Healthier Dip

I have been on the lookout for a healthier dip to serve with chips or a vegetable tray. We really like my version of ranch dip (check my archives for that one), but I saw a container of dip made with yogurt at Walmart and decided to search my obsessively-huge files of recipe clippings. Never fear...there it was, a clipping from some magazine from years ago. Hope all the ingredients are still available in stores!

Healthier Dip
2 C yogurt (plain, lowfat)
1 pkg. (10 oz.) frozen spinach, thawed, drained and squeezed
1/3 C minced onion (think I'll use green onions)
1 envelope Lipton Vegetable Recipe Soup Mix
raw vegetables or chips

Combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve. Place in middle of chips or raw vegetables for dipping.

Prize-Winning Turkey Stroganoff

I am going to continue our theme of turkey recipes this week. It all started because I decided to thaw out one of my post-Christmas bargains from my freezer (at 25 cents a pound, I bought the biggest ones in the case to stash away for later!) Today our recipe is a very old newspaper clipping from area cooks who won prizes for their delicious dishes. We like stroganoff, and turkey makes it milder in flavor.


Turkey Stroganoff

Saute 1/2 C chopped onions in a TBSP table fat (butter) until brown. Add 2 C diced turkey and 1 C turkey broth, boil for 3 to 5 minutes. Add 1 can cream of mushroom soup and 1 C dairy sour cream; heat together. Serve over hot noodles and garnish with parsley.

(My apologies to the cook-I didn't have her name on the clipping.)

I will be at these swaps today:
-LifeasMom
-Prairiestory
-MizHelen'scountrycottage

Turkey Burgers

In the winter, these burgers are best when fixed on a George Foreman Grill. Stack all the fixin's on them that you like on your hamburger! Add a few (baked) chips and you have a healthy "game day lunch" for in front of the T.V. :) Then, go watch WVU dominate!-oops, did I say that out loud?!

Turkey Burgers

1 pound ground turkey
1 small onion, diced fine
1/2 tsp each: salt, pepper, paprika, thyme, sage
2 TBSP parsley
1/4 C bread crumbs (I like Italian), or cracker crumbs
1 egg, lightly beaten

Combine all ingredients. Form into patties and fry in olive oil until browned on both sides and done in the middle (or cook on Foreman grill).

Adapted from Kerr Home Canning Book's recipe for "Chicken Patties" (Chicago World's Fair Edition-1933).

I will be at these swaps today:
-WeareThatfamily
-Kellythekitchenkop
-DiningwithDebbie
-Thethriftyhome
-WhoisDrLaura

Book I'm reading: The Shack

Oriental Turkey

Sorry I missed you yesterday; I was traveling. My menu will be scattered this week, anyway, so you didn't miss anything. As promised, we will be sharing turkey recipes this week. We thrifty folks know that buying turkeys (and hams) after the holidays at bargain prices (and stashing them in the freezer) means you always have something to fix that makes a lot of meals! Hopefully, these recipes will provide variety. Happy Tuesday!

Oriental Turkey

1 turkey breast half
Cook in oven at 325 degrees for one hour. Top with 1/2 to 1 cup apricot preserves mixed with 1/2 C Catalina or Spicy French dressing. and 1 TBSP dried onion flakes. Bake 1/2 hour longer uncovered, basting occasionally. I like this with Lipton Terriyaki Noodles as a side.

I'll be at these great swaps today; check them out!
-Atthewell
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
_33shadesofgreen
-From Mess Hall to Bistro
-Fudgeripple

Butterfinger Candy Bar Cake

Last night, as I was cleaning up the dishes after dinner, I got a bad whiff of some nasty smell. I soon realized that I had a bad potato in a bag of them. It's amazing how one bad potato or apple can have such a strong odor. I tossed the spoiled potato and stored the others away (to have with a turkey later in the week). As I was searching through my recipes for new ways to use my excess of potatoes, I found this delicious-sounding cake recipe. I thought someone who reads my blog might like Butterfinger candy bars as much as we do. Here you go:


Butterfinger Candy Bar Cake
(Marsha Loiacona)

1 boxed angel food cake mix (or store-bought, bakery cake!)
1 large container Cool Whip
2 Butterfinger candy bars

Prepare angel food cake mix according to package directions. Crush the 2 candy bars and mix into the Cool Whip. (Candy bars crush better when chilled.) When cake is completely cooled, frost with the Cool Whip mixture. Enjoy.

