Easy Apple Pear Jelly
Ingredients:
- 5 lbs Granny Smith apples, pealed and cut into pieces
- 6 ripe pears, pealed and cut into pieces
- 4 C raw sugar
- 1 tsp lemon juice
- 3 – 1 oz pkgs clear gelatin
Directions:
In a large food processor, dice apples fine. Pour into a large kettle with sugar. Stir together and allow to sit until sugar is soaked through. Bring to a slow boil over medium/high heat, stirring occasionally to prevent sticking. Process pears in food processor until diced fine and then add pears to apple mixture. Stir in bringing to a slow boil again. Add lemon and stir thoroughly. Remove from heat. Stir in 1 packet of gelatin at a time until completely dissolved.
Ladle into cleaned jars and seal with lids that have been boiled. Allow to cool until lids seal. You will hear the “pop”. Makes 18 4 oz jars or 5 pint jars. Chill in refrigerator up to 3 months or freeze for up to a year. Excellent served on waffles, toast, scones or with peanut butter.
Pan Fried Almond Crusted Walleye
Ingredients:
- Palm sized Walleye pieces, de-boned and skinned
- 1 sleeve Club crackers, crushed fine
- 1 C shaved or thinly sliced almonds
- 2 T Sweet Basil, dried
- 1 egg
- Milk
- Butter
Directions:
In a large zip-lock bag, mix together almonds, crushed crackers and basil until well blended. In a small bowl, big enough and deep enough for fish; beat together egg and milk until completely blended. Use enough milk that when the fish is dipped into the milk mixture it will go to at least halfway up the side. Prepare a large skillet or electric fry pan with 2 -3 tablespoons of melted butter, butter should be just starting to brown when you set fish in. Dip fish pieces into milk mixture, coating each side. Drop into zip-lock bag and shake to coat. Remove from bag and repeat. Do this for each piece. Place into pan with butter, reduce heat slightly to prevent burning (should be at about medium/high heat). Fry on each side to a golden brown, turning once, until fish is cooked through. Add more butter about halfway through the cooking process.
Slow Cooker Partridge
Ingredients:
- 3 large partridge, skinned and deboned, cut into pieces
- 2 sticks butter
- 1 T rosemary, Thyme, Basil & Oregano (each) pressed together with pestle or in a bowl with spoon to break down rosemary leaves
- Mogan David Concord wine (See directions for quantities)
- 1 bag Sage dressing, dry
- 1 lb cleaned and chopped button mushrooms
- 1.5 lb mild bulk sausage, browned and broken apart
- 2 T chopped onion
- 2 chicken bouillon cubes
- pepper to taste
- olive oil
Directions:
Place Partridge in the bottom of a large slow cooker. Add crushed seasonings, 1 stick melted butter and about 1 and a half cups wine. Cover and cook on medium heat for 2-3 hours.
In a medium skillet, saute chopped mushrooms and onions, sprinkled with pepper to taste, in a small amount of olive oil. When just done, drizzle with wine and cook until little liquid remains. Set aside to cool slightly. In a small sauce pan, add boullion cubes and 2 cups water, bring to a boil. Add 1 stick of butter and 1 cup wine and boil until butter is melted. Add dressing to a large bowl, add mushrooms with onions and browned sausage. Blend well. Pour butter mixture over dressing, stirring. Dressing mix should become soft but not mushy. Make more butter mixture if too dry. Set aside.
When Partridge is almost cooked, spoon dressing mixture over the top. Drizzel with about 1/2 – 3/4 cup wine to keep from drying out. Cook for about 1 more hour or until Partridge begins to fall apart easily. Serves about 6.
Low Cal Cracker Spread
Ingredients:
- 1-8oz pkg 1/3 less fat Neufchatel Cheese
- 3 heaping tablespoons fat-free sour cream
- 1 – .6 oz pkg Zesty Italian Salad Dressing Mix (dry)
- 1 tsp lemon juice
Directions:
In a medium bowl, mix ingredients together, until smooth, with a hand mixer. Scrape sides with spatula to make sure all is blended in and no chunks remain. Serve with your favorite crackers, or chips. Also good as a veggie dip. Makes about 1 and 1/2 cups.
