Cooking By Design
January
4 c. sliced, pared tart apples (about 4 medium apples)
2/3 c. brown sugar
½ c. flour
½ c. oats
¾ t. cinnamon
¼ t. nutmeg
1/3 c. margarine
Preheat oven to 375 degrees. Grease an 8x8x2" square glass dish. Place apples
in pan. Mix remaining ingredients thoroughly. Sprinkle over apples.
Bake for 30 minutes or until apples are tender and topping is golden brown. May
serve with vanilla ice cream or whipped topping.
February
4 potatoes, unpeeled, cut into chunks
1 t. (heaping) crushed garlic
2 T. butter
½ c. milk
1 T. sour cream
Cook the potatoes in boiling water for approximately 15 - 20 minutes. Drain
thoroughly. Add the rest of the ingredients. Using a hand held electric mixer,
mash the potatoes until they are whipped and all lumps are gone.
March
1 pound ground chuck
1/3 c. onion, chopped
1/3 c. green pepper, chopped
1 pound can tomatoes (cut up)
1 - 8 ounce can tomato sauce
½ t. salt
dash of pepper
½ t. chili powder
1 Bay leaf
1 c. Creamettes (cooked and drained)
In a medium size fry pan cook meat, onion and green pepper until meat is browned
and vegetables are tender. Stir in remaining ingredients, except macaroni, and
simmer for 45 minutes. Remove Bay leaf and add cooked macaroni. Mix well, simmer
for 5 minutes and serve.
April
2 c. cooked chicken, chopped into small pieces ½ c. mayonnaise
1 T. lemon juice
1/3 c. onion, chopped
1/3 c. celery, chopped
¾ c. Cheddar cheese, shredded
salt and pepper
¼ c. toasted almonds (Optional: Browned in oven in 1 t. melted margarine and a
little salt) crushed potato chips
Mix all the above together and add crushed chips on top. Cover and bake at 350
degrees for 30 minutes.
May
4 c. corn flakes, crushed to 1 ½ cups
1 egg
1/2 c. milk
1/2 c. flour
½ t. salt
¼ t. pepper
4 chicken breasts
2 T. melted margarine or butter
Preheat oven to 350 degrees. Coat shallow pan with cooking spray. Place corn
flakes into shallow bowl and set aside. In medium size bowl beat egg and milk
slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter
and coat with crumbs. Place in pan in single layer, skin side up. Drizzle with
melted margarine. Bake approximately 1 hour. Do not cover pan or turn chicken
over.
June
1 pound ground chuck
1/4 c chopped onion
2 t. Oregano
1 t. Basil
1 jar Newman's own Marinara sauce
thin spaghetti
fresh grated Parmesan cheese
In a large frying pan cook the ground chuck, onions and garlic in a little oil until meat is browned. Drain the grease off. Add spices, jar of sauce and 1/2 c. water. Cover and simmer for 30 minutes. Make thin spaghetti according to the package. Pour sauce over spaghetti and top with Parmesan cheese
July
1 banana, peeled and cut into 3 pieces
1 orange, peeled and cut into chunks
1 c. fresh pineapple chunks
8 ice cubes
Place all ingredients into blender and blend until it becomes a slush
August
OPEN HOUSE CHAMPAGNE PUNCH
12 ounce can frozen orange juice concentrate
6 ounce can frozen lemonade concentrate
2 quarts ice water
1 large bottle champagne, chilled
orange and lemon slices
ice cubes
Dilute orange juice and lemonade with ice water in punch bowl. Chill.
Just before serving, add diluted champagne and garnish with orange and lemon
slices. Makes about 20 servings.
September
HERBED
GREEN BEANS
Cook one pound fresh green beans, covered in small amount of boiling water for 8
minutes and then drain.
Stir in 2 - 3 tablespoons of butter or margarine.
½ c. chopped onion
¼ c. chopped celery
1/2 teaspoon minced garlic
¼ teaspoon crushed Rosemary
¼ teaspoon crushed Basil
salt and pepper
Cover and cook approximately 5 minutes on simmer. Serves 4.
October
Chunky Potatoes
3 medium sized potatoes, washed but not peeled, cut into chunks
1/3 c. corn oil
½
package Lipton Savory Herb with Garlic dry soup mix
Put oven on 400 degrees.
In large plastic bag place potato chunks, oil and dry soup mix. Close bag and
shake well. Pour potatoes and sauce into a small metal pan (round cake pan
works well), and discard bag. Potatoes should be in one layer and not overlap.
Cover with foil and bake for approximately 45 minutes Uncover the last ten
minutes so that they brown on the outside. (You can turn potatoes over once
during baking period.) Serves 4
November
1 pound ground chuck
1 egg, beaten
¼ c. chopped onion
¼ c. dry bread crumbs (the type from the can)
salt and pepper
1 small can tomato sauce
Heat oven on 350 degrees.
In a large bowl combine all of the above ingredients, except for the tomato sauce. Pour into loaf pan and pour tomato sauce over the top. Bake in oven for approximately one hour. Let stand 5 minutes prior to serving.
December
1 package frozen mini fillo dough shells, thawed
1 package Brie cheese, cut into bite size pieces
1 container cranberry orange relish
Place shells on ungreased cookie sheet. Fill each cup with Brie cheese. Top with l t. cranberry orange relish. Bake at 350 degrees for 8 minutes. Serve warm.