Victoria’s Read

Chicken With Peaches and Basil

Ingredients
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves
2 tablespoons olive oil
2 ripe peaches or nectarines
1 small onion, chopped
1 garlic clove, smashed
3/4 cup chicken stock
1 tablespoon lemon juice
1/4 cup fresh basil, chopped

Directions
In a shallow dish, combine flour and half of the salt & pepper. Set aside 2 teaspoons for sauce. In remaining flour mixture, coat chicken well; shake of excess. In a large frypan, heat oil over medium heat. Cook chicken, turning once, for 15 to 20 min or until no longer pink inside. Transfer to plate and keep warm. Peel and pit peaches. Cut into wedges. Add onion, garlic & reserved flour mixture to skillet. Cook, stirring for 3 min. Pour in stock & lemon juice. Bring to boil, stirring to scrape up any brown bits from bottom of pan. Add peaches. Reduce heat to medium and cook, stirring for 3 min. Stir in basil and remaining salt & pepper. Pour over chicken to serve.

 
Peaches ‘n Cream Icebox Pie

Ingredients
1 premade 9-inch graham cracker crust
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
1/3 cup lemon juice
1 tablespoon vanilla extract
3-4 peaches, sliced thin
1 (8 ounce) jar peach preserves or orange marmalade
1/4 teaspoon cinnamon

Directions
In medium mixing bowl, beat cream cheese until smooth. Add condensed milk and blend well. Add lemon juice and the vanilla extract. Blend well to combine. Pour into pie shell. Cover and refrigerate pie for at least three hours, or freeze. The pie will slice best if made ahead then frozen overnight or until serving time. Pie may be frozen with or without the peach topping. Defrost for 10 to 15 minutes prior to slicing.
Peach Topping: In a medium bowl, stir the sliced peaches with marmalade and cinnamon. Top pie with the peach mixture.
www.recipezaar.com

Mexicali Hot Dogs

Ingredients
8 hot dogs
8 corn tortillas
1/2-1 cup shredded cheddar cheese
Oil (for frying)

Directions
1. Fry corn tortillas in oil, 10 seconds per side. Drain on paper towels.
2. Fry hot dogs in separate pan.
3. Put hot dogs in tortillas and sprinkle with cheese.
4. Roll up tortillas.
5. Put in a baking dish and put in oven for about 15 to 20 minutes or until cheese is melted

Smothered Hot Dogs

Ingredients
1/2 small onion, minced
1 (12 ounce) can beer
1 tablespoon worcestershire sauce
1/4 cup chili sauce
12 beef hot dogs
12 hot dog buns

Directions
1. Mix all ingredients except hot dogs and buns in a saucepan. Add hot dogs and simmer for at least 30 minutes, stirring occasionally.
2 Serve hot dogs and sauce on buns

Mexican Hot Dogs

Ingredients
12 flour tortillas
12 hot dogs
1 cup refried beans
1/2 cup goat cheese
1/2 cup your favorite salsa

Directions
1. Spread the heated beans on a warm tortilla.
2. Place a frankfurter on top.
3. Sprinkle with cheese and roll up the tortilla.
4. Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes.
5. Serve with the salsa of your choice

Octopus Hot Dog

Ingredients
1 hot dog

Directions
1. Cut hot dog in half length-wise, leaving about 1″ intact at the end.
2. Cut each of the long sections in half (lengthwise), then in half again - these are the legs.
3. Boil until legs curl up and hot dog is cooked through.

MOTHERS DAY BONNET CAKE

Ingredients:
2 purchased angel food cakes
2 (16-ounce) containers vanilla frosting
4 feet white wired ribbon (about 2 inches wide)
Assorted edible fresh flowers, stems trimmed

Directions:
Place 1 cake, wide side down, on serving platter.
Spread a thin layer of frosting over top of cake.
Cut 1 (2-inch) wide wedge from second cake.
Spread 1/4 cup of frosting over cut ends of second cake.
Bring cut ends of second cake together, pressing to adhere.
Place second cake atop cake on platter.
Tear cake wedge into cubes.
Fill hole in center of cakes with cake cubes.
Spread remaining frosting evenly over top and sides of cake to coat completely.
Tie ribbon around cake and form bow.
Arrange flowers decoratively around base of cake to resemble hat rim.

FLUTTER DELIGHT CUPCAKES
 
Ingredients: 
1 baked cupcake  
White icing  
1/2 sour gummy worm  
2 fruit slices, sliced in half  
Gumdrop slices (optional)  
2 1/2-inch pieces of shoestring licorice 

Directions:
Frost the cupcake and arrange the following on top:
1. Gummy worm “abdomen,”
2. Fruit slice “wings”
3. Attach gumdrop detail with icing and shoestring licorice for the antennae.

