Pat's Recipe Collection By Category 4/14/2014
Category Description ID
APPETIZERS CHEESE DIP 44
1 8 oz package cream cheese
2 cups grated cheddar cheese ( or pepper jack or
jalapeño jack)
1 C mayo
Green onion chopped (optional)
1. Place all ingredients in baking fish 9" square or round pie
plate 2. Microwave on high for 2 min or until ingredients
melted together 3. Stir until combined 4. Bake at 350 for 20
min or until lightly browned
Serve with wheat thins, triscuit, or frito's scoops.
Ingredients Instruction
APPETIZERS Crab Cakes 34
2 pounds crab meat, 1/2 cup bread crumbs,
1/4 cup mayonnaise, 3 green onions, finely chopped,
2 ribs celery, finely chopped, 2 eggs, beaten,
4 teaspoons Worcestershire sauce,
1 Tablespoon horseradish, drained,
1 Tablespoon Dijon mustard, 2 teaspoons Old Bay
seasoning,
1 teaspoon pepper, 1/2 teaspoon salt (optional),
1/2 teaspoon parsley flakes, 1/8 teaspoon Tabasco
sauce
Combine the crab meat, bread crumbs, mayonnaise, green
onions, celery, eggs, Worcestershire sauce, horseradish,
Dijon mustard, Old Bay seasoning, pepper, salt, parsley
flakes and Tabasco sauce in a bowl and mix well. Shape
into 12 large patties. Place on a baking sheet.
Chill, covered, until just before serving time.
Bake at 500 degrees for 10 to 15 minutes on each side or
until brown, turning once.
Serve immediately with lemon slices, tartar sauce or other
Seafood condiment. SERVINGS: 6
Ingredients Instruction
APPETIZERS DEVILED EGGS 18
12 eggs, 4 tablespoons mayo, 2tsp yellow mustard
2tsp sweet relish, Salt, Pepper, Paprika
Cold water in sauce pan, bring to boil, 12 min Cool in refrig
Remove shells, slice in half length wise, separate yolks, Put in
bowl Add mayo, mustard, relish, salt and pepper to taste,
mash Put in egg holes Dust with paprika Refrigerate
Can add a sliced olive to egg for decoration ( green or black)
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
Category Description ID
BEVERAGE Mojito 5
1.25 Caotian Morgan Rum
12 mint
1 Tbsp sugar, .5 oz lime juice,
2 oz soda
Ingredients Instruction
BEVERAGE Mojito Diablo 4
1 1/2 oz white tequila, 1/2 oz crene de cassis,
2 lime, 12 mint, 36 oz 7Up, 1 Tbsp brown sugar,
Crushed ice
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
Category Description ID
BREAD CHEESE BISCUITS in a LOAF 33
3 C Flour, 1 Tblsp baking powder, 1 tsp salt,
1/4 tsp cayenne pepper, 1/8 tsp black pepper,
4 oz cheddar cheese, cut into 1/4" cubes,
1 1/4 C milk, 3/4 C sour cream, 3 Tblsp butter,
melted,
1 egg, lightly beate
Heat oven to 350. Grease a 9x5 loaf pan with oil
In a bowl whisk together the first 5 ingredients.
Carefully stir in the cheese cubes until covered with flour mix,
this will help prevent the cheese from sinking to the bottom
of the bread.
In a different bowl, whisk together the remaining ingredients.
Fold the wet mixture into the flour and cheese mixture.
Stir until just combined, do not over stir.
Spread the mix into the loaf pan. Bake for 4550 min
Let cool 10 min. Serve after 1 hour.
Ingredients Instruction
BREAD Cornbread baked on top of the st 49
http://www.youtube.com/watch?v=l2VP5Jor7Bo
(Video)
Ingredients Instruction
BREAD DUMPF KNODEL 37
Package of Rhodes dough, Cube of butter,
1 tsp salt, 1/2 C water
Dust cutting board with flour
Let dough Thaw over night, let rise
In morning, make small balls of dough
Sprinkle board with flour and top of balls Cover with cloth, let
rise for 1 hour Put 1 cube of butter in fry pan , add 1 tsp salt
and 1/2 C water Turn electric fry pan to 325 degrees, let
water and butter steam Add balls to fill fry pan Cover and let
cook till stops steaming Uncover and turn balls in pan let cook
a bit longer, do not let burn, should be golden brown
repeat steps for each batch
Ingredients Instruction
BREAD GARLIC BREAD FANTASTIQUE 27
Loaf of rustic French or Italian Bread, Cube and a half
butter softened, 3 Tblsp mayonnaise, 1/3 tsp sage, 2
Tblsp chopped garlic, 3 tsp oregano, 1/2 tsp salt, 1/2
tsp pepper, 3 Tblsp grated Parmesan (plus extra for
sprinkle)
Preheat oven to broil
Combine ingredients
Spread on bread
Sprinkle with a little Parmesan
Broil for 5 min, until lightly toaste
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
Category Description ID
BREAKFAST Baked Hask Browns 50
1lg bag hash browns, 1 cube butter, 1 diced onion, 2c
sour cream, 2c shredded cheese, dash salt and
pepper, 2c butter crackers crushed
Mix hash browns, sour cream, cheese, salt, pepper in a gowl
and put in large baking dish.
