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June Cleaver Club Letter E Recipes

Last post 05-02-2008 6:19 PM by BellesMother1. 51 replies.
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  • 05-02-2008 6:09 PM In reply to

    Re: June Cleaver Club Letter E Recipes

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    Easy Healthy Meat Loaf Recipe 

     

    This is a low fat meat loaf made with healthy ingredients. It is as much of a method as it is a recipe. It is super easy to do in a low fat meat loaf pan but can be made in a standard loaf pan.The strategy is to start with low fat products and then drain any remaining grease from the meat loaf as it cooks. The eggs and the low fat sour cream give the meat loaf the desired consistency. 

     

    Ingredients:

     

    3 large eggs

    1 cup low fat sour cream

    1/2 cup quick rolled oats

    2 tablespoons minced dry onion

    1/2 cup chopped bell pepper

    1 teaspoon salt

    1/4 teaspoon ground pepper

    1 teaspoon Italian spice mix

    2 pounds lean ground beef

     

    1/3 cup barbecue sauce or ketchup 

     

    Directions: 

     

    Preheat oven to 350 degrees.

     

     

    1. In a medium bowl, combine the eggs, sour cream, rolled oats, onion, bell pepper, salt, ground pepper, and spice. Knead in the ground beef. Press the meat loaf mixture into a non-stick loaf pan.

     

    2. Bake for 50 minutes. Remove the partially cooked meat loaf from the oven. Be very careful not to burn yourself and tip the meat loaf up to drain the grease.

     

     

    (It is helpful to hold the meat loaf in place with a spatula when you tip it up.) Return the meat loaf to the oven and bake for another 15 to 20 minutes.

     

    3. Again, pour the grease from the pan. Cover the top of the meat loaf with the barbecue sauce and return to the oven for ten minutes or until the internal temperature reaches 160 to 165 degrees with a probe-type thermometer.

     

    4. Set a cooling rack over a baking pan. Remove the meat loaf from the pan and set it on the rack to drain completely. After five minutes, remove the meat loaf to a serving platter and serve hot.  

     

    Baker’s Notes: Make this even healthier (and maybe more interesting) with the addition of grated carrots or chopped spinach.

     

     

    You can make your own barbecue sauce by mixing 2 tablespoons brown sugar and one teaspoon dry mustard with 1/4 cup catsup.   

     

    Source: Prepared Pantry

     

  • 05-02-2008 6:10 PM In reply to

    Re: June Cleaver Club Letter E Recipes

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    Easy Made-From-Scratch Blueberry Muffins

     

     

    1 c. butter

    4 c. self-rising flour

    3 c. sugar

    4 eggs

    1 c. milk

    5 c. fresh or frozen (thawed) blueberries

    2 tsps. vanilla

    1/2 c. sugar (for tops)

     

     

    Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla, and mix until blended.  

     

    Add flour alternately with milk. Mash 1 cup of blueberries and stir in by hand. Add remaining berries whole and stir. Grease muffin tins (tops too).  

     

    Pile mix 3/4 full in tins and sprinkle tops with reserved sugar. Bake at 375 for 25 minutes or until tops are lightly browned. Yield 24 large muffins.


     

    Source: Tina

     

     

  • 05-02-2008 6:13 PM In reply to

    Re: June Cleaver Club Letter E Recipes

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    Posted by: dutchmom4  

     

     

    EASY 5-IN-1 NO BAKE COOKIES

     

    by Rachel Keller (allhomemadecookies.com)

    These no-bake cookie are so tasty and nutritious. The basic recipe makes several different yummy cookies. Add your favorite ingredients to make your own unique cookie. The orange juice concentrate gives the cookies an orange flavor.

    My sister-in-law served these cookies to us one year at Christmas time. She graciously shared the recipe with me. Since then, we have made this recipe several times.

     

     

    My three sons enjoy helping to form the dough into balls. We have tried each one, and they are all good; but my favorite was the crispy ball recipe (the second recipe).

    Begin with the following ingredients:

    1/2 cup peanut butter

    1/2 cup honey or corn syrup

    1/4 cup orange juice concentrate

    1 1/2 cup nonfat dry milk solids

    Mix thoroughly. Now choose one of the following 5 steps:

    1. OR's

    2 c. rolled oats

    1 1/2 c. raisins

     

    -- Mix. Shape into balls then flatten. Makes 3 dozen medium cookies.

    2. CRISPYS BALLS

    4 cups crispy cereal

    -- Mix. Shape into small balls. Makes 4 dozen small balls.

