Archive for the 'Recipes' Category

Not all recipes we published were delicious

In the mid-’70s, when I began writing for the food section, home cooks relied on the newspaper for the majority of their new recipes and dinner-time help.
As more women joined the work force outside the home, they had less time and energy to cook from scratch. Food companies jumped at the opportunity to create foods that were easy to prepare, and the microwave oven was the kitchen appliance everyone wanted. In the mid-’80s, Fayette County Adult Education even offered classes in how to use it, and cooks really thought the microwave would change the way meals were prepared.
But, after we overcooked everything and set a few pieces of foil on fire, we realized the microwave’s true value is for making popcorn, melting butter and heating frozen foods.
After that, we turned to fast food restaurants that were popping up along almost every major thoroughfare in Lexington. Dinner was now fast and cheap, but choices were high in fat and calories.
Because of that, we went back to the supermarkets, which by the late ’80s were hiring professional chefs to prepare carry-out meals and rotisserie chickens for us. In the produce aisles we picked up our salads that were pre-washed and cut and ready to eat so we felt like we were still cooking at home.
Concerns for our health took over meal planning in the ’90s, and we saw a surge in food products labeled “no-fat” or “no-sugar added.” We all thought we would lose lots of weight. When we didn’t, we turned to the Atkins low-carb diet  and consumed lots of bacon, beef, chicken, and cheese. As we moved into the 21st century, we began to understand it was all about balancing nutritious foods in our diets.
While we looked for faster ways to prepare weekday meals for our families, our entertaining wasn’t shortchanged. Cooking shows on TV revived our interest in cooking from scratch, and we practiced what we learned from Rachael Ray, Jamie Oliver, Alton Brown, and Martha Stewart by cooking gourmet meals for our friends.
Newspaper food sections also used to be the go-to place for money-saving coupons. Double-coupon days are gone and now we use e-coupons technology to help us save money. We subscribe to food manufacturers’ emails and with a swipe of a finger on our smart phones, we get only those money-saving deals that interest us.
Younger cooks no longer take lists to the supermarket. Instead, they pull out their smart phones to locate items, scan packages for nutrient content, check prices elsewhere, and text Mom for the ingredients she needs to make her old-fashioned recipes that they crave from childhood.
Thousands of recipes have crossed my food desk in the past 40 years. Public relations and marketing firms across the country were constantly bombarding the media with information that they hoped would help sell the product they’re promoting.
Many were published, many were not.
In 1986, we published recipes that we thought deserved our first ever “Herald-Leader Gag Me Award.”
As I get closer to my retirement, I thought I’d share a few of these with you. We had such fun with them back then.
A good cook can often judge a recipe simply by reading it. If it contains all the things that one loves, then surely it must be good. Of the thousands of recipes that came into the newsroom in 1985,  the majority sounded pretty good.
But some did not.
We sorted through all the recipes and saved some of the ones we thought sounded horrible.
Individual tastes are so varied, you may find these recipes very tempting, but we decided they deserved the “Gag Me” honor.
Baked sauerkraut with dried peas
1 quart prepared sauerkraut
1/4 cup chopped fresh mushrooms
1 cup whole dried peas
Salt and pepper to taste
Wash peas, soaking overnight in warm water. Cook peas, in same water, for about one hour or until tender. In saucepan, cover sauerkraut and mushrooms with water with a pinch of salt. Cook for one hour. Drain peas. In buttered covered baking dish, add peas and sauerkraut-mushroom mixture. Bake in 325-degree oven for half hour. Serves 6.

