SHOE PEG CASSEROLE

Brown 1 lb ground beef, drain, rinse with hot water, drain again.
Mix in one 15 oz can corn drained, one 15 oz can green beans (regular or french
style) drained, 1 can cream of celery soup, 8 oz sour cream, 1C shredded
cheddar cheese, 1 med. Onion chopped and spread in bottom of 9x13 pan.

Heat in 350F oven until bubbling.
Mix together 1/2C melted butter and one
8-12 oz box of Cheez-It (or similar brand) crackers crushed.
Spread over the meat mixture.
Place under broiler until brown.

Hog Heaven

These flaky hot dog treats taste almost exactly like the real ones. Juicy franks are wrapped in decadent dough and oven-baked for the flaky, buttery taste of the authentic hors d'oeuvre we all know and love! Go for it...

Ingredients:
1 fat-free (or nearly fat-free) hot dog (like the ones by Oscar Mayer, Hebrew National and Ball Park)
1 portion Pillsbury Reduced Fat Crescent roll dough

Directions:
Preheat oven to 375 degrees. Cut hot dog into 4 even pieces. Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Cut dough into 4 long, narrow triangles. Beginning at the base of each triangle, roll a piece of the hot dog up in the dough until the point of each triangle wraps around the center. Place dogs on an ungreased baking pan and cook for about 12 minutes (until dough appears slightly browned and crispy). Enjoy!

1 serving (4 pieces) is only 135 calories! How yummy is that?

Chicken Florentine

Chicken Florentine

Serves 2

2 boneless, skinless chicken breasts, 1/2 inch thick

2 cups fresh spinach

1/2 onion, chopped

1 cup Roma tomatoes, diced

1 tsp basil

2 tbsp olive oil

salt & pepper to taste

4 tbsp grated parmesan cheese

1. In a saute pan, heat the olive oil and brown the onions. Salt 

and pepper the chicken breasts as desired and add to the 

onions to brown.

2. Add in the chopped tomatoes and the basil. Let cook on 

medium heat for 25 minutes, slightly stirring to avoid sticking.

3. Meanwhile, blanch the spinach in hot water for 3 minutes 

and place on the serving dish. Drizzle with olive oil.

4. Place the chicken with the tomatoes on top. Sprinkle with 

the parmesan and serve.

** This is perfect to enjoy on a bed of your favorite pasta

Easy Deviled Eggs

6 hard-cooked eggs

   • 1/3 cup (2.66 oz.) reduced-fat sour cream

   • 1/3 cup (1.33 oz.) reduced-fat shredded cheese with taco seasoning or Cheddar cheese

   • 3 tablespoons minced green onions with tops

   • Additional minced green onions, optional

   • Pimiento strips or parsley leaves, optional

 

Cut eggs in half lengthwise. Remove yolks. Set whites aside. Mash yolks with fork.** Stir in sour cream, cheese and 3 tablespoons onions. Refill whites, using 1 heaping tablespoon yolk mixture for each egg half. Garnish with additional onions and pimiento, if desired. Chill to blend flavors.

To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

 To use bag method: place yolks in 1-quart plastic food storage bag. Add sour cream, cheese and 3 tablespoons onions. Press out air. Close bag. Knead until yolk mixture is thoroughly blended. Push yolk mixture toward corner of bag. Snip off about 1/2 inch of bag corner. Squeezing bag gently, fill reserved whites with yolk mixture. Garnish and chill as above.

Easy Bread Recipe

3 cups of white or whole wheat flour, or 1-1/2 cups of each (plus a little extra flour for kneading)

    * 1 teaspoon salt

    * 1 packet, or about 2 teaspoons yeast

    * 1 tablespoon sugar or brown sugar or honey

    * 2 tablespoons oil

    * 1 cup warm water (not hot, just warm)

When you need a recipe to practice making bread with, this is the one to turn to.  First you need a big bowl.  If you don't have a big bowl, then a large pot will work just as well.  Measure the flour into the bowl (or pot).  White flour is easier to use to make your first batch of dough.  Whole Wheat flour makes a simple variation though, when you decide to branch out a little.  Make sure your flour measurements are level with the top of the measuring cup.  Don't pack the flour down into the cup.  Just scoop it in lightly, and even off the top of it with your finger by brushing off the excess.  After you put your flour into the bowl, add the salt, sugar and yeast.  One of the packets of yeast from the store will work just fine.  If you have a jar or bag of yeast, then use about 2 teaspoons of it.  Using your hands or a spoon or fork, stir the yeast, salt, sugar and flour all together.  These are the dry ingredients.  They are called dry ingredients because they aren't wet or sticky.   They are dry and light.  Now measure in your oil. Add a cup of warm water.  Do not use hot tap water.  Hot tap water is too hot and will kill the yeast.  Use warm tap water instead.  Warm enough to feel warm to your finger, but not warm enough to scald you.  Try to measure the water accurately. 

