LET'S SHARE RECIPES
(If you have an especially good recipe that any woman can use to nurture others, send it to Sr. Mare:[email protected], and she'll post it here.)

Hawaiian Cake
Recipe courtesy of Sister Marie Pappas 
Show: My Grandmother's RavioliEpisode: Sister, Sister

Photo: Hawaiian Cake
TOTAL TIME:45 min
Prep:15 min
Inactive Prep:--
Cook:30 min
 
YIELD:10 to 12 servings
LEVEL:Easy
INGREDIENTS

• One 16.5-ounce box yellow cake mix
• 1 cup sweetened, shredded coconut
• One 3.4-ounce box instant vanillapudding
• 1 cup whole milk
• 8 ounces cream cheese, at room temperature

• One 8-ounce container whipped topping, such as Cool Whip
• One 8-ounce can crushed pineapple
• 1/2 cup walnuts, coarsely chopped
• 1/2 cup maraschino cherries, stemmed and halved

INGREDIENTS

• 5 tablespoons mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon poppy seeds

• 1 tablespoon apple cider vinegar
• Juice of 1 lemon
• Salt and freshly ground black pepper

• 2 cups shredded green cabbage
• 2 cups shredded red cabbage

• 1/2 cup grated carrots
• 1 Granny Smith apple, grated

INGREDIENTS

• 3 tablespoons butter
• 2 eggs, beaten
• 3 cloves garlic, finely diced
• 1 small white onion, finely diced
• 3 medium carrots, cut into 2-inch matchsticks
• 4 cups cooked brown rice, chilled

• 1/2 cup frozen peas, thawed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 1/2 teaspoons red pepper flakes
• 2 scallions, thinly sliced

DIRECTIONS
Heat 1 tablespoon of the butter in a large skillet set over medium-high heat until melted. Add the eggs to the skillet and cook, stirring occasionally, until scrambled, about 4 minutes. Transfer the scrambled eggs to a plate. Melt 1 tablespoon of the butter in pan, add the garlic and onions and cook until browned, about 10 minutes. Add the carrots and cook until they begin to brown on the edges, 10 minutes. Increase the heat to high and add the rice, the reserved scrambled eggs and the remaining 1 tablespoon butter. Cook until the rice browns slightly, 5 minutes. Add the peas, soy sauce, sesame oil, pepper flakes and scallions, and stir to combine. Remove from the heat and serve.
 
 

ITALIAN SOUP WITH SAUSAGE
Monday, January 19, 2015
8:08 PM
Makes 8 one cup servings                                     Recipe adapted from McCormick.com
 
Heart vegetable soups with pasta are a favorite in Italian kitchens.  The addition of sausage makes this soup a satisfying meal.
 
INGREDIENTS
1 tbsp olive oil
8 oz sweet or hot Italian-style sausage, cut into 1/2 inch thick slices
1/2 cup of chopped onion
32 oz reduced sodium chicken broth
1 can (15 1/2 oz) red kidney beans, drained and rinsed
1 can (14 1/2 oz) no salt added diced tomatoes, undrained
1 tbsp McCormack Perfect Pinch
Italian Seasoning
1 bag of Fresh Express Baby Spinach
1/2 cup uncooked bowtie or elbow pasta
 
Directions
Heat oil in a large saucepan on medium heat.  Add sausage; cook and stir 3 minutes.  Add onion; cook and stir 3 minutes longer or until sausage is browned.  Pour chicken broth, beans and tomatoes into saucepan and stir in Italian seasoning.  Bring to boil.  Reduce heat to low; simmer 10 minutes.  Stir in spinach and pasta.  Return to boil on medium high heat.  Reduce heat to low; cover and simmer 10 minutes or until pasta is tender.
  

Tuscan Garlic Chicken

Tuesday, March 31, 2015

3:09 PM

2 Tbls. Olive oil, divided

6 boneless skinles chicken thighs (1 -1/2 lb)

1 1/2 lb. small red potatoes (about 9), cut in half

4 cloves garlic minced

1/2 tsp minced fresh rosemary

1/2 tsp. dried oregano leaves

3/4 cup fat-free reduced-sodium chicken broth

1/2 cup dry white wine

1/4 cup KRAFT Tuscan House Italian Dressing

1 cup frozen peas

1/4 cup KRAFT Grated Parmesan Cheese

HEAT 1 Tbsp. oil in large nonstick skillet on medium-high heat.  Add chicken; cook 3 min. on each side or until each thigh is browned on both sides.  Transfer to plate; cover to keep warm.

ADD remaining oil and potatoes, cut-sides down, to skillet; cook on medium heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute.  Add broth, wine and dressing; stir to scrape brown bits from bottom of skillet.  Bring to boil; cover.  Simmer on medium-low heat 10 min., stirring occasionally.  Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is don (165° F).  Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.

BRING liquid in skillet to boil on medium-high heat; cook 5 to 7 min. or until reduced to about 3/4 cup.  Stir in peas; cook 1 min. or until heated through, stirring occasionally.  Spoon over chicken and potatoes; sprinkle with cheese.

NON-ALCOHOLIC VARIATION

Omit wine.  Increase broth to 1 1/4 cups.

