Dietary Guidelines for Head and Neck Cancer

Transcription

RECIPES AND DIET TIPS
FOR HEAD AND NECK CANCER
Table of Contents
Introduction………………………………………………………………………………..3
A Word From the Dietitian………………………………………………………………..4
When Treatment Causes Problems With Eating……………………………….………….5
Appetizers, Soups & Salads…………………………………………………………...…14
Main Dishes…………………………………………………………………………...…35
Vegetables & Side Dishes………………………………………………………………..57
Desserts…………………………………………………………………………………..74
Shakes……………………………………………………………………………………85
Blended Foods………………………………………………………...…………………95
Miscellaneous…………………………………………………………………………..104
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Introduction
Head and neck cancers present very unique challenges to the patients, their families, and
the social network around them. The areas being treated, whatever the treatment choice
may be- surgery, chemotherapy, radiation therapy or any combination of the threeinvolve areas of our body that are responsible for two basic human needs- speaking and
swallowing.
A recurring theme has always been food. We understand this. Food plays an important
role in day to day life. Food gives us sustenance, pleasure and a social outlet. It is used as
a reward or as the center of special occasions. Yet, many patients require feeding tubes
during their treatment. Those that don’t, struggle to maintain nutrition as a result of the
side effects of treatment. And all patients struggle as they transition back to regular eating
practices. This cookbook can provide a guide for all head and neck cancer patients. For
the most part, the recipes included here are those that are easier to chew or swallow.
These recipes have been gathered through the years from patients who have found
them useful before, during and after treatment. Basic information about common side
effects with eating guidelines for each has also been included. But each person is an
individual and everyone’s experience is unique. If there are any questions, one should
always check with a healthcare professional about the appropriateness of a dish or a diet.
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A Word From the Dietitian
Food is a part of every day life- and for a good reason: we need to eat to survive.
Unfortunately with head and neck cancer, nutrition can become a challenge. Head and
neck cancer patients have specialized nutrition needs. The presence of a tumor changes
the body’s needs and the way the body uses nutrients. Side effects from chemotherapy
and radiation therapy may cause decreased intake. You may notice difficulty swallowing,
changes in taste, smell and saliva production. You may easily feel full or become
nauseous. Knowing some of these obstacles before entering into treatment can be helpful.
In this section are some tips to help creatively tackle some of these issues. Experiment
with some of the recipes and suggestions in this cookbook to help you along.
You may have heard that cancer treatments cause weight loss. Even if you are excited
about the possibility of losing weight, remember that your goal is to remain strong and
healthy before, during and after treatment. This will enable your body to properly heal
and fight this cancer. If weight loss is a long-term goal, wait until you get the go-ahead
from your doctor after treatment is completed. Then contact the dietitian to assist you
with individual recommendations.
Many patients want to be proactive and use vitamin and herbal supplements. There is no
scientific evidence that vitamin supplements prevent or cure cancer. During cancer
treatment, it is recommended that patients refrain from taking vitamin or herbal
supplements. Most products have not been tested with cancer treatments to determine
benefit or harm. We want to allow your treatments to work to their full potential.
If you find it is difficult to take enough food by mouth, you may require a high protein
and calorie supplement or tube feeding. The dietitian can provide recommendations and
suggestions so that you can stay well nourished. Be sure to communicate any questions
are concerns about eating or weight changes with your health care team so they can help
you feel your best.
Christine Lutes, RD, CSO, LDN
Clinical Oncology Dietitian
443.643.3385
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When Treatment Causes Problems With Eating
Changes in Taste and Smell
Cancer and its treatments can cause changes in your senses of taste and smell. These
changes can affect your appetite. If you are having problems, try foods, marinades, spices
and beverages, and ways of preparing foods that are different from ones you usually eat.
Also, keep your mouth clean by rinsing and brushing, which can in turn improve taste of
foods.
What to do if you have bitter or metallic taste while eating:
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Try using plastic and glass flatware
Use sugar-free lemon drops, gum or mints
Try fresh or frozen fruits and vegetables instead of canned
Season foods with tart flavors such as lemon wedges, lemonade, citrus fruits,
vinegar and pickled foods. (If you have a sore mouth or throat, do not use this
tip.)
Try flavoring foods with new tastes or spices- onion, garlic, chili powder, basil,
oregano, rosemary, tarragon, barbecue sauce, mustard, catsup or mint
Counter salty taste with added sweeteners; sweet taste with added lemon juice and
salt; and bitter taste with added sweeteners
Rinse your mouth with baking soda mouthwash before eating to help improve the
taste of foods. (Mix ¾ teaspoon salt and 1 teaspoon baking soda in 1 quart water.)
Keep your mouth clean and brush your teeth with a non-mint flavored toothpaste
to help relieve bad tastes
Serve foods cold or at room temperature. This can decreased the foods’ tastes and
smells, making them easier to tolerate.
Freeze and eat foods such as cantaloupe, grapes, oranges and watermelon
Try marinating meats to make them more tender
If red meats taste strange, try other protein-rich foods such as chicken, fish, eggs
or cheese
Blend fruits into shakes, ice cream or yogurt
What to do to improve smells:
• Cover beverages and drink through a straw
• Choose foods that do not need to be cooked
• Avoid eating in rooms that are stuffy or too warm
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Difficulty Swallowing
Cancer and its treatments can sometimes cause trouble with swallowing. If you are
having trouble swallowing, try eating soft or liquid foods. You may be able to swallow
thick fluids more easily than thin liquids. If you are unable to eat enough regular foods to
meet your nutritional needs, drink high-calorie and high-protein liquids. A speech
therapist can teach you to swallow easier and how to decrease coughing and choking
during eating and drinking.
What to do
• Follow your speech therapists instructions for any special eating techniques
• Drink 6 to 8 cups of fluid each day and thicken the fluid to the consistency that is
easiest for you to swallow
• Tell your doctor if you cough or choke while eating. Call your doctor
immediately, especially if you have a fever
• Eat small, frequent meals
• Use liquid nutritional supplements if you are unable to eat enough food to meet
your needs
• Chop or puree your foods in a blender or food processor
Select From the Following Thickening Products
• Gelatin: Used to form a soft gel with cakes, cookies, crackers, sandwiches,
pureed fruits and other cold food. Mix 1 tablespoon unflavored gelatin in 2 cups
liquid until dissolved; pour over food. Allow food to sit until saturated.
• Tapioca, flour, cornstarch: Use to thicken liquids. Note that these must be
cooked before using.
• Commercial Thickeners: Follow labeled instructions and use to adjust a liquids
thickness.
• Pureed vegetables and instant potatoes: Use in soups. Note that these alter the
foods flavor
• Baby rice cereal: Use to make a very thick product
What to eat when you have trouble swallowing (Pureed, Thick-liquid Diet)
• High-protein: Thickened milk; yogurt without fruit; cottage cheese; sour cream;
pureed meat, poultry and fish; casseroles; soft scrambled eggs; thickened broths
and cream soups
• Bread, cereals, pasta and rice: Cooked cereals such as cream of wheat and
cream of rice, slurried. (A slurry is a thin paste of water and flour that is stirred
into hot preparations as a thickener. A slurry on top of bread or cake makes it
moist and easier to swallow.)
• Fruits and vegetables: Pureed fruit and vegetables without seeds and skins,
mashed potatoes
• Beverages, desserts and miscellaneous: Thickened juices and nectars, thin
milkshakes, thickened broths an cream soups, custard, pudding, slurried cakes and
cookies if tolerated, syrups, honey, butter, margarine, spices
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What to Eat Once You Can Tolerate a Pureed-Liquid Diet (Mechanical Soft, Thick Liquid
Diet)
• High-protein: Milk, yogurt, cheeses, sour cream, all eggs, ground meats and
ground meat casseroles, fish, sandwiches made with ground meats or spreads
• Breads, cereals, and rice: Soft breads, graham crackers, cookies, soft cold
cereals in milk, pancakes, waffles, pasta, rice
• Fruits and vegetable: Bananas; canned fruit; soft, well-cooked or pureed
vegetables
• Beverages, desserts, and miscellaneous: All beverages, soft desserts that do not
require much chewing (such as ice cream, sherbet, flavored gelatin, pudding,
custard), soft cakes and cookies, syrups, honey butter, margarine, spices
Liquids:
• If thin liquids are recommended for you select from the following: coffee, tea,
soft drinks, liquid nutritional supplements, Italian ice, sherbet, broth and thin
cream-based soups.
• If thick liquids are recommended for you, select from the following: buttermilk,
eggnog, milkshakes, yogurt shakes and ice cream
Dry Mouth or Thick Saliva
Radiation therapy to the head and neck areas, some types of chemotherapy, and certain
other medicines can cause dry mouth or thick saliva. The glands that produce saliva can
become irritated and make less saliva, or your saliva can become very thick. Dryness can
be mild or severe, and a dry mouth can increase the possibility of dental cavities or mouth
infection. If you smoke, chew or drink alcoholic beverages, the dryness can be worse. If
you have either of these side effects, drink plenty of fluids throughout the day and eat
moist foods as much as possible. In addition, brush your teeth and rinse your mouth
regularly with baking soda, salt, and water to help kept it clean and prevent infection.
What to Do:
• Drink 8 to 10 cups of liquid a day, and take a water bottle with you when you
leave home. (Drinking lots of fluids helps loosen mucus.)
• Use a straw to drink liquids.
• Take small bites and chew your food well.
• Eat soft, moist foods that are cool or at room temperature. Try blenderized fruits
and vegetables, soft-cooked chicken and fish, well-thinned cereals, popsicles and
slushies. Avoid foods that stick to the roof of your mouth.
• Moisten foods with broth, soup, sauces, gravy, yogurt or creams
• Suck on sugarless candy or chew sugarless gum to stimulate saliva. Lemon drops
often work well.
• Keep your mouth clean. Use a soft-bristle toothbrush; rinse your mouth before
and after meals with plain water or a mild mouth rinse (made with one quart
water, ¾ teaspoon salt, and one teaspoon baking soda); and floss regularly. It is
also a good idea to gently brush your tongue well.
• Avoid commercial mouthwashes, alcoholic and acidic beverages, and tobacco
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Limit caffeine-containing drinks such as coffee, tea, colas and chocolate.
Use a cool mist humidifier to moisten room air, especially at night. (Be sure to
keep the humidifier clean to avoid spreading bacteria or mold in the air.)
Saliva substitutes are helpful if your salivary glands have been removed by
surgery or damaged by radiation therapy. These products add moisture to y our
mouth. Nutritional supplements, such as liquid meal replacements, may be helpful
during this time.
What to Eat When You Have a Dry Mouth
Foods that are OK to try
High Protein
Breads, cereals, rice and
pasta
Fruits and vegetables
Beverages, desserts and
miscellaneous
Meats, poultry, and fish in
sauces and gravies;
casseroles, soups and stews
Bread, rolls; cooked and
cold cereals, cereal with
milk; rice soaked in gravy,
sauce, broth or milk
Canned and fresh fruits that
have a lot of moisture such
as oranges and peaches;
vegetables in sauce
Club soda, hot tea with
lemon, fruit-ades, diluted
juices, sports drinks,
commercial liquid nutrition
supplements, homemade
milkshakes; ice cream,
sherbet, pudding; butter,
margarine, salad dressing;
sour cream, half and half
Foods that may cause
distress
Dry meats, poultry, and fish
without sauces
Dry breads, rolls, pasta,
rice, pretzels, chips, cereals
Bananas, dried fruit,
vegetables, unless in a
sauce or with a high
moisture content
Cookies, cake, pie, unless
soaked in milk
Sore or Irritated Mouth or Throat
Some people with cancer may have a sore mouth, mouth sores, or a sore throat which is
usually caused by certain chemotherapy agents and radiation therapy to the head and
neck area. If you have problems, eating soft, bland foods and lukewarm or cool foods can
be soothing. On the other hand, foods that are coarse, dry or scratchy should be avoided.
In addition, you may find that tart, salty or acidic fruits and juices, alcohol and spicy
foods may be irritating and should be avoided. Rinsing your mouth regularly (one
teaspoon of baking soda, ¾ teaspoon salt, and one quart water) helps prevent infections
and improves the healing of a sore mouth and throat.
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What to Do for a Sore or Irritated Throat
• Avoid tart, acidic, or salty foods and drinks such as citrus fruit juices (grapefruit,
orange, lemon and lime), pickled and vinegary foods, tomato-based foods and
some canned broths.
• Avoid rough-textured foods, such as dry toast, granola, and raw fruits and
vegetables
• Choose lukewarm or cold foods that are soothing. Very hot can cause discomfort.
Try freezing fruits and suck on frozen fruit pops, fruit ices or ice chips.
• Stay away from alcohol, caffeine, and tobacco.
• Avoid irritating spices such as chili powder, cloves, curry, hot sauces, nutmeg and
pepper.
• Season foods with herbs such as basil, oregano and thyme.
• Eat soft, creamy foods such as cream soups, cheeses, mashed potatoes, yogurt,
eggs, custards, puddings, cooked cereals, ice cream, casseroles, gravies, syrups,
milkshakes and commercial liquid food supplements.
• Blend and moisten foods that are dry or solid. Use in soups or with sauces,
gravies and casseroles.
• Avoid commercial mouthwashes that contain alcohol (which will cause burning).
• Puree or liquefy foods in a blender to make them easier to swallow.
What to Eat When Your Throat is Sore
Recommended
High Protein
Breads, Cereals, Rice, and
Pasta
Fruits and Vegetables
Beverages, Desserts, and
Miscellaneous
Soft, bland meats and
casseroles such as chicken
rice casseroles, macaroni
and cheese, tuna noodle
casserole; creamed soups;
pasteurized eggnog, milk,
milkshakes
Bread if tolerated, cooked
cereals, cold cereals with
milk
Soft, nonacidic fruit and
vegetables if tolerated
Non-acidic juices such as
apple juice and nectars;
decaffeinated coffee, tea,
and soft drinks; nonchocolate pudding, cake,
cookies (as tolerated), pie;
gelatin; ice cream, sherbet
Foods That May Cause
Distress
Spicy entrees such as
spaghetti, tacos, chili;
whole meats if not well
tolerated
Crackers, hard crust breads,
salted rolls
Citrus fruits and raw
vegetables
Citrus juices, tomato juice,
caffeinated beverages,
alcohol, chocolate desserts,
pickles, vinegar, spices,
potato chips, pretzels,
popcorn and snack chips
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What to Do for Mouth Sores
• Eat soft, bland foods such as creamed soups, cooked cereal, macaroni and cheese,
yogurt and pudding
• Puree or liquefy foods in a blender to make them easier to swallow
• Serve foods cold or lukewarm, rather than hot, to reduce mouth irritation
• Tilt your head back and forth to help foods and liquids flow to the back of the
throat for swallowing
• Drink through a straw to bypass mouth sores
• Avoid irritating spices, seasonings and condiments such as pepper, chili powder,
cloves, nutmeg, salsa, pepper sauces, and horseradish
• Avoid rough, dry or coarse foods, which can scratch an irritated mouth or throat.
• Eat high-protein, high-calorie foods to speed healing
• Avoid alcohol, carbonated beverages and tobacco
• Rinse your moth often with a baking soda and salt mouthwash (made with 1 quart
water, 1 teaspoon baking soda, ¾ teaspoon salt) to help keep your mouth clean
and make you more comfortable.
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What to Eat When Your Mouth is Sore
Recommended
Ground, chopped or
blenderized meats, poultry
or fish; casseroles; egg,
cheese, and bean dishes;
milkshakes, yogurt and
commercial liquid
nutritional supplements
Breads, Cereals, Rice, and Moistened Breads, cooked
cereals, cold cereal soaked
Pasta
in milk, pasta and rice in
sauce
Cooked or blenderized
Fruits and Vegetables
fruits and vegetables
High Protein
Beverages, Desserts, and
Miscellaneous
Fruit nectars, flavored
gelatin, ice cream, sherbet,
pudding; butter, margarine
and vegetable oil
Foods That May Cause
Distress
Whole meats, poultry, fish,
dry meats
Dry toast, hard rolls, dry
crackers, English muffins,
bagels
Fresh fruits and vegetables
(unless very ripe, soft and
juicy such as applesauce,
bananas and watermelon);
citrus fruit, pineapple and
other acidic fruit; pickled
fruit; raw and pickled
vegetables
Carbonated beverages;
cookies and cakes unless
soaked in milk; crunchy
snacks such as pretzels and
chips; vinegar; condiments
such as pepper, pepper
sauces, chili powder,
cloves, nutmeg, salsa
Poor Appetite
Changes in y our eating habits and loss of appetite may occur as a result of cancer and its
treatment. Not eating can lead to weight loss and this can cause weakness and fatigue.
Eating as well as you can is an important part of taking care of yourself.
What to do
• Eat small meals or snacks every 1 to 2 hours
• Avoid liquids with meals or use small sips of liquids (unless needed to help
swallow or for dry mouth) to keep from feeling full early. Drink most of your
liquids between meals.
• Make eating more enjoyable by setting the table with pretty dishes and playing
your favorite music, watching television, or visiting with friends
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Be as physically active as possible. Start off slowly and gradually increase your
activity as you feel stronger.
Keep high-calorie, high-protein snacks on hand. Try hard-cooked eggs, peanut
butter, cheese, ice cream, granola bars, nutritional supplements, puddings, nuts,
canned tuna or chicken, or trail mix
Review the tips on adding calories and protein to foods and include these in meals
and snacks throughout the day
Eat your favorite foods any time of day; for example if you like breakfast foods,
eat them for dinner
Ask your doctor about medications to help relieve constipation, nausea, pain or
other side effects you have
Food List: What to Eat (High-Protein Foods)
Milk products: Eat cheese on toast or with crackers. Add grated cheddar cheese to baked
potatoes, vegetables, soups, noodles, meat, and fruit. Use milk for cooking in place of
water for cereal and cream soups. Include cream sauces on vegetables and pasta. Add
powdered milk to cream soups, mashed potatoes, puddings and casseroles. Add yogurt or
cottage cheese to favorite fruits or blended smoothies.
Eggs: Keep hard-cooked eggs in the refrigerator. Chop and add to salads, casseroles,
soups, and vegetables. Make a quick egg salad. All eggs should be well cooked to avoid
the risk of harmful bacteria.
Meats, poultry and fish: Add leftover cooked meats to soups, casseroles, salads, and
omelets. Mix diced and flaked meat with sour cream and spices to make dip.
Beans, legumes, nuts and seeds: Sprinkle seeds or nuts on desserts such as fruit, ice
cream, pudding and custard. Also serve on vegetables, salads, and pasta. Spread peanut
butter on toast and fruit or blend in a milkshake
Xerostomia (Dry Mouth)
Most patients who receive treatment for head and neck cancer have ongoing complaints
of xerostomia or dry mouth. The dry mouth is related to damage to the salivary glands or
disruption of salivary flow from surgery, radiation therapy, chemotherapy or any
combination thereof. This loss or reduction in saliva is one of the most problematic,
chronic side effects of head and neck cancer treatment. Although every effort is made to
protect and preserve salivary function, most patients can expect some degree of
dysfunction as a result of treatment.
Loss of salivary function can lead to difficulty chewing, swallowing, and speaking. There
is also an increased incidence of oral infections, increased risk of dental disease, as well
as many other complaints in patients with a dry mouth. Patients who experience
xerostomia must practice meticulous dental care and oral hygiene. Your physician and
dentist will recommend a dental care protocol to best meet your needs.
Unfortunately, we don’t have a single treatment that provides dry mouth relief for every
person. In addition to the eating tips for dry mouth listed earlier, many commercial
products have been developed to specifically aid and improve dry mouth. There are a
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multitude of products available; either by prescription, over-the-counter, or on-line that
many patients have found effective. We advise you to discuss the use of these products
with your health care team.
What to Try
• Add sauces or gravies to food
• Alternate bites of food with sips of liquid
• Drink 8-10 cups of fluid throughout the day
• Chew sugar free gum
• Suck on sugar free lemon drops
• Papaya juice may help cut thick saliva
• Dairy products may increase thick secretions
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APPETIZERS, SOUPS
& SALADS
BEAN DIP
2-15.5 oz cans refried beans
½ pkg. Cream cheese
6 oz. sour cream
1 T fresh Cilantro, washed and chopped
2 tsp. Taco seasoning
1 tsp. Cumin
2 cloves Garlic, peeled
and crushed
1-1/2 c. Cheddar cheese,
shredded
Mix refried beans, cilantro, taco seasoning, cumin, and garlic. Transfer to a 10” round
baking dish, spread and smooth. Combine cream cheese and sour cream and spread over
bean mixture. Top with the cheddar cheese. Bake at 350˚ for 15-20 minutes, until cheese
is melted. Can be served with flour tortillas or tortilla chips.
CRAB BALLS
1 lb. Backfin crabmeat
2 Eggs, well beaten
¼ c. Onion, finely chopped
½ c. Cracker crumbs, or bread crumbs
3 T. Mayonnaise
1 T. Mustard, prepared
Gently mix all ingredients. Shape in small balls (or 4 cakes) and sauté in butter until
brown. Serve warm.
HOT CRAB DIP
1 lb. special or backfin crabmeat
2 lbs. Cream cheese, softened
2 tsp. Old Bay seasoning
2 tsp. Worcestershire sauce
Pick through the crabmeat for shells. Mix all ingredients together. Spray a 9x12 glass
baking dish with Pam, and pour crab mixture into the baking dish. Bake at 400˚ for 20
minutes, until light golden brown and bubbly.
