Cereals

[Kitchen Witch]

Barbecued Pork Strips
Servings: 4

3 cups rice krispies (crushed to 1 1/2 cups)
1 teaspoon mesquite chicken seasoning
1/2 cup barbecue sauce
3 tablespoons apple juice
1/4 cup all-purpose flour
1 pound boneless pork chops, 1/2-inch thick

1. Place rice krispies cereal in shallow bowl or plate. Mix in mesquite seasoning. Set aside. In small bowl, combine barbecue sauce and apple juice. Set aside. Place flour in second shallow bowl or plate. Set aside.

2. Trim fat off chops and cut chops lengthwise into 1/2-inch strips. Coat pork strips with flour, shaking off excess. Dip in sauce to coat and roll in cereal. Place in single layer on foil-lined baking sheet coated with cooking spray.

3. Bake at 400° F about 30 minutes or until pork is tender and no longer pink. Do not cover or turn pork while baking. Serve hot.

[Kitchen Witch]

Baked Chicken

Servings: 6



3 cups rice krispies (crushed 3/4 cup)
1/3 cup Parmesan cheese
2 egg whites
1/3 cup fat-free milk
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon thyme
1 teaspoon basil
6 boneless, skinless, split chicken breasts, rinsed and drained (about 1 1/2 lb.)



1. Combine rice krispies cereal and cheese in shallow pan or plate. Set aside.

2. In small mixing bowl, beat egg whites and milk slightly. Add flour, salt and spices. Mix until smooth. Dip chicken in batter. Coat with cereal mixture. Place in single layer in shallow baking pan coated with cooking spray or foil lined coated with cooking spray.

3. Bake at 350° F about 55 minutes or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

[Kitchen Witch]

Baked Chicken Supreme
Servings: 6


4 cups rice krispies (crushed to 2 cups)
1 teaspoon paprika
1 egg
3/4 cup milk
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
3 pounds chicken pieces, washed and patted dry
3 tablespoons margarine or butter, melted


1. Place rice krispies cereal in shallow dish or pan. Stir in paprika. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, pepper and poultry seasoning. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, skin side up in shallow baking pan coated with cooking spray or foil lined. Drizzle with melted margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

[Kitchen Witch]

All-Bran® Noodles
Servings: 6


1 cup All-Bran® Original
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 cup skim milk
2 egg whites
6 cups water or chicken broth


1. In large bowl, combine Kellogg's® All-Bran® cereal, flours and salt. Mix in milk and egg whites, adding enough extra flour to make a stiff dough, if necessary.

2. Roll dough on well-floured surface to 1/16-inch thickness. Let dry 1 hour. Cut dough into 3-inch strips. Flouring dough slightly, if necessary, layer 4 or 5 strips on top of each other. Cut each stack, crosswise into 1/4-inch noodles. Spread noodles loosely on floured surface. Let dry about 2 hours.

4. Drop noodles into boiling water or chicken broth. Cook, uncovered about 10 minutes or until tender. Drain. Serve hot.

[Kitchen Witch]

Barbecue Meatloaf

Preparation Time: 25 minutes
Total Time: 55 minutes
Servings: 6


1 egg
2/3 cup milk
1 tablespoon chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups Corn Flake Crumbs
1 pound ground beef
2/3 cup chili sauce
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
1 tablespoon vinegar


1. In large mixing bowl, combine egg, milk, onion, salt and pepper; beat well. Add crumbs. Stir to combine. Let stand 1 to 2 minutes or until cereal is well softened; beat well. Add ground beef. Mix only until combined. Place in greased or foil-lined bread baking pan.

2. In small bowl mix chili sauce, sugar, mustard and vinegar. Brush or spoon onto loaf.

3. Bake at 350° F about 30 mintues for medium doneness.

[Kitchen Witch]

Cheddar Meatballs

3 1/2 cups Corn Flakes
2 eggs
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/2 pound ground beef
1 cup (4 oz.) shredded Cheddar cheese


1. Measure 2 cups of the cereal into medium mixing bowl. Crush slightly. Add eggs and milk. Mix well. Let stand 5 minutes or until cereal softens. Stir in salt, pepper and nutmeg. Add beef and cheese, mixing until combined.

2. Crush the remaining 1 1/2 cups cereal into fine crumbs. Shape beef mixture into 1-inch meatballs. Roll in cereal crumbs. Place in single layer in shallow baking pan coated with cooking spray.

3. Bake at 400° F about 12 minutes or until browned. Serve as appetizer with chili sauce dip or as entree with buttered noodles. Serve hot.

