Camping Recipe Ideas for the week of 3-18-08

[Kebamo]

We are heading to the beach on Wednesday and we are putting together some of our dinner ideas. It's suppose to be nice til Sunday, and since I have to work it'll cut my driving time to about 3 miles to work plus it'll be a good week to take out the new Harley and get some riding in before bike week here at Myrtle Beach. One good thing about the going to the beach to camp is that it is a whole 15 min drive!! hehehehe


Grilled Chicken With Herbs

2 tablespoons minced fresh Italian parsely
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 sage leaf
3 garlic cloves, minced
1/4 cup olive oil
1/2 cup balsamic vinegar
Fresh ground pepper and salt to taste
1-1/2 pound boneless, skinless chicken breasts, halved

In a blender, combine all ingrediants except the chicken. Pour the marinade over the chicken breasts and marinate in the refrigerator at least 2 hours or up to 48 hours.
Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.
Yield: 6 Servings
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Ham and Asparagus Brunch Bake

2 (6-ounce) packages original recipe long grain and wild rice
1 pound asparagus, cut into pieces
2 cups chopped ham
1 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 cup shredded sharp Cheddar cheese

Prepare the rice in a saucepan using the package directions, adding the asparagus during the last 5 minutes of cooking. Remove the saucepan from the heat. Add the ham, bell pepper and onion and mix well. Spoon into a greased 7-1/2x11-inch baking dish. Sprinkle with the cheese. Bake at 350 degrees for 25 to 30 minutes or until heated through.
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Zucchini with Tomatoes and Basil

4 zucchini -- cut into 1/2" thick-- slices
1 cup coarsely chopped tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
2 tablespoons shredded fresh Parmesan cheese -- if
desired

In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes, or until crisp-tender. Drain well. Add tomatoes, basil, salt, pepper, and lemon juice; mix well. Cook and stir about 1 minute, or until thoroughly heated. Sprinkle with cheese.
Serving Size : 4
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White Bean and Red Onion Salad

2 (15-oz.) cans cannellini beans (white kidney)
1/4 small red onion, peeled and thinly sliced
1/4 cup Extra Virgin Olive Oil
2 tbsp. Balsamic Vinegar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Snipped fresh basil

Drain beans into a colander and rinse undercold water; drain well. Place in a mediumbowl with onion. Whisk together oil,vinegar, salt and pepper and pour overbeans; toss well to coat. Cover and chill for at least 1 hour, stirring occasionally.Top with fresh basil before serving.
Servings: 6-8
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Tortilla Chicken Crock Pot

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.
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Swiss Chocolate Dump Cake

20 ounces Crushed pineapple -- undrain
1 can Cherry pie filling
1 package Deluxe Swiss Chocolate Cake
1 cup Pecans -- chopped
1/2 cup Butter or margarine

Preheat oven to 350~ F. Dump pineapple with juice into ungreased 13x9x2" pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter. Bake at 350~ F for 50-55 minutes or until set. serve warm or at room temperature
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Sweet & White Potato Spears

1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. baking potatoes (about 3), cut into spears
1/2 cup KRAFT Light House Italian Reduced Fat Dressing

1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

PREHEAT oven to 375F. Toss potatoes with dressing. PLACE on lightly greased baking sheet or 15x10x1-inch baking pan. BAKE 30 min. Turn potatoes. Bake an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.
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SPICY GARLIC BREAD

1 cup Garlic
1/2 cup chopped pickled jalapenos
1 cup thinly sliced artichoke hearts
4 ounces grated Parmesan cheese
1 large loaf of French bread, split in half

Preheat the oven to 400 degrees F. In a mixing bowl, combine all of the ingredients together except for the bread. Mix well. Season with salt and pepper. Spread the mixture over each half of bread. Place a parchment lined baking sheet and bake until golden and bubbly. Remove from the oven and cool slightly before slicing.
Yield: 12 to 14 servings
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SOUTHWESTERN TURKEY

1 Tbsp. olive oil
1-1/2 lbs. Turkey breast tenderloins, cut into 1-inch cubes
1 can (14 1/2 oz.) diced tomatoes with green chilies, undrained
1 small green bell pepper, thinly sliced
1 Tbsp. chili powder
2 Tbsp. lime juice
1 tsp. sugar
1/2 tsp. salt

