Free Recipes

West Coast Focaccia Wedges

 

1 (14-ounce) can artichoke hearts, drained, chopped

1 red bell pepper, chopped

1/2 medium cucumber, peeled, chopped

1/3 cup Italian salad dressing (fat free or regular)

2 focaccia rounds (10-12 inches in diameter)

1 pound sliced smoked turkey, divided

4 slices provolone cheese

1 cup fresh alfalfa sprouts

Mix artichoke hearts, bell pepper, cucumber, and salad dressing. Heat focaccia as directed on package. Place 1 focaccia, flat side up, on cutting board. Layer with half the turkey, all the vegetable mixture, remaining turkey, cheese, and sprouts. Top with remaining focaccia, flat side down. Secure with toothpicks, if necessary. Cut into wedges.

Serves 4—8.

Recipe found on page 156
Fast and Fabulous Soups, Salads and Sandwiches Cookbook

Traditional Southern Cornbread Dressing

 

6 cups cornbread crumbs

2 cups biscuit crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 tablespoons rubbed sage

1/2 cup butter or margarine

1 medium onion, finely chopped

2 cups chopped celery

1/2 cup water

2 cups broth

1/2 cup vegetable oil

3 eggs, slightly beaten

Combine cornbread crumbs and biscuit crumbs in large bowl. Sprinkle seasonings over crumbs; set aside. Combine margarine, onion, celery, and water in saucepan. Cook over medium heat until margarine is melted. Add onion mixture, broth, and oil to crumbs; stir well, mashing crumbs. Add eggs; stir until blended. Pour mixture into baking dish or pan; bake at 350 degrees about 35—40 minutes or until golden brown. Yield 15 servings.

Recipe found on page 170
Best of the Best from the Deep South Cookbook

Roast Turkey

Allow 3/4 to 1 pound per serving. Clean thoroughly, rub with butter, season with salt and pepper and pack stuffing loosely (if desired). Place in a roasting pan with a small amount of water. Cover and bake at 350 degrees, allowing 20—25 minutes per pound. Uncover and bake at 500 degrees 15 minutes or until brown.

(Thawing Guide: Thaw a frozen turkey in the refrigerator one day for each 4 pounds in weight. An 8 lb turkey = 2 days, 12 lb turkey = 4 days, and so on.)

Recipe found on page 8
Twelve Days of Christmas Cookbook

Mini Crab Melts

 

1 1/2 cups fresh lump crabmeat

2 hard-boiled eggs, chopped

1 tablespoon lemon juice

1/3 cup mayonnaise

1/3 cup chili sauce

4 mini hamburger buns

2 Cheddar or Swiss cheese slices, cut to fit

Chopped parsley for garnish

Combine crabmeat with remaining ingredients except Cheddar cheese. Spread on split hamburger buns; place on broiler pan. Broil 5 inches from heat 6—7 minutes. Cover with cheese slices and return to oven until cheese is melted. Top with chopped parsley and serve while hot.

Recipe found on page 163
Fast & Fabulous Soups, Salads and Sandwiches

Juicy Pig Hoagies

SOUTHWESTERN SALSA COLESLAW

1 large bag shredded coleslaw mix

1/4 cup sour cream

1/2 cup salsa ranch salad dressing

Coarse-ground pepper to taste

 

Combine ingredients.

 

PULLED PORK

1 (3- to 4-pound) pork tenderloin

1 tablespoon barbecue rub (your favorite)

6 ounces candied jalapenos or jalapeno pepper jelly

1/4 cup chipotle mustard or hot brown mustard

1 cup sweet barbecue sauce

8 hoagie buns

Rub roast with seasoning rub and cook in slow cooker on low 8 hours. Shred pork with 2 forks, right in the slow cooker. Combine next 3 ingredients and stir into shredded pork. Cover cooker and cook on low until pork in thoroughly heated. Serve on hoagies with Southwestern Salsa Coleslaw. Makes 4 hoagies.

EDITOR'S EXTRA~ You may substitute 4—6 chicken breasts for pork tenderloin and continue as directed. Also good on baguettes.

Recipe found on page 173
Fast & Fabulous Soups, Salads and Sandwiches

As seen on QVC

Juicy Pig Hoagies

Malted Milk Ball Pie

1 pint vanilla ice cream, softened
2 cups crushed malted milk balls, divided
1 (9-inch) graham cracker crust
1/3 cup marshmallow creme
1 (8-ounce) carton frozen Cool Whip, thawed

Mix ice cream and 3/4 cup crushed malted milk balls. Spread into crust. Freeze. Combine marshmallow creme, 3/4 cup crushed malted milk balls, and whipped topping. Spread over frozen ice cream mixture. Freeze again.Just before serving, top with remaining 1/2 cup crushed malted milk balls. This is absolutely fabulous!

Recipe found on page 255
500 Fast & Fabulous 5-Ingredient Recipes

As seen on QVC

Malted Milk Ball Pie

Bread Boat Sausage Dip

2 pounds ground sausage

1 (8-ounce) package cream cheese

1 (16-ounce) carton sour cream

1 (4-ounce) can green chilies

1 (10-ounce) can Ro-Tel tomatoes

4 cups shredded Mexican blend cheese

2 French bread loaves

Brown sausage; drain. Stir in cream cheese, sour cream, green chilies, Ro-Tel, and cheese. Remove from heat. Cut top off French bread, and scoop out center. Fill with dip, wrap in foil, and bake at 350° for 35—45 minutes. Serve with Frito Scoops. Serves 12—20.

Recipe found on
page 78
Fast & Fabulous Party Foods & Appetizers

Galatoire's Shrimp Remoulade

1 bunch celery

1 bunch green onions

1 bunch parsley

1/2 large yellow onion

1 cup ketchup

1 cup tomato puree

1 cup Creole mustard

1 cup red wine vinegar

2 tablespoons horseradish, prepared

2 teaspoons Worcestershire sauce

1/2 cup oil

1 1/2 ounces paprika

Jumbo shrimp, boiled and peeled

Place celery, green onions, parsley, and onion in a food processor and mince. Add ketchup, tomato puree, mustard, red wine vinegar, horseradish, Worcestershire, and oil to the vegetables. Mix all ingredients in the food processor, adding paprika last. Allow the sauce to stand refrigerated 6 to 8 hours and taste again before serving. Adjust horseradish, if necessary. Evenly coat shrimp with sauce in mixing bowl, and serve on a bed of lettuce. Serves 12.

Drunken Crockpot Roast

1 (5- to 6-pound) chuck roast
2 (10 3/4-ounce) cans French onion soup
1 1/2 (12-ounce) cans beer
1 teaspoon coarsely ground black pepper
2 beef bouillion cubes

Cook roast in 400-degree oven for one hour. Move roast to large crockpot. Add remaining ingredients. Stir, and cook on HIGH 4-5 hours, or till tender.

Or cook on LOW overnight. Makes a delicious au jus.