tag:blogger.com,1999:blog-32694235219416284782024-02-20T19:03:43.131-08:00Provo Macey's Savory Selections. . . you've enjoyed Savory Selections Presentations at our store, now we invite you to look up past recipes and share comments and recipes of your own here on our Blogspot . . .Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3269423521941628478.post-78499376923333403782009-04-14T14:01:00.000-07:002009-04-14T14:13:48.150-07:00Green Bean with Ham Hocks and Red potatoes<span style="font-weight: bold; font-style: italic;">Ingredients: </span><br /><br />2 ham hocks<br /><br />3 pounds green beans<br /><br />2 pounds small red potatoes<br /><br />1/2 cup sugar<br /><br />2 Tablespoons seasoned salt<br /><br />1 teaspoon Rosemary<br /><br />2 dashes of Thyme<br /><br /><span style="font-weight: bold; font-style: italic;">Preparation:</span><br /><br />In a large pot, fill with enough water to just cover ham hocks and bring to a boil. Cover and simmer 45 minutes. Add beans and sugar and continue cooking 25 minutes. Add potatoes and cook until potatoes are tender, about 20 minutes or more. Remove hocks from pot and remove meat from the bone. Add meat back to the pot, add salt and pepper, to taste, and serve.<br /><br /><span style="font-weight: bold; font-style: italic;">Prep/ cook time:</span> 1 hour and 30 minutes<br /><br /><div style="text-align: center;"><span style="font-weight: bold; font-style: italic;">The Ham hocks recipe is a little idea for those who have extra ham bones lying around. </span><br /></div>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-60680295501865026132009-04-14T13:43:00.000-07:002009-04-14T14:01:16.509-07:00Garden Taco Rice<span style="font-weight: bold; font-style: italic;">Ingredients:<br /></span><span style="font-weight: bold;"></span><br />1 pound Ground beef<br /><br />1 package Taco seasonings<br /><br />1 zucchini squash thinly sliced<span style="font-weight: bold; font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br /></span></span></span>1 can of corn (whole kernal)<br /><br />1 can of black beans<br /><br />1 can stewed tomatoes<br /><br />3 cups of rice (more or less)<span style="font-weight: bold; font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span><br />Cheese, its optional, but the more cheddar the better!<span style="font-weight: bold; font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br />Preparation:<br /><br /></span></span></span></span></span>You are going to need an electric skillet or a big sauce pan and a stove. Take your ground beef and brown it with the taco seasoning, then drain the grease. Take the canned corn, and black beans and after draining all the juice throw it in with the beef. Then the stewed tomatoes not drained. Let it come to a boil and then add the rice and zucchini, then cover.<br />Then follow the directions on the rice, you are going to need to bring down the heat.<br /><br /><span style="font-weight: bold; font-style: italic;">5 min prep/ up to 40 min cook</span><br /><br /><span style="font-weight: bold; font-style: italic;">servings:</span> 4 to 6 <span style="font-weight: bold; font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span><br /><br /></span></span><br /><br /></span></span></span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-34451850080430609062009-04-14T13:33:00.000-07:002009-04-14T13:43:37.784-07:00Strawberry Pie<span style="font-weight: bold; font-style: italic;">Ingredients:<br /><br /></span>3 Tablespoons Cornstarch<span style="font-weight: bold; font-style: italic;"><br /><br /></span>1 cup of water<br /><br />1 lb. Strawberries<br /><br />1 Cup of Sugar<br /><br />3 Tablespoons strawberry jello<span style="font-weight: bold; font-style: italic;"><br /><br />Preparation:<br /><br /></span>Mix together Cornstarch and Sugar until there are no clumps. Add 1 cup of water, bring to a boil, add 3 tablespoons jello, stir til dissolved. Remove from heat; let cool somewhat. Add 1 lb. of strawberries sliced.<br />Pour into Pre-cooked, pre-made frozen pie shell. Put in fridge and let set for 3 hours. <span style="font-weight: bold; font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br />Prep/ cook time: </span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span>15 minutes<span style="font-weight: bold; font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br />Serving Size: </span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span>8<span style="font-weight: bold; font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /><br /></span></span><br /><br /></span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-80205408671510703642009-04-14T13:16:00.000-07:002009-04-14T13:33:54.925-07:00Ham and Cheese Quiche<span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />Preheat oven to 400 degrees F<br /><br />2 Red Potatoes cubed<br /><br />1 Tablespoon dried Rosemary<br /><br />1 Cup cubed Ham<br /><br />1 (8 or 9-inch) premade pie shell in foil pan<br /><br />1 Cup shredded Colby and Monterey jack cheese blend (recommended: Kraft.)<br /><br />3 eggs<br /><br />1 Cup heavy whipping cream<br /><br />1 teaspoon all purpose seasoning (recommended: McCormick.)