Heat oil in a large skillet over medium-high heat. Cook turkey in oil about 5 minutes, stirring occasionally, until browned. Place turkey in a slow cooker. Mix remaining ingredients and pour over turkey. Cover and cook on low heat for about 6 hours or until turkey is no longer pink in center.
Makes 6 servings
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Seafod Alfredo Baskets

4 frozen puff pastry shells
6 cups water
1/2 lb bay scallpos
1/4 lb uncooked medium shrimp,
peeled and deveined
1 cup Alfredo sauce, warmed
1/2 to 1 tsp garlic powder

Bake the puff pastry according to package directions. Meanwhile, in a large sacepan, bring the water to a boil. Add the scallpos and the shrimp. Cook for 2-5 minutes or until the scallops are firm and opaque and the shrimp turn pink. Drain. Combine the Alfredo sauce and the garlic powder. Drizzle over the puff pastry shells. Top with the seafood.
Yield: 2 servings
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Pumpkin Crisp

1 box yellow cake mix
1 can of pumpkin
3 eggs
1 C. sugar
1/2 C. cinnamon or pumpkin spice
1 C. chopped nuts
1 can evaporated milk
2 sticks butter

Grease and flour 9x13 pan. Mix pumpkin, milk, sugar, eggs and cinnamon and put in pan. Sprinkle dry cake mix over this. Pat nuts on evenly. Spoon melted margarine over top. Bake at 350 50-60 minutes.
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Pineapple Lime Pork Chops

4 pork loin rib chops
3 limes
2/3 cup pineapple juice
1 tbsp. molasses
1 tsp. worcestershire sauce
2 cloves garlic, minced
1 tbsp. minced fresh gingerroot
3/4 tsp. ground allspice
1/4 tsp. each dried thyme and salt

Place pork chops in a large plastic bag or non-metal sealable container. Grate peel from 2 limes and reserve. Squeeze juice from all limes. Combine juice with remaining ingredients and pour over chops. Seal and refrigerate 3 hours or overnight, turning chops occasionally. Preheat barbecue on high; reduce temperature to medium. Remove chops from marinade and discard marinade. Place chops on the grill; close the barbecue cover and barbecue 6 to 8 minutes per side. Top with grated lime peel. Serve with grilled sweet potato wedges and salad.
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PHILADELPHIA Chocolate Cheesecakes for Two

2 ounces PHILADELPHIA Cream Cheese, softened
1 tablespoon sugar
1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, melted
1/2 cup COOL WHIP Whipped Topping
2 OREO Chocolate Sandwich Cookies

Beat cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended. Add whipped topping; mix well. Place 1 cookie on bottom of each of 2 paper-lined medium muffin cups;
fill evenly with cream cheese mixture. Refrigerate 2 hours or overnight. (Or, if you are in a hurry, place in the freezer for 1 hour.)

Yield: 2 servings
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Penne Arrabiatta

1 (28 ounce) can crushed tomatoes
1 clove garlic, minced
1 small onion, chopped
2 tablespoons olive oil
salt & pepper
1/2 teaspoon oregano
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
1 teaspoon red pepper flakes
1 lb penne (or other favorite pasta)

Saute garlic and onion in olive oil until transparent. Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes. Cook pasta in lightly salted, boiling water until cooked el dente. Drain pasta and place back in the pot and add some of the sauce and gently toss until coated. While serving, add additional sauce if desired and top with freshly
grated Parmesan cheese. Left over sauce can be refrigerated or frozen and reheated. Use a bit more red pepper if you prefer it hotter.
4 servings
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Pasta from the Sea

Shell-shaped pasta, salmon and peas easily combine to put a fun, modern spin on this family classic. Then just pop in the oven and dinner's ready!

