Famous Recipes - CHILI CHEESE CHOWDER

2 bacon slices
1 cup chopped carrot
1 cup chopped seeded poblano chiles (about
3 large)
1 cup chopped onion
2 tablespoons minced seeded jalapeno peppers
1/2 teaspoon ground cumin
3 garlic cloves, minced
2 (16-oz.) cans fat free, less sodium chicken broth
5 cups diced peeled baking potato (1 1/2 pounds)
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/2 cups 1% low fat milk
3/4 cup (3-oz.) shredded Monterey Jack cheese with jalapeño peppers
1/2 cup (2-oz.) shredded reduced fat sharp cheddar cheese
2/3 cup sliced green onions

Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove
bacon from pan, reserving 1 tablespoon drippings in pan.
Crumble bacon; set aside.
Add carrot and the next 5 ingredients (carrot through garlic) to the
drippings in pan; sauté
10 minutes or until browned. Stir in the broth, scraping pan to loosen
browned bits. Add potato and salt. Bring to a boil; cover,
reduce heat, and simmer 25 minutes or until potato is tender.Lightly spoon
flour into a dry measuring cup; level with a knife. Combine flour and milk
in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat
until thick (about 12 minutes), stirring frequently. Remove from heat. Add
cheeses, stirring until cheeses
melt. Ladle into soup bowls; top with green onions and crumbled bacon.

Note: This soup will freeze well for up to two months. Pour into an airtight
container, leaving enough room for expansion (usually an
inch or two at the top). To reheat, thaw completely in the refrigerator;
then place contents in a saucepan over low heat, adding
some liquid if necessary

Sour Cream Cabbage

1 med. head cabbage, shredded
1/2 cup oil for frying
1 tsp. salt
1/2 tsp. ground black pepper
2 cups white sugar
2 tbsp. all-purpose flour
1 pint sour cream
2 cups distilled white vinegar

Heat oil in a medium skillet over
medium heat. Add cabbage, salt and pepper and cook until tender, 15 to 20
minutes.Mix sugar and flour together in a medium bowl, then add sour cream and
mix well; finally stir in vinegar and mix well. Add mixture to cabbage and
simmer all together until desired consistency is reached.


title="Pancake Recipes">Pancake Recipes

CHICKEN ENCHILADAS

2 cups chopped cooked chicken
1 can cream of chicken soup
1 (4 oz.) can green chiles
2cups sour cream
2 Tbs. chopped onion
2 cups shredded cheddar cheese
8 (8 inch) flour tortillas
1/4 cup melted margarine
2 cups shredded Monterey Jack cheese

Combine chicken, soup, green chiles, sour cream, onion and cheddar
cheese in a bowl: mix well. Brush tortillas on one side with melted
margarine. Fill each with 5 to 8 tablespoons chicken mixture. Roll to
enclose filling: Place seam side down in a casserole sprayed with
nonstick cooking spray. Sprinkle with Monterey Jack cheese.
Bake at 350º for 35 minutes.

Pancake Recipes

Tuna Twist Casserole

8 oz. uncooked corkscrew pasta
2 Tbs. margarine or butter
2 cups (8 oz) frozen mixed vegetables, thawed
1 large clove garlic, minced
1 can cream of mushroom soup
1 cup milk
1-1/2 cups (6 oz) shredded mozzarella cheese
1/8 tsp. pepper
12 oz. can tuna, drained

Cook pasta according to package directions; drain. In a large
saucepan or skillet, saute vegetables and garlic in melted margarine
or butter until vegetables are crisp and tender. Stir in soup, milk,
cheese and pepper and cook over medium heat, stirring frequently
until cheese is melted. Stir in pasta and tuna. Cook until heated
through.

Notes: Cream cheese, cubed can be substituted for the mozzarella.
Also, you may add an additional can of tuna, if desired.


Slow Cooker Recipes

Chocolate Quickie Sticky Bread

Ingredients:
2 loaves (16 oz.each) frozen bread dough
3/4 cup granulated sugar
1 tablespoon HERSHEY'S Cocoa
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter or margarine, melted and divided
1/2 cup packed light brown sugar
1/4 cup water
HERSHEY'S MINI KISSES Brand Milk Chocolates
Directions:
1. Thaw loaves as directed on package; let rise until doubled.

2. Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.

3. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

4. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm. 12 servings.

Carnival of the recipes - drinking recipes

Cream of Vegetable Soup like Dixie Stampede's

1/2 cup peas, cooked
1/2 cup whole kernel sweet corn, cooked
1/2 cup canned green beans, cooked
1/2 cup grated carrot, cooked
1 quart chicken broth
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper - to taste
1-1/2 cups heavy whipping cream

Mash cooked vegetables into small pieces. Bring all ingredients,
except cream, to a boil. Stir in cream and heat through.