<br /><br /><span style="font-style: italic; font-weight: bold;">Preparation:</span><br /><br />Place potatoes and rosemary in a microwavable dish. Cover with a damp paper towel and microwave for 2 minutes, until almost cooked through.<br />Cover the bottom of the premade pie shell with potatoes, ham, and cheese. Place on a cookie sheet and set aside. In a medium bowl, whisk together eggs, milk, and seasoning, and pour into the pie shell. Place quiche into preheated oven for 35 to 40 minutes or until eggs have set.<br /><br /><span style="font-weight: bold; font-style: italic;">Prep/ cook time:</span> 15 minutes<br /><br /><span style="font-weight: bold; font-style: italic;">Serving size: </span>6Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-83906307167279100512009-01-14T14:57:00.001-08:002009-01-14T14:59:07.251-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaKgEtvd-Gx4Xyjf-IHDM0BmX6kyCS8S0E-R-_JdVRcOYOhpN9UU_sk2zS4sulAv5cemi8N91t0gwKhrZiekJ6FkUqF4XwCZnLyJffILEjNwohKuY0dZidpl2u3bW7ltm35xEz8Z31CJO/s1600-h/DSCF0126.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaKgEtvd-Gx4Xyjf-IHDM0BmX6kyCS8S0E-R-_JdVRcOYOhpN9UU_sk2zS4sulAv5cemi8N91t0gwKhrZiekJ6FkUqF4XwCZnLyJffILEjNwohKuY0dZidpl2u3bW7ltm35xEz8Z31CJO/s400/DSCF0126.JPG" alt="" id="BLOGGER_PHOTO_ID_5291287621828424050" border="0" /></a>Pepper Cheese Steak and Apple Coleslaw<br /><div style="text-align: right;"><br /></div>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-49075175133523203192009-01-14T11:00:00.001-08:002009-01-15T14:20:49.057-08:00Cheese Steak Sandwiches<span style="color:#cc0000;">Cheese Steak Sandwiches<br />1 Green Pepper, thinly sliced<br />1 Onion, thinly sliced<br />12 slices Provolone Cheese<br />2 Petite Sirloin Steaks, thinly sliced<br />2 TB Garlic Salt<br />Fresh Cracked Black Pepper<br />3 TB Extra Virgin Olive Oil<br />Sauté oil, onion, green pepper, Garlic salt and sliced Petite Sirloin Steaks until thoroughly cooked.* Season with fresh cracked black pepper and cover with provolone cheese, allow cheese to melt and then serve over toasted hoagie buns.<br />*you can add fresh, sliced mushrooms in the first step if you would like to.<br /></span><span style="color:#666666;">Apple Coleslaw<br />¾ c. salad dressing<br />1 TB honey<br />5 c. shredded Cabbage<br />2 medium apples, chopped<br />Mix dressing and honey in a large bowl. Add remaining ingredients; mix lightly. Refrigerate at least an hour.<br /></span><span style="color:#663366;">Cake Mix Cookies<br />2 eggs<br />1 WF Cake Mix<br />½ c. oil<br />Mix three ingredients in a large bowl then add in mix in’s. Spoon onto a greased cookie sheet and bake at 350 for 4-10 minutes.<br />For mix in’s try: chocolate chips, dried fruit or nuts.</span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-52166234976915127742009-01-09T17:38:00.000-08:002009-01-09T17:41:28.300-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFangGHMx2L5KmwZnfi9GUIkwpLviy5XZoGGsQo6MlBwoZ2ftyBfEUZIwEWUSGpFuvDlyWIwJD5ZAqjh2G0Ulp6wADfdLcOx9qXC5vtio2VAw8Fi3hHXu41jdIEgRhZWgPj3lGMx1xE2kf/s1600-h/DSCF2188.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFangGHMx2L5KmwZnfi9GUIkwpLviy5XZoGGsQo6MlBwoZ2ftyBfEUZIwEWUSGpFuvDlyWIwJD5ZAqjh2G0Ulp6wADfdLcOx9qXC5vtio2VAw8Fi3hHXu41jdIEgRhZWgPj3lGMx1xE2kf/s400/DSCF2188.JPG" alt="" id="BLOGGER_PHOTO_ID_5289474123036177186" border="0" /></a>Ice Cream CakeSavory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-26881273930122333762009-01-09T14:44:00.001-08:002009-01-09T18:06:06.476-08:00Quick and Easy Meal<span style="color:#ff0000;">Quick and Easy Meal<br />Stouffer’s Lasagna<br />French Bread<br />Ice Cream Cake<br />*This meal costs $18.41 to make<br />for a family of 8.<br /></span><span style="color:#000000;">Ice Cream Cake<br />1 WF cake mix (any flavor)<br />1 carton WF Creamery Select Ice Cream<br />1 container WF cool whip (softened)<br />WF Chocolate Ice Cream Topping<br /><br />Bake cake according to the instructions on the box in a well greased jelly roll pan. Allow cake to cool and then cut ice cream and place in the bottom of a cake pan then cut the cake and place it on top of the ice cream. Use softened cool whip to frost cake. Then freeze for two to three hours. Cut and serve with chocolate ice cream sauce. </span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-73305023248260455412009-01-03T08:27:00.000-08:002009-01-09T18:06:34.856-08:00Yummy Brunch Ideas<span style="color:#000099;">Yummy Brunch Ideas<br />Orange Pecan French Toast<br />Fluffy French Toast<br />Quick and Easy Breakfast Strata<br /></span><span style="color:#006600;">Orange Pecan French Toast<br />1 c. packed brown sugar<br />1/3 c. butter, melted 2 tb light corn syrup<br />1/3 c. chopped pecans 12 slices French bread<br />1 tsp grated orange zest 1 c. fresh orange juice<br />1/2 c. 2% milk 3 tb white sugar<br />1 tsp ground cinnamon 1 tsp vanilla extract<br />3 egg whites 2 eggs<br />1 tb confectioners' sugar for dusting<br />In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight. Preheat the oven to 350 F. Remove the cover from the baking dish, and let stand for 20 minutes at room temperature. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.<br /></span><span style="color:#663366;">Fluffy French Toast<br />1/4 c. all-purpose flour 1 c. milk<br />1 pinch salt 3 eggs<br />1/2 tsp ground cinnamon<br />1 tsp vanilla extract<br />1 tb white sugar 12 thick slices bread<br />Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.