Quick Recipes

Buttermilk Scones

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
4 Tablespoons Shortening
3/4 cup + 2 Tablespoons buttermilk or sour milk
2 Tablespoons sugar (Optional, I never use)

Sift together flour, baking soda, and salt into mixing bowl.  Cut shortening into small pieces and add to dry ingredients.  Blend together until mixture is mealy, suing pastry blender (or 2 knives, cutting in with scissor-like motion).  Make a well in centre of the mixture and gradually add the buttermilk, stirring lightly with fork.  Mix only until soft dough is formed.

Turn into lightly floured bakeboard or pastry cloth and divide into two equal portions.  Gently roll out each piece with floured rolling pin or pat out with hand into circles 1/2 inch thick.  Place circles on ungreased cookie sheet and cut int quarters, but do not separate the pieces.

Bake at 450 F (very hot oven) for 12-15 minutes.

Edited to add:  I always stir raisins or currents before forming into scones.  I think they'd probably be good with dried cranberries as well.

Yield:  8 individual scones

Chicken Casserole

We use leftover turkey for this instead of the chicken. 

2 chicken breasts - boil in salted water, remove bone.
1 package frozen or fresh brocolli
Place breasts and brocolli in casserole.  Cover with 1/2 cup grated cheese.

Sauce: 
1 can cream of chicken soup
1/2 cup mayonnaise
1/2 teaspoon curry powder
1/2 teaspoon lemon juice
1/2 cup almonds.

Pour sauce over chicken and brocolli.  Top with 1/2 cup fresh bread crumbs and 1 Tablespoon butter.

Bake at 350 F for 30 minutes.

Taco Pasta

Maccroni Shells 1 Box
Hambuger 2 Lbs
Saulsa medium  1 Jar
Sour Cream 1 Container
Corn Chips 1 Pkg

Cook hambuger until done. Cook macroni and drain water off.
Add hambuger, macroni, Saulsa and sour cream in a big pan.
Cook until hot through and through. You can add green peppers if you like in the cooking of this dish.  Serve with corn chips on top.

Contributed by Mary Ann.  Thanks, sounds yummy!

Chickpea and Tuna Salad

1 (540 ml) can chickpeas, drained
3/4 cup fine chopped parsley
1/4 cup olive oil
1/4 cup fresh lemon juice (I use part cider or balsamic vinegar)
1 (198 ml) can chunk light or solid white tuna, drained
2 large green onions, chopped fine
salt and fresh ground pepper to taste

Combine chickpeas and parsley in a bowl.  Add oil and lemon juice.

Break up tuna into large chunks and add to chickpeas.  Add onions, salt and pepper; stir to combine.  Cover and chill for several hours before serving.  Taste and adjust seasoning, if necessary (it should taste lemony).

Makes 4 servings.

Quick Vegetable Salad

1 can (16 ounces) whole kernel corn, drained
1 large tomato, seeded and chopped
1/2 cup chopped celery
1/2 cup chopped cucumber
1/3 cup chopped green pepper
1/4 cup finely chopped onion
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon salt, optional
1/4 teaspoon celery seed
1/8 teaspoon pepper

In a large salad bowl, combine corn, tomato, celery, cucumber, green pepper and onion.  In a small bowl, combine the remaining ingredients; gently blend into the salad.  Serve immediately.
Yield:  8 servings

Chicken Kabobs

3 skinless, boneless chicken breasts

1/4 cup soy sauce

2 Tbsp lemon juice

2 cloves minced garlic

1 Tbsp Dijon mustard

2 medium red or green bell peppers

1 cup fresh pineapple chunks

 

Cut chicken into 1-inch pieces (much easier if chicken is still partially frozen).  Place chicken in plastic ziploc bag.

 

Marinade:  In small bowl, combine soy sauce, lemon juice, garlic and mustard.  Pour over chicken and seal bag.  Marinate for 2 to 3 hours, turning bag occasionally.

 

Drain chicken putting reserved marinade in a bowl.  On 4 or 5 fairly long skewers, alternately thread chicken, pineapples and peppers.  Grill kabobs on uncovered grill for 12 to 14 minutes over medium heat or until chidken is no longer pink.  Turn and brush with reserved marinade halfway through grilling. 

 

Tastes excellent served over rice and with a vegetable.

Serves 4

Contributed by Joan

Oven Roasted Vegetables

A variety of vegetables cut into pieces (I like to use sweet onion, yams, potatoes, peppers (red, yellow, green), zucchini, carrots, leeks, asparagus, turnip) – that’s the mix I used last time but pretty much anything goes and any combination goes.

Cut into bite sized pieces, put into a roasting pan or a big square corning ware dish

Coat with a drizzle of olive oil and add some herbs and spices (I like to use a bit of salt and pepper and Italian Seasoning)

Put in preheated oven at 350 F for about 40 minutes or until vegetables are tender.

Enjoy.  Goes great with roast chicken and it’s your side dish and vegetables all in one.  And it reheats well for another meal the next day.

Contributed by Uli

 

Coke Chicken

1 can cola drink (NOT diet)**
1/4 cup soya sauce
skinless chicken pieces

Place chicken pieces in frying pan.  Add cola drink and soya sauce.  Cook on medium heat, turning pieces often.  It will look rather gross when if first starts cooking.  Eventually, the liquid will evaporate, and will form a glaze on the chicken.  Cook until most of the liquid is gone.  Be very careful to keep a close eye on the chicken, as towards the end the liquid evaporates quickly and it can burn very easily.  It takes approximately 30 minutes to cook.

I got this recipe many years ago from a PBS program that had viewers' favourite recipes.  It sounds very odd, but is one of my favourites.   It's great served over rice and veggies.
**Note that Diet Colas will not work for this recipe.**

Contributed by Brenda

Garlic Butter

Here's a little recipe for a really good garlic butter spread - I mix this together and generously spread across 6 slices of regular wheat bread, then toast in the oven.  Delicious!

 

1/2 cup butter, softened

2 tsp. Spice World minced garlic (from a jar)

2 tsp. garlic salt

1/2 tsp. Italian seasoning

1/4 tsp. black pepper

1/8 tsp. ground paprika

 

Contributed by  Mitzi

Better Than S Cake

(Title changed only so I don't get hits from those nasties!)

1 white cake mix
1 jar caramel ice cream topping
a couple of heath bars (crushed)
Cool-Whip

Bake cake as instructed on box. When you take it out of the oven,
immediately take a knife and poke holes throughout, lotsa holes. Then, while
the cake is still good and warm, pour the caramel onto the center of the
cake, the heat will cause it to spread but you may have to help it along a
bit. Now, let the cake cool, then spread Cool-Whip on top, sprinkle your
crushed Heath bars over that, and serve.

Variations might be to use Double Fudge ice cream topping (did this, was SO
good!), strawberry topping, or any other topping, and use your imagination
for the crunchies on top.... use your favorite candy bar, or crushed nuts
with the strawberry topping.... whatever you think would be delicious =)

Contributed by Marvie