2013 Feed Dave Thursday Recipes
Reuben Rolls
1/3 Cup mayonnaise (regular or reduced calorie)
1 Tablespoon Dijon-style mustard
½ teaspoon caraway seeds
1 Cup (4 oz) cooked corned beef, finely chopped (from the deli is great)
1 Cup (4 oz) shredded Swiss cheese
! Cup sauerkraut, rinsed, drained and patted dry with paper towels
1 package (10 oz) thin refrigerated pizza crust dough (in the dairy case)
In a medium bowl combine mayonnaise, mustard, and caraway seeds. Add corned beef, cheese, and sauerkraut; toss to blend well. Unroll dough onto large ungreased cookie sheet and gently stretch to 14x12 inch rectangle. Cut dough lengthwise in half. Spoon half of the filling onto each piece, spreading to within 1 inch of edges. From long side, roll each jelly-roll style; pinch to seal edges. Arrange rolls, seam-side down, 3 in apart. Bake in 425F oven 10 min or until golden brown. Let stand 5 min. Cut into 1 in slices. Makes about 30 appetizers.
From Billie Collins of Alta Vista
Chive Lime Chicken Kabobs 
1/4 cup olive oil
2 tbs red wine vinegar
2 limes, juiced
Zest from 1 lime
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
Salt & pepper to taste
2 lb boneless chicken breast, cut into cubes
1 larger red onion, cut in 6 pieces
1 larger green pepper, cut into chunks
Cherry tomatoes
Whole mushrooms
Mix all ingredients up to chicken. Pour over chicken an marinate at least 1 hour. Thread chicken and veggies on skewers. Grill about 15 minutes, turning occasionally until chicken juices run clear. Serve over rice.
Margarita Shrimp Salad
1 lime
3 cloves garlic, minced
1 pound fresh large shrimp, peeled and de-veined
3/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, cut in half and sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups romaine lettuce or iceberg lettuce torn into bite-sized pieces
2 large tomatoes, thickly sliced
1/4 teaspoon ground black pepper
1 avocado thinly sliced
Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime. Stir the lime juice, lime zest and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size reseal able plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time. Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally. Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro. Divide the lettuce, tomatoes, avocado and shrimp mixture among 4 serving plates. Then you can season with the black pepper. Enjoy!
From Cindy Gillie of Danville, Virginia
Cheddar Grits with Bacon and Caramalized Onions
4-5 yellow onions
1 lb bacon cooked and crumbled (we used Smithfield Bacon)
5 ½ cups milk
2 tsp salt
1 tsp pepper
½ tsp cayenne pepper
2 tbsp butter
2 cups quick cook grits
2 cups grated cheddar cheese
Slice the onions and saute’ in olive oil until caramelized and cook the bacon reserving a couple of tablespoons of the bacon grease. In large saucepan over medium heat add reserved bacon grease, milk, salt, pepper, cayenne and butter. Stir well, bring to a low boil. Reduce heat and stir in grits. Add cheese and stir until it melts then add in the crumbled bacon and caramelized onions. Heat everything on low 3-4 minutes stirring often. If grits are too thick, stir in more milk.
Spaghetti squash, peppers, and chicken wrap
1 Medium sized spaghetti squash
2 Boneless, Skinless Chicken Breast
1 14.5 oz can Swanson® chicken broth
4 Tortillas (your choice of type)
¼ cup olive oil
Bell peppers (chopped) to taste - about 1 cup total
Garlic, salt and pepper to taste
Hellmann's® Mayonnaise - amount per cook
Pre-heat oven to 400° and place chicken breast in oven safe cooking dish then add 1 can of chicken broth. Cook chicken for about 1 hr. When fully cooked, cube the chicken.
