Smoked Salmon Appetizers Are Easy and Fun!

When you're planning for a dinner party, or for a large holiday gathering, one of the most frightening and difficult parts can be setting up the appetizer menu. In these tough times, we all want to save a little money. And of course, the faster the preparation, the better, you've got other things to do! But who doesn't want to impress their guests, and make them feel like they're being served an extravagant menu, even if it costs less than they may think. There are many tips and tricks to getting the most out of your dollar, and making great holiday dishes, but one of the easiest ways to wow them is with smoked salmon appetizers.

By preparing smoked salmon appetizers, you're helping your guests to celebrate the season without sending yourself to the poor house. Smoked salmon has a rich, smoky, delicate flavor that your guests are sure to love, but the price tag doesn't have to match the indulgent taste. And in this day and age of diets and cleanses, smoked salmon appetizers are customizable to meet everyone's restrictions. You'll be able to serve everyone something they'll love, without spending days in the kitchen.

But what are the types of smoked salmon appetizers that you can use to impress your guests. There are hundreds of different recipes and variations, but we've selected three elegant and easy options that you can make quickly. You can serve any of these dishes on passing trays, or on a help yourself buffet. The first option is the most classic, and is always impressive. Simply cut rounds from a loaf of pumpernickel bread, place a dab of cream cheese on top, and layer on some smoked salmon. It's simple and elegant. You can also try this appetizer with rye bread rounds, and chèvre cheese, for some added kick and a twist on this classic.

There are many other options when you're going the simple route as well. A smoked salmon appetizer that is always a crowd pleaser is a dip. It's a great way to add your own flair to a simple basic dish. All you'll need is smoked salmon, cream cheese, and a food processor. Blend these ingredients together, and provide something to dip into it, like vegetables or crackers. If you'd like to spice things up, try adding some different ingredients to add texture, like chives. You can also leave some smoked salmon chunks unblended for an extra surprise.

A last, simple smoked salmon appetizer is the smoked salmon roll up. Using a blend of ricotta cheese, salt and pepper, and some lemon juice, place a line of the filling down a piece of smoked salmon. Roll this up, cut it into inch long pieces and serve! It's the perfect treat for your guests!

Smoked salmon appetizers are an easy and fun way to share the holiday spirit with your friends and family. Because none of these ideas involve baking, you'll be able to prepare them ahead of time easily, and spend your party with your guests, not slaving away in the kitchen!

By Sherry Shantel

Are you stumped on dinner party appetizer ideas? Why not give some smoked salmon appetizers a try. You can find great deals on salmon right now at Smoked Salmon Delivered.

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Simple Easy Cold Appetizers - The Best Rated Appetizer Recipes

As the enticing beginning to any meal or as snacks for the big game, appetizers are the chance for a cook to show off there imagination and creativity.

If you want great appetizer recipes, below are 3 delicious easy to prepare recipes:

1. All-American Snack

Ingredients:

- 3 cups thin pretzel sticks
- 4 cups Wheat Chex
- 4 cups Cheerios
-13 ounces can salted peanuts
- 1 teaspoon garlic salt
- 1 teaspoon celery salt
- 1/2 teaspoon seasoned salt
- 2 tablespoons grated parmesan cheese
- 1/4 cup melted butter

Directions:

- In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts.
- Sprinkle with garlic salt, celery salt, seasoned salt, and cheese.
- Pour melted butter over all; toss until well mixed.
- Cover and cook in slow-cooking pot on low 3 to 4 hours.
- Uncover the last 30 to 40 minutes.
- Serve as appetizer or snack.

2. Appetizer Cheese Ball

Ingredients:

- 8 ounces Cream Cheese - Room Temp
- 4 ounces Blue Cheese - Crumbled
- 4 ounces Cheddar Cheese - Shredded
- 2 teaspoons Mustard - Dijon-style
- 1 teaspoon Worcestershire Sauce
- 1/8 teaspoon Garlic Powder
-1/4 teaspoon Salt
-1/2 cup Pecans - Finely Chopped
- 2/3 cup Currants
- 3/4 cup Parsley - Chopped

Dippers:

- Assorted Crackers
- Apple Wedges

Directions:

- Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed.
- Stir in the pecans and currants.
- Taste and adjust seasoning.
- Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.
- Roll in the chopped parsley to coat well.
- Cover with plastic wrap and refrigerate until ready to serve.
- Let stand at room temperature for about 30 minutes before serving.
- Place on a platter surrounded with crackers and apple wedges.