Spread crushed butter crackers over top, and pour melted
butter over the top.
Cover in aluminum foil and bake at 350 for 36 minutes.
Remove foil and bake for 20 min. until golden brown and
bubbly
Ingredients Instruction
BREAKFAST CHEESE BACON PULL APARTS 7
1 can Refrigerator biscuit dough Pillsbury simply line
(8 count),
Fresh mozzarella cheese, 6 slices thin Bacon cooked
crumbled, Smithfield , soft, 1 C Shredded cheddar
cheese,
2 Tblsp butter
Preheat oven to 350*
Brush 9" skillet or casserole dish with melted butter Unroll
biscuits place into bottom of pan Top with sliced mozzarella
Add bacon crumbles Then shredded cheddar Bake 15 to 20
min, until cheese is melted
Ingredients Instruction
BREAKFAST EGG Boats 8
4 Demi sourdough baguettes, 6 eggs,
1/3 C heavy cream, 4 oz pancetta, fine chop and fried
till crisp
3 oz gruyere cheese grated, 2 green onion, thin sliced,
Salt and pepper
Preheat 350*
Cut V in bread to 1/2 " from bottom, partial unstuff Eggs and
cream in bowl, beat Whisk in remaining ingredients, season
Divide (4) and pour into boat, on baking sheet Bake 20 25
min or golden brown, puffed and set in center, check with
knife Cool for 5 min Can cut into sections.
Ingredients Instruction
BREAKFAST Eggs Fried, Scrambled and Hard 47
http://www.youtube.com/watch?v=5kVj51d5Pkk
(Video)
Ingredients Instruction
BREAKFAST OVERNIGHT OATMEAL 28
Mason jar with lid, 1/3 C rolled oats, 1/2 C milk, 1/4 C
apple cider, 1/2 tsp cinnamon, 1 Tblsp dried
cranberries, 2 Tblsp applesauce, Pinch salt,
Sweetener ( stevia, honey, brown sugar, syrup, agave
etc), Scoop Choc protein powder Nuts if desire
Mix together, leave in frig overnight, can eat cold or heat.
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
Category Description ID
DESSERT BLUEBERRY COBBLER 13
Filling: 1 cup sugar, 2 tablespoons cornstarch,
1 cup water, 3 cups fresh or frozen blueberries,
1 Tblsp melted butter, 1 teaspoon ground cinnamon
Topping: 1 cup sifted allpurpose flour, 1 Tblsp sugar,
1 1/2 teaspoons baking powder, 1/2 teaspoon salt,
1/2 cup milk, 3 tablespoons melted butter
In a saucepan, combine sugar and cornstarch, stir in water.
Bring to a boil; stirring constantly, boil for 1 minute.
TAdd blueberries. Pour blueberry mixture into a lightly
buttered 1 1/2quart baking dish or 9inch pie plate. Sprinkle
with cinnamon and drizzle with melted butter.
Sift together the flour, sugar, baking powder, and salt. Pour
milk and 3 tablespoons melted butter into a measuring cup;
add to flour mixture all at once. Stir just until mixture is
moistened and forms a ball. Drop spoonfuls onto the
blueberries.
Bake at 425° for 25 to 30 minutes, or until lightly browned.
Serves 6.
Ingredients Instruction
DESSERT Blueberry Crisp in the Slow Cook 46
http://www.youtube.com/watch?v=1CZbRaXP0aU
(Video)
Ingredients Instruction
DESSERT Cheese Cake 19
Crust: 1 1/2 C Grahm cracker crumbs, 2 Tblsp Sugar,
1 1/2 tsp cinnamon, 4 Tbsp butter, melted
Filling:2 8 oz pkgs plus 1 3oz pkg cream cheese
softened
1 C sugar, 2 tsp vanilla, 2 tsp lemon extract, 3 eggs
Topping: 1 C sour cream, 1 Tblsp sugar, 1 tsp vanilla
Nutmeg (optional)
Mix crust ingredients and press into bottom and sides of pie
plate. Bake at 350 for 10 min. Cool. Beat cream cheese in
mixer. Gradually add sugar, beating until fluffy. Add extracts.
Beat in eggs one at a time. Pour over crust. bake at 300 for 1
hour or until firm.
Blend topping ingredients and spread over top of baked
cheesecake. Sprinkle with nutmeg, if desire. Bake 5 min
longer. Cool to room temperature, then refrigerate at least 3
hrs. May top with any of favorite prepared pie fillings, fresh
fruit, or choc
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
DESSERT Chocolate Creme de Menthe Bite 20
1/2 cup (1 stick) butter, me qlted, 1/2 cup
confectioners' sugar,
1/2 cup baking cocoa, 1 egg, beaten,
1 teaspoon vanilla extract, 2 cups graham cracker
crumbs,
3 cups confectioners' sugar, 1/3 cup crème de menthe
1/2 cup (1 stick) butter, melted, 11/2 cups
semisweet chocolate chips, 1/4 cup (1/2 stick) butter,
melted
TO PREPARE:
Combine 1/2 cup butter 1/2 cup confectioners' sugar,
baking cocoa and egg in a double boiler and mix well.
