Welcome! Each month I will be posting one of my favorite recipes on this page to share with my readers. So drop in and have fun:)

LINDA’S SUPER EASY GRILLED VEGGIE DISH

Heavy-duty foil, folded to make a packet, or a foil oven/grilling bag, giant size
Olive oil
Salt and Pepper
A mix of vegetables as follows:

White potato, sweet potato, carrots, onion, zucchini, yellow squash, asparagus. (Be creative! Mixing white and sweet potatoes is delicious).

Slice onions and quarter. For all others, chop into bite sized chunks, toss in a large bowl with 2 tablespoons of olive oil, ½ tsp salt or seasoned salt and black pepper to taste. (I used freshly milled). Spread out in the foil packet, fold ends to seal, and roast over a medium flame for 35-40 minutes, turning twice. Veggies should be slightly browned and very tender. (Can also be oven baked for 45-60 minutes at 350.)

Serving size varies, depending on how many vegetables used.

EASY PRETZEL TURTLES

50 miniature salted pretzels (traditional shape)
50 milk-chocolate caramel center candies (Rollo candies work well)
50 pecan halves

Preheat oven to 200 degrees. Spread pretzels on ungreased cookie sheet. Top each with one candy. Place cookie sheet in oven for 2 to 2 ½ minutes, or until candies have softened. Remove from oven and top each slightly softened candy with a pecan half. Allow to set up in the refrigerator and then store in a tightly sealed container. Serve at room temperature and enjoy!!
 

SWEET BERRY CRISP

4 cups fruit ( I like a mix of blueberries, blackberries, strawberries and chopped peaches)
4 cups crushed cereal (wheat, oat or bran flakes)
1cup brown sugar
1 tsp each: allspice, nutmeg
4 tbls margarine, melted (no trans-fat type is my favorite)

Combine cereal, sugar, margarine and spices. Pat half in bottom of 8 x 8 baking dish. Sprinkle fruit on top to make an even layer. Sprinkle remaining cereal mix over all. Bake at 350 degrees about 30 minutes. Scoop out with a big spoon and serve warm in a bowl with a little low-fat milk poured over the top.
 

SPRING EGG NESTS

1 pkg frozen hash browns
4 eggs
1 egg beaten
light cream or milk
4 oz shredded sharp cheddar cheese
salt and pepper to taste

Spray 8"x8" baking dish with non-stick spray. Cook hash browns in skillet according to directions just until heated through. Spoon into dish and make four depressions, or nests, to hold eggs. Brush top of potatoes with beaten egg. Crack 1 egg into each nest. Salt and pepper to taste. Pour a little milk on each egg. Top with cheese and chopped chives. Bake at 400 degrees for 10 to 15 minutes until yolk is semi-solid.
 

(Irish) CHAMP

8 medium potatoes, peeled
small bunch of scallions
½ cup milk
salt and pepper
pat of butter/margarine per person (optional)
(serves four)

Boil potatoes until soft. Drain, return to heat to dry somewhat before mashing. Chop scallions finely, both green and white parts. Cook 5 minutes in milk. Beat mix into mashed potatoes until smooth. Season to taste. Top mound on each plate with pat of butter.

For Colcannon: shred a small cabbage (discard stump) and cook until tender in water seasoned with one cube beef bouillon and one tsp. white vinegar. Beat into potato mixture and serve as above. Can be topped with sharp cheddar cheese.
 

ROMANTIC TORTE CAKE

1 - 8 oz pkg pitted dates, cut into small pieces 1 tsp baking soda
1 cup hot water 1 cup nuts (walnuts or pecans)
1 cup margarine 1 cup sugar
4 eggs, beaten 1 tsp vanilla
2 ½ cups flour ½ tsp salt
1 - 8 oz pkg Hersheys kisses, unwrapped,
or Hershey’s chocolate stars

Sprinkle dates with soda. Pour hot water over all and let stand. Cream sugar and margarine. Add beaten eggs. Add dry ingredients and vanilla. Add date mixture. Pour half of batter into ungreased 9 or 10" tube pan. Add half of kisses and nuts. Pour rest of batter on top. Follow with remaining chocolates and nuts. Bake at 350E for 1 - 1 1/4 hours. (Watch after 45 minutes. Cake should be firm but not dry on top).
 