3 cups (12 oz.) dry small or medium pasta shells
2 cups frozen peas
2 cans (6 oz. each) canned skinless, boneless salmon
or tuna packed in water, drained
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk
1 can (10 3/4 fl. oz.) condensed cheddar cheese soup
1 1/2 cups (6-oz. pkg.) shredded Parmesan cheese,
divided
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder

PREHEAT oven to 400F. Grease 13 x 9-inch baking dish.
COOK pasta shells according to package directions, adding frozen peas to boiling pasta water for last 30 seconds of cooking time; drain.
COMBINE salmon, evaporated milk, soup, 1 1/4 cups cheese, black pepper and garlic powder in large bowl until well blended. Add pasta and peas; stir until combined. Cover dish tightly with foil.
BAKE for 20 minutes or until heated through. Remove foil; sprinkle with remaining 1/4 cup cheese. Let stand for 5 minutes before serving.
10 to 12 servings
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Oven Fried Chicken

1 tsp fennel seeds
3 cups crisp rice cereal
1 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1 egg
1/2 cup milk
3 1/2 lb chicken, cut into 8 pieces

Preheat oven to 400 F. Coat a jellyroll pan with cooking spray. Place the fennel seeds in a resealable plastic food storage bag. Press the air out of the bag and seal. With a rolling pan or meal mallet, crush the seeds. Add the cereal. Crush until coarse crumbs form. To the mixture in the bag, add the parsley, salt, garlic powder, and pepper. Shake until combined. Transfer to a medium bowl. In another bowl, lightly beat the egg with the milk. Dip the chicken pieces into the milk mixture. Coat with the cereal mixture. Place on the prepared jellyroll pan. Bake until golden and the juices run clear when the meat is pierced with a fork, about 35-40 minutes. Yield: 4 servings
================================================== ==
Oven Barbecued Spareribs

6 lbs pork spareribs, cut into 1 rib portions
1 cup catsup
1/2 cup dak molasses
1/4 cup prepared mustard
2 tbsp apple cider vinegar
2 tbsp worcestershire
2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 small green onion, minced

In an 8 quart dutch oven or saucepot over high heat, heat the ribs and enough water to cover to boiling. Reduce the heat to low. Cover and simmer 45 minutes to one hour or until the ribs are fork tender. Preheat broiler if manufacturer directs. In a bowl, mix the catsup and remaining ingredients. Place ribs on the rack in broiler pan. Place pan in broiler with spareibs about 6 inches from source of heat. Broil 20 minutes or until the ribs are browned. Turn the ribs occasionally. Brush with the sauce often during the last 10 minutes of broiling. Yield: 6 servings
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Grilled Salmon w/Dipping Sauce

nonstick spray
3 Tbsp. vegetable oil
1 Tbsp. prepared white Horseradish
1 Tbsp. soy sauce
1 small garlc clove minced
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
6 (1-inch) thick salmon fillets or steaks

Coat grill with nonstick spray generously.

Whisk together oil, horseradish, soy sauce, garlic, salt, and pepper in a small bowl. Brush over both sides of salmon.
Grill over medium-high heat about 4 minutes each side, or until just opaque in center. Serve with dipping sauce.

DIPPING SAUCE:
3/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp. prepared white horseradish
2 Tbsp. basil
1 Tbsp. lemon juice
1 tsp. soy sauce

Mix all together well in a small bowl and season with salt and pepper. Better if made a day ahead and kept in fridge.
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Oreo Truffles

1 regular size package oreos
1 (8 oz) pkg. cream cheese
1 pkg. almond bark

In a blender crush oreos. Mix oreos with cream cheese until a stiff dough forms and there are no chunks of cream cheese left. Roll into balls and refrigerate about 1/2 hour or until stiff. While they are cooking melt the almond bark in a saucepan. Pull the oreo balls out of the refrigerator and dip them in the melted almond bark. Place the dipped oreo balls on a wax paper lined cookie sheet and refrigerate again until hard.
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Onion Soup Rice

1 cube margarine
2 cups rice -- uncooked
5 cups water
1 package dry onion soup mix
1 package slivered almonds

Melt margarine, add rice and saute 10 minutes. Add water and onion soup mix and simmer for 25 minutes or until rice is tender. Add almonds.
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One Pan Chicken and Rice

3-4 boneless, skinless chicken breasts
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
1 cup of rice (uncooked)
1/3 cup of milk
butter

