RECIPES

Haddock fillets

Ingredients

 1 tablespoon olive oil

 1/2 bunch green onions, chopped
 1 (6 ounce) package button mushrooms, chopped
 2 pounds haddock fillets
 salt and pepper to taste
 1 tablespoon garlic powder
 1/8 teaspoon dried red chile peppers
 3 tablespoons butter
 1/8 teaspoon dried parsley
 3/4 cup shredded Colby-Monterey Jack cheese
 1 lemon - cut into wedges, for garnish (optional)

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Heat olive oil in a skillet over medium-high heat, then add green onions and mushrooms; cook and
stir until tender, about 5 minutes. Season haddock with salt, pepper, garlic powder and dried chile pepper
and place in the baking dish. Top with green onion and mushroom mixture, then dot with butter. Sprinkle
parsley on top.
3. Cover with foil and bake in the preheated oven for 15 minutes. Remove foil and top haddock with
cheese and return baking dish to the oven. Continue baking until the fish flakes easily with a fork and the
cheese is melted, 15 to 20 minutes.

Rice, apples and almonds

Ingredients

 1 tablespoon butter
 1/4 onion, finely chopped
 1/4 Golden Delicious apple, finely chopped
 2 cups apple juice
 2 cups enriched long-grain instant rice
 1/4 cup slivered almonds, toasted

Directions
In a medium saucepan, melt butter and saute onion and apples over medium heat until soft. Add
apple juice, increase heat to high, and bring to a boil. Stir in rice. Cover and remove from heat. Let
stand for 5 minutes. Remove cover and stir in toasted almonds. Serve.

Next Recipe

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Baked Onions with Rice, Apple, and Nut Stuffing

HAM-VEGETABLE CASSEROLE

1 can mixed vegetables, drained

1 can whole kernel corn, drained
1 can French green beans, drained
1 can mushroom soup
1 sm. onion, chopped
1 c. cheddar cheese, grated
1 pkg. Town House crackers
1 stick butter
1/2 lb. deli ham, sliced thin and diced for casserole

In buttered casserole dish mix vegetables, ham, corn, beans, soup, onions,
and cheese together. Crumble crackers on top, then melt butter and drizzle
on top of crackers. Bake at 350 degrees for 30 minutes. Freezes well.

SPINACH AND BROWN RICE CASSEROLE  

Vegetable oil spray

10 oz. fresh spinach or 1 (10 oz.) pkg. frozen no salt added chopped
spinach
1 egg
1 tbsp. flour
2 c. low fat cottage cheese
 3 c. cooked brown rice
Freshly ground black pepper to taste
1/2 tsp. thyme
1 tbsp. grated Parmesan cheese
2 tbsp. acceptable butter
1 1/2 c. chopped onion
3 cloves garlic, minced
8 oz. fresh mushrooms, sliced
3 tbsp. grated Parmesan cheese
2 tbsp. sunflower seeds
Preheat oven to 375 degrees. Lightly spray a 9"x13" pan with vegetable oil.

If using fresh spinach, rinse thoroughly and remove large stems. Tear into
bite size pieces. If using frozen spinach, defrost and squeeze out moisture.
Set aside.

In a bowl mix egg, flour, cottage cheese, rice, pepper, thyme and 1
tablespoon Parmesan cheese. Set aside.

Heat butter in a large saucepan over medium high heat. Add onion and
saute until translucent. Add garlic and saute 1 minute. Add spinach and
mushrooms. Cover and cook 7 minutes. Add cottage cheese mixture and
blend well.

Spoon mixture into prepared pan. Sprinkle 3 tablespoons Parmesan and

sunflower seeds on top. Bake 25 to 30 minutes.

Clam and Corn Soufflé Recipe

Ingredients

 
1 cup crumbled saltines
 
1/2 cup milk
 
2 eggs, lightly beaten
 
1 can (6 1/2 ounces) minced clams, undrained
 
2 cups fresh sweet corn (cut from 4 medium-size ears) or 1 package (10 ounces) frozen whole-kernel
corn, thawed
 
2 tablespoons minced parsley
 
2 tablespoons butter or margarine, melted
 
2 tablespoons finely chopped yellow onion
 
1/2 teaspoon Worcestershire sauce
 
1/2 cup shredded Cheddar or grated Parmesan cheese

How to make Clam and Corn Soufflé

1. Preheat the oven to 425°F. In a mixing bowl, combine the saltines, milk, eggs, clams, corn, parsley,

butter, onion, and Worcestershire sauce.

2. Transfer the mixture to an ungreased 1-quart casserole, and put on top the cheddar cheese. Bake,

uncovered, for 20 minutes. Serve with Goleslaw or Shredded Garrots with Herbs and Lemon."

Country frozen corn casserole

Ingredients

 1 (16 ounce) package frozen corn, broccoli and red pepper

 1/4 cup water
 1/2 cup chopped onion
 2 tablespoons butter or margarine, divided
 1 (10.75 ounce) can condensed cheddar cheese soup,
undiluted
 1/4 cup milk
 1 1/3 cups crushed saltines
 Directions

1. In a saucepan over medium heat, bring vegetables and

water to a boil. Reduce heat; cover and simmer for 5-6 minutes
or until tender; drain. In a saucepan over medium heat, saute
the onion in 1 tablespoon butter until tender. Add soup and
milk; stir until smooth. Add cracker crumbs and cooked
vegetables; mix well. Spoon into a greased 8-in. square baking
dish. Dot with remaining butter. Bake, uncovered, at 350
degrees F for 25-30 minutes or until golden.