Book I am reading: The Shack by William P. Young

I'll be at these swaps today:
-LifeasMom
-Prairiestory
-MizHelenscountrycottage

French Dip Sandwiches-Easy and Cheap!

We had a nice, relaxing 3-day weekend around here thanks to MLK Day. By Sunday evening, I was really in relaxation mode. When it was time to start making dinner, I remembered that I had leftover brisket in the freezer, so I came up with an idea that sounded good to me and "Sunday Night Creation" was born. (I love to come up with new ways to use up leftover meats!)

Marcia's French Dip Sandwich-Easy and Cheap

1 pound of leftover beef (brisket is what I used)
1 can of Campbell's Select Harvest French Onion Soup (with caramelized onions)
Sandwich or sub buns
Provolone cheese (or whatever cheese you like)
Margarine
A little corn starch
Fresh spinach leaves

I threw the thin slices of beef into the crock pot, and dumped the can of soup over the meat. I set the pot on High and went back to relaxing. Ten minutes before we were ready to eat, I set my oven on 400 degrees and sprayed a baking sheet with cooking spray (I like olive oil). Next, I placed the buns in halves in a single layer; spread half with margarine and put a slice of provolone cheese on the other half. Next, put buns in the oven until cheese melts and buttered sides are toasted. Thicken onion soup and beef juices with a little corn starch. Place meat on buns and top with fresh spinach leaves if you like. I served this with baked waffle fries and everyone was happy! I think this beef and onion mixture would be equally delicious with mashed potatoes and green vegetable for a fancier meal.

I will be at these swaps today:
-BlessedwithGrace
-Gypsyscorner
-BeautyandBedlam
-Allthesmallstuff
-WhoisLaura
-33shadesofgreen
-Fudgeripple

Cabbage Soup

You've gotta love a recipe for cabbage soup that adds a dash of Tabasco Sauce! I had to make a stop at the store this morning, anyway, so I got a small head of cabbage to make this soup. Also bought a heating pad-to warm up the sheets before we climb into bed...comfort...lots of comfort is what you need in January. I hope you have a good day!

Cabbage Soup
(Victoria Garbarino)

1 small cabbage, shredded
1 C chopped celery
1 C chopped onion
1 TBSP lemon juice
4 C finely-chopped tomatoes
4 C water
Dash of hot sauce, optional
4 beef or chicken bouillon cubes
Salt and pepper to taste
12 oz. club soda

Place 1 C water in the bottom of a large pot. Add cabbage, celery and onion; cook until tender (about 5 min.). Add remaining ingredients and simmer for 1 hour. Divide evenly. Each serving provides 3 1/4 vegetable exchange, 5 calories optional exchange.

I will be at these swaps today:
-Diningwithdebbie
-WeareThatfamily
-Kellythekitchenkop
-Kingscourt4
-Turningbacktheclock

Won Tons

One of my friends from University Church of Christ in Oklahoma gave me this recipe. Carol used to bring these to Family Game Night and they were gobbled up in a hurry! You had to be sure to get one of Carol's won tons on your first trip through the line, or you just wouldn't get one. I was told, by others at church, that Carol's mother, Umeko Wellspring, was also a great cook and used to bring them to church fellowships. Carol was very nice to share her recipe with me. I have to say that while her won tons were always shaped beautifully-mine are not! There's a talent involved with wrapping won tons (if you're not familiar with the method, you can just fold them in half and pinch the edges with a fork like a pot sticker.) I miss seeing Carol, Joe and their daughter, Amy; what a nice family.

