KITCHEN & COOKING TIPS – Page 23 – Chasing MY Life WHEREVER it Leads ME

Favorite Ingredient Friday~Dips & Spreads~Baked Artichoke Krab Dip Spread

BAKED ARTICHOKE KRAB DIP SPREAD

2 cups minced krab
1 bunch green onions, minced
1-8 oz. package Sargento grated Sun dried tomato cheese
1-14 oz. jar marinated artichoke hearts, drained
1/4 cup roasted red peppers, minced*
1 heaping teaspoon Frank’s hot sauce
1 package Knorr Spring Vegetable Soup Mix**
1 cup sour cream 1 cup mayonnaise

Pre-heat oven to 350 degrees.
Spray 9 inch stoneware round with PURE.
Toss together the krab, onions, red peppers and artichoke hearts.
Stir soup mix into sour cream and mayonnaise. Stir in cheese and hot sauce into soup mixture.
Fold krab mixture into soup mixture.
Spread into stoneware.
Bake 30 minutes until top is just golden.

I serve it with wheat thins. When I first developed this recipe for a family reunion, hubby tried it and ate the WHOLE bowl. I had to make another and everyone loved it. *I buy these by the jar and keep them in the refrigerator and periodically throw these into lots of things!

**Mrs. Grass works well too.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Slow Cooking Thursday~Beef Stew

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.
BEEF STEW

1 pound lean beef stew eat, cut into cubes
1/2 pound baby carrots
1 large potato, peeled and cubed
1 medium onion, peeled and quartered
1 teaspoon minced garlic
1/2 teaspoon celery seeds
1/2 teaspoon dried thyme
1 teaspoon sea salt
1 cup V8 juice*
1/4 cup red wine*
2 tablespoons brown sugar*
1 tablespoons tapioca*

Spray bottom of slow cooker lightly with PURE!
Place the beef cubes in the bottom of the slow cooker.
Layer vegetables over top of beef.
In a mortar and pestle, grind all the seasonings together to reactivate their properties.
Whisk together the wine, V8 juice, brown sugar and tapioca until sugar and tapioca is completely dissolved.
Pour this over meat and vegetables.
Cover and cook on low 5 hours, undisturbed.
DO NOT CHECK ON IT!
Serve Immediately.

*The tapioca, red wine and brown sugar make a really nice thick gravy consistency with robust flavor when mixed with the V8.

I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Tuesday's Romance of Cookery and Housekeeping

BOILED SALAD DRESSING
now known as Creamy Sweet and Sour Bacon Dressing

2 egg yolks
2 tablespoons flour
1 teaspoon salt
1 teaspoon mustard
1/4 teaspoon paprika
1/2 teaspoon butter
1/3 cup vinegar
1/3 cup water
2 tablespoons sugar
4 slices bacon, crumbled small

Beat egg yolk thoroughly.
Sift dry ingredients together and add to the egg yolk mixture, mixing well.
Gradually and alternately add the vinegar and water.
Cook in double boiler until thick and creamy. Can be cooked directly over flame, but must be watched carefully and stirred constantly.
Add butter, beating smooth.
Remove from heat.
Add bacon pieces.
Store in refrigerator.

Recipe (page 106) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

Menu Plan Monday

Monday ~ Taco Ring Salad
Tuesday ~ Lemon Pepper Chicken & Salad
Wednesday ~ Spaghetti & Meatballs & Salad
Thursday ~ Chicken Tenders & roasted red potatoes
Friday ~ Lasagne & Salad
Saturday ~ Chicken Enchiladas & refried beans
Sunday ~ Pot Roast & Mashed Potatoes

Freezer Food Friday ~ Vegetable Soup Base

hosted by mjpuzzlemom

I make this up when I have a produce drawer full of vegetables about to turn

12 cups water
6 teaspoons beef granules
1 large onion, chopped or 3-4 bunches green onions sliced
1 can Contadina tomato puree or 6-7 Roma tomatoes, chopped
6 ribs celery, chopped
6 carrots, fresh or wilted, chopped
4 cloves garlic or 4 teaspoons minced garlic
1 tablespoon salt
1 teaspoon white pepper

Whisk beef granules, salt and pepper into the water and bring to a boil.
Add the vegetables and simmer on a very low rolling boil for about 2 hours or so.
Vegetables should be all but mush. If not mash them by hand or puree them.
Pour into however many containers you want based on how many people you are feeding and freeze. Be sure to leave a bit a head space before freezing to allow for expansion.
Thaw before preparing and then just add meat, pasta, rice etc… you might have to add more liquid based type of soup your making.

Favorite Ingredient Friday~Chicken or Tuna Noodle Bake

hosted by Overwhelmed with Joy

1 can Campbell’s Cream of Chicken Soup*
1+ cup of whole milk
1 1/2 cup shredded or diced cooked chicken pieces**
1 tablespoon dried parsley
1 bunch green onions, chopped
1 teaspoon salt
1 teaspoon white pepper
1 clove garlic or 1 teaspoon minced garlic (jar)
1 can Le Seur Peas, drained
2 cups cooked egg noodles
1/2 cup shredded cheddar cheese
1 cup crushed potato chips (I like plain Lay’s)

Blend together milk and soup. Fold chicken, onions, garlic and seasonings into soup mixture. Fold in cheese. Gently fold in egg noodles. Pour into generously greased baking dish. Top with potato chips. Bake at 350 degrees for 3 minutes.

