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Recipes
CHEDDAR HAM SOUP
By curly
In a large saucepan, combine the potatoes, water, carrots and onions
- 2 cups diced peeled potatoes
- 2 cups water
- 1/2 cup sliced carrots
- 1/4 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup flour
- 2 cups milk
- 1/4 to 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups (8 oz) shredded cheddar cheese
- 1-1/2 cups cubed fully cooked ham
- 1 cup frozen peas, thawed
ORANGE CHICKEN
By curly
Place all ingredients in pot
- One whole roasting chicken (3-4 pounds)
- 1/2 can frozen orange juice
- 1/4 cup honey
- 1 Tbsp granulated chicken bouillon
QUICK-BAKED PASTA FAMILY STYLE
By curly
Bring 4 quarts water to a boil
- 2 Tbsps olive oil
- 1 pound lean coarse ground beef
- 3 cloves garlic, peeled and crushed
- 1/2 cup half and half
- 3/4 cup red marinara or spaghetti sauce
- 3/4 cup brown gravy
- 1/4 cup Parmesan or Romano cheese, freshly grated
- 1 tsp dried whole oregano
- 1/2 tsp dried whole rosemary
- Salt and black pepper, freshly ground, to taste
- 3/4 lb. penne pasta
- TOPPING: 1 cup Mozzarella or Swiss cheese, coarsely grated
CREAMED CORN-CORN BREAD
By curly
Combine first 5 ingredients in a bowl; make a well in center of mixture
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ¾ cup skim milk
- ¼ cup egg substitute
- 2 Tbsps vegetable oil
- 1 (8 ¾-ounce) can cream-style corn
- Vegetable cooking spray
AWESOME BLUEBERRY MUFFINS
By curly
Preheat oven to 400 degrees F (200 degrees C)
- 1 1⁄2 cups all-purpose flour
- 3 ⁄4 cup white sugar
- 1 ⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1 ⁄3 cup vegetable oil
- 1 egg
- 1 ⁄3 cup milk
- 1 cup fresh blueberries
- 1 ⁄2 cup white sugar
- 1 ⁄3 cup all-purpose flour
- 1 ⁄4 cup butter, cubed
- 1 1⁄2 teaspoons ground cinnamon
CAPPUCCINO PUDDING
By curly
Dissolve coffee in boiling water; set aside
- 4 teaspoons instant coffee granules
- 1 tablespoon boiling water
- 1-1/2 cups cold fat-free milk
- 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
- 1/2 teaspoon ground cinnamon
- 1 cup reduced-fat whipped topping
- Additional whipped topping and chocolate wafer crumbs, optional
PASTA AND PEAS
By curly
Bring a large pot of water to boil
- 1 (16 oz) package gemelli pasta
- 1/4 cup olive oil
- 3 green onions, chopped, or equivalent white onion
- 1 bag frozen peas
- 1 pinch seasoned salt to taste
- 1 cup vegetable broth
- 1 bunch fresh basil, or 1 Tbsp dried basil
- 1 tsp refrigerated garlic
- grated Parmesan
SMOTHERED CHICKEN BREASTS
By curly
Sprinkle chicken with salt and lemon-pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 1 tablespoon canola oil
- 8 bacon strips
- 1 medium onion, sliced
- 1/4 cup packed brown sugar
- 1/2 cup shredded Colby-Monterey Jack cheese
PUMPKIN BARS
By curly
In a bowl, beat the eggs, sugar, oil and pumpkin until well blended
- ICING:
- 4 eggs
- 1-2/3 cups sugar
- 1 cup canola oil
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 ounces cream cheese, softened
- 2 cups confectioners' sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
ELEGANT GREEN BEANS
By curly
Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter 4-5 m...
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 small onion, chopped
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 cup 2% milk
- 1/2 cup chicken broth
- 1 teaspoon reduced-sodium soy sauce
- 1/8 teaspoon hot pepper sauce
- Dash salt
- 1 package (16 ounces) frozen French-style green beans, thawed
- 1/2 cup shredded cheddar cheese
- 1 cup crushed French-fried onions