PINEAPPLE CARROT CAKE

INGREDIENTS
2 cups  flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1  can crushed pineapple, drained
1 package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

CITRUS CARROT CAKE

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons orange zest
1 tablespoon lemon zest
2 tablespoons orange juice
3 tablespoons lemon juice
4 cups grated carrots
1 1/2 cups flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped walnuts
1 cup raisins

DIRECTIONS
Stir together the flours, baking powder, cinnamon, and salt.
In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan.
Bake at 350 degrees F for about 90 minutes or until it tests done with a toothpick. Transfer to a rack to cool.
allrecipes.com

Smoked Salmon Egg Salad 

INGREDIENTS:
12 eggs
2 stalks celery, chopped
1 red onion, chopped
5 ounces diced smoked salmon
1 cup mayonnaise
3 tablespoons chopped fresh dill
salt and pepper to taste

DIRECTIONS:
In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

Heavenly Egg Salad

INGREDIENTS:
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/4 cup chopped green onions
salt and pepper to taste

DIRECTIONS:
In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

Egg Salad with a Kick

INGREDIENTS:
12 hard-cooked eggs, peeled and chopped
1/2 cup light mayonnaise
1/2 cup low-fat sour cream
1/4 teaspoon paprika
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons chopped red onion
1/4 cup real bacon bits
salt and pepper to taste

DIRECTIONS:
In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.

TO PREPARE EGGS
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop
allrecipes.com

 Banana Blueberry Quick Bread

INGREDIENTS:
1/2 cup fresh blueberries
1 5/8 cups all-purpose flour
1/2 cup quick cooking oats
1/2 cup chopped pecans
1 tsp baking soda
1/4 tsp salt
1/2 cup shortening
1 cup white sugar
2 eggs
1 cup mashed bananas

DIRECTIONS
Preheat oven to 350 F. Grease and flour a 9×5 inch loaf pan.
In a medium bowl, dredge blueberries in 2 tbls flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, soda and salt.
In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in mashed banana.
Add blueberry mixture to creamed mixture and stir just until moistened. Spoon batter into the prepared pan.
Bake for 50 to 55 minutes or until a wooden toothpick comes out clean. Cool in pan for 10 minutes.
Remove from pan and cool completely on a wire rack

Cream Cheese Banana Bread 

INGREDIENTS
1/2 cup margarine, softened
1 package cream cheese, softened
1 1/4 cups white sugar
2 eggs
1 cup mashed bananas
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsps baking powder
1/2 tsp baking soda
3/4 cup chopped pecans
2 tbls brown sugar
2 tsps ground cinnamon

DIRECTIONS
Cream the butter or margarine and cream cheese together. Gradually add the white sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder and soda; mix until batter is just moist. In a small bowl, mix together chopped pecans, 2 tbls brown sugar and cinnamon. Divide 1/2 batter into two greased and floured 8×4 inch loaf pans. Sprinkle pecan mixture over batter in pans and top with remaining batter. Bake at 350 degrees F for 45 minutes or until an inserted toothpick comes out clean.

January is Hot Tea Month and most of us have already made resolutions of one sort or another. Those that are simple to incorporate into our lives are the ones we are most likely to stick with past January. The potential benefits of adding tea to our diets, an easy and inexpensive addition to our daily lives, may aid in the ongoing battle of the bulge and increase the body’s immunity to colds and flu.

Tea Loaf

Ingredients:
2 cups + 2 tbsp hot brewed earl grey tea
1 cup raisins
2 1/2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp black pepper
1/2 cup butter
6 tbsp icing sugar, sifted

Directions:
-Preheat oven to 350º F.
-Pour 2 cups hot Earl Grey tea over raisins and set aside to soak.
In medium bowl, sift together flour, sugar, baking powder, salt and spices.
-Cut in butter until blended thoroughly.
-Add tea with raisins and stir until smooth.
-Pour into loaf pan and bake for 50-60 minutes, when a tester inserted in the center of the loaf comes out clean.
-Allow to cool for 10 minutes, then remove loaf from pan. Stir together remaining tea with icing sugar and brush over loaf.
-Serve warm with sweet butter. Loaf will keep for 3 days wrapped well and at room temperature.

Tea Soup

Ingredients:
5 cups vegetable stock, broth or bouillon4 large cloves garlic, minced or pressed
3 teaspoons dried thyme, lightly crushed
3 cups chopped broccoli
1/2 pound small shells or other macaroni shapes
1 cup prepared green tea at regular strength
juice of one lemon
1/8 teaspoon freshly ground black pepper  
salt to taste

Directions:
-Combine the stock, garlic & thyme in a heavy saucepan. Bring to a boil.
-Stir in the broccoli and macaroni, reduce heat and simmer until the macaroni is just at the al dente stage of tenderness, about eight to twelve minutes depending on the shape chosen.
-Stir in the tea and heat through for about a minute. Remove from heat and stir in the lemon juice and pepper and adjust the salt if necessary.
-Serve immediately and piping hot.