Yield: 3 dozen (36) meatballs

[Kitchen Witch]

Frosted Meat Loaf

4 cups Corn Flakes (crushed to 1 cup) or 1 cup Corn Flake Crumbs
2 egg, slightly beaten
1 cup milk
2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1/4 cup chopped parsley
1 tablespoon chopped onion
1 1/4 pounds lean ground beef
1/4 pound ground pork
4 cups seasoned mashed potatoes
1 cup Corn Flakes
1 tablespoon margarine or butter, melted


1. In large mixing bowl, combine the 4 cups cereal with next nine ingredients and mix thoroughly. Press lightly in 9 x 5 x 3-inch loaf pan coated with cooking spray.

2. Bake at 350° about 1 hour.

3. Unmold loaf and place on baking sheet coated with cooking spray or ovenproof platter. Spread mashed potatoes over top and sides of loaf.

4. Combine the remaining 1 cup cereal with melted margarine. Sprinkle evenly over mashed potatoes.

5. Return to oven and bake about 20 minutes longer or until lightly browned and meat is no longer pink.

[Kitchen Witch]

Meal-in-One Meat Loaf


4 cups Corn Flakes (crushed to 1 cup) or 1 cup Corn Flake Crumbs
1 1/4 pounds ground beef
1/4 pound ground pork
2 egg, slightly beaten
1 cup milk
2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1/4 cup finely chopped onions
1 cup grated, raw carrots
1/4 cup finely cut parsley
2-3 cups hot, seasoned mashed potatoes
1 can (8 oz. 1 cup) tomato sauce, heated


1. In large mixing bowl, thoroughly combine cereal and remaining ingredients except mashed potatoes and tomato sauce. Spread mixture evenly in two 8-inch round cake pans coated with cooking spray.

3. Bake at 350° F about 45 minutes. Remove from pans and place on serving platter. Spread mashed potatoes between layers. Pour tomato sauce over top. Cut in wedges to serve. Serve hot.

[Kitchen Witch]

Quick Savory Meatloaf

1 egg
3/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/3 cup finely chopped onion
2 cups Rice Krispies
1 1/2 pounds lean ground beef

Golden Mushroom Sauce
1 can (10 3/4 oz.) condensed golden mushroom soup
1/2 cup red wine


1. In large mixing bowl, beat egg slightly. Stir in remaining ingredients except ground beef. Let stand about 5 minutes or until cereal softens. Beat well. Add ground beef. Mix until combined. Shape into loaf. Place in shallow baking pan coated with cooking spray or foil lined.

2. Bake at 350° about 1 hour or until well browned and center is cooked. Serve with Golden Mushroom Sauce.

3. To make sauce, heat soup in small saucepan over low heat, stirring frequently. Stir in wine. Continue cooking until mixture boils. Serve immediately.

Note

Savory Cheeseburgers: Shape mixture into 8 patties. Place in single layer in greased or foil lined shallow baking pan. Bake at 350 F about 25 minutes. A few minutes before end of baking time, top each pattie with cheese slice. Serve on toasted hamburger buns.

Variation: Horseradish Sauce (Serve in place of Golden Mushroom Sauce)

1 carton (8 oz., 1 cup) sour cream 1/4 cup prepared horseradish 1 tablespoon chopped chives 1/2 teaspoon salt 1 tablespoon milk

Combine all ingredients. Refrigerate and serve cold.

[Kitchen Witch]

Southwest Stuffed Peppers


6 large green bell peppers
1 pound lean ground beef
1 medium onion, sliced
2 cups Rice Krispies
or 2 cups Corn Flakes
1/8 teaspoon minced garlic
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1 can (2.25 oz.) sliced ripe olives, drained
1 can (6 oz.) tomato paste
1 can (14.5 oz.) whole peeled tomatoes, drained
1/2 cup shredded, sharp Cheddar cheese


1. Wash peppers. Cut off tops and remove seedy portions. Precook in large amount of boiling water about 5 minutes. Drain well. Place peppers, cut side up, in shallow baking pan coated with cooking spray. Set aside.

2. In 12-inch fry pan, cook ground beef and onion until meat is browned, stirring frequently. Drain off drippings. Add remaining ingredients except cheese. Stir to combine, cutting tomatoes into pieces with spoon. Remove from heat. Spoon into peppers, dividing evenly.

3. Bake at 350° F about 25 minutes or until filling is thoroughly heated. Remove from oven. Sprinkle tops with cheese. Return to oven. Bake about 5 minutes longer or until cheese melts. Serve hot.

MICROWAVE DIRECTIONS:

1. Wash peppers. Cut off tops and remove seedy portions. Lightly salt inside of each pepper. Place peppers, cut side up, in 12 x 7 1/2 x 2-inch (2qt.)glass baking dish. Set aside.