Preheat your oven to 350 degrees.
Mix in a 1 1/2 or 2 qt glass dish the three soups, milk, and rice. Lightly butter the chicken breasts and lay them on top of the soup/rice mixture. Bake in oven 30 minutes.
Turn the chicken breasts and bake for 20-30 more minutes until the edges begin to brown.
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Olive Garden Cheese Ravioli with Fresh Vegetables

1 pound Mini round cheese ravioli
1/4 cup Extra virgin olive oil
1 clove Fresh garlic chopped
2 (7 oz) Jars Roasted red peppers, sliced in strips
1 cup Fresh Zucchini, slice moons
1/2 cup Black olives, sliced
1 cup Chicken broth
Grated Parmesan to taste
Garnish with fresh chopped parsley to taste
Salt and freshley cracked pepper

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons and black olives. Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
Simmer sauce for 2 minutes.
Season with salt and cracked black pepper to taste.

Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature). Remove pasta from boiling water and lightly mix with sauce.

makes 4
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New Potatoes with Cheese and Tomatoes

8 to 12 small red-skinned new potatoes
2 Tbsp butter
1 med yellow onion, finely chopped
4 large green onions, cut in 1-inch lengths
2 large fresh tomatoes, peeled and chopped
1/2 cup whipping cream
1 Tbsp finely chopped fresh cilantro leaves
1/2 teaspoon oregano leaves
1/2 teaspoon ground cumin
Salt and pepper
1 cup shredded mozzarella cheese

Scrub the potatoes; do not peel. Place the potatoes in a large pan, cover with water and boil, covered, until tender when pierced, about 20 minutes. Drain and place in a serving container. Keep warm.
Melt butter in a frying pan over medium heat. Add chopped onion and green onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the cream, cilantro, oregano, cumin, and salt and pepper to taste. While stirring, slowly add the cheese and cook until the cheese is melted.
Serve at once. Spoon the sauce over the potatoes.
Serves 4 to 6.

Karl

[Kebamo]

We are heading to the beach on Wednesday and we are putting together some of our dinner ideas. It's suppose to be nice til Sunday, and since I have to work it'll cut my driving time to about 3 miles to work plus it'll be a good week to take out the new Harley and get some riding in before bike week here at Myrtle Beach. One good thing about the going to the beach to camp is that it is a whole 15 min drive!! hehehehe


Grilled Chicken With Herbs

2 tablespoons minced fresh Italian parsely
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 sage leaf
3 garlic cloves, minced
1/4 cup olive oil
1/2 cup balsamic vinegar
Fresh ground pepper and salt to taste
1-1/2 pound boneless, skinless chicken breasts, halved

In a blender, combine all ingrediants except the chicken. Pour the marinade over the chicken breasts and marinate in the refrigerator at least 2 hours or up to 48 hours.
Grill or broil the chicken for about 6 minutes per side until no trace of pink remains.
Yield: 6 Servings
==============================================
Ham and Asparagus Brunch Bake

2 (6-ounce) packages original recipe long grain and wild rice
1 pound asparagus, cut into pieces
2 cups chopped ham
1 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 cup shredded sharp Cheddar cheese

Prepare the rice in a saucepan using the package directions, adding the asparagus during the last 5 minutes of cooking. Remove the saucepan from the heat. Add the ham, bell pepper and onion and mix well. Spoon into a greased 7-1/2x11-inch baking dish. Sprinkle with the cheese. Bake at 350 degrees for 25 to 30 minutes or until heated through.
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Zucchini with Tomatoes and Basil

4 zucchini -- cut into 1/2" thick-- slices
1 cup coarsely chopped tomatoes
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
2 tablespoons shredded fresh Parmesan cheese -- if
desired

In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes, or until crisp-tender. Drain well. Add tomatoes, basil, salt, pepper, and lemon juice; mix well. Cook and stir about 1 minute, or until thoroughly heated. Sprinkle with cheese.
Serving Size : 4
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White Bean and Red Onion Salad