3. Appetizer Egg Rolls

Ingredients:

- 1/2 pound Pork; Boneless - Cut Julienne
- 1 each Onion; Small - Sliced
- 1 cup Cabbage - Green or Chinese
- 2 tablespoons Vegetable Oil
- 1/2 cup Mushrooms - Sliced
- 1/4 cup Sprouts - Bean or Alfalfa
- 1/4 cup Currants
- 1/4 cup Almonds - Slivered
- 1 teaspoon Cornstarch
- 2 tablespoons Sherry - Dry
- 1 tablespoon Soy Sauce
- 1/2 teaspoon Ginger
- 12 each Egg Roll Wrappers -Abt 6" Sq

Oil for Deep Fat Fry

Ginger Apricot Sauce:

- 1/4 cup Apricots - Dried (Abt. 10)
- 1/4 cup Sugar
- 1 teaspoon Ginger
- 1/4 teaspoon Salt
- 1 tablespoon Lemon Juice

Directions:

• Cabbage should be shredded.
  - Saute the pork, onion, and cabbage in hot oil until lightly browned.
  - Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute.
  - Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
  - Remove from heat and cool.
  - Stack the egg roll wrappers and cut in half to form rectangles.
  - Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
  - Press the edges together to seal.
  - Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
  - Adjust time for browning.
  - If rolls are frozen, let them thaw before cooking.
  - Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides.
  - Frying will take about 4 to 5 minutes; turn rolls once.
  - Drain on paper towels and keep warm while frying the remaining rolls.
  - Serve with warm Ginger Apricot Sauce.
  - Ginger Apricot Sauce: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil.
  - Reduce heat and simmer, uncovered, for 5 minutes.
  - Pour the mixture into a blender container or food processor.
  - Add lemon juice, cover and process until smooth. Serve warm.

By Lucille Green

You welcome to visit our website: The Delicious Recipes Package and Cheap Meal Ideas Recipes for more delicious recipes.

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Easy Meat and Potato Recipe

This is a great all in one meal for everyone. There is no clean up, it is quick and easy, and everyone can pick what they want to put in their own foil pouch.

1lb. Ground Beef
1 can cream of onion soup
4 potatoes peeled and chopped
1c. corn
4t. onion (optional)
1/4c. Italian bread crumbs
2T. Worcestershire sauce
4T. Butter
Salt and Pepper
8 -12"x12" pieces of foil

Preheat oven to 350 degrees. Mix ground beef with the Italian bread crumbs and worcestershire sauce. Set out four of your pieces of foil each in a different place. I use non stick foil on the bottom or spray with non stick spray. Divide the potatoes between the four pieces equally, add 1 tablespoon of butter on top of each pile of potatoes, add corn and onion on top, add half of cream soup divided equally among them and divide meat up into fourths and put on top, add remaining cream soup on top of meat. Put a sheet of foil on top and roll all four sides up to make a pouch. Place on a baking sheet, cook for 1 hour or until potatoes are tender. Get the family involved and let them help make their own and then put their initials on top with a marker. Other options are hominy and any type of corn, frozen, canned, or creamed. Get creative and use things your family will like. The great part is once you are done you don't have to wash any pans, you just throw away the foil!

By Leslie Patton

Leslie Patton

For More Recipes please visit:

http://www.QuicknEZRecipes.com

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Alaskan Crab Recipes For Dungeness and King Crabs

With so much great seafood, it's no surprise that the crab meat coming out of Alaska is second to none. Especially prized among Alaska's crab offerings are the king crab and the dungeness crab. Both are considered to be among the finest, most exquisite varieties of crab to be had anywhere. The dungeness crab season, much longer than the king crab season, lasts between December and June, and most of the fresh dungeness will be found towards the beginning of that period.