Umeko Wellspring's Won Tons

1 pkg. won ton skins (I found these in the produce section at Country Mart)
small pkg. ground chuck
chopped scallions
1 can (14 oz,) chop suey vegetables (drained and chopped)
1 TBSP (or more) fresh ginger, grated
2 TBSP soy sauce
1 TBSP cooking sherry
salt and pepper

Brown ground chuck in skillet; drain off grease and add the rest of ingredients except won ton skins. Place a spoonful of mix in the middle of each won ton skin and fold, Fry in deep skillet or deep fryer until light brown. Drain on paper towels. (Good with plum sauce or hot chili sauce!)

I will be at these swaps today:
-WeareThatfamily
-DiningwithDebbie-
-Seaside Simplicity
-Thethriftyhome

Fresh Spinach and Mozzarella Salad

We've been eating a lot of heavy, rich meals during the holidays and I assume that several of you have, too. So, I thought today would be ideal for a sharing a salad recipe. Enjoy!

Fresh Spinach and Mozzarella Salad
(Bon Appetit magazine Dec. '94)

1 C of your favorite Italian dressing
1 TBSP chopped fresh garlic
1 TBSP balsamic vinegar
1 tsp dried oregano
1 lb. plum tomatoes, seeded and sliced
12 oz. mozzarella cheese, cut into cubes
1/2 red onion, thinly-sliced
1/2 10 oz. bag ready-to-use spinach leaves
(and I think leftover cubed ham could make this a main course!)

Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl. Mix in tomatoes, cheese and onion. (Can be prepared 1 hour ahead. Let stand at room temp., tossing occasionally.) Add spinach to salad and toss to combine. Season to taste with salt and pepper and serve.

I will be at these swaps today:
-BlessedwithGrace
-BeautyandBedlam
-Gypsyscorner
-Allthesmallstuff
-Astrollthroughlife

Carmel Corn

Here's a very-yellowed and crumpled recipe that I found stuck in the Nebraska Farmer Cookbook from 1946 (which I plan to review tomorrow). With the cool Fall weather and football games on TV, I thought a popcorn snack might be a good choice for today. Enjoy!


Caramel Corn

2 C brown sugar
2 sticks margarine
1/2 C white syrup
vanilla
1/2 tsp baking soda
14 C popped corn (I'd throw in some peanuts, too!)

Place popped corn in a shallow pan. Mix all ingredients in heavy sauce pan except flavoring. Bring to a boil for 5 minutes. Remove from heat and add vanilla and 1/2 tsp baking soda. Stir through and pour over popcorn. Bake 1 hour in 250 degree oven stirring every 10 or 15 minutes to coat corn.

I will be at these recipe swaps today:

-LifeasMom.com
JoyofDesserts

Chicken-Green Noodle Casserole Freezes Well

I love spinach noodles. In fact, when I pick up the tri-colored rotini that I use for my pasta salad at the store, I try to get the box with the most green pasta! So, imagine my excitement when I found this old clipping from a Southern Living Casserole book (1987). How great it is to find a chicken casserole made with spinach noodles! They're trendsetters there at Southern Living!


Chicken-Green Noodle Casserole

One 3 1/2 lb. chicken
1 C chopped green pepper
1 C chopped onion
1 C chopped celery
1/2 C butter or margarine, melted
1/2 lb. American Cheese, cut into cubes
1 (6 oz. can) sliced mushrooms
1 (10 3/4 oz.) can cream of mushroom soup
1 C cheese crackers, (like Cheez Nips) crushed

Cook chicken; reserve stock. Remove cooled chicken from bones and cut into bite-size pieces. Saute green pepper, celery and onion in butter until tender. Add cheese and stir gently until melted. Add mushrooms and chicken, blending well. Stir in soup and mix well.
Boil spinach noodles in chicken stock. Drain and combine with chicken mixture. Place in a greased 2- qt. casserole dish, and top with crushed cheese crackers. Cool; seal and freeze. To serve, thaw and heat. Yield: 8 servings.

I'll be joining LifeasMom and Aroundmyfamilytable today for their recipe and tip swaps!

