Tag: recipes

Dilled Salmon Pie

Ingredients

(1) 9‑inch deep dish pie crust, defrosted if frozen
2 Tbsp. butter
2 medium onions, chopped
1 Tbsp. chopped fresh parsley
1/4 tsp. dried dill
3 Tbsp. all‑purpose flour
1/4 tsp. salt
1 cup milk
½ cup shredded Swiss cheese
15.5 oz. can salmon, drained and flaked
1/4 cup dry bread crumbs

Directions

Preheat oven to 400 degrees. Bake the unpricked pie crust for 5 minutes; remove and cool. Turn oven temperature down to 350 degrees.

In a medium saucepan, cook onions in 2 Tbsp. butter until translucent. Stir in parsley and dill. Blend in flour and salt. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in cheese until melted. Gently fold in salmon.

Pour mixture into pie crust. Sprinkle bread crumbs on top of pie. Bake at 350 degrees for 30 minutes or until set. Let stand 5 minutes before serving. Serves 6.

 

 

Shrimp Brown Rice

Ingredients

1 to 2 lbs. cooked shrimp, peeled and deveined
1 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
16 oz. sliced mushrooms
2 cups uncooked brown rice
1 tsp. minced garlic
1 tsp. saffron powder
48 oz. low-sodium chicken broth
12 oz. frozen broccoli florets, defrosted
8 oz. frozen peas

Directions

Thaw shrimp if frozen. In a Dutch oven, sauté onion, red bell pepper, and mushrooms in oil until tender. Stir in the rice, garlic and saffron. Cook 1 to 2 minutes, then add broth. Bring to a boil, reduce heat, and simmer until liquid is absorbed, about 45 minutes. Add broccoli, peas, and shrimp, and cook until heated through. Serves 6 to 8.

Cranberry Sauce

Ingredients

12 oz. bag fresh cranberries
¾ cup sugar
1 tsp. grated lemon peel
1 cup water

Directions

In a medium pot, mix all ingredients. Bring to a boil then reduce heat and simmer about 10 minutes or until cranberries are softened. Cool and store in refrigerator until served.

Swedish Meatballs

Ingredients

1-1/2 lb. lean ground beef
1 egg, beaten
1/4 tsp. garlic powder
1 cup chopped onions, divided
1/4 cup plain bread crumbs
12 oz. bottle chili sauce
18 oz. jar grape jelly
15 oz. can tomato sauce
1/4 cup sweet Marsala wine

Directions

Make meatballs: Mix ground beef with beaten egg, garlic powder, ½ cup chopped onions, and bread crumbs. Form into small balls. Set aside. (Or use frozen turkey meatballs instead of making them from scratch).

In a large saucepan over medium-high heat, blend together chili sauce, grape jelly, and tomato sauce until jelly is melted. Toss in remaining onions and add wine. When mixture is bubbly, add meatballs to pot. Stir gently to coat with sauce.

Cover and reduce heat to simmer. Periodically lift lid, being careful of steam, and stir. Cook for 1 hour on low heat (or ½ hour if using frozen meatballs). Serve over cooked rice as an entrée or by itself as a party appetizer. Note: If you have extra sauce, freeze it and use as gravy in the Shepherd’s Pie recipe.

Eggplant Parmesan

Ingredients

1 large firm eggplant
Salt
1/2 cup all-purpose flour
2 eggs, beaten or egg substitute equivalent
1/2 cup dry bread crumbs
8 oz. package mozzarella cheese slices
24 oz. jar spaghetti sauce
1/2 tsp. dried oregano
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Peel eggplant and cut cross-wise into one-half inch rounds. Salt eggplant slices on both sides and let sit for 20 minutes. Rinse off bitter juices and pat dry with paper towel. Sprinkle half of flour, eggs, and bread crumbs into three separate plates. Dip eggplant slices progressively in flour, eggs, and then bread crumbs. Add more of these ingredients as needed until all eggplant slices are coated.