<br /></span><span style="color:#660000;">Quick and Easy Breakfast Strata<br />1 lb. pork sausage or 1 lb bacon, cut into bite size<br />1 tsp salt 1 tsp ground dry mustard<br />6 eggs 2 c. milk<br />2 c. shredded Cheddar cheese<br />6 slices bread, cubed ¼ c. red onion<br />Place sausage or bacon and red onion in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Layer bread cubes, sausage or bacon, and Cheddar cheese in a lightly greased, baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.</span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-18741195662843969632008-12-20T16:13:00.000-08:002008-12-20T16:18:00.202-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd82YxmVG4onEXeZo_LrrBP_6Q1Q0d3NxeseXIBJGxoGCoVjoeev7dJ2PGY8uBqOd8hO2STM5uzCNv-xWvDHDL_bRMLyQdXbRBay9sfv1lcz62j1MY4uICWiuBruNrLT-RkRJeFHnp9XbC/s1600-h/DSCF2150.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd82YxmVG4onEXeZo_LrrBP_6Q1Q0d3NxeseXIBJGxoGCoVjoeev7dJ2PGY8uBqOd8hO2STM5uzCNv-xWvDHDL_bRMLyQdXbRBay9sfv1lcz62j1MY4uICWiuBruNrLT-RkRJeFHnp9XbC/s320/DSCF2150.JPG" alt="" id="BLOGGER_PHOTO_ID_5282030806605649410" border="0" /></a><span style="color: rgb(153, 0, 0); font-family: trebuchet ms;">Caribbean Pork and Pear Cashew Tossed Salad</span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-27386422809185189862008-12-16T15:14:00.000-08:002008-12-16T15:15:14.994-08:00Caribbean Pork 'n' Rice and Cashew Pear Tossed Salad<span style="color:#006600;">Caribbean Pork ‘n’ Rice<br />Prep Time: 10 min Total Time: 25 min<br />1TB. oil<br />1 lb. pork tenderloin, cut into chunks<br />2 carrots, chopped 1 onion, chopped<br />2 c. instant white rice, uncooked<br />1 can (14 oz.) pineapple chunks in juice, undrained<br />1 ½ c. water <br />1 green pepper, chopped<br />¼ cup KRAFT Original Barbecue Sauce<br />1 tsp. ground ginger<br />Heat oil in large skillet on medium-high heat, add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally. Stir in remaining ingredients. Bring to boil; cover. Remove from heat. Let stand 5 min. Fluff with fork before serving.<br /></span><span style="color:#cc0000;">Cashew-Pear Tossed Salad<br />1 bunch of romaine, torn or 1 bag of Dole Romaine<br />1 c. shredded Swiss cheese<br />1c. salted cashews<br />1 medium pear , thinly sliced<br />½ c. dried cranberries<br />Poppy seed Vinaigrette<br />2/3 c. olive oil ½ c. sugar<br />1/3 c. lemon juice 2-3 tsp. poppyseeds<br />2 tsp. finely chopped red onion<br />1 tsp prepared mustard ½ tsp. salt<br />In a large bowl combine the romaine, Swiss cheese, cashews, pears, and cranberries. In a jar with a tight fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad, toss to coat. Serve immediately.</span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-65585796090713111112008-11-20T12:46:00.000-08:002008-11-20T12:48:36.161-08:00Great Thanksgiving Sides<span style="font-family:trebuchet ms;color:#660000;">Savory Selections<br />Meal Plan Solutions<br />Jeweled Spaghetti Squash<br />Au Gratin Potatoes<br />Yams<br /></span><span style="font-family:trebuchet ms;color:#660000;">Cheezy Veggies<br /></span><span style="font-family:trebuchet ms;color:#333399;">Cheezy Veggies<br />2 lbs. carrots<br />2 lbs. broccoli<br />2 lbs. cauliflower<br />1 pkg. mushrooms<br />16 oz. Velveeta Cheese<br />2 cans Cream of Mushroom<br />1. Steam Veggies until tender and melt Velveeta and Cream of Mushroom together. Pour over veggies and serve.<br /></span><span style="font-family:trebuchet ms;color:#006600;">Yams<br />3 c. Mashed Sweet Potatoes<br />½ c. sugar<br />2 eggs (beaten)<br />½ c. margarine (melted)<br />½ c. evaporated milk<br />½ tsp. salt<br />½ tsp. vanilla<br />1. Blend these ingredients until fluffy and put in a 9” by13” cake pan. <br />½ c. brown sugar<br />1/3 c. flour<br />¼ c. chopped pecans<br />1/3 c. margarine (melted)<br />2. Combine these ingredients and sprinkle on top of sweet potato mixture. Bake at 350 for 25 minutes.<br /></span><span style="font-family:trebuchet ms;color:#993300;">Jeweled Spaghetti Squash<br />1 3- to 3 1/2-pound spaghetti squash<br />½ c. water<br />½ c. orange<br />¾ c. dried tart cherries<br />¼ c. chopped walnuts<br />2 TB butter<br />¼ c. snipped fresh Italian (flat-leafed) parsley<br />½ tsp salt<br />1/8 tsp ground black pepper<br /><br />1. Halve squash lengthwise; discard seeds. Place one squash half; cut side down, in a microwave0safe baking dish with ¼ cup water. Cover with plastic wrap, turning back a corner of wrap to allow steam to escape. Microwave, covered, on 100 percent power (high) for 20 to 22 minutes or until tender, turning once. Keep warm. Replace water; repeat with remaining squash. Using a fork, scrape stringy squash pulp form shells into a serving bowl. Discard shell.<br />2. Meanwhile, in a small saucepan, bring orange juice to boiling. Remove from heat. Add cherries; let stand for 10 minutes. In a small skillet, cook walnuts in hot butter over medium heat for 2 to 3 minutes or until toasted, stirring occasionally.<br />3. Add cherries and juice, toasted walnuts, parsley, salt, and pepper to squash pulp. Toss to coat. Serve warm.