Mango Bread

This is a totally yummy quick bread recipe that for some reason never made it on my blog.  So now it will be!  This is from Taste of Home contributor Jo Sherley of Kuhului, HI.   Heavy on fruit, so pay attention to the pan size which is smaller than usual. Too big and the center won't be baked by the time the outside is done.  While this recipe came from the book, it is available online here.

Mango Nut Bread

2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups chopped mangoes
1/2 cup chopped dates
1/2 cup chopped walnuts or macadamia nuts

In a large bowl, combine the first five ingredients. In another bowl beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in mangoes, dates and nuts (batter will be tiff). Spoon into two greased 8-in x 4-in x 2-in loaf pans. Bake at 350F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks. Yields 2 loaves

Ham and Pasta Casserole

Today's recipe is based on a recipe posted by Diana Rattray, the About.com guide for Southern Cooking.  I didn't write down the actual name of the recipe or I'd give a link to it.  This was a yummy way to use up leftover ham.  It's pretty similar to mac and cheese with extras.  I used a 2 quart, wide baking dish plus a 1 quart baking dish and there was still too many bread crumbs. So, I recommend starting with 1 cup and deciding whether the extra 1/2 cup seems too much.  I made some other variations, so this recipe reflects what I did.  If you add more pasta, you need to increase the milk or it will be too dry.

Cheesy Ham and Pasta

12 ounces penne pasta, about 3 cups
10 oz. bag of frozen peas
4 tablespoons butter
3 green onions, thinly sliced
2 tablespoons fresh chopped parsley
1 tsp finely chopped garlic
5 tablespoons all-purpose flour
3 cups milk
2 cups diced ham
2 1/2 cups cheddar cheese, about 12 ounces, divided

Topping
1 1/2 cups fresh bread crumbs
2 tablespoons melted butter

Spray a 2 quart

Handy Meat Pies

:Photo from Taste of Home. To be replaced by my own soon.

My Mom made these and they are SO good!  They aren't very large so definitely 2 for most adults. So yummy!  Mom used italian sausage (squeeze out of tubes).  You can use hot if you want.

Originally published as Handy Meat Pies in Taste of Home April/May 1998

Handy Meat Pies

3/4 pound ground beef
3/4 pound bulk pork sausage
1 medium onion, chopped
1/3 cup chopped green onions
1 garlic clove, minced
2 tablespoons minced fresh parsley
1 tablespoon water
2 teaspoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tubes (12 oz each) buttermilk biscuits

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add onions and garlic; cook until tender. Stir in parsley, water, flour, baking powder, salt and pepper. Heat through. Cover and refrigerate for at least 1 hour.
• On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top.
• Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown and filling is hot.

Nutrition Facts

1 each: 214 calories, 10g fat, 29mg cholesterol, 593mg sodium, 19g carbohydrate, 11g protein.

Coconut Cake

This was absolutely yummy.  I wanted a coconut cake for my birthday and I wanted a frosting that wasn't so sweet. This was excellent!  This recipe is from Pillsbury.com.  I don't have 8 inch cake pans and used 9 inch instead, which meant that I couldn't torte them (split for 4 layers).  The center filling is just a little thicker.  I also found I didn't have to use anywhere near a whole bag of coconut.

Coconut Cake

1 box (1 lb. 2.25 oz) butter recipe yellow cake mix
1/2 cup butter, softened
3/4 cup canned coconut milk
1/2 cup water
3 eggs
1/2 bag (14 oz) flake coconut
2 cups sugar
1 container (16 oz) sour cream
1 container (8 oz) frozen whipped topping, thawed
1/4 teaspoon coconut extract

Heat oven to 350°F. Generously grease bottoms and sides of 2 (9-inch) round cake pans with shortening.  Lightly flour.  In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter into pans.  Bake 33 to 38 minutes or until toothpick comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove waxed paper. Cool completely, about 40 minutes.

In medium bowl, stir together 2 cups of the coconut, the sugar and sour cream. Spoon 2 cups of the mixture into large bowl; stir in whipped topping, coconut extract and 1 cup of the remaining coconut. Set aside.

Spread one-third (about 2/3 cup) of the coconut-sour cream mixture without whipped topping on first layer. Top with remaining layer, cut side down.   Frost top and side of cake with reserved coconut-whipped topping mixture. Press remaining coconut into top and side of cake. Cover; refrigerate 8 hours before serving. 

16 servings. Each serving 529 calories, 27g fat, 359 mg sodium, 66 carbs, 2g fiber, 5g protien.

