Sunday, July 16, 2006

Picnic Drumsticks

Chicken Ingredients:
1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks

Dip Ingredients:
1 medium (1 cup) cucumber, peeled, chopped
1 cup LAND O LAKES® Light Sour Cream
1 1/2 teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dill weed
  1. Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture.
  2. Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.
  3. Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.

Makes 4 servings (1 1/3 cups dip).

TIP: Prepare chicken as directed above. Cool completely. Place chicken in resealable plastic food bag. Prepare dip; place into covered container. Place chicken and dip in cold picnic cooler when transporting. Serve cold chicken with dip.

Quick Dinner Ideas

Fast food can be great food. All it takes are fresh ingredients and great ideas. So without further delay, we present our favorite ideas for getting dinner on the table in minutes!
Delicious dinner is a cinch in 15 minutes..!!!Here are four ways to turn a basic ingredient - pasta, chicken, seafood or beef - into a satisfying meal in 15 minutes. Tack these ideas up on your refrigerator to remind yourself that a home-cooked dinner really can be simple.Try any one of four tasty below.(set the timer if you don't belive)


  • 3 chopped tomatoes
  • 1 clove of garlic, minced
  • 1/2 cup chopped fresh basil (or 2 teaspoons dried)
  • 6 ounces skim mozzarella cheese, cubed
  • 1/4 cup olive oil
  • salt and pepper

Drain the pasta and add the marinade while the pasta is still hot. Toss and serve. Approximate time: 15 minutes. If you have time, serve with a tossed green salad, or sliced cucumbers in rice vinegar dressing. Add orange or apple slices for dessert.

Salsa Chicken

  • 3 tablespoons chicken broth
  • 4 large garlic cloves, chopped
  • 1 1/2 cups chopped onion
  • 2 cups chopped broccoli florets and stems
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 pound boneless and skinless chicken breasts, cut into 1 inch chunks
  • 6 plum tomatoes, peeled and diced
  • 16 ounces drained canned kidney beans
  • 1 cup salsa
  • 1/4 cup chopped fresh cilantro
  • salt
  • freshly ground black pepper

Heat a large skillet or Dutch oven over medium high heat. Add the broth, garlic, onion, and broccoli and saute for 3 minutes, or until the onion is soft. Add the bell peppers and saute for 2 more minutes. Add the remaining ingredients and cook the mixture over medium heat until it comes to a boil. Cover the pot and reduce the heat to a simmer. Cook for 5-8 minutes, or until the chicken is thoroughly cooked. Taste the mixture and add additional salt and pepper if desired. Approximate time: 15 minutes. Added benefit: very low in fat and cholesterol. Served with rice, pasta, or baked potatoes, this dish makes a full meal.

Mediterranean Scallops

For a special touch add a small amount of crumbled feta cheese and olives to the dish, but watch how much you use of these high fat items. Two teaspoons crumbled dried basil and 1 teaspoon crumbled dried oregano can be used instead of the fresh herbs.

  • 1 tablespoon olive oil
  • 4 minced garlic cloves
  • 1/2 cup chopped onions
  • 8 large plum tomatoes, peeled, seeded, and chopped
  • juice and pulp of 2 lemons
  • hot pepper sauce to taste
  • 1 1/2 pounds sea scallops
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh oregano

Heat the oil in a large skillet over medium heat. Saute the garlic and onion until soft. Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce. Saute for 2 minutes. Add the remaining ingredients and cook until the scallops are cooked through, about 4 minutes. Serve hot, with pasta and a green salad. Approximate time: 15 minutes.

Lean Ground Beef

  • 1 pound lean ground beef
  • 1 small onion chopped
  • 1 tablespoon chili powder
  • salt, pepper to taste
  • 6 ounces of salsa (use store-bought in a can or jar for fast preparation)
  • 8 flour tortillas
  • shredded lettuce and cheddar cheese to taste


Cook ground beef, with the onion, chili powder, salt and pepper for approximately 6 minutes. Drain off fat and add the salsa. Divide mixutre among the tortillas, top with lettuce and cheese; Roll and serve. Approximate time: 15 minutes. Add cherry tomatoes or tomato and cucumber slices to the plate; consider a cool melon or pineapple for dessert.