Consider trying out either of these magnificent recipes the next time you have the delight of buying either of these excellent crabs at your local market...or if you ever make it out to Alaska! A particular favorite is the cream of crab soup recipe described below!

· Dungeness Cream of Crab Soup:

Heat a half stick of butter in a pot, and when it begins to brown add a cup of milk, 4 cups half and half, and a small can of cream of celery soup. Stir and add minced parsley and spices (a pinch each of Old Bay, curry powder, and salt and pepper), and after 5 minutes of cooking add a pound of crab meat. Turn off flame and let sit several minutes. Add a splash of sherry or cognac to add a kick.

· King Crab Royale:

Split open several king crab legs (about 12 ounces of meat in all), leaving the meat inside the shells, though possibly separating and cutting up a bit, to make removal easier when eating. Separately, combine in a bowl a half cup of melted butter, one grated onion, finely chopped parsley and tarragon (a small handful in total), the juice of half a lemon, and a tablespoon of hot sauce, with salt and pepper to taste. Baste the crab legs, and send to the broiler. Cook under a high flame for 5 or 5 minutes, removing every 2 minutes to baste again.

These two king crab and dungeness crab recipes represent everything there is to be loved about Alaskan seafood: simplicity and versatility. Seafood consumers seem to appreciate those two qualities, as well as everything else that there is to love about the ecologically-conscious Alaskan seafood industry and all it has to offer. You could even start with the cream of crab soup, and then work your way to the King Crab Royale as a finale!

By Allie Moxley

Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.

http://www.alaskaseafood.org

Browse thousands of extremely popular Alaska seafood recipes using our Internet based recipe database. Whether you are preparing a meal for one or 100, you are sure to find a recipe that fits the occasion.

http://www.alaskaseafood.org/recipes

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Innovative Ideas to Create Flavored Shake

A flavored shake is a sweet beverage which is made from milk, sugar, ice cream and flavorings or sweeteners such as fruit syrup or chocolate sauce. Milk shakes are usually served in elegant looking tall glasses with a straw. Some of the more popular shake flavors are vanilla, chocolate and strawberry. Some restaurants and bars prepare and mix the shake manually from scoops of ice cream and milk in a blender or drink mixer. However, most fast food outlets make shakes in automatic milkshake machines which freeze and serve a pre-made milkshake mixture consisting of milk, a sweetened flavoring agent, and a thickening agent.

Hand-blended milkshakes are quite easy to prepare and can be made from any flavor of ice cream and this allows a greater variety than is available in machine-made shakes. Shake-like recipes using yogurt, crushed ice, and fresh fruit but made without ice cream are usually called smoothies. Some US restaurants serve milkshakes with broken cookies, candy bar pieces, or alcoholic beverages.

Fast-food outlets make shakes using either an automatic milkshake machines or soft serve ice cream mixed with flavored syrups. Several well-known restaurants that draw huge crowds, such as McDonald's, often opt for pre-made shake mixtures that are prepared in automatic milkshake machines. These machines contain stainless steel cylinders with beaters that use refrigeration coils to freeze pre-made milkshake mixtures into a drinkable form. The number of different flavors that a restaurants with automatic shake machines can serve is obviously limited by the number of different tanks in their milkshake machines and thus fast food restaurants usually offer fewer flavors of milkshakes.

There are very small automatic milkshake machines available in the market that can make a single milkshake flavor using a five liter stainless steel tank. Large restaurants offering multiple flavors either use machines with multiple five liter stainless steel barrels or use carbon dioxide-based machines that mix the flavors during dispensing. A few fast-food restaurants use "thick milkshake" machines with single-flavor machines having a 12 liter stainless steel tank.

From a health drink point of view, protein shakes are highly recommended. Your body needs protein for healthy cells, muscles and bones and to provide your body with energy. If you feel you are not consuming enough protein, one good way to supplement your intake is through protein shakes. Add two-to-three scoops of whey protein powder which will give you 30-50 grams of protein. Whey is an excellent protein from cows milk that feeds your muscles while boosting your immune system.