HOT SPINACH DIP
1-envelope Knorr Vegetable soup mix
1-5 oz. can water chestnuts, chopped
1-1/4 c. sour cream
1-1/4 c. cheddar cheese, shredded
1-10 oz. pkg. Frozen
chopped spinach, thawed &
drained
1 c. mayonnaise
Finely chop the water chestnuts. Mix all ingredients together, reserving ¼ c. of the
cheddar cheese, and pour into a greased 13x9 casserole dish. Sprinkle remaining ¼ c.
cheddar cheese over the casserole. Bake at 350˚ for 20-25 minutes. Serve hot with
crackers. Note: It’s also good straight from a spoon if you can’t swallow the crackers!
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CHEESE AND ARTICHOKE FONDUE
1-1/2 c. diced processed American cheese loaf
1 c. milk
1 T. Worcestershire sauce
1 T. flour
1 tsp ground mustard
1-1/2 c. cheddar cheese,
shredded
1-14 oz. can artichoke
hearts, drained & chopped
1-7 oz. jar diced pimientos
In a 3 qt. saucepan, mix the American cheese, milk, Worcestershire sauce, flour and
mustard. Cook over low-medium heat, stirring occasionally until the cheese is melted.
Stir in the cheddar cheese until melted. Add artichoke hearts and pimientos. Transfer to
fondue pot. Keep warm over low flame. Serve with soft bread cubes.
BAKED BRIE
1 whole round Brie cheese
2-4 T margarine
¼ c almonds, sliced (optional)
¼ c. brown sugar, packed
Pre-heat oven to broil. Place cheese on oven-safe baking dish. Spread brown sugar evenly
over the cheese. Sprinkle with almonds, if desired. Dot with the margarine. Broil for 5
minutes, or until cheese is soft. Serve with crackers.
FRUIT AND CREAM CHEESE SPREAD
2-8 oz. pkgs. Cream cheese
½ c. apricot preserves (or other fruit preserve)
Combine ingredients and beat on medium speed until fluffy.
Note: Add a small amount (1-3 tsp.) of milk to thin the spread if it is too thick!
DEVILED EGGS
6 eggs, hard-boiled
1/8 c. mayonnaise
1/8 c. Miracle Whip
1 tsp. white vinegar
2 tsp. yellow mustard
Paprika to taste
Cut the eggs in half length-wise, slip out the yolks into a separate bowl. Arrange the egg
halves cut-side up. Mash the yolks with a fork. Add the remaining ingredients to the yolk
mixture and mix well. Spoon the yolk mixture into the egg halves. Sprinkle with
additional paprika. Chill and serve cold.
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AMAZING BRUSCHETTA
2 large tomatoes, coarsely chopped
½ sweet onion, chopped
2 T. olive oil
1 T. fresh chopped oregano
1 tsp. fresh chopped basil
2 tsp. fresh chopped parsley
½ loaf Italian bread, cut
into 1” thick slices
¼ c. grated Parmesan
cheese
Preheat oven to 400˚. In a medium bowl, combine chopped tomatoes, chopped onions,
olive oil, chopped oregano, chopped basil and chopped parsley. Place bread slices on
baking sheet and top each slice with some of the tomato mixture. Sprinkle grated
Parmesan cheese over each slice. Bake in oven for 8-10 minutes, until bottom of bread
slices are browned. Let cool 5 minutes before serving. Makes 6 servings.
SAUSAGE STUFFED MUSHROOMS
36 fresh mushroom caps
1 lb. ground pork sausage
1-8 oz. pkg. cream cheese,
softened
Preheat oven to 350˚. Thoroughly clean mushroom caps and set aside. In a medium
skillet over medium high heat, brown sausage until no longer pink. Drain well and placed
cooked sausage in bowl. Add cream cheese and mix well. Spoon sausage mixture into
mushroom caps and place on an ungreased baking sheet. Bake in oven for 10 minutes.
Place mushrooms under broiler, about 5 1/2” from the heat. Broil for 3 minutes, until
browned. Serve immediately. Makes 3 dozen.
BAKED FRUIT DIP
1-16 oz. pkg. cream cheese with pineapple,
softened
¾ lb. shredded Swiss cheese
2 c. dried cranberries
2 T. orange juice
¼ c. apple juice
Preheat oven to 375˚. In a medium bowl, combine cream cheese, shredded Swiss cheese,
dried cranberries, orange juice, and apple juice. Mix well and transfer to a 9” pie pan.
Bake in oven for 15 minutes, until bubbly and lightly browned. Serve as a dip for fresh
cut fruits or as a spread for crackers. Makes 12 servings.
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LAYERED MEXICAN DIP
1-15 oz. can refried beans
¼ c. prepared guacamole
1-8 oz. pkg. cream cheese, softened
1 env. Taco seasoning mix
½ c. shredded Cheddar cheese
3 green onions, chopped
1-4 oz. can sliced black
olives, drained
2 medium tomatoes,
chopped
On an 8” serving plate or pie pan, layer ingredients. Start by spreading an even layer of
refried beans over serving plate, followed by a layer or guacamole. In a small bowl,
combine cream cheese and taco seasoning mix. Spread cream cheese mixture over
guacamole, followed by an even layer of shredded Cheddar cheese. Sprinkle chopped
green onions, drained black olives and chopped tomatoes over shredded Cheddar cheese.
Cover with plastic wrap and refrigerate until ready to serve. Serve with tortilla chips for
dipping. Makes 8 to 10 servings.
TROPICAL SHAKES
2 oranges, peeled and quartered
2 bananas, peeled
2 ½ c. red or green seedless grapes, divided
12 ice cubes, crushed
2 tsp. honey
In a blender, combine quartered oranges, peeled bananas and 2 cups seedless grapes.
Blend until smooth and add crushed ice and honey. Blend mixture again until smooth and
pour into glasses or goblets to serve. Garnish with remaining ½ cup seedless grapes
floating in glass. Makes 4 servings.
BROCCOLI CHEESE SOUP
½ c. chopped onion
¼ c. margarine
¼ c. unsifted flour
3 c. water
2-10 oz. pkgs. frozen chopped broccoli,
thawed and drained
4 tsp. Chicken-flavor
bouillon
1-1/2 tsp. Worcestershire
sauce
3 c. cheddar cheese,
shredded
2 c half-and-half
In a large saucepan, cook onion in margarine until tender, stir in flour. Gradually stir in
water, then broccoli, bouillon, and Worcestershire sauce. Cook over medium heat, stir
constantly until thickened (10 minutes). Add cheese and cream. Cook and stir until
cheese melts and soup is hot.
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BROCCOLI AND CHEESE SOUP
2 c. vegetable broth
2 c. chicken broth
12 oz. frozen, shredded hash brown
potatoes (about 2 cups)
1 c. celery, chopped
1 c. onion, chopped
1 c. carrots, chopped
4 c. broccoli, chopped
1 ½ T flour
1 c. skim milk
1 c. cheddar cheese,
shredded
Salt and pepper to taste
Put broth and vegetables in a large stockpot and bring to boil. Simmer until vegetables
are tender, about 15 minutes. Blend flour with milk and add to vegetables, stirring
constantly until soup thickens. Remove from heat. Add shredded cheese and stir until
cheese is melted and smooth. Season to taste. Serves 8.
BROCCOLI CHEESE SOUP
1 large bunch broccoli, cut into small pieces
½ c. butter
1 medium onion, chopped or grated
½ c. flour
2 c. milk
2 c. medium or sharp
cheddar, grated
2 regular size cans chicken
broth
Cook broccoli in water until tender. Drain most of the liquid and set aside. Sauté onion in
butter until transparent. Stir in flour and cook about 5 minutes. Add milk slowly, stirring
constantly. Stir in grated cheese and blend until smooth. Puree about ½ of the broccoli
pieces in blender or food processor. Leave the rest to add to the soup in pieces. Slowly
blend chicken broth into sauce mixture, and then add all of the broccoli. Stir to blend
well. Add salt and pepper to taste. Simmer about 15 minutes.
BROCCOLI AND CHICKEN SOUP
1 c. broccoli, cooked
½ c. cooking liquid
1 c. skim milk
2 tsp. margarine
1 jar baby food strained
chicken
Puree the broccoli with the liquid. Heat the skim milk. Blend in the broccoli, chicken, and
margarine. Heat and serve.
19
POTATO SOUP
3 large baking potatoes
1 large white onion
1 stick butter
1 c. Hungry Jack flaked
potatoes
2-1/2 c. 2% milk
Quarter 3 potatoes. Add 1 layer of 1 onion over the potatoes. Cook 20 minutes. Add stick
of butter, whisk up and down. Add 1 cup flaked potatoes. Add milk and stir. Cook until
done.
CREAMY CHILLED POTATO SOUP
4 leeks, white parts only
1 small onion, sliced
2 T. butter
4 potatoes, peeled and cubed
2 c. chicken broth
½ c. milk
1 c. heavy cream
Melt butter in medium saucepan; add leeks and onion, cook until tender but not brown.
Stir in potatoes, chicken broth and 1 tsp. salt. Bring to a boil. Cover, reduce heat and cook
until potatoes are soft (about 24 minutes). Place 2 c. of mixture into blender or food
processor at one time. Cover and blend until mixture is smooth. Return to pan, and stir in
milk. Chill. Stir in heavy cream. Chill before serving.
HEALTH HEARTY POTATO SOUP
6 medium potatoes
2 carrots
2 stalks celery
2 qts. Water
1 onion, chopped
6 T. light margarine
6 T. flour
1 tsp. salt
½ tsp. pepper
1-1/2 c. skim milk
Peel and slice potatoes, dice the carrots and celery, cover with 2 quarts of water, and cook
until tender, 30 to 40 minutes. Drain, reserving the liquid and setting the vegetables aside.
In the same kettle, sauté the onion in the margarine until soft. Stir in the flour, salt, and
pepper. Gradually add milk and cook until thickened, about 5 minutes. Stir in the cooked
vegetables carefully so as not to mush them. Add 1 cup or more of reserved cooking
liquid until soup is desired consistency. This will also blenderize nicely.
20
CREAMY POTATO SOUP
4 c. frozen mashed potatoes
2 c. whole milk
1-14.5 oz can chicken broth
1 T. butter
Garnish: grated cheddar cheese, chopped scallion, snipped chives, crumbled bacon,
and/or black pepper (optional)
Place the frozen mashed potatoes, milk, and chicken broth in a 2-qt. saucepan and bring
to a boil, stirring over medium-high heat. Reduce the heat to low, cover the pan, and let
the soup simmer until creamy, 8 minutes, stirring frequently. Remove the pan from the
heat, stir in the butter, and ladle the soup into serving bowls. Garnish, with the topping of
your choice.
BUTTERNUT SQUASH AND APPLE-CIDER SOUP
3 T. grape seed oil or other oil
1 c. leeks
1 c. diced onions
½ c. carrots
½ c. celery, diced
½ tsp. salt
½ tsp. allspice
½ tsp. ginger
¼ tsp. cumin
¼ tsp. nutmeg
1/3 c. dry white wine
1-1/2 c. apple cider (or
apple juice)
1-1/4 lb. butternut squash,
diced
4 c. chicken stock
Sachet d’epicees (2 bay
leaves, 5 sprigs thyme, 10
whole black peppercorns, 5
parsley stems, without the
leaves, wrapped in a piece
of cheesecloth)
Sour cream and pumpkin
seeds
Heat oil in a soup pot over medium-high heat. Add onions, leeks, celery, carrots, ginger,
allspice, salt, nutmeg, and cumin. Cook slowly for 8 minutes until soft. Splash in wine
and cider juice (deflaze). Add the squash, stock and sachet, bring to boil. Reduce heat to
medium-low and simmer 30 minutes until squash is very tender. Remove the sachet.
Transfer soup to a blender, puree in batches until smooth. If it is still slightly chunky,
pass through a sieve. Adjust consistency with additional cider (or juice) and stock as
needed. Season to taste. Serve garnished with sour cream and pumpkin seeds or toasted
Butternut squash seeds if you wish.
21
ASPARAGUS CREAM SOUP
8 medium stalks white (or green)
asparagus, peeled and cut into ¾”
to 1” pieces
1-1/2 qt. water
1 tsp. table salt
1 heaping tsp. granulated sugar
2 oz. Lemon juice, fresh squeezed
2 oz. apple juice
1 oz. butter, melted
1 oz. flour
8 oz. light cream
8 oz. whipped cream,
whipped and unsweetened
24-oz Asparagus stock
(taken from the cooking pot
of same).
Boil the asparagus with salt, sugar, lemon, and apple juice until the asparagus release
from a fork. Remove from heat and set aside. Make a light roux of the butter and flour;
do not brown, and just get it smooth with a wire whisk. Over a low heat add the 24 oz.
asparagus stock (the water you cooked the asparagus in) to the roux and the 8 oz. of light
cream. Reduce until creamy, drain and add the asparagus pieces. (Save the remaining
stock just in case of immediate need to perhaps, thin the mixture.) Add further seasoning
to taste (i.e. salt). Remove from heat and serve in a pre-heated cream soup bowl while
hot. Add a generous dollop of freshly whipped cream, (unsweetened), to the top for the
extra touch. Serve with a bread of your choice, if you wish. A variation for serving,
exclude the whipped cream and add a puff pastry to fit into the bowl.
CREAM OF CARROT SOUP
2 T. butter
3 T. chopped onion
1 T. flour
2 c. chicken broth
1 c. cooked carrots, sliced
1 c. milk or light cream
½ tsp. dried basil
Melt butter in saucepan, and then sauté onion until soft. Stir in flour. Place mixture in
blender or food processor; add broth and carrots. Cover; blend 30-60 seconds, until
smooth. Return mixture to saucepan; add milk or cream and seasonings. Cook and stir
until soup is heated through. Serve.
22
CHILLED AVOCADO SOUP
3 ripe avocados
2-10 oz. cans chicken broth
1 clove garlic, crushed
Tabasco Sauce to taste
½ tsp. salt
1 c. light cream
1 tsp. lemon juice
Peel and remove stones from the avocados. Cube the avocado pulp and place in food
processor. Add 1 c. chicken broth, garlic, Tabasco sauce, and salt. Puree until smooth.
Pour into a large bowl and stir in remaining broth, cream, and lemon juice. Chill. Add
more lemon juice to taste, if desired. This soup tastes best if made just a few hours before
serving.
GAZPACHO ANDALÚZ
2 large very red ripe soft tomatoes,
cut into eighths
1 small peeled onion, cut into eighths
1 medium red pepper, sliced
1 medium cucumber (approximately 5 inches),
peeled and cute into large pieces
¼ c. extra virgin olive oil
½ c. Sherry vinegar
4 T. bread crumbs
2 T. salt
4 c. water (to taste)
Put all ingredients into a blender and set on the highest setting. Blend until the gazpacho
is a smooth, pinkish orange color. The gazpacho should not be chunky and the pieces
should all mix together well. The ratios of every ingredient are meant to be experimented
with and changed. No batch of gazpacho will ever be identical to any other. Serve chilled.
MINESTRONE SOUP
½ c. olive oil
3-4 sprigs of parsley, chopped
1/4 head cabbage, shredded
¼ lb. green beans, cut into 1-inch pieces
3 stalks celery, diced
3 carrots, diced
3 small zucchini, chopped
1 c. onions, chopped
1 garlic clove, chopped
1 or 2 cans kidney beans
1 can tomato paste
9 c. water
1 c. elbow or tortellini pasta
Heat olive oil in a soup pot; sauté onions, garlic, parsley, celery, cabbage, carrots, and
green beans until wilted. Add tomato paste, salt, pepper, and water and simmer for 45
minutes. Add kidney beans, zucchini, and pasta. Cook 15 more minutes or until pasta is
al dente. Optional to add: Parmesan cheese.
23
TORTILLINI MINESTRONE SOUP
1-1/4 lb. Italian sausage links, casings
removed, sliced
1 large onion, chopped
2 garlic cloves, minced
6-1/2 c. beef broth
1-14.5 oz. can diced tomatoes
2 c. carrots, sliced
1 c. celery, sliced
1 c. ketchup
1 tsp. Italian Seasoning
2 c. zucchini, sliced
1 medium pepper, crushed
2 c. frozen cheese tortellini
¼ c. fresh parsley, minced
In a Dutch oven, cook sausage, onion, and garlic over medium heat until meat is no
longer pink. Drain if necessary. Add broth, tomatoes, carrots, celery, ketchup, and Italian
seasoning. Bring to a boil. Reduce heat; simmer uncovered for 20-25 minutes or until
vegetables are tender. Add zucchini and green pepper; cook 5-7 minutes longer until
green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to
medium; cook uncovered for 5 minutes or until tortellini is tender. Sprinkle with
Parmesan cheese just before serving.
LENTIL SOUP
¾ c. masoor or moong dal (washed lentils)
3 onions, sliced
4 cloves garlic, crushed
½ tsp. chili powder
3 tomatoes
2 tsp. oil
salt to taste
For serving – lemon juice
For garnish: 1 T. boiled rice
Heat the oil and fry onions for 1 minute. Add the garlic and chili powder and fry again
for ½ minute. Add 6 cups of water, the tomatoes, lentils and salt and cook in a pressure
cooker until the first whistle. When cooked, blend in a mixer. Boil for 5 minutes. Serve
with lemon juice and garnish with boiled rice. You can blend cooked rice in a blender
too.
24
WARMING LENTIL SOUP
1-1/2 c. dry lentils
5 c. water
1 small red onion, chopped
1 T. olive oil
½ tsp. cinnamon
½ tsp. coriander
½ tsp. salt
1 T. chopped parsley
Bring water and lentils to a boil. Reduce heat, cover and simmer for 30 minutes. Heat
olive oil over medium-heat and add onion. Cook onion, stirring often, until translucent,
about 5 to 7 minutes. Add onions, cinnamon, coriander, and salt to lentils. Stir, over
medium heat for 5 minutes. Garnish with parsley, serve and enjoy!
TOMATO-COCONUT SOUP
½ c. olive oil
1 c. onion, chopped
1 c. celery, chopped
1 28-oz. can crushed tomatoes
3 c. water
1 bay leaf
2 T oregano
Pinch of cinnamon
1-12 oz. can coconut milk
¼ c. toasted coconut
Sugar to taste (optional)
Add the olive oil to a 5-quart soup pot and heat until hot. Add canned tomatoes, water,
bay leaf, oregano, and cinnamon and bring to a boil. Simmer for 5 minutes. Stir
occasionally. Stir in coconut milk and remove bay leaf. In a blender, working in batches
of no more than 2 cups, puree the soup. Place the soup back on the stove and season with
salt, pepper, and a little sugar (optional). Garnish with a sprinkle of toasted coconut on
top.
Note: To toast the coconut, preheat the oven to 350˚. Spread flaked coconut evenly on a
cookie sheet and cook for 3 to 5 minutes. If necessary, stir coconut to brown evenly.
25
WHITE BEAN AND FARRO GRAIN SOUP
2 T. olive oil
1 medium to large red onion, chopped
2 cloves garlic, minced
3 stalks celery, chopped
1 medium potato, peeled and diced
1-15 oz. can chopped tomatoes
3 T. fresh rosemary, chopped (may substitute
dry rosemary if fresh is unavailable)
2 T. fresh sage, chopped (may substitute dry
sage if fresh is unavailable)
2 T. fresh marjoram (may
substitute 2 tsp. dry
marjoram if fresh is
unavailable)
5 c. vegetable stock (to save
time, use vegetarian
bouillon cubes to make
vegetable stock; OMIT salt
if you use bouillon instead
of fresh stock
1 c. farro, rinsed and drained
2 c. canned white beans, well
rinsed
salt and pepper to taste
Rinse well and drain the beans. In a large pot, warm the olive oil over medium-high heat.
Add the onion. Sauté while stirring lightly until onions are soft (5-7 minutes). Add garlic
and cook for an additional 2-3 minutes. Do not over-cook the garlic. If the garlic starts to
brown, turn down the heat. Add celery, diced potato, canned tomatoes, sage, rosemary,
and marjoram. Continue cooking for another 10 minutes, stirring often, Add vegetable
stock and stir to combine. Bring soup to a boil and add farro and beans. Reduce heat to
low and cover. Simmer for 35 minutes (add water as needed to keep soup to desired
consistency). Salt and pepper to taste.
CREAM OF CRAB SOUP
3 T. all purpose flour
1-1.25 oz. envelope hollandaise sauce mix
4 c. half-and-half, divided
¼ c. margarine or butter
2 T. Old Bay seasoning
¼ tsp. celery seed
½ tsp. fine dry mustard
1 c. whipping cream
1 T. cooking sherry
1 lb. fresh lump crabmeat,
picked free of shells
Blend flour and hollandaise sauce mix in a medium bowl with 2 c. half-and-half. Melt
butter/margarine in a heavy pot over medium heat. Slowly add hollandaise mixture to
melted butter. Stir constantly until thickened. In a separate bowl, combine 2 c. half-andhalf, Old Bay, celery seed, dry mustard, and whipping cream. Add to the hollandaise
mixture. Bring to a simmer. Add crabmeat and sherry. Stir gently until warmed through.
Note: Reduce Old Bay if sensitive to spices!