Pierce the squash several times with a sharp knife and microwave them (can be baked, boiled, or placed in crock pot). Pierce the squash especially if you're microwaving it, or you may end up with a "Squash Explosion! Place whole squash in a microwave safe bowl and place in microwave for 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming. When done, cut open "at the equator" (not lengthwise), remove seeds and pulp. Then separate strands with fork tines.Then in a large skillet on the stove, sauté bell peppers in olive oil and then add the prepared spaghetti squash and the cubed chicken. Add garlic, salt and pepper to taste and continue heating stirring until well mixed. Take tortillas and add layer of Hellmann’s Mayonnaise to your desired taste and add the prepared spaghetti squash, peppers and chicken mixture. Wrap up and eat, YUMMY!
From Stimis Smith
Italian Pasta Salad
8 oz. Ziti Macaroni
1 Cup Wish Bone Italian Salad Dressing
2 Large Tomatoes Chopped
1 Tsp. Basil Leaves
1 1/2 Cups Broccoli Florets
1 Medium Green Pepper Chopped
1 8 oz. Shredded Mozzarella Cheese
1/4 Cup Shredded Parmesan Cheese
Cook Ziti according to package directions, drain and rinse with cold water. In large bowl combine Tomatoes, Broccoli, Green peppers, Italian Salad Dressing and Basil then add Cheeses and Ziti. Toss Lightly. Cover and Chill. Great with Italian Bread buttered and toasted.
From Joan Prillaman
Slow Cooker Sausage Breakfast Casserole
1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ...ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker and top with half of the sausage, mozzarella cheese and Parmesan cheese; sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
**** Notes: Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired. Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.
From Susan Fowler of Forest
Cookie Crust Lemon Pie
2 Packages Sugar Cookie Dough (from the Dairy case)
1 1/3 Cup sugar
1/3 cup Cornstarch
2 Eggs
½ Cup Real Lemon Frozen Concentrate -thawed (I use the Frozen Minute Maid)
1 ½ Cups Boiling Water
2 Tablespoons Butter
Yellow food coloring (optional)
Additional sugar
Preheat oven to 350. Press one of the cookie dough's into a 9 inch pie plate to make the crust. Combine the sugar, cornstarch & and eggs in a medium sauce pan and mix well over medium heat; gradually stir in Lemon Concentrate then water. Cook until thick. Remove from heat and add butter and yellow food coloring if desired. Put filling in pie plate. Cut the other cookie dough into slices & lay them on top of the lemon pudding (you may not need the whole roll of cookie dough, remember to leave some space because the dough will spread). Bake about 15 to 20 minutes until cookie crust is done. Sprinkle with sugar. Enjoy!
From Judy Moody
Jalapeño Salad Dip
2 8oz Jalapeno Chip Dip (I use Utz or Frito-Lay)
1 3oz Cream cheese
3 Tbsp Sour Cream
1 tsp Tabasco (I use Franks)
1 tsp. lemon juice
½ head shredded lettuce (shred finely)
1 diced onion (I think green onions are best)
2 diced tomatoes
1 diced green pepper
Mix the dip, cream cheese, sour cream, Tabasco and lemon juice together and spread in 9x13 pan. It is best to let cream cheese get really soft first. Then add lettuce, onion, tomatoes, green pepper and top with shredded cheese and depending on the crowd you can add some jalapenos. Serve with Tostitos chips.
From Julie Rountrey of Rustburg
St. Patrick’s Day Casserole
1 ¾ lbs red potatoes cut into ¾ inch cubes
4 cups chopped cabbage
Butter flavored cooking spray
1 ½ lbs cooked corned beef, cut into ¾ inch cubes
1 ½ cups shredded Swiss cheese
1/3 cup coarse-grained mustard
½ cup white wine
1 teaspon garlic powder
2 teaspoons ground black pepper
4 sheets phyllo dough, thawed
1 tablespoon melted butter
Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well. Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray. Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined. Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture. Spread the mixture into the prepared baking dish. Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray. Repeat three more times, spraying, folding, and re-spraying the phyllo sheet each time. Brush the top of last sheet with melted butter. Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes. A tasty way to eat corned beef, cabbage and potatoes and is perfect for St. Patrick's Day feast!
From Susan Quesenberry of Christiansburg
Crock Pot Taco Soup
1 lb of beef, chicken or whatever meat you like
1 16oz can of pinto beans
1 16oz can of white beans or kidney beans
1 11oz can of niblets corn (I prefer frozen corn)
1 11oz can of rotel tomatoes with chilies
1 28oz can of diced tomatoes
1 4oz can of diced green chilies
1 1oz package of hidden valley ranch dressing mix
1 1 ¼ oz taco seasoning mix
Cook meat and drain, if using chicken you will need to shred it, add all ingredients in crock pot. DO NOT DRAIN BEAN AND VEGGIE CANS. Stir to mix well, cook on high for 2hrs or low for 4hrs. Garnish with sour cream shredded cheese and chopped green onions. I also use tortilla chips or Frito's corn chips. ENJOY.
From Debby Snell
Cinnamon French Toast Bake
1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup
Preheat the oven to 375 degrees. Pour the melted butter into an ungreased 13x9 glass baking dish. Separate both cans of refrigerated cinnamon buns into 16 cinnamon buns, setting the icing aside. Then cut each cinnamon bun into 8 pieces and place the pieces on top of the butter in the baking dish. In a medium bowl beat the eggs. Then beat in the heavy whipping cream, cinnamon, and vanilla until they are well blended. Then gently pour over the cinnamon bun pieces. Sprinkle the top with the pecans and then drizzle with the maple syrup. Bake for 20 to 28 minutes or until golden brown. Cool for 15 minutes. Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle. Drizzle the icing over the top of the French Toast Bake. Serve with additional syrup if desired.
From Kyaira Adams(Adapted from the Best of the Pillsbury Bake-Off Cookbook)
Salmon with Cara Cara Salsa
4 Salmon Filets, about 4-6 oz. each
3 Sunkist® Cara Cara Navel Oranges, two zested and juiced; one peeled, segmented and diced
1 Clove Garlic, minced
1 Tablespoon Olive Oil
2 Cups Cherry Tomatoes, diced
1 Tablespoon Onion, finely diced
1 Teaspoon Jalapeno Pepper, minced
4 Tablespoons Cilantro, chopped
1 Teaspoon Sunkist® Lemon Juice
Salt and Freshly Ground Pepper, to taste
Place salmon filets in shallow baking dish. Combine orange zest and juice, garlic and olive oil in bowl. Reserve a ¼ cup marinade for broiling. Pour remaining mixture over salmon. Place in refrigerator and let marinate for 30 minutes. Meanwhile, combine salsa ingredients: Cara Cara orange segments, cherry tomatoes, onion, jalapeno, lemon juice, cilantro, salt and pepper. Set aside. Preheat oven to broil. Remove salmon from marinade. Place on lipped sheet pan. Pour reserved marinade over top. Broil for 10-12 minutes; until salmon easily flakes with a fork. To serve, top with Cara Cara salsa. Serves 4.
From Leigh Ann of Fresh Ideas
Steak Pizzaiola
2 lb boneless sirlion steak
salt
olive oil
1 large onion, sliced
1 green pepper, sliced
5 cloves garlic, minced
5 jarred pepperoncini, drained and sliced
3/4 cup red wine
1 28 ounce can crushed tomato
1 tbsp dried oregano
pinch red pepper flakes
chopped fresh parsley
Heat oil in large skillet, add steak seasoned with salt & pepper and over high heat. Cook steak about 2-3 minutes per side then remove steak. Add onions and peppers and cook 3-4 minutes. Add garlic and pepperoncini and cook another 2 minutes. Pour in wine and reduce heat. Stir in tomato, oregano and red pepper flakes. Bring to boil, reduce heat and simmer 5 minutes. Return steak to pan and cover with sauce. Heat through and serve with crusty bread.
Chicken and Andouille Cajun Pasta
3/4 box dry penne pasta
olive oil
2 tbsp creole seasoning
1 lb boneless chicken breast, 1-inch diced
3/4 lb andouille sausage, 1/4 inch slices
medium onion diced
small green pepper, diced
1 tbsp minced garlic
1 cup chicken stock
1 can (14.5 ounce) diced tomato
1 tbsp chopped fresh thyme
1/2 cup heavy cream
2 tbsp chopped fresh basil
black pepper
1/2 cup grated parmesan
Boil pasta until al dente (cooked through but not mushy) and drain. While the pasta is cooking, heat the olive oil in large sauté pan and brown chicken. Remove from heat and add more olive oil, cook onion, pepper and sausage. Add garlic then cook another 2 minutes stirring in stock, tomato and thyme. Bring to a boil, reduce heat and simmer till liquid reduces halfway. Return chicken to pot, stir in cream and continue cooking until it begins to thicken a little. Finish by adding pasta, basil, pepper to taste and parmesan. Mix well and serve when pasta is heated through.
Bacon Crackers
Multigrain Club Crackers
Bacon
Brown Sugar
Lay the crackers on a cookie sheet and cut bacon into quarters. Place bacon on the crackers. Put 1/2 teaspoon of brown sugar on top of the bacon. Put in oven and bake at 250 degrees for 45 minutes to one hour.
From Jean Clemmons of Lewisburg, WV
Banana Cream Pie
1 9-inch pie shell or prepared crust
¾ cup sugar
1/3 cup cornstarch
2 ½ cups milk
5 egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla
3 large ripe bananas
1 ½ cups heavy cream
Line pie shell in pan with foil; fill with dried beans. Bake at 400 degrees F for 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden brown. Cool on rack. Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk and cook over medium heat while stirring to thicken for 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan and return to medium heat then bring to boil remember to stir constantly. Cook for 3 to 5 minutes while stirring often until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla. Place plastic wrap on surface. Cool 15 minutes. Slice 1 banana and arrange slices in single layer over bottom of crust. Mash second banana in bowl then stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm. Beat cream, remaining sugar and vanilla in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced.
Creamy Chicken Soup
2 tbsp. butter
3/4 lb. boneless chicken (I use 1 lb of the chicken tenders cut up)
1/2 c. chopped onion
2 2/3 c. water
1 c. chicken broth
1 pkg. Homestyle Chicken and Vegetable or just Chicken (Uncle Ben's)
1/4 c. flour
1/2 tsp. salt
1/8 tsp. thyme
2 c. milk
Melt butter in large saucepan. Add chicken and onions, stirring until brown. Add water and contents of rice and seasoning packets. Boil. Reduce heat, cover and simmer for 8 minutes. Combine flour, salt and thyme. Gradually add 1/4 c. of chicken broth to flour mixture, stirring until smooth. Stir in remaining broth, milk and flour mixture into the rice mixture. Heat until simmers - continue simmering until slightly thickened.
From Denise Lane
Potato Corn Chowder
2 cups water
2 cups cubed peeled potatoes
½ cup sliced carrots
½ cup sliced celery
¼ cup chopped onion
1 tsp. salt
¼ cup butter or margarine
¼ cup all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 can whole kernel corn, drained
1 ½ cups cubed fully cooked ham
In a large saucepan, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables and return large saucepan to the heat.Add corn and ham; heat through, stirring occasionally.
From Shelby Davis
Party Pasta Sauce
1 1/2 lbs ground beef, browned
1 lb sweet italian sausage, browned
1 large carrot, peel and shredded
olive oil
1 onions, chopped
5 garlic cloves, chopped
1/2 cup red wine
1/4 cup butter
1/2 teaspoon sugar
6 (15 ounce) cans tomato sauce
1 1/2 teaspoons sage
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon oregano
salt & pepper to taste
Coat bottom of stockpot with olive oil. Over medium heat, melt butter and add hamburger, sausage, onion, carrot and garlic. When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste. Increase heat to high and bring to a boil. Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes. Serve over your favorite pasta.