SAVE-THE-DAY SOUP

RECIPE 1/2 RECIPE
6 cups 3 cups Chopped broccoli
6 cups 3 cups Chopped cauliflower
4 2 Celery ribs with leaves, cut into 1-inch pieces
3 1 1/2 Medium carrots, cut into chunks
1 1/2 Medium onion, cut into chunks
2 cans (14 1/2 oz. each) 1 can Chicken broth
1/2 to 1 tsp. 1/4 to 1/2 tsp. Seasoned salt or salt-free seasoning blend
1/2 to 1 tsp. 1/4 to 1/2 tsp. Ground cumin
1/4 to 1/2 1/8 to 1/4 tsp. Garlic powder
1/4 to 1/2 1/8 to 1/4 tsp. Cajun seasoning
1/4 to 1/2 1/8 to 1/4 tsp. Lemon-pepper seasoning
1/4 tsp. 1/8 tsp. Crushed red pepper flakes
1/4 tsp. 1/8 tsp. Pepper
1/4 tsp. 1/8 tsp. Hot pepper sauce
Additional ingredients (for each batch): to add to soup base that had been frozen
2 cups 1 cup Half-and-half cream or skim milk
Garnish –optional garnish-opt. Shredded cheddar cheese

In a large saucepan or Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender.

Cool. Process in small batches in a blender until smooth.

Freeze in 2-cup portions in freezer containers. May be frozen up to 3 months.

Yield: 4 batches (8 cups total).

To prepare soup:
Thaw soup base in the refrigerator. Transfer to a saucepan; stir in cream and heat through. Sprinkle with cheese if desired.

Yield: 4 servings per batch (“Recipe” amounts)

Nutritional Analysis:
One 1-cup serving (prepared with low-sodium broth, salt-free seasoning, salt-free lemon-pepper and skim milk and served without cheese) equals 76 calories, 129 mg sodium, 3 mg cholesterol, 12 gm carbohydrate, 7 gm protein, 1 gm fat.
Diabetic Exchange: 1 starch

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SAVE THE DAY SOUP - Make ahead and freeze if desired Yum

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CAULIFLOWER SALAD FOR TWO or EIGHT

8 Servings 2 Servings

1 large or 2 small 1/2 small head Cauliflower, chopped
8 Tbl. 2 Tbl. Chopped green pepper
8 Tbl. 2 Tbl. Chopped, peeled carrot
8 Tbl. 2 Tbl. Chopped onion
2 cups 1/2 cup Mayonnaise
To taste To taste Seasoned salt
To taste To taste Pepper (black)
Optional:
Milk as desired to blend with dressing.

Combine cauliflower, green pepper, carrot, onion.

Combine mayonnaise and seasoned salt and pepper (and milk if using it) in a bowl.

Add dressing to vegetables and toss to mix.

Chill until serving time.

Yield: 8 servings or 2 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes 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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Cauliflower Salad for Two or Eight Yum

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CAULIFLOWER SALAD FOR TWO or EIGHT

8 Servings 2 Servings

1 large or 2 small 1/2 small head Cauliflower, chopped
8 Tbl. 2 Tbl. Chopped green pepper
8 Tbl. 2 Tbl. Chopped, peeled carrot
8 Tbl. 2 Tbl. Chopped onion
2 cups 1/2 cup Mayonnaise
To taste To taste Seasoned salt
To taste To taste Pepper (black)
Optional:
Milk as desired to blend with dressing.

Combine cauliflower, green pepper, carrot, onion.

Combine mayonnaise and seasoned salt and pepper (and milk if using it) in a bowl.

Add dressing to vegetables and toss to mix.

Chill until serving time.

Yield: 8 servings or 2 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes 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
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Cauliflower Salad for Two or Eight Yum

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CHICKEN A LA KING
FOR 1

2 Servings One Serving
2 Tbl. 1 Tbl. Butter
1/2 cup 1/4 cup Mushrooms
2 Tbl. 1 Tbl. Flour
1 cup 1/2 cup Chicken broth
1 cup 1/2 to 2/3 cup Cooked chicken
1/2 cup 1/4 cup Pimientos, diced
2 1 Egg yolk
2 Tbl. 1 Tbl. Sherry
To taste To taste Salt
To taste To taste Pepper
To serve as base Cooked noodles

Melt the butter in a small casserole and sauté the mushrooms for 1 minute. Remove the mushrooms. Now stir the flour into the butter in the casserole and gradually add the chicken broth. Continue stirring until the sauce is smooth.