This recipe for fiesta chicken casserole has the basics for being a super dish, without the malted milk balls. One reviewer said: You might want to substitute mothballs for the malted milk balls and toss it into the closet.
Fiesta chicken casserole
1 3- to 4-pound chicken, cut in serving pieces
1 package (7 ounces) malted milk candy, crushed
1/2 cup flour
1 egg, beaten with 2 tablespoons water
1/2 cup peanut or salad oil
1 medium onion, sliced
1 can (10 ounces) tomatoes with green chilies or
1 can (8 ounces) tomatoes and 1/4 cup chopped green chilies
1 cup chicken broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper
1 ounce unsweetened chocolate, melted
Shake chicken in paper bag with flour. Dip in beaten egg and roll in crushed candy. Brown very quickly in hot oil. Remember you are browning, not cooking. Place chicken in a 9- by 13-inch baking dish, or pottery for baking. Saute onion rings until soft in remaining oil, drain and place on top of the chicken. Combine the remaining ingredients, including the leftover candy crumbs and 2 tablespoons of flour in a saucepan. Whisk until smooth and pour over chicken. Cover and bake for 1 hour at 375 degrees. Serves 6.
Two-way turkey
1/2 pound bulk pork sausage
1/4 cup chopped onion
1 can (101/2 ounces) chicken giblet gravy
1/4 cup chopped apple
1 cup herb-seasoned stuffing
4 slices cooked turkey breast, 1/4-inch thick (about 3/4 pound)
2 tablespoons raisins
1 tablespoon jellied cranberry sauce
In 8-inch skillet over medium heat, cook sausage and onion until sausage is browned and onion is tender, stirring to separate meat. Spoon off fat. Add 1/4 cup gravy and apple.
Prepare stuffing as directed on package; toss with gravy mixture. Place about 1⁄3 cup stuffing mixture down center of each turkey slice; roll up. Place roll-ups seam-side down in 12- by 8-inch baking dish. Cover. Bake at 350 degrees for 20 minutes or until hot. Meanwhile, in small saucepan combine remaining gravy, raisins and cranberry sauce; heat through, stirring occasionally. Serve over roll-ups. Makes 4 servings.

An easy Mother’s Day meal

A Mother’s Day meal doesn’t have to be extravagant. These recipes are simple to make and she’ll love you  even more for taking the time to cook for her.
eggsEggs Primavera Casserole
Makes 6 servings
1 cup small red potatoes, cut into 1/2-inch pieces
1 small bunch asparagus, trimmed, cut into 1-inch pieces
1 cup carrots, sliced
1/2 cup frozen peas, thawed
2 scallions, sliced
6 large eggs
1 cup light cream
1 cup shredded Cheddar cheese
1 tablespoon Tabasco®  Original Red Sauce
1 teaspoon salt
Preheat oven to 350 degrees. Grease 9-inch by 9-inch baking dish or 1 1/2-quart casserole. Cook potatoes and carrots in medium saucepan of boiling, salted water about 5 minutes or until just tender; remove to bowl with slotted spoon. Repeat with asparagus; cook 2 minutes.
Drain vegetables well. Beat eggs, cream, Cheddar cheese, peas, scallions, Tabasco Sauce and salt in large bowl; add cooked vegetables; mix well. Pour mixture into prepared baking dish. Bake 40 minutes or until mixture is puffed and eggs are set.
fruitsaladSpring Fruit Salad with Spicy Yogurt Sauce
Makes 8 servings
Fruit Salad:
4 cups honeydew melon chunks
4 cups cantaloupe melon chunks
4 cups pineapple chunks
4 cups red or green seedless grapes
2 cups strawberries, hulled and cut in half
2 large kiwifruit, peeled, halved and sliced
Spicy Yogurt Sauce:
2 cups low fat vanilla yogurt
2 tablespoons Tabasco®  Green  Jalapeño Sauce
2 tablespoons honey
2 tablespoons grated orange peel
Toss honeydew, cantaloupe, pineapple, grapes, strawberries and kiwifruit in large bowl.
Combine yogurt, Tabasco Sauce, honey and grated orange peel in medium bowl.
To serve, spoon Spicy Yogurt Sauce over each serving of Fruit Salad.
browniesSmoldering Swirled Brownies
Makes 16 servings
Cream Cheese Mixture:

3 ounces cream cheese, softened
2 tablespoons butter or margarine, softened
1/4 cup sugar
1 egg
3 tablespoons flour
1 teaspoon Tabasco® Original Red Sauce

Chocolate Mixture:

1/2 cup (one stick) butter or margarine
2 ounces (two squares) unsweetened chocolate
2 eggs
3/4 cup granulated sugar
1/3 cup flour
2 teaspoons Tabasco® Original Red Sauce
2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease 8″ x 8″ baking pan.
Prepare cream cheese mixture. Beat cream cheese and butter with an electric mixer at medium speed until smooth. Add sugar, egg, flour and Tabasco Sauce; beat until well mixed. Set aside.
Prepare chocolate mixture. Melt butter and chocolate in medium microwave-safe bowl. Set aside to cool slightly. Add eggs, sugar, flour, Tabasco Sauce, vanilla and salt. Stir until just blended.
Spoon chocolate mixture into prepared pan. Spoon cream cheese mixture in dollops on chocolate mixture. Cut and twist through batter a few times with small spatula to create a swirl effect. Bake brownies until set, 35 to 40 minutes. Cool completely.

Today’s quick take: Grilled salmon with cucumber dressing


Terrific recipes ready in less than 30 minutes.


Prep time: 10 minutes

Cook time: 6 minutes

Grilled salmon with creamy cucumber dressing


4 salmon fillets, (about 6 ounces each)

1/2 cup  mayonnaise dressing with olive oil, divided

Salt and pepper

1/4 cup plain yogurt

1 cucumber, minced

1/4 cup loosely packed fresh dill (or mint, thyme or basil), chopped


Heat grill to high. Using a pastry brush, paint 1/4 cup of the mayonnaise dressing with olive oil  on the flesh side of the fish. Season fish with salt and pepper.

Place fish on grill mayonnaise side down. Let sit on grill for at least 3 minutes before flipping, then cook for 3 minutes more. Remove from grill and top with creamy cucumber dressing.

For dressing: Mix remaining 1/4 cup mayonnaise, yogurt, cucumber and dill and add salt to taste.

Makes 4 servings.  Nutrition information per serving: 370 calories, 24 g. fat, 105 mg. cholesterol, 400 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 2 g. sugars, 35 g. protein.