Ham & Noodle Casserole

Ok, this was pretty yummy.  Not very diabetic friendly, but yummy.  FWIW, the rule of thumb if you are diabetic and want casserole is to limit your serving to 1 cup and have some salad on the side. I detest lots of added vegetables to casseroles.  I think it's a texture thing.

This recipe was submitted to Taste of Home by Ruth Hasting of Louisville, IL and is featured in one of their cookbooks (add title here).  The recipe, as it appears in the book uses low-fat this and that and I don't do that (most low fat stuff replace fat with sugar - worse for diabetics).  For mixed vegetables, I used peas and carrots. I just avoid combos that include green beans because they need to cook longer than the vegetables they are dumped in with and that result just doesn't work for me.  If you want a really strong ham flavor, quickly pan fry the ham after it is cubed. 

Ham and Noodle Casserole

6 ounces uncooked yolk-free fine noodles
1 1/2 cups (12 oz) small curd cottage cheese
1 package (10 oz) frozen mixed vegetables, thawed and drained
1 cup cubed fully cooked ham
3/4 cup sour cream
1/4 cup milk
3 tablespoons grated Parmesian cheese
2 teaspoons all-purpose flour
1 tsp dill weed or 1 tbsp snipped fresh dill
1/4 tsp salt

Cook noodles according to package directions, drain. In large bowl, combine remaining ingredients. Add noodles and toss to coat.  Transfer to a 2 quart casserole dish coated with cooking spray.

Cover and bake at 350F for 30 minutes. Uncover; bake for 5-10 miutes until heated thoroughly. Let stand for 5 minutes before serving. Yield 4 servings.

Over-ripe Watermelon Drink

Didn't use the watermelon fast enough, so when I started slicing, I saw a lot of 'soft' watermelon.  The texture makes it inedible although the fruit is still fine.  A gal from Texas recommended trying this and it worked well!  You can add other fruit juices for a punch, or add in a little red wine or sherry for some kick.  Try a small amount before dumping your watermelon. If you don't like 'pulpy' drinks, you could use some cheesecloth to strain the watermelon pulp out. Not a step I need.

Over-Ripe Watermelon Drink

Deseed watermelon. Add in sections to a blender and pulse a few times, then put on high to blend the heck out of it. Chill.   Also, chill cans of 7 Up.

Stir watermelon before serving.  Put some ice in a glass. Fill the glass with equal portions of watermelon juice and 7 up. Add a tablespoon or two of reconstituted lemon juice. Stir. Serve. 

PB&J Supreme Sandwich

Discovered today that this sandwich recipe is not here!  So, let me tell you - this is an AWESOME Peanut Butter and Jelly Sandwich (PB&J).  The recipe comes from an early HGTV show (back when they featured cooking and gardening) called Savoire Faire with Nick Manojiovich.  This was from Episode 105 Sunday Stuff.  This is totally yummy.   My only change is that I don't include the honey (allergy and diabetes).  This is not diabetic friendly, so plan on this sandwich for lunch on a day when you will follow it with lots of activity.

PB&J Supreme Sandwich

Challah bread (whole wheat, 7 grain or raisin bread can substitute)
Smooth or crunchy peanut butter
Favorite Jam (mine is grape)
Raisins
Unsalted sunflower seeds
Banana, sliced
alfalfa sprouts (optional)

Spread peanut butter on both pieces of bread.
Spread jam lightly on both sides of bread.
Evenly sprinkle raisins and sunflower seeds on one bread - top with banana slices.
Add alfalfa sprouts if desired.
Put other slice on top of the other. Slice in half. Eat!

Spinach Linguine with Salmon, Lemon and Dill

What do you do when you have can after can of canned salmon?   My late brother bought a lot of this stuff and after awhile, I got a little tired of salmon cakes.  So, tried this recipe and it was darn good!

Spinach Linguine with Salmon, Lemon and Dill

From 365 Ways to Cook Pasta by Marie Simmons

6 tablespoons unsalted butter
1 garlic clove, crushed
1 can (7 1/4 oz) red salmon, drained
3 tablespoons fresh lemon juice
1 teaspoon finely shredded or grated lemon zest
2 tablespoons chopped fresh dill
12 oz. spinach linguine

Heat butter in a skillet, stir in garlic, saute 1 minute. Add salmon, lemon juice, lemon zest and dill; do not stir.

Meanwhile, cook the linguine in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Place linguine in a large shallow bowl; add the salmon sauce; toss just once, being  careful not to break up the pieces of salmon.

Serves 4; Takes 25 minutes of prep and cooking.