Bring the water to a boil; reduce heat to low. Cook until
thickened, stirring constantly. Remove from heat. Stir in the
vanilla and graham cracker crumbs. Press the crumb mixture
over the bottom of a greased 9 x 13inch dish. Chill for 15
minutes.
Beat 3 cups confectioners' sugar, creme de menthe and
1/2 cup butter in a mixing bowl until smooth. Spread the
creme de menthe mixture over the chilled layer. Chill for 1
hour.
Combine the chocolate chips and 1/4 cup butter in a double
boiler.
Cook over low heat until smooth, stirring constantly. Spread
the chocolate mixture over the prepared layers. Let stand
until cool.
Cut into squares. Store, covered, in the refrigerator.
YIELDS: 8 dozen squares
Ingredients Instruction
DESSERT Chocolate Fudge Coconut Browni 32
Bottom brownie layer: 1 C nuts (almonds) chopped,
8 large dates (medjool), 1 tsp Vanilla
1/8 tsp salt, 4 Tblsp cacao powder
Coconut layer: 1 1/2 C shredded coconut,
23 Tblsp honey, 1/3 c almond flour
1/4 C coconut oil, Pinch of salt
Top: Dark chocolate shredded, 20 almonds
1.Throw it all into a food processor together and mix un�l a
dough ball forms.
2.Grease an 8ʺx8ʺ pan and press your dough into it. Use a
spatula or a spoon because it’s a little sticky.
3.Set your bo�om layer aside while you make the coconut
part.
The coconut Layer: Put it all in a bowl and mix it up together
until well combined. Spread this over your bottom layer and
use a spoon to press it down firmly.
The fancy part: Melt 25 grams of 70% dark chocolate (1/4 of a
bar) over low heat. I don’t have a microwave, but that would
totally work. Then you drizzle. Easier said than done. I used a
spoon, but you could probably use a piping bag or something
fancy like that. Then place your almonds on top in neat little
rows so that you end up with one per bar. It in the
refrigerator for an hour (or the freezer for 1520 minutes if
you are impatient like me) before using a knife to cut into
squares. Put it in the refrigerator for an hour (or the freezer
for 1520 minutes if you are impatient like me) before using a
knife to cut into squares.
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
DESSERT CINNAMON COFFEE CAKE 45
Cake: 3C flour, 1/4 tsp salt, 1 C sugar, 4 tsp baking
powder,
1 1/2 C milk, 2 eggs, 2 tsp vanilla, 1/2 .c butter
melted
Topping: 1 C butter, softened, 1 C brown sugar,
2 Tbsp flour, 1 Tbsp cinnamon
Glaze: 2 C powdered sugar, 5 Tbsp milk, 1 tsp vanilla
Mix everything together except for the butter. Slowly stir in
the melted butter and pour into a greased 9x13 pan. For the
topping, mix all the ingredients together until well combined.
drop evenly over the batter and swirl with a knife. Bake at
350 for 28 32 min.
While warm drizzle the glaze over the cake.
Ingredients Instruction
DESSERT Hot Lemon Souffle 30
3 eggs, separated
3/4 cup sugar, divided, 3 Tablespoons flour, 1 cup
milk
4 Tablespoons butter, melted; Juice of 3 lemons.
3 lemon rinds, grated, Whipped cream
Beat yolks with 1/2 cup of sugar until very light.
Add flour, milk and butter. Mix well. Beat egg whites until
stiff. Beat in 1/4 cup of sugar.
Add lemon juice and rind to egg whites.
Fold into custard. Turn into wellbuttered 1 quart casserole.
Set in pan of hot water and bake for 30 minutes at 375
degrees.
Remove from water and return to oven to brown, about 5
minutes.
Serve warm with whipped cream. SERVINGS: 6
Ingredients Instruction
DESSERT RICE CRISPY SQUARES 10
3 Tblsp butter
4 C mini marshmallows
6 C Kellogg's rice Krispy treats
melt butter, and marshmallows in microwave, 3 min stir after
2 min, Remove stir until smooth Add cereal, stir until coated
Using a buttered spatula or wax paper press mixture into
13x9x2 pan Cool, cut
Ingredients Instruction
DESSERT Sweet Treat 6
2 (12 oz) bags dark chocolate morsels
1 C raw almonds, chopped
1 C dried cranberries, or blueberries
Line a 12 x 15 baking sheet with waxed paper Microwave
morsels in lrg glass bowl fir 34 min, stir after 1.5 min then at
30 sec intervals until melted and smooth
Pour mixture onto paper lined baking sheet speed to 1/4 "
thick sprinkle with nuts and fruit, gently press into chocolate
Refrigerate 23 hours until firm cut into pieces
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
DESSERT WATKINS CHEESE CAKE 26
Crust: 1 1/2 C Grahm cracker crumbs, 2 Tblsp Sugar,
1 1/2 tsp cinnamon, 4 Tbsp butter, melted,
Filling: 2 8 oz pkgs plus 1 3oz pkg cream cheese
softened. 1 C sugar, 2 tsp vanilla, 2 tsp lemon extract,
3 eggs,
Topping: 1 C sour cream, 1 Tblsp sugar, 1 tsp vanilla.
Nutmeg (optional)
Mix crust ingredients and press into bottom and sides of pie
plate. Bake at 350 for 10 min. Cool. Beat cream cheese in
mixer. Gradually add sugar, beating until fluffy. Add extracts.
