Scrambled Egg Casserole
- 12 eggs
- 1 T. milk
- 7 strips bacon
- 1 sm. can cream of mushroom soup
- 1 (5-oz.) jar mushrooms
- 1 C. Cheddar cheese, shredded
Beat eggs and milk lightly. Microwave
bacon until crisp and then crumble.
Combine egg mixture with bacon,
soup, mushrooms and cheese. Pour into a 9x13-inch pan and refrigerate overnight. Bake at 350° for 30 minutes.
- 1 C. strawberries, blended
- 1 (6-oz.) can frozen lemonade concentrate
- 1 (6-oz.) can frozen orange juice concentrate
- 2 C. ginger ale
- 1 pkg. strawberry Kool-Aid
- 1-1/2 C. sugar
- 1-1/2 C. water
- 1 (2 liter) bottle of 7-Up
Mix strawberries, lemonade, orange juice, ginger ale, Kool-Aid, sugar and water and freeze, stirring every 45 minutes. Add the 7-Up before serving.
Mary Todd’s Pecan Cake
- 1 C. butter
- 2 C. sugar
- 6 eggs, separated
- 4 C. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 lb. pecan pieces
- 1 lb. raisins, chopped
- 1 C. orange juice
- 1/2 tsp. nutmeg
Lightly cream butter. Add sugar and continue to cream. Beat egg yolks until frothy and add to the sugar mixture. Combine flour, baking powder and baking soda. Dredge nuts and raisins in 1/4 C. of flour mixture. Alternately add orange juice and flour mixture. Beat well. Add pecans and raisins. Add nutmeg. Beat egg whites until stiff and fold into batter. Pour into a greased and floured pan (tube, fluted or Turks mold/Bundt pan) or into two smaller round cake pans. Bake at 350° for 50-60 minutes.
Sarah Rutledge’s Corn Muffins (above)
- 1 egg
- 3 T. sugar
- 1 tsp. salt
- 1 C. cornmeal
- 4 T. butter, melted and cooled somewhat
- 1/2 tsp. baking soda
- 1 tsp. cold water
- 1 C. flour
- 4 tsp. baking powder
- 1 C. buttermilk
Beat egg and add sugar and salt. Add cornmeal. Slowly add butter. Dissolve baking soda in cold water and add to mixture. Combine flour and baking powder and sift twice. Alternately add buttermilk and flour mixture to batter. Pour batter into muffin tins or cornbread-stick pans. Bake at 375° for about 15-20 minutes.
Chicken Soufflé Casserole
- 9 slices of bread, crusts removed
- 4 C. cooked chicken, diced
- 1 C. fresh, sliced mushrooms
- 1/4 C. butter
- 1 sm. onion, chopped
- 1 (8-oz.) can sliced water chestnuts
- 1/2 C. mayonnaise
- 9 slices sharp Cheddar
- 4 eggs, beaten
- 2 C. milk
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 2 C. croutons
Line a large, flat buttered baking dish with bread. Top with chicken. Sauté mushrooms and onion in butter for 5 minutes; spoon over chicken with water chestnuts. Dot with mayonnaise and top with cheese. Beat eggs, milk and 1 tsp. salt together; pour over chicken. Mix together soups and pour over all. Cover with foil and refrigerate overnight. Bake at 350° for 2 to 2-1/2 hours. Add croutons for the last 20-30 minutes of baking time.
Chocolate Peanut Butter Brownies
- 1/2 C. creamy or crunchy peanut butter
- 1/4 C. butter, softened
- 1 C. firmly packed light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 C. self-rising flour
- 1 C. (6-oz.) semi-sweet chocolate chips
Preheat the oven to 300°. Coat an 8-inch square baking pan with nonstick cooking spray. In a medium bowl, with an electric beater on medium speed, beat the peanut butter, butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla, then beat in the flour. Fold in the chocolate chips until well combined, then spread evenly in the baking pan. Bake for 45-50 minutes, or until golden. Remove from the oven and place the pan on a wire rack. Allow to cool completely before cutting.
Cheesy Artichoke Dip
- 1 (14-oz.) jar artichoke hearts, drained and chopped
- 1 (8-oz.) pkg. Mozzarella cheese
- 1/2 C. Parmesan cheese
- 1 C. mayonnaise
Mix artichoke hearts, cheeses and mayonnaise together. Pour into a small casserole. Bake at 350° for 30 minutes, or until golden brown. Serve with crackers
White Chili (above)
- 1 lb. Navy beans, soaked overnight
- 1 lg. onion, chopped
- 1 stick butter
- 1/4 C. flour
- 3/4 C. chicken broth
- 2 C. half and half
- 1 tsp. Tabasco sauce
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 2 sm. cans chopped green chilies,
- 5 boneless, skinless chicken breasts,
- cooked and chopped
- Sour cream (opt.)
