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Recipe Index for December 2012
Recipes for January 2013
Recipes for February 2013
Recipes for March 2013
Recipes for April 2013
Recipes for May 2013

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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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Cooking for Two

Breaded Veal Cutlets
Makes 2 servings

2 veal cutlets, 1/2 to 3/4 pound each
1 egg, beaten
3 tablespoons cold water
1/2 cup cracker crumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 onion, sliced
2 tablespoons olive oil

Wipe cutlets with a damp cloth and dip each cutlet in the mixture of an egg that has been beatened. Dip in crumbs and add seasonings. Fry onion in olive oil until it is transparent in color. Add breaded cutlets. Brown cutlets on both sides. Cover and cook slowly for and additional 20 minutes.
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Chicken Salad

1/3 cup plain fat-free yogurt
2 tablespoons mayonnaise or salad dressing
1 cup cubed cooked chicken breast
2/3 cup seedless green grapes
1 large peach, chopped (3/4 cup)
1 medium stalk celery, diced (1/2 cup)
1 teaspoon chopped fresh or 1/2 teaspoon dried mint leaves

In medium bowl, mix yogurt and mayonnaise until smooth. Stir in remaining ingredients.
Cover and refrigerate at least 30 minutes until chilled.
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Southwestern Stuffed Chicken
Makes 2 Servings

2 chicken breasts, skinned and boned
1 tablespoon dried bread crumbs
1 tablespoon grated Parmesan cheese
2 tablespoons mild green chilis, chopped
1/2 teaspoon chili powder
1 egg, beaten
1 ounce Moneterey Jack cheese, cut into two slices, 3 x 1 inches

Preheat oven to 375. With kitchen hammer, pound out breasts to 1/

4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min- cheese inside will be melted and the crust nicely browned.
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Eggs in Cheese Sauce
Makes 2 Servings

2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
dash of pepper
1 cup of milk
1/4 cup grated Cheddar cheese
2 eggs

Prepare a sauce of the butter, flour, seasonings and milk. Add cheese and stir until melted. Pour cheese sauce into greased individual custard cups and let cool until mixture is slightly thickened. Makes hollows on sauce with the back of a spoon and break an egg in each custard cups. Season eggs and cover. Bake at 350 degrees until eggs are firm.
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Free Cookbooks Online (Pdf format)
Breakfast with Califoria Avocados

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Tuna Over Biscuits
Makes 2 Servings

2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
1-1/2 cups Green Giant® frozen Alfredo vegetables
1 can (5 oz) albacore tuna, drained
1/2 cup refrigerated Alfredo pasta sauce (from 10-oz container)
2 tablespoons shredded fresh Parmesan cheese

Heat oven to 375°F. Bake biscuits as directed on bag.

Meanwhile, in microwavable bowl, microwave vegetables as directed on package. Add tuna and Alfredo sauce; mix well. Microwave on High 2 to 3 minutes or until hot, stirring once.

Split hot biscuits; place bottom halves on individual serving plates. Top each with one-fourth of the tuna mixture. Top each with biscuit top and remaining tuna mixture. Sprinkle each with cheese.
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Eggs in Pepper Cups
Makes 2 servings

2 small green peppers
2 eggs
1/4 teaspoon salt
dash of pepper

Wash green peppers and remove seeds. Boil peppers 5 minutes. Pleace each pepper in greased custard cups. Break an each into each pepper. Season with salt and pepper. Bake in 350 degree F oven for 20 minutes or until eggs are set.
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Baked Eggplant
Makes 2 servings

1 small eggplant
1/4 teaspoon salt
3 tablespoons flour
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter

Pare eggplant and cut into 1/4 inch slices. Sprinkle with salt and pepper. Dredge with flour amd dip slices into egg then into bread crumbs. Place in greased casserole dish and dot with butter. Bake in preheated oven at 350 degrees F for one hour.
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Peas and Carrots
Makes 2 Servings

1 cup cubed cooked carrots
1/2 cup cooked peas
1-1/2 tablespoons butter.
salt to taste
pepper to taste

Combine carrots and peas and heat through. Add butter and season with salt and pepper.
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French Toast
Makes 2 Servings

2 Eggs
1/2 Teaspoon Salt
1/4 Cup Light cream
1 Tablespoon Sugar
4 Slices White bread
4 Tablespoons Butter

Beat together the eggs, salt, cream and sugar. Dip the bread in the mixture. Fry in the butter until browned on both sides. Serve with jelly, syrup or cinnamon-sugar.
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Baked Squash and Tomatoes
Makes 2 servings

1 pound yellow crooked neck squash
1 fresh tomato, sliced
1 small onion, sliced
1/4 teasoon salt
dash of paper
1 tablespoon butter

