FoodAskew » Lunch

Chicken Salad

Trish — Mon, 31 May 2010 19:00:32 +0000

Submitted by Marilyn Braunger

1 c. chopped chicken		1 c. chopped celery
1 c. grapes, halved		1/3 c. toasted pecans
½ tsp. salt		2/3 c. Pace Picante Sauce (Mild)
½ c. mayonnaise		1 tbsp honey
¼ c. green onions

1. Mix together the chicken, celery, grapes, salt, & pecans.
2. Separately, mix together the Pace, honey, mayonnaise, & green onions.
3. Combine both mixes together.

The Califunky Hot Brown

Trish — Tue, 17 Nov 2009 05:49:07 +0000

Submitted by randilicious
Serves 2

5 tbsp canola oil		3 tbsp all-purpose flour
1½ c. milk		6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded		1 egg, beaten
½ tbsp pepper		½ tbsp oregano
1 tsp paprika		1 tsp Old Bay seasoning
1 c. mushrooms, sliced		8 stalks asparagus
1 tomato, thinly sliced		4 slices of bread, toasted
1 avocado		leftover turkey slices and/or ¼ lb. pork roast thinly sliced

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Cream of Crab Soup

Trish — Tue, 31 Mar 2009 19:00:09 +0000

Submitted by The Crab Place

3 tbsp all-purpose flour		1 oz. dry Hollandaise sauce mix
½ tsp dry mustard		4 c. half and half
¼ c. butter		2 tsp Old Bay seasoning
¼ tsp celery seeds		1 c. whipping cream
1½ tbsp cooking sherry		1 lb. Maryland crab meat

1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream. Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry. Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.

Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.

Randilicious Chili

Trish — Tue, 03 Feb 2009 19:00:58 +0000

Submitted by randilicious
Serves a lot

1 large onion, finely chopped		4 cloves garlic, minced
1 green bell pepper, finely chopped		1 jalapeno pepper
2 tbsp tomato paste		2 tbsp butter, cut into pieces
¼ c. all-purpose flour		1 tbsp dried oregano, crushed
1 tsp ground cumin		2 tsp crushed red pepper
½ c. chili powder		14.5 oz. diced tomatoes with liquid (1 can)
1 lb lean ground turkey		15.25 oz. kidney beans, drained and rinsed (1 can)
2 tbsp Jack Daniels whiskey		salt & ground black pepper to taste

1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.

Taco Soup

Trish — Mon, 14 Apr 2008 19:00:51 +0000

Submitted by gotMEwrong
Serves 6-8

1 lb. lean ground beef		½ c. onions, diced
15-16 oz. black beans (1 can)		15-16 oz. pinto beans (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can)		14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can)		14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning		1 tbsp salt
1 tbsp pepper		½ tbsp garlic powder
½ tbsp chili powder		16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded

1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.

Chicken Salsa Soup

Trish — Fri, 04 Apr 2008 20:00:54 +0000

Submitted by AnyasMom
Serves 6-8

1¾ c. water		14 oz. chicken broth
½ lb. cut up boneless chicken		2 tsp chili powder
1-2 c. salsa		11 oz. corn
3 c. tortilla chips, broken		½ c. Monterey Jack cheese

In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil. Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes. Stir in salsa & cook another 10-15 minutes. Stir regularly. Top with tortilla chips & cheese.

Goop Sandwich Filling

Trish — Sun, 30 Mar 2008 05:20:23 +0000

Submitted by Trish
Yields: 2 sandwiches

1 c. margarine or butter		1 c. creamy peanut butter
3 tbs. Light Karo Corn Syrup

Mix margarine & peanut butter in equal parts. Slowly add Karo syrup until filling is easy to spread. You may need more or less Karo depending on desired consistency. Spread on bread & serve.

The Ultimate Grilled Cheese Sandwich

Trish — Sun, 30 Mar 2008 05:19:05 +0000

Submitted by Foghorn Leghorn

2 slices of bread (your choice of type)		Butter or Margarine in a squeeze bottle
2 slices provolone cheese (from deli is best)		1 slice Kraft American Singles

Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.

Moony’s Tasty Tortilla Wrap Rollups

Trish — Sun, 30 Mar 2008 05:18:04 +0000

Submitted by MoonSpinner
Serves 30

6 large wheat or flour tortillas		1 tub spreadable green onion cream cheese
1 can black olives		1 box pre-cooked bacon (approx. 12 slices)
1 pkg deli thin smoked ham		salt to taste

1. Lay tortillas out flat; spread a thick layer of cream cheese.
2. Spread a layer of chopped black olives.
3. Place 3-4 slices of the thin ham (spread flat for easy rolling later).
4. Heat bacon for 20 seconds until warm (DO NOT OVERCOOK – hard bacon will not roll well) & place on tortillas in the opposite direction of how you will roll to ensure that when you cut the rollups every piece will have bacon.
5. Roll up tightly, then slice into 5 pieces & secure with a toothpick.
6. Best if served at room temperature, but are great to make ahead for parties & store in fridge overnight.

Chef’s Note: Make sure to use pre-cooked bacon; it works best because of the thinness & flexibility. For a lighter version, substitute deli thin smoked turkey for ham. turkey bacon if you find it uber-thin, & low-fat cream cheese.

Pasta Salad

Trish — Sun, 30 Mar 2008 05:16:14 +0000

Submitted by Carli

1 pkg multicolored spiral pasta		1 small head broccoli, cut into florets
¼ cauliflower, cut into florets		1 c. cherry tomatoes, quartered
1 small can sliced black olives		1 c. Parmesan cheese
1 c. chopped bell pepper (any variety)		1 bottle Italian dressing

Cook pasta as directed on package, then rinse & cool under cold water. Combine all ingredients in a large bowl & mix thoroughly. Cover & refridgerate; serve chilled. Receipe works well doubled or tripled for a crowd.