Raspberry Cheesecake Torte
Ingredients:
Crust:
- 3 C rolled oats
- 2 T tightly packed brown sugar
- 1 tsp cinnamon
- 1 stick butter, melted
Cheesecake Layer:
- 2 – 8 oz pkg cream cheese, softened (do not use fat free)
- 1/2 C raw sugar
- 1/2 tsp vanilla
- 2 eggs
Raspberry Sauce:
- 12 oz frozen raspberries
- 2 T raw sugar
- 1 pkt Gelatin
- 8 oz light sour cream
Directions:
Preheat oven to 350 degrees. In a medium sized bowl, combine rolled oats, brown sugar and cinnamon until well blended. Slowly pour in melted butter until coated. Set aside about 1/2 cup of crust mixture. Pack the remaining crust mixture evenly into the bottom of a 9 X 13 glass cake pan. Bake for 15 min. Remove from oven and set aside.
In a large glass bowl, blend together cream cheese, sugar and vanilla until well blended. Add eggs and blend until creamy. Pour evenly over crust, spread out until an even layer is spread over crust. Bake for 25 min or until a toothpick inserted into the center comes out almost clean.
While cheesecake bakes: In a medium saucepan, blend together frozen raspberries and raw sugar. Cook until thick and bubbly, stirring often to prevent sticking. Slowly stir in Gelatin, stirring constantly until completely blended. About 2 minutes. Set aside to cool. Once cooled slightly, fold in sour cream. Remove cheese cake from oven, cover cheesecake with an even layer of the raspberry mixture, sprinkle with the reserved crust mixture and bake for 15 minutes. Allow to cool completely before refrigerating or serving.
Homemade Pasta Sauce
Ingredients:
- 1.5 lb pkg of bulk mild Italian Sausage
- 1 lb cleaned and sliced button mushrooms
- 1 small onion, diced fine
- 14.5 0z can of diced tomatoes in basil, oregano and garlic
- 2 cloves garlic, peeled
- 12 – 15 plum tomatoes, pureed (about 3-4 cups)
- 1/2 cup red or burgundy wine
- 2 Tbs tightly packed, light brown sugar
- Worcester sauce, to taste
- Basil, Italian seasoning and Marjoram to taste
Directions:
In an electric skillet, brown Italian sausage, breaking up meat as it browns. Add the onion and mushrooms and cook down. While meat is cooking, puree tomatoes in a large food processor, some chunks may remain. Add basil, Italian seasoning, marjoram and garlic cloves and process until completely blended and garlic is diced fine. Add to meat and mushrooms (do not drain meat). Add canned tomatoes,Worcester sauce to taste, brown sugar and wine, stir until well blended. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 2 hours until liquid is reduced and sauce is thick. Serve over favorite pasta. Makes 4-6 servings.
Easy Garden Pasta Salad
Ingredients:
- 1 – 12 oz bag Veggie Bow Tie pasta
- 1/2 pkt Zesty Italian dressing mix
- 1/4 tsp dill weed
- fresh ground black pepper to taste
- 1 – 1/2 C light mayo, blended with Almond milk until creamy
- 2 T finely chopped onion
- 1/2 C frozen green peas
- 1 C shredded carrot
- 1 – 2 C cut up broccoli flowerettes
- 1 – 2 C sliced grape tomatoes
- 1/2 C shredded 4 cheese Mexican blend
Directions:
Boil pasta until just done according to directions. Drain, rinsing with cold water until cooled. Set aside. In a small bowl, blend together mayo mixture and seasonings. Place all cleaned and cut up vegetables in a large bowl, add pasta, coat with mayo and seasoning mixture until completely coated. Fold in cheese until blended. Refrigerate until served.
Chicken Salad Americana
Ingredients:
- 1 lb chicken breast tenders
- 2 C Goya apples, cored and chopped fine – do not remove the peel
- 1 C sliced red, seedless grapes
- 1 stalk celery, cleaned and chopped fine
- 1/4 C chopped walnuts
- 1/2 C dried cranberries
- light Mayo
- lemon juice
- Almond milk
- 1 T rosemary leaves
- 1 tsp basil
- 1 tsp thyme
- fresh ground pepper to taste
- Olive oil
Directions:
Preheat grill. In a small bowl, blend together rosemary, basil, thyme and black pepper, breaking up rosemary leaves until broken down small. Mix in about 1/2 cup olive oil. Baste both sides of chicken tenders with seasonings and olive oil until lightly coated. Grill until lightly browned on both sides and no pink remains. Set aside until cool. In a large bowl, combine fruit, celery and nuts, drizzle with lemon juice until lightly coated. In a small bowl, combine about 1 cup light mayo, 1 teaspoon lemon juice and enough almond milk to thin, blend until creamy. Cut cooled chicken into small pieces and add to fruit and nut mixture. Mix in mayo mixture until lightly coated. You can add more if you prefer a richer mayo sauce. Refrigerate for about an hour or overnight to allow the flavors to blend. Serve on whole wheat bread with a slice of Provolone cheese, also good with whole wheat crackers when served as a snack.