    3. RAISIN CLUSTERS

    1/4 c. cocoa

    4 c. raisins

    -- Mix. Cluster into small balls. Makes about 4 dozen small clusters.

    4. COC O BALLS

    1/4 cup cocoa

    2 c. rolled oats

    1/4 cup chopped peanuts

    1 tsp. vanilla

    -- Mix. Shape into balls. Makes 2.12 dozen cookie balls.

    5. GRAHAMYS

    -- Add 1/4 cup raisins.

    -- Spread between graham crackers. Makes about 3 dozen.


     

     

  • 05-02-2008 6:15 PM In reply to

    Re: June Cleaver Club Letter E Recipes

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    Egg Lasagna

     

    1 quart tomato sauce

    1 teaspoon basil

    1 teaspoon oregano

    1/4 teaspoon thyme

    Splash of wine (red or white)

    1 pound lasagna noodles, cooked

    1 cup ricotta cheese

    Pepperoni, sliced

    6-8 hard-cooked eggs, peeled & sliced (or chopped) 2 cups shredded
    mozzarella

    Parmesan cheese, shredded

     

    Preheat oven to 350°F. When making lasagna use a disposable aluminum
    pan. This gives more height than regular casserole pans. Lightly oil the
    pan.

     

    Combine the tomato sauce, herbs, and wine. Arrange the bottom of the
    pan with a layer of noodles.      

     

    Spread on some ricotta, herbed-sauce, pepperoni, eggs, and mozzarella. Continue layering in this fashion, make the layers thin so you end up with lots of layers. Sprinkle the very top with parmesan cheese. Bake 40-50 minutes, or until done.

     

    =========

    Source: Cookin With Haggermaker 

     

  • 05-02-2008 6:16 PM In reply to

    Re: June Cleaver Club Letter E Recipes

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    Elaine's Rotelli Pasta Salad

    2 pounds rotelli, mixed colors

    1 large bunch broccoli

    1 large onion

    Black or green olives

    1 can garbanzo beans, drained

    2 bottles Caesar salad dressing (or make your own dressing)*

    * I used Newman's Own Caesar Dressing and it was delicious.

    Cook and drain pasta. Put into large bowl. Dice broccoli and onion
    and either microwave or steam until tender, but not overcooked. Slice
    olives.

     

     

    Toss vegetables with pasta and pour salad dressing over all.

    Reserve a little dressing. Refrigerate for several hours or overnight.

    Pour additional dressing over salad before serving.

    This salad is very adaptable. You can add or subtract any vegetables
    that you want.

     

    Source: Annie

     

  • 05-02-2008 6:17 PM In reply to

    Re: June Cleaver Club Letter E Recipes

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    EASY FRUIT TART

    1 pie crust (Pillsbury All Ready)

    1/2 c. sour cream, plain yogurt, or vanilla yogurt

    2 heaping tbsps. preserves (peach, apricot, or plum)

    1 pt. strawberries, blueberries, 5 to 6 plums,

    5 to 6 peaches, 2 to 3 kiwis, or dry combination of fresh seasonal
    fruits or these fruits

    Juice of one lemon

    2 heaping tbsps. of preserves

    Grease a quiche pan. One with removable rim works well, but any style
    will do. Heat oven to 425 degrees.      

     

    Press pie crust into quiche pan and bake for 10 to 15 minutes or until golden brown. Reduce oven to 375 degrees and set aside crust to cool.

    Combine sour cream or yogurt with 2 tablespoons preserves and pour
    evenly over pie crust. Top with fresh fruits, sliced, and arranged in
    concentric rings until you reach the center.      

     

    Return to oven for 10 to 15 minutes while you blend the lemon juice and remaining 2
    tablespoons preserves in a small pan.

    Remove tart from oven and brush with lemon juice mixture to glaze.
    Cool and serve. Slice as you would any pie. Top with whipped cream,
    if desired.

     

    Source: Buttercup

     

  • 05-02-2008 6:19 PM In reply to

    Re: June Cleaver Club Letter E Recipes

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    Source: Corinne Murrieta, A

     

    EASY SWEET PICKLES

     

    2 qt. Jar Kosher dill pickles (whole)

    3 c. Sugar

    1 tbsp. Vinegar

    2 small Onions, sliced

    4 sticks cinnamon, broken

     

    Drain all juice from pickles. Cut the ends of pickles and slice crosswise.

     

     

    Add remaining ingredients. Refrigerate for 24 hours, turning several times.

     

     

    Pickles will keep indefinitely in refrigerator. Pickles may be returned to jar or put in Tupperware.

     
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