermingling colors and textures. Arrange kabobs on broiler pan.
Broil, 3 to 4-inches from heat source, for 5 minutes. Brush with marinade from vegetables. Turn kabobs over. Broil 3 to 5 more minutes or until turkey is no longer pink in center and vegetables are tender. Discard marinade.
Slice the steak into 1 inch squares and brown it in a frying pan in the oil. Place the steak in a 2 quart casserole dish. Put the rest of the ingredients in the frying pan. Simmer for 3 minutes. Pour over steak. Cover and bake at 350°F for 1 hour. Uncover and bake 1/2 hour. Serve over rice or noodles.
1 cup butter
1/4 cup confectioner's sugar
2 teaspoon vanilla extract
1 tablespoon water
2 cup flour
1 cup pecans; chopped
Cream butter and sugar. Add vanilla and water. Add flour and mis well. Add finely chopped pecans and form into small logs. Bake on an ungreased cookie sheet in slow oven (300°F) for 20 minutes. While hot, roll in confectioner's sugar. Makes about 8 dozen.
Meat and Cabbage
1 lb hamburger
2 3/4 teaspoon salt
1/4 teaspoon pepper
1 egg,well beaten
1/3 cup uncooked rice
2 tablespoon fat
1 medium onion,sliced fine
3 2/3 cup tomato soup
1 teaspoon minced parsley
1/2 cup chopped celery
3 tablespoon lemon juice
1 teaspoon sugar
6 large cabbage leaves
Season hamburger well with salt and pepper and add egg-mix well. Mix in rice. Melt fat,add onion and cook several minutes. Combine tomato soup and equal amount of water and add to onion. Add parsley,celery,lemon juice,sugar,salt and pepper(to taste) and cook for 10 min. Wash cabbage leaves and boil till limp. Put 2T. of meat mixture in each leaf and roll up tightly. Secure each roll with toothpick. Place in a saucepan and pour sauce over rolls. Cover pan and cook slowly (275-300°F) for 3 hours.
Note: You can also put this in crockpot on low for all day.
3/4 lb lean ground beef
3/4 cup coarsely ground peeled potatoes
1/4 cup finely chopped onion
2 tablespoon chopped green bell pepper
1 egg; beaten
1/4 teaspoon salt
1 tablespoon cooking oil
1 cup tomato juice
1 tablespoon all-purpose flour
1/4 cup water
In a bowl, combine the first six ingredients. Shape into four patties. In a skillet over Medium heat, brown the patties in oil; drain. Add tomato juice. Reduce heat; simmer 20-25 minutes or until meat is no longer pink. Remove patties to a serving patter; keep warm. Combine flour and water; gradually add to juice in the skillet. Cook over Medium-Low heat, stirring constantly until thickened. Spoon over patties. Serve immediately. Yield: 4 servings.
1 lb ground beef
15 1/2 oz chili beans; hot and spicy
15 1/2 oz chili beans; hot
28 oz tomatoes; cut up
6 oz tomato paste
1 1/2 cup celery; chopped
1 cup onion; chopped
1/2 cup pepper, green; chopped
4 oz chili peppers; drained
1 seeded and chopped
2 tablespoon sugar
1 bay leaf
1 teaspoon salt
1 teaspoon marjoram, dried; crushed
1/2 teaspoon garlic powder
1 dash pepper
4 oz mushrooms (optional)
In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess fat. Remove bay leaf; stir before serving.
Spicy Beans N' Biscuits
17 1/3 oz pillsbury grands! refrigerated buttermilk biscuits, can
1 can (16 oz) refried beans
1/3 cup chopped green bell pepper
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 cup shredded cheddar or spiced cheese
1/2 cup mild thick 'n chunky salsa, or picante
1/2 cup shredded cheddar or spiced cheese
1/2 cup sour cream
1/4 teaspoon paprika; (up to 1)
1 tablespoon finely chopped fresh cilantro; (up to 4)
Heat oven to 375°F. Separate dough into 8 biscuits; place on ungreased cookie sheet. Bake at 375°F. for 11 to 15 minutes or until golden brown.
Meanwhile, in medium saucepan, combine all filling ingredients except cheese. Cook over medium-low heat for 7 to 8 minutes or until hot, stirring occasionally. Stir in 1/2 cup cheese. Remove from heat.
Remove biscuits from oven. Set oven to broil. Leaving biscuits on cookie sheet, cut 2-inch circle in top of each warm biscuit to make 3/4-inch-deep indentation. Remove circles; set aside. Spoon 1/3 cup hot filling into each indentation. Top each filled biscuit with 1 tablespoon salsa and 1 tablespoon cheese.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese melts. Top with biscuit circles and sour cream. Sprinkle with paprika and cilantro.
Mexican Mac N'Cheese
1 1/2 cup whipping cream
5 1/2 cup half and half
1/2 lb chihuahua cheese; shredded
1/2 lb manchego cheese; shredded
1 teaspoon celery seeds
1/4 teaspoon cayenne pepper
3 large egg yolks
1 lb elbow macaroni; cooked
1/2 cup grated cotija
1/2 cup bread crumbs
1 chopped fresh parsley
Preheat oven to 400°F. Combine cream, half and half, Chihuahua and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour macaroni and sauce into dish. Mix Cojita cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.
2 carrots; pared and sliced
4 1/2 lb pork loin or sholder roast
2 teaspoon salt
1/2 teaspoon leaf oregano
1/2 teaspoon cumin seed
1/2 teaspoon coriander
2 cup water
Place onions and carrots in crockpot. Rub pork roast with seasonings. Place on top of vegetables; add water. Cover and cook on low setting for 8 to 12 hours. Good when shredded and served in hot buttered tortillas with spicy taco sauce.
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