Ratatouille Soup

Hi!
This week really sneaked up on me (although I knew it was coming). I am starting to get fresh veggies out of the garden and thought I'd like a new recipe to use with some of it. This sounded good to me. Hope it might work for you. --Jean

Ratatouille Soup
(This is a Rachael Ray Recipe. She remarked about it, "If you love Remy the chef in Ratatouille, then you're bound to love this soup that shares the same name.")

Makes 6 healthy, hearty servings

3 Tbsp extra virgin olive oil (EVOO)
1 medium onion, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3 cloves garlic, chopped
1 medium eggplant, peeled and diced
2 small zucchini, diced
salt and pepper
1 teaspoon dried thyme
1 can diced tomatoes (28 ounces)
6 cups chicken stock
1/2 pound small cut whole grain pasta
a handful of flat leaf parsley, finely chopped
a few leaves fresh basil, torn or shredded

Preparation
Heat a deep pot over medium-high heat with three turns of the pan of EVOO, about three tablespoons. Add the onion, peppers, garlic, eggplant and zucchini. Season the vegetables with salt, pepper and thyme. Cook until softened, about 7-8 minutes.

Add the tomatoes and chicken stock, bring the soup to a boil and then turn it down to a simmer. Stir in the pasta and cook to al dente, with a bite to it. Stir in parsley and basil, adjust salt and pepper and serve.

Swiss Steak, Festive Tossed Salad, and Chocolate Cherry Cobbler

Hi Everyone,
Here is this week's recipe. It is quick and easy. I tried it out and it didn't taste too bad either. It is made in the crockpot which is great.

SWISS STEAK
1 1/2 pounds of round steak cut in pieces
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 chopped onions (the frozen ones are great!)
1/2 cup beef broth
2 Tbsp. worcestershire sauce
2 Tbsp. flour
3 Tbsp. Water

Mix flour, salt, pepper, paprika together and dredge the steak. Layer half onion, half steak. Mix the broth and worcestershie sauce and pour over the steak and onions. Cook on low 8-10 hours or on high about 5.

Remove the steak and combine 2 Tbsp. flour and 3 Tbsp. water and mix in drippings and cook on high until thickened.

Here is a pretty good salad to with it if you like.

FESTIVE TOSSED SALAD
A bag or two of lettuce. I used about 2 of the romaine kind.
1 cup shredded Swiss cheese
1 apple, chopped
1/4 cup Craisins
1/2 cup slivered almonds
1/2 cup sugar
1/2 cup cider vinegar
2 Tbsp. lemon juice
1/2 tsp. salt
2/3 cup oil
2 tsp. poppy seeds

Mix lettuce, cheese, apple, craisins, and almonds.

Mix remaining ingredients and shake until well blended. Drizzle with desired amount of dressing and toss lightly to coat.

Then if you have a notion this is an easy dessert.

CHOCOLATE CHERRY COBBLER
1 pkg. chocolate cake mix
1 can cherry pie filling
whipped topping

Make the cake as per the package, pour half the cake batter in pan and top with cherry pie filling. Pour remaining batter over the top of cherries and bake at 350 for 35 minutes or so. Serve with whipped topping.

Happy cooking!
Jane

Marinated Chicken Wings

This is certainly not fat free recipe, but it's one that my family has loved for years. My sisters used to compete on how many we could eat. Becky was always the winner, coming in at 13. I think about that now, and it really grosses me out. That is a lot!! She was only like 12 when she did it. I guess she was growing. Anyway, here it is!!

Marinated Chicken Wings
1 cup brown sugar
1/2 cup water
1/2 cup soy sauce
1/2 cub butter
pinch of salt
1 tsp ground mustard

Put in a saucepan and bring to boil.

Use enough chicken wings to fill a 9x13 pan. Pour sauce over wings. Let marinate for at least 2-4 hours, turning the chicken over every couple of hours. The longer they marinate the better they taste. I've used boneless skinless chicken before, but they are not nearly as tastey.

Cook for 1 hour and 15 minutes at 350 degrees.

This is a recipe that you can crockpot and slow cook for hours. The longer you cook them (even in the oven) the more tender they are.

Rice Pilaf
Instead of using water, use chicken stock to cook your rice in. Add chopped celery, onion, green pepper, and water chestnuts. This rice is awesome and I use it all the time for lots of casseroles.

