Hollidays Around the World Recipes

It was a wonderful evening!Thank you to everyone there! "It's a small world after all" as we got to try cuisine from other countries just a few blocks from my house!

Let's start off with the appetizers:

Vegetable Samosas from India prepared by Deb.Bee ( served with chutney bought from "Bombay" an Indian cuisine restaurant in Provo, Utah)



INGREDIENTS:

Dough:
3/4 C. self-rising flour
1/2 tsp salt
3TBS butter, cut into small pieces
4 TBS water

For a quick and easy dough you can substitute 1 packet of spring roll pastry, thawed and wrapped in a damp dish towel.

Directions:
Sift the flour and salt into a large mixing bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs. Pour in water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 minutes, or until the dough is smooth. Add a little flour if dough is sticky. Cover with a damp cloth and set aside to rise. Then start making the filling.

Filling:
3large potatoes
1 tsp finely chopped fresh ginger root
1 tsp crushed garlic
1/2 tsp white cumin *( I substituted 1 tsp of ground cumin)
1 tsp of coriander
1/2 small onion finely chopped (I recruit my husband for this task as he is the fine chopper in the family) If you do not like onions you can leave out or Just put a Tables spoon in.
1/2 mustard seed ( mix with onion)
1 tsp salt or garlic salt
2 TBS each of cilantro and mint
1/2 tsp of crushed red pepper
1 small Serrano pepper finely chopped ( remove seeds) and if you do not like spicy go with milder pepper Jalapeno or leave out.
Juice of one lemon (if you only have limes you can try that)
3/4 cup of frozen peas and carrots thawed.
1/3 cup of canned sweet corn drained

Oil for deep frying.

To make the filling peal and cut the potatoes into big chunks 1/4 so that it will cook faster. Place in a pot cover with water and boil until soft, Same texture as when you make potato salad. Then gently make potatoes making sure to keep them course and crumbly. Then add the rest of the ingredients. adjust seasoning of lemon Juice and salt if necessary ix with your hands gently or wooden spoon.

Now set filling aside, and get your dough. Break small balls off the dough and roll each out very thin to form a round. Cut in half, dampen the edges, and shape into cones. Fill the cones with filling, dampen the top and bottom edges, and pinch together to seal. Set aside.

Cooking the Somosas:
Fill a deep pan one third full with oil and heat until a small cube of bread browns in 30 seconds carefully lower Somosas into the oil 1-2 minutes or until brown, remove and lay on a paper towel. Serve with tamarind chutney and spicy mint!



Humus from the Mediterranean ( served with pita)prepared by Deb.Bee

This is a a healthy yummy dish that can be used as an appetizer or even a meal.
I have made hummus for dinner and put pita bread, feta cheese, Greek olives, plain yogurt,on a plate around the humus and we just pick at all the different flavors.
It helps me feel like I am in the Mediterranean minus the view of course.

Ingredients and directions:
3/4 cup dried chickpeas soak over night with plenty of cold water. Drain and use fresh water to boil and cook bean. brink to boil for ten minutes then reduce and simmer on low for and hour until they are cooked, don't leave them on the stove and forget or you might burn your house down or cause smoke inhalation. ( can substitute canned garbanzo beans rinsed 2 14 oz can this is what I usually use)
juice of 2 lemons
2 garlic cloves
2-3 Tablespoons of olive oil
sprinkle of cayenne (add more for a little more spice)
2/3 cup of Tahini Paste.
Add above ingredients to food processor
after food processing
add salt and pepper to taste and process a little more then put on a dish and add
extra olive oil and a sprinkle or so of cayenne
garnish with flat leaf parsley.
Serves 4-6

These recipes below are coming soon!


MAIN ENTREE:

Beef Waterfall and Sticky Rice from Thailand
"Cooking with the Nelsons" (Leah and her husband showed us how to make this and it was yummy!)

Stampot with Bacon from Netherlands prepared by Ellen Nelson

Grecian Broiled Chicken from Greece prepared by Joann J.

Minestrone Soup from Italy prepared by Carolyn Fox

Potatoes Latis from Jewish Cuisine made by Roberta

Red Cabbage by Marilynn

Moroccan Harira from Morocco, Africa
Eaten during the month of Ramadan when the Muslim population fasts between sunrise and sunset. made by Deb.Bee

Egyptian Rice and Lentils

Desserts:

Scottish Shortbread Scotland prepared by Jane M.
Family favorite by Lorraine V
Ris ala mande Danish prepared by Mary Lou
Merry Bells a must for every grandma prepared by Shirley M
Melt-Away Cookies prepared by Reva Lynn
Chocolate Peanut butter bars brought by
Hawaiian guava cake prepared by Deb.Bee

Cooking Class tonight Holidays around the world!