- Monterey Jack cheese (opt.)
Sauté onions. Set aside. In a large stockpot, melt butter. Add in flour, stirring until a golden brown paste forms. Add chicken broth and half and half, stirring constantly until thickened. Add onions, Tabasco sauce, cumin, salt, pepper, green chilies, chicken and beans. Heat to a boil, then turn to low and simmer for 30 minutes. Serve with sour cream and Monterey Jack cheese.
A Healthy Heart to Love
February is a time to think about hearts. Not just the Valentine’s Day kind, but also the hearts that beat inside our chests, keep us alive and allow us to spend more precious time with our loved ones.
Heart disease is our number one killer, and one in three adults suffer from heart attack, stroke or other forms of cardiovascular disease.
Since 1963, Congress has required the president to proclaim February American Heart Month. And in Illinois, it’s also Women’s Heart Disease Awareness Month, thanks to a new state law. So, celebrate this month by taking a brisk walk, learning CPR or trying out a new heart-healthy recipe like the one below.
Chicken Breasts Stuffed with Ricotta and Goat Cheese
- Vegetable oil spray
- 4 (4-oz.) boneless, skinless chicken
- breast halves, all visible fat discarded
- 1 (7-oz.- ctn. fat-free or reduced-fat ricotta cheese
- 2-oz. soft goat cheese
- 2 T. snipped fresh parsley or
- 2 teaspoons dried, crumbled
- 1 T. snipped fresh chives or chopped green onions (green part only)
- 1 (8-oz.) can no-salt-added tomato sauce
- 2 tsp. salt-free Italian herb seasoning
- 1-1/2 tsp. chopped fresh oregano or
1/2 tsp. dried, crumbled oregano
- 1 med. garlic clove, minced
- 1/4-1/2 tsp. salt
- 1/8 tsp. pepper
Directions: Preheat the oven to 350°F. Lightly spray a 1-quart casserole dish with vegetable oil spray. In a small bowl, stir together the stuffing ingredients. In another small bowl, stir together the sauce ingredients. Put the chicken with the smooth side up between two pieces of plastic wrap. Using a a rolling pin, lightly flatten the breasts to a thickness of 1/4 inch, being careful not to tear the meat. Spoon about one quarter of the stuffing down the middle of each breast. Starting with the short end, roll up the breast jellyroll style. Place the breast in the prepared casserole dish with the seam side down (no need to secure with toothpicks). Repeat with the other breasts. Spoon the sauce over the breasts. Bake, covered, for 40 to 45 minutes, or until the chicken is no longer pink in the center.
Nutrition Analysis (per serving)
- Calories 236
- Total Fat 5.5 g
- Saturated 3.5 g
- Polyunsaturated 0.5 g
- Monounsaturated 1.5 g
- Cholesterol 81 mg
- Sodium 481 mg
- Carbohydrates 7 g
- Fiber 1 g
- Protein 36 g
5 Ways to Love Your Heart
1 Start! Movin’ - Studies show that for every hour of regular, vigorous exercise, you could add two more hours to your life. Walking is an easy way to take advantage of that two-for-one deal. To learn more, visit www.heart.org/start.
2 Get the 411 - You know your phone number, your social security number, even your PIN number, but do you know the numbers that can save your life, like your cholesterol levels or blood pressure? Get your numbers from your doctor, and then try the free online heart checkup at www.goredforwomen.org. Learn your risk, and help protect yourself from heart disease and stroke.
3 Stop Smoking - The health benefits start almost immediately, and within a few years of quitting your risk of stroke and coronary artery disease are similar to non-smokers. For tips on how, visit www.heart.org/quitsmoking.
4 Raise healthier kids - A recent study found that the neck arteries of obese children and teens look like those of 45-year-olds! This fatty buildup of plaque within arteries feeding the brain can lead to heart attack and stroke. Considering that one in three kids in the U.S. are overweight or obese, this is an issue we all need to be concerned about. Learn more about childhood obesity at www.healthiergeneration.org.
5 Get involved - You don’t have
to be a doctor to save lives - just an advocate with the American Heart Association and the American Stroke Association. Go to www.yourethecure.org to learn more about how you can support important health legislation.
For more healthy tips, call 1-800-AHA-USA1
or visit www.americanheart.org.