Hope you enjoy!!!
--Susan

Au Gratin Peas and Potatoes

Hello Fellow Cooks,
Here is the recipe of the week for you to try. I am making it tonight for Sunday dinner, so I'll let you know how it goes. I found this one in a Taste of Home Cookbook I borrowed from my mom. (Thanks, Mom!) --Kristy

Au Gratin Peas and Potatoes
6 bacon strips, diced
1 medium onion, chopped
4 c. sliced peeled cooked potatoes
1/2 tsp. salt
1 pkg. (10 oz.) frozen peas, cooked and drained
2 c. (8 oz.) shredded sharp cheese, divided
1/2 c. mayonnaise
1/2 c. milk

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 Tbsp. drippings. In the drippings, saute the onion until tender. Layer with potatoes, salt, peas, 1 c. cheese and bacon. Reduce heat; cover and simmer fro 10 minutes or until heated through. Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with remaining cheese. Remove from the heat; let stand for 5 minutes before serving. 4 servings.

With these taters, I will also be serving the following lovely chicken which we have made before:

Smoky Maple BBQ Chicken
4 chicken breasts
salt and pepper
1/2 c. maple syrup
2 Tbsp. mustard
1/2 tsp. liquid smoke
1/4 c. BBQ sauce

Rinse chicken breasts and pat dry. Sprinkle with salt and pepper. Stir remaining ingredients together. Grill chicken, turning and brushing with maple sauce for 12-15 minutes (or until chicken is done).

And if you wan ta quick and easy recipe for dessert, here's what we're having:

Strawberry Cheesecake Pudding Pie
1 1/2 c. strawberry, cherrry, or raspberry pie filling (I used fresh strawberries)
1 Keebler Ready Crust (graham cracker crust 6 oz.)
1 1/2 c. cold milk
2 small pkg. Jello Cheesecake flavor instant pudding
8 oz. Cool Whip, thawed

Spoon 1/2 c. of pie filling into crust. Pour milk into large bowl. Add pudding mix and beat with wire whisk 2 minutes or until smooth (mixture will be thick). Immediately stir in Cool Whip. Spoon over pie filling in crust. Refrigerate 3 hours or until set. Top with remaining pie filling.

Ground Beef and Veggies

This recipe looked easy and quick which I think is great for summer. --Kayla

Ground Beef and Veggies (6 servings)

1 lb. ground beef
2 1/2 cups water
1 cup uncooked long grain rice
1 onion, chopped
1 Tablespoon beef bouillon
1/2 tsp. ground mustard
8 slices cheddar cheese, divided
1 medium green pepper, chopped
1 medium tomato, chopped

In skillet, cook beef over medium heat until no longer pink. Stir in water, rice, onion, bouillon and mustard. Bring to boil; reduce heat. Cover and simmer for 20 minutes till most of water is absorbed. Cut six cheese slices into small pieces; add to rice mixture with green pepper and tomato. Cut remaining cheese slices diagonally and arrange over top. Cover and remove from the heat. Let stand until liquid id absorbed and cheese is melted.

Sausage and Summer Squash

Here's a recipe from this month's Better Homes and Gardens that I thought looked fast and easy, for the busy summer days.

Sausage and Summer Squash

1/3 to 1/2 c. bottled Italian salad dressing
2 cloves garlic, minced
12 oz. cooked Polish sausage links- halved lengthwise, sliced diagonally
3 small yellow summer squash and or zucchini, quartered lengthwise
4 wedges Italian flat bread, split
1/4 c. sliced green onions
Fresh oregano leaves
1/4 c. coarsely shredded Parmesan cheese (optional)

1. Preheat broiler. In small bowl, combine dressing and garlic. In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8-10 minutes or until sausage is heated through ans squash is almost tender, stirring occasionally.

2. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from heat for 1 to 2 minutes, until lightly toasted.

3. Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese. Serves 4.


--Abi

Skillet Enchiladas

The new recipe follows. I found it in one of my mom's cookbooks. I love skillet recipes because there is only one pan to wash! --Tammy


Skillet Enchiladas

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1/3 cup milk
1-2 tablespoons canned, chopped green chilies
vegetable oil
8 corn tortillas
2 1/2 cups (10 ounces) finely shredded cheddar cheese, divided
1/2 cup chopped ripe olives

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soup, enchilada sauce, milk, and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.

