Dutch Apple Pie with Oatmeal Streusel

Dutch Apple Pie with Oatmeal Streusel
from Allrecipes.com, 2002
Ingredients:
glass pie dish
1 (9 inch) pie shell
2 1/2 c Granny smith apples - peeled, cored, and sliced (~3 lbs)
2 1/2 c Fuji apples - peeled, cored, and sliced (~3 lbs)
3 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice, optional
2 tablespoons butter
3/4 cup all-purpose flour, rounded
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter
egg white

1. Fit pastry shell into glass pie dish, coat with egg white, and let dry. Place in freezer.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Prepare apples if they aren't ready. Slice pies fairly thinly so they will cook well.
4. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
5. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
6. Bake at 425 on top of cookie sheet for 10 minutes or when crust begins to brown .
7. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
8. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

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Gail's Graham Cracker Bark

Gail's Graham Cracker Bark
Gail Muckler Arno, 21 December 2007
Ingredients:
Graham crackers
3/4c. brown sugar or brown sugar Splenda
1 stick unsalted butter, melted
1 c pecan pieces
baking sheet

1. Line baking sheet with crackers.
2. Mix remaining ingredients together and pour over crackers.
3. Let cool in refrigerator about 1 hour. Break into pieces.

Meat Loaf

Meat Loaf
from Jayne Slade (prior to 1976)
1 to 1 1/2 lb ground beef
1 egg
1 slice bread, cubed into 1/4" to 1/2" cubes
1 medium onion, chopped (or 2 T dryed minced onion)
1/8 t. pepper
catsup

1. Combine beef, egg, bread, pepper, and onion together in a mixing bowl. Mix well with hands.
2. Press into loaf pan. Leave a little space along one side so fat can be drained off. Cover the top with catsup.
3. Bake at 350 degrees for 45 minutes (1 hour if meat is icedold)
4. Leftovers can be refrigerated 4-5 days or frozen.

Suggestion:

1. To bake potatoes in same oven, put them in 1/2 hour before meat loaf goes in.
2. Add 1/4 c. parmesian cheese when mixing meat and other ingredients.

Marinated Grilled Veggies

Marinated Grilled Veggies
Trish Barr, SD Union-Tribune, 13 May 1998
Ingredients:
Zucchini
Yellow squash
Tomatoes
Wine Vinegar
Olive oil
Onions, dried or fresh, chopped

1. Slice vegetables onto heavy-duty aluminum foil. Sprinkle with wine vinegar and remaining ingredients.
2. Wrap foil tightly and grill until vegetables are tender.

Low-Fat Honey Mustard Chicken

Low-Fat Honey Mustard Chicken
Jeanne Jones - Cook It Light, SD Union-Tribune, 1 June 2005 (modified)
Serves 4
Ingredients:
3 lbs boneless, skinless chicken breasts
1/3 c. honey, heaping
1/2 c. prepared (yellow) mustard
4 t. olive oil
1/2 t. salt
1 t. curry powder
non-stick spray
9" x 13" pan/glass casserole dish

1. If chicken is frozen, defrost, or increase cooking time about 30 minutes.
2. Preheat oven to 350 degrees. Spray pan with nonstick spray.
3. If chicken breasts are very thick, place your hand on top of the breast and run a sharp knife parallel to the countertop midway through the breast, so that you are splitting the chicken in half. This allows for a shorter cooking time and helps to keep meat moist. Place chicken breasts in the bottom of sprayed pan in one layer.
4. Combine honey, mustard, olive oil, salt, and curry powder. Pour sauce over chicken, bake for about 40 minutes or until the chicken is no longer pink inside.
5. Serve, pouring remaining sauce over chicken.

Rosemary Roasted Red Potatoes

Rosemary Roasted Red Potatoes
From Desperation Dinners - SD Union-Tribune 8/8/07
6 servings
Ingredients:
1 1/2 lbs. small red potatoes
1 T cornstarch
2 t dried rosemary
1 t garlic powder
1/4 t salt
1/8 t black pepper
2 T vegetable oil

1. Preheat the oven to 450 degrees. Rinse and quarter the potatoes. (Make sure the pieces are fairly uniform, about 1 inch.)
2. Place the potatoes in a large zipper-top bag with the cornstarch, rosemary, garlic powder, salt, and pepper. Shake well to coat. Transfer the potatoes to a large baking pan and spread them in a single layer.
3. Drizzle the oil over the potatoes and bake for 30 minutes, stirring once halfway through. Serve immediately.

127 calories (33% from fat), 5 g fat, 0mg cholesterol, 2 g protein, 20g carbohydrates, 2g dietary fiber, 104mg sodium

Banana Honey Nut Bread

Ingredients:
1 1/2c. ripe, mashed banana (~3)
1 T. (heaping) honey
1/4c. canola oil
1 egg, beaten
1 t. almond extract
1 c. whole wheat flour
1 t. baking soda
1 t. baking powder
1/2c. chopped nuts (pecans or walnuts)
Cooking spray, 4 x 8 loaf pan, 2 mixing bowls

1. Preheat oven to 350 degrees.
2. In a large metal bowl, mash bananas. Add honey, oil, egg, and almond extract and stir to mix well.
3. In a second bowl mix together the flour, baking soda, and baking powder. Stir into banana mixture and mix in the nuts.
4. Spray the loaf pan with cooking spray and coat with flour. Turn bread batter into pan and bake at 350 for 40 minutes. Check for doneness by inserting a wooden toothpick into the middle and removing. If it comes out clean, the banana bread is done. Begin checking after 35 minutes. Remove from pan and allow to cool on a cooling rack.

South-of-the-Border Casserole

South-of-the-Border Casserole
This recipe requires a 1 1/2qt. casserole dish
Ingredients:
1 lb lean/extra lean ground beef
1/2 c. chopped onion
2- 8oz cans tomato sauce (salt free if available)
1/2 t. Pepper sauce (e.g. Tabasco) or to taste
1 Tbl. chili powder
12 corn tortillas
2 c. shredded Cheddar or Mexican cheese

1. Preheat oven to 325 degrees.
2. Brown meat in skillet, stirring to break up meat. Add onion and cook until onion is tender. Stir in tomato sauce, chili powder, and pepper sauce.
3. Cut tortillas into halves. Alternate layers of meat mixture, tortillas, and cheese in 1 1/2 qt casserole, making about 4 layers total. (Therefore, use about 1/4 of each per layer)
4. Bake at 325 degrees for 20 minutes. Makes 4 servings.

Serve with a salad or Caesar Salad

Beef with Brown Rice and Mushrooms

Beef with Brown Rice and Mushrooms
1979 from A1 Steak Sauce - serves 4
Ingredients:
1/2 c chopped onion (~1/2 med. onion)
6-8oz. fresh mushrooms, sliced
1-2 med. cloves garlic, minced (or 1/2 tsp. garlic powder)
2 Tbl. margarine
1 lb. lean ground beef
1 cup brown rice, uncooked (don't use instant)
1 3/4 c. water
1 tsp. salt
1/4 t. pepper
1 t. instant beef or chicken broth/boullion
Parmesian cheese, grated

1. In a large skillet melt margarine over med. heat and cook onion, mushroom, and garlic until liquid (released from mushrooms) is absorbed.
2. Stir in beef and continue cooking until meat is brown and crumbly. Mix in remaining ingredients except parmesian. Simmer (on low), covered, for 25-30 min or until rice is tender. If tender but liquid remains, remove lid, turn up to med., and continue cooking. Stir ocassionally to keep from sticking to bottom of pan.
3. Serve and top with parmesian cheese.

Serve with salad or a vegetable. Should make 2-3 meals. Store in frig 4-5 days or freeze.

BBQ Chicken Breast

1 to 4 Chicken breasts, frozen
1 bottle BBQ sauce
glass baking dish
dish cover or foil

1. Preheat oven to 350 degrees.
2. Arrange chicken breast(s) in one layer at bottom of baking dish.
3. Pour BBQ sauce over breasts just to cover.
4. Cover with glass lid or aluminum foil and bake for 1 hour. Remove and slice into thickest breast to make sure juice run clear (no pink or red). If juice is not clear cook for additional 10-15 minutes.

Suggestion: serve with rice and a vegetable or salad.
Refrigerate leftovers for 3 days or freeze.

Pasta / Tortellini with Sauce

1. Check your pasta sauce to be sure it is still good if it has already been opened.
2. Fill cooking pot 3/4 full of water and bring to a boil. Do NOT add sauce.
3. Meanwhile, pour pasta sauce in another sauce pan/pot, cover, and turn burner to low/medium. Stir ocassionally with wooden spoon, scraping bottom to keep it from burning on the bottom. If it starts to bubble you can turn burn to warm or low or even off. Leave cover on until ready to serve.
4. AFTER water is boiling, add pasta and stir a little. Do NOT cover. Control your portions by reading package and then pour a fraction of the bag into the pot. (e.g. bag has 8 servings and you plan to eat 2, use 1/4 bag. If you plan to cook a couple days worth, adjust accordingly.)
5. Bring back to a boil and lower temp a little so it doesn't boil over but continues to boil. Set timer for the longer time on the package. Stir ocassionally to keep pieces from sticking.
6. Drain and serve immediately. Pour sauce over top.
7. Left over pasta sauce can be returned to the jar. An open jar will keep 2-4 weeks; longer if it is very cold in the back of the frig. You can also freeze individual portions if you don't think you'll use it for a while.
8. Leftover pasta can be stored in frig for 3-5 days. Best way to reheat pasta is to pour hot water over it for a minute or two, or put it in a bowl or pot of hot water for a minute or two, and drain. Microwave also works but stir half way and don't over do it.