What's cooking Suzanne?
Franklin County Times
As we anticipate Christmas we have many jobs before the time arrives.
This makes the time pass quickly because we are so busy.
We must decorate our houses, purchase gifts, mail our Christmas cards, and plan our menus so we can shop the bargains, save some money by doing so, and have a little more time for friends and family.
We have several weeks left so maybe we can manage to get it all done.
The recipes this week may help you with your menus. Included are some easy recipes that can be make from left over ham and turkey you have from Thanksgiving or Christmas.
Enjoy the tasty strawberry salad and delicious quick sweet treats.
Strawberry Jello Salad
2 small boxes of strawberry jello
1/4 c. water
1 small can pineapple
Put the above ingredients in a small pan and put on stove and bring to a boil. Let it cool.
1 large Cool Whip
1 small container of cottage cheese
Add these two ingredients to the cooled strawberry mixture above. Put into refrigerator until firm.
Cut leftover ham pieces and place in chopper. Chop up well. Add mayonnaise, a small amount of mustard and chopped pickles to the chopped ham. Mix well. Ham salad may be used as a salad served on a leaf of lettuce, a small snack served on crackers or made into a sandwich with bread lightly spread with mayo. You may add a tomato slice and some fresh lettuce to the sandwich. Serve small dill pickles on the side.
Chicken Breast with Almonds
4 whole chicken breasts
1 can cream of chicken soup
1 c. evaporated milk
1 T. grated onion
1 T. lemon juice
3/4 c. mayonnaise
3/4 c. toasted almonds
Toast almonds in oven and set aside. Boil chicken until tender. When cool, remove bones and skin. Cut into bite-size pieces. Place in buttered dish. Mix remaining ingredients and pour over chicken. Top with crumbled potato chips. Bake at 350.
Sweet and Crunchy Turkey Sandwiches
1 slice American cheese
3 slices honey roasted turkey
1-T. honey mustard
1 deli roll
6 apple slices
Spread mustard on deli roll. Add lettuce, cheese, apple, and turkey.
French Almond Cake
1/4 lb. soft butter
3/4 c. almonds
1-T. vanilla or rum flavoring
1/8 t. almond extract
1/2 c. sugar
1/2 c. sifted cake flour
1 t. baking powder
Bake at 350 for 30 to 40 minutes in a greased floured loaf pan.
1 pkg. fine grated coconut (2 c.)
3/4 c. sweetened condensed milk
1 t. vanilla
Dash of salt
1/4 t. almond extract
Blend well and drop from teaspoons onto greased baking sheet. Bake in moderate oven (325) until brown, about 15 minutes. Makes 30.
1 c. sweetened condensed milk
1 stick margarine
2 boxes confectioners' sugar
1 can coconut
1-18 oz. jar red cherries, drained and chopped
3 c. pecans chopped
Combine softened margarine and sugar. Add milk and mix thoroughly, then add cherries, nuts and coconut. Chill overnight and roll candy in small balls and return to refrigerator. Melt Almond Bark and dip the balls into and place on a sheet of wax paper until it hardens.
2 c. Rice Krispies
7-oz. pkg. chopped dates
1 stick margarine
1 c. pecans
1 c. brown sugar
Melt margarine and sugar over low heat. Add dates, Rice Krispies and nuts. Roll in powdered sugar.
1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 teaspoons country-style grainy mustard
1 pound cooked ditalini pasta
1/2 cup diced roasted red peppers (from water-packed jar)
1/4 cup chopped fresh basil leaves
Salt and ground black pepper
2 cups small mozzarella balls
In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.
8 ounces whole-wheat thin spaghetti, vermicelli or angel hair
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan
Bring a large pot of water to a boil, add pasta and cook according to the directions on the package
While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.