24-oz. package frozen Hash Brown Potatoes
2 cups cooked Ham, cubed
2 cups Cheddar Cheese, shredded and divided
1 small Onion, chopped
16 oz. Low-fat Sour Cream
10-oz. can condensed Cheddar Cheese Soup, undiluted
10-oz. can Cream of Potato Soup, undiluted
Freshly ground Black Pepper to taste
Thaw the hash brown potatoes and combine them in a large mixing bowl with the diced ham, a half-cup of the shredded cheddar cheese, and the chopped onion.
In a separate mixing bowl, blend together the sour cream, cheddar cheese and potato soups, and black pepper.
Add the sour-cream-and-soup mixture to the potatoes and ham, making sure all ingredients are thoroughly combined.
Pour the mixture into a lightly greased 3-quart oven-proof baking dish. Top with more cheese, and bake in a pre-heated 350-F degree oven for an hour.
Let stand a few minutes before serving. Serves 10 to 12.
Chicken & Dumplings
6 1/2 cup water divided
4 (8 oz.) chicken breast
1 halves
1 1/2 cup sliced mushrooms
3/4 cup diced carrots
2 T chopped onion
3/4 tsp poultry seasoning
1/2 tsp salt
1/2 tsp pepper
1 tsp lemon juice
4 drops hot sauce
1 centiliter garlic minced
1 1/4 cup + 2 t. flour, divided
1 tsp baking powder
1/2 cup skim milk
Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch
Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until
ChickenIs Tender. Remove Chicken From Broth & Let Each Cool Separately.
Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable
Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in
Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.
Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water;
Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce
Heat & Simmer Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour & Baking Powder. Add Milk,
Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By
Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min.
OR Until Dumplings Are Tender.
Combine oil, basil and garlic powder; reserve. Place beef steaks on grid
over medium coals. Grill steaks 10 to 14 minutes for rare to medium,
turning once. Season with salt and pepper, if desired. Meanwhile cut bread
in half lengthwise; brush 1 1/2 tbsp. basil mixture evenly on cut side of
bread. Brush remaining basil mixture on one side of each tomato slice.
About five minutes before steaks are done, place bread, cut side down, and
tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes
over; sprinkle with parmesan cheese. Continue grilling 1 to 3 minutes or
until bread is golden brown and tomatoes are just heated through. Cut bread
diagonally into slices. Carve steaks into thick slices. Serve with bread
and tomato slices.
Grilled Salmon
2 salmon fillets (about 1 pound each)
1/2 c canola oil
1/2 c lemon juice
4 green onions, thinly sliced
3 tblsp minced fresh parsley
1 1/2 tsp minced fresh rosemary or 1/2 tsp dried rosemary
1/2 tsp salt
1/8 tsp pepper
Place salmon in a shallow dish. Combine remaining ingredients and mix well.
Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and
refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over
medium coals, skin side down, for 15-20 minutes or until fish flakes easily
with a fork. Baste occasionally with reserved marinade.
Grilled Fish Fillets
6 tblsp butter
2 tblsp lemon juice
2 tblsp dill
1/2 tsp salt
1/4 tsp pepper
1 lettuce leaves
6 fish fillets
Melt butter in saucepan, add lemon, dill, salt and pepper. On a sheet of
foil, layer lettuce leaves, then fish fillets. Drizzle butter sauce over
fish. Cover completely with lettuce leaves and wrap up in foil. Grill for
20 minutes on each side.
Grilled Crabs
12 soft-shell crabs; dressed
1 stick butter
3/4 c chopped fresh parsley
1 tsp fresh lemon juice
1/4 tsp ground nutmeg
1 tsp soy sauce
1 dash hot sauce
1 lemon wedges for garnish
Prepare grill. Place crabs in a well-greased wire grill basket. In a
saucepan, melt butter and add next 5 ingredients, and cook until thoroughly
heated. Grill crabs 4 inches from medium-hot coals 8 minutes, basting with
sauce. Turn crabs, and cook 7 to 10 minutes or until lightly browned,
basting occasionally.
Serve garnished with lemon wedges.
Yield: 6 servings.
