Blog Archive:

Cedric Burgers

1 lb. hamburger, brown with onion and cool

1 can (8 oz.) tomato soup

3/4 c. green and black olives, mixed

1/2 c. mayonnaise

1 sm. can mushrooms

Pinch of oregano

1/2 lb. grated Mozzarella cheese

Instructions

Mix above with hamburger. Put on 1/2 hamburger buns. Bake at 300 degrees for 30 minutes. Serve hot.

Cauliflower Ham Chowder

2 cups sliced cauliflower, I have used the 16 to 18 oz. frozen cauliflower
1 13 oz. can chicken broth
1 10.5 oz. can cream of potato soup
2 tablespoons cornstarch
2 cups diced ham
1 cup light cream, I have used milk
1/4 cup water
1/8 teaspoon white pepper

Instructions

In a large saucepan, cook cauliflower, covered in chicken broth, about 10 minutes. (Do not drain!) In mixing bowl, gradually stir cream into potato soup. Blend water, cornstarch and pepper. Stir into potato soup mixture. Pour over cauliflower. Stir and cook until thickened. Stir in ham. Simmer over low heat for 10 minutes. Garnish with parsley. Serves 5 or 6.

Cauliflower Ham Au Gratin

4 c. partially cooked fresh cauliflower or 2 (10 oz.) frozen cauliflower

 

1 1/4 c. chopped fully cooked smoked ham

 

 

1 (11 oz.) can condensed cheddar cheese soup

 

 

1/4 c. milk

 

 

2/3 c. Bisquick baking mix

 

 

2 tbsp. firm margarine or butter

 

 

2 tbsp. shredded cheddar cheese

 

 

1/2 tsp. ground nutmeg

 

Instructions

Heat oven to 400 degrees. Arrange cauliflower in ungreased 11×7 x 1 1/2 inch pan; sprinkle ham. Beat soup and milk with beater until smooth; pour over ham. Mix remaining ingredients until crumbly; sprinkle with paprika if desired. Bake until topping is golden brown, 20-25 minutes. Serves 8.

Cauliflower And Ham Au Gratin

4 c. partially cooked fresh cauliflower or 2 (10 oz.) frozen cauliflower

1-1/4 c. chopped fully cooked smoked ham

1 (11 oz.) can condensed cheddar cheese soup

1/4 c. milk

2/3 c. Bisquick baking mix

2 tbsp. firm margarine or butter

2 tbsp. shredded cheddar cheese

1/2 tsp. ground nutmeg

Instructions

Heat oven to 400 degrees. Arrange cauliflower in ungreased 11 x 7 x 1 1/2 inch pan; sprinkle ham. Beat soup and milk with beater until smooth; pour over ham. Mix remaining ingredients until crumbly; sprinkle with paprika if desired. Bake until topping is golden brown, 20-25 minutes. Serves 8.

Casserole Dinner With Cheese Biscuits

1 can green peas*

1 lb. ground meat (beef or turkey)

2 tbsp. finely chopped onions

1 (10 1/2 oz.) can tomato soup

1 tsp. salt

1/8 tsp. pepper BISCUITS:

1 1/2 c. Bisquick

3/4 c. grated cheese

1/2 c. milk

Instructions

*Frozen peas may be used. Brown meat. Add onion, soup, peas, seasoning. Put in a long, flat dish. Combine Bisquick with cheese. Add milk and mix until blended. Drop by tablespoon on meat mixture.

Bake at 400 degrees until biscuits are done.

Cashew Crusted Chicken

1 (12 ounce) jar apricot preserves

1/4 cup prepared Dijon-style mustard

1 teaspoon curry powder

4 skinless, boneless chicken breast halves

1 cup coarsely chopped cashews

Instructions

Preheat oven to 375 degrees F (190 degrees C). Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth. Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9×13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken. Makes 4 servings

Caribbean Pork Tenderloins

2 lean pork tenderloins, about 1/2 pound each

1 teaspoon grated orange peel

1/2 cup orange juice

2 tablespoons fresh cilantro, chopped

2 tablespoons lime juice

1/2 teaspoon cracked black pepper

2 cloves of garlic cut in half

1 teaspoon cornstarch

1/4 teaspoon salt

1 teaspoon vegetable oil

1 large ripe plantain, cut into 1/4 inch slices

Instructions

Trim fat from pork. Cut pork across grain into 1/8 inch slices. Mix orange peel and juice, cilantro, lime juice, pepper, and garlic in glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes. Remove pork from marinade, drain, reserve marinade. Stir in cornstarch and salt into marinade, set aside. Heat oil in 10 inch nonstick skillet over medium high heat. Cook pork in oil about 4 minutes, stirring frequently, until no longer pink. Stir in plantain. Cook 2 to 3 minutes, stirring frequently, until plantain is brown and slightly soft. Stir in marinade. Heat to boiling, stirring constantly. Boil and stir 1 minute.

per 1 cup serving: 255 Calories 5g Fat 65mg Cholesterol 190 mg Sodium 29g Carbohydrate 25g Protein Exchanges: 1 Starch 2 Lean meat 1 Fruit

Carolina Wild Barbecue Sauce

1 c. chili sauce
1 c. ketchup
1/4 c. steak sauce
1 tbsp. Lea & Perrins Worcestershire
sauce
1 tbsp. garlic, chopped fine
2 tbsp. horseradish
3 tbsp. dry mustard
2 tbsp. Tabasco pepper sauce
1 tbsp. dark molasses
1 tbsp. red wine vinegar

Instructions

Combine all ingredients into a medium size bowl. Whisk until sauce is well blended. Store in a 1 quart covered jar in refrigerator for up to 6 days. Use with beef, chicken, pork or game. Yield 3 cups.

Caramelized Garlic Chicken

2 teaspoons olive oil

 

4 garlic cloves, minced

 

 

4 teaspoons brown sugar

 

 

4 boneless skinless chicken breast halves

 

Instructions

Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray. Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed. Place chicken breast halves in sprayed foil-lined pan.

 

Spread garlic mixture evenly over chicken. Bake for 10 to 15 minutes or until chicken is fork-tender and juices run clear. Makes 4 servings. Prep Time: 30 Minutes

Posted by chief_cook on: Nov 11th, 2002, 6:14pm

Caramel Apple Pie

1 tbsp. milk
1 (6 oz.) Keebler Ready-Crust Graham Cracker Pie Crust
1/3 c. chopped nuts
1 (8 oz.) pkg. Philadelphia brand cream cheese, softened
1/2 c. sour cream
2 tbsp. sugar
1/2 c. chunky applesauce
2 tsp. vanilla
1/2 tsp. cinnamon
3 1/2 c. (8 oz.) Cool Whip Non-Dairy Whipped Topping, thawed
Fresh apple slices

Instructions

Melt caramels with milk in small microwavable bowl at HIGH 1-1 1/2 minutes; stir mixture until smooth. Pour into crust; sprinkle with nuts. Cool. Beat cream cheese, sour cream and sugar until smooth; stir in applesauce, vanilla and cinnamon. Fold in half of the whipped topping. Spread mixture over caramel layer in crust. Chill at least 4 hours. Garnish with remaining whipped topping, apple slices and melted caramels, if desired.
NOTE: Store any leftover pie in refrigerator.