assorteds..................

[Kitchen Witch]

Pan-Fried Potato Dices

* 2 tablespoons oil
* 2 tablespoons butter
* 8 potatoes, peeled
* 1/3 cup tiny sweet green pepper dices, membranes and seeds removed
* 1/3 cup tiny onion dices
* Salt and pepper, to taste
* Paprika, to taste

* Into a frypan, heat together oil and butter over low heat.
* Meanwhile, dice peeled potatoes.
* Into hot oil/butter mixture, mix together potato, sweet green pepper and onion dices.
* Salt, pepper and sprinkle all over with paprika.
* Cook over medium-low heat, stirring often until done.




Ginger Cauliflower
Servings: 4 to 6

* 1 large cauliflower
* 1 cup chopped onion
* 1 cup plain yogurt
* 1/8 cup freshly chopped coriander
* 1/4 teaspoon ground clove
* 1/2 teaspoon cardamom
* 1 tablespoon freshly grated ginger
* 2 tablespoons vegetable oil
* Tomato slices, to decorate

* Steam whole cauliflower for 10 minutes; drain reserving 1 cup cooking liquid seperately.
* Well mix together chopped onion, yogurt, chopped coriander, ground clove, cardamom and freshly grated ginger.
* Heat vegetable oil into a frypan.
* Stir in yogurt mixture; simmer for 6 minutes.
* Remove from heat; leave to cool.
* Transfer steamed drained cauliflower into a casserole; delicately spoon yogurt sauce all over cauliflower.
* Pour reserved cooking liquid all around cauliflower.
* Cover casserole; simmer for 30 minutes, until cauliflower is tender, sprinkling cauliflower with cooking juices from time to time.
* Serve cauliflower, garnished with tomato slices.



Meal in a Frypan
Comments: Do not salt this mixture.

* 1 pound ground beef
* 1 onion, chopped
* 1 cup soy sauce
* 1/2 cup water
* 1/4 teaspoon pepper
* 2 peeled potatoes, thinly sliced
* 1 sweet green pepper, membranes and seeds removed, sliced
* 2 tomatoes, sliced
* 1/4 cup chopped celery
* 2 cups shredded cabbage

* Brown together ground beef and chopped onion, until ground beef is no longer pink.
* Mix in soy sauce, water, pepper and potato, sweet green pepper and tomato slices, chopped celery and shredded cabbage.
* Boil mixture for 1 hour, over high heat.
* Lower heat.
* Simmer over low heat for 15 minutes or more, until all ingredients are done, before serving.




A New Twist on Easy Tuna Casserole
Servings: 4


* 1 [7-ounce] can tuna fish, drained and broken-up
* 1 [10-ounce] can chicken noodle soup concentrate
* 1 [10-ounce] can cream of mushroom soup concentrate
* 1 [3-ounce] can dry Chinese noodles
* 1 [5 1/3-ounce] can evaporated milk

* Preheat oven to 350°F .
* Well mix together all ingredients.
* Pour mixture into a greased 6-cup casserole.
* Bake into preheated oven for 30 minutes, before serving.



Carrot Pattie
This is a nice crunchy add-on to a meal!

* 1 pound carrots
* 3 tablespoons butter
* 1 tablespoon sugar
* A little salt
* A little pepper

* Cut carrots into really, really thin slices [using the thin cutting disc of a food proceesor if possible].
* Into a frypan, melt butter until bubbling.
* Evenly arrange carrot slices over bottom of frypan.
* Sprinkle carrot slices all over with sugar, salt and pepper.
* Fry over high heat for 5 minutes, without stirring.
* Turn carrot slices into a single pattie.
* Fry on other side for 5 minutes more.
* Serve immediately.




Vegetables au Gratin

* 1 [10-ounce] can Cheddar cheese soup concentrate
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon dry mustard
* 2 cups drained still hot boiled mixed vegetable pieces

Crumbs Mixture

* 1/2 cup dry breadcrumbs
* 1/2 cup crushed cereals such as Cheerios, Kix or Wheaties
* 1 tablespoon butter or margarine, melted
* 1/8 teaspoon salt

* Preheat oven to 325°F .
* Well mix together all crumbs mixture [dry breadcrumbs, crushed cereals, butter or margarine and salt].
* Into a clean medium bowl, mix together Cheddar cheese soup concentrate, Worcestershire sauce and dry mustard.
* Delicately stir in drained still hot boiled mixed vegetable pieces.
* Pour mixture into a 4-cup oven-safe casserole.
* Sprinkle mixture all over with crumbs mixture.
* Bake into preheated oven for 15 to 20 minutes, until really hot, before serving.




