April Clam Day
Drink: Serves
4: 1 peach pitted,sliced * 1/2 cup strawberries, stems removed/quartered
* 1 lime halved,sliced * 2 cups cranberry or orange juice * 2 cups ice cold
water MIX ALL but water and refrig for at least 1 hour ** add water and serve
Clam on Muffins. . . .
1 can minced clams/ drained
1 cup mayonnaise
6-7 sliced green onions
1/4 lb grated cheddar cheese **
MIX all—spread evenly on muffins BAKE
350* 10—15 minutes
6 muffins = 12 servings of 2
muffins ea person = 6
Apple Cheese Salad— - 1 firm
apple * 1 TBS lemon juice * 1 stalk celery chopped* 1 oz
seedless raisins * 1 oz walnuts chopped * 2 oz cheddar cheese cut into
pieces * 2 TBS plain yogurt * 1 pinch cinnamon * 1/4 tsp honey
Wash but don’t peel apples,
core, quarter, cut triangles—sprinkle with lemon juice ASAP—ADD celery, raisins,
walnuts MIX yogurt, cinnamon, honey and add to apples—Chill
Serves 2 people—can serve
on top of lettuce or spinach
OR Applesauce w/red hots *** place bought jar of applesauce in sauce pan, add red hots to taste until melted ** serve hot
Veggie - 2 lbs medium
zucchini, halved lengthwise * 1 tsp + 1 TBS olive oil * 6 scallions, sliced * 2
TBS lemon juice * 1/4 tsp pepper * dab salt ** frying pan medium heat - brush
on 1 tsp oil, cook until tender about 6 min each side * in large bowl mix scallions,
lemon juice, 1 TBS oil, salt, pepper add mix to the cooked zucchini serve at room temp
or top with this Vegetable Sauce:
Melt 2 TBS butter with 2 TBS
flour 1 min * ADD 1 cup milk (can use chicken broth instead or combo)
stir w/wooden spoon season with salt/pepper , stir until thickened
* very, very low heat melt 1 1/2 cups cheddar cheese add salt/pepper to taste
— spread on zucchini or other favorite veggie
Served hot
Or - make Enchilada
bake - serves 6
1 lb chicken breasts boneless and skinless (about 2 large chicken breasts)
1 lb chicken breasts boneless and skinless (about 2 large chicken breasts)
14 oz Enchilada sauce
6 medium corn
tortillas
3 cups Monterey
Jack cheese shredded
Cut each chicken breast in about 3 pieces, so that it cooks faster
and put it in a small pot. Pour Enchilada sauce over it and cook covered on low
to medium heat until chicken is cooked through, about 20 minutes. No water is
needed, the chicken will cook in the Enchilada sauce. Make sure you stir
occasionally so that it doesn't stick to the bottom.
Remove chicken
from the pot and shred with two forks.
Preheat oven to
375 F degrees.
Start layering
the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over
the bottom of a baking dish. I used a longer baking dish, so that I can put 2
corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the
chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and
repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with
last layer with the remaining ingredients, tortillas, chicken, sauce and
cheese.
Bake for 20 to
30 minutes uncovered, until bubbly and cheese has melted and started to brown
on top.
Serve warm.
Enchilada Sauce
1/2 tsp olive
oil
4 garlic
cloves, minced
1 -1/2 cups
reduced sodium chicken or vegetable broth
3 cups canned
tomato sauce
2
tablespoons chipotle chilis in adobo sauce, chopped (to taste)
1 tsp Mexican
hot chili powder (or more to taste)
1 tsp ground
cumin
1/2 teaspoon
salt
fresh black
pepper, to taste
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups/ 1 cup = 8 fluid ounces
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups/ 1 cup = 8 fluid ounces
or do the Cajun Mac & Cheese - Serves 4
salt
12
ounces pasta: elbow or flower-shaped
2
tablespoons olive oil
6
ounces andouille or kielbasa sausage, diced
2
bunches green onions, sliced
1
red bell pepper, chopped
1
tablespoon Cajun spice blend
2
tablespoons all-purpose flour
2
cups whole milk
8
ounces sharp cheddar cheese, grated
Bring a pot of salted water to a boil.
Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking
water then drain pasta.
In
a large, deep skillet heat olive oil over high heat. Add sausage and cook,
stirring, for 2 minutes or until it begins to brown. Add onions and pepper and
cook for another 3 minutes. Add the Cajun seasoning and flour and cook,
stirring, for 2 minutes longer. Gradually and carefully whisk in the milk.
Whisk until sauce is thickened and smooth, about 5 minutes.
Add
the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water
to thin sauce if necessary. Reduce heat to medium low and cook for 1 minute.
Chocolate
Almond Clusters Desert ** makes 12 clusters — 1 cup
salted caramel almonds * 24 soft caramel candies * 2 TBS heavy cream * 12 oz
dark or milk chocolate, roughly chopped * alum foil cookie sheet, place almonds
(5) in bunch, making 12 clusters - MELT cream and caramels until smooth,
spoon on top of almond clusters, allow to cool * MELT chocolate, then ,
spoon on top of almond clusters, allow to cool - transfer to refrig for
at least 45 min ** Makes great office, neighbor, fav worker gift in
metal box for Xmas or anytime-thanks ( wrap clusters in cellophane first)
after dinner drink - serves 1: mix 2 oz kahlua, 2 oz amaretto, 4 oz milk, (splash of club soda optional, to taste) mix well, pour over ice - Enjoy!
