Quick and delicious - makes one serving.
OBSERVER Photo by April Diodato
Sinangag (Filipino breakfast rice).
3 slices of ham lunch meat
3 slices of pepperoni
1 slice of cheddar cheese
Philadelphia Garden Cream Cheese
Put bagel in toaster.
Meahwhile, put ham with pepperoni on top in microwave for 30 seconds. Put cream cheese on half of the bagel. Put cheddar cheese on other half.
Put ham and pepperoni on cheese and close.
Frosted Pumpkin Bread
1 box spiced cake mix
1 can (15 oz.) pumpkin
Preheat oven to 400 degrees.
Empty the cake mix and pumpkin together into a bowl; mix.
Place into greased bread pan and bake for 35 minutes or until toothpick inserted at center comes out clean.
1 8 oz. package cream cheese
1 box confectioner's sugar
1 stick butter
1 tsp. vanilla
Cream cheese and butter together using electric mixer. Add sugar and vanilla; beat well.
Spread on bread and sprinkle with chopped pecans if desired.
Pasta with Clam Sauce
Note: only cook with wine you would drink!
Pasta of choice: linguine, spaghetti, angel hair (a favorite)
1 bottle good white wine: chardonnay, chablis (not sweet)
Extra virgin olive oil
2 cans minced clams
2 tablespoons minced garlic (or as much as you like)
4 tablespoons butter
1/2 cup lemon juice
1 cup white wine
Fresh herbs: parsley, cilantro, basil, (or whatever you have)
Loaf of garlic bread
In sauce or sautee pan, add butter, olive oil, garlic, lemon juice, wine, and juice from 1 can of clams. Simmer 5 to 10 minutes over low heat (some alcohol will evaporate).
Add the juice from the other can of clams to boiling pasta water; cook pasta according to directions.
Add clams to sauce with a little of the liquid from the cooking pasta.
Taste sauce to see if it needs more of anything; simmer a little longer.
Plate pasta with clam sauce; top with fresh herbs. Serve with garlic bread to soak up additional sauce.
Enjoy the rest of the wine with dinner!
3 cups instant rice
1 cup cream of chicken soup
1 cup cream of celery soup
1 soup can full of water
1 tsp. salt
1/4 tsp. pepper
In a medium saucepan with a tight-fitting lid, mix soups with water.
When soups are hot, stir in salt and pepper. Heat until almost boiling, then add rice. Stir well to coat all of the rice with the soup mixture.
Cover the pan with the lid and remove from heat. Let sit for 5 to 7 minutes, stir and serve.
Sausage and Potato Skillet
Prep and cooking time less than one hour.
1 lb. Italian sausage cut into 3-inch links
4 Idaho baking potatoes cut into bite-sized pieces (scrub potatoes but leave skin on)
3 to 4 sweet peppers cut into wedges
3 to 4 onions cut into wedges
Place all ingredients into chicken fryer with lid; add 1/4 cup of water. Bring water to a boil, cover pan and lower heat. Steam for 10 minutes.
Remove lid and continue cooking about 20-25 minutes, turning meat and potatoes to brown evenly.
Serve with crusty Italian bread.
Sinangag (Filipino breakfast rice)
2 T canola oil, divided
2 eggs, beaten
7 cloves garlic, chopped
2 c. day-old cooked rice (brown jasmine)
2 large green onions, chopped
Salt and pepper
Heat 1 teaspoon of the oil over medium-high heat in a wok or large skillet.
Season the beaten eggs with a pinch of salt and pepper. Add eggs to pan, stirring to break up the egg into pieces. Once set, remove to a plate.
Add the rest of the oil to the empty frying pan. Once oil is hot, add garlic and fry until it just starts to turn pale golden, then add rice. Cook rice, stirring frequently, until hot, about 3 minutes.
Stir in eggs, green onions, and additional salt and pepper, if desired.
Crock Pot Cubed Steak
1 pkg. brown gravy mix
1 pkg. mushroom gravy mix
1 pkg. onion gravy mix
3 cups water
2 to 3 pounds cubed steak (for more, add more gravy)
Brown cubed steak in flour as usual. Pour 2 cups water in crock pot; add steak. Cook on medium setting for 4 hours.
Mix gravy with one cup water; pour over steak and cook for additional 30 minutes.
Cooking times may vary depending on temperature of crock pot.
Chicken in a Pot
2 sliced carrots
2 sliced onions
2 celery stalks, cut into one-inch pieces
3 to 4 lb. whole fryer chicken
1 tsp. salt
1/2 tsp. black pepper
1/2 cup chicken broth
1/2 tsp. dried basil
Put carrots, onion and celery in bottom of crock pot. Place whole fryer chicken on top of vegetables. Sprinkle with salt and pepper and add broth. Sprinkle basil over the top.
Cover and cook on "low" setting 8 to 10 hours.
This recipe takes about 30 minutes to prepare.
2 tbsp. salad oil
1 small onion, diced
Medium bunch of broccoli florets
1/8 tsp. red pepper
1 can (10 3/4 oz.) condensed cream of potato soup
1 can (10 3/4 oz.) condensed cream of celery soup
1 1/2 cups milk
1 cup frozen peas and carrots
2 cups water
4 ounces cheddar cheese, shredded
In large kettle over medium heat, add oil, onion, broccoli and red pepper. until broccoli is tender, stirring often.
Add undiluted soups, milk, frozen vegetables and water; over high heat, heat to boiling. Add cheese; cook, stirring frequently, until cheese is melted.
Makes about 8 cups or 8 servings.