26
JAMAICAN CHICKEN STEW
1 c. uncooked long-grain rice
1 tsp. olive oil
1 c. onion, chopped
1-1/2 tsp. bottled, minced garlic
1 lb. chicken breast, skinned, boned, cut
into bite-sized pieces
1 tsp. curry powder
1 tsp. dried thyme
½ tsp. ground allspice
½ tsp. crushed red pepper
½ tsp. cracked black pepper
¼ c. dry red wine
2 T. capers
1-15 oz. can black beans,
rinsed and drained
1-14.5 oz. can diced
tomatoes, undrained
Prepare rice according to package directions, omitting salt and fat. While the rice cooks,
heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté
3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through
black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes. Stir in wine,
capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender.
Serve over rice.
CRAB BISQUE
1-10 ½ oz. can cream of mushroom soup
1-10 ½ oz. can cream of asparagus soup
1 ½ soup cans milk
1 c. light cream
1-6 ½ oz. can crab meat,
drained and flaked
¼ c. cooking sherry
4 T. butter, divided
In a large saucepan over medium heat, combine cream of mushroom soup and asparagus
soup. Stir in milk and light cream. Heat until just boiling. Add crab meat and continue to
heat. Stir in cooking sherry just before serving. Pour into individual bowls and float a pat
of butter on top of each serving.
27
QUICK CORN CHOWDER
4 slices bacon
1 small onion, sliced
2 medium red potatoes, cubed
2-24 ¾ oz. cans creamed corn
1-12 oz. can evaporated
milk
½ tsp. dried dillweed
Cut bacon into small pieces and place in a 4-quart saucepan over medium high heat.
Sauté bacon until almost cooked and add sliced onions, cooking until onions are
transparent. Add cubed potatoes and enough water to cover potatoes. Cook until potatoes
are tender but not overcooked. Add creamed corn and evaporated milk. Cook over low
heat, stirring occasionally, until cooked throughout. Add salt, pepper and dried dillweed
to taste.
DELICIOUS HAM & POTATO SOUP
3 ½ c. peeled, diced potatoes
1/3 c. diced celery
1/3 c. finely chopped onions
¾ c. cooked, diced ham
3 ¼ c. water
2 T. chicken bouillon granules
½ tsp. salt
1 tsp. white or black pepper
5 T. butter
5 T. flour
2 c. milk
In a large stock pot over medium heat, combine diced potatoes, diced celery, chopped
onions, diced ham and water. Bring to a boil, reduce heat, and simmer for about 10 to 15
minutes or until potatoes are tender. Add chicken bouillon granules, salt and pepper and
mix well. In a separate saucepan over medium low heat, melt butter. Whisk in flour.
Cook for about 1 minute, stirring constantly, until thickened. Slowly stir in milk, making
sure no lumps are formed. Continue cooking for 4 to 5 minutes, until thickened. Add milk
mixture to stock pot and cook until soup is heated throughout. Serve immediately.
VEGETABLE CHICKEN SOUP
3-13 ¾ oz. cans chicken broth
1-15 ¼ oz. can whole corn kernels, drained
1-14 ½ oz. can diced tomatoes, drained
1-15 oz. can red kidney
beans, drained
1 lb. boneless, skinless
chicken breasts, cut into
small piece
In a large saucepan over medium heat, combine chicken broth, corn, diced tomatoes,
kidney beans and chicken pieces. Bring to a boil, stirring occasionally. Cook soup for 5
minutes and remove from heat. Cover saucepan and let stand for 15 minutes, until
chicken pieces are cooked throughout.
28
LOSBTER BISQUE
1-3/4 to 1 lb. lobster tail
1/3 c. brandy
½ c. finely minced shallots
3 T. tomato paste
2 ½ c. dry white wine
1 tsp. dried tarragon
½ tsp. dried thyme
Pinch of red pepper flakes
2 bay leaves
3 T. flour
2 ½ c. whole milk
In a large pot, simmer lobster tail in 4 cups water until just cooked. Remove lobster tail,
reserving the water. Remove the lobster meat from shell. Chop shell into 1” pieces. Dice
lobster meat and chill in refrigerator while preparing soup. In a large saucepan or pot over
medium heat, melt 3 tbsp. butter. Add lobster shell pieces and brandy. Cook until brandy
is almost evaporated. Add minced shallots and minced garlic and sauté until softened.
Add tomato paste, white wine, tarragon, thyme, red pepper flakes, bay leaves and
reserved cooking water. Simmer, uncovered, for 30 minutes. Strain mixture through a
sieve into a large bowl. In a separate sauté pan, melt remaining 3 tbsp. butter. Stir in flour
and cook, whisking constantly, for 1 minute. Add milk and cream and cook until liquid is
thickened. Add strained lobster broth and heat. Stir in diced lobster meat and heat
throughout. Add salt and pepper to taste.
CREAMY ASPARAGUS SOUP
2 large onions, chopped
4 T. margarine
4 T. flour
8 c. chicken broth
3 lbs. asparagus, cut into 1” pieces
1 tsp. salt
½ tsp. white pepper
2 large potatoes, cut into 1”
cubes
2 c. evaporated skim milk
Croutons, optional
In a large pot over medium heat, sauté onions in margarine for 5 minutes. Cook until
onions are tender and transparent, but not browned. Add flour, stirring until mixture is
bubbly. Whisk in chicken broth until flour has dissolved. Add asparagus, salt, white
pepper and potatoes to soup pot. Bring mixture to a boil. Reduce heat, cover and let
simmer for 20 minutes, until asparagus and potatoes are tender. Allow to cool for 10
minutes. Pour mixture into a blender or food processor and puree until smooth. Using a
large strainer, strain soup, removing asparagus fibers, and return to soup pot. Add
evaporated milk and cook over low heat until hot, but not boiling. Place soup in bowls. If
desired, garnish with croutons. Soup freezes well in airtight containers. To reheat,
microwave for 7 minutes, stirring every 3 minutes, until hot.
29
CHICKEN NOODLE SOUP
5 to 6 lbs. whole chicken breast or wings
4 to 5 chicken bouillon cubes
1-14 ½ oz. can chopped tomatoes, drained
divided
4 large carrots, chopped
4 stalks celery, sliced
4 to 5 tsp. fresh chopped
parsley
1 bunch celery tops,
chopped
2 tsp. minced garlic
Noodles
In a large pot, boil chicken breasts or wings in enough water to cover chicken. Add
chicken bouillon cubes and half of the drained tomatoes. Cook chicken until very tender,
remove from water and drain. Let chicken cool and remove skin and bones. Add chopped
onions, chopped carrots, sliced celery, fresh chopped parsley, chopped celery tops and
remaining half can of drained tomatoes to pot. Cook vegetables in chicken broth over
medium heat. Add cleaned chicken, salt and pepper. Prepare desired amount of noodles
by cooking in a separate pan of boiling water. Ladle soup into a bowl and add cooked
noodles just before serving. Light-colored chicken will make better soup, as will fresh
chicken, instead of chicken that has been previously frozen.
BING CHERRY AND CRANBERRY SALAD
2 ½ c. water
3-3 oz. pkgs. black cherry gelatin
2 c. cola soft drink (coke)
1-16 oz. can whole berry cranberry sauce
1-15 oz. can pitted Bing
cherries, drained and
quartered
2 c. chopped pecans
Bring 2 ½ cups of water to a boil. Remove from heat. Add gelatin, stirring 2 minutes to
dissolve. Stir cola, cranberry sauce, cherries, and pecans into gelatin mixture. Put into a
lightly greased 12-cup ring or mold (recommended: bunt pan). Cover and chill for 8
hours.
PERSIAN CUCUMBER SALAD
2 cucumbers, peeled and cubed
4 plum tomatoes, chopped
½ c. red onion, chopped
1/3 c. celery, sliced
1-1/2 T. olive oil
3 T. lemon juice
¼ tsp. salt
1/8 tsp. pepper
¼ c. chopped fresh parsley
Combine cucumber, tomatoes, onion, celery and parsley. In a small bowl or measuring
cup, mix oil, lemon juice, salt, and pepper. Pour over veggies. Let marinate at least 30
minutes to allow flavors to develop. Serve chilled.
30
3 BEAN SALAD
1 can yellow wax beans
1 can cut green beans
1 can red kidney beans
½ c. onion, chopped
1 green pepper, chopped
1/3 c. vegetable oil
½ c. white vinegar
¾ c. sugar
Salt to taste
½ tsp. pepper
Drain and rinse the kidney beans. Drain the wax and green beans and add to the kidney
beans. Mix the remaining ingredients in a mixing bowl. Combine all the ingredients and
gently mix. Chill 3 hours or overnight. Serve cold as a salad.
WATERGATE SALAD
2 c. thawed cool whip topping
1 c. miniature marshmallows
1-20 oz. can crushed pineapple and juice
1-4 oz. pkg. pistachio instant pudding
and pie filling
½ c. chopped walnuts
(optional)
1 can mandarin oranges,
drained
Stir together pudding mix, pineapple with juice, marshmallows, and nuts in a large bowl.
Add mandarin oranges and gently stir in the cool whip. Refrigerate 1 hour or until ready
to serve.
RAW CRANBERRY SALAD
1 lb. cranberries
4 oranges
Juice of one lemon
1 c. sugar
1 c. pecans, chopped
2 boxes lemon Jell-O
Grind cranberries and oranges (use peel if desired). Add sugar and let stand several hours.
Add mixture to cooled Jell-O ) which is prepared per package directions) except use ½
cup less water than directions call for. Place in refrigerator.
31
HONEY-LIME FRUIT SALAD
½ c. honey
½ c. frozen limeade concentrated, thawed
1 T. poppy seeds (optional)
12 c. fresh fruit, cut up (i.e. kiwi,
cantaloupe, watermelon, grapefruit,
oranges, grapes, strawberries, etc).
½ c. silvered almonds,
toasted, (optional)
Mix the honey, concentrate, and poppy seeds in medium bowl. Gently toss the fruit with
the honey mixture. Sprinkle with almonds. Serve chilled.
LUNCHEON SALAD
4 oz. cottage cheese
4 oz. fruit yogurt
Mix cottage cheese and yogurt together.
MASHED POTATO SALAD
6 medium red potatoes
5 Yukon gold potatoes
2 T. butter
½ c. mayonnaise
¼ c. yellow mustard
½ c. sour cream
1 stalk celery, finely chopped
1 red onion, finely diced
salt to taste
black pepper to taste
2 small gherkin pickles,
finely chopped
1 medium green pepper,
finely chopped
Cut potatoes, may peel potatoes also, if desired. Place potatoes in a large saucepan and
cover with water. Cook over medium heat until potatoes are tender. Drain and place
cooked potatoes in a large bowl. Mash potatoes with butter, salt, and pepper. Once
mashed, stir in the mayonnaise, mustard and sour cream; mixing well. Stir in celery,
onion, pickles, and green pepper. Serve warm or at room temperature.
32
FROZEN STRAWBERRY SALAD
1-8 oz. can crushed pineapple
1 c. sour cream
¼ c. sugar
½ tsp. vanilla
2 c. strawberries
Drain the pineapple, reserving 2 T. of the juice. In a medium bowl, blend the reserved
juice, cream cheese, sour cream, sugar, and vanilla on high speed until smooth and fluffy.
Fold in the strawberries and pineapple. (You can puree the pineapple and strawberries
before adding if “chunks” are difficult to swallow.) Spoon into a 9”x5”x3” loaf pan.
Cover and freeze for 6 hours or until firm. Let salad stand at room temperature for 15-20
minutes. Remove from the pan. Cut into individual serving sizes. Enjoy cold!
SPINACH SALAD
8 oz. fresh spinach
1 c. almonds
2 c. craisins
8 oz. strawberries, sliced
1 large mango, cut up
¼ c. onion (sweet or red),
sliced
Mix together for sauce:
¾ c. olive oil
1/3 c. balsamic vinegar
½ c. sugar
½ tsp. salt
Mix sauce with fruit, onion, almonds, and craisins; chill until ready to serve.
Toss spinach in just before serving.
FRUIT PUDDING SALAD
1-20 oz. can pineapple chunks in juice
2-11 oz. cans mandarin oranges in juice
1-3 oz. pkg. tapioca pudding mix
1-3 oz. pkg. vanilla pudding mix
3 to 4 bananas, peeled and
sliced
1-8 ¼ oz. can peaches,
drained, optional
Pour juice from pineapple into a large liquid measuring cup. Add enough juice from the
mandarin oranges to make 2 cups. In a medium bowl, prepare tapioca and vanilla
pudding together, according to package directions. Add 2 cups fruit juice and continue to
stir until thickened. In a medium serving bowl, combine drained pineapple chunks,
mandarin oranges, sliced bananas and drained peaches. Pour pudding mixture over fruit
and toss until evenly coated. Chill in refrigerator until ready to serve.
33
GRAPE SALAD
2 lbs. seedless green grapes
3 lbs. seedless red grapes
1-28 oz. pkg. sour cream
1 tsp. vanilla
½ c. sugar
½ c. brown sugar
1 c. chopped nuts
Wash grapes thoroughly and place clean grapes in a large bowl. In a medium bowl,
combine cream cheese, sour cream, vanilla and sugar. Pour mixture over grapes and toss
until evenly coated. Sprinkle brown sugar and chopped nuts over grape mixture.
Refrigerate until ready to serve.
34
MAIN DISHES
CREAMY SOUTHERN GRITS
5 C. water
1 tsp. kosher salt
1 C. stone-ground yellow grits
½ C.(2oz) fresh Parmesan cheese, grated
¼ C. (1oz) white cheddar cheese, shredded
1/8 tsp. Ground white pepper
1 ½ tsp. butter
Bring water and salt to a boil in a large saucepan; gradually stir in grits. Reduce heat,
simmer 30 minutes or until thick, and tender, stirring frequently. Remove from heat, stir
in cheese and white pepper. Cover. Serve warm.
GARLIC CHEESE GRITS CASSEROLE
Vegetable oil cooking spray
1 C. quick (not instant) grits
6 oz. Velveeta cheese, cut into pieces
3 large cloves garlic,
squeezed though a garlic press
4 T.(1/2 stick) butter, cut into pieces
3 large eggs, lightly beaten
1 tsp. Worcestershire sauce
Preheat oven to 400°. Lightly mist an 11X7 inch (2qt.) glass or ceramic baking dish with
cooking oil spray and set aside. Pour 4 C. of water into a large saucepan over mediumhigh heat and let simmer for 5 minutes, stirring occasionally. Remove the pan from the
heat, add the cheeses, garlic, and butter; stir until they are melted. Add the eggs and
Worcestershire sauce and stir until well combined. Pour the grits mixture into the
prepared baking dish. Bake the grits 35-40 minutes until golden brown and bubbling.
Let them sit 10 minutes before serving.
VEGETABLE-CHEESE FRITTATA (QUICHE WITHOUT A CRUST)
2 T. Butter
8 eggs
1 C. milk
1-4oz pkg. shredded mozzarella,
Cheddar, or Swiss cheese
½ tsp. Dried basil or Italian seasoning
½ tsp salt
Dash pepper
1 C. filling (optional)
Suggested fillings: onions, peppers, mushrooms, zucchini or other squashes. Vegetables
should be minced or pureed, depending on your preferences.
Preheat oven to 375°. Melt butter in 12-inch ovenproof skillet. Sauté vegetables until
tender. In a bowl, beat eggs, cheese, milk, and seasonings. Blend thoroughly. Pour over
vegetables in skillet. Transfer skillet to the oven and bake 15-20 minutes.
Note: This is a versatile dish that can be prepared in a variety of ways. The frittata may
be served plain or with vegetables added and topped with a tomato or cheese sauce, if
desired.
36
PANCAKES
2 C. Milk
4 eggs
3 or 4 C. flour (depends on how
thick you want your batter to be
Pinch of salt
½ C. sugar
Butter as needed
Combine all ingredients except butter to make the batter. Melt a bit of butter in a small
skillet, when melted, add a scoop of batter. Let it flow in the skillet until bottom is
covered on medium heat or until top becomes dry. Turn over and add butter, if needed.
Remove from skillet when golden brown on both sides. Little pieces of apple added to
the batter will create a moister product.
SCRAMBLED EGGS
2 eggs
3 T. half and half (or milk)
1 tsp. Lemon juice
Pepper and salt to taste
1 T. butter
2 slices cheddar cheese
Melt butter in skillet, when melted, add egg to mix and let go for about 1 minute, add
cheese. Stir slowly until eggs are cooked and cheese is melted. Serve on toast or muffin.
SAUSAGE BREAKFAST CASSEROLE
1-pkg. Breakfast sausage, cooked,
drained, crumbled
4 C. white bread, cubed
2 C. cheddar cheese, shredded
2-12oz. cans evaporated milk
¼ tsp. Onion powder
10 lg. eggs, lightly beaten
1 tsp. Dry mustard
Place bread in greased 13X9 baking dish. Sprinkle the bread with the cheese. Combine
the evaporated milk, eggs, dry mustard, and onion powder. Pour the egg mixture over the
bread and cheese. Sprinkle with the sausage. Cover, and refrigerate overnight. Bake at
325° for 55-60 minutes.
37
WARM AND SWEET BREAKFAST CEREAL TREAT
1/3 C. water
2/3 C. cream (recommend half & half)
4 T. powdered hot chocolate mix
1 packet French Vanilla Carnation
Instant Breakfast mix
1-2 T. sugar (according to preference)
4 drops vanilla extract
2 tsp. butter
6 T. Cream of Wheat
Whipping cream- to taste
Mix and cook everything, EXCEPT cream of wheat, in medium sized saucepan over
medium heat until hot. Stir in cream of wheat and reduce heat, stirring constantly until
thickened. Pour into large soup bowl and allow to cool slightly. Cover mixture with
whipping cream. Thoroughly stir in whipping cream until it is dissolved and enjoy. If
cereal starts to thicken too much, stir in more whipping cream.
FORTIFIED MORNING OATMEAL
4-1/2 ounces evaporated milk
1-1/4 C. water
2 T. dry powdered milk
¾ C. dry oatmeal
6 T. margarine
¼ C. white sugar
Mix water, 1-1/2 ounces of evaporated milk, dry milk in a saucepan. Bring to a boil. Add
remaining ingredients and stir until creamy.
For added calories, add raisins, nuts, or cream.
FRUIT AND BRAN
1 C. bran (wheat bran or 100% bran best)
1/3 C. prune juice
2/3 C. apple sauce
Mix together.
BASIC CREPES (MAKE 18-5” CREPES)
2 eggs
1 C. milk
1 C. all purpose flour, sifted
¼ tsp. salt
2 T. melted margarine or butter
In container or electric blender, or using an electric mixer, combine eggs, milk, flour, salt,
and butter or margarine. Beat at medium speed for 1 minute or until batter is smooth.
Refrigerate for at least 1 hour. Heat small 5-6” skillet, over medium-high heat; butter
lightly. Pour in batter, 2-3 T. at a time, quickly rotating pan to spread batter evenly.
Cook over medium heat to brown lightly, about 1 minute on each side. Slide onto a plate.
When cool, stack between sheets of wax paper.
38
MANICOTTI
1-2 eggs
1-carton Ricotta Cheese
1- jar prepared Spaghetti sauce
Spices to taste
Prepare crepes using basic crepe recipe. Beat 1-2 eggs and add to a carton of Ricotta
cheese. Add additional spices as desired, and the jar of spaghetti sauce. May thin the
sauce with water, if desired. Fill the crepe with cheese, roll, cover with sauce, and bake
at 350° until hot.
GREEK LASAGNA
Sauce:
3 T. butter
3 T. flour
1-1/2 C. milk
½ C. Parmesan cheese
1 egg
Meat mixture:
1-1/2 C. onion, chopped
1 lb. ground beef, browned and drained
½ C. Parmesan cheese
1-16 oz. can diced tomatoes
Salt to taste
Pepper to taste
3 C. macaroni
First, sauté onions and ground beef, drain fat and add diced tomatoes and Parmesan
cheese. Cook macaroni and add to beef mixture. Set this aside. Next, make the sauce.
Melt margarine over medium heat, add flour and stir until smooth. Pour milk into flour
mixture and stir until boiling. Add ½ cup Parmesan cheese and cook five minutes until
thick. Add egg and mix before it curdles. Pour sauce over meat and macaroni mixture in a
3.5 qt pan. Bake at 375° for 35 minutes or until browned.
GREEK SPAGHETTI WITH TOMATOES AND FETA CHEESE
2 tsp. olive oil
1 tsp. dried oregano
1 large clove garlic, minced
3 C. diced tomatoes
½ C. green onions, sliced
¼ C. fresh parsley,
Chopped and divided
2 T. lemon juice
4 C. thin spaghetti, cooked
1 C. feta cheese, crumbled
and divided
Heat the oil in a large skillet over medium heat. Add oregano and garlic and sauté 30
seconds. Add tomatoes, onions, 2 T. of parsley, and lemon juice; cook 2 minutes or until
heated. Combine tomato mixture, spaghetti and ¾ C. feta cheese; toss gently. Top with
the remaining ¼ C. cheese, 2 T. parsley, and sprinkle with pepper.
39
MACARONI AND CHEESE
1 T. fine dry bread crumbs
8 oz. elbow macaroni
1 lg. Yellow onion, chopped
2-1/2 C. Cheddar cheese,
Shredded
1 C. milk
2 eggs
1 egg white
pepper to taste
Pre-heat oven to 350°. Sprinkle bottom and sides of a lightly greased 2 qt. casserole pan
with the breadcrumbs. Set aside. In a large saucepan, bring 3 qt. of water to a boil. Add
the macaroni and onion and cook for 5-6 minutes. Drain and rinse. Arrange 1/3 of the
macaroni mixture in the casserole pan. Spoon 1 C. of the cheddar cheese over the
macaroni. Repeat with another 1/3 of macaroni mixture and 1 C. of cheddar cheese. Top
with the remaining macaroni mixture. In a medium bowl, whisk together milk, eggs, egg
white and pepper. Pour over the macaroni and cheese. Bake uncovered for 30 minutes or
until a knife inserted in the center comes out clean. Sprinkle with remaining ½ C. cheddar
cheese. Return to the oven for 5 minutes or until the cheese is melted. Serve warm.
