Tuna Patties

 

 Recipe By:Phyllis Spencer Brixey
"These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich."
Ingredients

2 eggs
2 teaspoons lemon juice
3 tablespoons grated Parmesan cheese
10 tablespoons Italian-seasoned bread crumbs

3 (5 ounce) cans tuna, drained
3 tablespoons diced onion
1 pinch ground black pepper
3 tablespoons vegetable oil

Directions

Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.



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 Just like Mom or Grandma used to make—but so much quicker!

Ingredients

• 1 pound sliced deli roast beef
• 2 cans (10-1/4 ounces each) beef gravy
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 package (3-3/4 ounces) creamy butter instant mashed potatoes
• 4 slices Italian bread (1/2 inch thick

Directions

1. In a 2-qt. microwave-safe bowl, combine the beef, gravy and mushrooms. Cover and microwave on high for 2-3 minutes or until heated through.
2. Meanwhile, prepare potatoes according to package directions. Divide bread among four plates. Spoon beef mixture over bread. Serve with potatoes. Yield: 4 servings.

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 Frozen meatballs and a jar of sweet-and-sour sauce make this microwave meal a last-minute lifesaver when racing against the clock.

 

Ingredients

• 2 pounds frozen fully cooked homestyle meatballs, thawed
• 2 medium carrots, julienned
• 1 small onion, halved and sliced
• 1 small green pepper, julienned
• 1 garlic clove, minced
• 1 jar (10 ounces) sweet-and-sour sauce
• 4-1/2 teaspoons soy sauce
• Hot cooked rice 

Directions

1. Place meatballs in a 3-qt. microwave-safe dish; top with carrots, onion, pepper and garlic. In a small bowl, mix sweet-and-sour sauce and soy sauce; pour over meatballs.
2. Microwave, covered, on high for 6-8 minutes or until vegetables are tender and meatballs are heated through, stirring twice. Serve with rice. Yield: 8 servings.

Originally published as Dressed-Up Meatballs in Quick Cooking May/June 2002, p2
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 This is my comfort food. To add a little zip, I sometimes sprinkle in cayenne.

ingredients

• 2 pounds boneless country-style pork ribs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 small red potatoes (about 1 pound), halved
• 4 medium carrots, cut into 1-inch pieces
• 3 celery ribs, cut into 1/2-inch pieces
• 1 medium onion, coarsely chopped
• 3/4 cup water
• 1 garlic clove, crushed
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Directions

1. Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low 6-8 hours or until meat and vegetables are tender.
2. Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, 15-30 minutes longer or until heated through. Yield: 4 servings.

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 Baked Cheddar Chicken from Betty's kitchen

2 pounds uncooked chicken tenderloins, about 12
1 ½ to 2 sleeves Ritz crackers, crushed into fine crumbs
¼ teaspoon salt
1/8 teaspoon ground black pepper
½ cup milk
2 to 3 cups shredded cheddar cheese
1 teaspoon dried parsley flakes
cooking oil spray
10.5-ounce can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter

Pour the milk, cheddar cheese, and Ritz cracker crumbs into three separate shallow pans or dishes. Stir the salt, black pepper, and parsley flakes into the Ritz cracker crumbs. Dip each chicken tenderloin individually into the milk, then the cheddar cheese, and finally the Ritz cracker crumb mixture. When dipping into the cheddar cheese and the cracker crumbs, press chicken firmly, so that it picks up as much of each coating as possible. Place the coated chicken tenderloins into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Cover with aluminum foil and bake at 400 degrees (F) for about 30 minutes. Remove aluminum foil and continue to bake until cheese is melted and crumbs are beginning to brown, about 5 minutes. While chicken is baking, make gravy: In a small saucepan, stir together chicken soup, sour cream, and butter. Place over low to medium heat, cooking and stirring until butter is melted and ingredients are combined and hot. To serve, place cooked chicken tenderloins on nice plate and drizzle gravy over the top.
Betty demonstrates how to make Baked Cheddar Chicken. This is a recipe for baked chicken tenderloins with a cheddar cheese and Ritz cracker crumb coating. https://youtu.be/cfmDKLg5Pqc


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 The recipe takes almost no time for you to prepare. All you have to do is spend a few minutes quartering, peeling and coring the pears, and then combine them with the other ingredients to marinate for an hour while you go do something else. Lastly, you cook the pears for just 15 minutes before letting them cool to room temperature for serving.

Simplicity also rules in the way you serve them. Just spoon a few pear quarters, cherries and the cooking juices into serving bowls, garnish with mint, and you're ready to enjoy a treat that tastes as fresh as springtime -- and would make a perfect addition to your holiday table for Easter or Passover .

You'll also notice, by the way, that the recipe doesn't include even a spoonful of added sugar. That's because the pears and the wine in which they are briefly poached provide enough sweetness on their own, making this an especially healthy dessert to enjoy at just around the time you might be thinking about fitting into your swimsuit. After all, we're only three months away!

Pear and Dried Sour Cherry Compote

Serves 8 to 10

8 large firm, but ripe Bosc or Anjou pears, peeled

3 tablespoons fresh lemon juice

1 cup (250 mL) dried sour cherries

1/2 vanilla bean

2 cups (500 mL) fruity, aromatic white wine such as gewurztraminer or riesling

8 to 10 small sprigs fresh mint

With a small, sharp knife, cut each pear lengthwise in half, and then remove the stem and core. Cut the halves in two and put the quarters in a medium mixing bowl. Drizzle the lemon juice and toss well to coat the pears.

