JANUARY 1999 RECIPES

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RECIPES FOR
JANUARY 1999

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SPLIT-PEA AND SAUSAGE SOUP


8 oz. turkey kielbasa
4 cup chicken broth and water
1 cup dried peas, rinsed
1 cup pearl barley
3/4 cup chopped onion
3/4 cup chopped celery
3/4 tsp. thyme
1 lb. fresh spinach
Cook kielbasa in pot until lightly browned.
Remove to a small bowl.
Add broth, water, split peas,
barley, onion, celery and thyme to pot.
Bring to boil.
Reduce heat & simmer uncovered 45 minutes.
until peas and barley are tender.
Stir in kielbasa & spinach & cook 3 minutes.
Variation:
Throw everything into the old crock pot
and let go all day on low setting.
Suggestion:
Use more seasoning, a little bland.
Kathy's Kookbook
ref:1/3/99

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CHOCOLATE ECLAIR DESSERT


2 small vanilla instant pudding (fat-free)
9 oz. of Cool Whip (lite)
3 cups milk (skim)
1 box graham crackers (low-fat)
1 can chocolate cake icing (reduced-fat)

Mix milk and pudding in bowl.
Add Cool Whip.
Layer graham crackers in 9 x 13 pan.
Pour 1/2 of pudding mixture over crackers.
Add another layer of crackers
then remaining pudding mixture.
Add another layer of crackers.
Heat cake icing in microwave until thin
and pour over top layer of crackers
Refrigerate.

Thanks to Cyberfriend Anna Laws
alaws@mounet.com
ref:1/10/99

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3 PINES STEAK 'N GRAVY


4 large cubed steaks, or 8 small
All-purpose flour for dredging
Salt and pepper to taste
3 tablespoons vegetable oil
1 large onion, halved, thinly sliced
1 jar (12 oz.) beef gravy
1-2 tablespoons dry red wine

Salt and pepper the steaks to taste; dredge in flour.
Heat a large skillet until very hot and add the oil.
Brown steaks on one side
over medium heat about 3-4 minutes.
Turn steaks and add the onions to the skillet.
Cook and stir until onions are transparent.
Add the gravy to the pan;
rinse the jar with the
wine and add to the pan.
Stir until well-mixed;
cover and simmer 10 minutes.
Serve hot with mashed potatoes.
Thanks to Carol of Shaboom's Kitchen
ref:1/17/99

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Swiss Enchiladas


12 corn tortillas
1 med. onion chopped
1 clove garlic (minced)
lb. ground chicken
1 (16 oz.) can tomato puree
2 cans chopped green chilies
2 cups defatted chicken stock
2 cups dry instant milk powder
lb. grated swiss cheese
Fresh cilantro
Dash of tabasco

Place tortillas in foil in a 350
oven for 15 min. to soften.

While tortillas are in the oven,
cook onions and garlic until soft.
Add a little stock, if necessary,
to prevent burning.

Add chicken and cook over
med. heat until chicken is cooked.
Add puree and chilies.
Simmer for about 10 min.

Combine stock and dry milk in a sauce pan,
mixing thoroughly and bring to a simmer.

Dip each tortilla in the milk sauce and
place a cup of the filling
down the center of the tortilla.
Roll around the filling and
place seam side down
in a baking dish that has been
coated with non-stick spray.

Thanks To My Cousin Greg
W. Hurley, NY
ref:1/24/99

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Armadillo Eggs


1/2 lb Monterey Jack cheese, grated
1/2 lb hot bulk sausage
1 1/2 cup buttermilk biscuit mix
15 canned whole jalepenos
1/2 lb Monterey Jack cheese, cubed into 15 pcs.
1 box Shake & Bake for pork
2 eggs, beaten

Mix grated cheese and sausage,
then add biscuit mix a little at a time
until well blended - dough will be very stiff.
Carefully slice open then jalapenos and remove the seeds.
Stuff each chile with a cube of cheese and pinch closed.
Take some of the sausage dough and press flat;
wrap the chile completely with dough,
making sure that all edges are sealed completely.
Roll each egg in Shake & Bake until coated.
Dip in beaten eggs and then in Shake & Bake again.
Bake in preheated 300 oven 20-25 min.
Serve warm.
Thank-you Laurie for these easy snacks
Visit Laurie's Cabin in the Woods
ref:1/31/99

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Little Smokies


1 bottle BBQ sauce
1 pkg Little Smokies (mini sausages)

Pour the BBQ sauce into a crockpot and add the sausages.
You can use sliced hot dogs or kielbasa instead of smokies.
The longer this sits, the better it tastes!
Serve with toothpicks.

Thank-you Laurie for these easy snacks
Visit Laurie's Cabin in the Woods
ref:1/31/99

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Easy Krab Dip


8 oz pkg cream cheese, softened
1 bottle seafood cocktail sauce
1 lb krab flakes (fake crab)

Place cream cheese on serving plate,
sprinkle krab flakes over cheese,
pour cocktail sauce over the krab.
Serve with crackers.
I like Wheat Thins or Triscuits.
Thank-you Laurie for these easy snacks
Visit Laurie's Cabin in the Woods
ref:1/31/99

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