Texas Potato Beef Stir-up

On Thursdays I like to dip into my clippings drawer; my Mom has a big tin box that she keeps her clippings in. Yes, everyone who loves to cook usually has a stash of recipes that they have clipped or thrown into a box to "try later". If you've been guilty of this, make sure that "later" is now! Try at least one new recipe a week, and if there are other people or pets in your household, take a thumbs-up/thumbs-down vote after everyone has tried the new item (if you are a single-person household-you rule supreme!). If the new dish turns out great, copy it to a card for your file, if not, toss it in the "plastic Hefty white kitchen file" under the sink! At our house Hubby has veto power, and if the Lab turned up her nose, you might reconsider that food item (Labs will eat rocks!). Here's the recipe from my clippings drawer that I want to share with you today. Let me know if you like it in my comments box. I love to hear from other cooks!!

Texas Potato Beef Stir-up

1/2 pound ground beef (or sausage)
1 small onion, chopped
3 C O'Brien style frozen potatoes, thawed
1 C salsa

Brown your ground beef and onions in a large skillet (I like cast iron!). Pour off all drippings and stir in the potatoes. Cook over medium heat for 5 minutes, stirring occasionally. Stir in salsa and continue to cook 10 minutes longer. 6 servings.

Join me at Life as Mom and Around My Family Table for their recipe swap today!

A New Favorite!

We were served a tangy, delicious, chopped salad at a dinner we attended last night that was so good that I immediately jotted down all of the ingredients on a card as soon as we got home! (My thoughtful husband, noticing how much I enjoyed it, asked one of the servers what dressing was used.) I wanted to share this refreshing taste combination with you.

Chopped Salad

Chopped Romaine lettuce
Chopped Napa (purple) cabbage
Diced Granny Smith? (or sour green apple)
Chopped walnuts
Crumbled Blue Cheese
Cherry tomatoes
Balsamic Vinaigrette dressing

Toss chopped ingredients with dressing and chill. Mound onto salad plates, sprinkle edges of plate with finely-cut parsley. Top each mound with a cherry tomato. Chill until serving time. (This is my best guess at how this delicious salad was put together.) I plan to try to re-create this salad here at home sometime soon; it would be great with "grilled whatever" for Memorial Day!

I will be at these recipe swaps today:

BlessedwithGrace
Gypsy'scorner
Beautyandbedlam
Allthesmallstuff
Kellythekitchenkop

Buttermilk Breakfast Cake

Summer's on the way and usually folks have a little more time to enjoy breakfast. Here's a coffee cake recipe that uses buttermilk and a white cake mix. I think fresh strawberries make an excellent side-dish or topping!

1 (18.25 oz.) package white cake mix
1 C buttermilk
1/2 C melted butter
5 large eggs
3 TBSP light brown sugar
2 tsp ground cinnamon
Shortening
1 TBSP granulated sugar

Vanilla glaze

Preheat oven to 350 degrees. Beat first 3 ingredients at medium speed with an electric mixer for 1-1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.

Stir together brown sugar and cinnamon in a small bowl.

Grease a 12 cup Bundt pan with shortening; sprinkle with 1 TBSP granulated sugar.

Spoon 1/3 of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

Bake at 350 degrees for 45 minutes or until done in center. Cool cake in pan on wire rack for 15 minutes; remove from pan to wire rack, and cool for 20 minutes. Drizzle your favorite vanilla glaze over the top of slightly warm cake.


I'll be at these swaps today:

BlessedwithGrace
Gypsy'scorner
Raising4Godlymen
BeautyandBedlamAllthesmallstuff
My3boybarians
asoftplacetoland

Creamy Chicken Salad

Yesterday, I attended our final Ladies' Class before summer break. This group is just a wonderful variety of women from our congregation, as well as some of our friends from the Northwest congregation. We always have a good time when we're together, but my favorite Wednesday classes are when we end with a salad luncheon. Each of us brings either a salad or dessert and then we have time to munch on salad and visit! My friend, Sherri brought this creamy chicken salad that was so good that I wanted to mention it today.


Sherri's Chicken Salad

Canned Breast of Chicken
1 package of cream cheese
chopped green onion
chopped water chestnuts

Shred the chicken with a fork, mix in softened cream cheese. Add onions and water chestnuts. Mold into a ball and chill. She served this with Townhouse butter crackers. Sooo good!