Did you ever wonder what Christmas and Thanksgiving was like around the world ?
We are celebrating it with cuisine from around the world Tonight in our cooking class!
A peek as to what is cooking -Sushi, Samosas, Sticky Rice, Curry, Moroccan Harira,Guava Cake, and something from Egypt...just to mention a few!

Happy Holidays !

Holidays are around the corner so please Post your favorite holiday dish!Post Your favorite holiday memory!

Pumpkin Yeast Bread made by Emily Gene D.

3/4 cup of canned pumpkin
2/3 cup of water
1 3/4 teaspoon of yeast
1 Tablespoon of butter
1/4 cup of brown sugar
1 1/2 teaspoon of fine sea salt
3 cups of white/wheat flour

Proof the yeast in the 2/3 cup of water. Add the pumpkin and butter to the mixer. Cream with brown sugar. Add the salt and flour. Beat with dough hook five minutes after it pulls away from the sides of the bowl. Let rise in bread pan and bake at 350 for 40 min

Thank you so much Emily!!!!!

I Love You Cooking Class! Fall is here and the secret ingredient is "Pumpkin " Recipes from our class!

We go to our cooking class hungry and we leave full. Not just from our good eats that everyone brings but our hearts and souls are filled from the warmth , love, and friendship which is shared by everyone! In my life of chaos I have one evening a month to be surrounded by some of the most amazing and talented women. I was so worried tonight about my dish not turning out... the rice did not cook and I did not have time to allow it to cook more. I am learning that things will always be fine when love is there and those who love you are very forgiving of your short comings! They even bring amazing dishes! I did not get everyone's recipe and their where so many amazing "good eats" but here are the ones I did get! Thanks! Our Theme was The Iron Chef with "Pumpkin" being the secret ingredient! Thanks to all the Chefs!

First we will start off with homemade

"Pumpkin Pie Spice" ~BY Roberta
This little gem can save you in bucks!
1/2 teaspoon of Cinnamon
1/4 teaspoon of ginger
1/8 teaspoon of cloves
1/8 teaspoon of nutmeg
And there you have it!

Now lets got to the main coarse:

Soup Glorious Soup especially "Pumpkin"

CREAMY PUMPKIN SOUP~BY Emily D.

INGREDIENTS:

16 ounces Pumpkin (canned or fresh pureed)
13.75 ounces Chicken Broth
1 Large Onion
2 Carrots(Wheels or diced)
2 cups half and half
1/4 cup Sour Cream
1/8 teaspoon Pepper
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/3 teaspoon(or less)Salt
4 teaspoons Artificial Bacon Bits

Preparation Directions:

In a Large pot add, chicken broth, onions, carrot, baking soda, salt and pepper. Simmer uncovered for ten to fifteen minutes 'til carrots are soft. Put soup into blender and blend until smooth. Return to pot. Add pumpkin and half and half. Simmer
uncovered for 10 minutes. Pour into soup crocks or soup bowls. Top with sour cream and artificial bacon bits.
Then Emily surprised us with "Pumpkin Yeast Bread" to go with the soup" will be posting that one soon

CURRIED PUMPKIN SOUP~ BY Buffy B.

INGREDIENTS:

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Fresh or frozen chives, optional

DIRECTIONS:

In a large saucepan. saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook an stir for 2 minutes or until thickened.

Add the pumpkin,milk,honey,salt,pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.

We had another Pumpkin soup by Eve and hopefully we will get that recipe.
All the soups were just wonderful they all had their own unique tastes that tantalized the taste buds!


Head on over to the hay ride and take a trip to the pumpkin patch and get served up a bowl of

BLACK BEAN 'N' PUMPKIN CHILI~ BY Mary Lou J.

INGREDIENTS:
1 medium onion chopped
1 medium yellow pepper, chopped
3 garlic cloves, minced
2 tablespoon of Olive Oil
3 cups of chicken broth
2 cans (15 oz each) black beans, rinsed and drained
2 1/2 cups of chicken or turkey
2 teaspoons of dried parsley flakes
2 teaspoons of chili powder
1 1/2 teaspoons of dried oregano
1 1/2 teaspoons of ground cumin
1/2 teaspoon of salt
1 can (15 oz) of pumpkin
1 can (15 oz) of diced tomatoes

DIRECTIONS:

Saute the onion, yellow pepper and garlic in oil until tender. Stir in remaining ingredients. Cover and cook on low until warm and flavorful. In crock pot about 4-5 hours. Serves 10 (2 1/2 quarts)

MMMMM Yummy...Now we are at the pumpkin patch, lets pick one out and go make "Dinner in a Pumpkin"

DINNER IN A PUMPKIN~ BY Roseanne C.

1 Medium (short) pumpkin
1 Onion
2 tablespoons of oil
2 lbs of hamburger
2 tablespoons of soy sauce
2 tablespoons of brown sugar
1 Can of mushroom soup
1 can of Cream of chicken soup
1 1/2 cups of cooked rice
1 cup of water chestnuts

Clean out pumpkin. Brown hamburger, onion, oil. Add other ingredients and spoon in pumpkin. Put lid on and bake 350 for about 2 hours.


DINNER IN A PUMPKIN~ BY Deb.Bee
INGREDIENTS
· 1 1/2 pounds ground beef
· 1 pound ground pork sausage
· Salt and pepper to taste
· 2 tablespoons( of Roberta's pumpkin pie spice mix)
· 2 tablespoons brown sugar
· 3 3/4 cups of water add 2 teaspoon of Shirley J Chicken Broth
· 1 1/2 cups long grain and wild rice mix( I used brown rice but expect a double amount of cooking time)
· 1 sugar pumpkin
· 1 cup Shirley J universal cream sauce to 4 cups of water ( I use this as it is less sodium than soup and heart healthy with 135 calories a cup and 3 points for weight watcher people)
· 2 (4 ounce) cans mushroom stems and pieces, drained
· 2 (14.5 ounce) cans French cut green beans
· One celery stock sliced
· 1/4 teaspoon of celery salt
· Optional 1 6oz can of water chestnuts drained

DIRECTIONS:
1. In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
2. Drain meats, and mix in chicken broth and rice. Cover, and cook 25 to 30 minutes, or until rice is tender. (Wait until rice is tender)
3. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
4. Mix Shirley J together and put in saucepan and cook until thicken then add mushroom stems and pieces, green beans, and water chestnuts into the Sauce then mix it into the beef and sausage mixture simmer a little longer. Spoon mixture into the pumpkin, and replace pumpkin top.
5. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.
Serves up to 10

No one got to try this because I did not have time to wait for my rice to get soft I used brown rice ( rice remained hard). I had hoped it might continue softening while baking. No such luck! But what I did do as not to waste this meal when I got home I put it back into my sauce pan and cooked it until rice was done and it was delish! I scooped out some cooked pumpkin to eat with it. So remember to wait for rice to cook or you can cook rice first and add it in cooked.

We had another dinner in a pumpkin and hopefully we will get that recipe it was Yummy!

Now what is a Pumpkin Dinner without "Dessert"
Holy Cow and what desserts!

IMPOSSIBLE PUMPKIN PIE~ BY DANA T.

INGREDIENTS:

1 cup of sugar
2 cups of pumpkin
1/2 cups of flour
1/2 cups of milk
4 eggs
1/2 cups of melted butter
1 tablespoon of pumpkin pie spice

DIRECTIONS:
Put into blender 30 seconds, pour into a 9" buttered pie pan
bake at 350 for 40 - 50 minutes

We also had two pumpkin pies ( You just got to have that)
One made by Becky R. and I believe one was by Marilynn will get the name of who made the other and hopefully their recipe!!!! Marilynn also brought some pumpkin pudding.


PUMPKIN CAKE~ BY ELLEN N.

INGREDIENTS:
1 yellow cake mix (reserve 1 cup for topping)
1/2 cup melted margarine
1 egg

Mix well press in bottom of 9x13 pan

Mix 1 can of pumpkin (2cups)
2 teaspoons of pumpkin pie spice
1/2 cup of brown sugar
2 eggs
2/3 cups of milk
Blend well and pour over crust

TOPPING:
1 cup of the cake mix
1/4 cup of brown sugar
1 teaspoon of cinnamon
1/2 cup of nuts
1/4 cup soft margarine

Mix together and sprinkle over filling
Bake 350 for 55 minutes

PUMPKIN CHOCOLATE CHIP COOKIES~ BY MARTHA

1 1/2 cup of butter
1 egg (stir together)
2 1/2 cups of flour
1 1/2 cups of sugar
1 teaspoon of cinnamon
1 1/2 teaspoon of baking soda
1 teaspoon of baking powder
add alternate to cream mixture with
1 cup of canned pumpkin
1 teaspoon of vanilla
1 cup of chocolate Chips
1 cup of nuts
Mix gently, when mixed drop by one teaspoon full on a greased cookie sheet.

Bake at 350 for 10- 12 minutes!

We also got to enjoy Jane M. homemade applesauce!

I had to try a little of everything, you could not go to a gourmet restaurant and pay mega bucks and do better!

Thanks everyone for sharing, that's what brings the sweetness in life! And "How Sweet it is" If I made any mistakes on the post forgive me and just let me know, like name credit or spelling!



XO

Please share more recipes in comments I will always be happy to post! I would love to hear from you!

Bon Appetite!

Layered Enchiladas A Deb.Bee Exclusive

1.2 lbs of ground turkey or ground beef
1 green pepper chopped
1 onion chopped
2 garlic cloves
1 teaspoon of cumin
2 teaspoon of chili powder
1/2 teaspoon of salt
3 cups of mild cheese
8 oz of weight watchers cream cheese whipped or use regular if you want.
1 1/2 cup of water or (skim milk for calcium)
1/2 cup of Shirley J Universal Cream Sauce
1 Tablespoon of fresh lemon or lime juice which ever you have in the fridge, if you have to buy then get lemon
15 regular size corn tortillas

Brown your ground meat; drain. Add peppers, onions, and garlic; cook until onions are clear. Mix in spices. In a bowl mix your Shirley J Universal Cream Sauce with cold water, then pour in a sauce pan let it bubble and stir then when thick ad cream cheese and lemon or lime juice. Mix through and take off stove. In oiled crock make a layer each of tortilla, meat, Shirley J cream cheese sauce and shredded cheese. repeating this again. Then layer the top with tortillas, Sauce, and cheese. Cover and cook on high for 1 1/2 to 2 hours on high. Serve from crock. Serves approx 6

Enjoy!!!

Deb.Bee

Shirley J Chicken Pot Pie:

My boys favored this recipe in our little cook off! Quick and simple. Shirley J style!



Ingredients:

2 large chicken breasts, cooked and cut into cubes
3 cups water
1 cup Shirley J Signature Cream Sauce Base
2 stalk celery, diced
1 medium onion, diced
1 cup diced carrots
3 cups potatoes, cooked, peeled, cubed

1 cup frozen peas
1 teaspoon Shirley J chicken bouillon
Pie crust to top a 9x13 pan

Directions:

Preheat oven to 400º. Whisk together water and Shirley J Signature Cream Soup Base. Add all ingredients together and bring to a boil, simmer until flavors are blended (8-10 minutes). Put in 9 x 13” pan. Put crust on top. Bake 40 minutes or until brown.

Lets do a Chicken Pot Pie Throw Down!

One of my favorite shows to watch is Bobby Flays Throw Downs. I ordinarily do not like TV, but when my husband turns on the "food net work" I admit, I am drawn to it. I am going to attempt to make the Famous "Casserole Queens" pot pie throw Down with a Shirley J Twist! You be the Judge! Here it is!
30 min
yields 6-8 servings
easy
Ingredients

* 1 sheet frozen puff pastry
* 2 tablespoons butter
* 1 roasted chicken, shredded
* 1/4 cup chopped red sweet pepper
* 2 medium shallots, thinly sliced
* 3/4 teaspoon salt
* 1/2 teaspoon dried tarragon, crushed
* 1/4 teaspoon black pepper
* 3 cups of water ( you can add milk if you prefer)
* 1 cup Of Shirley J Universal

* 1/3 cup dry white wine
* 1 1/2 cups peas, blanched
* 1 1/2 cups carrots, blanched
* 2 potatoes, peeled, diced, and boiled
* 1 egg plus 1 tablespoon milk, for egg wash

Directions

Thaw puff pastry according to package directions.

Preheat oven to 425 degrees F.

Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. In another bow; mix your water or (milk) with Shirley J, salt, tarragon, and black pepper. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.

This turned out too yummy!!! Lets see what you can come up with!

Bon Appetite!!!

Creamy White Chicken Chili courtesy of Jessica Olsen

I made this recipe for Sunday dinner. This recipe won the Shirley J Universal Cream Sauce recipe contest and it was so good I could not resist the delectable temptation for a second bowl! I wanted to share it with you!

Ingredients:
1/2 cup Shirley J Universal Cream Sauce
1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 TB garlic powder
1 TB oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Bouillon (see Shirley J Chicken Bouillon label for recipe)
2 cans (4 ounces each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 teaspoon pepper
1/4 tsp cayenne pepper
1 cup sour cream
1 1/2 cup water

Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Universal Cream Sauce in separate pan. Remove from the heat; stir in sour cream and Shirley J Universal Cream Saucemixture. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.

Makes about 6 servings.
I did not do the chip,lettuce and tomato option, instead I put cilantro, a dollop of fat free sour cream and a slice of avocado! Heavenly!!

Thanks Jessica!

Bon Appetite!

Deb.Bee

New England Clam Chowder

All you need is a few ingredients!

4 red potatoes
1Tbl spoon of Shirley J Universal onion soup mix
1 cup of White Cheddar Cheese Sauce
3 1/2 cups of water
1 10oz can of boiled baby clams

Directions:
Cut up the read potatoes in large chunks
Open can of clams and drain juice preserving juice.
Then in a sauce pot put the potatoes and clam juice and 1 Tbl spoon of onion soup mix. Cover with just enough water to cover potatoes, let boil until potatoes are soft. Then in a mixing bowl put 3 1/2 cups of cold water and one cup of White cheddar cheese sauce whisking these ingredients together. Then pour in the pot and cook approximatley 5 min more( to the consistency you would like, I like mine a little bit thicker.)

Then use Shirley J just add water sour dough bread, and whip up some great fresh made sour dough! This was a hit with my family. Serving size 4.

Bon Appetite!!!!

DEb Bee :)

Quick and Easy Peach Cobbler!

I love peaches and I have a cooking class once a month and this month we are joining a food storage class. We are showing how to can food and what you can make once you open your canned goodies. I decided to bring my Jar of canned peaches. What am I going to make with this canned peaches? Peach Cobbler! I am going to take my Shirley J "just add water" biscuit mix add some sugar and cinnamon along with my canned peaches and "wallah!" Yummy peach cobbler.

Ingredients:

1 Can of peaches homemade or not, or peach pie filling!1 32.oz or 2 16 oz
2 Cups Shirley J "Just Add Water" biscuit mix.
2/3 Cup of water or milk
¼ c White Sugar ( add 1/2 tsp of cinnamon)
1 tsp of corn starch
½ c Large Grain Sugar to sprinkle on top

optional ( pecans and pink sugar)

Directions:

In a bowl mix peaches and corn starch( corn starch not needed in pie filling)
Place the peach mixture in a 9×13 casserole dish. Then mix the Shirley J "Just add water" biscuit mix and water(or milk) in another bowl with a wooden spoon ,mix thoroughly ( optional add 1/2 cup of pecans and mix). Once mixed just take a table spoon and scoop a heaping table spoon of mix on top of peaches one at a time until mix is gone and evenly topped upon peaches. ( optional I sprinkle pink sugar on top to add a little pink color which reminds me of the pink in the peaches you can use the coarse sugar as well.)

Bake for 15-18 minutes at 425. Top each serving with vanilla ice cream to add something special.

Leave a comment on my peach cobbler and your email and get 10% off any Shirley J product!

Shirley J Spinach Dip

1C Yellow Onions, diced

1T Garlic, minced

¼ t Cheyenne

½ t Black Pepper, fresh Ground

1t Shirley J Chicken Bouillon

3C Water

1C Shirley J Cream Base

1# Cream Cheese

1/2# Mozzarella Cheese

1/2# Parmesan Cheese, shredded

1/2# Fresh Spinach, shredded

Cook the onions, and garlic until the onions start to brown. Add the cheyenne, black pepper, chicken bouillon, water and cream base, to the pot and bring to a simmer, stir constantly. When the mixture is thickened remove it from the heat and set it aside.

Add mozzarella, parmesan, and spinach together and pour the cream mixture over the top, partially stir together, next rip small pieces of the cream cheese off and add them to the mixture, be careful to not over stir. The dip is best when the cream cheese is not completely intergraded. Allow this to cool and portion out a serving at a time and bake in at 375 or until the top of the dip starts to brown. Serve with bread, or , vegetables.

No fail French Bread!

Here it is after popular demand!

Ingredients:
3 1/2 cups of bread flour
1 1/2 tsp of yeast
1 1/4 cup of warm water
1 tsp. salt

Put it in your bread maker on dough setting. Once it is done mixing take it out. Take it out with floured hands cut dough in half and shape in 12 inch French loaves makes two. Let rise for 1 hour! If you are pressed on time like I was 20 minute rising time worked.
Bake at 450 for 15 to 20 min. or until golden Brown. Yummy, the aroma and freshness has gotten great responses from my guests! It was so simple!

Add a little music, fruit, cheese, Sparkling drink or wine and you may feel like you are in France!

One of my favorites Chicken Marsala with Mushrooms!!!!

This last weekend I had some friends over and I was making Chicken Marsala with mushrooms and I had forgotten to p/u the cream, so I called my friend up and asked if they would not mind picking up some cream! Of coarse my wonderful friend said "No Problem". The menu was Shirley J Fettuccine, Chicken Marsala, and a cranberry, pecan, blue cheese spinach salad w/raspberry/ranch dressing and homemade no fail french bread. My boys were at the fair and ended up missing our dinner get together, and upon arriving home they were to sick from all the rides to eat. The following day my oldest Son was disappointed he missed my chicken "Marsala". I told him I have some left over ingredients and I can make it for him! I ran into the same problem of "no cream!," Then it dawned on me, Shirley J! Why don't I try the cream sauce base in my famous handed down from my sister with variations Chicken Marsala sauce with mushrooms! The results? Amazingly gourmet! Just as good as when I used the cream! Here's what I did !



Ingredients:

4 boneless chicken breasts
1C. Flour for breading
3/4C. of milk for soaking chicken breast.
wax paper for pounding the chicken between
garlic salt

4 Tbl sp butter (or more if needed for cooking the chicken after it has been pounded 1/2 inch thin and soaked in milk for 20 seconds and then dipped in flour and sprinkled with garlic salt.)


Preparation


Take one chicken breast at a time and place it between two wax papers and then use your meat ponder or flat smooth rounded rock and pound the chicken out until it is 1/2 inch thick. Then place milk in a bowl large enough for your pounded out chicken. Soak the chicken for 20 seconds. Then place the flour in another bowl and put your milk soaked chicken breast in the flour making sure to cover entire chicken. In a saute skillet melt butter and as soon as butter is hot cook breaded chicken. Turn oven on to 350. Place a cookie sheet in oven to keep the chicken hot and this will ensure it is cooked so no pink is in center. Turn oven low if it takes you awhile to make the sauce, although it shouldn't. Now we move on to the heavenly sauce!



Marsala Sauce

Ingredients

1C. of mushrooms
1 Tbl sp butter for sauteing the mushrooms
1 clove of fresh garlic
3/4 C. of Marsala Wine
1cup of beef broth (Shirley J has a beef bouillon you can use that has less sodium and half the price of let's say Wylers)
1 Tbl sp fresh lemon juice
1/4 C. of Shirley J cream sauce base
1 pinch of salt

Preperation


In the same pan that you cooked the chicken in you now want to put your mushrooms in and saute, if there is not enough butter add two more Tbl spoons. Saute mushrooms until covered with the butter and barley soft, now add 1/2 C. Marsala Wine and turn heat low. In a small bowl add beef broth, lemon juice 1/4 c. Marsala Wine and Shirley J cream sauce base. Stir all ingredients until all is dissolved. Now pour it slowly over the mushrooms and increase heat until sauce starts bubbling and thickening. Sir constantly until desired consistency ( gravy). Then add a pinch or two of salt for taste. Pull chicken out of oven place in a casserole dish and pour sauce over chicken. You can do individual plates if you want . Placing each chicken breast on a plate and pouring sauce over each piece of chicken. Garnish with parley if desired. You just haven't had Chicken Marsala until you've tried this! Bon Appetite!



Serving 4

Cooking with Shirley J ! Recipes !

Vinaigrette

3T Shirley J Pizza and Pasta Mix

¼ c Water

¼ c Red Wine Vinegar

¼ c Oil

Combine all ingredients in a bowl or salad dressing bottle. Mix well and let it stand for about 1 hour, in the refrigerator.

Vegetable Lasagna

3T Butter

½ c Portobello Mushrooms chopped

1c Onion sliced

2 Cloves of Garlic chopped

1 Medium Zucchini sliced in circles

1 Box of uncooked Lasagna noodles

12oz Bag of Spinach

1t Shirley J Chicken Bouillon

1t Black Pepper

½ t Red Pepper Flake

4c Alfredo Sauce (see Shirley J recipe)

4c Mozzarella

2 cups Ricotta Cheese

¾ c Water

Sauté on medium heat mushrooms, onion, garlic, green bell pepper, and zucchini with chicken bouillon, pepper and red pepper flake. Sauté long enough to wilt vegetables. Set aside. In a 9x13 pan in layers place uncooked pasta noodles, alfredo sauce (just enough to cover noodles), vegetable mixture, add second layer of noodles, then alfredo sauce to cover, and spinach. Third layer of noodles, remaining sauce and mozzarella cheese, then add ¾ c of water. Cover and cook for 1 hour at 375. Remove from oven and let stand for 15 min. before serving.



Green Chile Chicken Enchiladas



4-6 Chicken Breasts boiled in water
4 cups Shirley J Cream Soup Base
3 4oz cans diced green chiles
16oz sour cream
corn tortillas

Saving the chicken broth, remove chicken from water and cut in to 1 inch pieces. Add water to chicken broth to make 8 cups. Whisk 4 cups Shirley J Cream Soup base to broth and bring to a boil. Add cooked chicken ,3 4oz cans diced green chiles and 16 ounces of sour cream.
Fry corn tortillas in hot oil for 3 seconds on each side and layer tortillas, sauce and grated cheese in a 9x13 pan. Cover with foil and bake at 350 for 45 minutes or u ntil bubbly and heated through.

Zucchini Alfredo

Ingredients:
2 large zucchini, julienned in long strips
1 recipe Shirley J Alfredo

Directions:
1. Julienne zucchini into long strips, using a vegetable stripper. Make strips like long noodles. Stop peeling when you reach seeds.
2. Bring pot of water to boil. Add zucchini strips to water and boil for 1-2 minutes.
3. Immediately remove strips from water.
4. Drain and serve immediately with Shirley J Alfredo Sauce.

Courtesy of Shirley J!

Our NEW "JUST ADD WATER" Bakery line is here!

Shirley J and Dunford have come together. I can now offer you bakery product that all you need is water. Perfect for your food storage! Great for whipping up yummy things quick and easy! My two sons wanted me to make chocolate brownies. This request was done at the later part of the evening. Normally I would say "Guys mom already made dinner and I am not cooking anything else" I had just bought the 'Just Add Water" brownies. I told them come in the kitchen and I'll teach you how to make them. This whole process took me approx. 10 min max.

Preheat oven 350 degrees or not! It still works!
Ingredients:
3 1/2 cups of Dunford chocolate brownie mix
1/2 cup of water

Take out a 2 quart casserole dish. Spray dish with cooking spray. Put casserole dish aside.

In a mixing bowl put above ingredients together and mix with a fork, spoon what ever you can find. Just hand mix it thoroughly. Do not over mix(what ever that means?) Just make sure the water is mixed through. Now it is called batter.

Now pour the batter into the casserole dish and place it in your oven at 350 degrees for 28 to 30 min. Walla! brownies that my nine year old can make. Make sure the brownies texture springs back or us a thin knife and poke in the center if the knife come out clean they are done baking. When I first made them I had to run out for some reason and I can't remember what, but I put my oven on a 28 min timer when I came back the brownies were not done, I turned the oven back on and it still turned out.
My boys eagerly awaited the brownies and ate more than they probably should have. I say "well you only live once! Go for it!"

You can frost these or sprinkle powdered sugar, dollop of whip cream or just leave it plain.
Add some of these for some pizazz; Walnuts,Pecans, chocolate chips, M&M's, Mint flavor,Almond..be creative!

To order this mix click on my Shirley J Button or get a hold of me and I will help you save!

SALSA! SALSA! SALSA!

MY daughter who is a weight watcher girl and my niece who likes homemade salsa introduced me to this concept. I added a few of my own touches. Here is a quick and easy recipe for those who want to stay away from high calorie snacks.
1 can of stewed tomatoes or diced.
1/2 onion
1 fresh jalapeno remove seeds ( one more if you like it spicy)
1 garlic glove
1 lime the juice
a pinch of sea salt
1/4 teaspoon of cumin
dash of cayenne pepper (this spice aids in many things) optional

Put all above ingredients in a blender or food processor, blend to desired consistency!This is 0 points and calories. Add some baked tortilla chips 14 to 17 chips. and you have a fat free snack! No holding back here, enjoy!!

Spice up your life! Cinco de Mayo Queso 's

Texas Style- My family favorite

Ingredients:

1lb. Velveeta cheese

1can of Rotel tomatoes with green chile

microwave until melted and soft and stir until Rotel is mixed thoroughly .

There you have it! Quick and easy, don't forget the chips

Shirley J Queso : This one spreads a bit further with the Shirley J !

Ingredients:
1 lb. Velveeta cheese, microwaved until soft

1 cup Shirley J Signature Cream Sauce Base
3 Cups water
2 cups pico de gallo
1 cup Jalapenos, finely diced

Directions:
1. Mix Shirley J Universal Cream Sauce Base with water. Blend with wire whisk. Bring to a boil
2. Add microwaved cheese to mixture.
3. Add pice de gallo and jalapenos and stir.
4. Continue to heat on lower setting until desired consistency is reached.
5. Serve over nacho chips or use as dip.

Happy Cooking!

Creamy Black Bean Turkey Chili

It's an over cast day and a little "Chili" so warm up you day with this recipe!

Creamy Black Bean Turkey Chili
adapted from Shape Magazine’s Firehouse Turkey Chili Recipe

Ingredients
1 tablespoon olive oil
1 large clove garlic, smashed
1/2 cup chopped scallions, divided
1/2 pound ground turkey
2 tablespoons chili powder
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) black bean, rinsed and drained
1 medium red bell pepper, diced
1 cup carrot, diced
1/2 teaspoon brown sugar
1/2 cup Shirley J Signature Cream Sauce Base
1 cup water

Directions:
In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.

Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. In a separate bowl combine Shirley J Cream Sauce base and water and mix. Add Shirley J Cream Sauce Base and water mix to chili. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired.

Simple Fettuccine Alfredo

Guess what I whipped up for dinner in about 15 minutes? Fettuccine Alfredo. This is a family favorite, however, I have tried to avoid it due to the high calorie intake. I am trying to shed several pounds which seems to be a never ending battle. I usually use Heavy cream, butter and three kinds of cheeses(I know not heart friendly) and the consistency can very. I also have a son who is a little picky. I hate making food that they do not eat! It is such a waste and then I always get the left overs(like I need it). I know my picky eater son likes my fettuccine. Today I decided to try this recipe.

Ingredients:

1 cup Shirley J Signature Cream Sauce Base
3 cups water
1 cup grated Parmesan cheese
Directions:

Whisk together Shirley J Cream Soup Base and water bring to a boil and simmer, add cheese and nutmeg, simmer 10 minutes. Pour over pasta of your choice. Clams, shrimp, chicken, lobster or crab may be added for seafood Alfredo.

Magic has come to my kitchen! It was as easy as 1,2,3. This dish is usually off the chart in calories. Shirley J's Cream sauce is a 160 calories. The Parmesan is what took up the most 20 calories per 2tsp. Any way what did my picky eater have to say "This taste better than usual" and he ate every bit even though he was not to hip on the mixed in Spinach Fettuccine. You can't blame me for trying to get the veggies in. He loved it Spinach Fettuccine and all. Thanks Shirley for making life simple. The sauce did not lump or separate and it stayed creamy. This recipe is a must for any Alfredo lover!! However, you are going to have to order Shirley J Signature cream sauce! go to this link http://www.AutomatedSalesMachine.com/app/?af=977812

Add a little Kick to Creamy Tomato Soup with Green Chilies

Creamy Tomato Soup with Green Chilies

• 1 cup of Shirley J's Cream Soup Base
• 3 cups of water
• 1 quart stewed tomatoes with water
• 1 can diced tomatoes with green chilies
• 2 tsp. garlic salt
• Mexican blend grated cheese

Whisk together cream soup base and water. Add stewed tomatoes, diced tomatoes with chilies and garlic salt. Stir. Bring to a low boil and simmer for 5 minutes. Serve in deep soup bowls and top with a blend of grated Mexican Cheese.

Recipe courtesy of Jen Carpenter!

Enjoy!

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