Meanwhile, in another skillet, heat 1/4 inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas.

Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield 8 enchiladas.

Chicken Cordon Bleu

I was going to follow Jane's lead with another salad. I really think I could eat salads all through the summer season, but couldn't find a recipe that I thought was different and I would like to try. Curtis wanted Chicken Cordon Bleu this week and I was just going to buy them frozen, but didn't see them when I was shopping. So, I decided that I would try making it myself. ( I also really like pounding out meat with our mallet. I find it therapeutic.) I found many recipes on the internet. The other one I was debating to try, just has you pound meat, adding cheese and ham and roll up. Then sprinkle with crumbs. This recipe has a few more steps but looks promising for a crisp Chicken Cordon Bleu. Enjoy! --Kami

Chicken Cordon Bleu
4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup Panko bread crumbs (Japanese style bread crumbs)
1 teaspoon olive oil
2 eggs
2 teaspoons water

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices cheese on each breast, followed by 2 slices ham, and 2 more cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes or until browned and cooked through. Cut into pinwheels before serving.

Fruit Salad with Chicken

Hello everyone,

I believe it is my turn to provide a recipe.  I was browsing the internet and found
this one.  I like summer time salads and this one looked pretty good.  I hope it is!
I am anxious to hear your thoughts about it.  I hope it is good.
--Jane

Fruit Salad with Chicken

1 T mayonnaise, reduced calorie (for dressing)
1/3 c yogurt, nonfat strawberry-sweetened with artificial sweetener
(for dressing)
1 T orange juice (for dressing)
2 c chicken or turkey, cooked and cubed
1 banana, small, sliced
1/2 c celery
lettuce leaves
1 c strawberries, halved
2 oranges, peeled and cut into chunks
1 1/2 c grapes, seedless

Mix first three ingredients for dressing. Combine remaining ingredients
(except lettuce) and mix well with dressing. Serve on lettuce leaves.

Spaghetti with Bacon and Peas and Bruchetta

I have the recipe for the week of May 18th. It's a little early but I had it ready so here it is.

I found it in a Good Housekeeping cookbook. I have never tried it but there was a picture and it looked good (I buy cookbooks for the pictures!) It's pretty simple. Here it is.

Spaghetti with Bacon and Peas

1 pound thin spaghetti
4 slices bacon
1 med onion, finely chopped
1 pkg (10 oz.) frozen peas
1 container (15 oz) part skim ricotta cheese
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Prepare pasta in boiling water. Meanwhile cook bacon in skillet until brown. Transfer to paper towel. Pour off all but 1 TBSP of bacon fat. Add onion and cook until tender and golden.
During last 2 minutes of pasta cooking time, add frozen peas. When pasta is done, remove 1 cup of the cooking water. Drain pasta and peas. Return to pot and toss with ricotta, Parmesan, salt, pepper and reserved water. Add in onion and crumble bacon and toss again. Makes 4 main dish servings.

I am going to make Bruchetta to serve with this recipe. we get baguette bread, slice it up, toast it in the over with mozzarella cheese on top. Then place a spoonful of Bruchetta on top. It is great with pasta.

Here is that recipe:
Bruchetta

5 med tomatoes, chopped
1 small onion, chopped
15 fresh basil leaves, chopped
1 TBSP chopped garlic (I use the kind already chopped in the jar)
5 TBSP olive oil
2 TBSP Balsalmic vinegar
1 tsp salt
dash of black pepper

Enjoy! Shaunae

Inside-Out Pizza

Hi everyone!
My week is here before I was really ready for it. Let me tell you, I have quite a collection of recipes that I have cut out of magazines to try but have never actually been tried yet. So here is one of those. And, I apologize to those of you who don't think they can bake bread. I love baking bread and have never taken the time to try any of these recipes. They are from Family Fun Magazine, which I haven't subscribed to for a couple of years. But, they are still online. It is an article called "Inside-out Pizza." I will give it a try! --Jean

http://familyfun.go.com/recipes/family/feature/famf1202_feat_inpizza/famf1202_feat_inpizza4.html


Pepperoni Bread

Chock-full of pepperoni and cheese, this bread is rolled into a big log, baked, and then sliced into small rounds just right for dipping in marinara sauce.

