Coconut Marshmallow Krispies

For Sunday dessert with the Turners and Brent, we had Coconut Marshmallow Krispies. They were quite tasty. We preferred them plain rather than dipped in chocolate.

Ingredients

(Nutrition Information)

• 3 tablespoons butter or margarine
• 1 teaspoon imitation coconut extract
• 1 package (10 oz., about 40) regular marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal

Microwave Directions:

1. In microwave-safe bowl heat butter, coconut extract and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. (Microwave cooking times may vary.)
   
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
   
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
   

Creamy Stovetop Macaroni and Cheese

There are so many variations of this classic. What’s your favorite kind? I love this recipe with it’s Worcester Sauce. Mmmm, good.

 

Photo: Beau Gustafson; Styling: Melanie J. Clarke

Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip. Try making the stove-top dish with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.

Yield: 6 servings (serving size: 1 1/2 cups)

Video: How to Cook Creamy Stove-Top Macaroni and Cheese

Ingredients

• 4 cups uncooked medium elbow macaroni
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/4 cups fat-free milk
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce 
• 1/2 teaspoon bottled minced garlic
• 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

Lorrie Hulston Corvin, Cooking Light
JUNE 2006

Chicken, Rice, and Edamame Salad

This chicken salad breaks out of the traditional chicken salad class with its rice vinegar and mint flavors that sing to your taste buds.

Chicken, Edamame, and Rice Salad

The distinct and powerful taste combination of fresh ginger and mint lends a burst of flavor to this main-dish salad.

Prep: 11 minutes; Cook: 5 minutes; Other: 2 minutes

Yield: 4 servings (serving size: about 3/4 cup salad and 1 radicchio leaf)

Ingredients

• 1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)  {I just used approximately 1 1/2 cups of cooked long-grain rice}
• 1 1/4 cups frozen shelled edamame (green soybeans)
• 3 tablespoons water
• 1 cup diced cooked chicken breast
• 2 tablespoons chopped fresh mint
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 4 radicchio leaves (optional)

Preparation

1. Microwave rice according to package directions. Set aside; keep warm.
2. Combine edamame and 3 tablespoons water in a small bowl. Cover with plastic wrap. Microwave at HIGH 3 minutes. Let stand 2 minutes; drain.
3. Combine rice, edamame, chicken, and next 5 ingredients in a large bowl; toss to coat. Serve over radicchio.

Cooking Light Fresh Food Fast, Oxmoor House 2009.

Chex Party Mix- 1986 recipie

1/2 cup (1 stick) butter or margarine
1 1/4 tsps McCormick/Shiling Season-All Seasoned Salt*
4 1/2 teaspoons Worcestershire sauce
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 cup salted mixed nuts

Mom adds 2 2/3 cups pretzles


Preheat oven to 250 degrees. Melt butter in a 15x10x2-inch roasting pan in the oven. Remove from oven. Stir the seasoned salt and Worcestersire sauce into the melted butter. Gradually add cereal and nuts, mixing until all pieces are coated. Bake 1 hour at 250 degrees. Stir mixture every 15 minutes during baking for even coating and baking.

Makes 9 cups.


Microwave Directions: In a 4-qt bowl or 13x9x2-inch microwave safe dish, melt butter on high for 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High for 5 to 6 minutes, stirring every two minutes. NOTE: A 650 microwave oven was used for these directions. For other wattage ovens, time may need to be adjusted.

Pizza

2 1/2 cups bread flour
2tsp sugar
2tsp yeast
3/4 tsp salt
8 ounces water
2 tbs vegatable oil

Put all ingredients in bread-machine on the dough setting.
Preheat oven to 350*
Roll out dough and cook for 20-30 minutes, or until almost brown.
Pull out of oven and add desired toppings return to oven for additional 15-20 minutes.

Irish Pan Boxty Cakes

I loved the boxties at the Irish Pub Andrea took us to in Vegas. So sad they closed! In clearning out more files, I found this recipe.

Pan Boxty Cakes
1 cup grated peeled raw potato
1 cup thick mashed potatoes
1 cup unsifted all-purpose flour
2 tsp. baking powder
2 tsp. salt
2 eggs,beaten
1/4 cup milk
2 Tbsp. butter or margarine
Butter or Margarine
Sugar or cinnamon sugar

1. Use food processor to grate potatoes or grate potato by hand.
2. Place grated potato on clean dish towel and press out excess liquid.
3. Combine grated potato with mashed potato. Stir in flour, baking powder and salt, mix well.
4. Add eggs and milk, mixing to make a soft batter.
5. Heat skillet with 2 Tbsp butter until hot. Drop batter by tablespoons onto skillet and cook 4-5 minutes on each side until well browned.
6. Serve hot with butter and sugar or cinnamon sugar. Makes 6 servings

Mexican Cornbread

Mexican Cornbread
1 cup butter, melted
2/3 cup sugar
4 eggs
1 15 oz. can cream-style canned corn
3 Tbsp. diced green chilies
1/4 tsp. salt
1/2 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
4 tsp. baing powder
1 cup yellow corn meal
1 cup flour

Preheat oven to 325. Lightly grease a 9 x 13" baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, and cheeses. In a separate bowl, stir together the flour, cornmeal, bakgin powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into pan. Bake approx. 1 hour or until a toothpick inserted into center of pan comes out clean. Serves 8.

Recipe pirated from a San Diego Mexican cookbook at the store - I'm guilty but it looks like one I've been hunting for. Can't wait for a pot of chili and this cornbread.