Beat in eggs one at a time. Pour over crust. Bake at 300 for 1
hour or until firm.
Blend topping ingredients and spread over top of baked
cheesecake. Sprinkle with nutmeg, if desire. Bake 5 min
longer. Cool to room temperature, then refrigerate at least 3
hrs. May top with any of favorite prepared pie fillings, fresh
fruit, or choc.
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
Category Description ID
DRESSING Ginger Dressing 53
1 teaspoon fresh minced garlic, 3/8 cup (1/4 + 1/8)
lemon juice,
1/4 cup soy sauce, 1/4 cup honey, 1 tablespoon
grated ginger,
2 teaspoons mustard powder, 1/4 cup sesame oil,
2 teaspoons carrot puree, 2 tablespoons celery puree
(puree by slightly cooking then mashing or process to
mush
Combine all ingredients in a medium saucepan.
Heat without boiling, and serve.
Makes 10 2tablespoon servings.
Nutrients per serving: calories 87, protein 1g, carbohydrates
13g, fat 6g, cholesterol 0mg, saturated fat <0g, sodium
267mg, dietary fiber 0mg Recipe from Taste of Health by
Barbara Kerr
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
Category Description ID
MAIN DISH Zucchini Boats 55
2 med Zucchini, 1 med Onion, chopped,
½ lb Gourd meat, (lean gr. beef, chicken, turkey or
sausage),
¼ cup Chopped green or red peppers (optional)/
¼ cup Chopped tomatoes, fresh or canned, ¼ tsp
Pepper,
¼ cup Seasoned tomato sauce (pizza sauce, catsup,
salsa, spaghetti,
etc)
1) Cook ground meat and chopped onion in large skillet over
medium heat until onion is soft and meat has lost its pink
color. Remove to a bowl and cover lightly with a plate or
cover.
2) Cut zucchini in half lengthwise. Using a spoon, remove the
large seeds and discard. Remove some of the meat of the
zucchini, leaving about ¼ inch around the edge to form a
boat. Chop the removed zucchini and add to the cooked meat
in the bowl; cover bowl.
3) Place the zucchini in the large skillet, boat side up. Cover
and cook on medium heat about 3 minutes.
4) While the boats are cooking, cut the tomatoes into chunks
and add to the meat mixture. Add the cheese, cut peppers,
and pepper.
Mix lightly.
5) Uncover skillet and fill the boats with the meat mixture,
drain each spoonful as you fill the boats. Add the liquid
remaining in the bowl to the bottom of the skillet, below the
boats, for a bit of additional moisture.
6) Cover and cook on low heat for about 15 minutes or until
the zucchini boats are tender when pierced with a fork. Lift
the cover and top each boat with a bit of seasoned tomato
sauce. Cover and cook 1 minute to heat the sauce.
7) Use a wide spatula or two large spoons to lift the boats
from the skillet to serving plate. Top each boat with some
additional tomato sauce and a bit of grated cheese, serve
with a hearty bread and mixed salad for a complete meal.
Servings: 4
Yield: 1 boat each/serving
Ingredients Instruction
MAIN DISH BACON SMOTHERED CHICKEN 9
8 bacon slices, 8 chicken breasts,
2 cans mushroom soup (10 oz),
1 C sour cream, 1/2 C flour, Salt and pepper
Wrap each piece chicken with 1 bacon
Place in crock pot (45 quart)
Combine soups, sour cream, and flour
Pour over chicken
Check chicken at 5 hours
Internal temp of chicken needs to be 160 170
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
MAIN DISH CHICKEN TATER CASSEROLE 29
1 can cream of chicken soup, 1/4 C milk, 2 Tblso
butter, 1 1/2 C cooked chicken, cut to 1" cubes, 1
(10oz) frozen peas and carrots (thaw), 1 1/2 C
cheddar cheese, 1 pkg frozen tater tots
Heat oven to 350
In sauce pan combine soup, milk and butter, cook until
heated through. Stir in chicken, peas, carrots and cheese.
Put in 2 qrt baking dish and top with tater tots Cover and
bake 35 min.
Uncover and bake 10 more min or until tots are golden brown.
Serve immediately
Ingredients Instruction
MAIN DISH CRISPY CHEDDAR CHICKEN 36
CHICKEN: Thin cut boneless chicken breast, Ritz
crackers (crushed),
Shredded cheddar cheese, Milk
SAUCE: ( for crispy cheese chicken)
Cream of chicken soup, Sour cream, and Butter
Preheat oven to 400degrees
Put milk in one pan, Put cheddar cheese in one pan, and put
crushed crackers in one pan
Slightly pound chicken to make tender
Dip on milk, then cheese (both sides) then in crackers Bake
35min
SAUCE: Mix ingredients in sauce pan medium heat
Serve over chicken when plating
Ingredients Instruction
MAIN DISH Dog in a Dog Fun Dish 40
Rhodes™ Dinner Rolls, thawed but still cold,
hot dogs, 1 slice white cheese,
1 black bean, Black olives
Combine two rolls and flatten into a 7 x 5inch rectangle.