People quite often ask how to make a thick milkshake, without it being too lumpy or milky. Use premium ice cream, for starters and make sure the milk you use is whole milk, not 2% or skim. Also, you could use less milk and add instead whipping cream (the real whipping cream - not the spray stuff in the can). Make sure the milkshake is really cold when you serve it. Use a blender on a low or medium low speed for a few seconds at a time - just enough to stir things up to achieve a nice smooth texture. If you add a ripe banana while you are blending, the starch from the banana will also thicken a shake. However, along with the contribution to thickness, bananas also add a unique and noticeable flavor. But beware this banana flavor may or may not complement the shakes main flavor.

By Samehta Capella

samehta is a Copywriter of flavored water. She written many articles in various topics such as flavored shakes, flavored bottled water. For more information visit: http://www.capellaflavordrops.com Contact her at capella.articles@gmail.com

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Easy Chicken Parmigiana Recipe

When chicken breasts are on sale at the grocery store, be sure to grab some spaghetti sauce and cheese so you can make chicken parmigiana. This recipe is nice for when you are in the mood for an Italian-style dinner but want to try something a little more exciting than spaghetti and meat sauce. This chicken parmigiana recipe delivers great results with only a little effort. Because this recipe is easy to assemble and definitely quicker to make than a lasagna, you can rely on it when you need a nice dinner but do not have a lot of time.

Chicken parmigiana provides a hearty and saucy main dish that will be familiar to most palates. To go with the sauce, you should consider boiling some pasta to serve on the side.

Ingredients for chicken parmigiana:

4 boneless, skinless chicken breast halves
Salt
Pepper
1/4 cup flour
1 to 2 Tablespoons butter
1 to 2 Tablespoons olive oil
1-1/2 cups tomato sauce, either store-bought or your favorite homemade recipe.
4 Tablespoons grated Parmesan cheese
6 to 8 ounces of mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese

You will need to cook the chicken breasts before assembling the casserole. This can be done ahead of time if you choose. For example, cook the chicken in the morning and then put the parmigiana together in the evening. Sprinkle salt and pepper on both sides of the chicken breasts then dip both sides of the breasts in the 1/4 cup of flour to coat the meat. In a heavy skillet heat the butter and olive oil on medium heat. Place the coated chicken breasts in the sizzling skillet. Sauté for 4 minutes and then flip the breasts. Sauté for another 5 minutes to finish cooking. Chicken will be firm to the touch and lightly browned on both sides.

To assemble the chicken casserole, preheat your oven to 350 degrees F and oil the bottom of a 13 x 9 baking pan. Spoon about 1/2 cup of tomato sauce evenly over the bottom of the pan and arrange chicken breasts in the sauce. Sprinkle 4 tablespoons of grated Parmesan cheese over the breasts and then spoon the rest of the tomato sauce over the chicken. Arrange the sliced mozzarella cheese over the whole casserole and sprinkle with 1/2 cup grated Parmesan cheese.

Cover the pan with foil and bake for about 20 to 30 minutes until everything is heated through and a little bubbly.

By Tracy Falbe

Those of us in charge of making dinner are always looking for new recipes to try. Monitor the new main dish recipes at Recipe River, a website committed to home cooking. http://recipes.falbepublishing.com/main_dish_recipes.html

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Fantastic Coffee Cake Recipe For Orange Cream Cheese Braid

When you need to bring a dessert to a party, turn to this excellent coffee cake recipe. You save time by using a couple cups of a commercial quick baking mix, but you do not sacrifice any flavor. The braided look that you create by folding over the strips of dough results in an attractive cake that looks much more difficult to create than it actually was. With beauty and good taste, this orange cream cheese coffee cake makes friends in all social situations.
You will need:

1 3-ounce package cream cheese
1/4 cup firm margarine or butter
2-1/2 cups baking mix, like Bisquik, Jiffy, or homemade biscuit dry ingredients.
1/2 cup orange juice
1 8-ounce package cream cheese, softened
1/3 cup orange marmalade

Preheat the oven for 400 degrees F and have a large cookie sheet ready. Measure out the baking mix and then cut the 3-ounce package of cream cheese and 1/4 cup of margarine or butter into the baking mix. Use a pastry cutter or electric mixer to do this. Next add the orange juice to the baking mix and stir until dough forms. Then empty dough onto surface dusted with baking mix and knead about 10 times. Roll out the dough with a rolling pin until it is approximately a rectangle of 15 x 9 inches. Place dough rectangle onto large cookie sheet.

