Cajun Baked Beans

Cajun Baked Beans

3 15 ounce cans pork 'n' beans
1 pound bacon
1 cup barbeque sauce
1/2 cup cane syrup, or brown sugar
1/4 cup finely chopped onions
1/4 cup finely chopped bell pepper
1/4 cup finely chopped celery
3 heaping teaspoons minced garlic
3 tablespoons prepared spicy mustard
2 tablespoons hot sauce, more or less, to taste

Preheat oven to 350F. Drain as much excess fluid as possible from the
beans. In a 9 X 13 baking dish, combine drained beans with all
ingredients except for bacon. Set aside. Fry 1/2 pound of bacon in
skillet . Cut up fried bacon in 1 inch squares and stir into bean
mixture. Arrange several strips of uncooked bacon on top of mixture
and bake for approximately 45 minutes to 1 hour, or until bacon is
cooked through. Let set for about 30 minutes before serving to allow
thickening.

Creamed Corn Bread

Creamed Corn Bread

1 cup cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
1 to 3 tablespoons sugar
1/2 teaspoon salt
1/3 cup applesauce
3/4 cup skim milk
2 egg whites
1 15 ounce can creamed corn

Preheat oven to 425F. Lightly spray an 8 by 8 cake pan or equivalent
iron skillet or other oven proof pan with vegetable oil and put into
the oven to preheat. Mix all ingredients together in a large bowl,
pour batter into heated pan and bake for 20 minutes.

Eggplant Au Gratin for Two

Eggplant Au Gratin for Two

Source: Taste of Home

SUBMITTED BY: Jane Shapton
"From Jane Shapton of Tustin, California comes this tasty bake that
layers sliced eggplant with spaghetti sauce and two kinds of cheese."

Original recipe yield: 2 servings
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

INGREDIENTS

* 1/2 pound eggplant, peeled and cut into 1/4 inch slices
* 1 tablespoon olive oil
* 3/4 cup spaghetti sauce
* 3/4 cup shredded part-skim mozzarella cheese
* 2 tablespoons shredded Parmesan cheese

DIRECTIONS

1. Brush both sides of eggplant slices with oil. Place on an ungreased
baking sheet. Bake at 400 degrees F for 8 minutes. Turn and bake 7-8
minutes longer or until lightly browned and tender. Cool on a wire rack.
2. Place one eggplant slice in each of two 10-oz. ramekins coated with
nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce
and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle
with Parmesan cheese. Bake, uncovered, at 350 degrees F for 20-25
minutes or until bubbly and cheese is melted.

Nutritional Analysis: One serving equals 287 calories, 18 g fat (7 g
saturated fat), 30 mg cholesterol, 750 mg sodium, 16 g carbohydrate, 4
g fiber, 15 g protein.

Broccoli Slaw

Broccoli Slaw

2 (16 ounce) packages broccoli coleslaw mix
1 (16 ounce) bottle cole slaw dressing
1 (8 ounce) package sweetened dried cranberries
2 cups pistachio nuts
salt and pepper to taste
Directions

1. In a medium bowl combine broccoli, dressing (use more or less to
achieve desired creaminess), dried cranberries, pistachios, salt and
pepper. Mix well, cover and refrigerate until ready to serve.

GREEK STYLE RICE WITH SPINACH FETA AND BLACK OLIVES

GREEK STYLE RICE WITH SPINACH FETA AND BLACK OLIVES

2 pounds fresh spinach washed and tough stems removed
2 teaspoons coarse sea salt
4 tablespoons extra virgin olive oil
1/2 cup thinly sliced green onions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato purée reduced by boiling to 3 tablespoons
1/2 cup long-grain rice
1/4 cup chopped dill
1 teaspoon finely ground black pepper
Black olives for garnish
Feta cheese for garnish

Wash spinach and tender stems until water runs clean then drain. If
leaves are large and crinkly sprinkle lightly with salt and mix
well. Let stand in a colander 15 minutes then rinse and squeeze out
excess moisture. Shred spinach to make 3 cups. Heat 3 tablespoons
of the oil in a skillet. Add onions, salt and 1/4 cup water then
cook covered over medium low heat for 10 minutes. When water
evaporates slowly let onions turn golden stirring occasionally. Add
1 cup water, reduced tomato purée and rice. Cover and cook for 10
minutes. Spread spinach and dill over rice then cover and cook 10
minutes longer. Remove from heat and mix well then place a double
thickness of paper toweling over rice. Cover again and let stand
until cool. Adjust seasoning with black pepper and salt and drizzle
with remaining olive oil. Serve at room temperature garnished with
black olives and feta cheese.