Pasta In a Pinch

* 2 tablespoons olive oil
* 1 red onion, sliced
* 3 cloves garlic, sliced
* 2 teaspoons pepper flakes
* 1 [20-ounce] can Italian tomatoes, drained
* 10 ounces any pasta noodles
* 12 cups boiling water
* 1/4 cup freshly minced parsley
* Salt and pepper, to taste

* Soften together red onion and garlic slices into hot olive oil, over low heat.
* Mix in pepper flakes and drained Italian tomatoes.
* Leave mixture to simmer for 10 minutes stirring, until thickened.
* Meanwhile, boil pasta noodles into salted boiling water.
* Drain 'al dente' pasta noodles; transfer drained pasta noodles into a large bowl.
* Pour sauce all over drained pasta noodles, sprinkle mixture with freshly minced parsley and thoroughly mix.
* Serve immediately.

[Kitchen Witch]

Pirate Stuffed Potato

1 can Salmon (14 3/4 oz)
6 baking potatoes, about 7 oz each
2 cups shredded mild cheddar cheese
1/2 cup milk
2 eggs
4 tbsps margerine
4 tbsps minced onions
1/4 tsp black pepper

Drain and flake the salmon and set aside. Pierce potato skins a few times with a fork and place in microwave. Cook until tender, about 18 minutes. cut a slice off the top of each potato and scoop out the inside, leaving 1/4 inch thick shell. Blend the potato pulp with 1/2 cup of cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on high power for 4 minutes. Sprinkle with remaining cheese and microwave 45 seconds, or until cheese is melted. You will have extra mixture. Use it for salmon patties the next day.

6 servings.

[Kitchen Witch]

Broccoli Casserole

2 pkgs chopped broccoli, cooked as directed and drained
1/2 stick margarine
20 Ritz crackers
1/4 lb Velveeta cheese, cubed
1 can cream of mushroom soup
salt and pepper

Mix cream of mushroom soup and cheese; pour over broccoli and mix gently. Put in a 1 1/2 qt casserole dish. Crush crackers. Melt butter and mix with crackers and put on top of mixture. Bake at 350 degrees for 20-30 minutes.

[Kitchen Witch]

Hashbrown Heaven

Preheat oven to 375 degrees. Spray 2 pie plate dishes with PAM.

Line dish with a thin layer of shredded potatoes. (you may use frozen or refrigerated potatoes)

Layer toppings as much as you prefer.

Sprinkle choice of meat topping(s), mushrooms, chopped red & green pepper and shredded cheese.

Beat 10 eggs well and blend in a can of Milnot or evaporated milk. Salt & pepper to taste.

Pour egg mixture over other ingredients and gently combine so eggs are throughout dish.

Bake 30-40min or until center is firm.

[Kitchen Witch]

Spinach Squares


2 pkg. 10 oz frozen chopped spinach, thawed and well drained
1 C Jiffy Mix or Bisquick
1/2 C Parmesan cheese grated
1 C shredded cheese
1/2 tsp seasoned salt
4 eggs, beaten
1/2 C oil
1/2 C onion, chopped
1 garlic clove, minced
1 C shredded Monterey jack
1/2 tsp salt
1/2 tsp oregano

Grease a 9 x 13 pan. Heat oven to 350. Mix all ingredients in a large bowl and spread into prepared pan. Bake about 25 minutes. Let cool slightly and cut into squares.

This is great as an appetizer and a side dish for breakfast.

[Kitchen Witch]

Skillet Ranch Vegetables


1 tablespoon cooking oil
1 envelope (.4 ounce) buttermilk ranch salad dressing mix
2 medium carrots, thinly sliced
2 medium yellow squash, sliced
2 medium zucchini, sliced

In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all vegetables are tender. Remove with a slotted spoon to serving dish.

Yields: 4 servings.

[Kitchen Witch]

Caramelized Shallots


6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
(To peel shallots easily, drop them into a pot of boiling water for less than 1 minute. Drain, then remove skins).
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees.

Melt the butter in a 12 inch ovenproof sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt and pepper and toss well. Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley and serve hot.

