FC: Caesar it`s delicious! | What's Cookin'
1: Bon Appetit!
2: Ingredients 2 pkg. crescent dinner rolls 3/4 c. mayonnaise 2 (8 oz.) pkg. cream cheese, softened 1 pkg. Ranch dressing mix 3 c. chopped vegetables: green pepper, green onion, tomatoes 1 c. grated sharp Cheddar cheese | Directions Unfold rolls flat onto large cookie sheet. Seal seams and press out as necessary to completely cover pan. Bake at 350 degrees for 8-10 minutes. Cool. Mix next 3 ingredients; spread on crust. Chop vegetables in blender or food processor. Drain well and spread over cream cheese mixture. Sprinkle cheese over all. Chill. Cut into small pieces if used as an appetizer or can be served for a family dinner. | Salat
3: Such tasty and useful salads!
5: Tomato Quiche Appetizers | Ingredients 1 piecrust, 9-inch, homemade or purchased 6 slices bacon, diced 8 ounces mushrooms, button or portabella, chopped 1 1/2 cups chopped ramps, white and green 1 cup diced tomatoes 1/2 teaspoon ground black pepper 4 large eggs 1 cup half-and-half 4 ounces Cheddar or blend of Cheddar, Monterey Jack, and Colby cheeses 1/8 teaspoon ground nutmeg | Directions Heat oven to 375. Prepare a 9-inch pie pastry. In a large skillet, cook the diced bacon until crisp; drain on paper towels. Pour off all but about 2 tablespoons of the bacon drippings. Add the mushrooms and ramps to the skillet and cook, stirring, until mushrooms are tender. Add the tomatoes, salt, and pepper. Cook for about 1 minute longer. Spoon the cooked vegetables into the crust; top with the cheese. In a bowl, whisk together the eggs, half-and-half, and nutmeg. Pour the egg mixture over the cheese layer and gently use a spoon to help the egg mixture sink into the vegetables. Set the pie on a foil-lined baking sheet and bake for 35 to 45 minutes, or until set and lightly browned. A knife inserted into the center should come out clean.
6: Salads | Ingredients 3-4 anchovies - flat (or anchovy paste from tube, about 2 inches squeezed out) 2 tbsp. red wine vinegar 1 tbsp. lemon juice 1 1/2 tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 lg. clove garlic, minced 1/2 c. olive oil 1/3 c. Parmesan cheese | Directions Mash anchovies; add next 5 ingredients. Stir in olive oil real slow. Then add grated Parmesan cheese. Add to Romaine lettuce and croutons. | Caesar Salad Dressing
8: Italian Pasta Salad | Ingredients 2 tbsp. extra virgin olive oil 2 yellow zucchini 2 large red, green or yellow bell peppers 1 lb. fusilli pasta, cooked 1 cup fresh baby spinach 2-3 cloves garlic 1/2 pint grape tomatoes, halved 1 medium red onion, sliced thinly 2 tbsp. fresh basil, chopped 1/2 cup balsamic vinaigrette 1/2 tsp. freshly ground black pepper 1/4 tsp. sea salt (or to taste) 1/4 tsp. Italian seasoning 1/4 lb mozzarella, bocconcini, provolone or Muenster cheese | Directions Slice zucchini (or other favorite veggies) on the diagonal to a 1/2-inch thick slices. Wash, core and seed peppers; chop coarsely. Cook pasta according to package directions; drain. While pasta is still hot, toss with washed baby spinach. Wash tomatoes and cut into halves. Thinly slice the onions. Crush peeled garlic in the olive oil. Wash and chop basil leaves and add to oil. In a large bowl, toss remaining ingredients with oil, balsamic vinaigrette, sea salt and black pepper, to taste. If you prefer a milder garlic taste, spray garlic with olive oil and roast or sauté until tender before crushing it in the olive oil. | MOM'S FAVORITE!
10: Ingredients 2 filet mignons, 1 1/2" thick 2 sticks butter 1/2 lb. crabmeat, fresh or imitation Bernaise sauce, packaged gravy section of store Whole milk Asparagus | Directions Salt and pepper raw steaks before grilling. Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side. Simmer 1/2 stick butter with crabmeat on low heat until warm. Prepare Bernaise sauce, with one whole stick of butter and using whole milk only, by following directions on package. Put asparagus and some water into microwave for 2 - 2 1/2 minutes. To serve: 1. crabmeat over steak 2. Asparagus over crabmeat 3. Cover with Bernaise sauce. For salad with meal, use Kraft's Golden Caesar dressing. | Filet Mignon
13: Chicken & Vegetables | Ingredients 2-3 chicken pieces (per serving) 1 potato, peeled and quartered 1 tablespoon olive oil or butter garlic and onion powder 1 large onion, 3/4 inch sliced rings 2-3 green, red and yellow pepper rings 2-3 tablespoons raw long grain rice 1 small whole tomato, quartered 1 teaspoon Worcestershire sauce 1/2 teaspoon paprika 2 18 inch squares heavy duty foil salt and pepper Hot salt (optional) 1 teaspoon Lipton Onion Soup Mix or chicken bouillon (optional) | Directions Wash the chicken pieces and pat dry. Spray with olive oil. Sprinkle with salt, pepper, paprika, garlic and onion powder. Use a dash of Hot salt if you like it hot. Place the chicken in the center of the double squares of foil (one layer of foil over the other) with the shiny side in. Add the vegetables, rice, and remaining ingredients. Fold the foil up around the food to make a package with the seam on top. Seal it tightly with a double fold so that none of the juices escape. Make up one packet for each person. Make sure the coals on the fire are nice and hot when you place the food packets to cook so that the chicken can brown nicely. Continue to roast for 50-60 minutes or until chicken is tender and vegetables and rice are done.