For the filling, mix the soft 8-ounce package of cream cheese with the marmalade until it is well blended and has nice smooth consistency. Spread this filling down the center of the dough rectangle leaving at least 2 to 3 inches of uncovered dough on each long side of the rectangle. Then cut lines 1 inch apart through the bare dough along the long sides of the dough rectangle perpendicular to the filling. Fold these 1-inch strips of dough over the filling, overlapping each strip with a strip from the other side of the dough. The effect will be that you are covering the filling with a braid of dough. Pinch shut the ends of the braid so everything is sealed up.

Bake the coffee cake for about 20 minutes until it is golden brown. Cool the coffee cake completely. Then you are ready to drizzle with a chocolate glaze made of:

1/2 cup powdered sugar
2 Tablespoons cocoa
1/4 teaspoon vanilla extract
3 to 4 teaspoons of milk.

Stir these glaze ingredients together thoroughly until they are smooth and runny.

This coffee cake is best the first day, as is the case for most coffee cakes, but remains quite delicious if you have leftovers. Be sure to put leftovers in the refrigerator because the cream cheese filling should not stay out at room temperature for an extended period.

By Tracy Falbe

To save time next time you are looking for a new dessert to make, keep a net in the Recipe River and catch new dessert recipes as they swim upstream. http://recipes.falbepublishing.com/dessert_recipes.html

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Start Rolling in Dough - Flour Tortillas Recipe

Sometimes you do not realize how chintzy a product is from the grocery store until you eat a homemade version. Flour tortillas are an excellent example. Although commercially prepared tortillas are good, they lack the thickness and freshness of the homemade variety. Be warned before you try this flour tortillas recipe. You may never go back to the convenience of tortillas from a package.

Ingredients for flour tortillas:

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening or lard
3/4 cup hot water (115 to 130 degrees F)

With an electric mixer or simply your hand mix all of the ingredients in a large bowl. Make sure to distribute the shortening throughout the dough. A sticky mass of dough will quickly form. Once all ingredients are blended, turn the tortilla dough onto a floured surface and knead for about 5 minutes until it has a smooth consistency and is no longer sticky.

Now divide the dough into 8 equal portions and roll them in your hands to form balls. Leave the balls on the floured surface and cover with a clean cloth and let them rest for 20 minutes.

After the dough balls have rested, heat a large skillet to medium high heat. With a rolling pin roll each ball into a thin tortilla about 6 to 8 inches in diameter. Now, one at a time, place each tortilla in the heated skillet. Cook on each side until brown spots appear. Each side of the tortilla will take about 30 seconds to 1 minute to cook. Stack them up as you cook them so they will stay warm. Place the tortillas in a covered container if you need them to keep warm for a while. These tortillas are best served warm, but you can save leftover ones in a sealed container or bag and use within 1 or 2 days.

If you are preparing a meal for many people, feel free to double this recipe.

By Tracy Falbe

To read more about how to make quick breads, dip your toes into the Recipe River and visit the bread recipes section. http://recipes.falbepublishing.com/bread_recipes.html

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The Crunchy Sweet Stuff You Love - Streusel Topping Recipe

It is no secret that some people, especially kids, like the tops of muffins more than the bottoms. This is because of streusel topping, which adds a sweet, crumbly, and slightly crunchy texture. Streusel topping is frequently found on expensive bakery treats, but you don't have to shell out $3 for a muffin to enjoy it. The topping is very easy to make at home. You likely always have the ingredients for this recipe on hand.

When you make streusel topping, you can sprinkle it on muffins, coffee cakes, or other goodies your creative mind chooses to bake. Just keep in mind that the streusel topping should not be applied to baked goods that will be in the oven a long time, like a pie, because then the crumbles would start to burn. Twenty to 25 minutes in a hot oven is about all the streusel topping can take before it would start to incinerate.

