Thursday, April 26, 2012

How to make Yankee Pot Roast Stew

Or perhaps we should call this dish “pot roast in a bowl.” It starts with a chuck roast, a soft buttery cut of beef that almost melts into the dish. As a balance of flavors, spiky-tasting turnips are added, as well as potatoes for earthiness. Dried cranberries give the dish a hint of sweetness. If you’re not a fan of turnips, substitute a second 5-ounce potato and use 2 tablespoons unsalted butter, rather than the oil, to balance the flavors. All in all, this is a satisfying, one-pot meal for two.


  • 1 tablespoons canola or other vegetable oil
  • 1 pound chuck roast, cut into 1-inch cubes
  • 1 small onion, chopped
  • 1 large garlic clove, minced
  • 1 tablespoon all-purpose flour
  • One 14½-ounce can beef stock (regular, low-fat, or nonfat, but preferably low-sodium)
  • 1 cup dried cranberries, roughly chopped
  • 1 bay leaf
  • ½ teaspoon fresh thyme, or ¼ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • 1 medium turnip (about 6 ounces), peeled and cut into ½-inch cubes (about 1 cup)
  • 1 medium yellow-fleshed potato (about 5 ounces), such as Yukon Gold, cut into ½-inch cubes (about 1 cup)
  • ½ teaspoon salt


1. Heat a 3-quart pot over medium heat. Swirl in the oil, then drop in the cubed chuck roast. Cook for 3 minutes, just until browned, turning the cubes occasionally, then add the onion and garlic. Cook for 2 more minutes, or until the vegetables are pale and fragrant, stirring frequently.

2. Sprinkle the flour evenly over the meat and vegetables. Stir well, then cook for another 2 minutes, just until the flour begins to brown, stirring once or twice.

3. Stirring constantly, drizzle in the stock so that the flour dissolves and begins to thicken the stew. Once all the stock has been added, stir in the cranberries, bay leaf, thyme, and pepper. Cover, reduce the heat to very low, and simmer at the slowest bubble for 1 hour and 20 minutes, stirring occasionally.

4. Stir in the turnip and potato. Cover the pot again and simmer for an additional 20 minutes, or until the stew is thick and the meat is quite tender, stirring occasionally. Remove from the heat, cover, and let stand for 5 minutes to blend the flavors. Season with salt, then serve.

Friday, April 20, 2012

Making Honey Glazed Chicken

Here's what you'll need:

  • 2 - 2 1/2 lbs. cut up chicken
  • 2 T. melted butter
  • 1 t. salt
  • 1/4 t. pepper
  • 8-oz. can refrigerator biscuits
  • 1/3 c. corn flakes (slightly crushed)


  • 2/3 c. honey
  • 1/2 c. orange juice
  • 2 T. flour
  • 1 T. lemon juice
  • 1 t. cinnamon
  • 1 t. Worcestershire sauce

Preheat oven to 400°. Place chicken in a lightly greased 13 x 9-inch dish, skin up. Brush with melted butter and sprinkle on salt and pepper. Bake for 45 - 50 minutes, or until light golden brown.

In a small sauce pan, combine all glaze ingredients. Mix well. Cook over medium heat until thickened, stirring occasionally.

Drain excess fat from cooked chicken. Move chicken to one end of the baking dish, and arrange biscuits in opposite end. Spoon glaze over chicken and biscuits. Sprinkle corn flakes over biscuits. Return to oven for 10 – 15 minutes.

How to make Moussaka


  • 3 eggplants
  • 1 c. butter
  • 3 large onions
  • 2 lbs. ground lamb or beef
  • 3 T. tomato paste
  • 1/2 c. red wine
  • 1/2 c. chopped parsley
  • 1/4 t. cinnamon
  • 1/2 t. salt (or to taste)
  • freshly ground black pepper
  • 6 T. flour
  • 1 qt. milk
  • 3 eggs
  • nutmeg

Here's how:
Peel the eggplants and cut them into slices about 1/2-inch thick. Brown the slices quickly in 4 T. of the butter.

Set aside. Heat 4 T. of butter in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this mixture into the meat and simmer over low heat, stirring frequently until all the liquid has been absorbed. Remove the mixture from the fire.

Preheat oven to 375°. Make a white sauce by melting 8 T. butter and blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a boil and add it gradually to the butter/flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cool slightly and stir in the beaten eggs, nutmeg, and ricotta cheese. Grease an 11 x 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan cheese and bread crumbs.

Pour the ricotta cheese sauce over the top and bake one hour, or until top is golden. Remove from the oven and cool 20 – 30 minutes before serving. Cut into squares and serve. Serves 8.