CHICKEN BREAST DINNER, O’BRIEN STYLE

 4 boneless, skinless chicken breasts
4 thin slices Swiss cheese
4 thin slices ham, cut in thin strips
2 tbls olive oil
1 stalk celery, 2 peeled carrots, cut in thin, 2 inch strips
1 small yellow onion, peeled and finely chopped
1/4 tsp black pepper
1/4 tsp salt
1/4 cup flour

 Saute celery, carrots, onion and ham in oil on low heat for 10 minutes, stirring occasionally. (Vegetables should not brown.) Meanwhile, blend salt, pepper and flour in small bowl. Coat chicken breasts with flour mixture and shake off excess.

Preheat broiler. Remove contents of skillet to a plate, set aside. Place chicken in skillet and brown for 5 minutes on each side, on moderate heat. Add more oil, if needed, to prevent sticking.

Arrange chicken on aluminum foil lined baking pan. Top each piece with veg/ham mixture, then with a slice of cheese. Broil until cheese melts. Watch carefully to prevent cheese from burning.

Serves 4.

NO-BAKE CHOCOLATE OATMEAL COOKIES

(Makes 6 dozen)

1 stick margarine
1 ½ cups sugar
½ cup milk
½ cup baker’s cocoa

_________

1 tsp vanilla
½ cup peanut butter
2 ½ cups quick oatmeal
½ cup flour

Boil first 4 ingredients in large, non-stick pan for one minute (start timing after it begins to boil). Mix in last 4 ingredients. Drop by teaspoon onto wax paper and let cool. Store in a cookie tin.
 

GREEN BEANS WITH PECANS

2 lb green beans, frozen, or fresh, trimmed and halved on the diagonal
5 tbls unsalted heart healthy (low trans fat) margarine (or butter)
1 cup chopped pecans
salt and pepper (opt)

Cook beans in boiling water until crisp-tender (about 5 minutes). Drain. Run cold water over beans to stop the cooking action. Drain again and pat dry. In large skillet, over medium heat, melt margarine. Add pecans and cook, stirring often, until nuts are lightly browned and fragrant (about 5 minutes). Add beans and toss to coat with margarine. Add ½ tsp salt, and pepper to taste, cover skillet partially, and cook, stirring occasionally, until beans are heated through (about 5 minutes.) Serve hot.

(Serves 8-10)

LEEK AND POTATO SOUP

1/4 cup butter
1 cup diced onion (1/4 inch dice)
1 ½ cups diced leeks, well rinsed
2 tbls flour
4 ½ cups chicken stock
Bouquet garni (*see note)
4 cups diced potatoes
salt, white pepper to taste
Optional garnishes: bacon pieces, sauteed or cooked shredded cabbage

Melt butter over medium heat, add onion and cook 3 minutes. Add leeks, and cook until onions are soft and clear but not brown. Add flour and stir until thick but not brown (about 2 minutes). Add chicken stock, bring to boil, add bouquet garni. Add potatoes and simmer 45 minutes. Remove from heat. Discard bouquet garni. Season to taste with salt and pepper. Add small amount of milk if a creamier taste is desired. Serves 4.

*Bouquet Garni: 1 bay leaf, 2 tbls chopped parsley, 1/4 tsp thyme, 1/4 tsp black peppercorns. Tie ingredients in small piece of cheesecloth or wrapped in foil pricked with small holes.