Source: Chef Tim Love and Hellmann’s

Recipes for heart health

In January, many of us chose a diet that would help us lose the pounds we gained over the holidays. In February – American Heart Month – we focus on foods that are heart-healthy and might help you to lose some weight, too.
“There is no one ‘superfood’ or nutrient that can prevent heart disease,” said registered dietitian Kathleen Stanley, left. “Research has shown that diets that contain whole grains and fruits and vegetables, and are generally low in fats, can help reduce risk for heart disease.”
According to statistics from the American Heart Association, heart disease affects more than 82 million Americans. We know the steps to take to reduce the risk: Don’t smoke, lower blood pressure if it is high, eat a healthy diet (low in saturated fat, low in trans fat, low in cholesterol, low in salt), stay active, achieve and maintain a healthy weight, follow medical advice, and see your physician regularly.
Although some of us might need our own dietitian to make healthier eating happen, you can change your diet immediately by reducing the amounts of cholesterol and saturated and trans fats you consume.
“These fats are the type that can build up inside your blood vessels, restricting blood flow or even clogging up a blood vessel. You can help prevent cholesterol and fat buildup by avoiding foods that are high in cholesterol such as organ meats, dairy products made from whole milk, lard, egg yolks, butter, fat-back, meat grease. You can reduce the amount of saturated fats and trans fats in your diet by reading the labels of products to find products low in these two types of fats,” Stanley said.
Stanley, coordinator of diabetes, health and nutrition Services at Baptist Health Lexington, said that despite the efforts of health professionals to encourage Americans to reduce the amount of sodium in their diets, Americans still consume more sodium than they need each day.
According to the Institute of Medicine, daily sodium intake should be less than 2,300 milligrams a day.
The American Heart Association recommends using fresh herbs for sodium-free flavor in dishes.
A simple first step is to eat more fruits and vegetables, which are naturally low in fat, sodium and calories, and do not contain cholesterol.
“Fruit and vegetables also provide fiber, which may help reduce risks for heart disease, diabetes and certain cancers,” Stanley said. “Other nutrients in fruits and vegetables are being studied to better determine if they have a significant role in prevention of heart disease, such as flavonoids from citrus fruits, lycopene from tomatoes, carotenoids from kale, and various other antioxidants.
“Until we learn more about these specific components, eating a wide variety of fruits and vegetables is a smart choice.”
You can achieve a balanced diet simply by filling your shopping cart with an ample supply of fresh fruits and vegetables, whole grain products, fresh lean meats and low-fat dairy products. Skip the aisles with processed foods and sugary/salty snacks, Stanley said.
She recommends using the USDA “My Plate” method. For more specifics, go to
Following an exercise program also will help to achieve and maintain a healthy weight. “If you are overweight or obese, reducing your body weight by as little as 7 to 10 percent can reduce your risk of heart disease,” Stanley said.
Incorporating ancient grains, seeds and beans into your diet also offers many healthful benefits, and American Heart Month is a good time to look into some of the grains that might not grace our tables every day.
There’s a developing interest in sprouted grains, and according to the Whole Grains Council, research detailing the health benefits of sprouted whole grains is growing daily. Although it’s important to remember that no standard, uniform definition of sprouted grains was observed from one study to another, many different benefits seem to be associated with sprouted grains.
The process of sprouting boosts nutrition by increasing vitamins and micronutrients, and activating enzymes that make nutrients more available for the body to absorb, according to the makers of TruRoots Originals. The company has a line of organic and sprouted grains including quinoa, sprouted quinoa, germinated brown rice, sprouted rice and quinoa blend, sprouted mung beans, sprouted green lentils, and chia seeds.
These items might not be on your weekly shopping list, but their health benefits make them worth buying. Here’s a recipe using sprouted lentils.

    Hearty Italian sprouted lentil soup
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced
One can (14 ounces) organic diced tomatoes
3 1/2 cups water or vegetable broth
1 bay leaf
1 cup sprouted lentils
1/4 cup minced fresh parsley
Salt and pepper, to taste
Heat olive oil in a large saucepan over medium heat. Add onion, carrot and celery, and cook, partially covered, until softened, about 10 minutes. Add garlic and cook for 1 to 2 minutes, stirring occasionally. Stir in tomatoes, and cook for 5 minutes. Stir in water and bay leaf. and bring to a boil. Add lentils. Reduce heat and simmer 5 minutes, until lentils are tender. Cover and let stand for 2 minutes. Stir in parsley and salt and pepper before serving. Makes 4 to 6 servings.
From TruRoots Originals
Studies show that a high consumption of orange and red vegetables might reduce the risk of cardiovascular disease. These recipes are from natural foods chef Christine Waltermyer, created for the Physicians Committee for Responsible Medicine.
Warm or cold beet salad
3 medium beets
11/2 tablespoons lemon juice
1 tablespoon cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon stone-ground mustard
1/2 teaspoon dried dill weed
1 to 2 yellow bell peppers, sliced
Wash and peel beets. Cut each beet in half, and each half into four wedges. To prevent staining your counter top, place a dark-colored towel or paper towels under your cutting board. Steam beets over boiling water until tender when pierced with a fork, 15 to 20 minutes.
Mix lemon juice, vinegar, apple juice concentrate, mustard and dill in a serving bowl. Add beets and toss to mix. Arrange beets on salad plate with sliced yellow peppers. Serve warm or cold. Makes 3 servings.
Nutrition information per serving: 36 calories, 0.2 g. fat, 0 mg. cholesterol, 1 g. protein, 8.4 g. carbohydrate, 1.1 g. fiber, 61 mg. sodium.
When you serve this dessert to the family, don’t tell them what’s in it.