2 (15-oz.) cans cannellini beans (white kidney)
1/4 small red onion, peeled and thinly sliced
1/4 cup Extra Virgin Olive Oil
2 tbsp. Balsamic Vinegar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Snipped fresh basil

Drain beans into a colander and rinse undercold water; drain well. Place in a mediumbowl with onion. Whisk together oil,vinegar, salt and pepper and pour overbeans; toss well to coat. Cover and chill for at least 1 hour, stirring occasionally.Top with fresh basil before serving.
Servings: 6-8
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Tortilla Chicken Crock Pot

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.
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Swiss Chocolate Dump Cake

20 ounces Crushed pineapple -- undrain
1 can Cherry pie filling
1 package Deluxe Swiss Chocolate Cake
1 cup Pecans -- chopped
1/2 cup Butter or margarine

Preheat oven to 350~ F. Dump pineapple with juice into ungreased 13x9x2" pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter. Bake at 350~ F for 50-55 minutes or until set. serve warm or at room temperature
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Sweet & White Potato Spears

1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. baking potatoes (about 3), cut into spears
1/2 cup KRAFT Light House Italian Reduced Fat Dressing

1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

PREHEAT oven to 375F. Toss potatoes with dressing. PLACE on lightly greased baking sheet or 15x10x1-inch baking pan. BAKE 30 min. Turn potatoes. Bake an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.
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SPICY GARLIC BREAD

1 cup Garlic
1/2 cup chopped pickled jalapenos
1 cup thinly sliced artichoke hearts
4 ounces grated Parmesan cheese
1 large loaf of French bread, split in half

Preheat the oven to 400 degrees F. In a mixing bowl, combine all of the ingredients together except for the bread. Mix well. Season with salt and pepper. Spread the mixture over each half of bread. Place a parchment lined baking sheet and bake until golden and bubbly. Remove from the oven and cool slightly before slicing.
Yield: 12 to 14 servings
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SOUTHWESTERN TURKEY

1 Tbsp. olive oil
1-1/2 lbs. Turkey breast tenderloins, cut into 1-inch cubes
1 can (14 1/2 oz.) diced tomatoes with green chilies, undrained
1 small green bell pepper, thinly sliced
1 Tbsp. chili powder
2 Tbsp. lime juice
1 tsp. sugar
1/2 tsp. salt

Heat oil in a large skillet over medium-high heat. Cook turkey in oil about 5 minutes, stirring occasionally, until browned. Place turkey in a slow cooker. Mix remaining ingredients and pour over turkey. Cover and cook on low heat for about 6 hours or until turkey is no longer pink in center.
Makes 6 servings
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Seafod Alfredo Baskets

4 frozen puff pastry shells
6 cups water
1/2 lb bay scallpos
1/4 lb uncooked medium shrimp,
peeled and deveined
1 cup Alfredo sauce, warmed
1/2 to 1 tsp garlic powder

Bake the puff pastry according to package directions. Meanwhile, in a large sacepan, bring the water to a boil. Add the scallpos and the shrimp. Cook for 2-5 minutes or until the scallops are firm and opaque and the shrimp turn pink. Drain. Combine the Alfredo sauce and the garlic powder. Drizzle over the puff pastry shells. Top with the seafood.
Yield: 2 servings
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Pumpkin Crisp

1 box yellow cake mix
1 can of pumpkin
3 eggs
1 C. sugar
1/2 C. cinnamon or pumpkin spice
1 C. chopped nuts
1 can evaporated milk
2 sticks butter

Grease and flour 9x13 pan. Mix pumpkin, milk, sugar, eggs and cinnamon and put in pan. Sprinkle dry cake mix over this. Pat nuts on evenly. Spoon melted margarine over top. Bake at 350 50-60 minutes.
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Pineapple Lime Pork Chops

4 pork loin rib chops
3 limes
2/3 cup pineapple juice
1 tbsp. molasses
1 tsp. worcestershire sauce
2 cloves garlic, minced
1 tbsp. minced fresh gingerroot
3/4 tsp. ground allspice
1/4 tsp. each dried thyme and salt