Easy Beef and Rice Casserole Recipe


  • 1 lb. ground beef
  • 3/4 c. chopped onion
  • 1/4 c. chopped bell pepper
  • 1 c. minute rice
  • 1 16-oz. can tomatoes
  • 1 can cream of mushroom soup

Spices: (add to taste)

  • basil
  • oregano
  • garlic
  • bay leaf
  • fresh parsley

This is delicious when made ahead, stored in a casserole dish, then reheated. Can be eaten like this or topped with shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain off excess grease. Stir in seasonings, soup, tomatoes, and nrice. Bring to boil. Reduce heat and simmer slowly for about five minutes, stirring occasionally.

Making Easy Chocolate Cake


  • 1 egg
  • 1/2 c. vegetable oil
  • 1 c. sugar
  • 1 2/3 c. flour
  • 4 T. cocoa
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 t. vanilla
  • 1 c. boiling water

Here's what to do:
This easy, flexible recipe makes a delicious chocolate layer cake, sheet cake or cupcakes. You can double this recipe successfully.
Just drop ingredients into a bowl in the order listed at right. Mix until smooth with an electric mixer. Pour into your choice of baking pans (cupcake, layer cake, square or oblong). Bake at 350° for 25 minutes or until done.

How to make Apple Cake

Here's what you'll need:

  • 2 c. finely chopped raw apples
  • 1/2 c. sugar
  • 1 egg, beaten
  • 1 c. flour
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1/4 t. salt
  • 1/2 c. chopped nuts
  • 1 t. vanilla
  • 1/2 c. raisins

Place apples in large mixing bowl. Add sugar, stir, and let stand for 1/2 hour. Add rest of ingredients and blend well. Pour into 8 or 9-inch square pan. Bake at 350° for 35 minutes.
This will be a very moist cake. Serve with powdered sugar sprinkled over or top each serving with a dollop of whipped cream.

Monday, April 16, 2012

10 Delicious Easy Salad Recipe

Here is your chance to really arouse your family's enthusiasm in the meals you serve. There are wonderful colors you can choose for a salad, there are scores of nutritious foods. But the real secret of your salad success is in the tongue of those tempting salad dressings.
Your choice of ingredients, of course, will depend upon whether the salad is to be simply an appetizer or the main basis of your meal. For either purpose, meats, fish, fowl, cooked and uncooked vegetables, as well as fruits and nuts, offer a wide variety of salad ingredients.

1. Shrimp Remolade (Serves 4)

  • 2 hard cooked eggs  
  • 1/2 teaspoon salt  
  • 1/2 teaspoon garlic salt 
  • 2 teaspoons prepared mustard 
  • 1/4 cup Planters Peanut Oil 
  • 2 tablespoons taragon vinegar 
  • 1 tablespoon sour pickle, chopped 
  • 1 tabiespoon parsley, chopped 
  • 4 drops Tabasco sauce 
  • 1 pound cooked, shelled and veined shrimp 
  • Shredded lettuce or endive 

Remove yolks from hard cooked eggs and rub through a fine sieve. Save egg whites for garnish. Place in a pint jar and add all remaining ingredients except shrimp. Cover jar tightly and shake vigorously until thoroughly blended and slightly thickened. Chill well and shake again before using. Pour sauce over prepared shrimp. Toss gently to thoroughly coat shrimp. Serve on shredded lettuce or endive and garnish with finely chopped egg whites.

2. Cabbage and Peanut Salad (Serves 6)

  • Large whole cabbage 
  • 3 cups cabbage, shredded 
  • 1 teaspoon salt 
  • 1/8 teaspoon paprika 
  • 2 tablespoons lemon juice 
  • 3/4 cup Planters Peanuts, chopped
  • 1/4 cup cream ot evaporated milk
  • 1/2 cup Planters Mayonnaise 
  • Red and green pepper rings 
  • Whole cloves 

Make a cabbage salad bowl by cutting out the center part of cabbage leaving a shell about the thickness of three or four leaves. Cut the top edge in points and pin back with whole cloves. Take cabbage from inside head and shred or chop. Combine cabbage, salt, paprika, lemon juice and Planters Peanuts. Mix together cream and mayonnaise made with Planters Peanut Oil. Add to cabbage and chill well. Serve in cabbage salad bowl. Garnish with red and green pepper rings.