EASY PIZZA DOUGH:
1 1/4 cups warm water (105° to 115°)
1 package active dry yeast
1 teaspoon sugar
2 teaspoons olive oil or vegetable oil
1 1/2 teaspoons salt
3 to 3 1/4 cups unbleached all-purpose flour
FILLING:
2 to 3 teaspoons dried basil
1/4 pound thinly sliced pepperoni1
1/2 to 2 cups grated mozzarella, or another cheese you like

1. Prepare the dough by measuring the water (which should feel slightly warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, have your child add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
2. Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
3. Have your child rub flour on her hands and sprinkle some on the dough too. Then she should knead the dough for about 7 minutes, until it's springy and supple. TIP: To knead the dough, fold it over itself and push down with your palms, rolling the dough slightly forward as you do. Younger kids can stand on a step stool to get behind the push.
4. Place the dough in an oiled medium-size mixing bowl (it's fun to use a glass bowl so you can watch the dough as it grows), turning it over once to coat the top and bottom. Cover the bowl with oiled plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
5. Punch down the dough several times with your fist, then turn it out onto a floured surface and knead it for 1 minute. Cover the dough lightly with oiled plastic wrap and let it rest for about 10 minutes. Meanwhile, your child can dust a large baking sheet with fine cornmeal. Explain that this will keep the dough from sticking, so there's no need to oil the pan.
6. With floured hands, start pressing the dough into a large square. Switch to a rolling pin and roll the dough into a 12- by 14-inch rectangle. If the dough springs back when you're rolling it, let it rest for an extra 2 or 3 minutes. Keep your rolling pin floured so the dough doesn't stick to it.
7. Have your child lightly brush the surface of the dough with water, then, with dry hands, sprinkle the basil over the dough. Arrange the pepperoni in long rows over the entire dough, except for a 1-inch border on all sides. Then sprinkle on the cheese. TIP: When choosing a cheese for Pepperoni Bread, you can't go wrong with mozzarella--but provolone or a combination of other cheeses will taste great too.
8. Starting at the long edge closest to you, roll up the dough snugly like a carpet. Tightly pinch together the dough along the seam to seal it, then pinch the ends closed and tuck them under. Transfer the log onto the baking sheet seam down and loosely cover it with oiled plastic wrap. Let the dough rest for 15 minutes in a warm spot while you heat the oven to 400°.
9. Remove the plastic and bake the loaf for about 35 minutes, until it's dark and crusty on all sides. Slide the bread onto a wire rack and let it cool for at least 20 minutes before cutting it into thick slices. Serve warm, with marinara sauce on the side for dipping. Makes 6 to 8 servings.

Cheese Calzones
A stuffed calzone is a fun alternative to pizza. Broccoli and sausage make great fillings for this bread, but you can substitute just about any other veggie or meat you like.

INGREDIENTS
Easy Pizza Dough
3/4 cup Quick Marinara Sauce
1 1/2 cups grated cheese (see Pizza-making Tips for more cheese information)
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage
1. Make a batch of Easy Pizza Dough and prepare a large baking sheet.
2. Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches.
3. Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces--the steam in the baking calzone will cook it to just the right tenderness.
4. Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.
5. Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400°.
6. Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful--the steam inside can be very hot. Serves 4 to 6.

Quick Marinara Sauce
Here's a great-tasting tomato sauce you can use with stuffed breads, pizza, and pasta. (If you like a thicker sauce, stir in 1 to 2 tablespoons of tomato paste when you add the crushed tomatoes.)
INGREDIENTS
2 tablespoons olive oil or vegetable oil
1 cup finely chopped onion
1 clove garlic, minced
1 28-ounce can crushed tomatoes in puree
1/2 teaspoon each dried basil and oregano
1 teaspoon sugar
1/4 teaspoon salt, plus more to taste
Pepper, to taste
Heat the oil in a medium-size saucepan. Stir in the chopped onion and sauté it for about 8 minutes, until translucent. Stir in the garlic and sauté for another 30 seconds.
Stir the remaining ingredients into the pan, then cover the sauce and bring it back to a simmer, stirring occasionally. Cook the sauce for about 10 minutes, stirring often. Add more salt and pepper to taste. Makes about 4 cups.

