Dianewaldron's profile page
Recipes
Mom's Lasagna
By Dianewaldron
A hearty main dish taht gets requested tim and time again
- 1 pound ground beef
- 2 garlic cloves, minced
- 1-1/2 cups water
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1/2 to 1 envelope onion soup mix
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 9 lasagna noodles, cooked and drained
- 2 cups (16 ounces) small-curd cottage cheese
- 4 cups (16 ounces) shredded mozzarella cheese
- 2 cups grated Parmesan cheese
Corn Bread Stuffing
By Dianewaldron
My mother-in-law's recipe was the first from scratch homemade stuffing I ever tasted
- For Holiday Dinners:
- 1 Corn Bread Muffin Mix
- 1 1/2 Cups Corn Bread, crumbled & dried out
- 3 Cups White Bread Crumbs, dried out (5 slices)
- 1 Large Celery Stalk, chopped
- 1/4 Red Onion, diced
- 1 Tb Margarine
- 1/2 Cup Buttermilk
- 1 Egg
- 1/4 tsp Sage
- 1 tsp Salt
- 1/4 tsp Baking Soda
- 1/4 tsp Pepper
- 1 Cup Chicken Broth
- Turkey Gizzards, cooked & chopped
- 6 Cups Corn Bread
- 1 Loaf White Bread
- 4 Celery Stalks
- Less than 1/2 Large Red Onion
- 4 Tb Margarine
- 2 Cups Buttermilk
- 3 Eggs
- 1 tsp Sage
- 4 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Pepper
- 2 Cups Chicken Broth
- Turkey Gizzards, cooked & chopped
Fruit Skewers with Raspberry Dip
By Dianewaldron
Combine cream cheese, yogurt, raspberries, and powdered sugar until smooth
- 1/4 cup light cream cheese, softened
- 1/4 cup vanilla low-fat yogurt
- 2 tablespoons fresh or frozen unsweetned raspberries
- 1 teaspoon powdered sugar
- Favorite Fresh Fruits: strawberries, apples, cantaloupe, pineapple, peaches, bananas, kiwi
Giblet Broth
By Dianewaldron
Prepare the broth the day before Thanksgiving
- Giblets and neck from turkey
- 2 14oz cans chicken broth
- 2 cups water
- 2 celery ribs, with leaves
- 2 onions, unpeeled and halved
- 2 cloves of garlic, bruised
- 4 sprigs parsley, thyme or sage
- 3 whole cloves
- 3 whole black peppercorns
- Salt, to taste
Creamy Chicken Tortilla Soup
By Dianewaldron
Combine tomatoes and broth in medium sauce pan
- 2 cans (14.5oz each) Rotel diced tomatoes and green chilies
- 2 cans (14.5oz each) chicken broth
- 1 can (16oz) Rosarita no-fat refried beans
- 1/2 cup whole kernel corn
- 2 cups shredded cooked chicken
- Fried corn tortilla strips or chips
- Shredded monterey jack cheese
Tender Pot-Roasted Beef
By Dianewaldron
An oven-roasting cooking bag is the secret behind this inexpensive yet delicious dinner
- 1 (2pound) bottom round or rump roast, trimmed
- Juice of 1 lemon
- 1 oven cooking bag
- 2 onions, thinly sliced
- 8 baby carrots
- 2 medium potatoes, peeled, quartered
- 4 stalks of celery, sliced
- 1 green bell pepper, chopped
- 1 clove garlic, chopped
- 1 tspn dry mustard
- 1 tspn dried thyme
- 2 cups tomato juice
- *Variation: experiment with other root vegetables, such as parsnips, turnips, or rutabagas, instead of the potatoes
Garden Stuffed Baked Potatoes
By Dianewaldron
Dice any leftover beefk, chicken or fish and add to these vegetable-packed potatoes
- 4 russet potatoes
- 2 tblspn butter or margarine
- 1 small onion, chopped
- 1 (10oz) package frozen chopped broccoli, thawed, drained
- 1/2 cup ranch salad dressing
- 1 tblspn vegetable oil
- 2 tspn dried parsley, optional
- salt and pepper
- *Variation: add 1 cup cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 4.
Artichoke Dip
By Dianewaldron
This is the best! Make plenty because when it's gone guests still want more
- 1 Clove Garlic, finely minced
- 1 Tbs Onion, grated
- 1 Cup Mayonnaise
- 1/4 tsp Cayenne
- 2 Tbs Parmesan Cheese
- 1 Can Plain (Not Marinated) Artichoke Hearts (14 oz), drained
- Salt & Pepper to taste
- Paprika
- Serve with pita bread cut into triangles or tortilla chips
Grilled Halibut with Orange Remoulade
By Dianewaldron
Remoulade: In a small glass or stainless-steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon...
- 1/4 C mayonnaise
- 2 T Dijon mustard
- 4 t fresh orange juice
- 1/4 t dried tarragon, or 3/4 t chopped fresh tarragon
- 2 t drained capers, chopped
- 2 dilled gherkins, chopped
- 1/2 t anchovy paste
- 1 T chopped fresh parsley
- Fresh-ground black pepper
- 4 halibut steaks, about 1 inch thick (about 2 lbs in all)
- 1 T cooking oil
- 1/2 teaspoon salt
Peach Upside Down Cake
By Dianewaldron
A new twist on a classic dessert
- 1 stick unsalted buter, at room temperature, plus 3 Tablespoons melted unsalted butter
- 3/4 Cup light brown sugar
- One 16-oz bag frozen sliced peaches, defrosted
- 1 1/4 Cups cake flour
- 1/4 Cup almond meal/flour
- 1 t baking powder
- 1/2 t baking soda
- 1/8 t salt
- 1 Cup granulated sugar
- 2 eggs, at room temperature
- 1/2 t vanilla extract
- 1/4 t almond extract
- 1 Cup well shaken buttermilk