Place on a sprayed baking sheet. Place a hot dog on the
dough and roll the dough around the hot dog leaving excess
dough on one end to make the head. Pinch a small tail on the
other end of the dog. Pinch the dough together behind the
head to form the neck. Cut another roll into three pieces. The
first piece is slightly larger than ½ of the roll. The other two
pieces are each made from half of what is left. Roll the larger
piece into a 6inch rope that is very thin in the center and
fatter on each end. Lay the rope over the pinched neck and
flatten the ends to make the ears. Roll the other two pieces
into 4inch ropes that are thin in the center but have small
balls on the ends. Place these under the dog to make the feet.
Repeat steps to make as many dogs as desired. Bake at 350°F
1520 minutes or until golden brown. Use cheese, black beans
and olives for eyes and nose.
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
MAIN DISH EASY ENCHILADAS 21
2 to 4 cups of cooked meat (your choice of turkey,
beef or pork),
1/2 Onion (use cone #2) mix with meat,
8 ounces of cheese (either cheddar, Monterey Jack,
or Pepper Jack) grate with cone #2.
1 can Red Enchilada Sauce, 12 Corn Tortillas
Spray skillet with Pam Olive Oil. Pour 1/4 can of Enchilada
sauce into bottom of skillet. Layer 4 corn tortilla. Add 1/4 can
enchilada sauce on top of tortillas. Add half of the
meat/onion mixture, 1/3 of the cheese. Repeat layers ending
with cheese on top. Put skillet on medium heat with lid on.
When vapor escapes, turn to low and cook 20 minutes.
Remove from heat and let stand 5 minutes and serve.
FAST and EASY and a GREAT way to use leftovers
Ingredients Instruction
MAIN DISH Garlic Pork Chops 1
4 Pork chops 11.5 inches thick, 1 Large red apple
cored, peeled & sliced
1 Tablespoon powered garlic
1 Teaspoon Mrs Dash
1 Teaspoon pepper
Preheat skillet to medium heat
Sprinkle pork chops w/garlic
Season chops with Mrs. Dash & pepper
Brown chops on both sides
Add apples into skillet
Cover & cook until vapor appears from lid Reduce heat and
cook 1520 minutes Serve
Ingredients Instruction
MAIN DISH Mama Mia Italian Meatloaf 2
8 ounces Italianstyle tomato sauce, divided
1 egg, lightly beaten
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup seasoned dry bread crumbs
3 Tablespoons grated Parmesan cheese
2 teaspoons garlic powder
1/4 teaspoon black pepper
1 pound ground beef
1/2 pound ground pork
1 cup shredded Asiago cheese, about 6 ounces
1. Reserve 1/3 cup tomato sauce; refrigerate. Combine
remaining tomato sauce and egg in large bowl.
2. Stir in onion, bell pepper, bread crumbs, Parmesan cheese,
garlic powder and black pepper.
3. Add ground beef and pork; mix well and shape into loaf.
4. Carefully transfer meat loaf to slow cooker. Cover; cook
on low 8 to 10 hours.
5. Spread meat loaf with reserved tomato sauce; sprinkle
with Asiago cheese.
6. Cover; cook 15 minutes or until cheese is melted.
Ingredients Instruction
MAIN DISH Meatballs and Spaghetti 31
3 Tablespoons Extra Virgin olive oil, 1/2 cup chopped
onion,
1 clove chopped garlic, 2 (20 ounce) cans of tomatoes,
1 (8 ounce) can tomato sauce, 1 (6 ounce) can
tomato paste),
1 cup water, 1 teaspoon basil, 2 Tablespoons parsley,
2 teaspoons salt, 1/2 teaspoon pepper
INGREDIENTS for Meatballs: 3/4 pound ground meat,
1/4 1/2 pound ground pork, 1/2 cup seasoned
bread crumbs,
1/2 cup Parmesan cheese, 1 Tablespoon parsley, 1
clove minced garlic, 1/2 cup milk, 2 beaten eggs
TO PREPARE the Sauce: Saute onion and garlic in olive oil.
Add canned tomatoes, tomato sauce, tomato paste, water,
basil, parsley, salt and pepper.
Simmer sauce over low heat about 1 hour.
Stir often or it will stick.
TO PREPARE the Meatballs: Mix all ingredients with hands.
Roll into small balls and brown on all sides.
Add to sauce and continue to cook for 30 to 45 minutes
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
MAIN DISH Palos Verdes Chicken Pie 35
4 Tablespoons butter, 4 teaspoons flour, 1 cup
chicken broth,
1/2 cup diced carrots, peeled, 1/2 cup green peas,
2 chicken breast halves, skinned, cooked and diced,
1/8 teaspoon dried thyme, Salt and Pepper to taste
INGREDIENTS for Biscuit Dough: 3/4 cup flour, 1
teaspoon sugar,
1/2 teaspoon salt, 1 teaspoon baking powder,
2 Tablespoons butter, cut into pieces,
1 Tablespoon grated Parmesan cheese, 1/2 cup milk
or half and half
1. Preheat oven to 375 degrees.
2. Melt butter in a medium pan and stir in flour. Stir in
broth and cook over low heat until mixture is smooth
and thickened, about 5 minutes. Stir in carrots, peas
and chicken. Add thyme and season well with salt and
pepper. Remove from heat and set aside.
