Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
SUPER MAID RITES 6 to 8 servings
1½ pounds lean ground beef
1 large onion, peeled and chopped
1 cup tomato-base chili sauce
½ cup water
3 tablespoons light brown sugar, firmly packed
3 tablespoons Worcestershire sauce
1 teaspoon prepared (yellow) mustard
4 to 5 drops hot pepper sauce or to taste
Salt and freshly ground black pepper to taste
6 to 8 French or Kaiser rolls or onion buns, each split in half and toasted, if desired
Sweet gherkins, pimento-stuffed olives, and sweet cocktail onions for garnish (optional)
In a large heavy skillet, brown beef thoroughly over moderate heat; drain well, reserve drippings, and set aside. Sauté onion in reserved hot beef drippings until tender but not browned. Reduce heat and add chili sauce, water, brown sugar, Worcestershire sauce, mustard, and hot pepper sauce, blending well. Stir in reserved ground beef. Add salt and pepper to taste. Simmer, uncovered, for 20 to 25 minutes or until mixture is bubbly hot and flavors blended. Spoon beef mixture onto one-half of each of 6 to 8 rolls or buns. Top each with a second roll or bun half. Garnish each sandwich with sweet gherkins, pimento-stuffed olives, and sweet cocktail onions, if desired.
Variations: Spoon Maid-Rite mixture onto 3 (10-ounce) packages unrolled and separated refrigerated crescent roll dough, dividing and spreading evenly. May top each with shredded cheese of choice, if desired. Roll-up crescents and bake according to package directions. Serve hot or at room temperature.
Omit chili sauce and add 1 cup favorite recipe or commercial tomato-base salsa. Decrease brown sugar, if desired. Add 1 to 2 teaspoons chili powder. May also add 1 tablespoon finely snipped fresh cilantro leaves and /or ¼ to ½ teaspoon ground cumin, if desired. Spoon mixture onto warmed flour or corn tortillas and roll-up each jelly-roll-style. May top each with shredded cheese of choice before rolling tortillas, if desired