Place pork chops in a large plastic bag or non-metal sealable container. Grate peel from 2 limes and reserve. Squeeze juice from all limes. Combine juice with remaining ingredients and pour over chops. Seal and refrigerate 3 hours or overnight, turning chops occasionally. Preheat barbecue on high; reduce temperature to medium. Remove chops from marinade and discard marinade. Place chops on the grill; close the barbecue cover and barbecue 6 to 8 minutes per side. Top with grated lime peel. Serve with grilled sweet potato wedges and salad.
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PHILADELPHIA Chocolate Cheesecakes for Two

2 ounces PHILADELPHIA Cream Cheese, softened
1 tablespoon sugar
1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, melted
1/2 cup COOL WHIP Whipped Topping
2 OREO Chocolate Sandwich Cookies

Beat cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended. Add whipped topping; mix well. Place 1 cookie on bottom of each of 2 paper-lined medium muffin cups;
fill evenly with cream cheese mixture. Refrigerate 2 hours or overnight. (Or, if you are in a hurry, place in the freezer for 1 hour.)

Yield: 2 servings
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Penne Arrabiatta

1 (28 ounce) can crushed tomatoes
1 clove garlic, minced
1 small onion, chopped
2 tablespoons olive oil
salt & pepper
1/2 teaspoon oregano
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
1 teaspoon red pepper flakes
1 lb penne (or other favorite pasta)

Saute garlic and onion in olive oil until transparent. Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes. Cook pasta in lightly salted, boiling water until cooked el dente. Drain pasta and place back in the pot and add some of the sauce and gently toss until coated. While serving, add additional sauce if desired and top with freshly
grated Parmesan cheese. Left over sauce can be refrigerated or frozen and reheated. Use a bit more red pepper if you prefer it hotter.
4 servings
=============================================
Pasta from the Sea

Shell-shaped pasta, salmon and peas easily combine to put a fun, modern spin on this family classic. Then just pop in the oven and dinner's ready!

3 cups (12 oz.) dry small or medium pasta shells
2 cups frozen peas
2 cans (6 oz. each) canned skinless, boneless salmon
or tuna packed in water, drained
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk
1 can (10 3/4 fl. oz.) condensed cheddar cheese soup
1 1/2 cups (6-oz. pkg.) shredded Parmesan cheese,
divided
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder

PREHEAT oven to 400F. Grease 13 x 9-inch baking dish.
COOK pasta shells according to package directions, adding frozen peas to boiling pasta water for last 30 seconds of cooking time; drain.
COMBINE salmon, evaporated milk, soup, 1 1/4 cups cheese, black pepper and garlic powder in large bowl until well blended. Add pasta and peas; stir until combined. Cover dish tightly with foil.
BAKE for 20 minutes or until heated through. Remove foil; sprinkle with remaining 1/4 cup cheese. Let stand for 5 minutes before serving.
10 to 12 servings
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Oven Fried Chicken

1 tsp fennel seeds
3 cups crisp rice cereal
1 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1 egg
1/2 cup milk
3 1/2 lb chicken, cut into 8 pieces

Preheat oven to 400 F. Coat a jellyroll pan with cooking spray. Place the fennel seeds in a resealable plastic food storage bag. Press the air out of the bag and seal. With a rolling pan or meal mallet, crush the seeds. Add the cereal. Crush until coarse crumbs form. To the mixture in the bag, add the parsley, salt, garlic powder, and pepper. Shake until combined. Transfer to a medium bowl. In another bowl, lightly beat the egg with the milk. Dip the chicken pieces into the milk mixture. Coat with the cereal mixture. Place on the prepared jellyroll pan. Bake until golden and the juices run clear when the meat is pierced with a fork, about 35-40 minutes. Yield: 4 servings
================================================== ==
Oven Barbecued Spareribs

6 lbs pork spareribs, cut into 1 rib portions
1 cup catsup
1/2 cup dak molasses
1/4 cup prepared mustard
2 tbsp apple cider vinegar
2 tbsp worcestershire
2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 small green onion, minced