3. Prepare Biscuit Dough: Place flour, sugar, salt and
baking powder in a bowl and stir to mix well. Cut in
butter until crumbly. Add cheese. Pour in milk and
stir briefly until batter is sticky and holds together.
4. Spoon half of chicken mixture into buttered 1quart
casserole. With spoon, drop half of dough over
chicken. Cover with remaining chicken mixture and top
with remaining dough.
5. Bake until golden brown, about 30 40 minutes.
SERVES 2
Ingredients Instruction
MAIN DISH Pat's 1 Alarm Chili 24
1 pkg beef stew pieces, 1 cup sausage crumbles,
2 8oz. Cans Creamy tomato soup, 1 can black beans,
1 can chili beans, 2 pkg. Chili Seasoning, 1 pkg, Beefy
Onion Seasoning, 2 cups water
Slice beef stew pieces into small chunks.
Brown beef and sausage.
Place all ingredients into a slow cooker, mix, and slow cook
for 6 hours on low to medium stirring occasionally.
Ingredients Instruction
MAIN DISH Pat's Burritos 25
1 lb. lean ground beef, 1 pkg. taco seasoning, 3 green
onion, 1 sm. can sliced ripe olives, Pico de Gallo, Sour
Cream, shredded medium cheddar cheese, 1 pkg,
flour tortillas
Brown Ground beef in skillet, drain, mix in Taco Seasoning,
and add small amount of water to mix in the seasoning.
Add each ingredient to flour tortilla, roll and place in a
greased baking dish (should hold up to 8 burritos).
Preheat oven to 300 degrees.
Cover dish with aluminum foil, poke a few holes in the foil,
and bake in the top rack for 1 hour.
Remove foil a continue baking for another 15 to 30 minutes.
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
MAIN DISH Pat's Tater Mex 23
1 lb Lean Ground Beef, 2 pkts. Taco Seasoning,
3 Green Onions, 2 thick slices Walla Walla onion,
1 small can sliced ripe olives, 1 cup Pico de Gallo,
3 cups medium cheddar cheese, and 1 pkg. Tater Tots
Brown Ground beef in skillet, drain, mix in Taco Seasoning,
and add small amount of water to mix in the seasoning.
Dice onions and add to meat along with the olives and Pico
de Gallo.
Grease (Spray PAM) to a good size baking dish, and add the
ingredients.
Spread the cheddar cheese over the top of the muxture, and
place the tater toits over the top of the cheddar Cheese.
Cover with aluinum foil poking a few holes in the top.
Preheat oven to 300 degrees, and place in bottom rack for 2
hours.
Remove foil, place on top rack, and bake for another 30
minutes or until tater tots are golden brown.
Ingredients Instruction
MAIN DISH Roast Beef and Vegetables 38
Roast, Onions, Potatoes, New Potatoes, Celery,
Red Pepper, Carrots, Mushrooms,
(Use your choice of vegetables),
Your Favorite Seasonings
Preheat the unit on medium heat until a few drops of water
dance around the bottom of the unit at this point the unit is
hot enough to begin cooking. Place the roast in the unit,
cover.
Let the meat brown 35 minutes. Once the meat has
browned, remove the cover. You will notice that the top of
the meat is also brown.
Using a fork, flip the roast and begin adding your vegetables.
Place your vegtables underneath and above your roast.
You may also add any seasonings to your taste. A basic rule of
thumb is if it sounds good it probably is.
After seasoning, replace the cover and
place the unit on your slow cooker base. Depending on when
you want dinner to be ready will determine what setting to
use on your slow cooker. Cooking time can range anywhere
between 3 to 8 hours.
Customize your cooking time depending on your time
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
MAIN DISH SalmonEgg Salad 43
1 cup Cooked Salmon, 1 Egg,
¼ cup Mayonnaise, low or fatfree, 2 Green onions,
2 Tbs Dill, fresh chopped (or 1/2 tsp. dried),
1 tsp Lemon Zest, Fresh Ground Pepper
1 thin Cucumber, sliced (#6 cone)
1 Tomato, sliced (Optional)/ Leaf Lettuce (Optional)
Directions:
1) This recipe calls for cooked salmon. Leftover salmon works
well or a 3 oz. pouched salmon. For fresh salmon, cook the
waterless way (see cookbook for details) for about 10
minutes over medium heat or until fish flakes.
2) Cook the egg the waterless way (see cookbook for details)
for 15 minutes. Cool to the touch in cold water and peel.
Allow egg to cool before chopping into small pieces.
3) Use your fingers or a fork to separate the cooked salmon
into flakes. Do not "mush" the salmon.
4) In a small bowl, mix together cut egg, mayonnaise, green
onions, dill and lemon zest. Add in the salmon and lightly mix
with two forks; season with pepper to taste. Try to somewhat
retain the look of the cut egg and salmon flakes. Do not over
mix. Chill until ready to serve.
5) Serve as a salad on a bed of lettuce, in a sandwich or pita
roll, or as a wrap in a whole wheat tortilla. Whole wheat
products enhance the flavor of this salad. Stuff with lettuce
leaves, tomatoes slices and especially sliced cucumbers for
added crunch.