<br />To make ahead: Two hours ahead, microwaves spaghetti squash; scrape cooked spaghetti squash into a large bowl. Cover and refrigerate squash. Thirty minutes ahead, warm cooked squash in microwave, covered and vented, for 3 to 4 minutes, gently stirring twice. Continue as directed in Step 2.<br /></span><span style="color:#330033;"><span style="font-family:trebuchet ms;color:#663300;">Au Gratin Potatoes<br />4 russet potatoes, sliced into 1/4 inch slices<br />1 onion, sliced into rings<br />salt and pepper to taste<br />3 tablespoons butter<br />3 tablespoons all-purpose flour<br />1/2 teaspoon salt<br />2 cups milk<br />1 1/2 cups shredded Cheddar cheese<br />Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.<br />Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.<br />In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.<br />Bake 1 1/2 hours in the preheated oven.</span> </span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-59535123646071701372008-11-07T09:26:00.000-08:002008-11-07T09:27:31.080-08:00A Complete Apple Meal<span style="color:#660000;">Savory Selections<br />Meal Plan Solution-11/07 & 11/08<br />Apple Glazed Pork Chops<br />Crunchy Apple Walnut Salad<br />Cranberry Apple Crisp</span><br /><br /><span style="color:#006600;">Apple Glazed Pork Chops<br />8-12 Country Style Pork Ribs<br />1 tart green apple - peeled, cored and chopped<br />¾ c. WF apple juice 2 tsp ginger<br />2 tsp. garlic salt ¼ c. corn syrup<br />1 (1 ounce) envelope dry onion soup mix<br />Preheat oven to 375. In a medium skillet over medium heat, add ¼ cup of apple juice and pork chops, brown about 5 minutes on each side. In a medium sauce pan combine remaining apple juice, corn syrup and 2 TB of dry onion soup mix. Bring to a boil and add garlic salt, chopped apple and ginger. Allow to boil for another couple of minutes. Place the browned pork chops in a medium baking dish. Top with the apple mixture. Bake pork chops about 30 minutes in the preheated oven, to an internal temperature of 160 F <br /></span><span style="color:#000099;">Crunchy Apple Walnut Salad<br />Maceys.com<br />2 braeburn or fuji apples, cut into bite-sized pieces<br />6 cups mixed salad greens<br />1/4 cup (1 oz.) chopped walnuts<br />2-3 Tbs freshly grated Parmesan cheese<br />Dressing:<br />1/4 cup walnut or olive oil 2 Tbs apple juice<br />2 Tbs balsamic vinegar<br />1/2 tsp Dijon mustard<br />1/4 tsp salt 1/4 tsp pepper<br />In a large salad bowl, combine apples, salad greens & walnuts. In a small jar with tight-fitting lid, combine dressing ingredients & shake well, Pour dressing over salad & toss. Sprinkle with Parmesan cheese.<br /></span><span style="color:#663366;">Cranberry Apple Crisp<br />Maceys.com online Ad<br />5 c. tart apples 1 ½ c. cranberries<br />1/2 c. sugar ½ c. flour<br />½ c. brown sugar 1 tsp. cinnamon<br />¼ c. butter<br />Preheat oven to 375. Lightly grease a 9 inch square baking pan. Pare, core and chop apples. Layer apples and cranberries in pan sprinkling with sugar as you layer. Mix flour, brown sugar, and cinnamon. Work in butter until light and crumbly. Sprinkle topping evenly over apples and cranberries. Bake 45 minutes or until apples are tender. </span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com2tag:blogger.com,1999:blog-3269423521941628478.post-33693556846370186372008-10-24T09:52:00.000-07:002008-10-24T09:54:58.676-07:00Brr...It's chili outside<span style="color:#663366;">Savory Selections<br />Meal Plan Solution-10/24 & 10/25<br />Brrr…. It’s Chili Outside<br />Steak Chili<br />Corn Chowder<br />Soup Bowls from the Bakery<br />O’ Henry’s<br /></span><span style="color:#006600;">Steak Chili<br />2 TB olive oil 2 pounds steak<br />2 onions, chopped 3 TB garlic powder<br />1 green bell pepper, chopped 1 serrano pepper, chopped<br />2 TB chili powder 1 TB ground cumin<br />1 1/2 tsp ground cayenne pepper<br />2 cans WF diced tomatoes 1 can WF kidney beans<br />2 cans WF tomato sauce<br />1 tsp salt 1 tsp pepper<br />In a large pot over medium high heat, combine the oil & steak & saute for about 5 minutes, or until steak is browned. Add the onions, garlic, serrano & green peppers and saute for another 5 minutes, or until the onions are translucent. Add the chili powder, cumin, cayenne pepper, tomatoes & kidney beans. Reduce heat to low, cover & simmer for about one hour. Remove cover & simmer for another 30 minutes, or until you've reached your desired thickness. Serve in soup bowls.<br /></span><span style="color:#333399;">Corn Chowder<br />1 bag Pictsweet Frozen Corn 1/2 c. butter<br />1/2 c. Flour 1/2 c. carrots, chopped<br />1./2 c. celery, chopped 6 c. chicken broth <br />1 onion, chopped 1 c. half and half<br />Boil corn in chicken broth. Saute carrots, celery, & onion in butter. When onion is transparent add flour to create a roux. Once flour is mixed into butter mixture completely stir slowly into corn mixture. Allow to boil to thicken & add half and half. Serve in soup bowls.