raspberrybrowniesSuper raspberry protein brownies
1/4 teaspoon safflower oil
2 cans (15 ounces each) low-sodium black beans, drained and rinsed
1 cup pitted dates
1 cup all-fruit raspberry jam
1 tablespoon pure vanilla extract
1/4 cup whole-wheat pastry flour
1 cup unsweetened cocoa powder
1/4 teaspoon sea salt
Preheat oven to 350 degrees and spray an 8- by 8-inch baking pan with the oil. Combine black beans, dates, jam and vanilla in a food processor, and process until smooth. Add flour, cocoa powder and salt, and process again.
Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week. Makes 16 brownies.
Nutrition information per serving: 145 calories, 1 g. fat, 5 g. protein, 8 g. fiber, 0 mg. cholesterol, 110 mg. sodium.

Today’s quick take: Parmigiana tofu for meatless Monday



Parmigiana tofu

1   pkg Nasoya® Extra-firm or Firm tofu

½ cup seasoned bread crumbs

5 tablespoons of grated parmesan cheese

2 teaspoons of oregano

2 tablespoons of olive oil

8 ounces of tomato sauce

1 clove of garlic minced

6 ounces of mozzarella cheese shredded

Salt and pepper

 In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper. Slice tofu into ¼ inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side. Combine tomato sauce, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan. Bake at 400° F for 20 minutes. Serves 4-6

Source Nasoya tofu

Slow cooker recipe for Friday: 3 bean turkey chili


Prep time: 10 minutes

Total cooking time: 2 hours and 10 minutes

3bean chiliSlow-cooker three bean and turkey chili

1 can (25 to 28 ounces) crushed tomatoes

2 cans (15 ounces each) chili beans in sauce

1 can (15 ounces)   black beans, undrained

1 can (15 ounces)   cannellini beans, undrained

1 1/2 to 2 cups leftover chopped cooked turkey

2 to 3 tablespoons chili powder

1 can (16.3 ounces)   refrigerated golden corn biscuits (8 biscuits)

Sour cream and shredded cheddar cheese, if desired

Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except biscuits in slow cooker.

Cover; cook on Low heat setting 2 to 3 hours, stirring occasionally, until chili is hot.

Meanwhile, bake biscuits as directed on can. Serve biscuits with chili. Top chili with sour cream and shredded cheddar cheese, if desired. Makes 6 servings.

Source: Pillsbury






Celebrate Chinese New Year with recipes from the past


As we celebrate Chinese New Year on Friday, we take a look back at one of Lexington’s popular Chinese restaurants in the 1980s. This article was published in February, 1985. Beijing Palace, on New Circle Road, was owned by the Mu family.

Faon-Chiy Mu taught her family to prepare traditional dishes she learned to make growing up in Taiwan.

Mrs. Mu left Taiwan in 1974 and came to the United States to stay with relatives. She opened a restaurant in Concord, Calif. It was the first restaurant in that town to serve Szechwan and Mandarin style of cooking (spicy Chinese food).
At the request of friends, she came to Louisville to work at the Empress of China Ltd. restaurant.   When her daughter Nancy came to Lexington to attend the University of Kentucky, she found that there were no Mandarin-style restaurants in Lexington. She talked her mother into moving the family to Lexington, and in 1981 the Mus opened Beijing Palace on New Circle Road.
“She introduced the Mandarin style of cooking to the Lexington people,” said Nancy Mu, who interprets for her mother.