Servings: 4
Ingredients Instruction
MAIN DISH Skillet Lasagna 22
1 Pound Ground Beef, 1 Onion (Cone #2),
1/2 pound mushrooms,
1 28 ounce can of spaghetti sauce (or make your
own),
1 8 ounce box of of noboil Lasagna noodles,
1 16 ounce low fat Cottage Cheese,
1 Egg, 1/2 cup Parmesan Cheese,
1/2 pound Mozzarella Cheese (cone #1)
Brown beef in skillet, drain fat. Add meat to sauce in bowl.
In separate bowl mix together cottage cheese, Parmesan
cheese, and Egg.
Spray side of skillet with Pam Olive Oil for easy serving.
Layer of sauce on bottom of skillet, then noodles, cottage
cheese mixture, sauce, repeat.
Top with Mozzarella cheese. Cook on medium heat until you
see vapor escape from lid, turn to low and cook for 30
minutes
Ingredients Instruction
MAIN DISH SLOW COOKER MEAT LOAF 11
2 eggs, 3/4 C milk, 2/3 C seasoned bread crumbs,
2 teaspoons dried minced onion, 1 tsp salt,
1/2 tsp rubbed sage, 1/2 C sliced fresh mushrooms,
1 1/2 pounds ground beef, 1/4 C ketchup, 2 Tblsp
brown sugar,
1 tsp ground mustard, 1/2 tsp Worcestershire sauce
Combine eggs, milk, bread crumbs, onion, salt, sage, and
mushrooms in bowl Crumble ground beef into mixture Place
in slow cooker 56 hrs<xappledatadetectors://19>
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
MAIN DISH Stove top Tamale Pie 39
1 lb. lean ground beef, 1/2 onion, chopped,
1 bell pepper, diced, 23 tablespoons cilantro,
chopped,
1/2 cup olives, sliced, 4.5 oz. can green chilies,
1 can (8 ounces) tomato sauce, no salt,
1 can (14 ounces) kidney beans, undrained,
1 package (1.25 ounces) taco seasoning mix,
1 package (8 ounces) corn muffin mix,
1/4 cup sliced green onion,1 cup shredded cheese
1. In 10" skillet, brown ground beef on medium. Drain off fat
if necessary.
2. Place chopped onion, bell pepper and cilantro into skillet.
Cover and steam at mediumlow heat until tender.
3. Add olives, green chilies, tomato sauce, kidney beans and
taco seasoning. Cover and simmer 5 minutes.
4. Mix corn muffin mix according to package. Drop by
spoonfuls over skillet mixture.
5. Cook on medium setting for 1517 minutes or until
cornbread is done.
5. Top with cheese and green onions, cover and heat until
cheese melts.
Ingredients Instruction
MAIN DISH TURKEY QUICHE 12
5 large eggs
2 1/2 3 c leftover stuffing or half of a 6 oz pkg bread
stuffing mix, prepared according to pkg directions
1 c shredded cheese ( your choice)
1 1/2c diced cooked turkey
1/3 c thinly sliced green onions, optional
1/2 c sliced mushrooms or other vegi left over
1 c half and half or milk (or half gravy half turkey
stock and half milk) salt and pepper
Beat one egg till blended then add stuffing and mix well.
Press stuffing mixture over bottom and up sides of a greased
10" pie pan or deep quiche pan. Bake on lowest rack of oven
at 425° until stuffing is crisp and dry to touch, about 15
minutes. Remove from oven, reduce temperature to 350°
Sprinkle cheese over bottom and sides of stuffing crust, then
top crust evenly with turkey, onions (optional) and
mushrooms.
Beat remaining eggs, then stir in half and half and season to
taste with salt and pepper. Pour over turkey mixture.
Bake on lowest rack of oven until filling appears set when
pan is gently shaken, about 30 minutes.
Let stand for at least 10 minutes before cutting into wedges.
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
Category Description ID
SALAD Fruited Cucumber Salad 52
1 med Cucumbers
1 large Apple, 1 cup Seedless Green Grapes,
1 cup Seedless Red Grapes, ½ cup Fatfree Sour
Cream,
1 Tbs Splenda (or Sugar), 1 Tbs Parsley, minced,
1 Tbs Dill Pimento, diced
1. Cut cucumber in quarters lengthwise, remove most of the
seeds.
Use the #5 cone and Kitchen Kutter to slice and skin in one
step.
Cut the apple the same way, cut into quarters, remove the
seeds and cut with #5 cone.
2. Wash and drain grapes. Cut in half.
3. Mix the fatfree sour cream, sweetener and parsley
together.
Gently fold in the prepared fruits, cucumber and pimento.
Top with a sprinkle of dill.
