Let's play a FOOD / RECIPE GAME

Tuna Melt Casserole recipe

12 slices bread (your favorite type)
2 cans tuna, drained
1 small onion, chopped
1/4 cup mayonnaise
6 slices cheese (your favorite type)
1 can cream of chicken soup
1/2 soup can milk

Toast the 12 slices of bread. Line the bottom of a 13 x 9-inch baking dish with 6 of the slices and set the other 6 aside.

Mix together tuna, onion and mayonnaise and spread on the bread in the baking dish. Place the slices of cheese and the remaining 6 slices of bread on top of the tuna. Finally, mix the soup and milk together and pour over the sandwiches. Bake for 20 to 25 minutes at 350 degrees F.

Hershey's kisses

Reindeer Bellybuttons
50 pretzel rings
1 (8oz) pkg. chocolate kisses
1/4 cup red and green M&M's

Place the pretzels on a greased baking sheet.
Place a chocolate kiss in the center of each pretzel.
Bake @ 275 for 2-3 minutes or until the chocolate softens.
Remove from oven.
Place one M&M in the center of the kiss, pressing down slightly, so the chocolate fills the pretzel.
Refrigerate for 5-10 minutes til firm.
Store at room temperature.
Makes 4 dozen.

Next Ingredient: OREOS

Cherry Chocolate Parfaits
From Light & Tasty Dec/Jan 08

INGREDIENTS


1 package (.3 ounce) sugar-free cherry gelatin

1 cup boiling water

1/2 cup reduced-fat sour cream

1/4 teaspoon almond extract

1/2 cup diet lemon-lime soda

8 reduced-fat oreos, crushed

1/4 cup reduced-fat whipped topping

SERVINGS 4

PREP 15 min.

In a small bowl, dissolve gelatin in boiling water. Transfer 1/2 cup to another bowl; stir in sour cream and extract. Divide among four parfait glasses or dessert dishes. Refrigerate until firm, about 35 minutes. Stir soda into the remaining gelatin; cover and refrigerate until partially set.
To assemble, sprinkle half of the cookies over cherry layer. Top with soda mixture and remaining cookies. Refrigerate until firm. Just before serving, dollop with whipped topping. Yield: 4 servings.


*This is a great recipe that the light and tasty test kitchen published in the Dec/Jan 08 issue. It looks really yummy in the magazine. I will definately be making this soon.

next ingredient: curry powder!

Just wanted to bump this up.

Let's play!

M

Thanks for bumping Melanie73!!  I couldn't find it....

CURRIED CHICKEN SALAD

2-3 boneless chicken breasts, skin removed 2 stalks celery, strings removed 1/4 cup fresh cilantro, chopped 1 cup real mayonnaise (not salad dressing) 1/2 medium onion, finely minced 1 teaspoon curry powder 2 cloves garlic, minced lettuce leaves, for serving paprika (optional) Simmer the chicken in water (or chicken broth if you have it - then reserve for making soup later on. Do not allow the water or broth to boil. Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash and chop the cilantro. Peel and dice or mince the onion and garlic. Stir the curry powder, onion, and garlic into the mayonnaise, mixing well. Remove the chicken from the pan using a slotted spoon. Dice into bite sized chunks. Add to the mayonnaise. Mix well. Arrange a few perfect lettuce leaves in the center of a salad dish. Scoop the chicken mixture onto the center. Garnish with a sprinkle of paprika (we like to use either the Hungarian or smoked paprika) and top with a sprig of cilantro. Serves 3 or 4.

 http://www.cooks.com/rec/view/0,1739,131189-253199,00.html

 

 

 

Pillsbury crescent rolls

We love this one!  I make it often

Broccoli Ham Ring

Quick Cooking

"Since this sandwich ring uses convenient crescent rolls, it takes little fuss to prepare," relates Janet Dishong from Manheim, Pennsylvania. "I like to fix it for a Sunday evening meal when our son comes to visit. It makes a great appetizer for a party, too."

Ingredients:

• 2 tubes (8 ounces each) refrigerated crescent roll dough
• 1-1/2 cups (6 ounces) shredded Swiss cheese
• 1/4 pound fully cooked ham, diced (about 1/2 cup)
• 2-1/4 cups chopped fresh broccoli
• 1 small onion, chopped
• 1/4 cup minced fresh parsley
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice

Directions:

Unroll crescent roll dough and place triangles on a 12-in. pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together.
    Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown. Yield: 6-8 servings.