CHRISTMAS BREAD

INGREDIENTS:
1 (10-ounce) jar maraschino cherries
1/3 cup softened butter or margarine
2/3 cup firmly packed brown sugar
2 eggs
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup chopped macadamia nuts or walnuts 

DIRECTIONS:
1.Drain maraschino cherries, reserving two tablespoons of juice. Coarsely chop cherries; set aside.

2.Combine butter, eggs and brown sugar and reserved cherry juice in a bowl. Mix on medium speed with a mixer until ingredients are thoroughly combined. Combine flour, salt and baking powder; mix well. Add mixture of flour and mashed bananas alternately, beginning and ending with flour mixture. Stir in drained cherries and nuts. Lightly spray a 9×5x3-inch baking pan with non-stick cooking spray. Spread batter evenly in pan.

3.Bake in a preheated 350° F oven one hour or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack.

 CHRISTMAS MORNING BREAKFAST

INGREDIENTS: 
12 ounces  breakfast sausage 
3 slices white bread, torn into bite-size pieces 
1/2 cup shredded Monterey Jack cheese 
6 eggs 
1 cup low-fat milk 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1/2 cup shredded Cheddar cheese 

DIRECTIONS:
1. Brown and crumble the sausage in a skillet over medium heat. Remove it from the heat, drain off fat and let cool.

2. Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Monterey Jack cheese.

3. In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour the mixture over the contents of the dish then top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight.

4. In the morning, heat the oven to 325º. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through. Makes about 6 servings

Apple Brown Rice

Ingredients:
2 tbsp olive oil
1 x large onion, peeled and chopped
2 x local apples, cored and chopped
2 cups brown rice
1/2 tsp cinnamon
4 cups water
Salt and pepper to taste

Directions:
Add the onion and oil to a small saucepan and sauté over medium high heat until the onion just begins to turn golden brown, about five minutes.
Add the apple, rice, cinnamon, water and seasoning and stir well. Bring everything to a simmer and cover with a tight fitting lid. Turn heat to low and cook until water has been absorbed and rice is tender, about forty-five minutes.
Without removing the lid turn off the heat and let the rice rest, undisturbed, for another ten minutes or so before serving.

Apple Pie Carrots

Ingredients:
4 carrots, peeled and cut into 1” chunks
1 cup apple cider
1 tbsp cinnamon
2 tbsp butter
Sprinkled sea salt and freshly ground black pepper, to taste
1/2 cup raisins

Directions:
Place everything in a small saucepot with a tight-fitting lid and bring to a simmer. Cook just until the carrots are tender, about 15 minutes or so. Stir in the raisins just before serving.

Five-Minute Apple Crisp

Ingredients:
4 apples
3 tbsp butter
3 tbsp brown sugar
2 oz  apple brandy
1 cup crunchy granola
4 serving vanilla ice cream

Directions:
Peel and core and half apples. Slice into 1/4-inch pieces
In a sauté pan over medium high heat, melt butter and add apples. Sauté for 5 minutes, or until they begin to brown. Add brown sugar and cook for 4 more minutes or until apples are well browned. Pour in Calvados, let it heat up for 10 seconds, then ignite.  Add granola, toss a few times and serve immediately over ice cream.

www.foodtv.ca

SLOPPY JOE SPAGHETTI CUPS

Ingredients
8 oz. spaghetti, uncooked, broken in half
vegetable cooking spray
1 egg, lightly beaten
1/2 C. fat-free sour cream
3/4 C. fat-free sharp cheddar cheese, grated and divided
1/4 tsp. salt
3/4 lb. lean ground beef
1 1.31 oz. package Sloppy Joe seasoning mix
1 6 oz. can tomato paste
1 C water

Directions
Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F.
Break spaghetti in half; cook pasta according to package directions. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside.
Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside.
Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese.
Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately

JAPANESE PASTA

Ingredients
1 pound Spaghetti or Linguine, uncooked
12-16 oz. flank steak, cut on diagonal into thin strips (across the grain of the meat)
1/3 cup low-sodium soy sauce
1 red bell pepper, halved and sliced
2 carrots, sliced into 1/4-inch rounds
2 bunches scallions, sliced

Directions
Prepare pasta according to package directions; drain.
In a non-stick skillet, saute the flank steak over high heat. If it begins to stick, add a little soy sauce, one tablespoon at a time. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red bell pepper, carrots and scallions. Increase heat to medium-high and cook three minutes. Toss with pasta and serve.