Add the chicken, pimientos, and mushrooms to the sauce and keep it warm.

Cook noodles or make toast to serve as a base for this dish.

At serving time, heat the casserole thoroughly and stir in the egg yolk, sherry and season as necessary.

Serve on top of pasta or toast if desired.

Serve immediately.

Yield: 1 or 2 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes 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
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

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Chicken A La King For One Or Two Yum

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SWEET POTATO OVEN FRIES

2 medium Sweet potatoes (12 oz. total), peeled
1 Tbl. plus 1 tsp. Olive or canola oil
1/2 tsp. Paprika
1/4 tsp. Garlic powder
1/4 tsp. Salt
1/4 tsp. Pepper

Heat oven to 450°F.
To serve 2 reduce the ingredients by half (1 potato, 2 tsp. oil, 1/4 tsp. paprika, 1/8 tsp. garlic powder, 1/8 tsp. salt, 1/8 tsp. pepper).

Spray a baking sheet with nonstick cooking spray.

Cut sweet potatoes into French fries (about 3″ long and 1/4″ thick), place in a large bowl and toss with oil, paprika, garlic powder, salt, and pepper.

Arrange sweet potatoes in a single layer on prepared baking sheet.

Roast for about 18 minutes, turning once, until lightly browned and tender.

Serve immediately.

Yield: 4 servings (1/2 recipe is 2 servings)

Nutrition Facts Order of small French fries from a
Serving 3 oz. fast-food restaurant:
Calories 131 Serving size 2.6 oz.
Fat 5 g Fat 13 g calories 131 Calories 250
Carbohydrate 21g Carbohydrate 30g

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Sweet Potato Oven Fries for 2 or 4 - (healthy compared to fast food fries) Yum

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STIR-FRY FOR ONE

Two Servings One Serving
1/2 lb. 1/4 lb. Boneless chicken, beef or pork
2 tsp. 1 tsp. Cornstarch
2 Tbl. . 1 Tbl. Sherry or white wine
2 stalks 1 stalk Broccoli or celery
OR
1 1/2 Sweet pepper
4 Tbl. 2 Tbl. Vegetable oil
2 clove 1 clove Garlic minced
2 tsp. 1 tsp. Minced fresh gingerroot

Seasoning sauce:
2 Tbl. 1 Tbl. Water
2 Tbl. 1 Tbl. Sherry or white wine
1 tsp. 1/2 tsp. Cornstarch
1 tsp. 1/2 tsp. Low-sodium soy sauce

Rice to serve stir fry over.  (See below for cooking instructions.)

Cut meat into very thin strips about 2 inches long.  In bowl, mix cornstarch and sherry; stir in meat and let stand for 10 minutes or up to 2 hours.  Cut vegetables into thin strips or florets.  In small bowl, combine seasoning sauce ingredients and mix well.  (Drain sauce before adding meat to hot pan.  Discard sauce.)

In wok or nonstick skillet, heat oil over high heat.  Add garlic, ginger, and meat; stir-fry for 1 minute.  Add broccoli or other vegetable and stir-fry 2 minutes or until crisp tender; add water if necessary to prevent scorching.  Stir in seasoning sauce and stir-fry for another minute.

Yield: 1 serving   2 servings

PERFECT COOKED RICE

2 Servings:
1 cup Long grain rice
2 cups Water
1 tsp. Salt
1 Tbl. Oil or butter

Bring all to boil.  Cover and simmer until moisture is gone ? 10 to 15 minutes (14 minutes is typically recommended).  Fluff with a fork.  A spoon may break up the kernels too much.

Do not rinse enriched rice, as you will wash off the nutrients that have been added.  If it is not ?enriched? rice, you can wash it.  Some wild rice is recommended to be washed before using.  (Remember, wild rice is a grass and not true rice.)

