Recipe News: TASTY TURKEY RECIPES

More consumers are looking for ways to improve their diets, but people generally associate healthful meal options with higher prices. With the daunting economy, preparing nutritious meals may seem more challenging than ever. But there is a delicious solution: turkey. Turkey is an inexpensive, nutritious alternative to higher-priced items such as steak, fish and seafood, and it is a more healthful option than chicken. In fact, turkey thighs and drumsticks have 30 percent less fat and fewer calories than the same chicken parts. And while many consumers may think of it only around Thanksgiving time-or as a hamburger substitute-turkey is an ingredient that works well in many tasty and nutritious recipes.

• Spicy Turkey Tostadas

Recipe News: Test Kitchen: 'Schedule friendly' recipes great for games

What a great season! The air has a hint of briskness, the leaves are beginning to show their glorious fall colors and college football makes for exciting Saturdays as well as a few Friday evenings. Whether you tailgate at the game or watch from the living room on the TV, all sorts of great tastes from the grill will ensure enthusiastic fans have lots of energy to cheer their team.

There are many terrific foods to select; they can be fancy or simple but, most of all, they must taste great while not interfering with kick-off time. That's why the Sweet and Tangy Ribs featured today are perfect for a tight schedule. By pre-baking the ribs and making the sauce a day ahead of game day, the grill time is significantly reduced. Feel free to use your favorite recipe or jarred barbecue sauce; either will work nicely. These ribs are hearty and laden with sauce so be sure to have lots of napkins. Also, include a big bowl of coleslaw to accompany the ribs.

Includes recipes for:

• SWEET AND TANGY RIBS


• TURKEY PITA POCKETS


• EASY JERK CHICKEN

Full article here.

Recipe News: COUNTRY RECIPES

I have recipes all over my house. Today I’m giving you some that I haven’t tried, so you’ll have to let me know what you think of them. Today we are making tasty breakfasts. This recipe was from a 1999 Country Living magazine in an article called, “Morning by the Campfire.” This pancake mix would also be great to have in the pantry for this kids to use to make their own breakfast (and maybe some for Mom and Dad too).

Includes recipes for:

• Blueberry Griddle Cakes


• Omelet Biscuit Cups


• Cheese Danish

Full article here.

Recipe News: GRILLED CHEESE RECIPES

Like many comfort foods, a grilled cheese sandwich slathered with butter and stuffed with cheese isn't necessarily as good for the body as it is for the soul. One white-bread sandwich spread with two teaspoons of butter and filled with three slices of regular American cheese contains 530 calories, 36 grams of fat, 95 milligrams of cholesterol and 1,470 milligrams of sodium, according to butter producer Land O' Lakes. A healthier sandwich could be made by substituting whole-grain bread, light margarine and reduced-fat cheese. And a fancier sandwich can be made by varying the types of breads, spreads and fillings. The Wisconsin Milk Marketing Board provided these alternative recipes for grilled cheese sandwiches.

• Blue Cheese And Bacon Sandwiches
• Tuscan-Style Grilled Cheese Sandwich

Recipe News: Banana PMS Muffins from Women's Health

Flipping through Women's Health, I saw a recipe for PMS muffins. How could I not be intrigued? If a muffin could help ease my symptoms, I could become a baking maniac instead of the usual PMS maniac I become.

I baked these Banana Walnut Yogurt muffins and can't tell about my mood yet, but I liked these muffins, as did my hubbie and 3-year-old. My kindergartner is a little picky and abstained from her muffin at breakfast. For a mainstream magazine, I was surprised by some of the ingredients and had to make a special stop to find rice flour and flax meal, because these ingredients were not available at my local grocery.

Includes recipe for:

• Banana Yogurt Walnut Muffins

Full article here.

Recipe News: Twice-Baked Bread With Tomato Topping

This recipe is based on a number of Greek dishes made with barley rusks — rock-hard, twice-baked barley bread slices that are sold in bakeries and reconstituted for salads and soups. You can make the rusks with any hearty country bread by drying out thick slices in a low oven. The authentic Greek version of this recipe employs much more olive oil and garlic. You can be more liberal, too, if you wish.

Includes recipe for:

• Twice-Baked Bread With Tomato Topping

Full article here.

Recipe News: Summer in a spoonful a snap with tasty melon recipes

As I look at my kitchen counter, I realize that I’ve once again bought too much fruit. It never seems to fail, whether at the farmers market or a roadside stand, I’m seduced by the scents of summer. The assembly of fragrant cantaloupe, striped watermelon and fuzzy peaches awaits my attention. Now what? How many ways can you slice a melon? And I know I’d better eat those peaches before they turn to mush. The answer struck me – fruit soup.

My first experiment was with the cantaloupe. I combined the diced flesh with lemon and orange zest in the blender. A splash of yogurt added a creamy texture to the frothy mixture. If you choose fruit or vanilla yogurt, omit the honey. Plain yogurt, however, needs the honey to soften its bite. For another layer of flavor, add a bright note with a pinch of allspice. After half an hour in the refrigerator, I poured the chilled mixture into soup bowls, drizzled on some cream and garnished with a mint sprig – aah, summer in a spoon.

This basic recipe (as follows) lends itself to substitution: lime juice and zest, grape juice or pineapple instead of lemon and orange; chunks of peaches or honeydew to supplement the cantaloupe cubes; crystallized ginger, nutmeg or cardamom to replace the allspice; blueberry or raspberry garnish for a touch of color. My suggestion is to see what’s available to blend into your own version of fruit soup.

Includes recipes for:

• Melon Soup


• Watermelon Gazpacho


• Cucumber Soup

Full article here.

Recipe News: Scrumptious casserole recipes, useful tips

We receive all kinds of weekly newspapers from throughout the state at our office and I must admit there are three I look forward to receiving every week, because they also feature recipes columns that I turn to immediately – the Hazen Star, Beulah Beacon and McLean County Independent. I love their recipes, I often try them and don’t often duplicate them in my column but this week thought it appropriate.

Includes recipes for:

• Chicken Cordon Bleu


• Miracle Lasagna

Full article here.

Recipe News: Camping season isn't over yet - not with these recipes

Back in my days as a Girl Scout, I remember a meal called coffee can stew. We threw vegetables and meat into a coffee can and placed it around a wood fire to cook while we were off doing what every Girl Scouts did. When the day was over, we opened out coffee cans and had a meal I still remember.

There is nothing like stew over an open camp fire. While Carol Oyster's Camp Stew can be made on a stove, it would be just as easy to make in a cast iron Dutch oven over and open fire.

Add some homemade biscuits, and sit back around the fire and enjoy.

Leanor Robinson also sent in a recipe for camping, a taco salad with very little fuss or muss. Heating up the chili could be done over a camp fire has well.

Don't forget that steak on the grill. Check out Arlene Dempster's mushroom sauce for a little punch.

Includes recipes for:

• Camp Stew


• Taco Salad


• Mushroom Sauce


• Apple Sauce

Full article here.