[Kitchen Witch]

POTATOES
Serves 10-12 people

1 can Mushroom with Garlic soup
1 C sour cream
½ stick butter, melted
2 T Roasted Potato Seasoning mix
2 T vegetable oil
1 2 Lb. Bag frozen potato cubes, defrosted

Preheat oven to 350°.
Spray 9x13 pan with PAM.
Put all ingredients into pan and stir until thoroughly mixed.

Bake for 1 hour.

[Kitchen Witch]

Crisp Oven Browned Potatoes

3-4 raw potatoes, peeled and sliced
1/2 cup melted butter
salt and pepper

Heat oven to 350 degrees. Place sliced potatoes in ungreased, shallow 9x13 pan. Sprinkle with salt and pepper to taste. Drizzle melted butter over potatoes. Bake at 350 degrees 50-60 minutes until tender and brown. Baste occasionally with butter in the pan. Serves 4.

[Kitchen Witch]

Cheese Potatoes

6 - 8 med. potatoes - cooked 1/2 done cooled peel & grate on med. grater or use 2 lb. bag of frozen hashbrowns
2 cans of cream of chicken soup
1 8 oz. sour cream
1 tablespoon minced onion
2 cups grated cheddar (sharp) cheese

Mix together put in 9x13 pan cover with crushed potatoes chips mixed with 1/2 cup of grated cheddar cheese Bake 350 degrees for about 45 min.

[Kitchen Witch]

Ham & Broccoli Bake

10 oz. pkg. (1 1/2 cups) frozen, chopped broccoli
12 slices white bread, crusts removed
4 oz. (1 cup) shredded cheddar cheese
2 cups diced turkey ham
2 tbsp. finely chopped onion
6 eggs, slightly beaten
3 1/2 cups milk
1/2 tsp. salt
1/2 tsp. dry mustard

Grease 9" x 13" metal pan. Partially cook broccoli; drain well on paper towels. Cut off crusts and cube bread, spread in pan. Layer ham, then broccoli. Sprinkle onion then cheese.

In large bowl, combine beaten eggs, milk, salt and mustard. Pour over bread. Cover, refrigerate 6 hours or overnight.

Heat oven to 325 degrees. Bake uncovered for 1 1/4 hours until inserted knife comes out clean. Let stand 10 minutes before serving. Serves 8-12

[Kitchen Witch]

Hash Brown Casserole


One packet of frozen hash browns (shredded potatoes) 26 oz
1 medium onion chopped
1/2green pepper chopped
1 can mushroom soup
1 cup of milk
1 cup of grated cheese
1 Tablespoon of oil
Dash of hot sauce
Salt and Pepper to taste

You can prepare this the night before and cook it the next morning for brunch and you will be amazed at the compliments you get.

Saute onion and green pepper in oil. Add frozen shredded hash brown potatoes. Add can of condensed mushroom soup. Add milk and cheese. Add salt and pepper to taste and hot sauce. Cook for 4 minutes or so until everything is blended and put in a greased casserole dish (you can put it in the fridge at this point to bake later if so desired). Bake at 350 degrees for one hour (should be slightly brown on top).

[Kitchen Witch]

Hearty Mac 'N Cheese

Ready in 30 minutes or less

1 pound ground beef
1 small onion, chopped
2 packages (7 1/4 ounces each) macaroni & cheese dinner
1 cup (4 ounces) shredded mozzarella cheese
6 bacon strips, cooked and crumbled


In a large skillet, cook beef and onion over medium heat until meat is no longer pink.
Meanwhile, prepare macaroni and cheese according to package directions.
Drain beef mixture; stir into macaroni and cheese.
Transfer to a greased shallow 2 1/2 qt. baking dish.
Sprinkle with mozzarella cheese and bacon.
Broil until mozzarella is melted, about 2 minutes.
Yield: 6 to 8 servings.

[Kitchen Witch]

Baked Cheese Wonton Cups

Filling:
2 green onions
3 ou. cream cheese, cut in chunks
1/3 cup mayonnaise
4 ou. grated cheddar cheese (or smoked gouda works well)
2/3 cup crabmeat, (Can vary the recipe with bay shrimp or chopped mushroom for the filling
2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Essence of Emeril seasoning or something similar

Heat oven to 350 degrees. Lightly spray 12 small muffin cups. Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.

Saute green onions. Melt cheeses and mayonnaise in pan. Add seasonings and lemon juice. Add filling (could be crab, shrimp, mushrooms) to heat only. Scoop into wonton cups. Bake 12-15 minutes until wontons are golden brown.

