tag:blogger.com,1999:blog-78585267895309211822024-02-08T10:01:58.979-08:00Leslies RecipesLeslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-7858526789530921182.post-10913277448914170202010-08-07T11:50:00.000-07:002010-08-07T12:06:21.873-07:00<strong><span style="font-family:georgia;font-size:180%;color:#ff6666;">Authentic Spaghetti</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> & Meatballs</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"></span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1 1/2 cups torn crustless Italian bread</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/4 cup milk</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1 1/2 lb ground beef chuck</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">2 eggs</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/3 cup chopped fresh parsley</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">3 Tbsp grated parmesan</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">4 garlic cloves, minced</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1 1/2 tsp salt</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/2 tsp pepper</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/4 cup olive oil</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/2 cup chopped onion</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">28 oz can Italian crushed tomatoes in puree</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/2 cup dry red wine</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/2 cup water</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1 lb spaghetti</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1 tsp oregano</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"></span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">In lg bowl, combine bread and milk. Let stand 5 min to soften bread. Add ground chuck, eggs, 3 Tbsp parsley, parmesan cheese, half the garlic, 1/2 tsp of the salt, and 1/4 tsp pepper. Blend to mix well. Form into 2 in meatballs.</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">In a lg skillet,heat 2 Tbsp olive oil. Add meatballs and cookover med high heat, turning, until browned. Remove from skillet and drain on paper towels.</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">In a lg pot, heat remaining 2 Tbsp olive oil over med heat. Addonion and cook until softened.Add garlic and cook 1 min longer. Add tomatoes, wine, water and remaining salt and pepper. Bring to a simmer and add meatballs. Cover,reduce heat to low and simmer 45 min.</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">Meanwhile, cook spaghetti in a lg pot of salted boiling water for 10-12 min and cook until firm, drain. Add remaining parsley and oregano to sauce and pour, with meatballs, over top of pasta. Sprinkle with extra parmesan if desired and toss together!</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-43054893643668969872010-08-07T11:41:00.000-07:002010-08-07T11:48:38.023-07:00<strong><span style="font-family:georgia;font-size:180%;color:#cc0000;"> Chicken Marsala</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">4 chicken drumsticks, about 1 lb</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">4 chicken thighs, about 1 lb</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">1 tsp salt</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">1/4 tsp pepper</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">2 Tbsp butter</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">2 Tbsp olive oil</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">1 sm onion, chopped</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">1/4 cup dry Marsala</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">1 cup chicken stock or canned broth</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"></span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">Rinse chicken and pat dry.</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">Season with salt and pepper. In a lg frying pan, melt butter with olive oil over med heat. Add chicken, in batches if necessary and cook 5 min, turning , until lightly browned on both sides. Remove chicken and set aside. Drain off almost all fat.</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;">Add onion to pan and cook over med heat about 2 min , or until softened. Return chicken to pan, along with marsala and stock. Bring to a boil, reduce heat to low, cover and simmer 25 minor until chicken is fork tender. Season with additional salt and pepper. Serve with hot cooked rice or noodles</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-10941212666327194632010-08-07T11:15:00.000-07:002010-08-07T11:29:05.028-07:00<span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong> Peachy Keen Smoothies</strong></span><br /><span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong>2 ripe peaches, halved, pitted, and cut into chunks</strong></span><br /><span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong>1 cup cottage cheese</strong></span><br /><span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong>1/2 cup reduced fat milk</strong></span><br /><span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong>4 Tbsp honey</strong></span><br /><span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong>2 Tbsp fresh lemon juice</strong></span><br /><span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong>Salt</strong></span><br /><span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong>Pinch of freshly grated nutmeg, plus more for sprinkling</strong></span><br /><span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong>Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2-3 min.</strong></span><br /><span style="font-family:georgia;font-size:180%;color:#ff9900;"><strong>Divide among glasses and sprinkle with more nutmeg </strong></span>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-41762713514582127742010-08-07T11:09:00.000-07:002010-08-07T11:15:03.701-07:00<strong><span style="font-size:180%;color:#ff9966;">Shrimp Pasta Salad</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">8 oz box small shell pasta</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">1/2 lb shrimp, cooked and shelled</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">3/4 cup roma tomatoes, diced</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">1 rib celery, diced</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">2 cups broccoli, chopped into small pieces, blanched and cooled</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">Dressing:</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">1/2 cup mayonnaise</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">1/4 cup Italian dressing</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">2 Tbsp parmesan cheese, grated</span></strong><br /><strong><span style="font-size:180%;color:#ff9966;"></span></strong><br /><strong><span style="font-size:180%;color:#ff9966;">Cook pasta until al dente. Drain. Toss with shrimp and veggies. Combine dressing ingredients. Stir dressing into salad and serve</span></strong><br /><strong><span style="font-family:Times New Roman;font-size:180%;color:#996633;"></span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-17868019535796847752010-08-07T11:02:00.000-07:002010-08-07T11:08:24.407-07:00<span style="font-size:180%;color:#ffff00;">Oven Creamed Potatoes</span><br /><span style="font-size:180%;color:#ffff00;"></span><br /><span style="font-size:180%;color:#ffff00;">6 lg potatoes, cooked and diced</span><br /><span style="font-size:180%;color:#ffff00;">1/4 cup butter</span><br /><span style="font-size:180%;color:#ffff00;">1/3 cup flour</span><br /><span style="font-size:180%;color:#ffff00;">3/4 tsp salt</span><br /><span style="font-size:180%;color:#ffff00;">1/4 tsp mustard</span><br /><span style="font-size:180%;color:#ffff00;">1/4 tsp black pepper</span><br /><span style="font-size:180%;color:#ffff00;">2 cans evaporated milk</span><br /><span style="font-size:180%;color:#ffff00;">2 cups grated cheese (I use sharp cheddar)</span><br /><span style="font-size:180%;color:#ffff00;"></span><br /><span style="font-size:180%;color:#ffff00;">in a saucepan, over very low heat, melt butter and stir in flour, salt, pepper and mustard.</span><br /><span style="font-size:180%;color:#ffff00;">Slowly add milka little at a time and cook, stirring constantly until it thickens.</span><br /><span style="font-size:180%;color:#ffff00;">Pour mixture into casserole dish then layer potatoes on top. Sprinkle cheese over potatoes. I usually add a little extra salt and pepper over the potatoes before adding the cheese. Ive also added crispy chopped bacon over the potatoes. this is so delicious..and a sure hit with kids!</span>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-25685248603290855312010-08-07T10:52:00.000-07:002010-08-07T11:01:47.812-07:00<span style="font-size:180%;color:#990000;">Chili Cheese Enchiladas</span><br /><span style="font-size:180%;color:#990000;">2 lb lean ground beef, cooked and drained</span><br /><span style="font-size:180%;color:#990000;">2 pkg taco seasoning mix</span><br /><span style="font-size:180%;color:#990000;">1 can Ranch style beans</span><br /><span style="font-size:180%;color:#990000;">1 lg onion, diced</span><br /><span style="font-size:180%;color:#990000;">4 cups shredded Monterey Jack cheese</span><br /><span style="font-size:180%;color:#990000;">1 lg can Hormel chili...with no beans</span><br /><span style="font-size:180%;color:#990000;">4-5 sliced green onions</span><br /><span style="font-size:180%;color:#990000;">20-6 in flour tortillas</span><br /><span style="font-size:180%;color:#990000;"></span><br /><span style="font-size:180%;color:#990000;">Cook ground beef. Set aside. Lay tortilla on a plate, top with spoonful of beef, beans, white onion, and a pinch of cheese. Roll and place seamside down in a 9x13 dish. Pour hot chili over all finished tortillas, then top with remaining cheese. Bake at 350 degrees for 40 min. Top with green onions if desired.</span><br /><span style="font-size:180%;color:#990000;">I also like to eat mine with a dollop of sour cream...yumm</span>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-29297875793052291282010-08-07T10:25:00.000-07:002010-08-07T10:52:31.414-07:00<strong><em><span style="color:#33cc00;"> </span><span style="font-size:180%;color:#009900;">Jalapeno Popper Dip</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">2-8 oz cream cheese, softened</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">1 cup mayonnaise</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">1 cup shredded Mexican cheese blend</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">1/2 cup parmesan cheese</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">4 oz can green chilies, chopped</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">1 cup panko bread crumbs</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">1/2 cup parmesan cheese</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">1/2 stick butter, melted</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;"></span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">Mix together first 6 ingredients until smooth. (no need to drain peppers)</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">Spread into greased casserole. In a bowl, mix breadcrumbs, 1/2 cup parmesan and melted butter. Mix well. Sprinkle crumb mixture evenly over top.</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">Bake in preheated 375 degree oven for about 20 min Top should be brown and bubbly.</span></em></strong><br /><strong><em><span style="font-size:180%;color:#009900;">Serve with Ritz crackers or french bread</span></em></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-91348043666414467822010-08-07T10:14:00.000-07:002010-08-07T10:24:09.170-07:00Strawberry Cream Cheese Pie<span style="font-size:180%;">Strawberry Cream Cheese Pie</span><br /><span style="font-size:180%;"> 2 deep dish pie crusts, cooked as directed and cooled</span><br /><span style="font-size:180%;"> Cream Cheese Filling:</span><br /><span style="font-size:180%;"> 8 oz cream cheese, softened</span><br /><span style="font-size:180%;"> 1 can condensed milk</span><br /><span style="font-size:180%;"> 1/3 cup lemon juice</span><br /><span style="font-size:180%;"> 1 tsp vanilla extract</span><br /><span style="font-size:180%;">Strawberry Glaze:</span><br /><span style="font-size:180%;"> 1 cup sugar</span><br /><span style="font-size:180%;"> 1/4 cup all purpose flour</span><br /><span style="font-size:180%;"> 1 1/2 cup water</span><br /><span style="font-size:180%;"> 1 sm box strawberry jello</span><br /><span style="font-size:180%;"> 3 cups sliced fresh strawberries</span><br /><span style="font-size:180%;"></span><br /><span style="font-size:180%;"> Mix cream cheese, condensed milk, lemon juice and vanilla. Beat well and refrigerate while preparing the glaze.</span><br /><span style="font-size:180%;"> In a small saucepan, mix sugar and flour...then add the water, jello and strawberries together. Bring to a boil then remove from heat. Let cool and refrigerate for 1/2 hour.</span><br /><span style="font-size:180%;"> Divide the cream cheese mixture between the two pie shells. top with cooled glaze and refrigerate for another hour before eating. Great topped with coolwhip..and this is a great summer desert!</span>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-87439513257942565032010-06-09T09:16:00.000-07:002010-06-09T09:23:12.852-07:00Wingin' it on the grill-Buffalo style<strong><span style="font-size:180%;color:#cc0000;"> Wingin' it on the grill- Buffalo Style</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"></span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"> 21/2 lbs chicken wings</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"> 1/2 cup Franks hot sauce</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"> 1/3 cup butter or margarine, melted</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"> Prepared blue cheese salad dressing</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"> Celery sticks</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"></span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"> Cut off wing tips from chicken wings; discard. Cut wings in half between remaining joint to make 2 pieces. Place wing pieces on grid. Grill over med-high coals 30 min or until thoroughly cooked and crispy, turning often. Place in lg bowl. Combine hot sauce and butter. Pour over wings; toss well to coat evenly. Serve wings with dressing and celery sticks. makes 6 servings</span></strong><br /><strong><span style="font-size:180%;color:#cc0000;"> </span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-26329808024326534922010-06-09T09:09:00.000-07:002010-06-09T09:15:36.278-07:00<strong><span style="font-family:georgia;font-size:180%;color:#339999;"> <span style="color:#cc9933;">Fillets stuffed with Crabmeat</span></span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"></span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"> 1 envelope Recipe Secrets Savory herb and garlic soup Mix</span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"> 1 pkg(6oz) frozen crabmeat, thawed and well drained</span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"> 1/2 cup panko breadcrumbs</span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"> 1/2 cup water</span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"> 2 tsp lemon juice</span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"> 4 fish fillets</span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"> 1 Tbsp margarine or butter, melted</span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"></span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"> Preheat oven 350. In med bowl, combine soup mix, crabmeat, breadcrumbs, water and lemon juice. </span></strong><br /><strong><span style="font-size:180%;color:#cc9933;"> Top fillets evenly with crabmeat mixture; roll up and secure with wooden toothpicks. Place in 2 qt oblong baking dish. Brush fish with margarine and bake 25 min or until fish flakes. Remove toothpicks before serving.</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-25072568562615418912010-06-09T09:00:00.000-07:002010-06-09T09:08:25.960-07:00<strong><span style="font-family:georgia;font-size:180%;color:#ff9900;"> Festive Skillet Fajitas</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> </span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> 11/2 lbs boneless, skinless chicken; cut into 1/2 in strips. </span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> 1 med onion, cut into thin wedges.</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> 2 cloves garlic, minced</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> 1 Tbsp veg oil</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> 1 can(141/2oz)Del Monte Mexican recipe stewed tomatoes</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> 1 can(7oz) whole green chilies, drained and cut into strips. </span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> 1/2 tsp ground cumin</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> 8 flour tortillas, warmed</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"></span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> In lg skillet, brown chicken with onion and garlic in oil over med heat. Stir in tomatoes, chilies and cumin; heat through. Fill warmed tortillas with chicken mixture. Garnish with sour cream. avocado or guacamole, cilantro and lime wedges, if desired. Serve immediately.</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-48355894714502967852010-06-09T08:50:00.000-07:002010-06-09T08:57:44.099-07:00Strawberry Muffins<strong><span style="font-size:180%;color:#ffcccc;"> Strawberry Muffins</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"></span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 11/4 cup all purpose flour</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 21/2 tsp baking powder</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 1/2 tsp salt</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 1 cup uncooked rolled oats</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 1/2 cup sugar</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 1 cup milk</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 1/2 cup butter, melted</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 1 egg, beaten</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 1 tsp vanilla</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> 1 cup chopped fresh strawberries</span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"></span></strong><br /><strong><span style="font-size:180%;color:#ffcccc;"> Preheat oven 425. Grease 12 muffin cups. Combine flour, baking powder and salt in lg bowl. Stir in oats and sugar. Combine milk, butter, egg and vanilla in sm bowl until well blended; stir in flour mix just until moistened. Fold in strawberries. Spoon into prepared muffin cups, filling about 2/3 full. Bake 15-18 min or until lightly brownedand wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack. (they are yummy warm from the oven too!)</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-35180510816597200102010-06-09T08:40:00.000-07:002010-06-09T08:48:05.423-07:00Summer Tuna Melt<strong><span style="font-size:180%;color:#33ff33;"> Summer Tuna Melt</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"></span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> 2 cans (12oz) Solid white or chunk light tuna in water, drained</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> 1/2 cup may0</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> 1 tbsp sweet pickle relish</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> 1 Tbsp chopped onion</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> 1/2 Tbsp onion</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> 6 English muffins, split and toasted</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> 12 tomato slices, halved</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> 12 slices cheese of choice</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> </span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"></span></strong><br /><strong><span style="font-size:180%;color:#33ff33;"> In med bowl, combine tuna, mayo, relish, onion and mustard. Mix well. Spread about 1/3 cup on each muffin half. Top with tomato slice and cheese slice. Broil 4-5 min or until cheese melts</span></strong><br /><strong><span style="font-size:180%;color:#33ff33;">Makes 12 melts</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-85937901507178129722010-06-09T08:32:00.000-07:002010-06-09T08:40:24.925-07:00Special Stuffed Hamburgers<strong><span style="color:#cc33cc;"> </span><span style="font-family:georgia;font-size:180%;color:#cc33cc;">Special Stuffed Hamburgers</span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"></span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"> 11/2 lbs ground beef</span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"> 1 Tbsp dijon mustard</span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"> 1 tsp dill weed</span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"> 1/4 lb velveeta, cut into 4 slices</span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"> 1 med onion, sliced</span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"> 1 Tbsp margarine</span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"> 4 kaiser rolls or hamburger buns, split and toasted</span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"> Thousand island dressing</span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"></span></strong><br /><strong><span style="font-size:180%;color:#cc33cc;"> Mix together meat, mustard and dill. Shape into 8 5in patties. Place one piece of Velveeta on ea of four patties; top with remaining patties. Pinch edges together to seal. Cook patties till done. Saute onion in margarine. Fill rolls with patties. Top with onion and dressing. yumm...(great on the grill too!)</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-14806012675813615552010-06-09T08:23:00.000-07:002010-06-09T08:32:12.638-07:00San Francisco Club Sandwich<strong><span style="font-size:180%;color:#ff6666;"> San Francisco club Sandwich</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"></span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> ( recipe is for 1 club sandwich....youll surely wanna make more than one!)</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"></span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> 3 slices bacon, uncooked</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> 2 Tbsp mayo</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> 1/2 tsp tabasco</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> 3 slices toasted sourdough bread</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> sliced turkey</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> sliced provolone or meunster cheese</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> 1 Tbsp chutney</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> Romaine lettuce</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"></span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> In lg skillet over med heat, cook bacon; drain and reserve. In small bowl, combine mayo and hot sauce. Spread on one side of each slice of toast. Top one slice of toast with turkey and cheese. Top with second toast slice. Add bacon, chutney and lettuce. Finish with remaining slice of toast. Secure with toothpicks. Cut in half. one sandwich equals 1-2 servings</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-80865520588922941402010-06-09T08:12:00.000-07:002010-06-09T08:20:40.211-07:00Grilled Corn on the Cob<strong><span style="font-size:180%;color:#ffff00;"> Grilled Corn on the Cob</span></strong><br /><strong><span style="font-size:180%;color:#ffff00;"> 1/4 lb butter or margarine, softened</span></strong><br /><strong><span style="font-size:180%;color:#ffff00;"> 1 Tbsp soy sauce</span></strong><br /><strong><span style="font-size:180%;color:#ffff00;"> 1/2 tsp dried tarragon leaves, crumbled</span></strong><br /><strong><span style="font-size:180%;color:#ffff00;"> 6 ears fresh corn</span></strong><br /><strong><span style="font-size:180%;color:#ffff00;"></span></strong><br /><strong><span style="font-size:180%;color:#ffff00;"> Thoroughly blend butter. soy sauce, and tarragon leaves. Husk corn. Lay each ear on a piece of foil long enough to wrap around it; spread ears generously with seasoned butter. wrap foil around corn; seal edges. Place on grill 3 inches from hot coals; cook 20-30 min or until corn is tender, turning over frequently. (or place wrapped corn on baking sheet; bake in 325 degree oven for 30 min...serve immediately)</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-63056635848622736862010-06-09T08:03:00.000-07:002010-06-09T08:12:16.821-07:00Surfers Casserole<strong><span style="font-size:180%;color:#000099;"> Surfer's Casserole</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> 1/2 lb fresh crabmeat</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> 1/2 lb peeled, deveined, cooked shrimp</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> 1 1/3 cups chopped celery</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> 1/2 cup chopped onion</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> 1/2 cup chopped bell pepper</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> 1/2 tsp salt</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> 1 cup mayonnaise</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> 1 tsp worchestershire sauce</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> 1 cup crushed potato chips</span></strong><br /><strong><span style="font-size:180%;color:#000099;"> Paprika</span></strong><br /><strong><span style="font-size:180%;color:#000099;"></span></strong><br /><strong><span style="font-size:180%;color:#000099;"> Preheat oven 350. Grease 11/2 qt casserole dish; set aside. Mix crab, shrimp, celery, onion, bell pepper, salt, mayo and worchestershire in lg bowl. Pour crab mixture into prepared casserole dish, Top with crushed potato chips and paprika. Bake 30-40 min or until knife inserted in center comes out clean. Serves 6</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-7002521249906749962010-04-25T14:01:00.000-07:002010-04-25T14:05:48.696-07:00Seasoned Corn with Bacon<strong><span style="font-size:180%;color:#ff9900;"> Seasoned Corn with Bacon</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">2 bacon strips, diced</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">1 2/3 cups frozen corn, thawed</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">1 Tbsp finely chopped onion</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">1/8 tsp garlic