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Stir Fry for One or Two Yum

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CHICKEN SALAD WITH GRAPES

1 Tbl. Lemon juice
4 cups Finely chopped cooked chicken
1 1/2 cups Celery, finely chopped
3/4 cup Salad dressing
1/4 tsp. Pepper (white won't show)
2 cups Diced apples (Granny Smith or a Red Delicious depending if you like tart or sweet)
1 cup Green grapes, halved
1/2 tsp. Salt
plastic wrap

Frosting:
1 pkg. Cream cheese (8 oz), softened
1/4 cup Salad dressing

Sprinkle lemon juice over apples.  Add remaining ingredients, mix lightly. 

Line 1 1/2 quart bowl with plastic wrap. Press mixture into bowl.  Chill several hours.

Unmold onto serving platter.

Frost (recipe follows) and garnish as desired.

FROSTING:
Combine softened cream cheese and salad dressing, mixing well until blended.

Frost chicken salad using metal spatula.

HINT: To unmold salad from bowl more easily, line bowl with plastic wrap before filling.

Yield: 1 serving

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Chicken Salad with Grapes for One Yum

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MINI TUNA CASSEROLES

4 Servings 2 Servings
1 cup 1/2 cup Chopped green onions
4 Tbl. 2 Tbl. Butter or margarine
4 Tbl. 2 Tbl. All-purpose flour
1 ? cup 3/4 cup Milk
2 can.s 1 can (6 oz.) Tuna, drained
2 cups 1 cup Crushed potato chips, divided
? tsp. 1/4 tsp. Pepper
9? pie plate 2-8 oz. (1 cup) Baking dishes
Vegetable oil spray

In a saucepan, saut? onions in butter.  Stir in flour until blended.  Gradually stir in milk.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Remove from the heat.

Stir in the tuna, 1/2 cup of potato chips and pepper. 

Pour into (for 4 servings use 9? pie plate) (for 2 servings use two greased 8-oz. baking dishes).  Sprinkle with remaining potato chips.  Bake, uncovered, at 350? for 20-25 minutes or until hot and bubbly.

Yield: 4 servings or 2 servings

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Mini Tuna Casseroles (for 2 or 4) Yum

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1 1/2 tsp. Olive or vegetable oil
2             Pork Chops, 3/4″ thick
1/4 cup    Chopped onion
1 cup       Tomato juice
1/4 tsp.    Chili powder
1/2 cup    Long grain rice (uncooked)
1/4 cup    Chopped green pepper
1/2 cup    Water
1 clove     Garlic, crushed
1/8 tsp.    Black pepper
1/4 tsp.    Salt

Preheat oven to 325 degrees.  Combine oil, chili powder and garlic.  Rub chops on both sides with spiced oil mixture; let stand for 15 minutes.  In a greased 4-cup baking dish, combine rice, celery, green pepper, onion, salt and pepper.  Stir to mix all.  Arrange chops on top of rice mixture.  Mix tomato juice and water.  Pour over all.  Cover and bake for 1 hour.

Yield:  2 servings  (For more servings, multiply ingredients accordingly.  Baking time and temperature remains the same.)

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Spanish Style Chops and Rice for 2 Yum

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SOUR CREAM POTATO SOUP

1 1/2 cups Diced potatoes
1/4 cup Finely chopped celery
1/4 cup Finely chopped onion
1 cup          Scalded milk (heat milk until small bubbles appear around the edge)
1 or 2          Chicken bouillon cubes or equal of granules
1 1/2 Tbl. Butter
1/2 cup Sour cream
1 1/2 tsp. Flour
1 tsp.          Salt
To taste Pepper

Combine potatoes, celery and onion with 3 cups water in medium saucepan.  Cook, covered, until potatoes are tender. 

Add milk, bouillon cubes and butter; mix well. 

Mix sour cream with flour in small bowl until smooth; add to soup mixture. 

Cook, until thickened and bouillon cubes/granules are dissolved, stirring constantly.

Stir in salt and pepper.

Yield: 2-3 servings

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Sour Cream Potato Soup for 2 or 3 Yum

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