3. Minted Pear Salad ( Serves 6)

  • 6 large halves of canned pears 
  • Pear juice 
  • Mint flavoring to taste 
  • Few drops of green food coloring
  • 1/2 cup Planters Fruit Salad Dressing 
  • l/2 cup candied ginger, sliced 
  • Mint leaves 
  • Lettuce

To the juice from the canned pears add enough mint flavoring to produce a delicate mint flavor and enough green food coloring to obtain a light green color. Pour this over the pear halves and chill thoroughly. Drain well and place pear halves on crisp lettuce cups. Fill pear cavities with Planters Fruit Salad Dressing made with Planters Peanut Oil. Garnish with sliced candied ginger and mint leaves.

4. Banana and Peanut Salad ( Serves 4-6)

  • 3 medium-size bananas, sliced 
  • 1 tablespoon lemon j uice 
  • 10 marshmallows, cut in pieces 
  • 1/2 cup Planters Peanuts, chopped 
  • 1/2 cup Planters Mayonnaise 
  • Planters Peanuts, whole

Stir all ingredients until j ust mixed. Place in salad bowl and garnish top with a ring of overlapping banana slices, first dipped in lemon j uice, a second ring of quartered marshmallows and fill center with whole peanuts.

5. Stuffed Tomato Salad (Serves 6)

  • 6 large firm tomatoes 
  • 1 cup apple, diced 
  • 1 cup celery, diced 
  • 1/2 cup Planters Mayonnaise 
  • 1 bottle anchovies 
  • Endive

Peel tomatoes and scoop out center to make a cup. Toss together the apple, celery and mayonnaise made with Planters Peanut Oil. Save six anchovies for garnish. Add remainder cut in pieces to the salad mixture. Fill tomato cups with the salad and cop each with a whole anchovy. Serve on a bed of curly endive.

6. Stuffed Green Pepper Salad (Serves 6)

  • 2 large green peppers 
  • 2 packages cream cheese 
  • 4 tablespoons pimiento, chopped 
  • 4 tablespoons green pepper, chopped 
  • 1/2 teaspoon salt 
  • Lettuce

Cut off tops of green peppers and scoop out seeds and membrane. Remove stem and chop the tops for stuffing. Beat together cheese, pimiento, chopped green pepper and salt. Fill peppers with mixture and chill thoroughly. Then slice peppers fairly thin and arrange on bed of cold, crisp lettuce. Accompany with Planters Mayonnaise or Planters French Dressing made with Planters Peanut Oil.

7. Potato Salad Supreme (Serves 6)

  • 3 cups boiled potatoes, diced 
  • 3 hard cooked eggs, diced 
  • 1 cup cucumber or celery, diced 
  • 1 tablespoon onion, minced 
  • 4 sweet pickles, diced 
  • 1 teaspoon salt 
  • 1 tablespoon vinegar 
  • 3/4 cup Planters Mayonnaise 
  • Parsley 
  • Ripe olives 
  • Lettuce

Toss all the ingredients together lightly. Chill well. Serve in salad bowl lined with crisp lettuce leaves and garnish with ripe olives and sprays of parsley.

8. Cheese and Kidney Bean Salad (Serves 4-6)

  • 2 cups drained cooked red kidney beans 
  • 1 cup American cheese, diced 
  • 1/2 cup gherkin pickles, sliced thin
  • 1/2 cup celery, diced 
  • 1/3 cup Planters Mayonnaise 
  • Parsley 
  • Lettuce 

Mix lightly all ingredients in order given. Serve on bed of crisp shredded lettuce and garnish with sprays of fresh parsley stuck into small cheese cubes.

9. Tuna and Apple Salad (Serves 4-6)

  • 1 seven ounce can Tuna fish 
  • 2 red apples 
  • 1 yellow apple 
  • 1 cup celery, diced 
  • 2 tablespoons green pepper, minced 
  • 1/2 cup Planters Thick French Dressing 
  • Green pepper 
  • Watercress 

Flake Tuna into bowl. Dice unpeeled apples and add with rest of ingredients. Toss together lightly. Place in salad bowl lined with watercress. Garnish with red and yellow apple wedges in rings of green pepper.

10. Carrot F ruit Salad (Serves 4·6 )

  • 1 cup pineapple j uice 
  • 1 package orange flavored gelatin 
  • 3 tablespoons lemon juice 
  • l/2 cup orange juice 
  • 2 cups grated raw carrots 
  • 1/2 cup orange sections 
  • 1/2 teaspoon salt 
  • Lettuce 
  • Ripe olives

Heat pineapple juice and pour over gelatin. Stir until dissolved. Add lemon and orange juice. Chill until mixture begins to congeal. Fold in carrots, orange sections and salt. Pour into mold and chill until firm. Turn onto chilled platter. Garnish with lettuce and ripe olives. Serve with Planters Mayonnaise made with Planters Peanut Oil.

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