Archive for March 2009

Mom’s Fresh Fruit Salad

March 24, 2009

Mom’s Fresh Fruit Salad

Adapted from Homemade Gourmet

 

14 cups fresh fruit of choice (try any combination of the following: apples, peaches, mandarin orange sections, various color of seedless grapes, pineapple, apricots, plums or cherries)

2 jars maraschino cherries without stems, drained

1 cup chopped pecans

Homemade Gourmet® Cool Lemonade Cheesecake Mix

1 14-ounce can sweetened condensed milk

1 8-ounce container whipped topping, thawed and divided

 

1. Using a mixer, beat the cheesecake mix with the sweetened condensed milk until mix is dissolved and texture is smooth.

2. Add the whipped topping, folding it in gently.

3. Cut your chosen fresh fruit into bite sized pieces (grapes may be halved, cherries pitted and halved, others can be diced).

4. Add it to the cheesecake mixture, along with the maraschino cherries and optional pecans. Toss and chill for at least an hour and serve cold. Serves 24.

Beef Stew

March 4, 2009

Beef Stew

Adapted by Homemade Gourmet

  

 Ingredients

5  tablespoons  Homemade Gourmet® Grandmother’s Sunday Roast Seasoning  

2  pounds  beef stew meat  

1    onion- sliced  

2    potatoes, cubed  

1  14.5-ounce  can stewed tomatoes  

1-1/2  cup  water  

3  large  carrots, cubed  

 

 Directions

1. Combine all ingredients together in a slow cooker; stir until well blended.

 

2. Cook on low for 6-8 hours or high for 4-6 hours.

 

Delicious with Homemade Gourmet Texas Cornbread!

Cool Lemonade Cheesecake

March 4, 2009

Cool Lemonade Cheesecake

Cool Lemonade Cheesecake

Cool Lemonade Cheesecake

Adapted by Homemade Gourmet

 

 

 Ingredients

1    Homemade Gourmet® Cool Lemonade Cheesecake Mix  

2  8-ounce  packages cream cheese, softened  

1  8-ounce  tub whipped topping, thawed and divided  

1    graham cracker pie crust  

    lemon slices (optional garnish)  

 

 Directions

1. In a bowl, beat mix and cream cheese until smooth and creamy, then gently fold in 4 ounces whipped topping. Spoon mixture into crust.

 

2. Chill at least 2 hours. If desired, top with remaining whipped topping.

Black Bean Soup

March 4, 2009

Black Bean Soup

Adapted by Homemade Gourmet

 

 

 Ingredients

1    Homemade Gourmet Black Bean Salsa (prepared)  

3/4  cup  celery; chopped  

1  medium  onion; chopped  

3  Tablespoons  garlic powder  

1  Tablespoon  vegetable oil  

3  cans  chicken broth  

1  cup  chicken; cooked  

1  cup  rice; cooked  

1  Tablespoon  lime juice  

1  teaspoon  cumin  

 

 Directions

1. In large sauce pan sauté celery, onion and garlic in oil until tender.

 

2. Stir in remaining ingredients heat thoroughly.

Buffalo Wing Sauce

March 3, 2009

Buffalo Wing Sauce
Buffalo Wing Sauce

 

 

 

 

 

 

 

Buffalo Wing Sauce

Adapted from Homemade Gourmet

 

 

 Ingredients

3  pounds  your choice, chicken wings and/or drummettes  

1    Homemade Gourmet® Buffalo Wing Sauce Mix  

1/2  cup  vegetable or canola oil 

1/2  cup  water 

 

 Directions

1. Pre-heat oven to 350 degrees. Coat baking sheet with non-stick cooking spray, add chicken wings (or your preference of meat) and bake 30 minutes or until golden brown; turn during cooking time to ensure browning on all sides.

 

2. In a large bowl, whisk mix, oil, and water until well blended.

 

3. Use tongs to place cooked wings into bowl with mix. Toss until meat is thoroughly coated. Serve with celery sticks and blue cheese dressing.

 

Italian Mozzarella Meatloaf

March 3, 2009

Italian Mozzarella Meatloaf

Adapted from Homemade Gourmet

 

 

Ingredients

8  Tablespoons  Homemade Gourmet® Italian Mozzarella Meatloaf Seasoning Mix  

1-1/2  pounds  ground meat (your choice beef, pork, chicken, or combination)  

1/4  Cup  ketchup  

1    egg  

1  Cup  shredded mozzarella cheese  

 

 Directions

1. Preheat oven to 350 degrees. In large bowl, combine all ingredients except cheese. Place half of the meat mixture into an ungreased 5×8 loaf. Cover with cheese.

 

2. Place remaining meat mixture on top of cheese, and press edges together to seal. Bake 40 to 45 minutes.

 

Cooking Options:

You may omit cheese, or add directly to mixture, instead of layering.

Chicken Cacciatore

March 2, 2009
Chicken Cacciatore

Adapted by Homemade Gourmet

 Ingredients

4 cups chicken, cooked and chopped (2 pounds uncooked)

2 cups or more Homemade Gourmet® Homestyle Spaghetti Sauce, prepared according to label instructions

1/4 cup red cooking wine

1 cup onion-green pepper medley, chopped

1 4.5-ounce can mushrooms, drained

1 12-ounce package, your choice of pasta, cooked according to package directions

Directions

1. In skillet, combine cooked chicken pieces and sauce; turn to medium heat.

2. Add wine, vegetable medley and mushrooms. Bring to a boil.

3. Reduce heat and simmer for about 10 minutes, stirring occasionally.

4. Pour hot mixture over pasta and serve.

 

 

Chicken Parmesan

March 2, 2009
CHICKEN PARMESAN

 INGREDIENTS

3lbs Chicken Breast

2 eggs

2 C Homemade Gourmet Italian Meatloaf Seasoning

1/3 C olive oil or canola oil

2 cups or more Homemade Gourmet® Homestyle Spaghetti Sauce, prepared according to label instructions

12 oz mozzarella cheese, grated

1 C Asiago or Parmesan cheese, grated

 METHOD

Heat oven to 400 degrees. Lightly grease a 9 X 13 inch baking dish.

Rinse chicken breasts in clean water; pat dry. Place each breast between layers of waxed paper and pound to 1/4 inch thickness.

Lightly beat eggs with a fork until evenly mixed. Place Italian Seasoning Meatloaf Seasoning in a flat pan.

Dip chicken first in egg, then in Italian Seasoning Meatloaf Seasoning , patting to coat evenly with crumbs. Set chicken aside on a wire rack while you dip remaining chicken pieces.

In a large sauté pan, heat olive oil over medium-high heat until it shimmers and makes the breadcrumbs sizzle when you add it.

Add chicken.

Cook chicken about 4 minutes on each side, or until coating is bubbled and golden brown.

When done, place all of the chicken in baking dish. Top with Spaghetti Sauce to cover and sprinkle with cheeses. Bake 20 minutes, or until cheese begins to bubble and brown.