Recipe ingredients for streusel topping:

1/4 cup all-purpose flour

2 Tablespoons packed brown sugar

2 Tablespoons firm margarine or butter

1/4 teaspoon cinnamon

Using a fork or pastry cutter mix all the ingredients until a crumbly mixture forms. Make sure to cut all the butter chunks into small pieces within the dry ingredients. This will take a couple minutes because the firm butter will want to stay in bigger blobs, but keep cutting it in so you get small crumbles. When the topping bakes, it is the combination of the butter and sugar and flour that makes everything crunchy. Sprinkle the crumbles on the muffin batter after it is scooped into each muffin cup. Or, if you are putting it on a coffee cake, sprinkle the topping over the cake batter after it is in the pan.

By Tracy Falbe

To save time next time you are looking for a new dessert to make, keep a net in the Recipe River and catch new dessert recipes as they swim upstream. http://recipes.falbepublishing.com/dessert_recipes.html

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Yes, You Can Make Chocolate Chip Muffins

You might get accused of having cookies for breakfast after you make these chocolate chip muffins, but you won't care about the teasing. A homemade muffin made with wholesome ingredients with a little chocolate tossed in is a far better snack than a candy bar.

Check out the ingredients:

2 cups all-purpose flour, or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk or buttermilk (Buttermilk makes the muffins really soft and yummy but regular milk is fine.)
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg
3/4 cup semi sweet chocolate chips
Optional: 1/2 cup chopped peanuts or walnuts.

Please note before starting that it is very important NOT to overwork muffin batter. Just stir until the dry ingredients are moist and the batter forms. Over-mixing the batter makes the muffins tough and really not as good.

Heat your oven to 400 degrees F. Grease muffin pan or place paper liners into cups. In a large mixing bowl, add all the dry ingredients (flour, sugar, baking powder, salt, and cinnamon) and stir together. Then form a well in the middle of the dry ingredients, which means to clear away a space in the middle where you will pour the wet ingredients. Add the milk, egg, vanilla, and oil to the well. With a few strokes of the spoon, beat the egg into milk and oil before stirring into the flour mixture. This will help distribute the egg without over-mixing the batter. Now you can stir the wet and dry ingredients together. This will only take about 10 strokes. Just make sure everything is moistened and there are no dry clumps.

At this point you will add the chocolate chips and nuts. Blend in with just 3 or 4 more strokes of the spoon. Now distribute the batter equally among the 12 muffin cups. Bake for 20 to 25 minutes. Muffins should be lightly golden brown.

Take the muffins out of the pan while they are still hot and set them on a cloth or clean counter to cool. You can eat them while still warm or store for two or three days at room temperature.

By Tracy Falbe

To read more about how to make quick breads, dip your toes into the Recipe River and visit the bread recipes section. http://recipes.falbepublishing.com/bread_recipes.html

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Try This Rice and Egg Casserole For Breakfast, Brunch, Lunch Or Dinner (OK For Diabetics, Too)

This casserole recipe combines vegetables, rice, and eggs making it the perfect casserole for many different occasions. When you need a dish to serve and are looking for something different, give this casserole a try. It makes an especially good brunch dish but is also good for a family breakfast, lunch or dinner. This casserole is inexpensive to make yet has grain, vegetables, dairy, and eggs all in this one dish. This is a perfect casserole for the budget minded housewife.

EGG CASSEROLE

1 1/2 cups sliced celery

1 cup chopped green bell pepper

1 medium onion, sliced

1 tbsp no-salt butter

1 tbsp flour

1 tsp salt

1 can (16-oz) low-sodium tomatoes, undrained

1/4 tsp hot sauce

6 hard-boiled eggs, chopped

2 cups hot cooked rice (no seasonings or butter)

vegetable oil cooking spray

1/2 cup shredded low-fat process American cheese

In a 3-quart saucepan, melt butter and saute celery, bell pepper, and onion until they are tender. Add flour and salt, stirring to blend. Stir in tomatoes and hot sauce; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until the mixture is thickened and bubbly, stirring occasionally. Gently stir in the chopped eggs. Spoon rice in bottom of a 2-quart casserole dish that has been sprayed with vegetable oil spray. Pour egg mixture over the rice and bake, uncovered, at 350 degrees for 25 to 30 minutes or until thoroughly heated through. Top with cheese during the last five minutes of baking.