Pancake Recipes

Black-Eyed Peas and Spinach

2 teaspoons vegetable oil
6 whole cloves
6 cloves garlic, minced
1 15-oz. can low-sodium black-eyed peas
1 10-oz. package frozen chopped spinach, thawed
2 cups water
1/2 teaspoons chili powder

In a medium saucepan heat the oil and add the cloves.
When the cloves start to swell, add the garlic. Cook until
the garlic is slightly golden brown.
Add the black-eyed peas with their liquid.
Squeeze the spinach dry then add it, the water, and chili
powder to the black-eyed peas. Bring to a boil. Reduce heat
and cook until the spinach is done, about 5 to 10 minutes.
Remove and discard the cloves.
Serve the spinach and its broth hot in individual bowls.


Pancake Recipes

Cabbage Soup Recipe

1/2 pound bacon, coarsely chopped
12 cups shredded green cabbage (about 2-1/2 pounds)
1 medium onion, chopped
2-1/2 quarts chicken stock or five (16-oz.) cans broth
1 cup half-and-half
2 teaspoons salt (depending on saltiness of broth)
1/2 teaspoon milled pepper
Grated Swiss cheese

In a large stockpot, fry bacon until crisp over medium-high heat. Remove
and set aside. To 2 tablespoons drippings in the pan, add the cabbage and
onion, reduce heat to medium and saute, stirring occasionally, for 10
minutes or until the cabbage is wilted. Do not let it brown. Add the chicken
stock and simmer until the cabbage and onions are tender, stirring often.
Remove from heat and transfer 3 cups (mainly cabbage) of soup to a blender
and puree. Return to soup pot and stir in the half-and-half, salt and pepper
Serve garnished with crisp bacon and shredded Swiss cheese.
Yield: 14 cups soup

Green Vegetable Minestrone

3 TBSP. olive oil, dovoded
2 small leeks, white and light green parts only, quartered and chopped
2 small stalks of celery, diced
1 medium onion, chopped
1 1/2 tsp. salt
2 cloves garlic,minced
2 small zucchini, quartered lengthwise and sliced
1 potato peeled and diced
8 cups water
1 cup short pasta such as bowties, elbows or shells
8 cups chopped green swiss chard or spinach
1 (15 1/2 oz.) can chickpeas, rinsed
1 cup frozen peas
1/2 cup freshly grated Parmesean cheese
1/4 cup chopped fresh parsley or basil
Freshly ground pepper


In a soup pot heat l TBSP. oil over medium heat. Add leeks, celery,
and onion and season with 1/2 tsp. salt. Cook, stirring over hight
heat until softened, 7 to 10 minutes.

Add garlic, zucchini and potato and cook stirring for another one
minute. Add water and remaining salt and bring to a boil. Reduce heat
to low and simmer, partially until veggies are tender, 12 to 15 minutes.

Recipe can be made ahead to this point.

Cover and refridgerate for up to 2 days, reheat before continuing.

Add pasta and chard or spinach; cook, uncovered for 5 minutes. Add
chickpeas and green peas and simmer until pasta is al dente, 3 to 4
minutes more. Adjust seasonings.

Ladle soup into bowls and drizzle with remaining 2 TBSP oil. Garnish
with Parmesean cheese and parsley or basil and serve.

Cream of Carrot Soup

2 pounds carrots, thinly sliced
1-1/4 cups chopped onion
1 cup sliced celery
1/4 cup butter, melted
3-1/3 cup chicken broth
2/3 cup half-and-half

Sauté carrots, onion and celery in butter in a Dutch oven for 10
minutes. Add broth, and bring to a boil. Cover, reduce heat and simmer
for 20 minutes. Remove from heat, and cool for 10 minutes.
Place half of mixture in an electric blender; blend until smooth. Repeat
with remaining mixture. Return to Dutch oven. Stir in half-and-half, and
cook until thoroughly heated (do not boil).
Makes about 7 cups.

Slow Cooker Recipes

Lentil Salad

1/2 c brown or green lentils
2 c water
1 bay leaf
1 tsp fresh thyme leaves or 1/4 tsp dried thyme
2 plum tomatoes, chopped
1/2 c chopped celery
1/2 c chopped green or yellow bell pepper
3 tbsp low-fat vinaigrette salad dressing
1/2 tsp dijon mustard

Combine lentils in saucepan with water, bay leaf, and thyme. Cook over
medium heat 12 to 15 minutes, or until tender. Stir occasionally.
While lentils cook, combine tomatoes, celery, pepper, salad dressing,and
mustard in mixing bowl. Drain lentils. Discard bay leaf. Add lentils to
ingredients in bowl. Toss gently. Serve hot or cold.