CREAMY CHICKEN BREASTS
4 whole chicken breasts,
Split, skinned and boned
8 (4x4) slices Swiss cheese
1-10 oz can cream of chicken
Soup (undiluted)
¼ C. dry white wine
1 C. herbed stuffing
mix, crushed
½ C. butter or
margarine, melted
Grease 9 x 13 pan. Arrange chicken breasts. Top with cheese slices. Combine soup and
wine, stirring well. Spoon sauce over chicken and sprinkle with stuffing mix. Pour butter
over crumbs. Bake at 350° for 45 minutes.
CHICKEN STUFFING SKILLET
1-6 oz. package of stuffing
Mix for chicken
¼ C. margarine
4 boneless, skinless chicken
Breast halves
1 can condensed cream
of mushroom soup
1/3 C. milk
1-1/2 C. hot water
Mix seasoning packet, stuffing crumbs, margarine, and hot water, set aside. Spray
nonstick skillet with cooking spray, add chicken; cook over medium heat for 5 minutes
each side. Mix soup and milk- pour over chicken, top with stuffing. Reduce heat to low;
cover, cook 10 minutes or until chicken is cooked through.
40
CHICKEN SWISS CASSEROLE
¼ C. melted butter to
Drizzle over the top
2 C. Pepperidge Farm corn
Bread stuffing
1 can cream of chicken soup
6 slices Swiss cheese
¼ C. milk
1/8 tsp. garlic powder
1/8 tsp. pepper
6 boneless skinless chicken
thighs
Place chicken on 9 X 13 casserole dish, sprinkle with garlic powder and pepper. Place a
slice of Swiss cheese on top of each thigh. Next mix soup with milk. Pour over chicken
and cheese. Top with stuffing and melted butter. Bake at 350° for 40 minutes uncovered.
CHICKEN SUPREME
4 C. cooked chicken, diced
1 stalk of celery, sautéed
1 small onion, sautéed
3 C. chicken broth
2 C. breadcrumbs
2 eggs
pepper to taste
To cook chicken, boil with salt, pepper, poultry seasoning, garlic, onion and stalk of
celery. Remove skin before boiling. Mix all together and put in a greased dish. Bake at
350° for 1 hour.
CHICKEN AND RICE CASSEROLE
2 C. cooked rice
2 C. Monterey Jack cheese,
Shredded
1-1/2 C. cooked chicken,
Cubed
1-12 oz. can evaporated milk
½ C. red onion, finely chopped
2 eggs, beaten
¼ C. fresh cilantro, chopped
2 T. butter, melted
Preheat oven to 350°. Lightly grease 2 qt. casserole dish. Combine all items and mix well
in the casserole dish. Bake for 45-50 minutes until a knife inserted in the center of the
casserole is removed clean.
41
ONE DISH CHICKEN AND STUFFING BAKE
1-1/4 C. boiling water
4 T. margarine, melted
4 C. Herb Seasoned Stuffing,
mix
4-6 Skinless, Boneless Chicken
breast halves
Paprika to taste
1-10 ¾ oz. can cream of chicken (or cream of
mushroom) soup
1/3 C. milk
1 T. fresh parsley, chopped
Mix water, margarine and add to the stuffing mix. Mix lightly. Spoon stuffing across the
center of a 3qt. shallow baking dish. Arrange chicken on each side of the stuffing.
Sprinkle with paprika. Mix soup, milk, and parsley. Pour over the chicken and stuffing.
Cover and bake at 400° for 30 minutes.
CHICKEN AND MUSHROOMS
2 T. cornstarch
2 C. fresh mushrooms, sliced
16oz. chicken broth
1 tsp. Italian seasoning, crushed
1 tsp. prepared mustard
1 T. vegetable oil
2 C. cooked rice
4 skinless, boneless chicken breast halves
Mix together the first 3 ingredients in a small bowl and set aside. In a large frying pan,
over medium-high heat, heat oil and cook the chicken about 5 minutes on each side, or
until browned on both sides. Remove the chicken and set aside. Reduce the heat to
medium and in the same pan, cook the mushrooms with the Italian seasoning and pepper,
stirring frequently until the mushrooms are tender and the liquid evaporates. Add the
reserved cornstarch mixture and cook until the mixture boils and thickens, stirring
constantly. Return the chicken to the pan and reduce the heat to low. Cover and cook 5
minutes, or until the chicken is no longer pink. Stirring occasionally. Serve over hot
rice.
CHICKEN DIVAN
1 can cream of mushroom
soup, undiluted
¼ C. half and half
1-1/2 C. chicken, cooked
and cubed
2 T. butter, melted
1 T. cooking sherry
1/8 tsp. nutmeg
1- 10oz. pkg. Frozen broccoli spears,
cooked and drained
Parmesan cheese, grated
Combine soup, half and half, chicken, butter, sherry and nutmeg. Arrange broccoli in a
shallow casserole dish; top with chicken mixture. Sprinkle with Parmesan cheese. Bake
at 450° for 20 to 25 minutes, until hot and bubbly.
42
PAPAYA WITH CHICKEN
3 C. water
3 cloves garlic (crushed or diced)
1 T. oil
1/8 C. fresh ginger (approximate or to taste), crushed
Small chicken, cut up in
½ head, small cabbage, cut in quarters
small pieces (with or
without bones)
1 medium onion, sliced
1 medium green papaya (unripe), cut in 2-inch strips
In wok or pot, put oil, then add garlic, ginger, and onion. Stir and add chicken pieces.
Stir again and add water. Cover and cook to boil, then lower flame and let simmer.
When the chicken is about half-cooked, and add the papaya, cover again and cook until
papaya is soft. Then add cabbage and cook until done. Add salt to taste. Goes well
served over white rice.
HAMBURGER WITH COGNAC
1 ½ lb. Ground sirloin
¼ lb. Proscuitto, sliced as thin
as possible
¼ tsp Nutmeg
¼ C. flour
2 T. butter
¾ C. heavy cream
Juice of half a lemon
1 T. Cognac
Put the sirloin in a mixing bowl. Cut Proscuitto slices into very thin strips then cut the
strips into a very fine dice. These should be almost ¾ C. Add to the beef. Add pepper
and nutmeg. Blend ingredient well and shape into 4 patties. Dust all sides with flour.
Melt the butter and when it is quite hot, add the patties. Cook until golden brown.
Reduce heat and cook well done to the desired degree. Transfer patties to hot plates and
keep warm. Pour off most of the fat from the skillet. Add the cream to the skillet and
cook over high heat until reduced almost by half. Add the lemon, Cognac, salt, and
pepper to the taste. Stir and serve piping hot on patties.
43
SHEPHERD’S PIE
1 lb. lean ground beef
1 onion, chopped
½ lb. mushrooms, sliced
½ tsp. garlic powder
1-12oz. can cream of
Mushroom soup
1 small can red peppers
diced and drained
½ C. frozen green beans
4 C. mashed potatoes
½ C. Cheddar Cheese, shredded
Sauté ground beef with diced onion and sliced mushrooms. Do not drain meat, onions, or
mushrooms. Add the garlic powder to the undiluted cream of mushroom soup and stir
well. Add soup mixture to the meat, mushrooms, and onion in pan, and add the chopped
red peppers, stirring until thoroughly mixed-juices will hold it together. Preheat oven to
375°. Into individual crocks or bowls, spread the frozen green beans on bottom of each
crock. Fill crocks with meat mixture. Top each crock with 1 cup of mashed potatoes.
Bake until potatoes are crisp and slightly browned, about 20 to 25 minutes. Remove
from the oven, and sprinkle with cheddar cheese, return to oven for 5 more minutes.
Note: The meat and vegetables can be put in a blender and blended if needed!
LAYERED BEEF-ONION-POTATO CASSEROLE
1- ¼ lbs. Ground steak
1 small onion, diced
6 large potatoes, sliced
1 can cream of mushroom soup
¾ C. milk
Layer potatoes, onion, and then meat. Repeat, ending with meat last. Cover with the
soup and milk mixed together. Cover and bake at 375° for 1 ½ hours until it is tender .
CHEESY MEAT LOAF
½ C. chopped onion
¼ C. chopped green
Peppers
1-8 oz. can tomato sauce
2 eggs
4 oz. American cheese, diced
1 C. soft breadcrumbs
1 tsp. salt
dash pepper
¼ tsp. Thyme, crushed
1-1/2 lb. ground beef
½ lb. ground pork
Cook onion and green pepper in boiling water until tender- drain. Stir in tomato sauce,
eggs, cheese, breadcrumbs, salt, pepper and thyme. Add meat, mixing well. Shape into a
loaf. Bake at 350° for 1-1/2 hours.
44
MOIST MEATLOAF
1-1/2 lb. lean ground beef
1-1/4 tsp. salt
¼ tsp. black pepper
2 eggs
1 C. soft breadcrumbs
1/3 C. steak sauce
1 small onion, chopped
2 T. olive oil
1-14.5 oz can diced Italian
style tomatoes, drained
Preheat onion to 350°. Lightly grease an 8-1/2 x 4/12 inch loaf pan. In a skillet over
medium-heat, cook onion in 2 T. olive oil until transparent. In a mixing bowl, combine
ground been, salt, pepper, eggs, sautéed onions, tomatoes and steak sauce. Place the
mixture into the prepared loaf pan and shape into a loaf. Bake in the preheated oven for 1
hour or until done. Allow to stand 5 minutes before slicing.
SWEEDISH MEATBALLS
1 lb. ground, lean beef
1 can cream of celery soup
Water
1 egg
1 tsp. salt
¼ tsp. pepper
onion flakes and parsley to taste
½ to ¾ C. bread crumbs
Crisco
Beat egg in bottom of a bowl with salt and pepper. Add meat, onion, and parsley flakes.
In a small bowl, empty can of soup, and add ½ of soup can of water, mixing well. Take ¼
C. of this liquid mixture, and add to the hamburger, mix well, then add bread crumbs to
meat mixture until stiff enough to form meatballs. Brown meatballs in skillet with Crisco.
Add remainder of soup mixture and simmer for 25 minutes.
PAN SEARED COD
¼. C. fresh basil, minced
¼ C. chicken broth
2 T. parmesan cheese,
Grated
4 tsp. extra virgin olive oil
1 tsp. salt, divided
2 garlic cloves, minced
4-6 oz cod fillets
Combine basil, broth, cheese, oil, ½ tsp. salt, and garlic in a small bowl. Sprinkle cod
with remaining ½ tsp. salt and pepper. Heat in a large non-stick skillet coated with
cooking spray over medium-high heat. Add fish; sauté 5 minutes on each side or until
fish flakes easily with a fork. Serve fish with the basil sauce.
.
45
SHRIMP PRIMAVERA
1-8 oz. pkg. rotini pasta,
Uncooked
½ cup zesty Italian
Dressing
1 lb. medium shrimp,
Cleaned, peeled, and
Deveined
1 large red pepper, chopped
1 C. packaged matchstick carrots
1 C. fresh sugar snap peas
2 T. parmesan cheese
1 tsp. grated lemon peel
Cook pasta as directed on package. Meanwhile, heat dressing in large non-stick skillet (or
wok) on medium heat. Add shrimp, vegetables, garlic and cook and stir for 3-4 minutes
or until shrimp are pink and vegetables are crisp/tender. Drain pasta, toss with shrimp
mixture. Sprinkle with cheese and lemon peel.
CRAB IMPERIAL
¼ C. butter or margarine
2 T. green pepper, finely
Diced
2 T. red pepper, finely diced
½ C. fresh mushrooms,
Chopped
¾ C. mayonnaise
½ tsp. black pepper
1 tsp. Old Bay seasoning
1 lb. lump crabmeat
Imperial Topping:
1 large egg, beaten
¼ C. mayonnaise
1 pinch paprika
Combine imperial topping ingredients together in a small bowl, mix well, and set aside.
Preheat oven to 350°. Sauté peppers and mushrooms in butter or margarine until soft and
set aside (can delete the peppers and mushrooms if they are too difficult to swallow).
Combine the remaining ingredients, except the crab and imperial topping, and mix well.
Add the peppers and mushrooms (if desired). Mix the crabmeat gently into the bowl.
Spoon the mixture into 4 individual casserole dishes. Bake at 350° for 20 minutes. Spoon
imperial topping over each casserole after baking. Place under the broiler for 1-2 minutes
until slightly browned.
46
SALMON MOUSSE WITH DILL
7 oz. fresh salmon, skinned
And boned
1 egg, chilled
½ C. heavy cream
½ tsp. fresh dill, chopped
1 T. butter
salt and freshly ground pepper to taste
1/8 tsp. cayenne pepper (optional)
Cut the salmon into pieces and place in food processor bowl with the cream and egg.
Puree in food processor for about 3 minutes until mixture is thick and smooth. Season
with salt, pepper and cayenne pepper. Add dill. Divide the mixture between 4 wellbuttered ramekins. Cook in a double broiler for 15-20 minutes. Umold each mousse onto
a small, warmed plate. Serve with hollandaise sauce spooned around each mousse and
garnish with a sprig of dill.
APPRICOT-CINNAMON SALMON
2 T. soy sauce
½ tsp. ground ginger
1 cinnamon stick
12. oz. apricot nectar
1-1/2 lb. salmon filet, cut into individual servingsize pieces
In a small saucepan, combine soy sauce, ginger, cinnamon stick, and apricot nectar. Bring
to a boil, reduce heat, and boil gently until mixture is reduced to ¾ cup. Pre-heat broiler.
Line broiler pan with foil. Remove skin from salmon filets. Place salmon filets on broiler
pan. Broil for 5 minutes. Brush filets with apricot mixture. Continue to broil until lightly
browned. Turn filets carefully, baste and broil other side until flesh is tender and flakes
with a fork. Serve with any excess sauce.
SALMON LOAF WITH DILL
1-15 oz. can salmon, drained
And picked free of bones
And skin
2 eggs, lightly beaten
1-1/2 C. dry bread crumbs
1-10 ¾ oz. can condensed
Cream of celery soup
Sauce:
½ C. mayonnaise
¼ C. sour cream
1 T. lemon juice
½ tsp. dill weed
salt and white pepper to taste
Heat oven to 350°. Grease a loaf pan. In a medium mixing bowl, combine salmon, eggs,
bread crumbs, and soup. Stir gently to mix. Spoon salmon mixture into the loaf pan. Bake
for 50-60 minutes or until set. Salmon loaf will be soft, serve with a large serving spoon.
While baking, combine all sauce ingredients in a small mixing bowl. Serve sauce with
salmon.
47
EASY SEAFOOD CASSEROLE
1-14 oz. can small shrimp,
Drained and finely chopped
1-6.5 oz. can crabmeat,
Finely flaked
1 C. celery, finely chopped
1 C. onion, finely chopped
1 C. green pepper , finely
chopped
1 C. mayonnaise
½ C. whole milk
1 C. herb stuffing mix
1 T. melted
Combine all ingredients EXCEPT ¼ c. stuffing mix and butter, in a bowl, mixing well.
Spoon into buttered baking dish. Combine the remaining stuffing mix and melted butter
and spread over casserole. Bake in preheated oven at 350˚ for 30 minutes.
HAM-POTATO BAKE
1-1/2 c. ham, finely chopped
1 can cream of mushroom soup
¼ c. whole milk
1 c. cheddar cheese, shredded
4 c. white potatoes, cooked and finely diced
1 c. carrots, shredded
¾ c. soft breadcrumbs
1 T. butter, melted
Combine ham, soup, milk, onion, pepper, and ½ c. of the cheese, mixing well. Layer
potatoes, carrots, and ham mixture in a 2 quart baking dish. Mix breadcrumbs, remaining
½ c. cheese, and butter, and sprinkle over the mixture. Bake at 350˚ for 45 minutes.
Garnish with fresh parsley, if desired
BROCCOLI-CHEESE CASSEROLE (OR SPINACH-CHEESE)
2-10 oz. packages chopped
broccoli, drained (may substitute
spinach
6 eggs (can substitute 2 egg whites
for any 1 egg)
8 oz. shredded cheddar cheese
32 oz. cottage cheese
6 T. flour
1 stick melted butter (optional)
Mix all ingredients in a large bowl. Pour into a casserole dish (9 x 13, or smaller for
thicker dish). Cook in preheated oven at 375˚ for 1 hour and 15 minutes or until slightly
browned.
48
CHILI BEANS AND VEGETABLES
1 c. olive oil
1-1/2 lb. Eggplant, peeled and cut
into 1-inch cubes
¼ c. flour
3 to 4 tsp. Chili powder
2 large onions, peeled and sliced
1 large red pepper, halved,
seeded and cut into strips
1-16 oz. can stewed tomatoes
1 can (35 and ¼ oz.) Kidney beans, drained and
rinsed
2 tsp. Leaf oregano, crumbled
1 tsp. Cumin seeds, crushed
1 tsp. salt
2 c. water
In a Dutch oven heat the oil. Add eggplant cubes, and sauté for 10 minutes over moderate
heat, stirring frequently. Remove Dutch oven from heat; sprinkle with flour and chili
powder; toss eggplant to coat. Add onions, red pepper, garlic, stewed tomatoes, kidney
beans, oregano, cumin seeds, salt and water. Carefully mix ingredients together. Return
to heat. Bring mixture to boiling; cover; lower heat and cook 15 minutes stirring
occasionally. Do not overcook, because vegetables should be crisp. Serve on fluffy
cooked rice with side dishes of shredded lettuce, chopped green pepper and sweet onion.
CHEESE SOUFFLE
½ lb. cheddar cheese, grated
½ lb. jack cheese
2 T. Parmesan cheese; grated
¼ c. melted butter
6 eggs
1 c. non-fat milk
1 c. flour
1 tsp. garlic powder
1 tsp. fresh ground black pepper
¾ c. cheddar cheese cracker crumbs
Sprinkle Parmesan cheese in the bottom of a greased 10-inch round soufflé pan. Place
cheddar and jack cheese in pan. Blend together all other ingredients but the cheddar
cheese cracker crumbs. Pour the mixture over the cheeses. Sprinkle crumbs on top. Bake
in preheated 350˚ oven for 35-45 minutes.
SIMPLE CHEESE QUICHE
6 eggs
8 oz. tub of soft cream cheese
1 pint heavy whipping cream
2 T. Bisquick®
1 c. shredded cheese of your choice (like cheddar or
mixed types)
Blend eggs and cream cheese, using an electric blender if possible. Add whipping cream
and Bisquick® and blend again. Then blend in shredded cheese. Bake at 350˚ for 45
minutes. Let cool for 20 minutes and serve. This should be soft and moist.
49
HEARTY SWEET POTATO STEW
2 T. olive oil
1 T. sesame oil
2 large red onions, diced
2 medium (1 pound) sweet
potatoes, peeled and diced
1-1/2 tsp. dried thyme
10 c. vegetable stock
1-1/4 c. green, brown, or red lentils
2 stalks celery, sliced
½ c. fresh parsley, minced
½ tsp. salt
pepper to taste
In a large pot, warm the olive and sesame oils over medium-high heat. Add onion. Sauté
while stirring lightly until onions are soft (5-7 minutes). Add garlic and thyme. Cook for
an additional 2-3 minutes. If garlic starts to brown, turn down the heat. Raise the heat to
high. Stir in stock, lentils, celery, and ¼ c. of the parsley. Bring the mixture to a boil, then
reduce the heat to a simmer. Cook uncovered for 30 minutes. Add the sweet potatoes and
cook 20 minutes more, or until the sweet potatoes are tender. Remove 2 cups of the soup
and place in a blender. Carefully blend until smooth. CAUTION: Be very careful when
blending, letting steam and heat escape every few seconds, by lifting the blender lid
slowly throughout the blending. If steam and heat build up, the lid can blow off the
blender. (Skip the blender step if thinner soup is desired). Return the blended soup to the
pot with the remaining ¼ c. parsley. Stir and cook 1 more minute to blend. Add pepper
taste.
ANGEL HAIR SPAGHETTI AND SAUSAGE
2-20 oz. cans tomato sauce
1-18 oz. can tomato paste
2-10 oz. cans tomato puree
1 small onion
6 garlic cloves
2-9 oz. packages Buitoni
Angel Hair Pasta (found in
refrigerator section the
grocery stores).
12 links of Roma Sausage –
hot or sweet
2 T. grated or shredded Parmesan cheese
Extra virgin olive oil
Italian seasoning, oregano, basil, parsley flakes – to
taste
3 Bay leaves
1 T. sugar
Mix together in large, heavy pot: tomato sauce, tomato paste, and tomato puree. Place on
medium to low heat, stir frequently. Chop onion; smash, peel, and then chop garlic
cloves. Sauté onion and garlic in extra virgin olive oil. Drain oil, and add to sauce. Cover
sauce with spices to taste and stir. Cook sausage in deep frying pan covered with water.
Simmer until water has evaporated, then fry, drain and add to sauce. (Turn while frying to
brown evenly). In a separate pot, heat 4-6 quarts water to boiling, cook spaghetti as
directed.
