1 cup instant nondairy creamer
1/4 cup light brown sugar
1/4 cup instant coffee crystals
Dash salt
Combine nondairy creamer, brown sugar, coffee crystals and salt. Store in airtight containers. Makes 2 cups mix. For serving, combine 1/4 cup of mix with 2/3 cup boiling water.
1 8 oz. package cream cheese, softened
1 tablespoon grated onion
1 teaspoon horseradish
Dash Worcestershire sauce
1 4 oz. or two 2-1/2 oz. Buddig smoked sliced beef or ham
Blend cream cheese, onion, horseradish and Worcestershire sauce until spreading consistency. Separate meat slices. Lay out five slices, slightly overlapping on an 18″ piece of foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up as jelly roll using foil to bring up meat. Use fingers to roll completely. Chill. Just before serving, slice into one inch slices.
In a bowl, mix an 8 oz. package of cream cheese (at room temperature) with 1/3 cup sour cream and 4 ounces blue cheese, crumbled. Blend in 1/4 cup chopped green onion. Chill. Serve as a dip with Pepperidge Farm Cheese Snack Sticks or your favorite crackers.
1 piece top round beef steak (about 1-1/2 pounds), 1″ thick
Teriyaki Marinade:
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons bottled steak sauce
2 tablespoons sugar
2 cloves garlic, crushed
8-inch bamboo skewers (soak in water before using to prevent excess charring).
Pierce steak deeply all over with a fork; place in shallow glass dish. Combine marinade ingredients. Pour about 1/3 over steak; cover. Reserve the remaining marinade for dipping. Refrigerate several hours or overnight, turning steak once or twice. Cut meat into long thin slices about 1/8″ thick; thread accordion style onto bamboo skewers; brush with marinade. Broil 2-3 inches from heat for 1 minute; turn and broil 1 minute longer. Serve with reserved marinade. Makes about 36 appetizers.
From Family Circle magazine.
Drain a 16-oz. can of kidney beans and reserve liquid. Put one tablespoon liquid in blender or food processor, then add beans, 2 teaspoons chili powder, a dash of cayenne or hot pepper sauce and 2 teaspoons ground cumin. Place mixture in microwaveable dish and stir in 1/2 cup each low-fat sour cream and shredded cheddar cheese. Cover and microwave on high, set 2-4 minutes, stirring once or twice. Serve with tortilla chips.
3-4 garlic cloves
4 cups loosely packed fresh basil leaves
5 tablespoons dry bread crumbs
1/4 cup white wine
1 tsp walnut or extra virgin olive oil
Salt and black pepper to taste
Place the garlic cloves in food processor and process until finely minced. Add the basil leaves and process until finely ground, scraping down the sides as necessary. Transfer to a bowl and add the bread crumbs, 1 tablespoons at a time, incorporating well after each addition. Add the wine gradually and stir in the oil. Season with salt and pepper to taste. Add a little parmesan cheese if you want to splurge. Spread on toast points or crackers.
1 loaf (10 oz.) firm Italian bread, cut into 1/4 inch slices
2 garlic cloves, halved, plus 1 tbs. chopped
3 tbs. plus 1/2 cup extra virgin olive oil, divided
7 large shitake mushrooms
3 large portabello mushrooms
Salt and pepper to taste
5 large cooked artichoke hearts, sliced
10 cloves roasted garlic, chopped
1/3 cup chopped parsley
2 tablespoons fresh lemon juice
Heat oven to 400. Working in batches if necessary, place bread slices directly on rack in oven. Bake 6-7 minutes, turning once, until golden and crisp. Remove from oven. Rub toast with halved garlic; brush with 3 tablespoons olive oil. Heat broiler or grill. In small bowl, mix 1/4 cup olive oil and chopped garlic. Brush mushrooms with olive oil mixture; season with salt and pepper to taste. Broil until seared and tender, turning once. Dice mushrooms. In large bowl, combine mushrooms, artichoke, roasted garlic, chopped parsley, lemon juice, remaining olive oil, and salt and pepper to taste. Spoon mixture evenly on toast and garnish with parsley. Makes 36 pieces
28 ounce can Italian peeled tomatoes
4 tablespoons butter
1 tablespoon olive oil
3/4 pound zucchini (ends trimmed, unpeeled, and sliced 1/4 inch thick to make about 3 cups)
3/4 pound onion, chopped medium fine to make 1-1/2 cups
1 clove garlic, minced
1/4 teaspoon crushed basil
Pinch of nutmeg
Salt and pepper to taste
2 large eggs
1 cup ricotta cheese
1 cup heavy cream
3/4 cup Parmesan cheese
Turn tomatoes into a wide-mesh strainer to drain. With kitchen scissors, quarter each; continue to drain until there is 1-3/4 cups juice. Save juice for other use. Reserve tomatoes.
In a 12-inch skillet over medium heat, heat 2 tablespoons butter and olive oil until foam subsides; add zucchini and cook, stirring, until crisp tender, 5-7 minutes. With slotted spoon, remove zucchini to paper toweling to drain; reserve.
Over medium heat, melt remaining 2 tablespoons butter in skillet and add onions; cook, stirring, until wilted. Stir in garlic, tomatoes, basil, nutmeg, salt and pepper. Cook over medium heat, stirring until most of the moisture evaporates.
Whisk together the eggs just enough to blend yolks and whites; whisk in ricotta, cream and Parmesan. Arrange half reserved zucchini in bottom of a shallow 2 quart oblong or square baking dish. Spread with tomato mixture; top with remaining zucchini and pour ricotta mixture over. Bake in a preheated 450 oven for 15 minutes; reduce oven to 375 and continue baking until top is browned and slightly puffed, about 25 minutes. Let stand 5 minutes before serving. Makes four servings, 2 portions apiece.
1 medium-sized onion chopped
1 clove garlic, finely chopped
1 teaspoon olive oil
1 15 oz. can tomato sauté
1 teaspoon leaf oregano
Dash pepper
2 cups low-fat cottage cheese
1/4 cup grated Parmesan cheese
1 egg
3 medium-sized zucchini
2 teaspoons flour
1 cup shredded mozzarella
Sauté onion and garlic in oil in saucepan for two minutes. Stir in tomato sauce, oregano, and pepper. Bring to boiling. Simmer, uncovered, 20 minutes until thick. Combine cottage cheese, Parmesan cheese and egg in a blender. Whirl until smooth. Spray an 11-3/4 inch by 7-1/2 inch by 1-3/4 inch baking dish with nonstick vegetable cooking spray. Slice zucchini lengthwise into 1/4 inch thick strips. Layer half in dish. Sprinkle with flour. Spread with half of the cheese mixture, tomato sauce and mozzarella. Repeat layers. Bake in a preheated 350 oven for 40 minutes or until tender. Let stand 15 minutes before cutting.
6 thick pork chops
2 teaspoons prepared mustard
Salt and pepper
Dried dill or sage
Brown sugar
6 thin slices lemon
1 cup sauterne, Chablis or other white dinner wine
Trim fat from chops; use to grease skillet. Brown chops slowly, both sides; drain off any excess fat. Spread with mustard; sprinkle with seasonings, brown sugar. Top chops with lemon slices. Pour wine over meat; cover and cook very slowly until tender, 50-60 minutes. Remove to hot plate. Skim off fat from drippings and thicken lightly if desired with a little cornstarch mixed with cold water. Spoon pan sauté over meat. Good served with cranberry sauce.
Ginny's Cookbook 