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Recipes
Bacon-Cheeseburger Chowder Recipe
By carol gorman
In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and o...
- 1 pound ground beef
- 1 medium onion, chopped
- 1 medium sweet red pepper, chopped
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 2-1/2 cups 2% milk
- 1 pound potatoes (about 2 medium), peeled and chopped
- 1-1/2 cups water
- 1 tablespoon reduced-sodium beef bouillon granules
- 12 ounces process cheese (Velveeta), cubed (about 2-1/4 cups)
- 3 bacon strips, cooked and crumbled
Oven-Roasted Spiced Carrots Recipe
By carol gorman
Preheat oven to 400°. In a large bowl, toss carrots with oil
- 2 pounds medium carrots, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- Dash ground cloves
- Dash cayenne pepper
Our Mustard Pickles
By carol gorman
Wash cauliflower and cucumbers well
- 2 cauliflower
- cucumbers many
- 1/2 cup pickling onions
- 1/2 cup pilckling salt
- 3 cups sugar or to taste 1/2 ysp tumeric
- 5 cups vinegar
- 1 tbsp dry mustard
- 1 tbsp mustard seed 1-24 oz bottle prepared mustard
- flour
Pina Colada Fruit Salad Recipe
By carol gorman
In a serving bowl, combine the first six ingredients
- 1-1/2 cups green grapes
- 1-1/2 cups seedless red grapes
- 1-1/2 cups fresh blueberries
- 1-1/2 cups halved fresh strawberries
- 1 can (8 ounces) pineapple chunks, drained
- 1/2 cup fresh raspberries
- 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
- 1/2 cup sugar
- 1/2 cup pineapple-orange juice
- 1/8 teaspoon almond extract
- 1/8 teaspoon coconut extract
Tasty Blueberry Muffins
By carol gorman
In a large bowl, combine the first six ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup sugar
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup orange juice
- 1/4 cup egg substitute
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 cup fresh blueberries
Roasted baby potatoes
By carol gorman
Place potatoes in a large bowl
- 1-1/2 lbs (750 g) baby potatoes
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) paprika
- 1/2 tsp (2 mL) each salt and ground black pepper
Mixed Greens with Parmesan Crisps
By carol gorman
PREHEAT oven to 400°F. Mix cheese and rosemary
- 1 cup Kraft 100% Parmesan Grated Cheese 2 tsp. finely chopped fresh rosemary 8 cups baby mixed salad greens 1/2 cup seedless red grapes, halved 1/2 cup walnut pieces 1/2 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
Pork Chops with Apple Cider Glaze
By carol gorman
Season pork chops with salt and black pepper
- 6 (6 ounce) boneless center-cut pork chops
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 2 cups apple cider
- 1 teaspoon Dijon mustard
- 1 teaspoon minced rosemary
- 1 pinch red pepper flakes
Blue Cheese & Grape Coleslaw Recipe
By carol gorman
Combine first seven ingredients
- 1 package (14 ounces) coleslaw mix
- 3/4 cup sliced almonds, toasted
- 3/4 cup quartered green grapes
- 3/4 cup quartered seedless red grapes
- 1/2 cup crumbled blue cheese
- 3 bacon strips, cooked and crumbled
- 1/4 teaspoon pepper
- 3/4 cup coleslaw salad dressing
Triple Mash with Horseradish Bread Crumbs Recipe
By carol gorman
Place potatoes, parsnips, rutabaga and salt in a 6-qt
- 1-3/4 pounds Yukon Gold potatoes, peeled and cubed
- 4 medium parsnips (about 1-1/4 pounds), peeled and cubed
- 2-1/2 cups cubed peeled rutabaga
- 2 teaspoons salt
- 1/2 cup butter, divided
- 1 cup soft bread crumbs
- 2 tablespoons prepared horseradish
- 1 cup whole milk
- 1/4 teaspoon pepper