Arrange eggplant rounds in greased baking pan and bake until fork goes through and slices are tender, about 15 minutes. Flip over halfway through cooking time. Remove from oven when done.

Spread thin layer of spaghetti sauce on bottom of greased 9x13x2 inch baking dish. Arrange half of eggplant slices over sauce, then cover with half of mozzarella cheese slices. Add another layer of sauce, eggplant, and mozzarella. Top with remaining sauce. Sprinkle with oregano and Parmesan cheese. Bake until heated through and bubbly, about 20 minutes. Serves 6 to 8.

Tuna Pea Casserole

Ingredients

(2) 12 oz. can tuna, drained and flaked
8.5  oz. can peas, drained
10.5 oz. can cream of mushroom soup
1 Tbsp. dry bread crumbs
2 Tbsp. grated Parmesan cheese

Directions

Mix first three ingredients in a microwave-safe bowl. Sprinkle bread crumbs and Parmesan cheese on top. Microwave for 3 to 5 minutes on high or until heated through. Serves 2 to 4.

Tuna Spaghetti Salad

Ingredients

8 oz. box spaghetti
(2) 12 oz. cans solid white tuna in water, drained and flaked
14.5 oz. can petite diced tomatoes, drained
4 oz. jar diced pimento, drained
1 cup celery, chopped
1 cup pitted black olives, chopped
1 cup sweet onion, chopped
3/4 cup mayonnaise or more as needed
4 tsp. lemon juice
Bunch of fresh parsley

Directions

Cook spaghetti according to package directions. Drain and place in bowl. Cut into shorter pieces. In a separate large bowl, add the rest of ingredients except for parsley and toss lightly. Mix in spaghetti. Cover and refrigerate until ready to serve. Spoon into a serving bowl and garnish with parsley sprigs. Serve cold. Makes 4 to 6 servings.

Zucchini Quiche

Ingredients

1 large onion, chopped
½ cup vegetable oil
½ cup grated Parmesan cheese
4 eggs, beaten
1 Tbsp. chopped fresh parsley
3 cups zucchini, peeled and grated
1 cup biscuit mix
4 oz. shredded cheddar cheese
¼ cup egg substitute

Directions

Preheat oven to 350 degrees. Mix together the first five ingredients in a large bowl. Add the zucchini, biscuit mix, cheddar cheese, and egg substitute. Stir to blend. Spray two 9-inch pie dishes with cooking spray. Pour mixture into pie plates, dividing evenly. Bake for 40 minutes or until golden brown and center is cooked through. Serves 6.

Caribbean Rice With Pigeon Peas

Ingredients

2 cups long grain rice
13.5 oz. can coconut milk
1 cup chopped green onions
15.5 oz can Goya dry pigeon peas (find near canned beans)
2 Tbsp. butter

Directions

Drain and rinse peas, saving juice. Combine coconut milk, juice from peas, and enough water to make 4 cups of liquid. Pour into saucepan. Add rice and simmer covered, stirring occasionally, until most of the liquid is absorbed. Mix in green onions, pigeon peas, and butter. Add salt to taste. Serves 6 to 8.

Noodle Kugel

Ingredients

16 oz. bag wide egg noodles
4 eggs, beaten
1/2 cup sugar
1/2 lb. butter, melted
1/4 tsp. cinnamon
20 oz. can crushed pineapple, drained
Juice from a fresh lemon
Cinnamon sugar
Cornflake crumbs

Directions

Preheat oven to 350 degrees. Cook the noodles in boiling water for 8 minutes, then drain and rinse under cold water. Stir a few noodles into the beaten eggs. Pour eggs into bowl with noodles and mix. Add sugar, melted butter, cinnamon, drained pineapple, and lemon juice. Stir until blended. Pour into a greased 9x13x2 inch baking pan. Sprinkle cornflake crumbs and cinnamon sugar on top. Bake for 50 minutes or until browned and bubbly. Optional: Cut butter to ¼ pound and add one pint sour cream; Add one tsp. vanilla instead of lemon juice; or Add 1⁄2 cup golden raisins.