2. Place ground beef and onion in 8 x 8 x 2-inch (1 1/2qt.) glass baking dish. Stir to crumble. Microwave on HIGH 6 to 7 minutes or until beef is cooked, stirring occasionally. Drain off drippings. Add remaining ingredients except cheese. Stir to combine, cutting tomatoes into pieces with spoon. Spoon filling into peppers, dividing evenly. Cover stuffed pepper with plastic wrap. Poke several holes in plastic wrap to allow steam to escape.

3. Microwave on HIGH about 15 minutes or until filling is thoroughly heated and peppers are tender. Sprinkle tops with cheese. Microwave on HIGH until cheese melts.

[Kitchen Witch]

Lasagna

1/2 pound lean ground beef
1/2 pound lean ground turkey
4 cups Corn Flakes
1 clove garlic, minced
1 tablespoon basil
1 1/2 teaspoons salt
1 can (16 oz.) whole peeled tomatoes
2 cans (6 oz. each) tomato paste
2 cups water
10 ounces lasagna noodles, uncooked
2 eggs
3 cups part-skim ricotta cheese
2 tablespoons parsley flakes
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper
3 cups (12 oz.)shredded Mozzarella cheese


1. In 12-inch fry pan, brown ground beef and turkey. Drain off excess drippings. Stir in next 7 ingredients. Cover and simmer 15 minutes, stirring occasionally.

2. While meat mixture simmers, cook noodles according to package directions. Drain, rinse and set aside.

3. Beat eggs slightly. Add remaining ingredients except Mozzarella cheese.

4. Cover bottom of 13 x 9 x 2-inch baking dish with thin layer of meat mixture. Then layer half the noodles in baking dish. Spread with half the remaining meat mixture. Top with half the mozzarella cheese. Spread half the egg mixture over the mozzarella cheese. Repeat layers.

5. Bake at 375° F about 30 minutes or until thoroughly heated and lightly browned. Let stand about 10 minutes before serving.

[Kitchen Witch]

Saucy Beef Bake

1 cup elbow macaroni, uncooked
2 cans (8 oz. each) tomato sauce
2 eggs
1/3 cup finely chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sage
1 teaspoon chili powder
2 tablespoons Worcestershire sauce
3 cups Corn Flakes (crushed to 3/4 cup) or 3/4 cup Corn Flake Crumbs
1 1/2 pounds lean ground beef
2 teaspoons parsley


1. Cook macaroni according to package directions until tender. Drain well. Set aside.

2. In medium mixing bowl, combine 1 can of the tomato sauce, eggs, onion, seasonings, Worcestershire sauce and cereal. Beat well. Add beef and cooked macaroni, mixing thoroughly. Press firmly and evenly into round 2-quart baking dish or 8-inch ring mold coated with cooking spray.

3. Bake at 350° F about 1 hour or until meat is done. Meanwhile heat remaining can of tomato sauce.

4. After removing beef bake from oven, let stand 5 minutes. Invert onto heated serving platter. Garnish with parsley. Serve with heated tomato sauce.

[Kitchen Witch]

Saucy Stroganoff

2 beef bouillon cubes
3/4 cup boiling water
3 tablespoons ketchup
1 tablespoon prepared mustard
1/4 cup chopped onion
1/4 teaspoon liquid red pepper sauce
2 cups Corn Flakes (crushed to 1/2 cup)
1 egg
1 1/2 pounds lean ground beef
1/2 cup boiling water
1 can (10 3/4 oz.) low sodium, condensed cream of mushroom soup
1 cup sour cream
2 teaspoons Worcestershire sauce
1 can (3 oz.) sliced mushrooms, drained
1/4 teaspoon dry minced garlic
1 tablespoon dried parsley flakes
Hot, cooked noodles or rice


1. In large mixing bowl, dissolve 1 bouillon cube in the 3/4 cup water. Add next 6 ingredients. Beat well. Add ground beef. Mix until combined. Portion meat mixture, using level tablespoon. Shape into meatballs. Place in single layer in shallow baking pan, coated with cooking spray or foil lined.

2. Bake at 400° F about 15 minutes or until well browned.

3. In 2-quart saucepan, dissolve remaining bouillon cube in the 1/2 cup water. Stir in soup, sour cream, Worcestershire sauce, garlic, mushrooms and 2 teaspoons of the parsley flakes. Cook over medium heat, stirring frequently, until sauce is thoroughly heated. Add meatballs. Cook until thoroughly heated. Serve meatballs over hot cooked noodles or rice. Sprinkle with remaining 1 teaspoon parsley flakes. Serve hot.

