Prep time: 10 minutes; Cook time: 40 minutes Makes 6 servings
Reynolds Wrap Release non-stick foil
2 tablespoons olive oil
2 teaspoons seasoned salt
1/4 teaspoon pepper
6 large red potatoes (about 2 pounds), each cut into 8 wedges
Preheat oven to 450. Line a shallow baking pan with Reynolds Wrap Release foil with non-stick side toward food. Combine olive oil, seasoned salt and pepper in a large bowl. Add potatoes; toss to coat. Spread potatoes in a single layer in foil-lined pan. Bake 40-50 minutes or until potatoes are browned and crisp.
For southwestern roasted potatoes substitute the following for the seasoned salt and pepper: 1-1/2 teaspoons chili powder; 1/2 teaspoon ground cumin and 1/2 teaspoon salt.
24 jumbo shrimp, peeled and deveined (16-20 count per pound)
24 large sea scallops, trimmed and well trained
Juice and zest of two limes
2 tablespoons toasted sesame oil
2 tablespoons grill seasoning or coarse salt and black pepper
2 teaspoons hot red-pepper flakes
24 slices center-cut or applewood-smoked bacon cut in half
6 scallions, very thinly sliced on an angle
Preheat oven to 425. Place shrimp and scallops in disk or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning, and red-pepper flakes. Snugly wrap each shrimp with half slice of bacon, working from head to tail. Secure with wooden pick. Repeat with scallops.
Arrange shrimp and scallops on slotted baking pan, such as a broiler pan, to allow drainage while bacon crisps. Bake 10-14 minutes, until shrimp is pink and curled, scallops are opaque, and bacon is crisp. Shrimp may finish before scallops, so be sure not to overcook.
Transfer to platter and sprinkle with scallions.
Per serving (6 pieces): 195 calories, 15 g protein, 3 g carbohydrate, 13 g fat, 4 g saturated fat, 57 mg cholesterol, 0 g fiber, 733 mg sodium (Serves 8). Rachel Ray recipe fom Curves magazine
Using instant mashed potatoes, make 3-4 servings according to package directions. Add 4-5 ounces of grated sharp cheddar cheese. If mixture seems to runny, add more instant mashed potatoes. Cool. Form into about 1-1/2 dozen one-inch balls. Set aside and make dough.
2 cups flour
1 beaten egg
1 teaspoon salt
1 juice glass of warm water, 3/4 full (enough to make a soft dough)
Mix all ingredients until soft dough forms. Roll out on a floured surface and cut into 1-1/2 dozen circles with a glass.
(While you rolling the dough out and cutting circles, start boiling water in a medium-size pot.)
Place potato/cheese ball in center of dough circle. Fold edges over and crimp tightly with fingers or fork tines.
Drop 2-3 peroghies into boiling water and boil about 4-5 minutes. Remove with a slotted spoon and either transfer to a large frying pan coated with melted butter and saute
coat with a light film of vegetable oil and drop into a 1-gallon freezer bag and freeze until ready to saute.
This is a good project for two or three people to work on forming an assembly line!
A spicy filling of avocados, jalapenos, lemon juice, shredded carrot, and olives can be made-ahead and spooned into pita rounds just before serving.
Source: Better Homes and Gardens
2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 tablespoons chopped jalapeno pepper
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 cup finely shredded carrot
1/4 cup chopped pitted ripe olives
1/4 cup chopped red sweet pepper
4 pita rounds or bread slices
1. Stir together the avocados, jalapeno pepper, lemon juice, garlic salt, carrot, chives, and red sweet pepper in a large bowl. Cover with plastic wrap; chill for up to 2 hours.
2. Fill four pitas or top four slices of sandwich bread with lettuce and tomato and avocado mixture. Makes 4 servings.
From Laura Albert
1-8 oz. cream cheese
2 T. chili sauce
2 T. chopped parsley
1/2 tsp. tabasco sauce
1 tsp. instant minced onions
2 cans drained albacore tuna
Mix all but the tuna then add the tuna with a fork. Pack in a mold or just put in bowl and chill 3 hours or overnight.
This is great with crackers or can be used as a lunch item by spreading on bagels.
From Rose Sweterlitsch.
6 medium potatoes (3 pounds), peeled and thinly sliced
1 large onion, thinly sliced and separated into rings
1 (6-ounce) package process American cheese slices
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups warm milk
COOK potato in boiling water to cover 5 minutes; drain.
LAYER one-third potato slices, one-third onion slices, and one-third cheese slices in a lightly greased 13- x 9-inch baking dish. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Repeat layers twice with remaining potato, onion, cheese slices, salt, and pepper. Top with Cheddar cheese.
MELT butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Remove from heat; pour over potato mixture.
BAKE at 400° for 35 minutes or until golden. Let stand 10 minutes before serving. Yield: 10 to 12 servings.
Prep: 30 min., Bake: 35 min.
From Carolyn Sweterlitsch.
1 tablespoon butter
3 tablespoons olive oil
1 medium head garlic – peeled and sliced
2 (14.5 ounce) cans green beans, drained
salt and pepper to taste
1/4 cup grated Parmesan cheese
1 In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.
From Cooking Light
1 cup light mayo
1/2 cup sliced green onions
1/3 cup grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8 ounce) carton low-fat sour cream
1 tablespoon grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)
1 Preheat oven to 350 degrees.
2 Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread.
From Cooking Light
Makes 4 servings. If you like caraway or celery seeds, add 1/4 teaspoon of either with the mayonnaise and vinegar. You can shred, salt, rinse and pat the cabbage dry ahead, but dress it close to serving time. If you like a tangier slaw, replace some or all of the mayonnaise with an equal amount of sour cream.
1 pound (about 1/2 a medium head) red or green cabbage, shredded fine or chopped (6 cups)
1 large carrot, peeled and grated
2 teaspoons kosher salt or 1 teaspoon table salt
1/2 cup small onion, minced
1/2 cup mayonnaise
2 tablespoons rice vinegar
Ground black pepper
Toss cabbage and carrots with salt in colander, set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
Dump wilted cabbage and carrots into bowl. Rinse thoroughly in cold water (ice water if you are serving the slaw immediately). Pour vegetables back into colander, pressing, but not squeezing, to drain. Pat dry with paper towels.
Pour cabbage and carrots back again into bowl. Add onion, mayonnaise, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. Can be refrigerated for up to 2 days.
1 envelope Lipton Onion Soup Mix
2 pounds of all-purpose potatoes, cut into large chunks
1/3-cup vegetable oil
Preheat oven to 450. In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Arrange in 13 x 9 inch baking pan (discard plastic bag). Bake uncovered, stirring occasionally, 40 minutes or until potatoes are brown. Makes about 4 servings.