Pizza-making Tips
• A Tip for Helping Dough Rise: How does yeast make dough rise? Yeast is actually a plantlike organism that feeds on the natural sugars in flour. As it does so, it produces carbon dioxide bubbles, which are trapped by the stretchy proteins in wheat, thereby expanding the dough. Just like plants, yeast needs warmth and moisture to come out of its dormant state--in other words, to activate it. Once you've kneaded yeast dough, you can aid the rising process by placing it in an unheated oven and setting a pan of steaming water on the rack below it.
• Choice Cheeses: Those convenient new pizza-cheese blends you see in the grocery stores these days are one indication that pizza-lovers are finally venturing beyond plain old mozzarella. We say it's about time. Mozzarella is still a great choice for stuffed breads and pizzas, but why limit yourself? Instead of using just one cheese, combine two or more into your own custom blend. Italian cheeses, such as mozzarella or romano, always taste wonderful together. A good rule of thumb is to balance out sharp, dry cheeses with creamy melting cheeses like Monterey Jack or mild cheddar. Even feta makes a great cheese for calzones, and it goes especially well when you're including olives or onions. Dare to be bold!

New Shepherd's Pie

Okay, so I've been debating and debating as to what recipe to share. I think I'll share my mom's Shepard's pie recipe. This is a little different then a lot of the ones I've seen.

1 lb hamburger
a little ketchup, mustard, 2 pieces of bread (make bread crumbs), 1 egg

You combine these ingredients (ketchup and mustard to taste) like you would a meat loaf. Press it into a glass pie dish or pie tin of some sort. Bake at 350 unitl it's cooked thoroughly (about 30 min.)

Meanwhile....
4-6 potatoes (depending on how many you want.- you could also use potato pearls or flakes to make it faster) boil and mash like you normally would When the "meatloaf" is done pile
these potatoes on high. My mom quite often will have 3-5 inches of mashed potatoes on top. You can stick this back in the oven while you make a cheese sauce, or you can make the cheese sauce while the potatoes are boiling and meat is cooking.

Cheese sauce (basic rou - hmmm, I don't know how to spell that)
3 Tblsp butter
2 - 3 heaping Tblsp flour
milk
1- 1 1/2 cups sharp cheddar cheese (mild can be used, but it tastes better with sharp)
salt to taste.
let butter melt in a sauce pan, add flour and salt to taste (you might need more than you think, this is a very mild recipe and if you love flavor add the salt now) Mix until it is a paste. *Slowly add milk*, *stirring* *continuously*. At first it looks like the paste is just getting thicker from the milk. Soon it will thin out a bit. The amount of milk you need is approx 3 cups plus or minus a bit. It will continue to get thicker. If it isn't getting thicker, be patient, let it come to a small boil and it will get thicker. Add the cheese and this will help it get thicker also.

This is a yummy cheese sauce that you can use for anything. Growing up , my mom would serve us broccoli with this cheese sauce on top. You could also use it for mac and cheese. We usually serve the shephard's pie on the plates and then put the cheese sauce on top. Mac doesn't like so many potatoes, so you could add more meat and fewer potatoes. My mom doesn't put any veggies in it, but always serves a green salad or some sort of veggie. If you wanted to try the cheese sause with the broccoli, this might be the opportunity to do it. This really is a quick meal. While the meat is cooking you can do all of the other stuff and time it pretty good. I hope you enjoy!! Have a good week! --Susan

Pork and Pineapple Kebabs

Hey Ladies!
I haven't been so good at trying the recipes, but I am sure getting a great collection to try someday! I am sticking with the pork and thought this would be a fun summer recipe! This recipe is only for two kebabs, so I am sure most of you will have to adjust for your family size. Hope you enjoy! --Charity

Pork and Pineapple Kebabs
1 (3/4-pound) pork tenderloin
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. soy-sauce
1 Tbsp. orange juice
1 Tbsp. grated fresh onion
2 tsp. lemon juice
1/8 tsp. slat
Dash of black pepper
1 bay leaf
10 (1-inch) cubes fresh pineapple (1 8-ounce can pineapple chunks may be substituted)
10 (1-inch) pieces red bell pepper
Cooking spray

1. Trim fat from pork. Cut pork into 10 (1-inch) cubes. Combine brown sugar and next 7 ingredients in a large zip-top plastic bag; add pork. Seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
2. Remove pork from bag, resering marinade. Discard bay leaf. Thread 5 pork cubes, 5 pineapple cubes, and 5 bell pepper pieces alternately onto each of 2 (12-inch) skewers.
3. Prepare grill.
4. Place kebabs on grill rack coated with cooking spray, and grill 14 minutes or until done, turning and basting frequently with reserved marinade.