50
CREAMY FETTUCCINI ALFREDO
8 oz. dry fettuccini pasta
8 oz. pkg. Cream cheese
¾ c. Parmesan cheese, grated
½ c. margarine
½ c. milk
1 tsp. garlic powder
¼ tsp. dried basil
1 pinch nutmeg
Bring large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or
until al dente; drain. In a medium saucepan, combine cream cheese, Parmesan,
margarine, milk, garlic powder, and basil and stir over low heat until smooth and creamy,
10-15 minutes. Toss sauce with pasta and sprinkle with nutmeg.
CHEDDAR CHICKEN SPAGHETTI
7 oz. spaghetti (1/2 box)
2 c. cooked chicken, cubed
or shredded
2 c. cheddar cheese, shredded
1 can cream of chicken soup
1 c. milk
Cook spaghetti. Meanwhile in a bowl, mix remaining ingredients except 1 c. cheddar
cheese. Add well-drained spaghetti and stir; pour into a greased 13x9 pan and sprinkle
with 1 c. cheddar cheese. Bake at 350˚ for 20-25 minutes until heated.
Note: You can cut the spaghetti into small pieces before adding.
TUNA CASSEROLE
1 T. butter or margarine
1/3 c. chopped celery
¼ c. chopped onion
1-9 oz. can tuna, drained
1 can (10-3/4 oz.) condensed
cream of mushroom soup
½ soup can milk
1-10 oz. package frozen chopped spinach, defrosted
and drained (optional)
1 small can chow mein noodles
Preheat oven to 35˚0. Sauté the celery and onions until tender in the butter or margarine.
Combine the tuna, soup, milk, and ½ can chow mein noodles. Add the chopped spinach
per preference. Place in a greased 1-quart casserole dish. Top with the remaining chow
mein noodles and bake in the oven for 30 minutes.
51
CREAMY FETTUCCINE
1 lb. fettuccine
2 T. flour
¾ tsp. salt
¼ tsp. pepper
¼ tsp. nutmeg
2 c. skim milk
½ c. chicken broth
2 c. frozen peas, thawed
½ c. diced Canadian bacon
3 T. grated Parmesan cheese
½ c. fresh chopped basil
In a large pot of lightly salted boiling water, cook fettuccine until tender but firm. Drain
well. Meanwhile, in a large saucepan over medium high heat, combine flour, salt, pepper
and nutmeg. Whisk in milk and chicken broth and cook about 6 minutes, stirring
constantly, until mixture boils and thickens. Stir in cooked fettuccine, peas, diced bacon,
grated Parmesan cheese and chopped basil. Cook until heated throughout.
CHICKEN MARSALA
1 lb. boneless, skinless chicken
breast halves
1 ¼ tsp. olive oil
¾ medium onion, chopped
2/3 c. dry Marsala wine
½ c. chicken broth
2 tsp. cornstarch
Pound chicken breast halves to ¼” thickness. In a large skillet over medium high heat,
heat olive oil. Add chopped onions and sauté for 5 minutes. Add chicken breast halves
and cook on each side for 5 minutes. Add Marsala wine and cook for 4 minutes or until
wine is the consistency of syrup. In a small bowl, combine chicken broth and cornstarch.
Add cornstarch mixture to skillet and cook for 2 minutes, until the sauce is thickened.
Add salt and pepper to taste.
52
MARINATED PRIME RIB ROAST
3 tsp. fresh grated
gingerroot
1/3 c. orange marmalade
3 T. soy sauce
2 T. brown sugar
¼ tsp. hot sauce
I T. mustard powder
1 c. beer
1-8 lb. prime rib roast
¼ c. olive oil
Pepper to taste
In a medium bowl, combine grated gingerroot, marmalade, minced garlic, soy sauce,
brown sugar, hot sauce, and mustard powder. Mix well and add beer. Stir until well
combined. Prick holes all over the roast with a two-pronged fork. Pour marinade over
roast. Cover and refrigerate at least 2 hours, basting at least twice. Preheat oven to 400˚.
Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan
and discard remaining marinade. Pour olive oil over roast and season with pepper to taste.
Insert a meat thermometer into the middle of the roast, making sure that the thermometer
does not touch any bone. Cover roasting pan with aluminum foil and seal edges tightly
around pan. Cook roast for 1 hour. After the first hour, remove the aluminum foil. Baste,
reduce heat to 325˚ and continue roasting an additional hour, until the temperature on
meat thermometer reads at least 140˚ for medium-rare and 170˚ for well-done. Remove
roasting pan from oven, place aluminum foil over roast and let rest for about 30 minutes
before slicing.
SIMPLE BEEF STROGANOFF
1-8 oz. pkg. egg noodles
1 lb. ground beef
1-10 ¾ oz. can cream of
mushroom soup
1 T. garlic powder
½ c. sour cream
In a medium pot of lightly salted boiling water, prepare egg noodles according to package
directions, drain and set aside. In a large skillet over medium heat, sauté ground beef for
5 to 10 minutes or until browned. Drain off fat and add cream of mushroom soup and
garlic powder. Let simmer for 10 minutes, stirring occasionally. Remove from heat and
add drained egg noodles. Add sour cream, mixing until well combined and add salt and
pepper to taste.
53
DILL-BAKED SALMON
4 salmon filets
¾ tsp. salt
¼ tsp. pepper
2 T. lemon juice
1 T. fresh chopped dillweed
4 lemon slices
2 T. butter
3 shallots, chopped
1 clove garlic, finely chopped
2-10 oz. bags fresh spinach
2 c. fresh basil leaves
¼ c. heavy cream
Preheat oven to 350˚. In a large baking dish, arrange salmon filets in a single layer. In a
small bowl, combine salt and pepper. Sprinkle half of the salt and pepper mixture over
salmon. Sprinkle lemon juice and chopped dillweed over salmon. Top each filet with a
lemon slice. In a medium skillet over medium heat, place butter. Add chopped shallots
and chopped garlic and sauté for 6 minutes. Add spinach and basil leaves and cook for 8
minutes. Add remaining salt and pepper mixture and heavy cream. Bring to a boil for 4
minutes. Meanwhile, bake fish in oven for 15 minutes. Serve over cooked greens.
SWEET & SOUR MEATBALLS
1 lb. ground beef
½ c. dried breadcrumbs
1/3 c. diced onions
¼ c. milk
1 egg
1 tsp. salt
½ tsp. pepper
2 T. vegetable oil
2 c. French dressing
½ c. apricot preserves
2 T. dried Liption onion soup mix
Preheat oven to 325˚. In a large bowl, combine ground beef, breadcrumbs, diced onions,
milk, egg, salt, Worcestershire sauce and pepper. Mix well and shape mixture into 2”
round balls. Bake for 25 to 30 minutes. In a separate bowl combine French dressing,
apricot preserves and onion soup mix. Pour mixture over meatballs and serve
immediately. Makes about 8 servings.
54
CRAB SOUFFLE
½ lb. flaked crabmeat
6 c. bread cubes
1 tsp. salt
1-4 oz. jar pimentos, drained
2 c. cooked noodles
2 T. chopped onions or 2
tsp. dried onions
1 ½ c. shredded Cheddar cheese
2 c. milk
2/3 c. butter, melted
6 eggs, beaten
½ c. bread crumbs
Preheat oven to 350˚. In a large bowl, combine flaked crabmeat, bread cubes, salt,
drained pimentos, cooked noodles, onions and shredded Cheddar cheese. In a separate
bowl, scald milk over medium high heat. Pour hot milk and melted butter over crab
mixture. Fold in beaten eggs. Pour mixture into a soufflé dish or 9x13” baking dish. Top
with bread crumbs. Cover and bake for 45 minutes, removing cover for last 15 minutes of
baking time.
FRIED SALMON PATTIES
1-14 ¾ oz. can salmon, drained
½ c. self-rising flour
1 small sweet onion, chopped
½ tsp. lemon pepper
2 small eggs
½ c. vegetable oil
2 T. margarine
In a large bowl, place drained salmon. If necessary, remove bones. Add flour, chopped
onion, lemon pepper seasoning and eggs. Mix well and shape salmon into desired size
patties. In a large saucepan or skillet over medium heat, place vegetable oil and
margarine. When margarine is completely melted, add salmon patties to skillet and fry
until browned, turning once.
55
SEAFOOD NEWBURG
1 lb. frozen shrimp, cooked
and coarsely chopped
4 to 8 oz. crab or lobster,
thawed, drained, and diced
2 T. sherry wine
2 tsp. lemon juice
1/8 tsp. nutmeg
6 T. butter
1/3 c. flour
2 c. half and half
Salt to taste
¼ c. heavy cream
1 egg yolk
½ c. shredded Cheddar cheese
In a medium bowl, combine cooked and chopped shrimp, crab or lobster meat, sherry
wine, lemon juice and nutmeg. Cover bowl and refrigerate for 2 hours. In a large
saucepan over low heat, place butter. When butter has melted, stir in flour and half and
half. Mix well and add salt. Continue to heat for 15 to 20 minutes, stirring occasionally,
until thickened. In a small bowl, combine heavy cream and beaten egg yolk. Mix well
and add cream mixture to saucepan. Add shredded Cheddar cheese and cook, stirring
constantly, until cheese is melted. Stir in seafood and marinade and heat for an additional
10 minutes. If mixture becomes too thick, thin with a little milk. If desired, serve over
rice, pasta or toast points.
FETTUCCINE ALFREDO & HAM
1 lb. dry fettuccine pasta
1 T. butter
6 oz. diced cooked ham
2 c. heavy cream
1 c. grated Parmesan cheese
In a large pot of lightly salted boiling water, cook fettuccine until done, about 8 to 10
minutes, and drain pot. In a medium saucepan over medium heat, melt butter. Stir in
diced cooked ham and cook for 1 minute. Stir in heavy cream and heat throughout. Stir in
grated Parmesan cheese and cook until thick and smooth. Add cooked pasta to pot and
toss until evenly coated. Serve warm.
56
VEGETABLES
& SIDE DISHES
PUMPKIN SOUFFLEE
1-15 oz. can pumpkin
4 eggs, separated
1 C. sugar
1 tsp. salt
½ tsp. cinnamon
Dash clove, allspice and
Nutmeg
½ C. Cream
¼. Whiskey,
bourbon
1 tsp. Cornstarch
Whipped Cream
Preheat oven to 450°. In a large bowl beat the pumpkin, egg yolks, sugar, salt and spices
for 5 minutes. Add the cream, butter and whiskey and mix well. In another bowl, beat the
egg whites until stiff peaks form. Sprinkle the cornstarch over the egg whites and fold
onto the pumpkin mixture. Pour into 6 custard cups and bake for 10 minutes. Reduce the
oven temperature to 350° and bake for about 30 more minutes, until mixture sets. Top
with whipped cream.
SWEET POTATO SOUFFLLE
4 C. mashed cooked sweet
Potatoes
¾ C. sugar
2 T. butter, softened
1/3 C. milk
1 tsp. vanilla extract
½ tsp. salt
TOPPING:
2/3 C. packed brown sugar
2/3 C. chopped pecans
2/3 C. flaked coconut
2 T. butter, melted
In a large bowl, combine the sweet potatoes, sugar, butter, milk, vanilla and salt; beat
until smooth. Spoon into a greased 2-1/2 qt. baking dish. Combine the topping
ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° F for 40-45 minutes
or until heated through and the topping is browned.
BAKED CORN
1 can cream style corn
3 eggs
2 T. sugar
3 T. melted butter
salt and pepper
Heat oven to 350°. Combine ingredients in a greased casserole. Bake 1 hour (top will
puff and brown when done).
58
SOUTHERN CORN SOUFFLE
5 eggs
1 C. milk
1-1/2 C. whipping cream
1/3 C. flour
1-14 oz. can cream corn
1 T. sugar
½ tsp. baking powder
2 C. canned or thawed corn
kernels
1-1/2C. cheddar cheese,
shredded
Preheat oven to 375°. Butter 9x9x3 baking dish. Whisk all ingredients (except corn
kernels and cheese) together. Fold in corn kernels and cheese. Pour into baking dish.
Bake 45-50 minutes until top is golden brown. Garnish with guacamole or sour cream.
GREEN BEANS AND VINEGAR
½ lb. green beans
3 medium onions, thinly
Sliced
3 T. butter
1/3 tsp. pepper
4 T. white vinegar
Split beans, then boil or steam until nearly done (7 to 8 minutes), remove and drain. Sauté
onions until golden brown. Toss in beans and pepper, sauté until just barely browned.
Add vinegar and toss.
QUICK TOMATO ASPIC
1-3oz. pkg. red raspberry
Jell-O
1-10 oz. can stewed
Tomatoes
Dash of Tabasco sauce
Topping:
4 T. sour cream
1 T. horseradish
Follow directions to make Jell-O and fold in stewed tomatoes and dash of Tabasco sauce.
Put in mold. Refrigerate until firm. Mix together the sour cream and horseradish. Serve
with the Jell-O.
COPPER CARROTS
2 bunches of carrots, sliced
And boiled to done but firm
Or 2 bags of frozen carrots
1 onion, diced
1 green pepper, sliced
1 can tomato soup
½ C. oil
¾ C. vinegar
1 C. sugar
1 tsp. salt
1 tsp. pepper
Slice and boil the carrots until done, but firm. Drain and chill. Mix together all items
except carrots. Bring to a boil and pour in carrots.
59
TOMATO PUDDING
12 slices of bacon
2-3 bell peppers, chopped
3-28 oz. cans diced tomatoes
2 T. brown sugar
½ C. Pepperidge Farm
stuffing
Sauté bacon until browned- remove from pan, crumble and set aside. In 2-3 T. of bacon
fat, sauté pepper and onions. Add tomatoes and salt and pepper. Cook very slowly until
thick and dark. Add brown sugar and bacon. Stir, place in casserole dish. Top with
stuffing. Bake at 350° for 30 minutes.
BUTTERNUT SQUASH AND BACON BISQUE
1-3 lb. butternut squash
1 tsp. oil
1 C. onion, chopped
3 strips bacon
1 C. apple cider
3 C. low-sodium chicken
broth
1 C. cream
Preheat oven to 350°. Cut the stem off of the squash and cut lengthwise. Scoop out the
seeds and discard. Place the squash, skin side up, on a small sheet pan. Add 1-1/2 C. of
water to the bottom of the pans, and bake at 350° for 2 hours, or until soft. Don’t let the
pan dry out; add more water, if necessary. When cooked, cool, and then scoop the flesh
into a small bowl. You should have about 3 cups. Set aside. Heat the oil in a 6 qt. pot on
medium, and then add the onions, bacon and 1 T. water. Cook for 7 minutes, then pour in
the cider and bring to a simmer. Mix in the squash and chicken broth, and return the
mixture to a simmer. Remove from the heat and puree with an immersion blender or
place in a blender and puree, never filling more than 1/3 full. Do in batches. Put in the
cream, then mix, taste and adjust flavor with salt and pepper..
BAKED ACORN SQUASH
3 small acorn squash
½ lemon
3 tsp. margarine or butter
6 tsp. honey or brown sugar
Preheat oven to 375°. Halve squash across the middle, and remove the seeds and
membrane. Place the halves cut side up on a baking pan, and squeeze over each piece a
few drops of lemon juice. Dot each half with margarine and season with salt and pepper
to taste. Drizzle each half with honey or 1 teaspoon of brown sugar. Bake 1 and ½ hours
or until a fork goes through the skin easily
60
ACORN SQUASH STUFFED WITH CREAM CHEESE
2 small acorn or butternut
Squash
2 tsp. lime or lemon juice
Salt to taste
3 oz. cream cheese
4 tsp. granulated sugar
Preheat oven to 375°. Halve each acorn squash across the middle and remove the seeds
and membrane. Place the halves cut side up on a baking pan, and sprinkle each with a
few drops of lime or lemon juice, salt and 1 teaspoon of margarine or butter. Bake for 30
minutes. Remove the squash halves from the oven. Spread cream cheese inside each half
and over the top. Bake 30 minutes more, or until the halves are easily pierced by a fork. If
the cheese begins to burn, turn down the heat to 300°.
MICROWAVE ORANGE-HONEY BUTTERNUT SQUASH
1 large butternut squash
2 T. orange juice
6 tsp. honey or browned sugar
Remove the stem and peel the squash, halve it and scoop out the seeds and membrane.
Cut into large chunks. Place the squash and the orange juice in a glass bowl; cover and
cook in microwave oven on high until tender, 12 to 15 minutes. Remove, top with honey
or brown sugar, margarine or butter, and mash with a fork. Season with salt and pepper to
taste. Serve hot.
MOIST SQUASH CASSEROLE
6-8 summer squash,
Unpeeled, ends removed,
Cut into chunks
3 slices bacon, diced
3 green onions, chopped
1 sweet pepper, diced
1 can (10 ¾ ounces) cream of mushroom
soup
1 C. shredded cheddar cheese
1 C. bread crumbs
Preheat oven to 350°. Fill a medium saucepan with water, and bring to a boil over heat.
Add the squash, and boil until soft. Drain and mash the squash. Sauté the bacon with the
onion and peppers until the bacon is crisp and the vegetables are soft. Stir the soup into
the mixture and remove from heat. Stir half the cheese and bread crumbs into the
mixture. Stir in the squash. Turn into an 8 x 8 inch greased baking dish. Top with the
remaining breadcrumbs and cheese. Bake for 35 to 40 minutes.
61
HUTS POT
1 lb. yams, peeled and sliced
½ lb. onions, peeled and chopped
1 /2 lb carrots, peeled and sliced
Put all ingredients in a large enough pot so there will be room to mix later. Add water and
bring to a boil, cook until all vegetables are tender. Drain some of the liquid and add a
few tablespoons butter. Pepper and salt to taste. Mash with masher until all vegetables are
thoroughly mashed or mixed. (If necessary add some liquid to adjust the consistency).
BOEREN KOOL
1 lb potatoes
1 lb. green kale (the curly
Kind) washed, de-stemmed
And chopped
3 T. butter
½ C. milk
Put potatoes and kale in a pot, add some water and salt. Bring to a boil and cook until
potatoes are tender. Drain and mash with masher until ingredients are well mashed, add
butter and milk as you go. Add salt and pepper to taste
ZUCCHINI CASSEROLE
1-1/2 lb. zucchini
1 medium onion finely
Chopped
¼ lb. and 1 T. margarine
1 C. sour cream
1 can condensed cream of
Mushroom soup
2 carrots, grated
8 oz. package herb stuffing,
divided
2 oz. jar pimentos, chopped
Cut and steam zucchini for 6 minutes or until done. Chop or mash zucchini, season to
taste. Sauté onion in 2 T. margarine- add to squash. Combine soup, sour cream, carrots
and add to zucchini. Melt ¼ lb. margarine with stuffing mix. Spread ½ stuffing mix in
bottom of casserole dish. Spoon vegetable mix over and cover with remaining stuffing
mix. Bake at 350° for 25 minutes.
62
FAMILY STYLE BROCCOLI AND CHEDDAR SOUFFLE
1 tsp. butter, at room
Temperature
1-10 oz. pkg. frozen,
Chopped broccoli, thawed
1-10 oz. container
Refrigerated Alfredo-style
Pasta sauce
3 large egg yolks, separated,
yolks lightly beaten, plus 2
large egg whites
2 C. pre-shredded cheddar
cheese
Place the rack in the center of the oven and preheat oven to 425°. Rub the bottom and
sides of an 11 x 7 inch (2 qt.) glass or ceramic baking dish with the butter and set the dish
aside. Drain the broccoli well, then place it and the pasta sauce, egg yolks, and cheddar
cheese in a large bowl; stir to combine. Set the bowl aside. In another large bowl, beat all
the egg whites on high speed with an electric mixer until stiff peaks form, approximately
2 minutes. Scrape the egg whites into the broccoli mixture and fold together using a
rubber spatula, taking care not to over-mix. Transfer the broccoli mixture to the prepared
baking dish. Bake the soufflé until it puffs up and it is deep golden brown, 15-17 minutes.
MASHED SWEET POTATOES
3 lb. sweet potatoes
¾ C. light brown sugar,
Packed and divided
3 T. butter
½ tsp. cinnamon
½ tsp. nutmeg
salt to taste
1 C. milk
Pre-heat oven to 400°. Grease 1-1/2 qt. casserole dish. Cook the sweet potatoes in
boiling, salted water until done. Peel and mash. Stir in the remaining ingredients
EXCEPT 2 T. of sugar. Turn the mixture into the prepared casserole dish. Sprinkle with
the remaining sugar. Bake for 30 minutes.
63
SPINACH-POTATO CASSEROLE
1 C. hot water
1-18 oz. can creamy
Mushroom soup
2 T. margarine
½ pkg. (7.2 oz. size)
Home-style creamy
Mashed potatoes (potatoes
And seasoning)
½ C. sour cream
1-9 oz. pkg. frozen spinach cooked
per directions and well drained
1-1/3 C. French fried onions
Pre-heat the oven to 350°. In a 2 qt. saucepan, heat water, ½ C. of soup, and margarine to
a rapid boil. Remove from the heat. Stir in the pouch of potatoes, seasoning and sour
cream until just moistened. Let stand for 1 minute, and then beat until smooth. In a
separate bowl, stir together the spinach, remaining soup, and ½ of the onions. Alternate
heaping spoons of the potato mixture and spinach mixture into an ungreased 1-1/2qt.
casserole dish. Gently swirl the mixture with a knife. Bake uncovered for 20-25 minutes.
Top with the remaining onions and bake for an additional 5 minutes.