[Kitchen Witch]

Salmon Puppies


1 cup cornmeal
1 1/4 tsp salt
1/2 tsp sugar
1 tsp baking powder
1 egg
1/4 cup milk
1/2 cup water
2 tbsp flour
1/4 cup bisquick
1 pound fresh salmon

Mix first nine ingredients together until it has the consistency of pancake batter. Cut up salmon in bite size pieces. Coat Salmon and fry in hot corn/peanut oil until light golden brown. Do not overcook. The salmon is done when it flakes.

[Kitchen Witch]

Crab Scramble
Serves 6

1/2 cup (1 stick) butter
9 eggs, slightly beaten
1/2 cup milk
1 package (8 ounces) cream cheese, cubed small
6-8 ounces fresh crab meat, flaked
1/2 teaspoon salt
1 tablespoon chopped fresh dill

Fresh fruit for garnish

Melt butter in a 12x7 inch pan. In a medium bowl, add eggs milk cubed cream cheese, crabmeat, salt, and pepper: pour into pan over butter. Bake at 350 degrees for 30 minutes.

Remove from oven and let rest 5 minutes.

To serve, cut into squares and sprinkle with dill.

[Kitchen Witch]

Stuffed Taters

1/3 cup cottage cheese
3 Tbsp. Parmesan cheese (grated)
1 Tbsp. hot mustard
1 Tbsp lemon juice
1 Tsp. horse radish
2 cups fresh chopped broccoli, steamed and drained (or 10 oz, package of frozen chopped broccoli)
1 chopped Jalapino pepper
3 hot, freshly baked potatoes, halved
Paprika and black pepper

Mix cottage cheese, Parmesan cheese, lemon juice, and mustard and horse raddish until smooth. Stir in the broccoli and Jalapino.

Break up the potato interiors with a fork, but do not break up the peel skins. Top each potato half with the broccoli-cheese mix and sprinkle with paprika and black pepper. Serve the peels hot.

[Kitchen Witch]

Asparagus with Zita Pasta

1 Clove garlic, minced
1 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon dried rosemary
1/2 Cup Chicken Broth
1/4 Parmegiano-Reggiano
16 fresh or frozen asparagus spears
2 green onions, chopped
2 Tablespoon chopped Italian parsley
8 Ounce Zita Tagliata Pasta
Fresh Ground Pepper

Follow package directions to prepare pasta to al dente. Cut asparagus spears into thirds with a diagonal cut. Heat oil in a deep sauté pan over medium heat. Add garlic, rosemary onions and sauté for 2 minutes. Add asparagus and continue to sauté for 1 minute. Add broth, parsley and pasta. Increase heat to high and bring to a boil to reduce broth. Toss with cheese and pepper. Serve immediately.

Serving Ideas:
For a change use Laurenti Linguini, Spaghetti, Penne, Fusilli, Capellini or Farfalle.

To keep it meatless, substitute with vegetable broth or water and season to taste.

Meal Idea: Add the crunch of a Green Salad with fresh raspberries or strawberries and chopped pecans.

[Kitchen Witch]

Cheesy Chicken Calzones

1 ready-to-bake pizza crust tube
1 Cup Kraft Cheddar & Monteray jack cheese, shredded
1 egg, beaten
1 Teaspoon garlic, minced
1/2 Pound chicken, cooked and shredded
1/3 Cup Philadelphia Lt. onion & chive cream cheese
1/4 Cup flour
2 Teaspoon green onions, sliced
2 Teaspoon oregano, finely chopped
cooking spray

Preheat oven to 400 degrees Fahrenheit. In a medium bowl combine chicken, cheese, oregano, onions, garlic and cream cheese thoroughly. On floured work space, unroll pizza dough and cut into 6 squares. Divide cheese mixture evenly between the 6 squares. Lift one corner and stretch over opposite corner. Seal edges of dough with tines of a fork. Place calzones on sprayed baking sheet and brush egg over the top of each. Bake for 25 minutes or until crust is golden brown.

[Kitchen Witch]

Italian B.L.T.

1 4-oz. pkg. Pancetta
6 Slice Tuscan bread, lightly toasted
6 pieces Boston lettuce
6 slices tomato
Balsamic Vinaigrette


In a large, nonstick skillet, fry pancetta over medium heat until crisp. Drain on paper towels.

Cut one slice of Tuscan bread in half. On one half, place one leaf of lettuce, one slice of tomato and 3 pieces of pancetta. Drizzle with balsamic vinaigrette and top with the other half. Repeat with remaining bread slices. Serve immediately.