June 14, 2012 at 8:36 a.m.
Today we are going to go to the back of the box, side of the box, the other side of the label, (if you can get it off the bottle or can). What am I getting at here? There are a lot of good recipes on the back of the boxes, etc., and yes, I do use some of them. It’s easier to make a cake from a box mix and honestly, I can’t taste the difference. Maybe my taste buds have changed over the years, but then lots of things have changed over the years! So, it’s using recipes from the back of the box, etc.
BAKED SWISS CHEESE AND HAM
1/2 pkg. (8 oz. or 2 c.) large ring pasta, cooked according to pkg. directions
3/4 c. diced onion
2 T. butter or margarine
1-1/2 c. cubed ham
1 can cream of mushroom soup
1 c. (8 oz.) sour cream
1-1/2 c. (6 oz.) shredded swiss cheese
2 eggs 1/4 c. milk
2-3 t. Dion-style mustard
1 - (2.8 oz.) can French-fried onions
In a small skillet, over medium heat, cook onion in butter until tender. In a large bowl, combine in ingredients, except French-fried onions; mix well. Spoon into greased or sprayed 2-1/2 qt. casserole dish. Cover and bake at 350 degrees for 35-40 minutes, or until hot and bubbly. Uncover; top with French-fried onions. Bake 5 minutes longer. Let stand 10 minutes before serving. Makes six-eight servings.
TWENTY MINUTE CHICKEN PARMESAN
4 boneless, skinless chicken breasts
1/2 c. Italian seasoned bread crumbs
1/4 c. grated Parmesan cheese
1 egg, beaten
2 T. butter or margarine
1/2 c. shredded mozzarella cheese
1-3/4 c. spaghetti sauce
Combine bread crumbs and Parmesan cheese in a shallow dish. Transfer beaten egg to a shallow dish. Dip chicken pieces in egg and dredge in bread crumb mixture. Saute chicken in butter until golden brown, turning once. Add spaghetti sauce, cover and simmer 10 minutes over medium heat. Sprinkle mozzarella cheese over chicken; cover 2 minutes or until cheese is melted. Transfer to serving plate. Makes four servings. Note: You can add about 1/2 t. Italian seasoning to the bread crumb mixture.
These cookies melt in your mouth.
CRISPY PECAN SHORTBREAD COOKIES
1 c. butter or margarine
1/2 c. sugar
1/2 t. almond flavoring
2 c. flour
1/2 c. chopped pecans
1/2 c. crushed shoestring potatoes
In a medium bowl, cream butter and sugar; beat in almond flavoring. Add rest of ingredients mixing well. Form into balls the size of a walnut. The dough is dry. Place on ungreased baking sheet. Press with a fork to flatten slightly. I flatten the dough a bit with my fingers. Then criss-cross them with a fork. Bake 16-18 minutes. Makes about three dozen. Note: The dough is quite dry.
HONEY-LIME FRUIT TOSS
1-20 oz. can pineapple tidbits, in its own juice, drained, saving 1/4 c. juice
1-15 oz. can mandarin oranges, drained
1 c. quartered strawberries, quartered
3/4 c. fresh blueberries
1/4 t. grated lime peel
2 T. lime juice
1 T. honey
1 banana, sliced
In a large bowl, combine first 4 ingredients. Stir together pineapple juice, lime peel, lime juice and honey. Pour over fruit; stir gently to coat. Refrigerate 1-2 hours. When ready to serve, gently fold in bananas and transfer to a pretty serving dish. Makes seven-eight servings.
Thought for the Day: Temper is a quality that at a critical moment brings out the best in steel and the worst in people. Happy Father’s Day to you who are fathers. It is indeed a day to celebrate.
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