[Kitchen Witch]

Stroganoff 'N Herb Biscuits

1 1/2 pounds lean ground beef
1/3 cup finely chopped onion
1 tablespoon parsley flakes
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 can (6 oz. 1 cup) mushroom stems and pieces, drained
1 can (10 1/2 oz., 1 1/4 cup) condensed vegetable soup
1 cup sour cream
1/2 cup milk

Biscuits
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon pepper
1/2 cup All-Bran or 1/2 cup Bran Buds
1/4 cup shortening
3/4 cup milk
1 teaspoon poppy seeds


1. In large fry pan, brown beef with onions, parsley and garlic powder. Drain off excess fat. Stir in salt, pepper, mushrooms and soup. Simmer 15 minutes. Blend in sour cream and milk. Heat thoroughly. Place in 9 x 9 x 2-inch baking pan or dish. Set aside.

2. Stir together flour, baking powder, salt, paprika, celery seed and pepper in medium mixing bowl. Stir in cereal. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Add milk, stirring only until combined. Drop by tablespoon over meat mixture. Sprinkle biscuits with poppy seeds.

3. Bake at 475° F about 15 minutes or until biscuits are golden brown.

[Kitchen Witch]

Tangy Meatballs


1 cup Rice Krispies
2/3 cup non-fat dry milk powder
1/4 cup finely chopped onion
2 tablespoons ketchup
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 pound lean ground beef

Sauce
1 can (15 oz.) tomato sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper


1. In large mixing bowl, combine cereal, dry milk, the 1/4 cup onion, the 2 tablespoons ketchup, egg, salt and pepper. Add beef, mixing only until combined. Using level tablespoon, portion and shape into balls. Place on baking sheet coated with cooking spray.

2. Bake at 400° F about 12 minutes or until browned.

3. To make sauce, combine all sauce ingredients in 3-quart saucepan. Simmer over low heat 15 minutes, stirring frequently. Add meatballs to sauce and continue simmering 10 minutes longer. Serve hot over rice, if desired or as an appetizer.

[Kitchen Witch]

Tangy Sausage Burgers


1 can (17 oz.) apricot halves
1 egg
2 tablespoons chopped onion
2 cups Rice Krispies
1 pound bulk pork sausage
1/2 pound ground lean beef
1 can (8 oz.) tomato sauce
1/4 cup light corn syrup
1 teaspoon Worcestershire sauce


1. Drain apricots, reserving syrup. Reserve eight apricot halves. Chop remaining apricots. Set aside.

2. In large mixing bowl, beat egg until foamy. Stir in onion, chopped apricots and cereal. Add ground meat, mixing only until combined. Shape into eight burgers and place in foil-lined baking pan. Place one reserved apricot half, out side up, on top of each burger, pressing in lightly.

3. Bake at 350° F about 30 minutes or until thoroughly done. Do not turn.

4. While burgers are baking, combine tomato sauce, corn syrup, Worcestershire sauce and 1/4 cup of the reserved apricot syrup in small saucepan. Simmer over low heat about 10 minutes. Serve over burgers.

Yield: 8 burgers

[Kitchen Witch]

Tex-Mex Meat Loaves

2 cups Corn Flakes
1 egg
2/3 cup fat-free milk
1 tablespoon chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
2/3 cup chili sauce
2 tablespoons firmly packed brown sugar
1 teaspoon dry mustard
1 tablespoon vinegar


1. In large mixing bowl, combine cereal, egg, milk, onion, salt and pepper. Let stand 2 minutes or until cereal softens. Add ground beef. Mix only until combined. Portion and shape into 6 small loaves. Place in shallow baking pan coated with cooking spray.

3. In small bowl, combine chili sauce, sugar, mustard and vinegar. Brush or spoon over loaves.

4. Bake at 350°F about 30 minutes or until done. Serve hot.

[Kitchen Witch]

Corn and Potato Chowder

1/4 pound salt pork , diced
1/2 cup finely chopped onions
1 cup diced, raw potatoes
1 cup boiling water
2 1/2 cups whole kernel corn
2 cups milk
1 tablespoon flour
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons minced parsley
1 cup Rice Krispies


1. Cook salt pork in fry pan until brown and crisp. Remove from pan and drain on paper towels. Cook onions in drippings until tender and lightly browned. Drain onion reserving drippings.

2. In 3 quart saucepan, cook onions, potatoes and water for 10 minutes, covered. Add corn and milk. Blend 1 tablespoon drippings with flour and seasonings. Gradually stir into chowder. Cook about 10 minutes longer or until potatoes are tender. Stir in parsley.

3. Brown cereal in 1 tablespoon of reserved drippings. Mix with salt pork cubes. Sprinkle over hot chowder. Serve hot.