USE TONGS WHEN COOKING CHICKEN

When cooking chicken, use tongs instead of a fork when turning the chicken over.  This will help to prevent the juices from running out, resulting in a moister, more flavorful cooked product.

VARIATION

Substitute 1 pkg. (16 oz) frozen potato and four-cheese blend pierogies for the potatoes.  Cook in skillet on medium-high heat 2 min. on each side or until evenly browned on both sides.  Continue as directed, reducing the 10-min. simmering time to 5 min.

6 servings
 

BROCCOLI CASSEROLE

2 bags chopped  broccoli
1 medium onion minced
3 carrots shredded
16 oz. sour cream (you can use fat free)
2 cans cream of mushroom soup
1 c. seasoned bread crumbs
1 stick butter (melted)

You need to OVERCOOK broccoli, onion, and carrot.  Drain.  Add sour cream, cream of mushroom soup, and mix together well.  

In a 9x13 aluminum pan, pour half melted butter on bottom. Add  half bread crumbs.  Pour all broccoli mixture in and then add the rest of crumbs on top.  Pour remaining butter over and bake for about 30 minutes at 375 degrees or until bubbly  and brown on top.  Use large spoon to serve.  ENJOY!

This is a big hit on Thanksgiving!


CELESTE’s SUPER-EASY DELICIOUS CHICKEN SALSA 

 3 lbs. chicken pieces, bone-in, skin on 
 1 onion, finely chopped  (optional)     
 12 oz. jar chunky salsa
 6 oz. water      
 1 tsp. salt                          
 1/8 tsp. pepper                   
 Preparation:
Preheat oven to 350 degrees. Place chicken pieces in 2 quart baking 
dish (spray with PAM for easy clean-up) and top with onion, if 
desired.  Pour salsa and water over all, sprinkle with salt and pepper, 
and bake at 350 degrees for 60-75 minutes until juices run clear and 
chicken is thoroughly cooked, 165 degrees on a meat thermometer, 
basting occasionally with pan juices.  Serve over rice.

Nobby Apple Cake

INGREDIENTS FOR PUMPKIN DIP AND GRAHAM CRACKERS
2 pkgs. (8 oz. each) cream cheese, softened *
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 cups sifted powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 large tub of cool whip

Serve with Graham Crackers!

 
 
Olivia’s Chocolate Chip Cookies
 
2 Sticks softened butter
1 c, brown sugar
2 tsp vanilla
2 large eggs
 
1 ¼ c. flour
1tsp. baking soda
½ tsp salt
 
1 ½ c. choc chips
1 c. cranberry dried or cranraisins
1 c. granola w/flax and quinoa (optional)
1 c. chopped walnuts or ground hazel nuts
 
Preheat over to 375 F
Beat softened butter and sugar until creamy and light
Add eggs 1 at a time and scrape the mixer, add vanilla and mix welll until incorporated.
Gradually blend dry mixture to butter mixture
Stir in nuts, dried branberries, granola or hazelnut mixture
Drop a spoonful into ungreased cooked sheet and bake 8 – 10 min or until brown
 
 
 
Oliva’s Expresso Cheesecake Brownie
 
8 oz cream cheese
1/3 cup sugar
1 lg edd yolk
¼ tsp vanilla
 
Procedure – Melt butter and choc in 3 qt pot or heavy sauce pan over low heat whisking occasionally until melted.  Remove from heat, add sugar, eggs. vanilla & Salt until wee combined, add in flour and spread in baking pan.
 
Whisk or beat cream cheese, sugar, egg yolk & vanilla until smooth, drop or dollop over brownie batter, swirl in w/a knife or spatula
Bake until edges are puffed an center is just set, almost 35 min. at 350 F.
 
 
 
 Olivia’s Pumpkin Pecan Cheesecake
 
Topping
¾ c firmly packed golden brown sugar
6 tablespoons (3/4 stick) butter, chilled
1 ½ c chopped pecans (about 5 ½ oz)
 
Cheesecake
1 ½ c graham cracker crumbs
1 c sugar
6 tbsp (3/4 stick) butter melted
3  8oz packages cream cheese, room temperature
¾ cup firmly packed golden brown sugar
5 large eggs
1 lb canned solid pack pumpkin
½ cup whipping cream
½ ts ground cinnamon
½ ts ground nutmeg
¼ ts ground cloves
 
For topping:  Place sugar in small bowl.  Add butter and cut in until mixture resembles coarse meal.  Stir pecans into mixture.  Set aside.
 
For cheesecake: Blend crumbs, ¼ cup sugar and butter in medium bowl.  Press crumb mixture in bottom and up sides of 9X 2 ½ inch spring-form pan.  Chill.
 
Preheat oven to 225 F.  Using electric mixer, beat cream cheese in large bowl until smooth.  Mix in remaining ¾ c sugar and brown sugar.  Add eggs 1 at a time and beat until fluffy.  Blend in pumpkin, cream, cinnamon, nutmeg and cloves.  Pour into crust.  Bake until center no longer moves when pan is shaken, about 1 ½ hours.
 
Sprinkle topping over cheesecake.  Bake 15 minutes.  Transfer to rack to cool.  Cover and refrigerate overnight.  (Can be prepared 2 days ahead.) 
 
Makes 10 servings.