<br /></span><span style="color:#660000;">O’Henry’s<br />1 bag WF Marshmallows 1/2 c. butter <br />1/2 c. coconut 1 c. chocolate chips <br />2 TB milk 1/2 c. butterscotch chips<br />4 c. Krisp Rice Microwave marshmallows and butter until completely melted. Mix with Krisp Rice and coconut. Mix chocolate chips and 1 TB milk and microwave until melted completely. Mix butterscotch chips and 1 TB milk and microwave until completely melted. Drizzle the chocolate over the Rice Krispie Treats then drizzle butterscotch over chocolate. <br />**For some fun mix in’s try mixing in some Candy Corn or crème Pumpkins. Also you can mix coconut with some orange food coloring.</span>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-69010978118575839862008-10-23T13:55:00.000-07:002008-10-23T13:57:27.058-07:00Fun Halloween Night<p align="center"><span style="color:#660000;">Savory Selections<br />Meal Plan Solution-10/17 & 10/18<br />Chicken Dinner in a Pumpkin<br />Green Salad<br />French Bread<br />Pumpkin Swirl Brownies</span><br /><span style="color:#006600;">Chicken Dinner in a Pumpkin<br />2 lb. boneless chicken breast** 1/2 tsp. Pepper <br />1 (8-12") fresh pumpkin 2 c. chicken broth<br />3 garlic cloves, minced 1 med. onion, chopped<br />12 sm. mushrooms, sliced 1 med. bell pepper<br />1-1/4 c. uncooked rice 1-1/4 tsp. salt <br />5 tbsp. margarine 1 can stewed tomatoes <br />1/4 c. grated Cheddar cheese<br />Wash & clean out the pumpkin. Oil inside with 2 t melted margarine. Sprinkle with 1/2 t salt. Saute chicken, onion, mushrooms, bell pepper, & garlic in remaining margarine until chicken is cooked through. Stir in rice, salt & pepper, stewed tomatoes, chicken broth & boil for 2 minutes then fill pumpkin with this mixture. Put the pumpkin in a shallow greased baking pan & bake 1 to 1/2 hrs at 350.Pumpkin is ready when tender & should remain firm enough to hold the filling without sagging. Add cheese & allow to melt. Absorbed by rice & return to oven for a few minutes to melt. <br />**If you want to use Ground Beef instead of Chicken. Substitute browned ground beef for the chicken & beef broth instead of chicken broth.<br /></span><span style="color:#333399;">Pumpkin Swirl Brownies<br />1 WF White Cake Mix and all ingredients on the box<br />6 oz. bittersweet chocolate (Hershey’s Special Dark.) <br />1/4 tsp. Cayenne Pepper 1 tsp. oil <br />1 1/4 c. Pumpkin Pie Filling** 1/2 c. chopped nuts(optional)<br />Mix up white cake according to instructions on the box. Add Cayenne Pepper & divide evenly between two bowls. Melt chocolate & oil in the microwave stirring ever 30 seconds until completely melted then add to one of the bowls with batter. In the other bowl, stir in the pumpkin pie filling until smooth. Pour chocolate mixture into a butter greased cake pan. Then pour the pumpkin mixture over the top. Take a fork & swirl the two together to create a marbled pattern. Sprinkle with chopped nuts and bake at 350 for 40-45 minutes. Let cool on a wire rack & serve. <br /></span><span style="color:#000099;">**Solid Pack Pumpkin can be substituted with ½ t. nutmeg &<br />cinnamon.<br /></span><span style="color:#663366;">Creamy Topping<br />8 TB butter 1 pkg. cream cheese, softened<br />1 tsp. cinnamon 1 tsp. nutmeg<br />1 tsp vanilla ½ c. whipping cream<br />Combine all in bowl &beat until creamy. Serve over Pumpkin Swirl Brownies.</span> </p>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-13291174330292286622008-10-10T10:01:00.000-07:002008-10-23T13:57:55.476-07:00Tilapia Nachoes<div align="center"><span style="color:#000066;">Savory Selections<br />Meal Plan Solution-7/21/07<br />Tilapia Nachos<br />Tangy Maple Salad with Pecan Crusted Chicken<br />Chocolate Raspberry Cobbler<br />––––––––––––––––––––––––––––––––––––––––––––––––––––</span><br /><span style="color:#663366;">TILAPIA NACHOS<br />1 lb. Rojos salsa 8 oz. shredded Colby Jack cheese<br />1 1b. tilapia fillets (can be frozen)<br />Pour salsa on tilapia. Break up with spatula as it thaws & cooks. Cook through. Sprinkle cheese on top. Cover until cheese is melted. Serve warm with tortilla chips.<br /></span><span style="color:#003300;">PECAN CRUSTED CHICKEN<br />vegetable oil for frying 1 1/3 to 2 lbs. chicken tenders<br />salt, pepper, garlic salt 1 C all purpose flour<br />2 eggs, beaten w/splash of milk or water<br />1 C plain bread crumbs 1 + C pecans, finely chopped<br />1/2 -1 tsp nutmeg 1 - 2 oranges, zested<br />Heat 1 1/2 to 2 in. of oil over med. heat. Season tenders to taste. Coat in flour, then egg, then bread crumbs combined with pecans, nutmeg & orange zest. Fry tenders in small batches for abt 6 to 7 min. Cool on paper towels.<br /></span><span style="color:#000066;">TANGY MAPLE SALAD<br />1/4 C maple syrup juice of 1 navel orange<br />1/4 C extra virgin olive oil salt & pepper<br />1/4 C tangy BBQ sauce 6 radishes, thinly sliced<br />3 hearts romaine lettuce, chopped 6 scallions chopped<br />Combine maple syrup, BBQ sauce, orange juice & oil & seasonings in a blender. Combine romaine, radishes & scallions.Toss with 3/4 of the dressing. Top with Pecan Crusted Chicken tenders & drizzle with remaining dressing.</span><br /><span style="color:#330000;">CHOCOLATE RASPBERRY COBBLER<br />1 chocolate cake mix 12 oz. raspberry pie filling<br />1 can Dr. Pepper<br />“Dump “ all ingredients in a dutch oven or 13 x 9 inch pan & bake in conventional oven at 350 degrees for about 40 min. Try cherry pie filling or add other fruit for variety.