STRAWBERRY DELIGHT

1 - pre-baked angel food cake
1 large vanilla instant pudding mix
1 qt. fresh strawberries (see note) or 2 small boxes frozen (juice drained from one)
1 large container frozen whipped topping (reg or low fat) thawed

Crumble angel food cake in bottom of 9 x 13 pan. Make pudding and pour over cake pieces, stirring slightly with fork. Pour strawberries in juice over cake; stir slightly with fork. Layer whipped topping over all and refrigerate several hours or overnight.

Note: For fresh strawberries, wash, halve and sprinkle lightly with sugar. Set aside until juice has formed.

Linda's Chicken Marengo

4 boneless skinless chicken breast halves
2 tbls olive oil
1 medium onion, finely chopped
1 garlic clove, minced
4 uncooked turkey bacon slices, chopped
½ cup dry red wine
½ cup water
½ small can of tomato paste
1 small can sliced mushrooms, or ½ lb fresh
1 tsp parsley
½ tsp ea: basil, oregano
1/4 tsp black pepper
1 tsp sugar

Pound chicken breasts to flatten, pat dry and season with pepper. Heat oil in 10-inch non-stick skillet over medium flame, then saute onion, garlic and bacon, stirring occasionally, until onion is clear. Push to side and add chicken, sauteing meat until undersides are golden, about 2 minutes. Turn chicken over, and add mushrooms, cooking another two minutes.

Stir together wine, tomato paste and spices and add to skillet. Simmer covered for 15 minutes. Serve with brown rice, bow tie pasta, or mashed potatoes, and a salad.

Serves 4.

Recipe courtesy of Linda O'Brien

BERRY-PEACH CRISP

4 cups peaches, peeled and sliced
4 cups blackberries or Marionberries, fresh, frozen or canned
Juice of 1/2 lemon
1 3/4 cups flour
1 1/2 cups old-fashioned oats
2 1/4 cups brown sugar
1 tbls cinnamon
2 1/4 tsp nutmeg
1 c. heart-healthy margarine, softened

Preheat oven to 350 degrees F. Place peaches in 9 x 13 pan. Layer berries over peaches. (If canned fruit is used, drain well) Sprinkle w/lemon juice and 1/4 c. flour.

Combine remaining flour, oats, brown sugar and spices. Cut in margarine with pastry blender or knives until well blended. Sprinkle topping mixture evenly over fruit and bake for 35-40 minutes or until golden brown. Serves 16.

PUMPKIN CAKE

4 eggs, well beaten 2 c. flour
1 c. sugar 2 tsp baking soda
1 c. brown sugar 2 tsp baking powder
1 c. canned pumpkin 2 tsp cinnamon
1 c. Canola oil ½ tsp salt

Mix ingredients in column 1 well. Sift together ingredients from column 2 and mix well with column 1. Add 1 ½ tsp vanilla. Bake in ungreased tube pan 1 hour or until it tests done. Cool 10 minutes. Remove from pan and cool completely on rack. Frost with cream cheese frosting or dust with powdered sugar.

ITALIAN MEATLOAF

Ingredients:
1 lb. ground round
½ cup sun-dried tomatoes (no oil)
½ cup ketchup
1 cup Italian-seasoned breadcrumbs
3/4 cup finely chopped onions
3/4 cup chopped fresh basil (or 1 ½ tbsp dried)
½ cup (2 oz) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
cooking spray
1/3 cup ketchup

Directions:
Soak tomatoes in 1 c. boiling water 30 minutes, or until soft. Drain and finely chop.
Preheat oven to 350 F. Coat 9x5 loaf pan with cooking spray.
In large bowl, combine ketchup, onions, garlic, cheese, breadcrumbs, egg whites, basil and meat. Add tomatoes to mixture and press into loaf pan. Cover with ketchup and bake in pan for 1 hour 15 minutes, or until middle temperature registers 160 F. Let stand 10 minutes before slicing.
Great with Risotto or garlic mashed potatoes. Also freezes well.

4^th of July Cherry-Blueberry Cream Crunch

Mix:    2 c. quick oats
1/2 c. brown sugar
1/2 c. flour
1 egg

 Blend in: 1 stick (1/2 c.)  butter or margarine

 Pat mixture into an 8 x 8 pan. Bake 30-40 minutes at 350 until browned. Cool.

