HAMBURGER CASSEROLE FOR ONE
1/4 lb. Ground beef (lean hamburger or ground turkey can be used)
1/2 Chopped onion
1/2 Tomato
or
6 Cherry tomatoes
1/2 Green pepper
1/2 Celery rib
1/2 tsp. Basil leaves (dry)
1 (5-6 inch long) Zucchini, thinly sliced
Optional:
To taste Garlic powder
To taste Salt
To taste Pepper
Saut? meat and onion together; don't add fat; add chopped tomatoes; stir. Add chopped green pepper and celery; stir.
Add seasoning; cover and simmer 5 minutes. Add sliced zucchini and simmer a few more minutes.
(For a larger yield, multiply recipe as many times as you want. If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe. Thanks.)
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net.
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Hamburger Casserole for One
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HERBED GOAT CHEESE TOASTS
1 small Garlic clove (or use minced in jar ? fresh is much better)
or
Equal to 1 clove Garlic paste
1/8 tsp. Salt or to taste
1/2 tsp. Minced fresh rosemary leaves
1/2 cup Soft milk goat cheese
1 1/2 Tbl. Extra-virgin olive oil
To taste Freshly ground black pepper
2 Slices Country-style bread (about 6 1/2″x3″ each)
Mince garlic and mash to a paste with salt.
In a small bowl stir together garlic paste, salt, rosemary, goat cheese, olive oil, and pepper.
Toast bread and cut each slice into 4 pieces.
Spread herbed goat cheese on toasts.
Serves 2 as a hors d' oeuvre.
(For a larger yield, multiply recipe as many times as you want. If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe. Thanks.)
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net.
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Herbed Goat Cheese Toasts
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OVEN-SHY COOKIES
1/2 RECIPE RECIPE
1/2 pkg. 1 pkg. (pound) Marshmallows
1 cup (6 ounces) 2 cups (12 ounces) Semisweet chocolate chops
2 tablespoons 1/4 cup Butter or margarine
1 1/2 cups 3 cups Crisp rice cereal
1/2 can (6 oz.) 1 can (12 ounces) Salted peanuts
In a saucepan over low heat, cook and stir marshmallows, chips and butter until marshmallows are melted and mixture is smooth.
Remove from the heat.
Stir in cereal and peanuts; mix well.
Drop by rounded tablespoonfuls onto waxed paper; cool.
Yield: 1/2 recipe: about 3 dozen cookies Recipe: about 6-1/2 dozen cookies
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Oven-Shy Cookies - no oven needed
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CHRISTMAS CHEESE BALL
1 8-oz. pkg. Cream cheese, room temperature
1/2 cup Finely grated Colby cheese
1/2 cup Finely grated cheddar cheese
1/2 Tbl. Pimento (red)
1/2 Tbl. Onion chopped finely
1/2 Tbl. Green pepper chopped finely
1 tsp. Worcestershire sauce
1/2 tsp. Lemon juice.
To coat ball Finely chopped nuts
Crackers or small rye bread slices (like Ruebschlager bread) to serve cheese ball with
Mix all together and form into a ball.
Roll in finely chopped nuts.
Serve with crackers or rye bread slices.
Store in the refrigerator.
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Christmas Cheese Ball
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LYDIA'S CUT OUT COOKIES
1 cup Crisco shortening (I use butter flavored)
1 1/2 cups Granulated sugar
1 1/2 teaspoons *Vanilla extract
3 Eggs
3 1/2 cups All purpose flour
2 teaspoons Cream of tarter
1 teaspoon Baking soda
1 teaspoon Salt
Cream together the shortening, sugar and vanilla. Add eggs, beating well after adding each egg.
Sift together flour, cream of tarter, baking soda and salt. Add to creamed mixture and mix well. Chill at least 4 hours before rolling out. Roll out on floured baking sheet and bake on greased pans at 350 degrees for about 7-10 minutes or until tender to the touch but not browned. Be careful to not use too much flour in rolling and re-rolling the dough. If you have a pie sleeve to roll it in or between waxed paper it saves excess flour usage. Some people use powdered sugar to roll cookies in to save them from getting hard. Keep dough that is not being rolled in the refrigerator. Remove cookies promptly from cookie sheets to cooling racks after being removed from the oven to save over-baking.
TIPS:
Dipping your cookie cutters in cocoa will give them a pretty brown edge and will outline any prints from your cookie cutter. Glazing the cookies with a powdered sugar glaze while they are hot saves time in frosting. They can be sprinkled with colored sugars before baking for speedy decorating too.
Variations:
*For pumpkin cookies, add orange flavoring and red and yellow food coloring.
* Instead of vanilla, you can add 2 Tablespoons fresh orange rind or use orange or lemon flavoring.
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Lydia's Cut Out Cookies
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FRUIT WITH YOGURT DIP
(Recipe has less fat and salt)
1 carton (8 oz.) Vanilla yogurt
2 Tbl. Brown sugar
1/4 tsp. Lemon juice
Fresh Fruit Strawberries, bananas, apples or fruit of your choice
In a small bowl, combine yogurt, brown sugar and lemon juice.
Serve with fruit.
Yield: 1 cup
Nutritional information per 3 Tbl. dip (with non-fat yogurt)
Calories 58; sodium 321mg; cholesterol 1mg; carbohydrate 12gm; protein 2gm; fat trace.
Diabetic exchange: 1 fruit
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Fruit With Yogurt Dip
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SPANISH MEATLOAF (BALLS)
1 lb. Ground beef
1 (16 oz.) can Spanish rice, drained
1 Egg, beaten
In a bowl, combine all ingredients and mix well.
Pour into greased loaf pan or make into meatballs or bake in small muffin pans.
Bake at 350? for 1 hour (if made into balls or mini-muffins, reduce baking time to about 1/2 hour).
Drain off excess liquid.
Yield: Depends on how formed.
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Spanish Meatloaf or Meatballs
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Double Peanut Butter Cookies for 2
3/4 cup All-purpose flour
1/4 cup Granulated sugar
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1/4 cup Shortening
1/4 cup Creamy peanut butter
2 Tablespoons Light (clear) corn syrup
1 Tablespoon Milk
Additonal peanut butter.
In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter (using a pastry blender works best) until moisture resembles coarse crumbs. Stir in the corn syrup and milk; mix well. Shape into a 2-inch roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. Cut into 1/4-inch slices; place half of them 2 inches apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Cover with remaining slices; seal edges with a fork.
Bake at 350 degrees for 12-14 minutes or until lightly browned.
Cool for 2 minutes; remove from pans to wire racks to cool completely.
Yield: about 1 dozen (For a larger yield, multiply recipe as many times as you want. If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe. Thanks.)
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
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Double Peanut Butter Cookies for 2 (1 dozen)
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Creamy Pumpkin Pie
1/2 cup Cold milk (whole works best)
1 pkg. (6-oz. serving size) Vanilla flavor instant pudding & pie filling
1 tsp. Pumpkin pie spice *
1 cup Canned pumpkin
2 1/2 cups Frozen non-dairy whipped topping, thawed
1 Graham cracker pie crust (8 or 9″)
In large bowl beat milk (or if you have a bowl with a seal – shake) for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired. You might want to put pillows of whipped topping on and sprinkle pumpkin pie spice lightly on the pillows or top with Halloween candy.
Store in refrigerator.
Yield 8 servings.
*NOTE: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkn pie spice.
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Creamy Pumpkin Pie
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Quick Spicy Tomato Soup
Stir salsa into canned condensed tomato soup made with water; heat as directed. Top with croutons.
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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
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Spicy Tomato Soup
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