Corn Chowder


¼ cup diced celery
¼ cup chopped onion
¼ cup chopped green or red bell pepper
2 cups fresh corn kernels
1 cup diced unpeeled potatoes
1 cup fat-free chicken stock
½ teaspoon salt, optional
¼ teaspoon paprika
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
2 tablespoons flour
2 cups skim milk, divided

In sauce pan over medium heat, combine celery, onion, bell pepper, corn, potatoes and chicken stock. Cover with TempAlert with it open; cook until it whistles. Reduce heat to low, close control and simmer 15 to 20 minutes until potatoes and celery are tender. Stir in salt, paprika, pepper and parsley; mix well.

In jar with tightly fitting lid, combine flour and ½ cup milk. Shake to blend thoroughly; stir into chowder. Add remaining cups milk; cook and stir over medium heat, until thickened and bubbly. Cook and stir 2 additional minutes. Serve in heated soup bowls or tureen.

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Apple Oatmeal Bake


1/4 cup pecans, finely chopped
3 large apples, cored, sliced
1/2 inch thick
2 tbsp. fresh lemon juice
1/4 tsp. cinnamon, ground
2/3 cup all-purpose flour
1/3 cup margarine
1/4 cup honey
1/4 cup brown sugar, firmly packed
1/2 cup old-fashioned oatmeal, uncooked


Preheat oil core skillet to 375ºF/190ºC.  Add pecans, stirring frequently for about 1 to 2 minutes, until fragrant and toasted.
Place apple slices in skillet.  Sprinkle with lemon juice and cinnamon.
In a large mixing bowl, blend flour and margarine with a pastry blender until crumbly; add honey, brown sugar and oatmeal.  Spread over apples; cover.  Reduce heat to 250ºF/121ºC and back 30 minutes or until apples are tender.  Top with pecans.

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Puerto Rican Flan


1/2 cup sugar
1 12 ounce can evaporated milk
1 14 ounce can sweetened condensed milk
1 tsp. vanilla
6 eggs


Prepare large skillet by filling in halfway to the top of the skillet with water.  Place utility rack on the lip of the skillet.  Bring water to a boil over medium heat.
Make caramel in a small saucepot by melting the sugar at medium heat.  Stir until sugar turns light brown.  Pour the melted sugar into double boiler inset, quickly turning pan so caramel covers the bottom.
In a blender mix the evaporated milk, sweetened condensed milk, vanilla and eggs.  Pour this mixture on top of the caramel in the double boiler inset.
Place double boiler from the utility rack.  Run a knife around the edges of the flan and turn onto a large plate.  If the top of the flan seems to have excessive moisture, blot it off with a paper towel.

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Graham Cracker Date Cake



2 cups graham cracker crumbs
1/4 teaspoon salt
1 egg
1/2 cup brown sugar
1/2 cup chopped pecans
2 teaspoons baking powder
1/2 cup raisins, dates or apples, chopped
1-1/2 cups milk


Roll graham crackers into small coarse pieces. Mix well with brown sugar. Add baking powder, raisins (or dates or apples), pecans (or coconut), and egg. Stir in milk. Butter the cold double boiler unit and fill with graham cracker mixture. Cook in 2 quart pan over medium low heat, reducing heat as required. Allow 1-1/2 hours to complete

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Ozark Pudding


1 egg, whole
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts, to garnish
3/4 cup of sugar
1 teaspoon baking powder
5 small raw apples, peeled, cored and diced
1 pint heavy cream

Beat egg and sugar until very smooth. Mix flour, baking powder, salt and stir in the sugar. Simmer apples, nuts and vanilla. Bake in buttered large skillet covered for 30 minutes over low heat. Remove from pan. Serve cold with whipped cream or ice cream. Garnish with chopped walnuts.


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Stuffed Mushrooms


2 cloves, garlic minced or pureed with a knife
¼ cup onions, minced
1 tablespoon fresh parsley, chopped
½ cup Velveeta Italian cheese, shredded
1 6-ounce can crab meat, drained (or freshly boiled)
12 large mushroom caps, stems removed
½ teaspoon paprika

Soft cheese, like the one in this recipe, is shredded easier when firmed by placing in freezer for 15-30 minutes.

In a mixing bowl, combine garlic, onions, parsley, cheese, and crab meat, mix well, and fill each mushroom cap with crab mixture. Place stuffed mushrooms in large skillet; cover.  Once vapor seal is formed (approximately 5 minutes) reduce heat to low for an additional 10 minutes.  Remove from skillet with slotted spoon to serving plate and sprinkle with paprika.