*If making Tuna noodle bake, substitute cream of celery or mushroom
**If making Tuna Noodle Bake, substitute 2 small cans albacore tuna, drained

Slow Cooking Thursday & Scrumptious Sunday Collide again

If you’d like to play along, see other entries and share recipes please visit
Slow Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom and
Scrumptious Sunday is hosted by Meredith at Mercedes Rocks.

Crockpot Chicken Cacciatore

4 large boneless, skinless Chicken breasts
16 oz. can Contadina diced tomatoes with garlic and herbs
1/4 cup powdered Parmesan cheese
1 medium onion, chopped
1 cup prepared beef broth (1 cup hot water + 2 teaspoons beef granules)
1 teaspoon dried basil
1 teaspoon dried oregano

Dredge chicken breasts in the Parmesan cheese packing it on firm.
Spray bottom of slow cooker with PURE.
Place chicken breasts on bottom.
Layer chopped onions on top of those.
Pour tomatoes over onions.
Whisk herbs into the broth and pour over all.
Cook on high 1 hour.
Cook on low for 6 hours.
Serve over cooked noodles or prepared rice.

Menu Plan Monday

hosted by I’m an Organizing Junkie

Monday ~ Sloppy Joe’s & Baked Beans
Tuesday ~ Slow Cooker BBQ pork ribs & Salad
Wednesday ~ Hot Wings & Salad with Bleu Cheese dressing
Thursday ~ Pizza & Salad
Friday ~ Shepherd’s Pie & Salad
Sunday ~ Roast Chicken & Parmesan potatoes

Favorite Ingredient Friday ~ Dessert Edition ~ Cheese Danish

hosted by Overwhelmed with Joy

4 oz. cream cheese*
1/3 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon lemon juice
2 – 8 oz. crescent rolls
1 egg
1 tablespoon butter

Combine first 5 ingredients and cream together.
On a large greased cookie sheet, roll out the first can of crescent rolls, sealing all the edges.
Spread the cream cheese mixture evenly over top of crescent rolls.
Top with the other can of crescent rolls and seal all the outside edges top to bottom.
Beat together the egg and melted butter.
Brush egg mixture over crescent rolls.
Bake at 35 degrees for 20 minutes.

*can substitute 4 oz. cream cheese for 2 oz. cream cheese and 2 oz. jam (favorite flavor)

Slow Cooking Thursday & Scrumptious Sunday collide with Chicken Noodle Soup

Slow Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom.
Scrumptious Sunday is hosted by Meredith at Mercedes Rocks.

3 boneless, skinless chicken thighs,diced
2 skinless, boneless chicken breasts, diced
3 carrots. cleaned and slant cut into slices
2 celery ribs
1 large onion, chopped
3 teaspoons minced garlic
1 teaspoon thyme
1 teaspoon sea salt
1 teaspoon white pepper
8 cups water
8 teaspoons Wylers chicken granules or 3 tablespoons chicken bouillon base
2/3 cups frozen peas, thawed
1/4 cup barley
1 1/2 cups egg noodles, dry

On bottom of slow cooker place chicken pieces, carrots, celery , onion and garlic.
Whisk together the water, chicken granules and seasonings.
Pour over chicken and vegetables.
Cook on low 4 hours.
Adjust seasonings to taste.
Add noodles, barley and peas.
Cook another hour.

Tuesday's Romance of Cookery and Housekeeping

Stuffed Tomatoes

2 Large FIRM tomatoes
1/2 cup diced cucumbers
1 bunch chopped green onions, chopped fine
1 celery spear, chopped fine
1/2 teaspoon salt
1/4 cup celery seed dressing (see side bar for this recipe)

Thoroughly wash the tomatoes*. Slice off the top of each tomato. Cut out stem area and dice the remaining pieces. Carefully spoon out the seeds. In a mixing bowl mix together your tomato top pieces, seeds (optional – I like them though), cucumbers, green onions, celery and salt. Toss together well. Warm the dressing for a few seconds in the microwave and then toss with the vegetables. This works best if you mix together all the ingredients and chill for 2 hours before stuffing the tomatoes. Serve on a bed of lettuce.

*The original recipe called for peeling the tomatoes.

Recipe (page 180) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

Favorite Ingredient Friday ~ Chicken & Onions in White Wine Cream Sauce

hosted by Overwhelmed with Joy

4 boneless, skinless chicken breasts
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons olive oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream

In a shallow bowl sift together the flour, salt and pepper. Coat chicken with flour mixture and pat firm caking the flour into all the crevices. In a large skillet heat together the butter and olive oil. Saute’ the onion rings until browned and beginning to caramelize. Add the chicken and cook until brown on both sides and cooked through. Remove the chicken and onions and set aside. Add the wine and cook for 2 minutes until heated through. Add the parsley and whipping cream, cooking over low heat until sauce thickens. Serve over chicken and mashed potatoes. Top with the onions.

Category: KITCHEN & COOKING TIPS