I'm at these swaps today:

Lifeasmom
Joyofdesserts

Caramel Pie

If you're in the mood for something sweet that has that old-fashioned flavor, make a pie-filling the old-fashioned way and put it in a Pillsbury Pie Crust. If I'm in a hurry to fix a dessert, I've found the ready-to-unroll crusts to be closer to homemade crusts than the ones in the freezer section of the grocery store (the ones like Pet-Ritz, that are already-formed). Here's a recipe for a creamy, delicious, caramel pie filling.


Caramel Pie
Caroline Simonds, Charleston, S.C.

1 1/2 C sugar
1 stick butter (1/2 C)
3 TBSP cornstarch
1 1/2 C water
2 eggs
1 tsp vanilla
1 TBSP sugar

Scorch 1/2 of the sugar, pour water in, then add rest of sugar and butter. When butter is melted, add cornstarch, which has been mixed with a little water. Stir constantly and cook until very thick. Take off and cool. Add beaten egg yolks and vanilla. Put caramel filling on baked crust in pie plate. Make meringue of egg whites and extra TBSP of sugar. Place on top of pie, run in oven (300 degrees) to brown.

***Don't Forget to watch "The Middle" on TV tonight!***

I'll be at these recipe swaps today:

WeareThatfamily
Krazykitchen
DiningwithDebbie
Talesfromthefairyblogmother

Creole Shrimp From Charleston Cookbook

This old recipe comes from the cookbook called, "Charleston Receipts". It sounds delicious and is on my "to-try list". I plan to review this great old cookbook tomorrow. Please come back for my Old Cookbook Review on Friday and see why you Need this cookbook (from 1950) which had 23 separate printings; now that, is a popular local cookbook!

There are many recipes from the early 1800's which, along with their stories, were submitted by original Charleston families. I love this cookbook so much that I plan to feature recipes from it all next week, with the exception of Menu Planning Monday and my Old Cookbook Review on Friday. Please join me for these great old "receipts"!

Brewton Inn Creole Shrimp
Mrs. Herbert McNulta (Kathryn Deeds)

4 TBSP bacon drippings
2 medium-sized onions
1 green pepper
1 1/2 C celery
1 qt. can of tomatoes
3 TBSP tomato paste
Salt and pepper to taste
3 C cooked shrimp
1 tsp sugar

Cut up onions, green pepper and celery and fry in bacon drippings 15 or 20 minutes. Add quart can of tomatoes, sugar and tomato paste. Let this mixture simmer slowly to thick consistency for 30 to 45 minutes. Add pepper and salt. Fifteen minutes before serving, add cooked shrimp. This should be served with rice. Serves 6-8.

I will be at these recipe swaps today:

LifeasMom
JoyofDesserts
Smockityfrocks

Pueblo Corn Dish

I'm not sure where or when I got the clipping that has this recipe on it, but the writer (Juanita Pahdopony) says that she got this recipe at the "Shoshone Sun Dance in Wyoming over a decade ago". Add this information to the unknown time in which I clipped it, and it's Native American heritage, and who knows how old this recipe might be?!

Pueblo Corn Dish
(written down by Juanita Pahdopony)

-Fry 1 lb. of bacon (Ms. Pahdopony suggests turkey bacon and a little olive oil) until crispy
Set bacon aside; Save same pan for the next step.

-Dice 1 large sweet yellow onion. Put a couple of TBSP of olive oil in the frying pan. Saute' the onion; it should start to turn clear. Remove and drain on a paper towel.

-Julienne 1 large head of cabbage. Place cabbage in the same pan that you cooked the onion in (with the leftover oil) and cook it until it reduces down dramatically.

-Add 1 large bag of frozen sweet corn and put everything in a large pot (crumbled bacon, onion and cabbage) and stir quickly. When everything starts to steam and combine nicely add one 4 oz. can of mild-to-hot diced green chilies to the mix. If you like spicier, you may add 2 cans of chilies.


Have a great Thursday!