<br /></span></div>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-43870939705514207562008-10-10T09:59:00.000-07:002008-10-23T13:58:21.958-07:00Havarti Fish Fillets<div align="center"><span style="color:#000066;">Savory Selections<br /><br />Meal Plan Solutions - 2/22/08-2/23/08<br />Tilapia or Cod Fillets<br />Oven Roasted Asparagus & Red Potatoes<br />Spinach Tangerine Salad<br />Bakery Fresh Banana Bread<br /></span>____________________________________________________<br /><span style="color:#660000;">Havarti Fish Fillets<br />1-1/2 lb. ocean perch, cod or tilapia fillets, 1 inch thick<br />1/3 C butter or margarine 1/2 C chopped celery<br />1/4 C chopped onion 1 T flour<br />1 C chopped tomato lemon<br />8 oz. Deli Harvarti cheese with dill, cut up.<br />Broil fish 5 to 6 minutes on each side or until fish flakes easily with fork, brushing frequently with 3 T of the butter, melted. Cook & stir celery, onion & green pepper in remaining butter. Blend in flour. Stir in tomato and Havarti. Stir on low heat until cheese is melted. Sprinkle fish with lemon juice. Serve cheese over hot fish. Note: Can cook fish with asparagus and red potatoes in oven - see below.</span><br /><span style="color:#663366;">Roasted Asparagus & Red Potatoes<br />1 lb. small new potatoes, scrubbed clean and halved<br />1/2 lb. med. asparagus, diagonally sliced in 1”long<br />1 T chopped fresh dill 2 T olive oil<br />1 strip of lemon zest 1 small garlic clove, chopped<br />1/2 t salt Freshly ground pepper<br />2 fish fillets (10 oz each), cut about 1-inch thick (if desired)<br />1 lemon, cut into large wedges<br />Coat potatoes with olive oil & arrange cut side down in shallow baking dish & roast for 10-12 min. on each side at 400 degrees F. or until the potatoes are brown. Remove from oven. Toss asparagus with dill, lemon zest, garlic, salt & pepper. Add to the potatoes. Add fish if desired. Return to the oven & roast for 10-12 min. or until the fish is just cooked through. Top fish with lemon juice & dill Havarti sauce just before serving. (See Havarti Fish Fillets)</span><br /><span style="color:#006600;">Spinach and Tangerine Salad<br />8 C young spinach, torn into bite sized pieces<br />1 bunch green onions, sliced 1 C dried cranberries<br />4 seedless tangerines, peeled and separated into sections<br />1/2 C olive oil 1/3 C balsamic vinegar<br />salt and pepper<br />Combine spinach, onions, tangerines and cranberries. Whisk together oil & vinegar & toss with salad just before serving. Salt & pepper to taste.<br /></span><span style="color:#993300;">Fish in Roasted Red Pepper Sauce<br />1 lb tilapia or cod fillets 1/4 C flour<br />1/4 C Italian dressing 1/2 C sliced onions<br />2 oz cream cheese, softened 1/4 C chicken broth<br />1/4 C roasted red peppers 1 clove garlic, peeled<br />2 T chopped cilantroCoat both sides of fish with flour; set aside. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir until crisp-tender. Add fish; cook 5 to 7 minutes on each side or until fish flakes easily with a fork. Place cream cheese, red peppers, broth & garlic in a blender; cover & blend until smooth. Bring to a boil in a medium saucepan. Reduce heat to low, simmer 5 minutes, stirring occasionally. Top fish with the cream cheese mixture & sprinkle with cilantro.</span></div>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com0tag:blogger.com,1999:blog-3269423521941628478.post-328023798592784142008-10-07T10:00:00.000-07:002008-10-23T13:58:42.647-07:00Italian Pasta Bake<div align="center"><span style="color:#660000;">Savory Selections<br />Meal Solutions- 09/26 & 09/27<br />Italian Pasta Bake<br />Quick Double Chocolate Tiramisu<br />Best Italian Dressing over salad<br />Garlic Bread<br /></span><span style="color:#006600;"><em><strong>Italian Pasta Bake<br /></strong></em>1 bag noodles (any noodle is fine)<br />1 can HUNT”S Four Cheese Spaghetti Sauce<br />1 can WF diced tomatoes 2 lbs. ground beef<br />I med onion, chopped dash of rosemary<br />1 c. mozzarella cheese, shredded 2 tsp parsley<br />4 tsp, garlic salt 2 tsp oregano<br />4 tsp. Italian Seasoning 1 tsp. pepper<br />Brown hamburger with onion. Add HUNT”S spaghetti sauce and diced tomatoes. Boil Trio- Italiano. Then add all spices to sauce and allow to simmer until pasta is al dente (about 10 minutes.) Mix pasta and sauce together and place in cake pan. Cover with mozzarella cheese & bake at 350 for 8-10 minutes or until cheese is melted and bubbling.<br /></span><span style="color:#990000;"><strong><em>Quick Double Chocolate Tiramisu<br /></em></strong>2 TB unsweetened cocoa powder, plus more for garnish<br />1 1/2 c. heavy cream 3/4 c. sugar<br />4 oz. Hershey’s Dark Chocolate, chopped<br />1 bar (8 ounces) cream cheese, room temperature<br />24 ladyfinger cookies (from a 7-ounce package)<br />In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream & chocolate; microwave in 1-minute increments, & stir until melted. Cool to room temperature. Transfer cooled chocolate mixture to a mixing bowl; add cream cheese & sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes. Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling. Cover tiramisu, & refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.