Per 3/4 cup serving: 16 g carbs, 8 g protein making this a good way for diabetics to have rice.

Enjoy!

By Linda Carol Wilson

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For her vintage recipes go to http://grandmasvintagerecipes.blogspot.com

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Hot and Hearty Dinner the Easy Way - Chicken and Rice Casserole Recipe

Home cooks have depended on casseroles since baking pans were invented. Casseroles typically contain all food groups and thereby provide balanced nutrition along with great taste. They are generally easy to make as well because the ingredients all go in one pan that is slipped into the oven to bake. You might even be able to put your feet up while it is cooking.

The following recipe for a chicken and rice casserole uses basic and readily available ingredients that are all affordable. Try not to skip adding the slivered almonds to the recipe. They add richness and nutrition, and almonds naturally compliment chicken flavor very well.

Casserole ingredients:

1/4 cup butter
1/3 cup all purpose flour
3/4 teaspoon salt
Dash of pepper
1-1/2 cups milk
1 cup chicken broth (from a can is fine)
2 cups cut-up cooked chicken
1-1/2 cups cooked rice (white, brown, or wild)
1 chopped green bell pepper
1/4 cup slivered almonds
2 Tablespoons chopped pimiento
1 4-ounce can mushrooms or 1 cup chopped fresh mushrooms

In a 2-quart saucepan melt the better and then stir in the flour, salt, and pepper. With the heat set on medium, stir the ingredients constantly until the butter and flour is thick and bubbly and then remove from heat. Stir or whisk in the milk and chicken broth and return to heat. While still stirring, bring the milk mixture to a boil and keep it bubbling for an additional minute.

You can remove the sauce from the heat now and stir in all other ingredients. Pour the sauce, chicken, and rice into a large rectangular baking dish. For a crustier result sprinkle some bread crumbs and/or grated cheese on top of the casserole and then bake for 40 or 45 minutes until everything is bubbly.

By Tracy Falbe

Those of us in charge of making dinner are always looking for new recipes to try. Monitor the new main dish recipes at Recipe River, a website committed to home cooking. http://recipes.falbepublishing.com/main_dish_recipes.html

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How to Make Kefir

Culturing dairy has been a tradition for many generations. Only after the increased industrialization of society was there a drop in their usage. Commonly known cultured products are cheese and yogurt, but there have been many other types of cultured dairy: kefir is one of them.

Milk and, more specifically, fresh (unpasteurized, unhomogenized) milk contains important nutrient that are need by the body. In addition to an abundance of most vitamins and minerals, fresh milk contains enzymes, 'good' bacteria, easily digested proteins, healthy fats and carbohydrates. Milk is indeed a complete food. However, raw milk is not always available unfortunately, and culturing milk is often an alternative for those who don't have access to fresh milk. For those who want to increase the positive aspects of fresh milk will find making kefir an important part of their diet to be essential.

Some of the benefits include:

1. Better protein assimilation
2. Smoother, softer and clearer skin
3. Easier digestion of fats and proteins
4. More regular digestive system
5. Rich in B-vitamins, vitamin

And much more!

To make kefir, all that is need is twelve to twenty-four hours, a pint-sized mason jar, some fresh or organic pastured milk (unhomogenized, may be found in Whole foods or local co-op), and some kefir grains (Moonwise Herbs sells some). Note that if you are using new grains, it may take a few times before they become acclimated to their new environment.

To start, wash out pint-sized mason jar with hot water, pour in milk half way, put in kefir grains, cover and let this mixture sit in a warm part of the kitchen for approximately twelve to twenty-four hours. After this time period has elapsed, you should get an almost yogurt-like, sour product.

By Emily West

Ella Andersen is a college student who passionately pursues to learn more about natural health and diet. Maintains a blog, Simply Natural: Health, Beauty, Wellness, http://snhbw.blogspot.com

Article Source: http://EzineArticles.com/?expert=Emily_West

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Broccoli Bacon Chicken and Chilled Cauliflower Salad - Both Are Diabetic Friendly

If you are cooking a meal for a large family or for guests, this Broccoli-Bacon Chicken Meal might be for you. This recipe for Broccoli-Bacon Chicken uses 10 chicken breast halves so it will easily serve eight to ten people. It is simple to make and bakes while you prepare the rest of the meal.

BROCCOLI BACON CHICKEN

10 boneless, skinless chicken breast halves

10 bacon slices

1 pkg chopped beef

10 frozen or fresh broccoli spears

1 oz carton sour cream

1 can cream of mushroom soup (may substitute cream of chicken)

Preheat oven to 275 degrees. Tear beef into pieces and line the bottom of a 9x13 inch baking pan with them. Put a broccoli spear with each piece of chicken and wrap them together with a bacon slice. Place over the beef layer. Mix sour cream and soup together and put over the chicken. Bake for 3 1/2 hours or until chicken and broccoli are done. Baste with sauce two or three times during baking. The Chilled Cauliflower Salad will marinate while the chicken is baking. Add a vegetable and dessert and you have a complete meal with very little work.

CHILLED CAULIFLOWER SALAD

1 med head of cauliflower, broken into florets

1/2 cup sliced celery

1/2 cup Italian salad dressing

2 small garlic cloves, minced

1/4 tsp salt

14 tsp freshly ground black pepper

1/4 tsp red pepper

Combine the cauliflower and water enough to cover in a medium saucepan Cover the pan and bring cauliflower to a boil. Cook just until crisp tender, about 4 to 5 minutes. Drain.

Combine the cauliflower and celery in a medium bowl. Combine the dressing, minced garlic, salt and pepper, stirring well. Pour the dressing mixture over the cauliflower and celery. Toss gently to coat well. Sprinkle red pepper over the top of the salad. Cover and refrigerate for at least 2 hours before serving.

Enjoy!

By Linda Carol Wilson

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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Rachel Ray's Cucumber Salad Recipe - Recipes & Dressings For Cucumber Salad

Rachel Ray's recipes are very popular as they combine great taste and heath benefits. This is the reason why her cucumber recipes are especially favored. Cucumber is a very healthy salad ingredient, and Rachel Ray combines it with low fat yet delicious dressings.

Before we look at some of her recipes and dressings for cucumber, let us look at the health benefits of cucumber.

· They are high on fiber, and contain a lot of water. So they fill you with fiber and water which are both essential for a healthy body.

· They contain very few calories. This means that you can enjoy this healthy vegetable without worrying about the calories.

· It has high potassium content.

·It also has a fair amount of essential vitamins and minerals.

Rachel Ray cucumber recipes:

These recipes by Rachel Ray are great not just because of nutritional contents in their ingredients, but they taste very good too. Try them for some low fat delicious accompaniments along with your carefully planned meals, as these will not upset your diet plan.

Cucumber mint salad recipe:

· 2 English cucumbers, diced
· 5 ounces of Greek yoghurt
· Lemon juice 2 tablespoons
· Mint leaves 10-12
· Salt and pepper

Toss the cucumbers, lemon juice, and chopped mint together. Season this with salt and pepper to taste.

Cucumber salad with onion and tomato:

· 1 Kirby cucumber cut lengthwise, chopped fine
· ¼ red onion, finely sliced
· Medium plum tomatoes-5, seeded and finely sliced
· Red wine vinegar
· 2 tablespoons of extra virgin olive oil
· Black pepper
· Coarse salt
· Crusty brown bread

Toss the onions, cucumber and tomatoes with the olive oil, and two splashes of red wine vinegar, salt and pepper. Let this stand for twenty minutes before you intend to serve it. Serve it with crusty bread to bring out the flavor.

By Barbara Knight

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Article Source: http://EzineArticles.com/?expert=Barbara_Knight

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