Makes 2 Servings.

Dietary Exchanges: 1 Starch, 1 Vegetable, 1 Fat

Nutrients Per Serving:
190 Calories
14 g Protein
24 g Carbohydrates
8 g Fat
58 mg Sodium
0 mg Cholesterol

SAUSAGE AND BEEF BURGERS

Serves: 10-12
Prep. time: 20 minutes

1 pound bulk pork sausage ( Your favorite brand)
2 pounds ground beef chuck
1/4 cup minced onions
2 cloves garlic -- mashed with salt
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse-ground black pepper
Favorite burger toppings

In a large mixing bowl, combine all ingredients and
mix gently with hands. Form into 10-12 patties;
place on waxed-paper-lined sheet pan, cover and
chill at least 1 hour and up to 3 hours. Grill, broil or
fry in a skillet 5-6 minutes per side or to desired
doneness. Serve with everyone's favorite toppings.

Pancake Recipes

Boston Bean Dip Recipe

30 oz. can red kidney beans (rinsed and drained)

2 large cloves garlic, minced

1 small onion, diced

1/4 C. mayonnaise

1/2 C. sweet relish

1/4 t. ground black pepper

1/4 t. salt

1/4 t. dry mustard powder

Mix all ingredients together in a food processor. Chill. Better the next day. Top with Chili Sauce before serving.

Famous Recipes

Pudding Pecan Pie

1 large pkg. vanilla pudding (not instant)
1 cup light or dark corn syrup
3/4 cup evaporated milk (not Eagle Brand)
1 egg, slightly beaten

1 cup chopped pecans
1 9-in. unbaked pie shell
Whipped Cream

Stir pudding mix into syrup. Mix till well blended. Stir in
evaporated milk and egg. Mix in pecans. Pour into pie shell. Bake for
45min. or till top is firm and just begins to crack. Cool 3 hours and
serve with whipped cream or ice cream.

Pancake Recipes

Hershey's Cookies in a Jar Mix

3/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
1 cup semisweet chocolate chips -- or milk chocolate chips
1/3 cup brown sugar, packed
1 cup quick cooking oats -- or old fashioned oats
1/2 cup peanut butter chips -- *see Note
*OR Hershey's Premier white chips or semisweet chocolate chips

Stir together the flour, baking powder, baking soda and salt in a small bowl
Layer the ingredients in a 1 quart glass canister or jar in the following
order (from bottom to top): granulated sugar, the 1 cup chocolate chips, the
brown sugar, flour mixture, oats and peanut butter chips. Tap jar gently on
the counter to settle each layer before adding the next one.
Cover; attach baking directions to jar.

Baking Directions: Heat oven to 375 degrees. Empty contents of the jar into
a large bowl. Add 1/2 cup softened butter (1 stick), 1 slightly beaten egg
and 1 teaspoon vanilla extract. Stir until well mixed. Drop dough by heaping
teaspoons 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes
or until edges are lightly browned. Remove from cookie sheet to wire rack.
Cool completely.

Food History Carnival of the Recipes is up.

Food History Carnival of the Recipes is up.

Food History now has the Madeleines and Memories edition up on their site.

Some of the recipes include Turtles, Low Fat Macaroni and Cheese, Corny Ham & Potato Scallop, Shredded Pork Sandwiches, and a roast chicken recipe.

Mashed Cauliflower

Total Time 30 minutes
Makes 2 Cups
1 pound of cauliflower
3 Tablespoons butter
2 Tablespoons Heavy Cream
Salt & pepper to taste
Chopped fresh chives for garnish
Boil cauliflower in salted water until fork tender. Drain and dry in a hot
pan over medium heat. Do not brown. In food processor, blend cauliflower
with butter and cream until smooth. Garnish with chives.


Slow Cooker Recipes

Caramel Apple Salad

servings 7 estimated POINTS per serving 4
Weight Watchers

3 cups diced apples
lemon juice
1 cup dry roasted peanuts
1 cup miniature marshmallows
1 small sugar-free butterscotch instant pudding
1 8 oz can crushed pineapple
1 8 oz container fat free cool whip

Toss diced apples with lemon juice (just enough so the apples don't
turn brown). Add peanuts and marshmallows. Mix in separate bowl
butterscotch, pineapple, and cool whip. Add to apple mixture. Keep
refrigerated until ready to use.
You can use peeled apples or unpeeled. Serving size 1 cup.

