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New: Skillet Recipe of the Week takes just one burner, one pan. Scroll down.
of the Week
Peanut Butter Pie
This requires a cold refrigerator or freezer.
1 graham cracker pie crust, your own or store-bought
Half an 8-ounce brick of cream cheese
1 teaspoon instant coffee
½ cup crunch peanut butter
3/4 cup powdered sugar
16-ounce tub of whipped topping, divided
Chopped peanuts for garnish
Let cream cheese warm up to soften. Beat in coffee, peanut butter and sugar. Stir in half the whipped topping. Put in the pie crust and chill until it's firm enough to frost with remaining topping. Sprinkle with chopped peanuts. Chill until very cold or freeze until firm. If it’s frozen solid, let stand 20 minutes before cutting. Serves 6 to 8.
Skillet Recipe of the Week
Poppy Seed Chicken
Choose white or dark meat, bone in or out, large or small pieces of chicken depending on personal tastes.
4 portions chicken
½ stick butter
1 can cream of chicken soup
4-ounce tub of sour cream (½ cup)
1 tablespoon poppy seeds
1 cup crushed buttery crackers such as Ritz or Town House
Brown chicken on both sides in hot butter. Cover, reduce heat and simmer until chicken is done. Whisk soup, sour cream and poppy seeds and stir into pan drippings. Heat through. Remove chicken to on plates. Just before serving, fold cracker crumbs into the hot sauce and spoon over chicken. Serves 4.
Always have a nutritious snack in a pocket. See easy recipes at Create A Gorp.
Pantry Recipe of the Week
Although it’s made from canned foods, this is an exotic gourmet dish you can show off for company.
15-ounce can straw mushrooms
15-ounce can baby corn
2 tablespoons vegetable oil
½ teaspoon each garlic powder, powdered chicken bouillon and ground ginger
1/4 cup water
½ teaspoon sugar
2 tablespoons hoisin sauce
Drain mushrooms and corn well. Heat oil and stir in seasonings, then gradually stir in mushrooms and corn to coat. Add water, sugar and hoisin sauce, cover and cook to heat through. Serve as a vegetable side dish or make it a vegan main dish by tossing with a hot starch such as rice, pasta, noodles or ramen.
Tips for the Boat Cook
* Use your coffee grinder or blender to pulverize dried mushrooms. Sprinkle this powder sparingly into soups and stews.
* This sturdy stainless steel rack makes for easy grilling, roasting, serving of chicken drumsticks, wingettes, stuffed banana peppers. Also holds ice cream cones while you fill and serve.
Bore through fruit cores easily with heavy duty corer. It opens to eject the core. You’ll use it on apples, pears and other fruit. Core cucumbers and stuff with tuna salad. Core zucchini, stuff with ground meat and roast. Core a potato, put a hot dog in the hole, wrap in foil and bake.
* When making spinach and bacon salad, stir 2 or more tablespoons red currant jelly into the hot bacon fat until it melts. Then add vinegar, spinach and so on.
* Rehydrate any flavor ramen and drain well. Whisk 2 to 4 eggs, stir in ramen and cook as an omelet. Broth can be discarded or thicken it to make a sauce.
* When you cook in foil “bombs” (dishes that don’t require turning) put food in a disposable foil small pie tin first. Bring up edges of foil and twist to seal and also to form a handle. Place on grill. Cook through. Easier to eat.