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Monday, May 29, 2017

Sour Cream Cornbread





  
  
      Ingredients

 1 cup self-rising cornmeal
 1/2 cup salad oil
 2 Lg. eggs
 1 small can cream style corn 
 8-ounce sour cream                            

                       

                                 
 Directions

 1. Mix meal, oil, eggs and corn thoroughly. 
Fold in sour cream.

 2. Pour into greased muffin tin and bake at 
450 F for about 20-25 minutes. 



Glazed Kiwi Muffins





  
  
      Ingredients

 1 1/2 cups flour
 2 teaspoons baking powder
 1/2 cup sugar
 1/2 teaspoon salt
 1 egg
 1/4 cup vegetable oil
 1/2 cup skim milk
 4 kiwis, peeled and thinly sliced, then quartered
 1/8 teaspoon nutmeg

 Glaze

 1 cup powdered sugar
 2 tablespoons plus 1 teaspoon milk                           

                       

                                 
 Directions

 1. Preheat oven to 400°F degrees. 

 2. Prepare 12 regular muffin cups with cooking spray. 

 3. In a mixing bowl mix flour, baking powder, sugar, 
and salt together in a bowl. Then add egg, oil, and milk. 
Stir in kiwis and nutmeg. 

 4. Divide evenly among muffin cups, and bake for 10-15 
minutes until toothpick comes out clean.

 5. To make the glaze completely combine all ingredients 
in a bowl, then drizzle over the tops of the muffins before serving.



Blueberry Banana Pancakes





  
  
      Ingredients

 1 cup of pancake mix 
 3/4 cup water
 2 ripe bananas, peeled and sliced
 3/4 cup of blueberries
 1/4 teaspoon cinnamon
                               Cooking spray for the griddle                           

                       

                                 
 Directions

 1. Mix the pancake mix and water in a mixing bowl. 
Let stand for 5-6 minutes.

 2. Fold in the 3/4 cup of blueberries, and the cinnamon
 to the mix.

 3. Coat the surface of the griddle with cooking spray. 

 4. Pour 1/4 cup of the pancake batter into the griddle and 
cook until it turns golden brown on the side, then flip and 
brown the other side.

 5. Top with the banana slices.




Saturday, May 13, 2017

Pork Cabbage Rolls







  
  
      Ingredients

 16-18 large cabbage leaves 
 1/2 cup uncooked white long-grain rice 
 8 oz. ground pork 
 1 medium onion, chopped finely 
 1/4 cup finely chopped fresh dill 
 1 clove(s) garlic, crushed 
 1 tablespoon tomato paste 
 2 teaspoons ground cumin 
 1 teaspoon ground coriander 
 1 teaspoon ground allspice 
 4 cloves garlic, quartered 
 2 medium tomatoes, chopped coarsely 
 2 14 oz. cans crushed tomatoes 
 1/4 cup lemon juice                           

                       

                                 
 Directions

 1. Discard thick stems from 12 cabbage leaves; reserve remaining leaves. 
Boil trimmed leaves until just pliable; drain. Rinse under cold water; drain. 
Pat dry with paper towels. 

 2. In a medium mixing bowl combine rice, pork, onion, dill, crushed garlic, 
paste, and spices.

 3. Place one trimmed leaf, vein-side up, on board; cut leaf in half lengthways. 
Place a level tablespoon of the pork mixture at stem end of each half; roll each 
half firmly to enclose filling. Repeat with remaining trimmed leaves..

 4. Place reserved leaves in base of wide saucepan. Place only enough rolls, 
seam-side down, in single layer, to completely cover leaves in base of saucepan. 
Top with quartered garlic, chopped fresh tomato then remaining rolls.

 5. Pour undrained tomatoes and juice over cabbage rolls; bring to a boil. 
Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes 
or until cabbage rolls are cooked through. Divide cabbage rolls and sauce 
among serving plates.



Saturday, April 15, 2017

Toasted Pecan Chicken






      Ingredients

 4 boneless chicken breasts
 1/4 tsp pepper
 1/4 tsp salt
 3 Tbsp butter
 1 1/2 cups whipping cream
 2 Tbsp orange marmalade
 1 Tbsp Dijon mustard
 3/4 cup chopped toasted pecans                          

                     

                               
 Directions

 1. Pound chicken thin between wax paper.
Season with salt and pepper.

 2. In a large skillet, melt butter. Cook chicken
 over medium-high heat for 3-4 minutes per side.
Remove chicken from skillet.

 3. Reduce heat to medium, add whipping cream,
 marmalade, and mustard, stir well. Add chicken,
sprinkle with pecans, and cook 8 min or until
sauce thickens.

 4. Serve over rice, if desired.



Friday, April 14, 2017

Spinach and Feta Omelet





  
  
      Ingredients



 4 Cups spinach, washed chopped
 6 Large eggs
 1 Tablespoon butter
                         1/2 Cup feta cheese                           

                       

                                 
 Directions

 1. In a saucepan, cook spinach, covered, in a small 
amount of boiling salted water for 3 to 4 minutes or 
till tender.Drain thoroughly.

 2. In a medium mixing bowl, beat eggs well. Add 
drained spinach; continue beating till thoroughly mixed. 

 3. Heat half of the butter in a 7- or 8- inch omelet pan 
over medium-high heat. Pour half of the egg mixture 
into pan. 

 4. As eggs set, run a spatula around the edge of the skillet, 
lifting eggs and letting uncooked portion flow underneath.

 5. Cook till top of omelet is set. Turn omelet; sprinkle with 
half of the cheese. Cook 2-3 minutes more.

 Makes 2 servings



Monday, April 3, 2017

Glazed Turkey Meatloaf






Glazed Turkey Meatloaf
  
  
      Ingredients



 1 pound ground turkey
 1/4 cup bread crumbs
 1/3 cup milk
 1 egg, beaten
 1 sm. onion, chopped
 Salt and pepper to taste
 1/2 teaspoon thyme
 2 tablespoon catsup

 Glaze:

 3 tbsp. brown sugar
 1/4 cup catsup
 1/4 teaspoon nutmeg
                             1 teaspoon dry mustard                           

                       

                                 
 Directions

 1. Combine bread crumbs and milk in a bowl. 
Add turkey, egg, onion, seasonings and catsup. 
Mix well and pat into a small meatloaf pan.

 2. Bake at 350 degrees for 35-40 minutes.

 3. Combine glaze ingredients and spoon over loaf. 
Bake for 20-25 minutes more.