4. Serve on bed of lettuce.
Servings: 6
Ingredients Instruction
SALAD Nine Vegetable Garden Salad wit 48
http://www.youtube.com/watch?v=J7MLQKHOGBg
(Video)
Ingredients Instruction
SALAD Oriental Salad 51
1/2 head iceberg lettuce, cut up, 1/2 head romaine
lettuce, cut up,
1 cup purple cabbage, Kitchen Kutter cone # 4,
1 carrot shredded, Kitchen Kutter cone # 1,
1/2 cup orange, yellow or red pepper, cut into thin
strips,
2 cups Napa cabbage, sliced thin,
1 medium tomato, diced small
Toss together and serve in a large bowl and serve with ginger
dressing. Serves 12
Nutrients per serving: calories 15, protein 1g, carbohydrates
3g, fat 0g, cholesterol 0mg, saturated fat 0g, sodium 10mg,
dietary fiber 1g
Ingredients Instruction
SALAD PRETZEL JELLO 3
2 C broken pretzels, 1 1/2sticks butter,
2 8oz packages cream cheese, 2 C sugar,
large cool whip, 2 3oz pkgs strawberry jello,
2 C pineapple juice, 2 sm boxes frozen strawberries
Mix pretzels with 1/2 stick melted butter, press into 9x13
pan Bake 10 min at 400
Mix cream cheese with sugar, spread over pretzels,
refrigerate
Dissolve strawberry jello in 2 C boiling pineapple juice, put 2
boxes froz strawberries in jello, do not thaw, when slightly
jelled put on cream cheese mix
Refrigerate until jello solid
Put cool whip over mix
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
SALAD RASPBERRY JELLO SALAD 16
3 small pkgs raspberry jello, 2 1/2 C boiling water,
2 C applesauce, 2 pkgs frozen raspberries
Topping (make the night before) :
2. C sour cream, 1 1/2 C mini marshmallows,
Sugar, Dash of marchino cherry juice to thin
Dissolve jello in water, add frozen berries and stir in until
completely hawed. Add applesauce and nuts pour in 9x13
Pyrex.
Let set until firm in fridge.
Add topping.
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
Category Description ID
SIDE DISH ASPARAGUS Garlic roasted 42
Spears, Garlic salt, Salt, pepper,
Parmesan cheese, Olive oil
Lightly fry spears in butter, add garlic, salt, and pepper
Lay in baking pan add olive oil and light dust of Parmesan
Roast in oven at 450 degrees for 10m, turn them at 5 min
and repeat a drizzle of olive oil and light dust of Parmesan.
Ingredients Instruction
SIDE DISH BROCCOLI BAKE 17
4 heads Broccoli, Block of vegetable cheese,
23 rolls of ritz crackers, 2 cubes of butter, melted
Steam enough broccoli to double layer a 9x13 pan until
slightly tender Put under cold water to stop the cooking,
drain on paper towels till very dry Heat oven to 350 Layer
pyrex pan with broccoli, then layer of sliced velvet tea
cheese, another layer of broccoli and one more layer of
cheese Crush Ritz crackers and sprinkle on top of cheese
Drizzle the butter over the top.
Bake, uncovered, 35 to 40 min or until bubbling througho
Ingredients Instruction
SIDE DISH CORN CASSEROLE 14
1 ( 15 1/4 oz) can whole kernel corn, drained
1 ( 14 3/ 4 oz) can cream style corn
1 (8oz ) package Jiffy corn muffin mix
1 C sour cream
1/2 C butter, melted
1 1/2 C shredded Cheddar cheese
Preheat oven to 350
Grease 9" by 9" baking pan or a 2 qrt casserole dish
Mix together the corn, Jiffy, sour cream and butter in a large
bowl. Stir in cheese. Pour into the prepared pan.
Bake for 55 min, or until golden brown and set. Let stand for
5 min before serving
Can bake for a shorter time in a 9x13' but texture will be
different
Ingredients Instruction
SIDE DISH SLOW COOKER STUFFING 15
1 C butter, 2 C chopped onion, 2 C chopped celery,
1/4 C fresh chopped parsley, 12 oz sliced mushrooms,
12 C dry bread cubes, 1 tsp poultry seasoning,
1 1/2 tsp dried sage, 1 tsp dried thyme,
1/2 tsp dried marjoram, 1 1/2 tsp salt,
1/2 tsp ground black pepper, 4 1/2 C chicken broth,
2 eggs beaten
Spoon cooked vegi's over bread crumbs in a very large bowl,
Season with poultry seasoning, sage, thyme, marjoram, and
salt and pepper. Pour in enough broth to moisten, and mix in
eggs. Transfer mixture to slow cooker, and cover.
Cook on high for 45 min, then reduce heat to low, and cook
for 4 to 8 hours
Ingredients Instruction
Pat's Recipe Collection By Category 4/14/2014
Category Description ID
SOUP Hearty Minestrone Soup 54
5 cups water, 1/2 cup each: celery, onion (chopped),
1/2 cup carrots (cone 2, then chopped), 45 cloves
garlic, minced,
3 tbs. fresh basil, 1 1/2 tsp. oregano, 1 tsp. rosemary,
1/8 tsp. crushed red pepper, 2 tbs. olive oil,
2 bay leaves, 1 15 oz. can red kidney beans,
undrained,
1 28 oz. can diced tomatoes, 2 cups spinach,
1/2 cup cabbage, cone 4, 1/2 cup zucchini, thinly
sliced,
1/2 cup pasta, uncooked, 1/2 lb frozen peas
1. In 8 Quart Unit, combine water, carrots, celery, onion,
garlic, basil, olive oil, rosemary, red pepper, oregano, and bay
leaves.
Heat at medium for 5 minutes then reduce to medium/low
and cover and cook for 15 minutes.
2. Add can of kidney beans, tomatoes, spinach, cabbage,
zucchini, pasta, and peas. Cover and cook for 3040 more
minutes on medium/low.
Makes approximately 6 servings.
Ingredients Instruction
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