CREAMED SPINACH
1 pkg. frozen, chopped
Spinach, thawed and
Drained
½ C. evaporated milk
1/3 C. onion, chopped
1-1/4 tsp. garlic, crushed
1 tsp. olive oil
Place spinach and evaporated milk in a blender and process until smooth. Heat olive oil
in a 3 qt. saucepan over medium-high heat; add the onion and garlic. Stir for 3 minutes,
scraping the bottom of the pan occasionally. Add the spinach mixture and stir for 3
minutes. Lower the heat, cover, and simmer for 8 minutes. Uncover, raise the heat, and
cook 3-4 minutes until the juice evaporates from the spinach.
64
CREAMED SPINACH II
5 T. butter or margarine,
Divided
¼ C. all-purpose flour
¼ tsp. salt
1 dash ground nutmeg
1 C. half and half
4 oz. cream cheese
1 sm. Onion, minced
2-10 oz. pkgs. Frozen
chopped spinach, thawed
drained
¼ C. water
¼ C. Parmesan cheese,
grated
In a 2 qt. saucepan over medium-low heat, melt 3 T. butter; stir in flour, salt, pepper, and
nutmeg; slowly whisk in cream; stir in cream and cheese. Increase heat to medium; whisk
mixture constantly until thick and smooth; remove from heat and set aside. In a skillet
over medium-high heat, cook onions and garlic in the remaining 2 T. butter until
transparent; stir spinach and water into the pan. Reduce heat to medium-low; cover;
simmer, stirring occasionally, for 8 minutes. Stir spinach mixture into creamy mixture;
return to medium heat; heat, stirring often, until warmed throughout. Remove from heat;
fold in parmesan cheese.
SWEET POTATO POWER
1 medium sized sweet
Potato
1-1/2 C. apricot nectar
Juice
4 oz. soft or silken tofu
(about 1/3 to ½ package
Tofu)
2 T. maple syrup or honey to
taste
Peel and cut sweet potatoes into ½ inch pieces. Steam sweet potato pieces for
approximately 10 to 15 minutes, or until soft. Carefully remove steamed sweet potato
pieces and place in a mixing bowl. Add apricot nectar, tofu and maple syrup or honey to
sweet potatoes. Blend ingredients together until they are well mixed and have an even,
smooth consistency. Serve at a warm temperature and eat with a spoon.
65
CHEESY MASHED POTATOES
2 lb. white potatoes, peeled
And cubed
1-16 oz. pkg. four-cheese
Pasta sauce mix
½ C. whole milk
4 T. butter
Place potatoes in a saucepan covered with water; bring to a boil. Reduce heat and simmer
10-12 minutes until tender. Drain and transfer potatoes to a mixing bowl. Coarsely mash
or blend on low speed. Add pasta sauce, milk and butter and beat until smooth. Stir in
parsley, salt and pepper.
MEDITERRANEAN LENTIL
2 T. olive oil (divided)
1 large onion, halved
Lengthwise, one half
Chopped, one half cut into
Thin slices
2 cloves garlic, chopped
1 tsp. cumin
½ tsp. cinnamon
½ tsp. allspice
½ C. lentils
1 C. (14.5 oz.) low-sodium
vegetable broth
½ C. instant brown or white
rice
½ tsp. salt
freshly ground pepper- to
taste
¼ C. plain yogurt
3 T. chopped fresh mint
Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add chopped
onion and garlic; cook until onion softens, about 3 minutes. Add cumin, allspice, and
cinnamon; cook 1 minute. Add the lentils and vegetable broth. Heat to a boil; cover.
Reduce heat to medium-low. Cook until lentils begin to soften, 15 minutes. Meanwhile,
heat remaining 1 tablespoon of olive oil in a heavy skillet over medium-high heat; add
the onion slices. Reduce heat to medium-low; cook, stirring occasionally, until onions are
dark and crispy, about 10 minutes. Set aside pan. Stir the rice into lentils; cover. Cook
over medium-low heat until rice and lentils are tender, about 12 minutes longer. Season
with salt and pepper to taste. Garnish each serving with onions, a dollop of yogurt and
some mint.
66
INDIAN DAL
1 C. dal/lentils (any kind
Of small lentil)
2 C. water
Pinch of cumin seeds
1-2 cloves garlic, minced
1 onion, chopped
spices to taste- turmeric,
coriander, ginger powder,
salt
olive oil
Mix dal and water in pot, bring to boil, then reduce heat, stir occasionally, and cook until
dal has become a mush. In a frying pan, heat the oil, add the cumin seeds and sauté for
about 10 seconds, then add minced garlic and chopped onion, continue to cook and add
spices to taste- pinch of coriander, turmeric and ginger powder. Add the flavored oil to
the dal. Mix well. Add salt to taste and any other spices for added flavor. For stronger
curry flavor, add a pinch of clove, cinnamon and cayenne/chile pepper.
CREAMY (WITHOUT THE CREAM) WILD MUSHROOM PASTA
1 T. olive oil
10 oz. wild mushroom; use
As many (or few) different
Types of mushrooms as
You like
1-1/2 C. low sodium
Vegetable broth
1 T. fresh chopped rosemary
Or 1 tsp. dried, ground
Rosemary
1 tsp. dried, ground thyme
fresh ground black pepper,
to taste
¼ C grated, fresh Parmesan
cheese
12 oz. (dry weigh) pasta of
choice
Bring a large pot to boil while preparing the other ingredients. Clean and coarsely chop
the mushrooms and the stems should be included if possible. In a deep skillet or stovetop
pan, heat the olive oil and garlic over medium heat until garlic just begins to turn golden.
Add the low-sodium vegetable broth and mushrooms and return the mixture to a simmer
(low boil). Add the rosemary, thyme, black pepper, and ½ of the parmesan cheese and
stir. Take a moment to add the pasta to the boiling water and cook according to
instructions (usually 8 to 10 minutes). Stir the mushroom mixture at a low boil for about
5-7 minutes, until mushrooms have cooked down in size. Very carefully remove
approximately 1 C. of mushrooms and broth and place in a blender. Very carefully blend
the mushrooms and broth (add as much broth from the pan as needed to allow blending
into a thick liquid). Be sure to use a lid on the blender, but place the lid lightly on the
blender and lift a bit several times to vent the steam as you blend. This will prevent steam
and pressure from building up which could cause the lid to blow off the blender. Return
the blended mushroom and broth to the pan and stir to combine with the other mushroom
mixture. Reduce the heat until pasta is ready. Drain and add pasta and mushroom sauce
together. Stir to combine ingredients and coat pasta. Dish onto plates and sprinkle each
serving with remaining parmesan cheese.
67
PASTA AND BEANS
8-10 oz. dry whole grain
Pasta
1-15 oz. can kidney beans,
Well rinsed
1-15 oz. can diced tomatoes
1-15 oz. can crushed
Tomatoes
1 T. olive oil
2 C. broccoli florets
1 C. carrot, grated
2 tsp. basil
1 tsp. Oregano
1 tsp. thyme
Boil water for the pasta. Heat olive oil over medium heat in a large pot. Add garlic and
heat until just starting to turn golden, stirring often. Do not allow garlic to brown. Add
broccoli and heat for 5 minutes, stirring often. Broccoli should remain bright green and
slightly crisp. Add crushed and diced tomatoes, carrots, kidney beans, black beans, basil,
oregano, and thyme and stir to combine. Add pasta to boiling water and cook according
to package directions. Meanwhile, continue to heat tomato and bean mixture over
medium heat for approximately 8 minutes, stirring occasionally. Drain pasta and add to
tomato and bean mixture. Stir to combine. Add salt and pepper to taste.
HIGH-PROTEIN JELL-O
1-pkg. flavored Jell-O
2 C. whole milk
Powder
½ C. powdered milk
1 C. boiling water
Dissolve Jell-O powder in boiling water. Cool to room temperature. Dissolve powdered
milk in the whole milk. Gradually stir the milk mixture into the Jell-O mixture. Chill until
firm.
QUICK AND EASY NOODLES ROMANOFF
1 medium onion, chopped
½ lb. noodles, cooked
1 C. sour cream
1 C. cottage cheese
½ C. grated cheddar cheese
Preheat oven to 325°. Boil water and cook noodles according too directions. Mix the
cooked noodles with all remaining ingredients and place in a baking dish. Bake at 325°
for about 30 minutes.
68
POTATO COTTAGE CHEESE CASSEROLE
2 medium potatoes
2 C. cabbage, shredded
¾ C. chopped onion
1 T. butter or margarine
¾ C. creamed cottage
Cheese
¼ C. sour cream
¼ C. plain yogurt
1 T. vinegar
3.4 tsp. salt or to taste
¼ tsp. dill
Cut potatoes into small pieces and boil. Sauté onions in butter or margarine and salt. Add
cabbage to onions and cook until cabbage is tender. Mash potatoes with cottage cheese,
sour cream and yogurt. Combine cabbage and potato mixtures and all other ingredients.
Spread into casserole dish. Bake uncovered for 35-40 minutes at 350°.
CORN PUDDING
1-8 ½ oz. boxy Jiffy corn
Muffin mix
2 eggs
1 C. sour cream
1-16 oz. can whole kernel corn, drained
1-16 oz. can creamed corn
Shredded Swiss cheese
Preheat oven to 350°. In a medium bowl, combine corn muffin mix, eggs, sour cream,
drained corn and creamed corn. Place mixture in an ungreased 9x13” baking dish. Bake
in oven for 30 to 35 minutes. Remove from oven and sprinkle with desired amount of
shredded Swiss cheese. Return to oven and bake an additional 10 minutes. Makes 12 to
15 servings.
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ASPARAGUS BUNDLES WITH HOLLANDAISE
6 thin slices Swiss cheese
6 slices cooked ham
1-10 oz. can asparagus
Spears, drained
½-17 ½ oz. pkg. frozen
Puff pastry, thawed
½ C. plus 1 T. butter, melted, divided
3 egg yolks
2 T. lemon juice
Preheat oven to 425°. Place 1 slice Swiss cheese over each slice of cooked ham. Top ham
slices with drained asparagus spears. Roll each bundle up, trimming asparagus if
necessary. Cut puff pastry into 6 equal triangles. Brush pastry lightly with 1 tablespoon
melted butter. Wrap each pastry around cheese, ham, and asparagus bundles, sealing at
the seam. Place bundles, seam side down, in a shallow baking dish. Make sure bundles do
not touch each other or sides of pan. Brush tops of pastry with remaining butter. Bake for
18 to 20 minutes, until golden brown. To make Hollandaise sauce, in a microwave-safe
bowl, melt remaining ½ cup butter in microwave. In a blender, combine egg yolks and
lemon juice. Puree for 30 seconds. Slowly pour in hot melted butter while blending, until
sauce thickens slightly. Place asparagus bundles on serving plate and drizzle with
hollandaise sauce or serve sauce on the side.
SQUASH SOUFFLE
½ C. chopped onion
½ C. plus 1 T. butter,
Divided
1 C. cracker crumbs, divided
1 C. chopped pecans
2 C. cooked baby squash
¼ C. sugar
½ C. mayonnaise
1 C. shredded cheddar cheese
1 egg, beaten
Preheat oven to 325°. In a medium saucepan over medium heat, sauté chopped onions in
1 tablespoon butter. In a microwave-safe bowl, melt remaining ½ cup butter in
microwave. Stir in ½ cup cracker crumbs and chopped pecans and set aside. In a medium
bowl, beat cooked baby squash with an electric mixer. Add sugar, mayonnaise, shredded
cheddar cheese, remaining ½ cup cracker crumbs and beaten egg. Mix until blended and
pour into a greased 9x13” baking dish. Sprinkle topping evenly over squash soufflé. Bake
in oven for 45 minutes.
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ASPARAGUS PARMESAN
1 T. butter
¼ C. olive oil
1 lb. fresh asparagus spears,
Trimmed
¾ tsp. grated parmesan cheese
In a large skillet over medium heat, melt butter and olive oil. Add asparagus spears.
Cook, stirring frequently, for 10 minutes, until asparagus reaches desired tenderness.
Drain asparagus of excess oil. Sprinkle asparagus with grated parmesan cheese, salt and
pepper.
STUFFED CHERRY TOMATOES
36 cherry tomatoes
1-8 oz. pkg. cream cheese,
Softened
1 T. dry Italian salad
Dressing mix
2 T. milk
3 T. chopped fresh parsley
Place tomatoes, stem-side down on a cutting board. Make an “X” cut down to about ¼”
from the bottom of each tomato. Spread tomatoes carefully open. In a small bowl,
combine cream cheese, Italian dressing mix and milk. Blend well. Fill each tomato with
about 1 teaspoon of the cream cheese mixture. Sprinkle tops of tomatoes with chopped
parsley. Serve as is or refrigerate for up to 6 hours before serving.
TOMATO BRUSCHETTA
1 French baguette
6 roma tomatoes, chopped
½ C. sun-dried tomatoes in
Oil, drained
4 T. olive oil, divided
1 T. balsamic vinegar
¼ C. fresh basil, stems removed
¼ tsp. salt
¼ tsp. pepper
1 C. shredded mozzarella cheese
Preheat broiler. In a large bowl, combine chopped roma tomatoes, sun dried tomatoes,
garlic, olive oil, balsamic vinegar, fresh basil, salt and pepper. Mix well and let sit for 10
minutes. Cut baguette into 3/4” thick slices. Arrange baguette slices in a single layer on a
baking sheet and place under broiler for 1 to 2 minutes, until bread is slightly browned.
Remove from oven and place an even amount of tomato mixture over each baguette slice.
Top with shredded mozzarella cheese. Return to broiler for 5 minutes or until cheese has
melted.
71
SIMPLE STUFFED TOMATOES
4 large tomatoes
1 ½ C. vegetable broth
½ C. sun-dried tomatoes,
Chopped
1 C. couscous
¼ C. shredded mozzarella cheese
¼ C. fresh chopped basil
2 T. fresh minced mint leaves
¼ tsp. pepper
Preheat oven to 375°. Cut large tomatoes in half crosswise and scoop out the pulp,
reserving pulp. Place tomato shells upside down on paper towel to drain. In a small
saucepan over medium high heat, combine vegetable broth and chopped sun-dried
tomatoes. Bring to a boil, remove from heat and stir in couscous. Cover saucepan and let
stand for 5 minutes. After 5 minutes, stir in shredded mozzarella cheese, fresh chopped
basil, fresh minced mint leaves and pepper. Gently stir in reserved tomato pulp. Place
tomato shells in a 7x11” baking dish, right side up. Spoon couscous mixture into shells,
pressing firmly. Bake in oven for 25 to 30 minutes or until heated throughout.
CORN SOUFFLE
1-15 oz. can whole kernel
Corn, drained
1-15 oz. can cream style
Corn
1-4oz. carton plain yogurt
1-4 oz. carton sour cream
1-8 ½ oz. box jiffy corn muffin mix
½ C. butter or margarine, melted
Preheat oven to 375°. Lightly grease a large baking dish. Add drained corn, creamy style
corn, yogurt, sour cream, corn muffin mix and melted butter to baking dish. Mix all
together and bake in oven for 1 hour.
POTATOES AU GRATIN
5 or 6 medium potatoes
1-1 lb. pkg. Velveeta cheese
½ C. margarine
Preheat oven to 350°. Scrub, peel and slice potatoes. In a large pot of lightly salted water,
place sliced potatoes. Bring to a boil over medium heat, cooking until potatoes are mostly
tender. Drain potatoes and season with salt and pepper to taste. In a large baking dish,
place layers of sliced potatoes followed by slices of Velveeta cheese. Continue layers
until all sliced potatoes and Velveeta cheese have been used. In a medium saucepan over
medium heat, combine evaporated milk and margarine. Heat until margarine has melted.
Pour melted margarine mixture over potatoes in baking dish. Bake in oven for about 30
to 45 minutes until potatoes are browned on top.
72
FOUR CHEESE MACARONI
1-16 oz. pkg. elbow
Macaroni
½ C. shredded Muenster
Cheese
½ C. shredded cheddar
Cheese
½ C. shredded sharp
Cheddar cheese
½ C. shredded Monterey jack cheese
1 ½ C. half and half
1-8 oz. block processed cheese, cubed
2 eggs, beaten
¼ tsp. salt
1/8 tsp. pepper
Preheat oven to 350°. In a large pot of lightly salted boiling water, cook macaroni until al
dente, about 8 to 10 minutes. Drain well and return macaroni to pot. In a small saucepan
over medium heat, melt 8 tablespoons of butter. Stir melted butter into macaroni. In a
large bowl, combine Muenster cheese, mild and sharp cheddar cheese and Monterey jack
cheese. Toss well. Add half and half, cubed processed cheese, 1 ½ cups of the cheese
mixture and eggs to macaroni. Mix well and season with salt and pepper. Transfer to a
lightly greased 2-quart baking dish. Sprinkle remaining cheese mixture and remaining 1
tablespoon butter over macaroni. Bake in oven for 35 minutes, until hot and bubbling
around the edges.
VEGETABLES IN CHEESE SAUCE
2-14 ½ oz. cans mixed
Vegetables, drained
1 ½-10 ½ oz. cans
Chicken broth
1-10 ¾ oz. can broccoli and cheese soup
2-3 oz. pkgs. Velveeta cheese, cubed
Preheat oven to 350°. In a large saucepan over medium high heat, combine drained mixed
vegetables and chicken broth. Bring to a boil for 5 to 6 minutes. Remove from heat and
drain, reserving ½ cup broth. Set aside vegetables. In a medium saucepan over low heat
combine reserved 1/2 cup broth, broccoli and cheese soup and Velveeta cheese cubes.
Cook until cheese has melted, stirring until smooth. Place vegetables in a 9x13” baking
dish and pour sauce mixture over vegetables. Cover and bake in oven for about 20
minutes.
73
DESSERTS
DIRT
8 oz. table cream
½ stick margarine
1 c. powdered sugar
12 oz. cool whip
2 sm. pkg. instant vanilla pudding
3 c. milk
1 tsp. vanilla
Mix cream, margarine and powdered sugar together. Then fold in Cool Whip. In another
large bowl, mix the pudding, milk, and vanilla. Combine the ingredients of both bowls.
Crush Oreos in food processor until they get to the consistency of “dirt.” Layer Oreos and
pudding mixture in a new flowerpot, ending with a layer of Oreos. Garnish with artificial
flowers, gummy worms, etc. Serve with a new garden spade.
POUND CAKE
1-1/2 c. butter or margarine
3 c. sugar
5 eggs
3 c. sifted all-purpose flour
1 c. luke-warm milk
1 tsp. lemon
Thoroughly cream butter or margarine. Add eggs one at a time, beating after each
addition. Fold in flaour alternately with combined milk and extract. Pour into greased and
floured 20” tube pan. Bake at 325˚ for 1 hour and 20 minutes.
POUND CAKE
One pound of butter
One pound of flour (3 c.)
One pound of sugar (2 c.)
One pound of eggs (8)
Mix and bake. You may use more than one normal-sized cake pan to keep the batter less
than 2 inches high and bake for about 30 minutes at about 350˚.
DUMP CAKE
1-20 oz. can crushed pineapple,
undrained
1-21 oz. can cherry pie filling
1 pkg. Duncan Hines Moist
Deluxe Yellow Cake Mix
1 c. pecans or walnuts, chopped
1 stick butter or margarine, cut into thin
slices
Preheat the oven to 350˚. Grease 13x9 inch pan. Dump pineapple with juice into pan.
Spread evenly. Add cherry pie filling evenly over the pineapple layer. Sprinkle cake mix
evenly over cherry layer. Sprinkle nuts over cake mix. Dot with butter. Bake 50 minutes
or until top is lightly browned.
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PEACHES AND CREAM CHEESE CAKE
1-1/2 c. flour
1 tsp. salt
2 eggs
1 c. milk
2 tsp. baking powder
2 small pkgs. vanilla pudding (do
not use instant)
1-20 oz. can drained peaches (save juice)
2-8 oz. pkgs. Cream cheese
1 c. sugar
6 T. peach juices
1 tsp. cinnamon
2 T. sugar
Combine first six ingredients and beat two minutes at medium speed. Pour batter into 9”
x 13” pan. Arrange peaches over top of batter. Combine cream cheese, sugar, and peach
juice, beat for two minutes. Spoon over peaches. Mix sugar and cinnamon together.
Sprinkle over the top. Bake at 350˚ for 30-35 minutes.
FROZEN FRUIT SALAD
1 c. sugar
1-8 oz. pkg. cream cheese
1-12 oz. pkg. cool whip
1-20 oz. can crushed pineapple
1-10 oz. can or bag of frozen strawberries
(thawed)
5 not too-ripe bananas, should be firm
Cream together the sugar and cream cheese, mix well until creamy. Put pineapple and
strawberries in a colander and let the juices drain. Add cool whip to cream cheese mix,
and mix well. Add pineapples and strawberries to creamy mix, and mix well. Slice
bananas in round slices and fold them into the mix until blended into the mix. Put mix in
12 ½ x 10 ½ x 2” deep aluminum pan with cover, place in freezer until ready to use. Take
out about 1 hour before serving to thaw.
OLD FASHION RICE PUDDING
4-1/2 c. milk
¾ c. rice
1 large egg
2 tsp. vanilla
½ tsp. salt
½ c. raisins (optional)
Warm milk in saucepan over medium heat. Stir in rice, bring to a simmer and cook, stir
frequently until the rice is very tender, about 35 minutes. In a medium bowl whisk
together egg, sugar, vanilla, and salt. Gradually stir in mixture until well blended. Cook
one minute.