Sangria Granita

  • 3 cups medium-bodied red wine
  • 3 cups chardonnay wine
  • 1 1/2 cups sugar
  • 2 whole oranges, sliced
  • 1 whole lemon, sliced
  • 1 whole lime, sliced
  • 1 tablespoon orange zest
  • 1 tablespoon lime zest
  • 1 tablespoon lemon zest

    Combine the wines and the sugar in a large saucepan. Over medium heat, stir just until the sugar is dissolved, about 7 minutes. Remove from heat, add half of the sliced fruit and allow to cool to room temperature. Strain out the fruit slices and discard. Add the zest and chill in the refrigerator until cold.

    Poor the mixture into a 9-x-13-inch pan (or any pan that will fit on your freezer shelf) and freeze. When almost frozen, scrape mixture with a fork to break up the ice. Refreeze for another 1 1/2 to 2 hours, scrape again with a fork and add the remaining fruit slices. Return to the freezer for an hour. Scoop the frozen sangria into a large pitcher and serve with wine glasses.

    Fast Cherry Chocolate Ice Cream-Filled Cupcakes

  • 12 chocolate cupcakes
  • 2 pints cherry chocolate ice cream (or your favorite flavor)
  • 1 pint chocolate frosting

    Using a tablespoon or large melon baller, scoop out about a golf-ball-size portion of cake from the top of each cupcake. Soften the ice cream slightly and spoon a scoop into each cupcake cavity.

    Place the frosting in a piping bag with a star tip and pipe the frosting over the tops of the cupcakes. Freeze for 1 hour. Can be made up to 4 hours in advance.

    Sherbet Bombe

  • 1 pint orange sherbet
  • 1 pint raspberry sherbet
  • 1 pint vanilla ice cream
  • 1/2 cup fresh raspberries
  • 4 mint sprigs

    Slightly soften one of the sherbets. Evenly pack the sherbet onto the bottom and the sides of a 4-cup metal mixing bowl, creating a 1/3-inch-thick layer. Freeze for 1 hour. Soften the second sherbet and spread it against the frozen sherbet, creating an inner layer. Freeze again for about an hour. Fill the center with the vanilla ice cream and refreeze, covering the surface with plastic wrap. Can be made up to a week in advance.

    To serve, loosen the edges of the mold with a knife. Dip the mold very briefly in hot water, then invert onto a serving plate. Cut into wedges. Garnish with raspberries and mint.

    Café Latte Float

  • 6 cups milk
  • 3/4 cup sugar
  • 3/4 cup brewed espresso, chilled
  • 1 cup club soda
  • 4 scoops coffee ice cream
  • 1 cup whipped cream

    In a large saucepan, combine the milk and the sugar and stir over medium heat until the sugar has dissolved. Remove from heat and cool. Place in the refrigerator until chilled, about 1 hour.

    In 4 large coffee mugs or tall glasses, pour enough milk to fill two-thirds of the way. Slowly pour about 3 tablespoons of espresso into the first mug. Add 1/4 cup club soda, 1 scoop ice cream and a dollop of whipped cream. Repeat with the other 3 mugs.



    1 tbsp butter

    2 rack of lamp, cleaned (bone saved),

    Seasoned with salt and pepper.