Mrs. Mu spends most of her time at the restaurant, but she still prepared meals for her family. She had four children living at home.
Many of the family’s meals are less complicated versions of the ones she prepares at the restaurant, she said. As soon as she arrives home, Mrs. Mu puts the rice on to cook. It takes about half an hour, and by the time it’s ready, so is the rest of the meal.
The Chinese New Year is the biggest holiday in China. “It’s like your Christmas,” Nancy Mu said. “Businesses close there for three days, and the celebration lasts for 15 days.”
In China friends visit each other, and people go home to see their families. ”Woman is busiest during Chinese New Year,” Mrs. Mu said. The women prepare plenty of food for their guests before midnight on New Year’s Eve. ”They clean house and make sure they are ready for Chinese New Year,” Mrs. Mu said.
All the food must be prepared in advance. The Chinese do not cook any raw food during the celebration, Nancy Mu said.
Parents put “lucky money” in little red envelopes for the children. “It’s the only time children really enjoy themselves. They have lots of money to spend, and they go to movies,” Nancy Mu said.
Everyone wears red at the beginning of the new year. In China, red is a symbol for good luck.
There are special foods the Chinese eat in honor of the new year, including steamed buns filled with pork and vegetables, and boiled dumplings, Mrs. Mu said.
Two out of every 20 dumplings are filled with coins or dates. If you get a dumpling with either in it, you’ll have good luck for the coming year.
“Kids poke their dumplings with their chopsticks to see if there is money in them,” Nancy Mu said.
The Chinese also eat rice cakes on New Year’s Day for success in the coming year.
The following recipes are ones Mrs. Mu prepares for her family. “They are very easy to prepare,” she said.


 Kung pao chicken

2 pounds chicken breast

8 pieces dry hot red pepper

1/2 cup peanuts

1 teaspoon ginger, chopped

5 cups oil


1 1/2 tablespoons cornstarch

11/2 tablespoons cold water

1 tablespoon soy sauce

Seasoning sauce:

2 tablespoons soy sauce

1 tablespoon wine

1 tablespoon sugar

1 teaspoon cornstarch

1/2 teaspoon salt

1 teaspoon sesame oil
Cut chicken into 1-inch cubes. Mix 1 tablespoon soy sauce and 11/2 tablespoons cornstarch. Stir evenly, and soak for 1/2 hour. Fry peanuts until golden. Remove and let cool. Fry chicken in boiling oil for a half-minute. Remove chicken, and drain oil from frying pan. Heat 2 tablespoons oil to fry red pepper until it turns black. Add ginger and chicken. Stir quickly. Add seasoning sauce. Stir until thickened and heated thoroughly. Turn off burner, and put peanuts on top of mixture.


 Beef with oyster sauce

1 pound lean beef

15 pieces green onion

15 slices ginger


1/2 teaspoon baking soda

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon soy sauce

3 tablespoons water

2 tablespoons oil

Seasoning sauce:

2 tablespoons oyster sauce

1 tablespoon water

1 teaspoon sugar

1/2 teaspoon cornstarch

1/2 teaspoon sesame oil

4 cups oil

1/2 pound green vegetable of your choice 1/2 tablespoon wine

1/2 teaspoon salt

1 teaspoon sugar
Slice the beef in very thin 1-inch squares. Put in a bowl, and marinate for 1/2 hour. Add 2 tablespoons cooking oil, and mix well. Boil the green vegetable in water about 2 minutes. Remove from pan, and stir-fry with 2 tablespoons oil. Season with wine, salt and sugar.
Heat 4 cups oil in frying pan (about 300 degrees). Add beef. Fry until it turns light, about 10 seconds. Remove beef, and drain oil from pan. Use another 2 tablespoons oil to fry green onions and ginger. Add beef, and stir quickly over high heat. Add seasoning sauce. Stir until thickened and heated through, then add the green vegetable. Mix the beef and vegetables, and serve with fried rice.

    Chicken with snow peas

2 pounds chicken breast

1 teaspoon chopped ginger

1 teaspoon green onion

½ pound snow peas

2 teaspoons oil


1 teaspoon cornstarch

1 ½ teaspoons cold water

½ teaspoon soy sauce

Seasoning sauce:

1 teaspoon wine

1 teaspoon water

1 teaspoon sugar

1 teaspoon cornstarch

½ teaspoon sesame oil
Slice chicken in 1-inch strips. Mix 1 teaspoon cornstarch, 1 1/2 teaspoons cold water and 1/2 teaspoon soy sauce. Stir. Pour over chicken, and marinate for a half-hour. Peel ends off snow peas. Remove chicken from marinade; drain. Heat 2 teaspoons oil in frying pan. When hot, add ginger, green onion and marinated chicken. Stir quickly. Add seasoning sauce and snow peas. Stir until thickened and heated.