Stir the dough with a fork or spoon until it gets sticky and stiff.  Next look at your hands, are they clean?  If not then wash them.  Remove any rings or watches you may have on and put them in a safe place.  Dig into the dough with your clean hands.  It will be gooey, and warm.  Work the dough with your hands, right there in the bowl.  Scrape the dough off of your fingers as necessary and try to get the dough to all work together into a nice ball.  If it is too sticky then add more flour.  You may need to add up to 1/2 cup more flour, or even more sometimes.  If it is too dry, then add a little bit of water at a time, to get it right.  Usually a teaspoon of water at a time, is a good way to go.  Mix and mash; Mix and mash.  When you get a ball of dough, turn the dough out onto your counter or kitchen table.   Scatter a bit of flour about the dough, and around the counter.  Knead the dough.  Press it, fold it, stretch it, turn it.  Keep kneading the dough for a full 5 minutes by the clock.  Set the timer if need be.  Kneading makes the dough soft and fluffy.  Be sure to knead it enough.

Then let the dough sit on the counter for a few minutes while you wash out the bowl you used to mix it in.  Dry the bowl and pour a little bit of oil into it.  A spoonful (teaspoon or tablespoon) will be just enough.  Place the ball of dough into the clean bowl, on top of the oil.  Roll the dough around in the oil, to coat it evenly.  Place the dough in a warm spot, or on the counter near the stove.  Cover the top of the bowl with plastic wrap or a tea towel.  Allow the dough to sit and rise.  It may take the dough up to 2 hours to rise.  You will want it to double in size.  Be patient and give the dough enough time to get as big as it can.  Sometimes this happens in as quickly as an hour, but usually it takes longer, especially if the kitchen is cold.

When it is well risen, punch the dough down.  Put your fist into the dough and smash down to force all the air out of it.  Knead the dough again.  This time, just knead it for a minute or so.  Long enough to get all the air out of it.  Let the dough rest for a minute or two while you oil or grease a loaf pan.  A large loaf pan either 9" by 5" or 8½" by 4½" is the perfect size.  If you don't have a loaf pan, then use a casserole pan, or a round cake pan.  The dough doesn't know what shape it is supposed to be.  You have to give it shape.  Round bread is sometimes easier to make as a first loaf, so if you don't have a bread pan, use what ever you do have.  Just make sure to grease the pan well.  Coax the dough into the shape of the pan you are going to bake it in.  Cover it with a dish towel or plastic wrap again.  Set it aside and let it rise for about an hour to an hour and a half.  It should double in bulk again.  After it has risen enough, it is time to bake it.  Set the oven to 350° or 375°.  Place the bread into the oven.  You do not need to preheat the oven.  Let the bread bake for 30 to 40 minutes.  When it is done the top will be golden brown.  It will be well risen, and crusty.  Carefully turn the hot bread out of the pan and onto a dishtowel on the counter.  Be careful not to burn yourself.  Thump the bottom with your finger.  If it sounds hollow then it is done.  If it doesn't sound hollow, then put it back into the pan and bake it some more.  Allow the bread to cool down for a few minutes before slicing it. 

When you slice it be sure to use a serrated (bumpy) edged knife.  Saw back and forth across the bread like you are sawing a log.  Do not press too hard, just saw gently.  When you get your first slice of bread, spread a little margarine or jam on it and take a bite.  Succumb to the pleasure which only a bite of your own homemade bread can create.  Grin decadently and plan your next loaf. 

Puffed French Toast

1  loaf  (8 oz.)  French bread, cut into 1/2-inch cubes (about 6 cups)

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed

8 eggs

2 cups milk

1/2 cup maple-flavored or pancake syrup

1/2 cup PLANTERS Pecan Pieces

PLACE bread cubes in greased 13x9-inch baking dish; top evenly with the cream cheese.

BEAT eggs, milk and syrup with wire whisk until well blended. Pour over ingredients in baking dish; cover. Refrigerate overnight.

PREHEAT oven to 375°F. Bake, uncovered, 35 min.; sprinkle with the pecans. Bake an additional 10 min. or until center is set. Serve with additional syrup, if desired.