One 8 ounce block of cream cheese
Dill weed (fresh or dried)
One tube of Crescent Rolls
One egg yolk
Sprinkle dill weed (top and bottom) on cream cheese.
Take two sections of crescent rolls and gently press
the perforation to seal.
Wrap the cream cheese in the crescent pastry, overlap slightly, press seam lightly. (Cut away what's not needed so you don't have a double layer.)
Brush with beaten egg yolk.
Bake on cookie sheet 350 degrees - 15 minutes.
Serve hot/warm with crackers, bagels, bread, etc.
Here is a delicious, healthy way to enjoy filets of small fish...
A mess of pan fish filets... or 1 lb. white fish (de-boned)
1 large onion, finely diced
1 or 2 cloves garlic, crushed
4 medium potatoes, diced
1 large can whole tomatoes
2 sprigs fresh thyme
2 sprigs fresh parsley
1 or 2 bay leaves
Salt and freshly ground black pepper to taste
Pinch of cayenne pepper
1-1/2 cups hot water
5/8 cup milk
1 tbs. fresh, parsley, chopped
Make sure all bones are removed from fish and cut into bite-size pieces (pan fish filets can remain whole). Melt butter in a large soup pot over medium heat and sweat the onion, garlic and potatoes for 5-8 minutes. Half tomatoes, then add tomatoes and all herbs and seasonings to soup mixture. Pour in hot water and continue to cook. Bring the soup to a boil and then reduce heat to simmer for 20-30 minutes or until potatoes are cooked. When potatoes are still slightly firm, but not completely cooked through, add the fish for the final 10 minutes of cooking. Taste for seasoning and make sure fish is cooked through. Add milk and stir over low heat 3-5 minutes until slightly thickened. Place crushed crackers in bottom of soup bowls and pour soup over. Sprinkle with parsley and serve with warm bread or crispy rolls for dipping.
2 cups uncooked short grain brown rice
3 cups water
1/3 cup olive oil
6-8 tbs. fresh lemon juice
1 tsp. salt
1 large clove garlic, finely minced
1 tbs. honey
5 - 6 green onions, very finely minced (greens & whites)
1/2 cup (packed) very finely minced parsley
Freshly ground pepper
2 cups seedless grapes, red and/or green
Place rice and water in saucepan. Cover and bring to a boil. Lower heat to simmer about 35 minutes, until water is absorbed and rice is tender. Immediately transfer to a large shallow pan or platter and spread with a wooden spoon to allow the maximum amount of steam to escape. Cool rice to room temp. Add dressing and stir well. Add green onion, parsley, chopped pecans, and pepper to taste. Mix well.
Set aside a handful of grapes for garnish. Slice the rest in half and add to the rice. Cover tightly and chill well. Garnish with whole grapes and toasted pecan halves. Serves at least 6
2 large packages lemon Jello
5 cups boiling water
1 large lemonade (not pink lemonade)
1 medium Cool Whip
Dissolve Jello in 5 cups boiling water. Add lemonade and chill in bowl until it reaches the consistency of sour cream. Whip in Cool Whip with wire whisk until well blended. Pour into large jello mold. Chill until firm.
Note: This makes quite a large jello mold. Sweet tart, refreshing... just like Spring!
1 Jiffy Corn Bread Mix ... Bake as directed -- crumble in bowl.
1 can pinto beans, drained
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tomato, chopped
1/2 cup Hellmann's mayonnaise
2-3 tbs. sweet pickle juice
2 tsp. sugar
Salt and pepper
Mix and pour over corn bread mixture. Stir and cover with shredded cheese. Chill - Serve - Delicious!
Mueller's Pasta Ruffles (14 oz. box) cook, drain, and rinse
2 cups thinly sliced cucumber
1 cup chopped red bell pepper
1/2 cup red onion, sliced
1/4 cup Kalamata or Greek olives, pitted and cut in half
1/2 cup finely chopped fresh parsley
1/3 cup olive oil
1/3 cup fresh lemon juice
1/2 tsp. dried oregano
1/4 tsp. salt
1 can (16 oz.) kidney beans, drained and rinsed
1 lb. crumbled feta cheese
Mix all ingredients except feta cheese in bowl. Cover and refrigerate at least one hour to blend flavors.
Top with feta cheese just before serving.
2 cups Bisquick baking mix
1/2 cup cold water
1/4 tsp. garlic powder
2 tbs. margarine or butter, melted
2 tbs. sesame seeds
2 tbs. salted sunflower nuts or chopped cuts
Heat oven to 425 degrees. Mix baking mix, water and garlic powder until soft dough forms. Pat dough with floured hands into 10-inch circle on ungreased cookie sheet (or into 10-inch pizza pan) Brush circle with margarine. Sprinkle with sesame seeds and sunflower nuts; press into dough. Cut circle into 12 wedges. Bake until golden brown, 15 to 20 minutes. 12 servings
1 large can clear chicken broth (49 oz.) 99% fat free
1 large onion, chopped
2 cloves garlic, minced
Saute onion and garlic in a little broth until transparent.
1 jar (48 oz.) white beans (Randall's)
1 small can green chilies - or - jalapeno peppers to taste
2 whole boneless, skinless chicken breasts
Boil, cool, cut-up or shred with fingers.
Ground cumin (to taste)
Oregano (to taste)
Combine all ingredients, season with salt... pepper optional.
Serve with Monterey Jack cheese on top.
Hearth Bread (recipe above) is a wonderful accompaniment.
8 tbs. butter or margarine (one stick)
2 cups Graham Cracker Crumbs
2/3 cup Confectioner's Sugar
8 oz. package cream cheese, softened
15 oz. can crushed pineapple
1 cup prepared whipped cream (or Cool Whip)
3 - 6 bananas, sliced
1 package instant chocolate pudding
1-1/2 cup milk
Additional whipped cream (or Cool Whip) for topping
Maraschino cherries and chopped nuts
To prepare the first layer of your banana split dessert, melt butter in a 9" by 13" glass baking dish. Stir in graham cracker crumbs and press with a fork to make crust. Bake for 5 minutes in a pre-heated 350 degree oven. Set aside to cool.
Prepare the second layer by combining sugar, cream cheese, pineapple, and prepared whipping cream in a large mixing bowl. Mix thoroughly to combine all ingredients. Spread the mixture evenly over the top of the graham cracker crust.
Slice enough bananas to completely cover the pineapple-cream layer of your dessert.
Prepare instant chocolate pudding with milk and pour mixture over the top of the banana slices. Refrigerate to set and store.
Just prior to serving, top with additional whipped cream, and sprinkle with nuts and Maraschino cherries. Refrigerate to store.
SUMMERTIME PASTA SALAD
EASY AND DELICIOUS
1 - 28 oz. can tomatoes, cut-up (with juice)
(or equivalent garden ripe tomatoes; blanched, skin removed)
1/3 cup olive oil
2 - 4 cloves fresh garlic, mashed
1 cup fresh basil, cut-up
1 tsp. salt
Black pepper to taste
Mix together, marinate 1 hour.
Cook 1 lb. thin spaghetti (or Linguine) drain -- toss and serve immediately with Parmesan cheese.
PLEASE FEEL FREE TO USE AND COPY THESE RECIPES ANY
WAY YOU LIKE