Today’s quick take: Italian crescent casserole

 Terrific recipes ready in less than 30 minutes.

Prep time: 10 minutes

Total time: 30 minutes.


Italian crescent casserole

1 pound  ground beef, cooked, drained

1 cup basil and garlic tomato pasta sauce (from 16-ounce jar)

1 can (8 ounces) Pillsbury  refrigerated crescent dinner rolls

1 ½ cups shredded Italian cheese

¼ teaspoon dried basil leaves

In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

 Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.

 Bake at 375°F 15 to 20 minutes. Makes 6 servings.

Nutrition information per serving: 390 calories, 23 g. fat, 65 mg. cholesterol, 830 mg. sodium, 22 g. carbohydrate, 1 g. fiber, 24 g. protein.

Source: Pillsbury

Today’s quick take: Crab cakes and slaw

Terrific recipes ready in less than 30 minutes.

Prep time: 15 minutes

Cooking time: 10 minutes

Crab cakes with creamy broccoli slaw

3/4 cup light tartar sauce

1/4cup plain dry bread crumbs

12 ounces fresh lump crabmeat

Salt and freshly ground black pepper

Cooking spray

1 bag (12 ounces) broccoli slaw (broccoli, carrots, and cabbage)

2 tablespoons cider vinegar

In a large bowl, combine 1/4 cup tartar sauce and bread crumbs. Mix well. Gently fold in the crab meat. Season to taste with salt and pepper.  Shape the mixture into 4 equal patties, each about 1 inch thick.

Coat a stove top griddle or large skillet with cooking spray and preheat over medium-high heat. Add the crab cakes to the hot pan and cook for 3 to 5 minutes per side, until golden brown and heated through (do not flip more than once, as the cakes are too delicate for multiple flips).

Meanwhile in a large bowl, combine the slaw mix, the remaining 1/2 cup tartar sauce, and the vinegar. Mix well. Season to taste with salt and pepper.  Serve the crab cake on top or underneath the slaw.

Makes 4 servings.

Each serving contains: 169 calories, 3 g. fat, 66 mg.cholesterol, 17 g. carbohydrate, 19 g. protein, 3 g. fiber, 792 mg. sodium.

Source: The Robin Takes 5 Cookbook for Busy Families by Robin Miller.



Today’s quick take: Peppered beef with salad greens

Terrific recipes ready in less than 30 minutes.

Prep time: 15 minutes

Cooking time: About 5 minutes

Beef Salad  EYS ThinPeppered beef with salad greens

1 pound thick-cut tenderloin steak

3 teaspoons mixed peppercorns, coarsely crushed

1 cup low-fat plain yogurt with live cultures

1 to 1 1/2 teaspoons horseradish sauce

1 garlic clove, crushed

5 cups mixed salad greens, including romaine

1 1/2 cups sliced white button mushrooms

1 red onion, thinly sliced

1 tablespoon olive oil

Sea salt and black pepper

Trim the fat from the steak and rub the meat with the crushed peppercorns and some sea salt. Mix the yogurt with the horseradish sauce and garlic and season to taste. Toss gently with the salad greens, mushrooms, and most of the red onion and divide among 4 serving plates.

Heat the oil in a skillet over high heat, add the steak, and cook for 2 minutes, until browned underneath. Turn over and cook for another 2 minutes for medium-rare steak, 3 to 4 minutes for medium, or 5 minutes for well done.

Slice the meat thinly and arrange the slices on top of the salads. Serve immediately, garnished with the remaining red onion.  Makes 4 servings.

Source: Eat Yourself Thin by Gill Paul


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