Next 

Cinnamon red hots

RED HOT APPLESAUCE CINNAMON APPLE SALAD
Boil and dissolve: 2 c. water 1/2 c. cinnamon candy (red hots) Add: 2 sm. pkg. cherry Jello 2 c. unsweetened applesauce Add: 1 tbsp. lemon juice 1/2 c. pecan bits Pour into mold, or 8 x 13 inch Pyrex dish. Can be divided in half; fits 8 x 8 inch dish.

Recipe from www.cooks.com 

 

Next:  Liquid Smoke

BARBECUED BRISKET Here's a great one for liquid smoke. It was a prize winner in a Wilton contest years ago. It is easy to prepare but must be started the day before since it marinates overnight. The next day it simmers gently in a slow oven until it becomes tender and tasty. We like a generous amount of this barbecued beef sliced thin and served on Texas-sized hamburger buns. Sauce-smothered slices also stand well on their own when served as the meal's main course. 1 (4-5 lb.) fresh beef brisket 1 cup of your favorite barbecue sauce 2 Tbsp. liquid smoke 1 Tbsp. Worcestershire sauce 1 tsp. celery salt 1 tsp. garlic salt 1 tsp. onion salt Place beef in an oblong shallow baking dish; about 13 by 9-inches is usually large enough. Mix remaining ingredients and pour over brisket. Cover with a sheet of plastic wrap and then top with aluminum foil, covering tightly. refrigerate overnight. Before baking, remove plastic wrap and recover tightly with foil. Bake at 300 degrees F. for about 4 hours or until tender. To serve, slice across the grain. Pour sauce over. Makes 8-10 servings. Next ingredient: cranberry jello

By the way, I just want you to know I did not type up the above recipe in this way. I think this way of typing a recipe is most unhelpful. I tried to edit and my screen jumped from one place to another including to a post I read about 5 minutes ago. Can anything be done about this program's taking our good recipes and rendering them in such useless form? Lorraine

Somebody fixed the above recipe for me. Thank you. I am moving it here so that it will be easy for everyone to use.

BARBECUED BRISKET

 Here's a great one for liquid smoke. It was a prize winner in a Wilton contest years ago. It is easy to prepare but must be started the day before since it marinates overnight. The next day it simmers gently in a slow oven until it becomes tender and tasty. We like a generous amount of this barbecued beef sliced thin and served on Texas-sized hamburger buns. Sauce-smothered slices also stand well on their own when served as the meal's main course.

1 (4-5 lb.) fresh beef brisket
1 cup of your favorite barbecue sauce
2 Tbsp. liquid smoke
1 Tbsp. Worcestershire sauce
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. onion salt

Place beef in an oblong shallow baking dish; about 13 by 9-inches is usually large enough. Mix remaining ingredients and pour over brisket. Cover with a sheet of plastic wrap and then top with aluminum foil, covering tightly. Refrigerate overnight. Before baking, remove plastic wrap and recover tightly with foil. Bake at 300 degrees F. for about 4 hours or until tender. To serve, slice across the grain. Pour sauce over. Makes 8-10 servings.

Next ingredient: cranberry jello

Oops!  Sorry.

Mom's Thanksgiving Cranberry Jello Mold

Recipe #1438668

A MUST for us! A neighbor in Omaha had given this to my Mom in the early'60's and she has made it every Thanksgiving since. Now I make the holiday, so I make the mold! It's very easy. Keep in mind that this has walnuts just in case you have guests who are allergic to nuts. Enjoy! *You can make this 2 days before serving so I will make it on the Tuesday before Thanksgiving and keep it in the mold in the refrigerator and just unmold it before serving.

by Oolala

 

12-15 servings

3 cup mold

1½ hours 20 min prep

 

1 (16 ounce) can whole berry cranberry sauce

2 (3 ounce) packages Jello gelatin, black cherry flavor

2 cups water, hot

1 cup water, cold

2 medium red apples, peeled, finely chopped

1/2 cup celery, finely chopped

1/2 cup walnuts, chopped

parsley sprigs, for garnish (optional)

In a large bowl, dissolve the packages of jello in the hot water.

Add the cold water and the cranberry sauce. Blend well and chill.

Before mixture sets, add apples, celery and nuts and mix well.

Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.

Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.

 

Applesauce

 

 

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