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OLD FASHION RICE PUDDING II
4 c. milk
1 c. minute rice
¼ c raisins
1 egg, well beaten
1 pkg. (4 serving size) Jell-o® Vanilla
or Coconut Cream flavor pudding
and pie filling
¼ tsp. cinnamon
1/8 tsp. nutmeg
Combine milk, rice, pudding mix, raisins, and egg in a saucepan. Stir over medium heat
until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes
or serving bowl. Sprinkle with cinnamon and nutmeg. Serve warm or cold.
EASIEST RICE PUDDING
2 c. soft cooked rice
1. c vanilla pudding
Stir both ingredients together.
APPLE CRISP
Enough apples to fill 9” plate,
peeled and sliced or cubed
2 T. flour
¾ c. granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
2/3 c. flour
1/3 c. brown sugar
1/3 c. butter, coarse
Fill plate with apples. Sprinkle apples with flour, granulated sugar, cinnamon, and
nutmeg. Then, toss lightly. Blend brown sugar, flour, and butter in pastry blender. Cover
apples with blender topping. Bake at 400˚ for 45 minutes.
YO-JEL DESSERT
1 small pkg. Jell-O® - any
flavor
8 oz. Yogurt – fruit flavored
to match Jell-O® flavor
4 oz. chopped or pureed fruit
4 oz. whipped topping (like Cool Whip)
Dissolve Jell-O® in 1 c. boiling water. Stir in ½ c. cold water. Chill Jell-O® to egg white
consistency. Add yogurt, chopped fruit, and whipped topping, stir until completely
mixed. Chill until firm.
77
PUMPKIN MOUSSE
3 c. milk
2-4 oz. pkg. vanilla instant pudding
and pie filling
1 can pumpkin
1 tsp. pumpkin pie spice
1 c. thawed Cool Whip
Combine mix and pudding in a medium bowl. Beat with a whisk for 2 minutes. Stir in
pumpkin and pumpkin pie spice. Stir in cool whip. Refrigerate.
TOFFEE CRUNCH DESSERT
1-1/2 c. cold milk
1 pkg. instant vanilla pudding mix
2-8 oz. cartons frozen whipped
topping, thawed
1 prepared angel food cake, cubed
4 Butter Finger candy bars, crushed
In a large bowl whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or
until soft.. Stir in 2 cups whipped topping. Fold in remaining whipped topping. In a 13” x
9” x 2” dish coated with nonstick cooking spray, layer half of the cake cubes, pudding
mixture and crushed candy bars. Repeat layers, cover, and refrigerate for at least 2 hours
before serving.
PUMPKIN PIE PUDDING
1 c. unsweetened pumpkin puree
(canned pumpkin is a good option)
2 tsp. canola, almond, or avocado
oil
½ tsp. cinnamon
¾ c. apricot nectar
Combine pumpkin puree and oil in a mixing bowl. Blend together until puree and oil are
well combined. Add cinnamon, lemon juice and apricot nectar. Blend together until all
the ingredients are well combined. Place into a serving dish and chill in freezer for
approximately 20 minutes and then chill further in the refrigerator for an additional hour.
Remove from refrigerator and enjoy.
78
CRANBERRY APPLE CASSEROLE
3 c. apples, peeled and chopped
2 c. fresh cranberries
2 T. all-purpose flour
1 c. sugar
3-15 oz. pkg. instant oatmeal
with cinnamon and spice
¾ c. chopped pecans
½ c. all purpose flour
½ c. firmly packed brown sugar
½ c. butter/margarine
pecan halves
additional cranberries
Combine apples, cranberries, and 2 T. flour, tossing to coat. Add sugar, and mix
everything together. Place in a 2 qt. casserole container. Next, combine oatmeal, chopped
pecans, ½ c. flour, and brown sugar. Add butter and stir well. Spoon over fruit mixture.
Bake uncovered at 350˚ for 45 minutes. Garnish pecans halves and cranberries.
BAKED CUSTARD
1 whole egg
1 c. whole milk
2 T. sugar
pinch of salt
½ tsp. vanilla
nutmeg to taste
Blend one egg in blender. Add 1 c. milk and blend again. Add 2 T. sugar (more or less to
your taste), a pinch of salt, and ½ tsp. vanilla. Pour into baking dish or individual cups.
Sprinkle nutmeg on surface if you choose. Place custard container(s) in pan of hot water
in preheated 325˚ oven. May need 1 hour cooking time for a 2 cup or 3 cup batch in one
container. To test if custard has set, insert a silver knife in center. If custard is done, when
removed, the knife will not have any custard sticking to it. Remove done custard from
oven and water bath. Let sit on counter for 20-30 minutes, then refrigerate. Serve with
fresh fruit or a sprig of mint, or slice almonds as garnish.
Note: Ratio is one whole egg for each cup of whole milk. Must use whole milk which
contains 3% butterfat, the custard won’t set with anything less.
BOILED CUSTARD
2 c. milk
2 eggs
¼ c. sugar
1-1/2 tsp. cornstarch
1 tsp. vanilla
pinch of salt
In a medium saucepan, heat the milk over medium-low heat until it just begins to bubble
at the edges. Do not boil. Beat eggs, sugar, and cornstarch together in a separate bowl.
Add a little of the scalded milk to the egg, sugar, and cornstarch mixture, stirring well.
Add this mixture to the scalded milk, stirring constantly. Cook over low heat until the
mixture coats a spoon. Remove from heat. When cool, add the salt and vanilla.
79
SUPER PUDDING
1-pkg. instant pudding mix
2 c. whole milk
2 T. oil (corn, sunflower, or safflower)
¾ c. powdered milk
Mix all ingredients together and chill until set.
MACADAMIA BUTTER COOKIES WITH DRIED CHERRIES
2/3 c. macadamia nuts (may
substitute other nuts)
½ c. sugar
½ c. packed brown sugar
1 large egg
1-1/4 c. all-purpose flour
½ tsp. salt
1/8 tsp. ground ginger
½ c. dried cherries, chopped
1 tsp. baking soda
1 T. granulated sugar (reserve)
Preheat oven to 375˚. Place nuts in food processor and grind until smooth (2.5 minutes).
Combine macadamia butter (from the processor) and sugars and beat with a mixer at
medium speed. Add egg and vanilla and continue to beat. Gradually add flour, baking
soda, salt, and ginger to mixing bowl. Stir in dried cherries. Chill approximately 10
minutes. Roll rounded teaspoons of dough into balls. Dab one “side” of the ball into
granulated sugar. Place on cookie sheet lined with parchment paper.
Bake for 9 minutes.
LEMON SHERBET
1-1/2 c. sugar
1/3 c. lemon juice
Grated rind of 1 lemon
2 c. whole milk
Mix the sugar, juice, and rind in an electric mixer or blender at high speed for about 2
minutes. Slowly add the milk. Pour into a freezer tray and freeze. Cut into bite-size pieces
to serve.
80
CHEESECAKE
1 c. graham cracker crumbs
3 T. sugar
3 T. margarine or butter, melted
4-8 oz. pkgs. Cream cheese, softened
1 c. sugar
3 T. flour
4 eggs
1 c. sour cream
1 T. vanilla extract
topping of choice (cherry pie filling,
caramel sauce, raspberry sauce, etc.)
Combine crumbs, sugar and margarine; press onto the bottom of a 9-inch spring-form
pan. Bake at 325˚ for 10 minutes. In a mixing bowl, combine cream cheese, sugar, and
flour, mixing at medium speed until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450˚ for 10
minutes. Reduce oven temperature to 250˚; continue baking for an additional hour.
Loosen cake from rim of pan. Chill. Serve chilled plain, or with topping of choice.
SUPERNATURAL BROWNIES
2 sticks (16 T) butter, more for
pan and parchment paper
8 oz. bittersweet chocolate
½ tsp. salt
1 c. dark brown sugar, such as
muscovado
1 c. granulated sugar
1 c. flour
½ c. chopped walnuts (optional)
Butter a 13 x 9 inch baking pan and line with buttered parchment paper. Preheat oven to
350˚. In top of a double boiler, set over barely simmering water, or on low power in
microwave, melt butter and chocolate together. Cool slightly. In a large bowl, whisk
eggs. Whisk in salt, sugars, and vanilla. Next, whisk in chocolate mixture. Fold in flour
just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan.
Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on
rack.
81
CHOCOLATE MERINGUE PIE
2 c. sugar, divided
2 T. flour
3 T. cocoa powder
2 T. butter, melted
2 ½ tsp. vanilla, divided
4 large eggs, separated
1-9” unbaked deep pie shell
½ tsp. cream of tartar
Preheat oven to 425˚. In a medium bowl, combine 1 ½ cups sugar, flour, cocoa powder,
melted butter, 2 tsp. vanilla, evaporated milk and egg yolks. Mix until well combined and
pour mixture into unbaked deep pie shell. Bake in oven for 10 minutes. Reduce oven
temperature to 350˚ and bake for an additional 30 minutes, until center of pie is firm.
Meanwhile, to make meringue, in a medium mixing bowl, beat egg whites, remaining ½
cup sugar, cream of tartar and remaining ½ teaspoon vanilla until stiff peaks form. Spread
meringue mixture over pie. Reduce oven temperature to 325˚ and return pie with
meringue to oven for an additional 20 minutes.
CREAMY CHOCOLATE PIE
2 C. sugar, divided
2 T. flour
3 T. cocoa powder
2 T. butter, melted
2 ½ tsp. vanilla, divided
4 large eggs, separated
1-9” unbaked deep pie shell
Preheat oven to 425°. In a medium bowl, combine 1 ½ cups sugar, flour, cocoa powder,
melted butter, 2 teaspoons vanilla, evaporated milk and egg yolks. Mix until well
combined and pour mixture into unbaked deep pie shell. Bake in oven for 10 minutes.
Reduce oven temperature to 350° and bake for an additional 30 minutes, until center of
pie is firm. Meanwhile, to make meringue, in a medium mixing bowl, beat egg whites,
cream of tartar and remaining ½ cup sugar until stiff peaks form. Spread meringue over
pie mixture and bake in oven for about 10minutes, until lightly browned.
COCONUT CREAM PIE
3 eggs
½ C. butter, melted
1 ½ C. sugar
4 tsp. lemon juice
1 tsp. vanilla
1 C. coconut milk
1-9” unbaked pie shell
Preheat oven to 350°. In a medium bowl, combine eggs, melted butter, sugar, lemon
juice, vanilla, and coconut milk. Mix well and pour mixture into unbaked pie shell. Bake
in oven for 45 minutes, or until center of pie is firm.
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LEMON MERINGUE PIE
2 C. sugar, divided
1/3 C. flour
2 C. water
4 eggs, separated
1/3 C. lemon juice
2 tsp. grated lemon peel
1 tsp. vanilla
1-9” unbaked deep pie crust
Preheat oven to 350°. In a medium saucepan over high heat, combine 1 ½ cups sugar and
flour. Slowly add water and cook, stirring frequently until thickened. In a small bowl,
beat egg yolks and add egg yolks to hot mixture. Reduce heat to medium and add lemon
juice and grated lemon peel. Combine to cook for an additional 2 to 3 minutes, stirring
occasionally. Meanwhile to prepare meringue, in a medium mixing bowl, beat egg
whites, remaining ½ cup sugar, cream of tartar and vanilla until stiff peaks form. Pour
thickened lemon mixture into unbaked deep pie shell. Spread meringue mixture over
lemon mixture in pie shell and bake in oven until golden brown.
BANANA PUDDING
1 large pkg. vanilla instant
Pudding
1-14 oz. can sweetened
Condensed milk
1 box vanilla wafers
6 to 7 bananas, peeled and
sliced
1 container cool whip
Prepare pudding according to box directions. Fold in sweetened condensed milk. Layer
sliced bananas, wafers, and pudding mixture into a glass serving dish. Repeat until all
ingredients are used. Top with cool whip.
PEACH-BLACKBERRY COBBLER
½ C. butter
2 C. flour
2 C. sugar
1 C. milk
1-15 oz. can sliced peaches, drained
1-10 oz. bag frozen blackberries
Preheat oven to 375°. Melt butter in a 9x13” baking dish in oven. In a small bowl,
combine flour, sugar and milk. Pour over melted butter in baking dish. Add drained
peaches and frozen blackberries. Cook in oven for 30 to 35 minutes until golden brown.
83
PEACH PIE
1/3 C. flour
1 C. sugar
¼ C. butter, softened
1-9” double crust pie pastry
10 fresh peaches, sliced
Preheat oven to 350°. In a medium bowl, combine flour and sugar. Cut in butter until
mixture resembles small crumbs. Place one pie pastry crust in the bottom of a greased 9”
pie pan. Line the crust with some of the sliced peaches. Sprinkle some of the butter
mixture over the peaches. Top with more peaches and crumb mixture, layer until both
peaches and crumbs are used. Top peaches with remaining pie pastry crust, or cut
remaining pastry into lattice strips and place over pie crust. Bake in oven for 45 minutes,
until crust is golden brown. Let pie cool before cutting into pieces.
BANANA CREAM PIE
2/3 C. sugar
¼ C. cornstarch
½ tsp. salt
3 C. milk
4 egg yolks, slightly beaten
2 T. butter, softened
1 T. plus 1 tsp. vanilla
2 large bananas, peeled and sliced
1-9” baked pie crust
3 to 5 cups whipped cream
In a large saucepan, combine sugar, cornstarch, and salt. In a medium bowl, combine
milk and egg yolks and gradually stir into sugar mixture. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil and stir for an additional minute.
Remove from heat and add butter and vanilla. Mix well. Cover mixture with plastic wrap
and let cool to room temperature. Place sliced bananas in 9” baked pie shell. Pour room
temperature filling over bananas. Top with whipped cream.
EGGNOG MOUSSE
1 pkg. instant vanilla
Pudding
2 C. cold eggnog
¼ to ½ tsp. nutmeg
1 to 2 tsp. rum extract
1 C. heavy whipping cream
In a medium bowl, whisk together pudding mix and eggnog for 2 minutes. Add nutmeg
and rum extract. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped
cream into eggnog mixture. Refrigerate until set, about 1 hour. If desired, garnish with
whipped cream and sprinkle with nutmeg.
84
SHAKES
TIPS FOR MAKING SMOOTHIES AND SHAKES
1. NEVER use raw eggs
2. If your mouth is sore, skip fruit that contains small seeds, such as strawberries,
blueberries or blackberries. These tiny seeds can irritate a sore mouth. Instead use another
fruit such as banana or peaches, nectarines, or pears without their skins (peel first). Also,
skip the flax seeds if your mouth is sore.
3. Thoroughly wash all raw fruit and vegetables before using them in a smoothie.
4. Clean, peel and prepare the smoothie ingredients and place in the blender
5. Blend all of the ingredients together to your desired consistency. Add additional liquid
if needed to thin out and blend ingredients. Depending on the “strength” of your blender,
you may need more or less liquid to make the mixture blend.
6. If fresh fruit is not available, you can use frozen fruit instead. Frozen fruit will make a
thicker smoothie than fresh fruit, so you may need more liquid if you are using frozen
fruit.
7. For tofu, try a brand that does not need to be refrigerated until opened. You can find
these brands on the shelf, in the non-refrigerated health food or ethnic food section of
your grocery store. Do refrigerate any left over portion of tofu after you open it at home.
8. If you cannot finish the whole smoothie at once, you can store the unused portion in
the refrigerator or freezer. You can re-blend the smoothie later that same day by adding a
little more liquid. Do not store any unused portion of the smoothie in the refrigerator for
more than one day.
9. In any smoothie recipe, you can use whichever liquid you like. Examples of liquids
that work well for making smoothies include soy milk, rice milk, almond milk, oat milk,
or regular milk. You can use a liquid nutritional supplement such as Boost or Ensure as
well.
10. A common complaint during cancer treatment is that many foods taste too sweet. If
food tastes too sweet to you during cancer, try substituting frozen cranberries for some of
the other fruit in a shake or smoothie recipe. This will give you a tart, less-sweet shake.
86
SMOOTHIE
3 bananas (or any other fruit
You like)
10 ice cubes
1 C. plain yogurt
1/3 C. sugar (optional)
Put ice cubes in a blender, crush, add fruit and yogurt and blend. Add sugar and vanilla;
mix on high speed. Pour in a cup and enjoy.
PEANUT BUTTER BANANA SMOOTHIE
1 C. vanilla flavored yogurt
½ C milk
2 T. creamy peanut butter
1 ripe banana
3 to 4 ice cubes
Mix all ingredients in a blender until smooth.
PEACH AND YOGURT SHAKE
1 C. sliced peaches
1 C. plain yogurt
1 C. fortified milk
2 T. honey
Blend all ingredients until smooth.
PEACHES AND CREAM
1 C. whole milk
1 C. canned peaches,
Including juice (packed in
Heavy syrup)
1 C. vanilla ice cream or frozen yogurt
Almond or vanilla extract to taste
Blend ingredients and chill before serving.
PEACH FIZZ
1 C. peach nectar
½ C. club soda
Mix together and serve chilled. Substitute mango or papaya nectar for variety.
APRICOT SHAKE
1 C. cold milk
1 C. apricot nectar
2 drops almond extract
½ C. vanilla ice cream
Place all ingredients into a blender. Cover. Blend for 10 seconds. Variation: substitute 3
T. frozen orange juice concentrate for apricot nectar.
87
ARICOT SMOOTHIE
¼ C. vanilla yogurt
½ C. whole milk
½ C. canned apricots
(packed in heavy syrup)
1 T. honey
Combine all ingredients and blend until smooth. Serve chilled.
APRICOT-MANGO FROZEN SMOOTHIE
¾ C. Mango-vanilla yogurt,
Frozen in its own container
¾ C. apricot nectar
Place frozen yogurt container, with its top still on, under hot water and turn for a minute
to loosen yogurt from carton. Empty contents into blender with the apricot nectar. Blend
until smooth. Variations: try peach yogurt with peach nectar, frozen strawberry yogurt
with fresh orange juice or frozen blueberry yogurt with apple juice. Or be creative and try
your own combination of frozen yogurt and juice or nectar.
SUPER PROTEIN POWER SMOOTHIE
1 C. any liquid (milk, soy
Milk, rice milk, Boost,
Ensure). Use more than
1 C. if needed to blend
½ C. low fat, plain yogurt
2 T. protein powder
1 T. peanut butter or almond butter
1 T. ground flaxseeds
1 T. canola, almond or avocado oil
Measure and prepare solid ingredients. Place these ingredients in the blender. Add liquid
to blender. Blend all of the ingredients together to your desired consistency. Add
additional liquid if needed to thin out consistency for better blending. (Depending on the
“strength” of your blender, you may need more or less liquid to make the mixture blend).
If your mouth is sore, skip the flaxseeds.
ORANGE JULIUS
1 C. frozen orange juice
Concentrate
1 C. dried milk powder
2 C. water
1 egg
½ C. sugar
Blend all ingredients together.
88
YOGURT FRUIT SHAKE
½ C. blueberries
1 banana
8 oz. light yogurt
6 ice cubes
Put all ingredients in blender and whip.
POWDER BREAKFAST SHAKE
1-4 ounce fruit cup,
Flavor of your choice
3-5 scoops vanilla
Ice cream
1 C. milk
1 pkg. Carnation French Vanilla Instant Breakfast
1 daily dosage of Benefiber/Metamucil if needed
Open and empty contents of fruit cup into the bottom of the blender. It is essential that
this is the first ingredient to be placed in the bottom of the blender since it is the most in
need of pureeing. Next add the scoops of vanilla ice cream (recommend 4 scoops to start
(you can adjust this to your own liking next time). Next, add milk. Approximately 1 cup
is recommended. This can be adjusted over time to compensate for volume of ice cream.
Next, blend on low setting until fruit is well chopped and ingredients have formed a
smooth mixture. Increase blender speed and slowly pour in Carnation Instant Breakfast.
Let blender run for at least 1 to 2 minutes at this speed. Add optional fiber if desired
before increasing the blender to top speed for 5 or 6 seconds.
BURSTING BLUEBERRY SMOOTHIE
4 oz Tofu (about ½
Package tofu; brands that
Do not need refrigeration
Are best)
1 banana (use a frozen
Banana if a thicker
Smoothie is desired)
½ C. frozen or fresh
Blueberries
1 T. canola, almond or avocado oil
1 C. any liquid (milk, soy milk, rice milk,
Boost, Ensure). Use more than 1 cup if
needed to blend
Clean, peel and prepare the fruit and other solid ingredients. Place these ingredients in the
blender. Add liquid ingredients to blender. Blend all ingredients to desired consistency.
Add additional liquid if needed to thin out consistency for better blending. Depending on
the “strength” of your blender, you may need more or less liquid to make the mixture
blend.
89
SUNSHINE DRINK
2 C. chopped tomatoes
½ orange, separated into
Segments
1 C. carrots chopped
2 T. papaya, cubed (or melon
Cubes)
few drops lemon juice
1 tsp. sugar
2 pinches salt
2 ice cubes
Blend all ingredients in a liquidizer with ½ C. water. Strain.
BERRY BLAST SHAKE
½ C. uncooked oats
1 banana
8 to 10 fresh or frozen
Strawberries
1 C. frozen mixed berries
(any type- frozen
Cranberries work well if
Things taste too sweet
During treatment)
1 C. any liquid (milk, soy milk, rice milk,
Boost, Ensure). Use more than 1 C. if
needed to blend.
blender. Add liquids to blender. Blend all ingredients to desired consistency. Add
additional liquid to the blender if needed to thin out consistency.