 Mix:    8 oz. cream cheese
             3/4 c. sour cream
             1/4 - 1/3 c. powdered sugar (to taste).

 Beat until fluffy. Pour over crust.

 Mix:    1 can cherry pie filling
             1 c. fresh or frozen blueberries
             Spoon over cream cheese layer. Chill several hours. Cut into squares and enjoy!

A genuine Irish recipe to try for St. Patrick's Day!

DUBLIN CORNED BEEF AND CABBAGE

5 Lb Corned beef brisket
1 lg onion stuck with 6 cloves
6 carrots, peeled and halved
8 medium potatoes, washed and quartered
1 tsp dried thyme
1 tbls parsley flakes
1 large head cabbage, quartered

HORSERADISH SAUCE
1/2 pint whipping cream
2 tbls mayonnaise
2-4 tbls prepared horseradish

Place beef in large pot, (no lid) cover with cold water and bring to
boil. Add thyme, parsley and onion. Turn to simmer and cook for 3
hrs. Skim fat from top as it rises. Ad cabbage, potatoes and carrots,
simmer for 30 minutes or until cabbage is cooked. Remove meat and cut
into pieces. Place in center of a platter. Strain the cabbage and
season with black pepper to taste. Surround beef with vegetables and
serve with horseradish sauce.

To make sauce: Whip cream until it stands in peaks. Fold in
mayonnaise and horse radish.

Sit back and enjoy!

LINDA'S GOURMET HUMMUS

The perfect dip for holiday gatherings B extra delicious, low fat, healthy AND easy! It=ll be a hit with your family as well as your guests. You can find Tahini sauce in the ethnic aisle of most grocery stores. Made of ground sesame seeds, it smells and tastes similar to peanut butter.

1 can chickpeas (Garbonzo beans) drained
4 Tbs. Tahini sauce
1 clove garlic
1 tsp basil
2 cup sun dried tomatoes
1/4 c. lemon juice
1/3 c. water

In a food processor, chop garlic and tomatoes. Add lemon juice and chick peas, and puree. Add Tahini sauce and basil, blending well. Add as much of the water as needed to make a soft dip.

Serve with flat bread, pita triangles, or fresh veggies. Keep refrigerated. Also freezes well.

Here's a recipe that's great for the holidays: a quick, easy and very tasty appetizer:

BAKED CHEVRE BITES

1 log (10-12 oz) chevre (goat cheese)- Montrachet, or any flavor that
sounds good
1/4 cup olive oil
1/2 cup fresh bread crumbs, toasted

Preheat oven to 400. Slice the cheese into 1/2 in. thick rounds. Dip rounds into the olive oil, then dredge in bread crumbs. Coat evenly and place on baking sheet. Bake 5-7 minutes or until the cheese just begins to melt and the bottom crust is golden. Turn the rounds browned-side up and serve hot. 

I promise they will be a hit with your guests!

LINDA O'BRIEN'S HEALTHY, HEARTY CHILI 
(Perfect for a cool, fall day)

1 lb ground chuck
1/2 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, minced, or 1/2 tsp garlic powder
3 tbls chili powder
1/2 tsp cinnamon
dash of ground cloves
dash of pepper
1 can diced tomatoes w/liquid, or three fresh tomatoes
2 cans Chili Hot Beans w/liquid
1 can red kidney beans w/liquid
4 oz. grated cheddar cheese

Saute ground chuck with onions until meat is almost brown, then add
garlic and finish cooking. Drain off any grease. Add to rest of
ingredients in large cooking pot and simmer covered at least one
hour. Sprinkle grated cheddar cheese over top of each bowl. Serve
with a fresh green salad and a loaf of whole wheat bread or
cornbread. A hearty autumn meal that also freezes well.

=====
Linda O'Brien
HIS FORBIDDEN TOUCH, coming November 2000

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