Basil Carrots

Basil Carrots

6 Medium Carrots;

1 Tablespoon Margarine; melted

1 Tablespoon Butter; melted

1/4 Teaspoon Salt;

OR

1/4 Teaspoon Basil leaves; crushed

10 15 minutes; drain. Combine re

Slice carrots. Simmer, covered, in salted water until tender, about

carrots.

French Onion Tomato Soup

French Onion Tomato Soup

From Taste of Home

"Tomato juice gives extra flavor to this wonderful soup that is so quick and easy to prepare," comments Clara Honeyager of Mukwonago, Wisconsin. "I found the recipe many years ago in a tomato recipe book of my mother's and have shared it with many people."
SERVINGS
6
CATEGORY
Soup
PREP
5 min.
COOK
15 min.
TOTAL
20 min.
INGREDIENTS

* 4 cups thinly sliced onions
* 1 garlic clove, minced
* 2 tablespoons butter
* 1 can (46 ounces) tomato juice
* 2 teaspoons beef bouillon granules
* 3 tablespoons lemon juice
* 2 teaspoons dried parsley flakes
* 2 teaspoons Domino® or C&H® Pure Cane Dark Brown Sugar
* 6 slices French bread, toasted
* 2 cups (8 ounces) shredded part-skim mozzarella cheese

DIRECTIONS

In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly. Yield: 6 servings.

Eggplant Burgers

Eggplant Burgers

Ingredients
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
Directions

1. Place the eggplant slices on a plate, and cook in the microwave
for about 5 minutes, or until the centers are cooked.
2. Melt margarine in a large skillet over medium-high heat. Fry
eggplant slices until lightly toasted on each side, and place one
slice of cheese onto each one. Cook until cheese has melted, and
remove from the skillet.
3. Place eggplant on hamburger buns, and allow each person to top
with lettuce, tomato, onion, and pickles, and dress with ketchup,
mayonnaise and mustard.

Marinated Peppers

Marinated Peppers

Serving Size: 4

Ingredients

2 red bell peppers
2 green bell peppers
2 yellow peppers
3 garlic cloves, chopped
2 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp fresh basil, chopped (1/4 tsp dry)
1 tsp fresh parsley, chopped (1/4 tsp dry)
salt to taste
pepper to taste
1 loaf Italian bread, sliced
Extra virgin olive oil to drizzle

Procedures

1. Wash and dry peppers.
2. Roast whole peppers in oven at 450ºF for 10-15 minutes or until skin
blisters and blackens.
Immediately transfer peppers to a holding pan, seal with plastic wrap
and cool.
3. Remove skins and seeds from cooled peppers. Slice peppers into strips.
Season peppers with extra virgin olive oil, vinegar, basil, parsley,
garlic, salt and pepper.
4. Drizzle both sides of bread with extra virgin olive oil. Grill bread
on both sides.
5. Transfer peppers to serving plates. Serve with grilled bread.

Source Olive Garden

Greek Garbanzo Bean Salad

Greek Garbanzo Bean Salad

"Just what a Greek salad should be, chock full of hearty ingredients
like tomatoes, cucumbers, olives, feta cheese, and of course beans,
and done up with a zesty dressing. Serves eight."
INGREDIENTS:
2 (15 ounce) cans garbanzo
beans, drained
2 cucumbers, halved
lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives,

drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad
dressing
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/2 teaspoon ground black
pepper
DIRECTIONS:
1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives,
cheese, salad dressing, lemon juice, garlic salt and pepper. Toss
together and refrigerate 2 hours before serving. Serve chilled.

Papaya and Baby Spinach Macadamia Nut Salad with Chilli Jumbo Prawns

Papaya and Baby Spinach Macadamia Nut Salad with Chilli Jumbo Prawns

4 cups baby spinach
1 papaya, peeled, seeded, sliced
12 jumbo prawns, deveined
1 lime, juiced
1 tablespoon hot chilli paste
sea salt and fresh cracked pepper
1/2 cup macadamia nuts
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 cup white wine
1/2 red onion, sliced fine
1/2 cup grape tomatoes

In a large bowl place spinach, onions, macadamia nuts, grape tomatoes
and papaya. Season, drizzle olive oil and red wine vinegar. Toss
gently; add vinaigrette just before serving. Meanwhile place prawns in
a bowl, season, add chilli paste and fresh lime juice. Toss.Heat a
skillet, add a touch of olive oil. Add prawns and sear for
approximately 2 minutes or until the prawns have turned color and
firmed up. Add white wine and reduce for 1 minute. Simply portion baby
spinach salad onto 4 plates and garnish with 3 chilli infused jumbo
prawns. Serves 4.