I will be at these swaps today:

LifeasMom
JoyofDesserts

Penny Pincher's Cookbook

Don't you just love a cookbook that helps you save money and feed your family well?! I do! The Penny Pincher's Cookbook by Sophie Leavitt is a little, unassuming paperback that I probably picked up for a quarter at someone's garage sale. It was published by Lancer Books in 1971, with a second printing in 1973; it doesn't give an ISBN (I know, that makes the hunt more challenging...sorry 'bout that!).

Although you may have to look around some, this little book is worth your effort. Sometimes I read cookbooks that are so dry and precise that I wonder if the author is truly a home cook or if she just watches someone else cook. This author is the "real deal"; she gives a list of tips that sounds like your aunt telling you what to do in the kitchen. Tip 35: "Here's a tip on how to keep opened boxes of raisins or prunes: Put them in a screw-top jar. If raisins dry out, drop them in boiling water for 2 or 3 minutes, drain and dry." This is just one example of her how-to tips and bits of cooking advice.

Sophie Leavitt, although she writes this book in a kitchen table/cook's chat style, is well-qualified to dish out cooking advice. Mrs. Leavitt wrote this cookbook with the cooperation of the United States Department of Agriculture. It was based on her years of food experience as a consultant to the Department. She also served as a member of the White House Conference on Food, Nutrition and Health. She was at the top of the food chain on nutritional information in her day! As impressive as her background is, I think it says something great about the woman that her book dedication reads, "To my husband, Boris, who eats my cooking and likes it."

The recipes in this book are basic, homemade staple foods that hold our weekly menus together. The author supplies us with recipes for making our own baking mixes and our own cake flour. She provides many recipes using beans, lentils and rice; all money-stretchers for the home cook. The book also has lots of delicious, filling entrees including a Fat-Free Oven Fried Chicken recipe. There's Cornmeal Dumplings, Turkey Stew, Spanish Rice and a Bacon Dressing to pour over greens, just to list a few!

I have been buying the Walmart brand frozen French Toast Sticks for my son to grab in the morning for breakfast. He can consume a $3.00 box in two days! Thanks to this book, I've found a recipe to make my own and stash them in the freezer; thrift bread store, here I come!


Page 39 Coffee Bread Strips

Cut a whole loaf of uncut bread into thick slices, then cut each slice into 3 strips; or use sliced bread and cut each slice into 3 strips.
- Melt about 1/2 pound of butter or 2 sticks margarine, but don't brown or burn.
-Mix 1 cup granulated sugar with 1 or 2 Tablespoons cinnamon.
-Dip each strip into the melted margarine, then into the sugar-cinnamon mixture.
-Coat the slices well.
-Place on a greased cookie sheet and bake in 400 degrees (hot) oven until the bread is golden brown and crisp; it takes only a few minutes or so. (I plan to put these in freezer bags and he can pop them in the microwave in the morning-just like the store-bought ones!)

I will be at these great swaps today:

LifeasMom
DesignsbyGollum
Grocerycartchallenge
Momtrends
AnnKroeker
Amy'sFinerthings

Apple Salad with Craisins!

Cathy, one of my buddies at church, gave me this recipe recently. Every time she brings it to a get-together she gets compliments on it. The secret to her success is that she changes up a salad that is similar to my Waldorf Salad (previous post) by using Craisins instead of the traditional raisins; it's a smart move, because it really sparks-up the flavor! Here's how she makes her popular salad:



Apple Salad
Cathy Brennan

3 apples; peeled, cored and chopped (Cathy uses 1/2 red and 1/2 golden, doesn't peel them and sprinkles them with Sprite soda until ready to use)
1 C thinly-sliced celery
1/2 C chopped walnuts (Cathy usually uses pecans if that's what she has)
1/2 C raisins (Cathy uses Craisins and they make the salad special!)

Dressing:

1/3 C mayo
1 TBSP sugar
1 tsp lemon juice
1/8 tsp salt

Mix altogether and pour over salad to toss. Chill in refrigerator. Cathy says she doubles or triples this when she makes it for family and church events!

I will be at these great recipe swaps today:

LifeasMom
Joyofdesserts