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Posted in Appetizers/Salads

Hot Crab Dip


½ cup Parmesan cheese, grated
2 cups fat free or low fat mayonnaise
1 6 ounce can Dungeness crab meat
1 13 ounce jar artichoke hearts, drained and chopped
1 green onion, dices
½ teaspoon cayenne pepper
Tortilla chips

Combine Parmesan cheese, mayonnaise, crab and artichokes in stockpot, heat set at medium-low, about 15 minutes.  Place crab mixture in serving bowl, top with green onions and cayenne pepper. Serve with tortilla chips.


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Bacon Wrapped Water Chestnuts


24 strips bacon, cut in half (Canadian bacon or prosciutto)
1 cans whole water chestnuts
1 cup reduced calorie ketchup
1 cup honey
24 toothpicks
parsley (optional)
sliced oranges (optional)

Wrap one-half slice bacon around one whole water chestnut, secure with toothpick. To cook: Preheat skillet over medium heat (350°F/180°C for Electric Skillet). When heated, place bacon wrapped water chestnuts in pan; cover. After about 5-7 minutes turn. Repeat the process until bacon is cooked to desired crispness. When finished cooking, drain grease from pan, reduce heat to low (simmer for Electric Skillet). While chestnuts are cooking, combine ketchup and honey in mixing bowl. After grease has been removed from skillet, pour mixture over wrapped chestnuts; cover. Continue cooking on low heat about 10 minutes, turn occasionally to glaze. Garnish with parsley and sliced orange.

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Marinated Flank Steak


2 pounds flank steak
2 cloves garlic, minced
¼ cup onion, minced
¼ cup olive oil
1 fresh lemon, juice of
½ cup red wine
3 tablespoons balsamic vinegar
1 tablespoon dried oregano
1 tablespoon fresh parsley, chopped fine (or dried)

Using a filet knife, lightly score flank steak, against the grain, on both sides.  Prepare marinade, in large baking dish by combining all of the other ingredients. Place the steak in the dish, turning to coat it, cover and refrigerate until ready to cook, 20 minutes to an hour. To marinate overnight, place steak in large zip lock bag with marinade and refrigerate. Preheat large skillet over medium heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the steak in the hot, dry skillet. Sauté until steak releases easily from the pan, 4 to 5 minutes. Turn the steak, cover the pan and brown on other side until beef releases easily from the skillet, 4 to 5 minutes. Deglaze skillet with marinade. Slice steak diagonally across the grain in ¼-inch strips. Pour marinade sauce over the steak and serve with baked or garlic mashed potatoes.

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Beef with Broccoli


3 cups cooked rice, white or brown
1 lbs. lean round steak
1 tablespoon dry sherry, divided
2 teaspoons cornstarch
1 tablespoon cornstarch
2 teaspoons sugar, divided
2 teaspoons sesame oil
2 teaspoons reduce-sodium soy sauce, divided
1 lb. fresh broccoli
½ cup chicken broth
1 tablespoon hoisin sauce
½ teaspoon ground white pepper
1 tablespoon safflower oil
1 tablespoon ginger, freshly grated
2 teaspoons fresh garlic, minced
1 medium sweet red pepper cut in julienne strips
1 tablespoon sesame seeds, toasted

Prepare rice in saucepan according to package directions. Slice steaks diagonally across grain into ¼-inch strips. In large mixing bowl, combine; 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil,
1 teaspoon soy sauce, stir well. Add steak, tossing gently; cover and marinate in refrigerate 1 hour. With a paring knife, trim broccoli and remove tough ends of lower stalks. Cut off florets, set aside. Slice stalks in ¼-inch strips, set aside. In small mixing bowl, combine 1 tablespoon cornstarch and 1 tablespoon dry sherry, stir well. Add chicken stock, hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and white pepper; stir well and set aside. Preheat skillet over medium heat, add safflower oil; allow to heat 1 minute. Add ginger and garlic, stir fry about 20-30 seconds. Add beef and marinade, stir fry 1 minute. Add broccoli and red peppers, stir fry 2-3 minutes to desired doneness. Add cornstarch mixture and continue to stir. Reduce heat to low; cover. Cook 2 minutes or until mixture slightly thickens. Spoon beef with broccoli over rice.


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