Double-Decker Cereal Treats

Double-Decker Cereal Treats
Ingredients:
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2 tablespoons vegetable oil
2 teaspoons vanilla extract, divided
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
2 cups light corn syrup
1-1/3 cups packed light brown sugar
12 cups crisp rice cereal, divided
Directions:
1. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; extending foil over edges of pan.

2. Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl. Place chocolate chips and remaining 1 teaspoon vanilla in second large bowl. In large saucepan, stir together corn syrup and brown sugar; cook over medium heat, stirring constantly, until mixture comes to full, rolling boil. Remove from heat.

3. Immediately stir half of hot mixture into each bowl; stir each mixture until chips are melted and mixture is smooth. Immediately stir 6 cups rice cereal into each mixture. Spread peanut butter mixture into prepared pan; spread chocolate mixture over top of peanut butter layer. Cool completely.

4. Use foil to lift treats out of pan; peel off foil. Cut treat into bars. Store in tightly covered container in cool dry place. About 6 dozen pieces.

MICROWAVE INSTRUCTIONS: Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl. In second large bowl, place chocolate chips and remaining 1 teaspoon vanilla. In 4-quart microwave-safe bowl, stir together corn syrup and brown sugar. Microwave at HIGH (100%) 5 to 6 minutes, stirring each minute, until mixture boils. Immediately stir half of mixture into each reserved bowl; proceed as directed above.

YUMMY SALAD

YUMMY SALAD

1 small can crushed pineapple, drained
1 small package miniature marshmallows
1 can Eagle Brand Milk
1 can cherry pie filling
¼ cup lemon juice

Mix all together. Add two cups Dream Whip or Cool Whip. Put in pan and
freeze.

Impossible Pumpkin Pie

Impossible Pumpkin Pie

1 cup canned pumpkin purée (not pumpkin pie mix)
1/2 cup Original Bisquick® mix
1/2 cup sugar or Equal sugar substitute
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1-1/2 teaspoons pumpkin pie spice
1 tsp. vanilla extract
2 eggs
Whipped topping, if desired

Heat oven to 350º F. Grease 9" pie plate.

Stir all ingredients except whipped topping until blended. Pour into pie plate.

Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes.

Refrigerate about 3 hours or until chilled. Serve with whipped topping.

Store covered in refrigerator.

Makes: 8 servings.

Nutrition Information:
Per serving = Calories 215 (Calories from Fat 70 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 90 mg; Sodium 220 mg; Total Carbohydrate 31 g, (Dietary Fiber 1 g); Protein 6 g.

Diabetic Exchanges: 2 Starch, 1 Fat.

End of Summer Recipe Carnival

World Famous Recipes presents Barbecue Ribs posted at Famous Recipes.


Bill presents Barbecue Butter Beans posted at World Famous Recipes.

Thelly presents Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes.

Slow Cooker Recipes presents Crock-Pot Barbecue Beef Sandwiches - Lowfat posted at Slow Cooker Recipes.

Kathee presents Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes - Recipes for Chicken.

Pancake Recipes presents Irish Mist Pancakes posted at Pancake Recipes.

Diabetic Recipes presents DIABETIC LEMON BARBECUED CHICKEN posted at Diabetic Recipes.

Chocolate Angel Pie

Chocolate Angel Pie

Ingredients
4 eggs
1 cup sugar
1/4 cup cornstarch
2-1/2 cups half-and-half, light cream, or whole milk
3 ounces unsweetened chocolate, chopped
1 tablespoon butter or margarine
2-1/2 teaspoons vanilla
1/2 teaspoon cream of tartar
1/2 cup sugar
Baked 9-inch pastry shell

Directions
1. Preheat oven to 325 degrees F. Separate egg yolks from whites; set
whites aside for meringue. Place yolks in a small bowl; set aside.

2. For filling, in a medium saucepan, combine 1 cup sugar and
cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir
over medium-high heat until thickened and bubbly; reduce heat. Cook and
stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture
into yolks. Add egg yolk mixture to hot mixture in saucepan.

3. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes
more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the
vanilla. Cover and keep filling warm.

4. For meringue, in a large mixing bowl, combine egg whites, remaining 1
teaspoon vanilla, and cream of tartar. Beat with an electric mixer on
medium speed about 1 minute or until soft peaks form (tips curl).
Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high
speed for five minutes more or until mixture forms stiff, glossy peaks
(tips stand straight) and sugar dissolves.

5. Pour warm filling into baked pastry shell. Spread meringue over warm
filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1
hour. Chill for 3 to 6 hours before serving; cover for longer storage.
Makes 8 servings



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