Recipes by Mary:
Cranberry Raspberry Pineapple Punch
1 can (48 oz.) pineapple juice, chilled
1 container (8.5 oz.) cranberry-raspberry juice concentrate
1 liter seltzer water or 1 bottle champagne, chilled
Combine all ingredients in a 3-quart pitcher or punch bowl. Serve
over ice. Makes 11 cups.
Garden Veggie Casserole
1 1/2 cup chopped zucchini
1 cup chopped yellow summer squash
1 cup chopped tomato
1 medium onion, chopped
1/3 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 1/2 cup milk
3/4 cup baking mix
3 eggs
3/4 teaspoon salt
1/2 teaspoon pepper
Heat oven to 400 degrees. Lightly grease 13 X 9 inch
baking dish. Sprinkle zucchini, yellow squash, tomato,
onion and cheeses evenly in baking dish. Beat remaining
ingredients in blender at high speed 15 sec. or with a
hand beater for 1 min or until smooth. Pour evenly in
dish. Bake 35-40 minutes or until knife inserted in
center comes out clean. Let stand 5 minutes before cutting.
Shrimp with Snow Peas and Water Chestnuts
1 pound shrimp, peeled and split lengthwise
Pinch salt
2 tablespoons dry sherry wine
Oil, for stir-frying
1 tablespoon minced fresh ginger
1/2 pound snow peas, stems and strings removed
1/2 cup sliced water chestnuts (preferably fresh)
1 tablespoon soy sauce
1/2 teaspoon cornstarch, dissolved in 1/4 cup water or stock
Toss shrimp with salt; add wine; marinate for 20 minutes to
several hours. Drain shrimp and reserve marinade. Heat wok
over high heat; add oil. Add ginger, stir-fry until fragrant,
and add shrimp. Stir-fry until shrimp are mostly opaque (2 to
4 minutes, depending on size). Add snow peas and water
chestnuts; stir-fry until just heated through. Add reserved
marinade, soy sauce, and cornstarch mixture. Bring to a boil
and cook until sauce thickens. Serve immediately with rice.
Baked Potato Salad
3 Potatoes,Idaho,medium-size
Water
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion,chopped
1 ts Mustard,prepared
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper,diced
1/4 c Carrot, shredded
Put potatoes in a large saucepan with 1 inch cold water and
1 teaspoon salt; bring to a boil. Cover, reduce heat and
simmer 25 minutes, until potatoes are tender; drain and cool.
Peel potatoes and slice 1/4-inch thick; set aside. Heat oil
in a medium-size skillet; saute onion until soft. Stir in
flour, mustard, celery seed and remaining 1/3 teaspoon salt.
Gradually add 1/2 cup water and vinegar; cook over low heat,
stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add
sauce, mixing well. Spoon half the mixture into a shallow
8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover
with remaining potato mixture and cheese. Bake, uncovered,
in preheated 350 degree oven 15 to 20 minutes, or until
cheese is melted and vegetables are hot.
Monster Toast
Pour an inch or so of milk into four small cups. Add red, green, blue and yellow food coloring to make "milk paint" in those four colors - make sure the colors are bright. Using a small clean paint brush, paint a monster face on a slice of white bread. Toast the bread and butter lightly - then munch your monster toast!
Balsamic Chicken and Broccoli
1 tablespoons olive oil
2 cloves garlic, minced
1/2 small onion, thinly sliced and cut into quarters
2 tablespoons minced shallots
1/4 cup white wine
2 boneless chicken breasts cut into strips
3 tablespoons balsamic vinegar
2 cups broccoli florets
1 cup mushrooms, thickly sliced
1/3 cup chicken broth
1/4 teaspoon salt
black pepper
Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed.
Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook, stirring frequently, until the chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Two minutes before chicken is done add mushrooms.
Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume.
Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green and tender. Serve over rice or pasta and dust with pepper.
Mini Chocolate Chip Cheesecake Ball
1 8-oz package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
In a medium bowl beat together cream cheese and butter until smooth.
Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate
chips.
Cover and chill cream cheese mixture for two hours. Shape chilled cream
cheese into a ball, wrap in plastic wrap and chill for one hour or over
night. Roll the ball in finely chopped pecans before serving. Serve
with chocolate graham crackers, sugar cookies or apple slices.