Now Playing
K99.1FM
On Air
No Program
Now Playing
K99.1FM

recipes

4 items
Results 1 - 4 of 4

Recipe: Apricot-glazed ham steaks

Beverly Rice's ham recipe is a welcome change from the chicken and fish recipes we frequently receive. Rice, who lives in Dalton, says, "I came up with the recipe in desperation one day -- looked through the pantry and fridge, and voila!" A glaze of apricot spread and orange juice and a topping of fresh orange slices give the meat a lot of flavor without overwhelming it. While last week we had to work to whittle the recipe down to meet the five-ingredient limit, Rice is happy with just four. -- Jeanne Besser 

Hands on time:   Total time: 30 minutes  Serves: 3

Ingredients:
    3 ( 1/4-pound) ham steaks or 1 ( 3/4-pound) ham steak cut into thirds 1/4 cup apricot spreadable fruit 1/4 cup orange juice 1 orange, peeled and sliced 
Instructions:

In a lightly oiled large nonstick skillet over medium-high heat, add ham when skillet is hot. Cook for 2 to 3 minutes on each side, or until lightly browned. Add apricot spread and orange juice to skillet, stirring until spread melts. Reduce heat and simmer for 5 to 6 minutes, turning ham frequently, until coated with glaze. Transfer to serving plate and garnish with orange slices.

Nutrition:

Per serving: 233 calories (percent of calories from fat, 19), 27 grams protein, 2 grams carbohydrates, 1 gram fiber, 5 grams fat (2 grams saturated), 51 milligrams cholesterol, 1,451 milligrams sodium.

Recipe: Breakfast casserole

In the Kitchen With ... Linda Roberts, Alpharetta From a special Atlanta Journal-Constitution feature in which readers nominate their favorite home cooks. Nominated by friend and co-worker Cindy Thompson: "Have you ever seen someone whose idea of relaxing is cooking a free breakfast for 100 or so friends? [Linda] learned at the knee of her grandmother and loves to share her down-home Southern cooking with everyone." See vegetarian option below.

Hands on time: 25 minutes  Total time: 1 hour  Serves: 12

Ingredients:
    6 slices bread 1 pound breakfast sausage or 8 ounces of thawed and crumbled (uncooked) vegetarian breakfast patties 1 teaspoon vegetable oil 1/2 large sweet onion, diced 1 cup broccoli florets 1 (7-ounce) can mushrooms, drained 1 (15-ounce) can diced tomatoes, drained 8 ounces grated cheddar cheese 12 eggs 1 1/2 cups half-and-half 1/2 teaspoon salt 3/4 teaspoon ground black pepper 
Instructions:

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish, and line the bottom with the slices of bread. In a large skillet, cook the breakfast sausage. Transfer the sausage to a large mixing bowl; drain the fat from the pan, and wipe it clean. Add the vegetable oil, and cook the onion until golden, about 5 minutes. Add it to the bowl with the sausage. In a small saucepan, cook the broccoli in a small amount of water until the broccoli turns bright green, 2 to 3 minutes. Drain the broccoli, and add it to the mixing bowl. To the sausage mixture, add the mushrooms, tomatoes and grated cheese. Stir to combine, and then spread the mixture evenly over the bread in the baking dish. Break the eggs into the mixing bowl, and beat well with the half-and-half, salt and pepper. Carefully pour the egg mixture over the sausage mixture. Bake for 40 to 50 minutes, until casserole is semi-firm and puffed in the center. 

Notes:

Tester's note: To reduce the cholesterol and fat count, you can use reduced-fat cheese and leave out some or all of the egg yolks. You can also substitute 8 ounces of thawed and crumbled (uncooked) vegetarian breakfast patties for the cooked sausage. You can assemble this dish the night before and bake it in the morning, or you can cook it and store it in the refrigerator for a few days. Reheat individual pieces in the microwave.