Santa Fe Shrimp and Super Sweet Corn Salad

Santa Fe Shrimp and Super Sweet Corn Salad

Instructions

1. Cook 1 package (1LB) of Birds Eye Baby White Corn Kernels according
to package directions.
2. Steam 1 lb. shelled shrimp until cooked.
3. In a large bowl, toss corn, shrimp, 2 thinly sliced scallions, 1/2
red bell pepper cut into thin strips, and 1/2 cup chopped fresh
cilantro with your favorite Dijon Mustard Dressing.

Serving Suggestions

Chill and serve with tortilla chips.

Nutrition Facts
Serving Size
Servings 4
Calories 280
%DV
Total Fat 9 g 14 %
Sat. Fat 2 g 10 %
Cholesterol 220 mg 73 %
Sodium 390 mg 16 %
Carbs 20 g 7 %
Fiber 3 g 12 %

Protein 27 g
Vitamin A 45 %
Vitamin C 100 %
Calcium 8 %
Iron 20 %

Source: birdseye.

Baked Artichoke Casserole

This isn't one I would be likely to make (not with fresh artichokes at least), I'd go for canned or something else. We just don't get a good selection of fresh artichokes here, ever...

Baked Artichoke Casserole

It's a flavorful side dish that can be made earlier in the day and
kept refrigerated until time to pop into the oven for dinner. Green
Giant® Fresh artichokes, Green Giant® Fresh onions and Green Giant®
Fresh tomatoes make this a colorful way to achieve your daily serving
of fruits and vegetables.

Ingredients

2 medium Green Giant® Fresh artichokes
2 tablespoons lemon juice from a Green Giant® Fresh lemon
2 medium Green Giant® Fresh onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium Green Giant® Fresh tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced

Preparation Directions

Bend back outer petals of each artichoke until they snap off easily
near base. Edible portion of petals should remain on artichoke bottom.
Continue to snap off and discard thick petals until central core of
pale green petals is reached. Trim brown end of stem and cut off top
2-inches of artichokes; discard. Pare outer dark green surface layer
from artichoke bottoms. Cut out center petals and fuzzy centers. Slice
artichoke bottoms about 1/4-inch thick. Toss with lemon juice to
prevent discoloration; set aside.

Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly
into 2-quart oven-proof baking dish. Sprinkle with Italian herb
seasoning. Arrange tomato slices, artichoke slices and cheese slices
on onions, over-lapping slightly in center of dish. Cover dish with
lid or foil. Bake at 375°F for 40 minutes. Makes 4 servings.

Nutritional Information

Recipe is courtesy of the California Artichoke Advisory Board

MARINATED GREEN BEANS & MUSHROOM

MARINATED GREEN BEANS & MUSHROOM

1 can (14-1/2 oz.) DEL MONTE® Cut Green Beans, drained
1/4 lb. mushrooms, sliced
1 small red onion, sliced
1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp. sugar
1/4 tsp. tarragon
1/4 tsp. seasoned salt
Dash pepper
Lettuce

1. Place beans, mushrooms and onion in a bowl.
2. Combine remaining ingredients except lettuce; pour over bean mixture.
3. Toss gently; cover and chill 24 hours. Serve in lettuce-lined bowl.
Garnish with parsley, if desired.

Prep Time: 5 minutes
Sit Time: chill time: overnight
6 servings

Source: delmonte.

CUCUMBER SANDWICHES

CUCUMBER SANDWICHES


1 (8 oz.) Philadelphia cream cheese, softened
4-5 sm. cucumbers
3-4 tbsp. mayonnaise
Salt to taste
1 lg. sandwich loaf bread thin sliced

Peel cucumbers and grate (a food processor is useful) real fine. Add
salt. Place in a strainer over a bowl in the refrigerator for several
hours to let drain. Do not use liquid.

Mash the cheese, add mayonnaise and cucumbers; make your sandwiches.
Store in the refrigerator until ready to use.

Crudites Recipe

Crudites Recipe
Source: Le Cordon Bleu Home Collection - Finger Foods
Serves 10

A colorful selection of crunch fresh vegetables served with a choice
of dipping sauces is an ideal summer dish for health-conscious guests.

RECIPE INGREDIENTS

For Sour Cream Dip:
1 cup sour cream
2 tablespoons mayonnaise
1/4 cup grated Parmesan cheese
1 teaspoon lime juice or lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
1/2 teaspoon Dijon mustard
1/4 teaspoon celery salt

For Vegetables:
1 English cucumber
2 stalks celery
1 red bell pepper
1 yellow bell pepper
1 small stalk broccoli
12 fresh or 13 oz. canned baby corn
1 cup snow peas
12 baby carrots
20 cherry tomatoes

For Herb Dip:
2 tablespoons Dijon mustard
1/3 cup red wine vinegar
1 cup olive oil
1/2 tablespoon each of chopped fresh chives, basil, parsley and tarragon

FOR SOUR CREAM DIP: Combine all the ingredients in a bowl and mix
well. Chill for at least 1 hour before serving.