15: Macaroni & Cheese | Ingredients 1 box elbow macaroni 4 eggs 2+ cups of milk 1 can cream of mushroom soup 6 cups fresh shredded sharp cheddar cheese salt pepper | Directions Preheat oven to 400F. Boil macaroni noodles until tender and drain; shred cheese and lay aside; spray casserole dish with spray cooking oil; in a bowl mix together the following: 4 eggs, 1 can of cream of mushroom soup and 3 cups of milk. Begin layering as follows: layer of noodles then layer of cheese, salt and pepper; continue and end with cheese and salt and pepper on top. Pour liquid mixture over top. Add milk until you can press down slightly and see the liquid through the noodles. Place dish in oven, uncovered, for approximately 30 minutes at first. Check every 10 minutes after that, pushing on the side of the noodles with the back of a fork or spoon to see if the liquid is gone. Try to pull the dish out of the oven while still moist with at least some liquid, making sure the top is slightly browned. It will continue to cook while out of the oven.
16: Potatoes Au Gratin | Ingredients 4 lg. baking potatoes, peeled & thinly sliced lengthwise 3 c. onion, 1 lg. onion, chopped fine 1/4 lb. butter 3/4 lb. Velveeta cheese, cubed (if au grain) 1/3 tsp. pepper or if au gratin 1/2 tsp. pepper 1 can condensed skim milk or 2 c. milk | Directions If you have a microwave: Place onions in 4 cup measuring cup (microwaveable). Cook on high for 4 minutes. Add pepper, butter, 1/2 milk and/or cheese. Cook on high until butter and/or cheese is melted. Stir after 1 minute and each 30 seconds there after. If you do not have a microwave: In moderately heated saucepan add 1/2 of the butter and all of the onions. Cook until tender, stir constantly. Add pepper, 1/2 of milk, rest of butter and/or cheese. Cook until butter and/or cheese is melted, stir constantly. Pour contents of saucepan in 4 cup measuring cup. If the measuring cup contains less than 4 cups add milk until 4 cups is reached. In a 9 x 13 x 2 inch pan, cover bottom with layer of potato slices. Cover potatoes with sauce. Repeat process until potatoes are used up. If potatoes are not covered with sauce add enough milk to cover the potatoes. Cook potatoes in a preheated 350 degree oven for 40 minutes to 1 hour. Test potatoes for doneness after 40 minutes.
18: Desserts | Ingredients 1 1/4 c. graham cracker crumbs (about 16 crackers) 2 tbsp. sugar 1/4 c. butter, melted 1 can lemon ready-to-spread frosting 1 c. sm. curd cream cottage cheese 1 c. dairy sour cream | Directions Heat oven to 350 degrees. Mix graham cracker crumbs and sugar in bowl. Add butter; mix thoroughly. Reserve 3 tablespoons for topping. Press remaining mixture firmly and evenly on bottom of square 9x9x2 inch pan. Bake 10 minutes. Cool. In small mixer bowl, combine frosting, cottage cheese and sour cream. Beat on high speed until blended, about 1 minute. Pour into crumb-lined pan; sprinkle with reserved crumbs. Freeze overnight. If desired, garnish with strawberries, peaches, small bunches of seedless green grapes or other fruit. 9 to 12 servings. | Mock Cheesecake
19: DAD'S FAVORITE!
21: Fudge Brownies | Ingredients 3/4 c. egg substitute 1/2 c. vegetable oil 2 tsp. vanilla 1 1/2 c. sugar 1 c. flour 1/2 c. cocoa 1/2 tsp. baking powder 1/4 tsp. salt | Directions Preheat oven to 350 degrees. Coat 8 inch square baking pan with no- stick cooking spray. In large mixing bowl, combine egg substitute, oil, and vanilla. In medium mixing bowl, stir together remaining ingredients. Add dry ingredients to liquid, stirring with spoon until dry ingredients are moistened. Spread batter in prepared pan. Bake in 350 degree oven for 25 to 28 minutes. Cool and cut into 2 inch squares. Make 16 brownies. | Mom says you can substitute the oil with applesauce for a low-fat alternative! | HELPFUL HINT: