January 2001 - Three  ingredient recipes



Last Month's Winner: Jeanie - for her Ceviche recipe (nominated by Sharon)
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Scrambled Egg Delight
Eggs
Potatoes
Tortillas
Fry up potatoes in a pan until they are soft. Scramble eggs and pour over potatoes
Cook until eggs are scrambled to your desire Remove from stove and serve wrapped in a tortilla!!!! Can you tell the best thing I make is Reservations!!!!!

Smoked Salmon Dip
1-6 1/2 oz can of smoked salmon (I use Captain Jim's Alaska brand)
8 oz. cream cheese
2 T finely chopped onion
Warm to room temperature; one 8 0z pkg. cream cheese. Add 1 can smoked salmon (including skin and oil). and onion...mix with cream cheese ..using a fork. Shape into a ball and let stand for a few hours to blend flavors. Enjoy with crackers!

Peach Salad
1--3oz pkg of peach flavored jello
1--8oz carton of Peach flavored yogurt with fruit
1--303 can of peach slices, cut into pieces, drain well
Drain juice from peaches and put in measuring cup, if it doesn't equal one cup add enough water to make a cup. ( I use the peaches slices packed in light syrup) Bring the liquid to a boil add jello and stil till dissolved.
Add peach yogurt and use a whisk to mix the two. Add the peaches and put into refrigerator till set. I like to save four peach slices to decorate after I cut it into four squares and put on a lettuce leaf.  I use a small square 6 inch casserole to chill it in and it makes a nice side dish or dessert for four people.

Fruit Salad
1-6 oz Package of Vanilla or French Vanilla pudding (not instant)
1 20oz can pineapple chunks
1 20 oz can of mixed fruit (can use peaches pears)
Cook Pudding in 3 1/2 cups of fruit juice (if there isn't enough from the 2 cans add water) until thick & cool. Add fruit to pudding and refergerate. When read to serve can put on fresh fruit or Cool whip.

Hawaiian Pie
1 Can Crushed pineapple including juice
1 package (6 serving size) instant vanilla pudding
1 large ctn. sour cream
In a large bowl combine crushed pineapple with it's syrup, pudding mix and sour cream. Mix Well. Spoon into 2 baked pie shells and chill in refrigerator. Really good & EASY!!

TOFFEE BARS
Ingredients: 1/2 lb. salted butter ( 2 sticks)
1/2 cup sugar
1 pkg. KEEBLER original graham crackers (1 sleeve from the box, not the whole box) DO NOT USE HONEY GRAHAMS!!
Preheat oven to 350 degrees. Line cookie sheet with alum. foil. Place Keebler graham crackers (snapped at the perforations) on top of the lined cookie sheet. Melt the butter in a sauce pan and add sugar. Bring to a boil for 2 minutes. Spread over crackers. (Optional** chopped pecans can be added on top of this)
Bake for 8 minutes in the oven. Immediately remove from cookie sheet and cool on waxed paper. These are Really Good!!

ROTEL DIP
1 large box velveeta cheese
2 cans diced rotel tomatoes
1 lb. bulk sausage (mild, medium or hot whichever is your preference)
Cook sausage in frying pan until done. Melt cheese either in microwave or oven. Add cooked sausage (drained) and the 2 cans of rotel tomatoes to melted cheese. Mix well and serve with chips.

HOT ARTICHOKE DIP
1 (14 oz) can artichoke hearts, drained & coarsely chopped
1 cup mayonnaise
1 cup grated parmesan cheese
Combine all ingredients in a small mixing bowl, stirring well to blend. Spoon mixutre into a 1 Qt. baking dish.
Bake at 350* for 20 minutes or until golden brown
Serve hot with assorted crackers - yields about 2 cups
EASY BAKED CHICKEN
1 broiler-fryer chicken, cut up
1 can cream of mushroom soup, undiluted
1 envelope dry onion soup mix
Place chicken pieces in shallow, greased baking dish. Cover with canned soup, sprinkle with dry soup mix. Cover tightly. Bake at 400* for 50 minutes. Uncover, pour off gravy and brown chicken quickly under broiler, if desired.
Serve gravy over your favorite rice (brown rice is great) or noodles.

WINNER!!
Cheddar & Roasted Garlic Biscuits
5 cups all purpose flour or buttermilk biscuit mix
1 cup shredded Cheddar cheese
1 can 14 1/2oz of Swanson Seasoned Chicken Broth
Mix baking mix, cheese and broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets and bake according to pkg directions. Makes 24

Swanson's Skinny mashed potatoes
1 can 14 1/2oz chicken broth
dash pepper
1 1/3 cup instant mashed potatos
Heat broth and pepper on stove to a boil. Take off heat and mix in the instant potatos. Makes 4 servings

Italian Chicken Breasts
4-6 boned chicken breasts
1 bottle Italian salad dressing
4 cups cooked rice
Marinate the boned chicken breasts in the Italian dressing for at least 2 hours-turn once.
Brown in skillet or Foreman grill-cooking until done
Serve over rice for main part of your meal
This is good served with a salad

Smoky Bacon Wraps
1 pound sliced bacon
1 package (16 oz.) miniature smoked sausage links
1 cup brown sugar
Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. Place in a foil-lined baking pan. Sprinkle with brown sugar. Bake, uncovered at 400 for 30-40 minutes or until bacon is crisp and sausage is heated through.
Serve with favorite breakfast items or as an appetizer or snack.

Au Gratin Potatoes
2 pound bag of frozen hash brown potatoes
1 pound of velvetta cheese cut in cubes
1 1/2 cups mayonnaise
Mix all together in a greased 9 x 13 dish
Bake 45 minutes or more at 350 degrees

Yummy Dessert
3 packages of lady fingers
1 large cool whip
10 Heath bars smashed or bag of crushed Heath bits
In 9 x 13 pan layer the split lady fingers, cool whip, Heath bits, then another layer of split lady fingers, more cool whip and top with Heath bits.

Sooooooo Simple Salad
1 small pkg. black cherry jello disolved in 2/3 C boiling water
1 can whole berry cranberry sauce
1 1/2 C applesauce
Evenly mix cranberries and applesauce into liquid jello in square casserole dish or baking pan. Refrigerate until set. Cut into squares to serve. May be garnished with a dab of mayo. A nice tangy accompaniment to chicken or turkey.

I Can't Believe It's Yogurt Pie
1 prepared Graham Cracker or Shortbread Cookie Crust
1 medium tub Cool Whip topping
2 cups yogurt (your favorite flavor - we like raspberry or lemon)
Fold together 1/2 of the cool whip and the yogurt. Pour into pie crust. Spread remaining 1/2 cool whip on top. Refrigerate. If desired, garnished with fresh raspberries, strawberries, etc.
*Just as tasty using Non-fat Cool Whip and low-fat yogurt.

Chocolate Fudge
This is my favorite Fudge recipe. It comes out perfect every time.
2 cups (12oz) of Semi-sweet chocolate chips
1 can (14 oz) Sweetened Condensed Milk....NOT evaporated milk
1 teaspoon of Vanilla Extract
Dash of salt
Line 8 inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt. Blend well. Remove from heat. Spread evenly into prepared pan. Refrigerate for 2 hours or until firm. remove from pan, peel off foil. Cut into squares. Store tightly covered in refrigerator.

Artichoke Dip
(Actually more like a casserole served warm)
2 cups canned Artichokes (Water Packed)
2 cups Mayo
2 Cups Grated Parmesan Cheese (was told you could use Mozarella also)
Mix and bake 30-40 mins. At 325 deg.

Yummy Hot Fudge Topping
2tsp. butter
1 sq. unsweetened chocolate
dash of salt
1 can sweetened condensed milk
Heat butter, chocolate, and salt on low heat. When melted add sweetened condensed milk and cook about 2 minutes OR until mixture thickens. (I have to cook it longer.)
Serve over ice cream while warm.
This is the best Hot Fudge. I promise!!! It gets thick and gooey on the ice cream.

Deviled Ham Spread
1 lg. can deviled ham
1 lg. cream cheese, softened
Horseradish to taste ~ at least 1 tbs.!
Cream together.
Bring to room temp if made in advance.
Good on rye, pumpernickle, or any bread or cracker!

Cheese Pecan Filling or Spread
1 3oz pkg. cream cheese, softened
1 c. finely chopped, toasted pecans
3/4 c. well drained crushed pineapple (9oz. can)
Mix well. Makes great finger or tea sans.

Berry or Fruit Pudding
Great dessert for unexpected company. So easy & always have the ingredients on hand.
1 quart of fruit, fresh, frozen, or canned. Love Marrion Berries or canned peaches!
2 c. white or yellow cake mix
1/2 c. melted butter
Spread fruit in bottom of a 9" pan
Top with cake mix
Pour melted butter over top
Bake 45 mins. @ 375
Allow to cool & set up before serving

Marmalade Pork Chops
5 pork chops
1/2 cup orange marmalade
1/2 cup soy sauce
Preheat oven to 350 degrees. Place pork chops in a 9X13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake one hour.

Spicy Potatoes
4 large baking potatoes
1/4 cup olive oil
1 package onion soup mix
Cut potatoes into bite-sized chunks. Toss potatoes in oil and onion soup mix to coat. Place on baking sheet. Bake for 45 minutes at 375 degrees.

Gorgonzola Butter for Steaks
Mix equal parts of Gorgonzola cheese with butter (about 2 tsps. each per person).
Scoop a nice portion onto a broiled steak.
Yummy!

