Issue 59

Issue 59

March 30, 2004

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As always household tips are in short supply. I also accept articles on homemaking and budgeting. Almost any article that has to do with the home will do. recipeden@recipeden.com

EASY MEXICAN DISH

1 dozen corn tortillas
Med. size Rosarita enchilada sauce

6 oz. can tomato sauce

Grated sharp & mozzarella cheese

Black pitted olives

Refried beans

2 lb. ground meat

Sauté: onions, meat and tomato sauce. Dip tortillas in enchilada sauce. Layer in large baking dish: tortillas (dipped in sauce), meat mixture (sautéed), grated cheese, olives and beans. Pour 1/2 Rosarita enchilada sauce over this, then add another layer. Top with cheese and olives. Cover with foil. Heat in oven 15 minutes.

FOR PRINTABLE RECIPE CLICK HERE

Vanilla Cream Cake

1 box of light graham crackers

2 8-oz. pkgs. of light cream cheese, room temperature

12-ounce tub of fat-free whipped topping

1 5.1 ox box of instant vanilla pudding

Make pudding according to pkg. directions.

Mix with softened cream cheese and whipped topping.

Spread graham crackers over bottom of 13 x 9 - inch pan, then cover with

mixture.

Keep layering graham crackers and mixture until gone.

Add fruit on top if you like. (Cherries, bananas, blueberries whatever.)

Cover and chill overnight.

FOR PRINTABLE RECIPE CLICK HERE

Broccoli Chowder

2 pounds fresh broccoli

27 1/2 ounces fat-free chicken broth -- 2 cans

3 cups milk -- divided

1 cup chopped ham

2 teaspoons salt

1/4 teaspoon pepper

1 cup half and half

2 cups shredded Swiss cheese

1/4 cup butter--optional?

Combine broccoli and 1 can of broth in a Dutch oven.

Cover and cook 7 minutes or until broccoli is crisp-tender.

Remove broccoli from broth, cool and coarsely chop.

Add remaining can of broth, 2 cups of the milk, ham, salt, and pepper to

pot. Bring to a boil over medium heat, stirring occasionally.

Stir in broccoli and remaining ingredients, except remaining cup of milk.

Mix some flour into the remaining milk and stir into chowder to thicken.

Cook over low heat until thoroughly heated. Do not boil.

FOR PRINTABLE RECIPE CLICK HERE

Oatmeal Bread

3/4 cup boiling water

1/2 cup quick-cooking oats

1/4 cup firmly packed brown sugar

3 tablespoons butter -- melted

1 teaspoon salt

- - - - -

3 cups bread flour

1/4 cup water

1 egg -- lightly beaten

2 1/4 teaspoons dry yeast -- (1pkg)

Combine water, oats, sugar, butter, and salt in a bowl. Stir well.

Allow to cool slightly.

Follow bread machine instructions.

FOR PRINTABLE RECIPE CLICK HERE

Chocolate Chip Ice Cream Pie

Ingredients:

1/3 cup chocolate syrup
1/3 cup semisweet
chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip
Ice cream, softened

1. Coat bottom and sides of an 8- inch pie plate lightly with butter.

2. Combine chocolate syrup and chocolate chips in a small microwave – safe bowl. Microwave on HIGH (100% power) until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.

3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.

4. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

FOR PRINTABLE RECIPE CLICK HERE

Click the picture to go to the Recipe Den.

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