PINEAPPLE POWER SHAKE
½ C. pineapple juice
1 C. orange juice
½ C. cottage cheese
½ C. any liquid (milk, soy milk, rice milk, Boost, Ensure). Use more than one ½ C. if
needed to blend
Place all ingredients in a blender. Blend to desired consistency. Add additional liquid to
blender if needed to thin out consistency for better blending. (depending on the “strength”
of your blender, you may need more or less liquid to make the mixture blend.)
90
PINA COLADA SMOOTHIE
½ C. coconut milk
½ C. pineapple nectar
½ C. any liquid (milk, soy
Milk, Boost, Ensure). Use
More than ½ C. if needed to
Blend.
1 banana
½ C. frozen strawberries
1 T. plain or vanilla protein powder
blender. Add liquid ingredients to blender. Blend all ingredients to desired consistency.
Add additional liquid to the blender if needed to thin out consistency for better blending.
(Depending on the “strength” of your blender, you may need more or less liquid to make
the mixture blend).
CINNAMON PEACH SMOOTHIE
1 C. diced peaches (fresh,
Frozen, canned)
½ C. plain yogurt
Milk, rice milk, Boost
Ensure). Use more than
½ C. if needed to blend.
1 T. honey
Cinnamon to taste
Clean, peel and prepare the fruit and other solid ingredients. Place these ingredients in a
blender. Add liquid ingredients to the blender. Blend all ingredients to desired
consistency. Add additional liquid to the blender if needed to thin out consistency for
better blending. (Depending on the “strength” of your blender, you may need more or less
liquid to make the mixture blend.)
91
BANANA APPLE SHAKE
1 banana
½ C. plain yogurt
½ C. unsweetened
Applesauce
Milk, rice milk, Boost
Ensure). Use more than ½
Cup if needed to blend.
1 T. honey
1 T. oat bran
1 T. ground flax seeds
Clean, peel and prepare the fruit and other solid ingredients. Place these ingredients in a
better blending. (Depending on the “strength” of your blender, you may need more or less
RASPBERRY SMOOTHIE DELIGHT
½ C. cooked, cooled white
Rice
1 ripe banana
1 C. any liquid (milk, soy
Milk, rice milk, Boost,
Ensure). Use more than 1
C. if needed to blend
1 C. frozen raspberries
1 T. ground flax seeds
½ C. plain yogurt
Clean, peel and prepare fruit and other solid ingredients. Place the ingredients in a
better blending. (Depending on the “strength” of your blender, you may need more less
WARM OATMEAL DRINK
1 C. Apple juice (or fruit
Juice of choice)
1 C. vanilla yogurt or ice
Cream
1 banana
1 other fruit of choice
1 pkg. instant oatmeal
1 C. milk or cream
Combine all ingredients in microwave safe bowl and microwave for 1 ½ minutes. Place
all ingredients in a blender and blend until reached desired consistency.
92
FORTIFIED MILK
1/3 C. dry, powdered milk
8-10 oz. milk
Combine all ingredients and mix until smooth. Note: fortified milk can be substituted for
regular milk in any recipe that calls for milk for additional protein and calories.
GINGER TEA GRANITA
3 C. boiled water
4 tea bags (any flavor can be
Used)
½ C. honey
3 T. fresh lemon juice
1-1.5 inch piece ginger (peeled and
quartered)
In a large mixing bowl, combine boiled water, tea bags, and ginger. Cover and let seep
for at least 5 minutes. Add honey and lemon juice. Mix gently. Remove tea bags and
ginger. Cool completely. Pour mixture into a shallow baking dish. Freeze 8 hours. Prior
to serving “fluff” with a fork.
HAWAIIAN FLOAT
2 T. orange-pineapple juice
Concentrate, undiluted
¼ pkg. vanilla instant
Breakfast (about 1 T.)
¼ C. ice water
¼ C. lime sherbet
Place all ingredients in a blender and mix well.
FRUIT SHAKE
2 C. juice (apple, apricot,
Grape, peach) chilled
½ C. whole milk
½ tsp. crushed ice
½ C. vanilla ice cream
Put all ingredients into a 1 qt plastic container with a lid. Shake vigorously and serve.
CHOCOLATE MINT SMOOTHIE
8 oz. any chocolate
Nutritional supplement
Either liquid or powder
1 C. chocolate milk
1 tsp. mint extract
1 scoop vanilla frozen yogurt
Mix together in blender to desired consistency. May adjust amount of milk based on
using liquid or powder supplement.
93
CHOCOLATE PEANUT BUTTER SMOOTHIE
1 C. chocolate nutritional
Supplement, either liquid
Or powder
3 T. peanut butter
½ banana
6 ice cubes
12 oz. water (adjust amount to taste based
on type of supplement used)
Mix together in blender to desired consistency.
94
BLENDED FOODS
TIPS FOR PREPARING BLENDED/PUREED FOODS
o Most foods can be liquefied, with the exception of bread, rice, pasta and pizza.
For those people unable to eat solid food, they can liquefy the food that the family
is eating, using beef, chicken, fish, vegetable or fruit stock. Recipes are included
in this section.
o Other foods that can be difficult to blend include foods with nuts or seeds,
coconut or chocolate chips and marmalade. Fruits and vegetables with seeds,
membranes or tough skins, as well as dried fruit and potato skins can also be more
difficult for blending. Other foods to avoid when blending include coarse whole
grain breads and cereals, granola, fried rice, and noodles, as well as fried foods
and skins and bones of meat or fish.
o Cook foods in liquids such as broth, gravy, cream soup and sauces to help soften
them.
o Cut food into bite size pieces before blending
o Put liquids in blender before solids
o Blend a small amount of food at a time (1 cup). Too much food in a blender will
not mix properly.
o Add enough liquid when blending. See guidelines below
Guidelines for Quantities of Food and Liquid for Blendin
TYPE OF FOOD
AMOUNT OF
SUGGESTED
FOOD
LIQUID
Meat or poultry
1 cup
Gravy, cream sauce
(cooked)
or broth
Vegetables (cooked 1 cup
Gravy, cream sauce,
with skins and seeds
vegetable/tomato
removed, or canned)
juice or broth
Fruits (cooked with 1 cup
Cream, milk,
skins and seeds
yogurt, ice cream,
removed, or canned)
juice, dessert tofu
AMOUNT OF
LIQUID
¾ Cup
3-6 Tbsp
2-4 Tbsp.
o To maintain eye appeal, try to avoid blending the entire meal together. Blend
meat and vegetable/fruits separately
o It is important not to over blend. Over blending can result in pasty product.
o Only remove the blender or processor container when the blade has come to a
complete stop. Never stir food contents while the blade is moving.
96
CHICKEN STOCK
2-3 lbs. chicken pieces
3 carrots
3 celery stalks
1 small celery root
1 onion, cut in hunks
1 small parsley root
8 C. water
Place vegetables and water in a large pot and cook over medium heat for 30 minutes. Add
the chicken. Continue to cook until the chicken is done. Discard the vegetables. Skim off
the fat after refrigerating. Reserve the liquid for use in pureeing meals made with
chicken.
BEEF STOCK
2-3 lbs. large beef bones
3 carrots
3 celery stalks
1 small celery root
8 C. water
Place all ingredients in a large pot. Bring to a boil and lower heat to low. Cook over low
heat for 1-2 hours, covered. Discard vegetables and bones. Skim off fat after
refrigerating. Reserve the liquid for use in pureeing meals made with beef.
FISH STOCK
1 large fish, de-headed and
Skinned
3 carrots
3 stalk celery
1 small celery root
8 C. water
Place all ingredients in a large pot. Bring to a boil, and lower heat to low. Cook until
tender. Discard fish and bones and vegetables. Reserve the liquid for pureeing meals
made with fish.
97
VEGETABLE STOCK
3 carrots
3 stalk celery, sliced
1 small celery root, sliced
1 onion, sliced
1 small parsley root, sliced
2 leeks, cut in pieces
3 T. vegetable oil
8 C. water
Sauté vegetables in vegetable oil over low heat until translucent. Add boiling water and
cook over low heat until vegetables are tender. Discard vegetables. Reserve the liquid for
pureeing vegetables.
FRUIT STOCK
1 apple, peeled and cored
And cut in pieces
1 pear, peeled and cored and
Cut in pieces
1 prune, cut
½ C. sugar
6 C. water
Combine all ingredients in a saucepan with water and bring to a boil. Lower heat and
cook until fruit is tender. Discard the fruit and reserve the liquid. Use the fruit stock for
blending dessert cookies or sponge cake.
BLENDED ROAST CHICKEN
1 roasted chicken or chicken
Parts in broth
¼ C. onion
1 garlic clove
1 celery stalk
1 tsp. sage
¼ tsp. thyme
2 T. vegetable oil
1 T. flour
1 C. chicken broth
1 potato, boiled
Roast a chicken as usual or boil chicken parts in canned chicken broth. When cooked,
debone and blend in a food processor; set aside. Sauté onion, garlic, stalk, sage and
thyme in 2 T. vegetable oil until tender. Add flour to make a roux, and then add chicken
broth and bring to a boil. Add chicken and simmer for a few minutes. Put in blender and
add a boiled potato, if desired. Use about ¾ C. chicken per serving.
HAM AND MAYO MIXTURE
Ham
Mayonnaise
Blend ham and mayonnaise together until a smooth paste is formed. The amount of
mayonnaise needed varies with the amount of ham used.
98
BEEF SOFTIE
6-8 oz. steak or roast beef
Cut in small pieces
1 C. au jus or beef broth
1 medium boiled potato
Pan fry steak, cut in small pieces and put in blender. Add the Au Jus and the drippingsrun at high speed until meat is well softened. Add potato and blenderize. Season to taste.
LENTIL DHAL
1 C. red lentils
1 tsp. canola oil
1 clove garlic
½ tsp. ginger
2 C. vegetable stock
1 tsp. ground coriander
Wash lentils thoroughly and drain. Heat oil in frying pan over low heat. Cook garlic and
ginger 1 minute. Add lentils and stock, and bring to a boil, stirring occasionally. Reduce
heat and simmer for 15 minutes or until lentils are soft. Add coriander. Cool, blend
together in a food processor until desired consistency. Reheat and serve.
BLENDER LENTIL SOUP
2 medium onion, chopped
1 tsp. fresh ginger, grated
1 T. olive oil
6 C. water
1 C. red lentils
1-15 oz. can chickpeas,
Drained
1-19 oz. can white kidney beans, drained
1-14.5 oz. can diced tomatoes
½ C. carrots, diced
½ C. celery, chopped
1-1/2 tsp. ground cardamom
½ tsp. ground cumin
salt to taste
In a large pot, sauté the onions, garlic, and ginger and a little olive oil for about 5
minutes. Add the remaining ingredients. Bring to a boil for a few minutes and then
simmer for 1 to 1-1/2 hours or longer, until the lentils are soft. Puree the soup in a food
processor or blender.
CREAMED CHIPPED BEEF
1-pkg. frozen, creamed chipped beef
cream to taste
Thaw. Heat as directed. Blend until smooth, adding cream if necessary.
99
BLENDED FISH CHOWDER
1 small onion, chopped
2 stalks celery, diced
1 small potato, diced
2 small carrots, diced
½ C. water
1/3 C. fish fillets, fresh or thawed
1 C. whole milk
Melt margarine in saucepan and cook onion and celery until tender. Add potato, carrot,
water, salt, and pepper. Cover and simmer 10-15 minutes or longer until vegetables are
tender. Cut fish fillets into 1 ½ inch cubes. Add fish to saucepan and cook 10 minutes
longer. Cool slightly and blend in a blender/processor. Return to saucepan, add milk and
reheat but do not boil.
BLENDED CORN AND BUTTER BEAN CHOWDER SOUP
1-15 oz. can corn, drained (or
Frozen corn kennels)
2 tsp. olive oil
2 shallots, trimmed and
Thinly sliced
2 C. vegetable or chicken
Stock
1-15 oz. can butter beans
Rinsed, drained
2 T. lime juice
2 T. basil, shredded (may substitute dried
basil)
1 T. parsley, chopped
black pepper, freshly ground to taste
4 small lime wedges
Heat the oil in a medium saucepan to a medium-low temperature. Add the shallots and
cook, stirring until just soft. Add the corn kernels and stock to the pan, cover, increase the
heat and bring to a boil. Reduce the heat and simmer, partially covered until corn is just
tender (about 10 minutes). Stir occasionally. Add the butter beans, and simmer uncovered
for 5 minutes. Remove from heat. Puree 1 C. of the soup until almost smooth, using a
food processor or blender. If required, blend all of the soup. Return to the pan; add basil,
parsley and stir to combine. Return the pan to the stove and bring to a boil over medium
heat, uncovered, stirring occasionally. Stir in the lime juice and allow to boil through for
1 minute. Add the evaporated milk and season with pepper to taste.
100
BLENDER CREAM SOUPS
Soup base
2 C. milk
2 T. flour
2 T. margarine or butter,
Melted
Asparagus
1 C. asparagus, cooked
¾ tsp. sugar
Broccoli
1 C. broccoli, cooked
1 tsp. onion, diced and cooked
Mix all ingredients for the base together in a blender. Mix well. Blend the base with one
of the variations listed. Heat until thickened and serve warm.
POTATO AND BUTTERMILK MASH
4 medium potatoes
1/3 C. buttermilk
¼ C. Parmesan cheese,
Finely grated
2 T. garlic cloves, finely chopped
Boil, steam or microwave potatoes until tender. Drain and set aside. Place potatoes,
buttermilk, cheese and chives in a blender or food processor and blend until desired
consistency. Serve immediately.
BLENDED ROASTED EGGPLANT
1 large eggplant
¼ cup extra-virgin olive oil
2 cloves garlic, finely
Chopped
½ small onion, chopped
1 T. lemon juice
Preheat oven to 350˚. Pierce eggplant several times with a fork. Place in oven on a baking
sheet for about 45 minutes or until soft. Set aside and cool for 15 minutes. Peel the cooled
eggplant and discard the skin. Chop eggplant and put into a blender or food processor.
Add olive oil, garlic, onion, and lemon juice. Puree mixture until desired consistency.
Season with salt and pepper if desired. Serve warm or cold.
101
BROCCOLI PUREE
1 large white potato, peeled
And cut into 1-inch chunks
1 lb. fresh broccoli florets
½ C. chicken broth
¼ C. parmesan cheese, grated
4 oz. cream cheese
Boil potato chunks until tender (15-20 minutes). Transfer potatoes to a medium bowl and
blend until smooth. Steam broccoli until tender (10-15 minutes). Transfer broccoli to
food processor.. Add broth, parmesan and cream cheese- process until smooth. Stir
broccoli mixture into potatoes and blend well. Season to taste.
PUMPKIN WHIP
2 pumpkins (4 lb. each)
¼ C. light brown sugar,
Packed
5 T. butter
½ tsp. ground ginger
¼ tsp. mace
¼ tsp. nutmeg
salt to taste
pinch of cayenne pepper
¼ C. sour cream
Preheat the oven to 375˚. Halve the pumpkins, remove the seeds and fibers and cut into
wedges. Place the wedges, skin-side down, in shallow roasting pans. Cover tightly with
foil and bake 1-1/2 hours, until tender. Let the pumpkin cool. Remove and discard the
skin. Place the pulp in a bowl and toss with the brown sugar, butter, ginger, mace,
nutmeg, cayenne pepper, and salt. Puree in batches in a food processor until just smooth.
Transfer to a bowl; fold in the sour cream. Adjust seasonings to taste. Cover and reheat at
350˚ in an ovenproof serving dish for 15-20 minutes.
BUTTERNUT SQUASH- SAVORY STYLE MASH
8 oz. butternut squash
1 tsp. tahini paste
pinch curry powder
Peel butternut squash and roughly chop into medium size pieces. Place cut squash pieces
in microwave on high for 3-4 minutes or until soft. Add tahini paste, curry powder, and
margarine to the butternut squash. Blend together in a food processor until desired
consistency.
102
CAULIFLOWER PUREE
½ lb. cauliflower florets,
Chopped
1 clove garlic, smashed
1/3 C. chicken broth
2 T. heavy cream
1 tsp. unsalted butter
salt to taste
Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower
is very tender, about 10 minutes. Puree mixture with cream and butter in a food processor
until smooth, or mash with a potato masher or fork.
103
MISCELLANEOUS
Uses for Spices and Seasonings
•
All-Spice: cakes, cookies, pies, breads, puddings, fruit preserves, pickles, relishes,
yellow vegetables
•
Basil: tomatoes, tomato sauce, barbeque sauce, salads.
•
Celery Seed: meat loaf, beef, lamb and vegetable stews, bean salad.
•
Cloves: ham, beets, pickling, beef marinades, hot spiced beverages, cakes, pies,
pudding.
•
Chili Powder: vegetable and beef chili, cocktail and barbeque sauces, egg dishes,
meatballs, meat loaf.
•
Thyme: chowder, seafood, stuffing, poultry, meat, vegetables.
•
Dill: salads and salad dressing, sour cream or mayonnaise dips, eggs, cucumbers,
tomatoes, carrots, fish, cheese dishes.
•
Garlic: nearly all types of meat, fish, poultry, vegetables, sauces, stews, soups,
salads and salad dressings.
•
Rosemary: lamb, poultry stuffing, beef and pork roasts, tomato sauce, salads,
seafood, turnips, potatoes, cauliflower.
•
Sage: veal, sausage, poultry, stuffings, cheese spreads, soups.
•
Tarragon: salad dressings, sauces, egg dishes, stews, poultry, seafood.
•
Cinnamon: cakes, cookies, pies, puddings, coffee, dessert topping, yellow
vegetables, hot spiced beverages.
105
How Much Is One Serving?
Milk & Milk Products
1 C. (8 oz.) milk or yogurt
2 (3/4 oz.) slices cheese (1/8” thick)
2 C. cottage cheese
1 ½ c. ice milk, ice cream, frozen
yogurt
Meat & Meat Alternatives
2-3 oz. cooked lean meat, poultry, or
fish
2 eggs
7 oz. tofu
1 c. cooked dried beans or peas
4 T. peanut butter
½ C. nuts or seeds
Vegetables
½ c. cooked vegetables
½ c. raw chopped vegetables
1 c. raw leafy vegetables
1/2-3/4 c. vegetable juice
Fruits
1 whole medium fruit (~ 1 cup)
¼ c. dried fruit
½ c. canned fruit
1/2-3/4 c. fruit juice
Bread & Cereal
1 slice bread
1 medium muffin
½ hot dog bun or hamburger bun
½ bagel or English muffin
4 small crackers
1 tortilla
1 c. cold cereal
½ c. cooked cereal
½ c. rice
½ c. pasta
106
Sources for Common Nutrients
Vitamin A
•
•
•
•
Bright orange vegetables like carrots, sweet potatoes, and pumpkin
Tomatoes, tomato products, and red sweet peppers
Leafy greens, such as spinach, collards, turnip greens, kale, beet and mustard
greens, green leaf lettuce and romaine
Orange fruits like mango, cantaloupe, apricots and red or pink grapefruit
Vitamin C
•
•
Citrus fruits and juices, kiwi fruit, strawberries, guava, papaya, and cantaloupe
Broccoli, peppers, tomatoes, cabbage (especially Chinese cabbage), brussels
sprouts, and potatoes
Potassium
•
•
•
•
•
•
Baked white or sweet potatoes, cooked greens or spinach, orange squash
Bananas, plantains, many diced fruits, oranges and orange juice, cantaloupe, and
honeydew melons
Cooked dry beans
Soybeans (green and mature)
Tomato products (sauce, paste, or puree)
Beat greens
107
Food Safety
Keep your family and yourself healthy by ensuring the foods you consume have been
purchased, stored, and prepared safely. A general understanding or how germs and
bacteria grow will help protect you and your family from the risk of food poisoning.
When Shopping:
• Carefully check over fresh fruits and vegetables for bruising, rotting, or
discoloration
• Try to keep chilled and frozen foods as cold as possible between buying these
items and storage at home. Once home, transfer these foods to the refrigerator
or freezer immediately.
• Read all package labels carefully, noting the expiration date and any
ingredients that may affect a family member by causing an allergic reaction
When Storing:
•
•
•
•
•
Make sure your refrigerator is running correctly and kept cold enough, as harmful
bacteria will flourish in warmer temperatures. Keep the coldest part of the
refrigerator around 0 to 5˚C/32 to 41˚F.
Store the most perishable foods in the coldest part of the refrigerator.
Place foods that should be kept cooler, such as milk, fruit juices, cheeses, butter,
and eggs in the refrigerator’s special compartment.
Wrap and cover all raw and uncooked foods to prevent them from touching other
foods.
Discard foods that have been kept longer than the “use by” or “best before” date.
When Preparing:
•
•
•
•
•
•
•
•
Keep you hands and all equipment extremely clean.
Never use a knife that has been used to cut raw meat or fish for anything else
before washing it thoroughly.
Use separate cutting boards for raw foods, vegetables and cooked meats.
Carefully wash and disinfect cutting boards, counter surfaces, and kitchen towels
after all uses.
High temperatures will kill most bacteria. Be sure to cook foods throughout,
especially raw meats and fish. A good rule of thumb is to cook meats so the center
reaches 70˚C/158˚F for at least 2 minutes.
Cooking raw eggs will destroy bacteria. Avoid recipes calling for uncooked eggs.
It is best to thaw frozen foods in the refrigerator or microwave. If frozen meats or
fish are not completely thawed, the center may not cook properly.
Never reheat food or meals more than once.
108
109

Dietary Guidelines for Head and Neck Cancer

Transcription

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