Saucy Cocktail Meatballs
1 package frozen meatballs (or your own recipe)
1 jar grape jelly
1 jar chili sauce
Cook meatballs according to package or recipe directions. To serve, melt jelly over low heat and stir in chili sauce. Add meatballs and serve warm.

Roseberry Shrimp
1 lb. fresh shrimp (31-40/#; shelled and deveined)
Several sprigs fresh rosemary (at least 2 per person)
Melted butter or olive oil for basting
Strip all the leaves from the rosemary and toss them in with the cleaned shrimp. Set stems aside for skewers. Refrigerate for 20 minutes or more. Skewer the shrimp onto the fresh rosemary stems. Grill or broil basting with butter or oil just until shrimp are translucent through.
Serve with a salad and rice pilaf for a light meal.

Barbequed Pound Cake
1 stick of butter, softened
2 Tablespoons orange marmalade
8 slices pound cake

Light a medium hot fire in a barbecue grill. Mix 4 tablespoons of the butter with the marmalade until well blended. Set the orange butter aside.
Melt the remaining butter and brush it lightly over both sides of each slice of pound cake. Grill the pound cake 6 inches from the heat until it is lightly browned, about 1 1/2 minutes per side. Serve with the orange butter.

Cinnamon Bread Pudding
1 16 oz loaf raisin-cinnamon swirl bread
6 cups milk
2 boxes cook-and-serve vanilla pudding (not instant)
Dice bread into 1" cubes. Put into a 9x13" baking dish and toss with 2 cups of milk. Let stand for 10 minutes. Mix the remaining milk and pudding until smooth. Pour over the soaked bread and toss lightly.
Bake at 350 for 1 hour, or until browned and set almost all of the way into the middle. Cool for 15 minutes before serving. Serve warm with ice cream, or chilled.

PLAY DOUGH
3 cups flour
1 cup salt
1 1/2 cups water
1 Tbs. oil
Knead, mold and cut. Create your desired shape and cook at 300 degrees for 1 hour. Paint!

BUBBLES
10 cups water
2 cups dish soap
3/4 cup Karo syrup
Mix in large container (like a plastic ice cream bucket). Use any wand or bubble stick to make big, gigantic bubbles.

CINNAMON SPICE ORNAMENTS
1 cup applesauce
1 1/2 cups cinnamon
1/3 cup non-toxic white glue
Mix applesauce, cinnamon and glue until forms ball. Refrigerate ball for 30 minutes. Sprinkle extra cinnamon on board to prevent sticking. Use cookie cutters and cut out shapes. Makes about 30 medium ornaments. Let dry for 2 days

SALMON PUFF
1 cup Medium White Sauce
1 small can Salmon, flaked in small pieces
Mix well; put into custard cups.
Cover with Buttered Bread Crumbs.
Bake 30 minutes at 350 degrees.

JIFFY COOKIES
1 can Eagle Brand Milk
1/2 cup Peanut Butter
3 cups Moist Coconut
Blend all three ingredients. Drop by tsps on a greased cookie sheet. Bake at 350 degrees for 15 minutes

LEMONADE PIE
1 small can thawed Lemonade
1 can Eagle Brand Milk
Mix well. Fold in
1 small (8 oz.)carton Cool Whip
When well blended, pour into Graham Cracker prepared pie crust. Refrigerate 2 or 3 hours.

AMAZING ONION DIP
2 Tablespoons chopped onion
2 Tablespoons olive oil
1 Cup sour cream
In a small frying pan saute the onion and olive oil until deep brown. Remove from heat and let cool. When cooled, add sour cream. Stir very well to ensure complete mixture of all ingrediants.

FRONTIER PAN-BROILED LAMB CHOPS
2 Tablespoons Olive Oil
2 Large Lamb Chops 1 inch thick
1/4 teaspoon garlic powder
salt & pepper to taste.
Heat olive oil in a medium skillet over medium heat. When oil is hot add chops.
Cook chops about 7 minutes per side, turning only once. Season with garlic, salt and pepper just before removing. Stir pan juices, scraping pan. Pour juice over chops and serve hot.
Both of these recipes are from my (the Carbohydrate Addict's Cookbook)

BBQ Chicken
4 skinless Chicken Breast, rib bone in
1 med. Onion, cut into thin slices
1 1/2 cups bbq sauce
Preheat oven to 350 degrees. Spray 9x9 inch square baking dish lightly.
Cover the bottom of you baking dish with the onion. Place the chicken pieces bone side down in the baking dish and cover with foil. Bake for about 20 minutes. Uncover, drain off any juices collected in the baking dish. Spoon BBQ sauce over the chicken generously. Return to the oven and continue baking uncovered until tender. This is delicious and so simple.

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