Wash squash. Cut into halves and remove seeds. Place in buttered baking dish and voever with tomato and onion sliced. Sprinkle with salt, pepper and dot with butter. Cover and bake in a preheated 350 degree F oven for 45 minutes.
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Sweet and Sour Chicken
Makes 2 Servings

1 Small Green pepper
1 tablespoon olive oil
2 tablespoons sugar
1 tablespoon cornstarch
2/3 cup chicken broth
2 tablespoons vinegar
1 tablespoon soy sauce
2/3 cup cut-up cooked chicken

Cut green pepper in 1" pieces.Cook slowly in oil in a heated fry pan about 10 minutes, until tender. Mix sugar and cornstarch. Mix in broth,vinegar and soy sauce; add to green pepper. Cook over medium heat,stirring until sauce is clear and thickened. Add meat and and heat.
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Green Bean Salad
Makes 2 Servings

2 tablespoons walnuts; toasted lightly and chopped fine
2 teaspoons white-wine vinegar
2 tablespoons Olive oil
3/4 pound green beans; trimmed and cut into 3/4-inch pieces

In a blender or mini-processor puree 1 tablespoon of the walnuts with the vinegar, the oil, and salt and pepper to taste. In a steamer set over boiling water steam beans, covered, for 5 to 8 minutes, or until they are crisp-tender, transfer them to a bowl, and toss them with the dressing and the remaining chopped walnuts.
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Ambrosia Salad
Makes 2 Servings

1 orange, peeled
Lettuce leaves
1/2 cup diced pineapple
1/2 cup shredded coconut
1/2 cup Cool Whip.

Cut orange into slices and place on lettuce leaves. Cover with diced pineapple and sprinkle with coconut. Add a dollop of Cool Whip on top.
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Chicken and Dumplings
Makes 2 Servings

1 can (19 oz) Progresso® chicken vegetable soup
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)

In medium saucepan, heat soup just to boiling over medium-high heat.
Meanwhile, place frozen biscuits on microwaveable plate. Microwave on High 15 to 30 seconds or just until biscuits begin to thaw. Cut each biscuit into 6 pieces.

Place biscuit pieces on top of simmering soup. Reduce heat to low; cover and simmer 6 to 7 minutes or until dumplings are fluffy and no longer doughy in center.
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Crockpot Biscuit Chicken Pot Pie
Makes 2 Servings

10 oz boneless skinless chicken thighs
1/4 cup chopped onion
1/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 cup chicken gravy
1/3 cup celery, cut into 1/2-inch slices
2/3 cup frozen mixed vegetables
3 Pillsbury® Grands!® Flaky Layers frozen biscuits (from 22.1-oz bag)

Spray 1-1/2-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery. Cover; cook on Low heat setting 4 to 5 hours.

Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes. Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag. Spoon chicken mixture onto plate; top with split biscuits.
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Beef Stroganoff
Makes 2 Servings

1/2 pound beef stew meat
1/4 cup chopped onion
1 can (10 3/4 ounces) condensed golden mushroom soup
1 jar (2-1/2 ounces) sliced mushrooms, drained
1/8 teaspoon pepper
1/2 cup sour cream
1-1/2 cups hot cooked noodles or rice

In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir sour cream into beef mixture. Serve over noodles.
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Apples and Pork Chops
Makes 2 Servings

1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 pork rib chops, 1/2 to 3/4 inch thick (about 1/4 pound each)

Heat oven to 350°F. Place apples in 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon. Remove fat from pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown.

Place pork in single layer on apples. Cover and bake about 45 minutes or until pork is slightly pink when cut near the bone and apples are tender.
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Bisquick Chicken Pot Pie for Two
Serves 2

1/2 cup canned condensed cream of chicken soup
1/4 cup fat-free (skim) milk
1 cup frozen mixed vegetables
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick mix
1/4 cup milk
1 egg white

Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.

In small bowl, stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered about 20 minutes or until crust is golden brown.
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Baked Chicken
Serves 2

2 large chicken breast halves with bone and skin
1/4 cup extra-virgin olive oil
1/2 teaspoon garlic, minced
1/2 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil

Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
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Salsa Chicken
Makes 2 Servings

2 large boneless skinless chicken breasts (about 1/2 lb)
2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup shredded Cheddar cheese (2 oz)
1 tablespoon sour cream, if desired

Heat oven to 375°F. Sprinkle both sides of chicken breasts with taco seasoning mix; place in ungreased 8-inch square (2-quart) glass baking dish. Pour salsa over chicken.

Bake 25 to 35 minutes or until chicken is fork-tender and juices run clear. Sprinkle cheese evenly over chicken; bake 3 to 5 minutes longer or until cheese is melted. Serve with sour cream.
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