<br /></span><span style="color:#663366;"><strong><em>Best Italian Dressing<br /></em></strong>1/2 cup </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=493"><span style="color:#663366;">white wine vinegar</span></a><span style="color:#663366;"> /3 cup </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=459"><span style="color:#663366;">water</span></a><span style="color:#663366;"><br />1/3 cup vegetable oil 1/4 cup </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=138"><span style="color:#663366;">corn syrup</span></a><span style="color:#663366;"><br />2 1/2 tablespoons grated </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=496"><span style="color:#663366;">romano cheese</span></a><span style="color:#663366;"><br />2 tablespoons dry pectin<br />2 tablespoons </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=424"><span style="color:#663366;">Egg Beaters egg substitute</span></a><span style="color:#663366;"><br />1 1/4 teaspoons </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=359"><span style="color:#663366;">salt</span></a><span style="color:#663366;"> 1 teaspoon </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=55"><span style="color:#663366;">lemon juice</span></a><span style="color:#663366;"><br />1/2 teaspoon minced </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=165"><span style="color:#663366;">garlic</span></a><span style="color:#663366;"> pinch </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=334"><span style="color:#663366;">dried oregano</span></a><br /><span style="color:#663366;">1/4 teaspoon </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=171"><span style="color:#663366;">dried parsley flakes</span></a><span style="color:#663366;"><br />1 pinch </span><a href="http://www.recipezaar.com/library/getentry.zsp?id=507"><span style="color:#663366;">crushed red pepper flakes</span></a><span style="color:#663366;"><br />Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens.</span></div>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com1tag:blogger.com,1999:blog-3269423521941628478.post-67157736067794557812008-10-07T09:58:00.000-07:002008-10-23T13:59:01.917-07:00Quick and Easy Conference Meal<div align="center"><span style="color:#000099;">Savory Selections<br />Meal Solutions-October 3&4<br />Quick and Easy Conference Meal<br />Simple Slow Cooker Pot Roast<br />Parmesan Baked Potatoes<br />Easy Herbed Bread<br />Chocolate Chip Cookies from Bakery</span><br /><span style="color:#990000;"><em><strong>Simple Slow Cooker Pot Roast<br /></strong></em>3-4 lbs. Sirloin Tip Roast<br />1 pkg. onion soup mix<br />1 pkg. dry ranch dressing mix<br />1 pkg. dry Italian dressing mix<br />Place all ingredients in crockpot; cover meat with water. Cook on high for 2-3 hrs. Keep warm until ready to serve. Best </span><span style="color:#663366;"><span style="color:#990000;">cooked all day. </span><br /><em><strong>Parmesan Baked Potato<br /></strong></em>6 tablespoons butter or margarine, melted<br />3 tablespoons grated Parmesan cheese<br />8 medium unpeeled red potatoes, halved lengthwise<br />Pour butter into a 13-in. x 9-in. x 2-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered, at 400 degrees F for 40-45 minutes or until tender.<br /></span><span style="color:#006600;"><strong><em>Easy Herbed Bread<br /></em></strong>12 Terrel’s White Roll and Scone Dough<br />1/4 c. extra virgin olive oil<br />2 TB shredded Parmesan Cheese<br />1/2 tsp. Basil½ 1/2 tsp. Oregano<br />1/2 tsp. Rosemary 1/2 tsp. Sage<br />1/2 tsp. Parsley<br />(2 1/2 tsp. Italian Seasoning can be used in lieu of all the other seasonings.)Allow Rolls to rise for 30-45 minutes. Combine all herbs together. Press rolls down with hand then drizzle with olive oil, sprinkle with parmesan cheese and herbs. Cover. Allow to rise an additional 45-60 minutes. Preheat oven to 375. Bake until golden brown, 30-35 minutes. Serve warm & dip in olive oil</span></div>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com2tag:blogger.com,1999:blog-3269423521941628478.post-90928963421062814212008-09-23T14:40:00.000-07:002008-10-23T13:59:18.929-07:00Quick and Easy Ramen Meals<div align="center"><span style="color:#990000;">Savory SelectionsMeal Plan Solution-09/05/08 & 09/06/08<br />Quick and Easy Ramen Meals<br />Beef Stir Fry<br />Egg Drop Soup<br /></span><span style="color:#999900;"><em><strong>Beef Stir Fry<br /></strong></em>1 c. steak, sliced </span></div><div align="center"><span style="color:#999900;">1 bell pepper, sliced<br />1 sm. can water chestnuts, sliced<br />1 sm sweet onion, sliced </span></div><div align="center"><span style="color:#999900;">1 c. zucchini, sliced<br />2 pkg. Ramen Noodles<br />1/2 c. Iron Chef Teriyaki Sauce<br />Brown steak in a skillet then add in the onion and some oil. After the steak is brown and onions are transparent combine in wok with the remainder of the vegetables and Iron Chef Teriyaki Sauce put over a low heat and sauté until vegetables are tender. While vegetables are finishing place the ramen noodles in boiling water for one minute then strain and rinse with cool water. When vegetables are tender put the ramen noodles and 1 tsp of garlic powder or 1/2 tsp. of garlic salt and allow to cook for about 3 more minutes. Then place on plate and enjoy.