Nutrition:

Per serving: 391 calories (percent of calories from fat, 20), 17 grams protein, 12 grams carbohydrates, 1 gram fiber, 30 grams fat (13 grams saturated), 244 milligrams cholesterol, 669 milligrams sodium.

Recipe: Trefoils cheesecake cups

What Can I Bring? Perfect for: School parties, Scouting functions, or any casual treat. Make and take: Make the cheesecake filling up to 24 hours in advance of serving. Assemble and serve. Made famous by: Little Brownie Bakers, a baker of Girl Scout cookies for more than 25 years, came up with this convenient use for your "leftover" Trefoils cookies. What, no leftovers? To locate a sales booth near you, go to www.girlscoutsnwga.org.Tip: Make this dessert in individual cups, or assemble it in a trifle serving dish or a large glass bowl. 

Hands on time: 10 minutes  Total time: 10 minutes  Serves: 8

Ingredients:
    1 (10-ounce) box Trefoils Girl Scout cookies 1 (3.4-ounce) package instant cheesecake pudding mix 1 3/4 cups milk 12 ounces whipped cream cheese 1 pound (2 pints) strawberries, sliced Chocolate syrup 
Instructions:

Set aside 16 Trefoils cookies for garnish. Crush remaining cookies. With an electric mixer, combine the pudding mix, milk and whipped cream cheese until smooth and creamy. In 8 individual serving dishes or in 1 large serving bowl, sprinkle half the crushed cookie crumbs. Top with 1/3 of the strawberries. Top with 1/2 the pudding mixture. Sprinkle with the remaining 1/2 of the cookie crumbs, then top with another 1/3 of the strawberries and the remaining pudding. Drizzle with chocolate syrup. Garnish with remaining strawberries and reserved whole cookies. 

Nutrition:

Per serving: 379 calories (percent of calories from fat, 50), 5 grams protein, 43 grams carbohydrates, 2 grams fiber, 21 grams fat (13 grams saturated), 55 milligrams cholesterol, 504 milligrams sodium.

Recipe: Ambrosia dessert

Southern Recipe Restoration Project Ambrosia is a staple of many a Southern holiday table -- often embellished with marshmallows, whipped topping, nuts, maraschino cherries and more. This version, tested by chef Virginia Willis, proves that simple is often best. 

 The contributor: Lore Tarrance and her husband are formerly from Alpharetta, where they were among the first residents of the Windward subdivision. 

The story: Tarrance's husband’s grandmother, Sallie Fannie Rowland, ran a boardinghouse in her home from 1920 to the 1940s, to support her children, including Dorothy Lucia, known as Dot, Tarrance's husband's mother. 

"At holiday gatherings, while Dot was alive, she spoke of her mother and her wonderful cooking. Some of these recipes were passed to me. The ambrosia, simple as it is in ingredients, is definitely a refreshing favorite. It was always served as a dessert after a huge [holiday] meal, when it was peak season for citrus." 

-- As told to Susan Puckett

Hands on time: 10 minutes  Total time: 10 minutes  Serves: 4

Ingredients:
    6 oranges, preferably Temple 1/2 cup sweetened flaked coconut Granulated sugar, to taste
Instructions:

Using a sharp paring knife, remove ends of orange. Set the oranges on end and remove peel by cutting between the peel and flesh, rotating as peel is removed. Then, working over a medium bowl, slice between membranes to remove segments, allowing juice and segments to fall into bowl. Add coconut and sugar, to taste. Stir to combine. Cover and refrigerate to marinate for 1 to 2 hours. Serve immediately.

Notes:

This recipe calls for 1 to 2 hours of chilling time.

Nutrition:

Per serving: 140 calories (percent of calories from fat, 19), 2 grams protein, 29 grams carbohydrates, 5 grams fiber, 3 grams fat (3 grams saturated), no cholesterol, 24 milligrams sodium. 

4 items
Results 1 - 4 of 4