Kielbaska & Cabbage

Hi Jayne, here is how my mom taught me to make kielbaska & cabbage.

Cook fresh Kielbaska on hi heat in crock pot for about 3-4 hours. or in oven about 300 degrees for about 3 hours (Note: I am going to add a little apple juice in the crock pot before I add the Kielbaska) . Fresh kelby must be cooked well, because it is fresh, not smoked.

Cabbage: If you use fresh cabbage, shred like for cole slaw, cover with water in large pot & cook for about 3/4 to an hour on medium high heat until soft. Drain away water, put back into pot, add salt, pepper, browned onion, garlic (if you like), about 1/2 to 3/4 bottle of ketchup and about 3/4 cup orange or apple juice, and 1/4th cup brown sugar. Can add a peeled chopped couple of apples too if you like. Cook for about another 1/2 hour.
Then take cooked kielbaska and add to cabbage, cook about another 1/2 hour to let juices go through and serve.

Or if you want to use canned saurkraut, 2 large jars, or cans, rinsed and drained, then add salt, pepper, browned onion, garlic ketchup O.J. or apple juice and 1/4th cup of brown sugar. Cook about 1/2 hour and add your kielbaska & cook another 1/2 hour or so to let meat juices flavor the cabbage. You can add your smoked kielbaska the last 1/2 hour of cooking the cabbage as that just needs to warm up since its smoked it doesn't need to
cook like the fresh kelby.

Hope you enjoy! Pam

(from my patient, Greg H.)

Beef Tenderloin Giada's Way

Beef Tenderloin

Garlic Rub...

3 cloves garlic

2 t. cumin seeds

2 t. coriander seeds ground

1/4 t. kosher salt

1 t. black pepper

2 t. extra virgin olive oil

Oil the cookie sheet so it doesn't stick.

Bake 400 degrees for 30-35 mins.

Rest the meat before you cut it.

Sauce:

1 c. mayo

1/4 c. mascarpone cheese (at rm. temp)

1/3 c. fresh basil leaves

1 T. curry

1 tea. smoked paprika (powder)

kosher salt

black pepper

(by Giada)

Turkey Pannini Sandwiches

leftover turkey
pesto (instead of mayo)
cranberry Sauce
sourdough bread

butter & grill like a grilled cheese sandwich!

Yum (from Annette)

Tortilla Soup

TORTILLA SOUP

1 sm. onion
2 cloves garlic
(saute in oil)

1-1/2 cup shredded turkey or chicken
4 cups chicken broth
1 can Rotel tomatoes
1/2 t. salt
1/2 t. cumin
1 t. chili powder

Garnish with:
tostitos broken up
1 med ripe avocado
1/2 c. shredded mont jack cheese
chopped cilantro
lime wedges
sour cream

(From Annette)

Pecan Pie

Pecan Pie

9 inch pastry shell, unbaked (I use Pillsbury roll out)

Filling:

4 Eggs, beaten
1 Cup Sugar
1 Cup Dark Corn Syrup
1 Tablespoon Flour
1/2 Teaspoon Salt
3 Tablespoons Butter, melted
1 Cup whole Pecans (or more)
2 teaspoons vanilla

Preheat 350 degrees. Mix all ingredients and pour in shell. Bake 55-60 minutes.

(From Sandy W.)

Ginger Snap Recipe

Ginger Snaps (from the other Annette) :)

Cook Time: 10 minutes
Ingredients:

* 2 3/4 cups self-rising flour
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1 teaspoon ginger
* 1/4 teaspoon cloves
* 1 cup brown sugar, packed
* 3/4 cup margarine or butter, softened
* 1 egg
* 1/4 cup light molasses

Preparation:
Combine flour, soda, and spices in a bowl and set aside. Cream sugar and margarine. Beat in egg and molasses until light and fluffy. Stir in flour mixture just until blended. Chill for 2 hours or more. Preheat oven to 375 degrees.

Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly greased baking sheets about 2 inches apart. Flatten each ball with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until set.


Makes 8 dozen cookies.

Pineapple Cheese Casserole

PINEAPPLE CHEESE CASSEROLE (from my patient, Patty N. She serves at Thanksgiving)


1 20oz can chunk pineapple (drained)

3 tbsp pineapple juice

½ cup sugar

3 tbsp flour

1 cup shredded cheddar cheese

¼ cup melted butter

½ cup Ritz cracker crumbs


Drain pineapple reserving 3 tbsp juice. Combine chunks, juice, flour, sugar and cheese. Spoon mixture into greased 1 quart or 8x8 casserole dish. Combine butter and cracker crumbs. Stir well, spread over pineapple mixture. Bake at 350 for 20 to 30 minutes until brown.



**Note: If you like more of the topping, you can use more cracker crumbs and melted butter. I usually double the amount of cracker crumbs and melted butter.

Chicken Noodle Soup

Chicken Noodle Soup

(No fail-supposedly, I failed last time-... from my patient, Jo) When I master this one, she'll tell me her beef soup recipe!)

Big Pot with Water (and maybe a chicken boulion cube)

One big Chicken Breast (with the skin and bones) -never frozen!

1 (big) Onion cut up.

2 stalks of Celery (cut up with the whole leaves, too)

Salt & Pepper

A couple of Tablespoons of fresh Parsley cut up.

Cook until chicken done. Take out the chicken and de-bone and take off skin and discard. Put the chicken meat back in the pot.

Add small soup pasta (orzo or small round). You can put right in the soup and don't have to cook separately, but you can if you want.

Do NOT make ahead of time and freeze it. Eat it all or give the rest away.

Top with Parmesan cheese on each bowl before serving!

Orzo Salad

Orzo Salad

1/2 - 3/4 bag of Orzo (Kroger Private Selection) cook 6 minutes.
Sundried Tomatoes 3/4 jar -chopped w/ a little oil.
Green Pepper
Yellow Pepper
Red Pepper (1/2-3/4 of them all chopped)
Frozen Peas (1/3 box Thaw. Drain in collindar. Cold. Not cooked.
Fresh Basil. (Rinse dry, roll, chop 3/4 of container)
Black Olives. -small can sliced.
Blue or Goat cheese
Mont. Jack cheese -cut in small cubes.

Salt. Pepper
Olive oil... enough to coat the pasta.
1 T. Balsamic Vinegar

Cover. Refrigerate and chill before serving.

(From Meg)

Soup- Tortellini

Tortellini Soup Recipe:



2 tablespoons butter

6 - 8 cloves garlic, chopped

1/2 cup chopped onion

4 cups chicken broth

2 cups water

9 ounces fresh or frozen cheese tortellini

14 1/2 ounces canned diced tomatoes (with their liquid)

10 ounces fresh spinach, washed and stemmed, coarsely chopped

8 - 10 basil leaves, coarsely chopped

Salt & pepper to taste

Parmesan cheese



Melt the butter over medium heat. Add the garlic and onion and saute 2 - 3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender (don't overcook pasta).

Stir in the spinach and basil and cook until wilted, 1 - 2 minutes.

Sprinkle with parmesan cheese when serving.

Enjoy!
I usually serve the soup with warm crusty bread.

(Patty H.)

Dessert- Butterscotch Haystacks

Butterscotch Haystacks

1 c. butterscotch chips
1/2 c. peanut butter
1/2 c. peanuts
2 c. LaChoy chow mein noodles

Heat the peanut butter & butterscotch chips on 50% power in microwave for 3-5 min. Stir, then add noodles and peanuts. Drop by teaspoonfuls onto wax paper. Let them harden and eat 'em all up!