<br /></span><span style="color:#333399;"><em><strong>Quick Egg Drop Soup</strong></em><br />4cups water</span></div><div align="center"><span style="color:#333399;">4 cubes chicken bouillon<br />2 eggs </span></div><div align="center"><span style="color:#333399;">1 tsp. dried parsley<br />1 tb. dried minced onion </span></div><div align="center"><span style="color:#333399;">1 tb. cornstarch<br />In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil. Lightly beat eggs together. Gradually stir into soup. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.<br /></span><span style="color:#003300;"><em><strong>Beef & Broccoli Ramen</strong></em><br />1 pkg. beef ramen noodles </span></div><div align="center"><span style="color:#003300;">1 tb. soy sauce<br />2 cups water </span></div><div align="center"><span style="color:#003300;">1 tsp. oil<br />3/4 lb. beef sirloin, cubed </span></div><div align="center"><span style="color:#003300;">1</span><span style="color:#003300;"> onion cut into wedges<br />2 c. broccoli, cut up </span></div><div align="center"><span style="color:#003300;">1/2 tsp. garlic powder<br />1 can cream of broccoli soup </span></div><div align="center"><span style="color:#003300;">1/4 c. water<br />Cook noodles according to package directions and drain. Add seasoning packet. Brown beef in oil add garlic powder. Add onion and broccoli. Cook over medium heat until tender. Add soup concentrate, 1/4 c. water and soy sauce. Simmer ten minutes. Serve over noodles.<br /></span><span style="color:#990000;"><strong><em>Taco Ramen Salad<br /></em></strong>1 pkg. beef ramen noodles </span></div><div align="center"><span style="color:#990000;">1/2 c. onion, chopped<br />1/2 lb. ground beef </span></div><div align="center"><span style="color:#990000;">1 small tomato, chopped<br />1 c. cheddar cheese, shredded<br />Thousand Island dressing to taste<br />Cook noodles according to package directions and drain. Brown beef and drain. Stir in 1/2 seasoning packet. Mix all ingredients together and add dressing.<br /></span><span style="color:#000066;"><strong><em>Doritos Ramen Salad<br /></em></strong>1 pkg. of ramen noodles </span></div><div align="center"><span style="color:#000066;">1/2 lb. ground beef<br />1 bag of Doritos (a small one will work)<br />1 c. shredded cheddar cheese<br />1 pkg. taco seasoning<br />Cook noodles according to package directions & drain. Brown the ground beef in a skillet then place in a bowl. Add ramen noodles & mix it with beef, grind up the Doritos and sprinkle on top, add cheese & taco seasoning.<br /></span><span style="color:#006600;"><strong><em>Ramen Mexican Chili Cheese<br /></em></strong>4 pkg. ramen noodles </span></div><div align="center"><span style="color:#006600;">1 can chilli<br />2 c. Monterrey Jack Cheese, shredded<br />Hot Sauce, optional<br />Cook ramen according to instructions, drain, and add 1 can of chilli. Mix well. Add 2 cups Monterrey Jack Cheese. Add hot sauce to taste.</span></div>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com1tag:blogger.com,1999:blog-3269423521941628478.post-5524345829389848212008-09-19T01:00:00.000-07:002008-10-23T13:59:41.196-07:00Alaska Salmon Bake with Pecan Crunch Coating<div align="center"><span style="font-family:trebuchet ms;"><span style="color:#660000;"><strong>Savory Selections<br />Meal Plan Solution -09/19 & 09/20<br />Alaska Salmon Bake with Pecan Crunch Coating<br />Sweet and Sour Rice<br />Pineapple Upside Down Cake</strong><br /></span><span style="color:#006600;"><strong><em>Alaska Salmon Bake with Pecan Crunch Coating<br /></em></strong>3 tablespoons Dijon mustard 6 lemon wedges<br />3 tablespoons butter, melted 5 teaspoons honey<br />1/2 cup fresh bread crumbs 6 (4 ounce) fillets salmon<br />1/2 cup finely chopped pecans salt and pepper to taste<br />3 teaspoons chopped fresh parsley<br />Preheat the oven to 400 degrees F (200degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.</span><br /><span style="color:#000066;"><strong><em>Sweet and Sour Rice</em></strong><br />1 c. sugar 1 1/4 c. pineapple juice<br />4 TB soy sauce ¾ 3/4 c. vinegar<br />6 TB ketchup 1 medium onion, minced<br />1 can crushed pineapple 3 c. instant rice<br />1 green bell pepper, minced<br />Combine pineapple juice, vinegar, and sugar and bring to a boil. Then add soy sauce ketchup, ketchup, pineapple, onion, and bell pepper. Bring to a boil. Add rice and allow to boil for 3-4 minutes. Cover and reduce heat until rice is tender and no extraneous liquid is in the saucepan, fluff and serve.</span><br /><span style="color:#006600;"><strong><em>Pineapple Upside Down Cake<br /></em></strong>1 yellow cake mix and ingredients it calls for<br />1 can of pineapple 1 jar maraschino cherries<br />1 cube butter 1 c. brown sugar</span></span><br /></div><div align="center"><span style="font-family:trebuchet ms;color:#006600;">Mix cake and set aside. </span><br /></div><div align="center"><span style="font-family:trebuchet ms;color:#006600;">Melt butter in sauce pan add brown sugar and stir. Pour brown sugar mixture into the bottom of a cake pan. Place pineapple and maraschino cherries over mixture. Pour in cake mix. Bake at 350 for 30-35 minutes.</span></div>Savory Selectionshttp://www.blogger.com/profile/08717985376320771943noreply@blogger.com1