In an 8 quart dutch oven or saucepot over high heat, heat the ribs and enough water to cover to boiling. Reduce the heat to low. Cover and simmer 45 minutes to one hour or until the ribs are fork tender. Preheat broiler if manufacturer directs. In a bowl, mix the catsup and remaining ingredients. Place ribs on the rack in broiler pan. Place pan in broiler with spareibs about 6 inches from source of heat. Broil 20 minutes or until the ribs are browned. Turn the ribs occasionally. Brush with the sauce often during the last 10 minutes of broiling. Yield: 6 servings
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Grilled Salmon w/Dipping Sauce

nonstick spray
3 Tbsp. vegetable oil
1 Tbsp. prepared white Horseradish
1 Tbsp. soy sauce
1 small garlc clove minced
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
6 (1-inch) thick salmon fillets or steaks

Coat grill with nonstick spray generously.

Whisk together oil, horseradish, soy sauce, garlic, salt, and pepper in a small bowl. Brush over both sides of salmon.
Grill over medium-high heat about 4 minutes each side, or until just opaque in center. Serve with dipping sauce.

DIPPING SAUCE:
3/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp. prepared white horseradish
2 Tbsp. basil
1 Tbsp. lemon juice
1 tsp. soy sauce

Mix all together well in a small bowl and season with salt and pepper. Better if made a day ahead and kept in fridge.
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Oreo Truffles

1 regular size package oreos
1 (8 oz) pkg. cream cheese
1 pkg. almond bark

In a blender crush oreos. Mix oreos with cream cheese until a stiff dough forms and there are no chunks of cream cheese left. Roll into balls and refrigerate about 1/2 hour or until stiff. While they are cooking melt the almond bark in a saucepan. Pull the oreo balls out of the refrigerator and dip them in the melted almond bark. Place the dipped oreo balls on a wax paper lined cookie sheet and refrigerate again until hard.
============================================
Onion Soup Rice

1 cube margarine
2 cups rice -- uncooked
5 cups water
1 package dry onion soup mix
1 package slivered almonds

Melt margarine, add rice and saute 10 minutes. Add water and onion soup mix and simmer for 25 minutes or until rice is tender. Add almonds.
===========================================
One Pan Chicken and Rice

3-4 boneless, skinless chicken breasts
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
1 cup of rice (uncooked)
1/3 cup of milk
butter

Preheat your oven to 350 degrees.
Mix in a 1 1/2 or 2 qt glass dish the three soups, milk, and rice. Lightly butter the chicken breasts and lay them on top of the soup/rice mixture. Bake in oven 30 minutes.
Turn the chicken breasts and bake for 20-30 more minutes until the edges begin to brown.
===========================================
Olive Garden Cheese Ravioli with Fresh Vegetables

1 pound Mini round cheese ravioli
1/4 cup Extra virgin olive oil
1 clove Fresh garlic chopped
2 (7 oz) Jars Roasted red peppers, sliced in strips
1 cup Fresh Zucchini, slice moons
1/2 cup Black olives, sliced
1 cup Chicken broth
Grated Parmesan to taste
Garnish with fresh chopped parsley to taste
Salt and freshley cracked pepper

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons and black olives. Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
Simmer sauce for 2 minutes.
Season with salt and cracked black pepper to taste.

Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature). Remove pasta from boiling water and lightly mix with sauce.

makes 4
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New Potatoes with Cheese and Tomatoes

8 to 12 small red-skinned new potatoes
2 Tbsp butter
1 med yellow onion, finely chopped
4 large green onions, cut in 1-inch lengths
2 large fresh tomatoes, peeled and chopped
1/2 cup whipping cream
1 Tbsp finely chopped fresh cilantro leaves
1/2 teaspoon oregano leaves
1/2 teaspoon ground cumin
Salt and pepper
1 cup shredded mozzarella cheese

Scrub the potatoes; do not peel. Place the potatoes in a large pan, cover with water and boil, covered, until tender when pierced, about 20 minutes. Drain and place in a serving container. Keep warm.
Melt butter in a frying pan over medium heat. Add chopped onion and green onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the cream, cilantro, oregano, cumin, and salt and pepper to taste. While stirring, slowly add the cheese and cook until the cheese is melted.
Serve at once. Spoon the sauce over the potatoes.
Serves 4 to 6.

Karl