SPICY TUNA FISH CAKES

Ingredients

 1 large potato, peeled and cubed

 2 (6 ounce) cans tuna, drained
 1 egg
 1/4 cup chopped onion
 1 tablespoon Dijon mustard
 1 tablespoon dry breadcrumbs, or as needed
 1 1/2 teaspoons garlic powder
 1 teaspoon Italian seasoning
 1/4 teaspoon cayenne pepper
 salt and pepper to taste
 1 tablespoon olive oil

Directions

1. Place the potato into a small pot and cover with salted water. Bring to
a boil over high heat, then reduce heat to medium-low, cover, and simmer
until tender, about 20 minutes. Drain and allow to steam dry for a minute
or two, then mash the potato with a potato masher or fork in a large bowl.
2. Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder,
Italian seasoning, cayenne pepper, and salt and pepper into the mashed
potato until well-blended. Divide the tuna mixture into 8 equal portions
and shape into patties.
3. Heat the olive oil in a skillet over medium heat. Pan fry the tuna
patties until browned and crisp, about 3 minutes on each side.

BROCCOLI CASSEROLE
Ingredients
 1/2 cup mayonnaise
 1/2 cup plain yogurt
 1 1/4 cup shredded sharp cheddar cheese
 1/3 cup blue cheese dressing
 2 eggs
 1/2 teaspoon salt
 1 1/2 teaspoon fresh ground black pepper
 Flavor Pack from Ramen
 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
 12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
 1 package chicken flavored Ramen noodles, broken up

 Directions
Preheat oven to 350 degrees F.

In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and
flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then
toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has
been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and
bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Escarole
Ingredients

1. 3 tablespoons extra-virgin olive oil

2. 1/4 pound thickly sliced soppressata, cut into 1/4-inch dice
3. 2 garlic cloves, minced
4. 1/2 teaspoon crushed red pepper
5. 4 heads of escarole (2 1/2 pounds), dark outer leaves removed, inner leaves coarsely
chopped
 6. One 14-ounce can diced tomatoes
7. 1 tablespoon minced oregano
8. Salt and freshly ground pepper
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12. 2 tablespoons freshly grated Parmesan cheese

Directions

1. In a large soup pot, heat 2 tablespoons of the oil. Add the soppressata, garlic and crushed
red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes.
Add the escarole in batches and cook. Add the tomatoes and oregano, season with salt
and pepper and bring to a boil. Cook over low heat until the escarole is tender, 15
minutes; transfer to a bowl.
2. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko
and cook over moderate heat, stirring, until golden, about 1 minute. Off the heat, stir in
the Parmesan. Sprinkle the escarole with the Parmesan crumbs and serve.

Broccoli Casserole

Ingredients
 2 pounds frozen broccoli florets or fresh blanched broccoli florets, drained
 4 cups crumbled crackers (recommended: Ritz crackers)
 1 teaspoon freshly chopped thyme leaves
 1 teaspoon freshly chopped oregano leaves
 2 tablespoons smoked paprika
  1 teaspoon cayenne
 1 tablespoon black pepper
 1 stick melted butter
 1 pound Velveeta cheese, cubed small
 1 pound Camembert, sliced thin
 Cooking spray

Directions
Preheat oven 450 degrees F.

In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and
shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set
aside.

Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter
until well combined. Set aside.

In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on
top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven.

Remove from oven. Take foil off and allow to rest for 5 minutes before serving.

CHICKEN AND RICE CASSEROLE

Ingredients
 1 tablespoon butter
 1 teaspoon vegetable oil
 1 cup chopped fresh mushrooms
 1/2 cup chopped onion
 1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces
 2 garlic cloves, minced
 1 (10-3/4-ounce) can cream of mushroom soup
 1 cup pasteurized process cheese spread
 3 cups cooked rice (1 cup uncooked)
 1 (10-ounce) box frozen broccoli cuts, thawed, drained
 1 (8-ounce) can sliced water chestnuts, drained
 1/2 cup sour cream
 1/4 teaspoon ground black pepper
 Vegetable cooking spray
 1 cup (4 ounces) shredded Cheddar cheese
 1/2 cup breadcrumbs or crushed croutons

Directions
Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook
and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-
high and cook until chicken is just cooked through, stirring in garlic the last minute or so.

Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is
melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and
pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.

Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and
breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese
melts.

BROCCOLI RICE AND CHEESE CASSEROLE

1 medium onion, finely chopped

2 10oz pkgs of frozen broccoli, cooked and drained
1 stick of butter
2 can cream of chicken soup
6 cups of wild rice
1 clove of garlic
3 cups of shredded cheese, your favorite

Preheat oven to 350°F.

In a skillet melt the stick of butter. Sauté onion and garlic, until onions are
tender. Set aside to cool.

Steam the frozen broccoli until thawed, then drain well. Let cool.

Cook wild rice according to directions. (Use any type of rice desired; wild
rice is exceptionally good in this recipe).

It is important to allow the warm ingredients to cool before mixing everything

together so the cheese doesn't melt too soon.

When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining
ingredients together. Put in a oven-proof baking dish or casserole dish (or 2
if needed).

Spread reserved 1/2 cup of cheese on top. Cover with foil.

Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until

cheese on top is hot and bubbly.