powder</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">1/8 tsp lemon pepper seasoning</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">1/8 tsp dried basil</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">reserved bacon drippings</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"></span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"> cook bacon; drain.. saute corn, onion, garlic powder, lemon pepper and basil in bacon drippings until corn iis tender. Stir in bacon</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;"></span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-24070394034080827202010-04-25T13:56:00.000-07:002010-04-25T14:00:46.799-07:00Pepperoni Salad<strong><span style="font-size:180%;color:#ff6666;"> Pepperoni Salad</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">24 slices pepperoni</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">4 green onions, chopped</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">2 cups fresh broccoli florets</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1 cup fresh cauliflowerets</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/2 cup chopped celery</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/2 cup golden raisins</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">dressing:</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">2/3 cup mayo</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">1/3 cup sugar</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;">4 tsp cider vinegar</span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"></span></strong><br /><strong><span style="font-size:180%;color:#ff6666;"> In a large serving bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk together the mayo, sugar and vinegar. Pour over salad; toss to coat</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-68382627817782864782010-04-25T13:46:00.000-07:002010-04-25T13:55:44.142-07:00Parmesan Pork Roast<strong><span style="font-size:180%;color:#ff9900;"> Parmesan Pork Roast</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">1 boneless whole pork loin roast (4 lbs)</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">2/3 cup grated parmesan cheese</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">1/2 cup honey</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">3 Tbsp soy sauce</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">2 Tbsp dried basil</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">2 Tbsp minced garlic</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">2 Tbsp olive oil</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">1/2 tsp salt</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">2 Tbsp cornstarch</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">1/4 cup COLD water</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">Cut roast in half. Transfer to a 3 qt slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.</span></strong><br /><strong><span style="font-size:180%;color:#ff9900;">Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 min or until thickened. Slice roast; serve with gravy.</span></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-38453725758219888602010-04-25T13:39:00.001-07:002010-04-25T13:46:00.827-07:00Mexican Chicken Chili<strong><em><span style="color:#990000;"> <span style="font-family:georgia;font-size:180%;">Mexican Chicken Chili</span></span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;"></span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">1 lb boneless, skinless breasts, cubed</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">1 Tbsp canola oil</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">2 cans diced tomatoes, undrained</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">2 cups frozen corn</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">1 can black beans, rinsed and drained</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">1 can (14 1/2 oz) chicken broth</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">1 can (4 oz) chopped green chilies</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">2 Tbsp chili powder</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">1 Tbsp ground cumin</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">1/2 tsp salt</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;">1/4 tsp cayenne pepper</span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;"></span></em></strong><br /><strong><em><span style="font-size:180%;color:#990000;"> In a small skillet, brown chicken in oil. Transfer to a 5 qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.</span></em></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-87202878794711956422010-04-25T13:25:00.000-07:002010-04-25T13:35:20.053-07:00Garden Veggie & Chicken Skillet<strong><em><span style="font-size:180%;color:#33cc00;"> Garden Veggie & Chicken Skillet</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2 in cubes</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1 med yellow summer squash, chopped</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1 med onion, chopped</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1 med carrot, chopped</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">2 tbsp butter</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">3 cups fresh baby spinach</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1 garlic clove, minced</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1/2 tsp salt</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1/2 tsp dried thyme</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1/4 tsp pepper</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1 cup uncooked instant brown rice</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1 1/4 c water</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;">1 Tbsp lemon juice</span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;"></span></em></strong><br /><strong><em><span style="font-size:180%;color:#33cc00;"> In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 min or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 min longer. Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 min or until rice is tender. Stir in lemon juice.</span></em></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-30530216747058152392010-04-07T19:24:00.000-07:002010-04-07T19:31:46.402-07:00<strong><em><span style="font-family:times new roman;font-size:180%;color:#ff6666;"> Cool Strawberry Pie</span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;">2/3 cup boiling water</span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;">1(4oz) pkg strawberry jello</span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;">1/2 cup cold water</span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;">ice cubes</span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;">8 oz cool whip, thawed</span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;">1 cup chopped strawberries</span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;">9 in graham cracker crust</span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;">5 whole strawberries, halved</span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;"></span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;"> Stir boiling water into jello. Mix in large bowl atleast 2 min until completely dissolved. Mix cold water and ice to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. </span></em></strong><br /><strong><em><span style="font-family:Times New Roman;font-size:180%;color:#ff6666;"> Stir 2 1/2 cups of the cool whip until smooth. Mix in chopped strawberries. Refrigerate 15-20 min or until mixture is thick and will mound into crust. Refrigerate 4 hours or overnight. Garnish with remaining coolwhip and strawberry halves. yumm!</span></em></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-37790727650830736332010-04-07T19:18:00.000-07:002010-04-07T19:24:10.250-07:00<strong><em><span style="font-family:verdana;font-size:180%;color:#ff9966;"> Sloppy Joe Casserole</span></em></strong><br /><strong><em><span style="font-family:Verdana;font-size:180%;color:#ff9966;">1 lb lean ground beef</span></em></strong><br /><strong><em><span style="font-family:Verdana;font-size:180%;color:#ff9966;">1/2 cup sliced green onions</span></em></strong><br /><strong><em><span style="font-family:Verdana;font-size:180%;color:#ff9966;">1 (15.5oz) can sloppy joe sauce</span></em></strong><br /><strong><em><span style="font-family:Verdana;font-size:180%;color:#ff9966;">11oz can mexicorn, undrained</span></em></strong><br /><strong><em><span style="font-family:Verdana;font-size:180%;color:#ff9966;">6 oz can hungry jack refrigerated buttermilk flaky biscuits</span></em></strong><br /><strong><em><span style="font-family:Verdana;font-size:180%;color:#ff9966;"></span></em></strong><br /><strong><em><span style="font-family:Verdana;font-size:180%;color:#ff9966;"> Heat oven 375 degrees. Brown beef with onions, drain. Stir in sauce and corn. Cook 2 min, or until heated. Spoon into casserole. Separate dough into 5 biscuits Cut each in half . Arrange, cut side down. Arrange outside edge with each biscuit touching. Bake for 15-20 min or until biscuits are brown.</span></em></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0tag:blogger.com,1999:blog-7858526789530921182.post-55682781375837984512010-04-07T19:11:00.000-07:002010-04-07T19:17:45.617-07:00<strong><em><span style="font-family:trebuchet ms;font-size:180%;color:#cc9933;"> Homestyle Hamburger Hash</span></em></strong><br /><strong><em><span style="font-family:Trebuchet MS;font-size:180%;color:#cc9933;"></span></em></strong><br /><strong><em><span style="font-family:Trebuchet MS;font-size:180%;color:#cc9933;">1 lb lean ground beef</span></em></strong><br /><strong><em><span style="font-family:Trebuchet MS;font-size:180%;color:#cc9933;">4 c frozen potatoes O'Brien(with onions and peppers) from 24 oz package</span></em></strong><br /><strong><em><span style="font-family:Trebuchet MS;font-size:180%;color:#cc9933;">11 oz Mexicorn, undrained </span></em></strong><br /><strong><em><span style="font-family:Trebuchet MS;font-size:180%;color:#cc9933;">3/4 cup water</span></em></strong><br /><strong><em><span style="font-family:Trebuchet MS;font-size:180%;color:#cc9933;">1 tsp beef flavored instant boullion</span></em></strong><br /><strong><em><span style="font-family:Trebuchet MS;font-size:180%;color:#cc9933;"></span></em></strong><br /><strong><em><span style="font-family:Trebuchet MS;font-size:180%;color:#cc9933;"> Brown beef. drain. Add all other ingredients. Mix well. Reduce heat to med, cover and cook 20 min or until potatoes are tender. Season with salt and pepper</span></em></strong>Leslies cookinhttp://www.blogger.com/profile/05925022189536814466noreply@blogger.com0