FOR VEGETABLES: With a fork, scrape down the length of the cucumber
to create a ridged pattern, then cut into 1/4-inch slices. Cut the
celery and peppers into 2-3-inch long sticks. Blanch the broccoli,
corn, snow peas and carrots in boiling water for 1 minutes. Drain,
refresh in cold water and drain again. Remove the broccoli stem and
discard. Cut the bushy green part into bite-size pieces. Arrange all
the vegetables on a serving platter. Cover with damp paper towels,
then wrap in plastic wrap and refrigerate until ready to serve.

FOR HERB DIP: Place the mustard in a bowl and whisk in the vinegar.
Gradually whisk in the oil before adding the herbs and seasoning with
salt and freshly ground black pepper. Serve the vegetables with the
dips on the side.

Nutrition Facts
Serves 10
Facts per Serving
Calories: 338 Fat: 31g Carbohydrates: 15g
Cholesterol: 14mg Sodium: 223mg Protein: 5g
Fiber: 3g % Cal. from Fat: 83% % Cal. from Carbs: 18%

VEGETABLE POT PIE

VEGETABLE POT PIE

1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
1/4 cup all-purpose flour
1 can (14-1/2 oz.) chicken broth
1 cup milk
2 cups cut-up cooked chicken
1 pie crust or pastry for single-crust pie

1. Preheat oven to 350°. In 3-quart saucepan,
combine Lipton® Recipe Secrets® Vegetable Soup
Mix and flour; stir in broth and milk. Bring to a
boil over high heat. Reduce heat to low and
simmer 2 minutes or until slightly thickened. Stir in chicken.
2. Pour into 1-1/2-quart casserole. Top with pie
crust. Press pastry around edge of casserole to
seal; trim excess pastry, then flute edges. With
tip of knife, make small slits in pastry.
3. Bake uncovered 30 minutes or until crust is golden.

Serves:4
Preparation Time:15 Minute(s)
Cook Time:30 Minute(s)

Source: lipton.

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding

1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed

Heat oven to 350 degrees. Sweat onions with butter and herbs in an
oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt,
and pepper in a large mixing bowl. Add cubed bread and fold to
combine. Pour batter into skillet, right on top of the onion mixture.
Bake 50 minutes, or until set. Cool slightly before serving.

Butternut Spice Loaf

Butternut Spice Loaf

Source: Southern Living in the October '92 issue.

1 (2-pound) butternut squash
½ cup butter, softened
1 ½ cups sugar
2 large/jumbo eggs
2 cups unbleached all-purpose flour
1 teaspoon soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon ginger
½ cup pecans, chopped

CUT squash in half lengthwise; remove seeds. Place cut side down in a
shallow pan; add water to depth of ½ inch. Cover with foil and bake at
400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash.
Discard shell. Measure 1 ¾ cups pulp; reserve any remaining pulp for
other uses.

BEAT butter, gradually adding sugar; beat well. Add eggs one at a
time, beating after each addition.

COMBINE flour, baking soda, baking powder, and spices; add to butter
mixture alternately with squash, beginning and ending with flour
mixture. Stir in pecans. Spoon batter into greased & floured 9x5x3
inch loaf pan and bake at 350 degrees for 1 hour and 10 minutes or
until toothpick inserted in center comes out clean. (Or bake in 4
small loaf pans for 50 minutes/mini loaf pans 40 minutes.)

COOL in pan(s) on a wire rack for 10 minutes. Remove from pan (s), and
let cool completely on wire rack.

Creamy Peas & Pearl Onions with Crispy Onion Topping

Creamy Peas & Pearl Onions with Crispy Onion Topping

Prep time: 2-3 mins
Cook time: 20 mins

Ingredients
• 1/2 cup prepared Creamy Ranch dressing
• 2 tbsps mayonnaise
• 1 pkg 16 oz. Birds Eye Baby Sweet Peas & Pearl Onions, cooked
according to package directions; drained
• 1 can 3 oz. French Fried Onions

Instructions

In medium mixing bowl, combine Ranch dressing and mayonnaise. Stir in
peas and pearl onions and toss to coat. Pour into 2 quart casserole.
Sprinkle French Fried Onions over top. Bake uncovered in preheated
350F oven for 20 minutes or until heated through.


Source: Birds Eye Foods