Loosely arrange the pear quarters in a single layer in a nonreactive 12-inch (30-cm) skillet. Scatter in the dried cherries.

With the small, sharp knife, cut the piece of vanilla bean lengthwise in half. With the back edge of the knife blade, carefully scrape the tiny vanilla seeds from the middle of each half. Put the seeds and the bean halves in the pan with the pears. Pour the wine over the pears, cover the skillet, and leave the pears at room temperature to marinate for about 1 hour.

Leaving the pears covered, transfer the skillet to the stove over medium heat. When the wine is almost at a boil, reduce the heat to very low and cook until the pears are barely tender enough to be pierced easily with the tip of a sharp knife, about 15 minutes depending on ripeness.

Transfer the pears and their liquid from the skillet to a heatproof bowl and leave to cool. Serve at room temperature, arranging 3 or 4 pear quarters in each serving bowl and then spooning the cherries and sauce over the pears. Garnish each serving with a mint sprig.


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 When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.

• 1pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1/2 cup fat-free reduced-sodium chicken broth
• 3 cups chopped cooked chicken
• 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
• 1/4 tsp. garlic powder
• 1 egg
• 1/2 cup milk
• 1 cup all-purpose baking mix  

   

   

  • Heat oven to 400°F.
  • Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
  • Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
  • Bake 25 to 30 min. or until golden brown.

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• 2Tbsp. flour
• 1/2 cup KRAFT Classic CATALINA Dressing
• 1/2 cup HEINZ Chili Sauce
• 1/4 cup orange marmalade
• 8 bone-in chicken thighs (3 lb.), skin removed
• 1/2 cup dried cranberries
• 4 cups hot cooked instant brown rice  

   

   

  • whisk flour, dressing, chili sauce and marmalade until blended.
  • Place chicken in slow cooker sprayed with cooking spray; top with cranberries and dressing mixture. Cover with lid.
  • Cook on LOW 5 to 6 hours (or on HIGH 3 to 3-1/2 hours) or until chicken is done (165ºF), and sauce is thickened and bubbly around edge. Skim fat from surface of sauce if necessary.
  • Serve chicken mixture over rice.

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 Flank steak salad with corn vinaigrette Need a healthy dinner option that will satisfy even the biggest meat lover? This grilled flank steak salad is your answer. The crisp, flavorful greens are the perfect accompaniment to the juicy, thin-cut pieces of beef. Plus, for only 300 calories, you'll get 10 grams of fiber, 20 grams of protein and a perfectly balanced meal — so savor every bite!

Ingredients

• 3 cup(s) corn, whole kernel, fresh
  (cut from 4 or 5 ears of corn) or frozen corn kernels, thawed
• 1/2 cup(s) stock, vegetable
  or broth
• 2 tablespoon lime juice, fresh
• 2 tablespoon pepper(s), red, bell
  chopped
• 2 tablespoon oil, olive, extra-virgin
• 1 teaspoon salt
• 1/2 teaspoon pepper, black ground
• 1/4 cup(s) cilantro, fresh
  chopped
  • 1 tablespoon cumin, ground
  • 2 teaspoon oregano, dried
  • 1/4 teaspoon pepper, red flakes
  • 3/4 pounds beef, flank steak
    (12 ounces)
  • 1 head(s) lettuce, romaine
    large, trimmed and torn into bite-sized pieces
  • 4 cup(s) tomato(es), cherry
    halved
  • 3/4 cup(s) onion(s), red
    thinly sliced
  • 1 1/2 cup(s) beans, black
    cooked
     
     

    Instructions

    Serves 6
    Place a dry, large cast iron or heavy nonstick frying pan over medium-high heat. Add the corn and cook, stirring often, until the corn begins to brown, 4 to 5 minutes. Remove from the heat and set aside. In a food processor, combine the stock, lime juice, bell pepper and 1 cup of the roasted corn. Pulse to puree. Add the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper and the cilantro. Pulse to blend. Set the vinaigrette aside.
    Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
    In a small bowl, mix together the cumin, oregano, red pepper flakes and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Rub on both sides of the steak. Place the steak on the grill rack or broiler pan and grill or broil, turning once, until browned, 4 to 5 minutes on each side. Cut into the center to check for doneness (medium doneness is 160 F if using a meat thermometer). Let stand for 5 minutes. Cut across the grain into thin slices. Cut the slices into pieces 2 inches long.
    In a large bowl, combine the lettuce, tomatoes, onion, black beans and remaining roasted corn. Add the vinaigrette and toss gently to mix well and coat evenly.
    To serve, divide the salad among individual plates. Top each serving with slices of grilled steak.
    Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

   

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• 2 lb. boneless stewing beef, cut into 2x1-inch pieces
• 2 Tbsp. each flour and chili powder
• 2 carrots, sliced
• 1 onion, chopped
• 3 stalks celery, sliced
• 1 cup frozen corn
• 1 can (15.5 oz.) kidney beans, rinsed
• 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
• 1 cup water
• 1/4 cup BULL'S-EYE Original Barbecue Sauce
• 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA  

   Cook meat, in batches, in large nonstick skillet on medium heat until evenly browned, stirring occasionally; spoon into slow cooker. Add flour and chili powder; mix well. 

   Add all remaining ingredients except cheese; stir. Cover with lid. Cook on LOW 6 to 8 hours.

   Serve topped with cheese.

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 Instructions 

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