German Fare- Wiener Schnitzel & Spaetzle

And now for something completely different.. Since we've had a lot of chicken recipes, I thought I would throw a pork one out there. This about the only pork thing I eat (not a fan of the other white meat). This is a recipe that my Dad got from his mission to Germany. It's super easy and fast - but a little messy. It is German food, so if you're looking for something healthy... stop here. --Abi

Wiener Schnitzel
8 thin cut boneless pork chops
3/4 C. Flour
1 tsp. Salt
2 Eggs
2 Tbls. Water
2 C. Bread Crumbs
Pound chops to about 1/4 in. thickness.
In 3 separate dishes combine the following:
1. Flour mixed with salt
2. Eggs beaten with water
3. Bread crumbs
Dip each chop first in flour, then eggs, then bread crumbs, make sure to cover chops completely with each. Pan fry chops in a few tbls. oil until browned on each side.
Best if served with spaetzle (recipe follows) and mushroom gravy (you can buy this in dry mix - by the gravy mixes).

Spaetzle (pronounced Spets- ul - a)
5 Eggs
1 tsp. Salt
Flour
Bring 2 quarts of water to boil.
Beat eggs with salt.
Add enough flour to make a very thick goopy mixture.
Force mixture through holes of a colander (or use a spaetzle press) into the boiling water.
When noodles rise to the top(about 2-3 seconds, really!), remove from water with slotted spoon.
Serve with the mushroom gravy.

Sweet & Sour Chicken Stir Fry

Hi everyone! I'm sure you've all made stir fry before, but this one looked easy and a little different than usual. It's also flexible so you can use your favorite veggies in it. Enjoy! --Tammy

Sweet & Sour Chicken Stir Fry
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-sized pieces
4 cloves garlic, minced
2 teaspoons grated or minced ginger
1 cup chicken broth
6 cups bite-size pieces of vegetables (snow peas, broccoli, bell peppers, carrots, bok choy)
5 oz. can sliced water chestnuts, drained (optional)
Whisk vinegar, soy sauce, cornstarch, and apricot preserves in a small bowl. Set aside.
Heat 1 tablespoon oil in a large skillet over med-high heat. Add chicken and cook undisturbed for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown. Transfer to plate.
Add remaining 1 tablespoon oil, garlic, and ginger to the pan and cook, stirring, until fragrant, about 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat, cover and cook about 4-6 minutes. Stir in water chestnuts (if using) and chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with rice.

Wheat and Hamburger Casserole

It is my turn to provide the recipe next, so I'm sending it out now. It requires a little bit of forethought, as well as wheat (which hopefully everyone already has). For those who don't know us, my husband, Andrew, is the Food Storage Specialist in our ward, so we are always looking for new and interesting things to do with wheat or other food storage items. This recipe came from a lady in the ward whom I trust, so it shouldn't be too scary. I've been wanting to try it out for a while and this seemed like the perfect venue. --Kristy

WHEAT AND HAMBURGER CASSEROLE

*2 c. whole wheat berries, cooked
1 lb. hamburger
1 c. onion, chopped
1 tsp. chili powder
1 tsp. garlic powder
2 c. grated Jack cheese
1 clove garlic, minced
1 tsp. cumin or oregano
1 qt. tomatoes or 2 16-oz can diced tomatoes (drain a little juice off)
2 8-oz. cans tomato sauce
1 small can chopped olives

Brown hamburger with onions and green peppers in large skillet. Add wheat along with spices. Stir in tomatoes, sauce, and olives. Simmer for 30 minutes. Place in oven proof casserole dish, top with cheese and bake at 350 for 30 minutes. Serves 8.

*To make wheat berries, cook in crock pot on low overnight. 2 c. water to 1 c. wheat

Chicken Salad Panini

Chicken Salad Panini
http://www.kraftfoods.com/kf/recipes/RecipeDetail.htm?recipe_id=104889

Prep Time: 10 min
Total Time: 16 min
Makes: 4 servings, one sandwich each

2-1/2 cups chopped cooked chicken breast
1/4 cup KRAFT Mayo Light Mayonnaise
2 Tbsp. OSCAR MAYER Real Bacon Bits
2 Tbsp. thin green onion slices
2 Tbsp. KRAFT Light Ranch Reduced Fat Dressing
8 slices multigrain bread
1 tomato, cut into 8 thin slices
4 KRAFT DELI FRESH 2% Milk Reduced Fat Sharp Cheddar Cheese Slices

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.

COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Kraft Kitchens Tips
Serving Suggestion:
Serve with a piece of fruit and CRYSTAL LIGHT Lemonade.

Jazz It Up:
Stir a little GREY POUPON Dijon Mustard into chicken salad mixture before spreading onto bread slices as directed.

Stove Top Easy Cheesy Chicken Bake

Here is a quick and easy casserole that my kids really like. I usually use Cream of Mushroom soup instead of the cream of chicken just because we like it better and I also use fresh broccoli
florets. You just need to make sure that they are small enough to cook all the way through when it’s baking. This is one of those recipes that I usually have everything on hand so if I’m in a rush I can throw it together really quick. I hope you enjoy it!! --Joy

Stove Top Easy Cheesy Chicken Bake

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, about 1-1/3 cups each

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups Shredded Cheddar Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.

MIX chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.

BAKE 30 min. or until heated through.

Slow-Cooked Oriental Chicken

I love my slow-cooker. It's nice to put dinner together in the morning and not worry about it till meal time.

Slow-Cooked Oriental Chicken
1 broiler-fryer chicken cut-up (3-1/2 to 4 lbs.) I use chicken breasts & cut into
lg. strips
2 Tblsp. vegetable oil
1/3 cup soy sauce
2 Tablespoons brown sugar
2 Tblsp. water
1 garlic clove minced (optional)
1 tsp. ground ginger
In large skillet, brown chicken pieces in oil on both sides. Transfer to slow-cooker. Combine the remaining ingredients & pour over chicken. Cook on high 1 hr. Reduce heat to low & cook 4-5 hrs. longer.
Remove to platter and garnish with 1/4 C slivered almonds. I serve it with rice.

I hope this is something everyone will enjoy. I'm anxious to hear your comments.
Kayla

Beefy Biscuit Cups

Beefy Biscuit Cups
1 lb ground beef
1 jar (14-oz) spaghetti sauce
2 tubes (8-oz each) large refrigerated biscuits
1 cup (4-oz) shredded Cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoonfuls meat mixture into the center of each cup. Bake at 375 degrees for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted. Makes 8 servings.

Chicken Lasagna

Chicken Lasagna
1 cut up cooked chicken (3-4 cooked chicken breasts)
8 oz. cream cheese
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 cup milk
2 cups sour cream (1 pint)
1/2 tsp. salt
10 oz. lasagna noodles
½ lb. shredded mozzarella cheese
In a saucepan or microwaveable dish, combine cream cheese, soups, milk, sour cream and salt. Heat on stove or in microwave until cream cheese is melted.
Cook lasagna noodles, as directed, leaving them a little firm.
Layer sauce, noodles, chicken, and mozzarella cheese. Repeat.
Bake uncovered at 350 for 30 minutes. (Note: This can be made ahead and put in the refrigerator. You just need to let it cook a little longer.)
Some variations: I think this would be good with some par-boiled vegetables added to the cream sauce like: carrots, broccoli, red pepper, and zucchini or summer squash (when in season).
Also, you could easily substitute frozen cheese ravioli for the lasagna noodles in the layering.
Serving suggestions: Green or Jello Salad, hot rolls, and brownies.

Dinner Club Invitation

Hello Everyone!
I have been eager to get more motivated in my dinner meals and so I thought I would invite any of you who are interested to join our Dinner Club.

This is how it works:
We give everyone a week in which they choose a new recipe to share with everyone else. You can feel free to give serving suggestions or add a dessert, etc., but that is not required. (You send your recipe out a few days before the week begins or close to the beginning of the week.) Then, we all can give it a try sometime during the week. You send feedback on how you liked it, how you altered it or would for next time, if it was a keeper, etc.

It is just a way to try something new and also gives you one less meal to ask: "What am I going to fix for dinner?"

So, if you are interested, let me know and I will add you to the rotation schedule. The more people we have, the less often you will have to give your recipe. If you are interested in receiving recipes, but not in contributing your recipes, I can send you the recipes.