    Tomato-rosemary sauce and steamed spinach, to serve


    Heat butter in a frying pan. Sear lamb and then place it in an ovenproof dish and roast for 15 minutes. Slice each rack into two. Serve with steamed spinach and a drizzle of tomato-rosemary sauce



    1.2 kg eggplant, sliced into roundels

    150 gms flour

    1 liter tomato sauce

    200 gms parmesan cheese

    200 gms fresh basil leaves

    300 gms mozzarella chess

    Salt and pepper, to taste


    Dust eggplant with a mixture of flour and salt and deep-fry.
    Drain on a kitchen towel and keep aside. in a cocotte, layer eggplant, tomato sauce, parmesan and basil. Sprinkle mozzarella cheese on top. Bake in a preheated oven at 220 degree Celsius for 5 minutes or till it begins to brown. Gratinate before serving.



    80 gms risotto

    80 gms chocolate

    30 gms custard powder

    50 ml hot milk

    30 gms sugar

    4 strawberries, diced

    2 drops strawberry


    Boil risotto and strain. Melt chocolate on low heat. Add risotto and cook for ten minutes.

    mix milk, custard powder and sugar to make custard sauce. Add strawberry pieces and essence.

    Arrange chocolate risotto in a plate and pour custard sauce over it. Garnish with fresh strawberry and serve

    Sambhar(kerala dishes)

    Drumstick Thoran


    Drumstick (Muringakkai) 12
    Onion - ½ cup cut into small pieces
    Green chilli - 3 cut fine
    Garlic - 4 pods
    Coconut - ½ piece (grated)
    Turmeric powder - ½ teaspoon
    Jeera powder - One pinch
    Oil - 2 table spoon
    Mustard - ½ teaspoon
    Curry leaves - One sprig
    Salt to taste


    Cut drumstick lengthwise into two halves and take out the inside fleshy part with a spoon. Cut it into small pieces.

    Mix it with green chilli, garlic, onion, grated coconut, jeera, turmeric, curry leaves and salt. Mix well and keep it for 30 seconds.

    Heat oil in a separate pan, splutter mustard and put the mixture into it and mix with oil. Cover it with a lid and cook it using low flame for 6 minutes. When it is cooked stir well again for 2 minutes and remove from the flame.



    Inchi Curry (Ginger)

    Parippu Curry

    Kootu Curry


    Chana Dal - cup (boiled)
    Yam - cup (diced)
    White Pumpkin - cup (diced)
    Red chili Powder - 1 tsp
    Turmeric Powder - tsp
    Grated and fried Coconut - 2 cups
    Grated Coconut - 1 cup
    Jeera - 1 tsp
    Mustard Seeds - 1 tsp
    Few Curry Leaves
    Jaggery - 1 piece
    Coconut Oil - 1tbsp
    Salt to taste


    Boil Yam, White Pumpkin, red Chili powder, Turmeric powder and Salt in a pan with 1 cup water. To this add the boiled Dal and Jaggery.

    Next, make a paste of grated Coconut and Jeera. Add this paste to the above preparation. Boil this for 5-10 mins. Remove this pan from the flame once it boils.

    In a frying pan fry the Mustard Seeds and Curry Leaves with Coconut Oil. Pour this over the curry. Add of the fried grated Coconut and use the remaining to garnish.

    The Kootu Curry is now ready to be served hot.

    Mambazha Pulusherry


    Ripe Mango - 4(small) cut in to pieces
    Turmeric Powder - tsp
    Sugar - 3 tsp
    Jeera - 1 tsp
    Green Chili - 4 nos.
    Grated Coconut - cup
    Yogurt - cup
    Mustard Seeds - 1 tsp
    Few Curry Leaves
    Methi Seeds - tsp
    Dried Red Chili - 2 nos.
    Oil - 1 tsp
    Salt to taste


    Put Mango pieces in a vessel. Add Turmeric powder, Sugar and Salt, 1/ 2 glass water and bring to boil.

    When the water evaporates (around hr in medium flame), pour the Coconut, Jeera and Green Chili paste.

    After this boils pour the Yogurt into it. Make sure the Yogurt is lump free. Mix very well once the Yogurt is poured at a low flame. Wait till it boils on a low flame and then remove from flame.

    In a pan fry Mustard Seeds, Methi Seeds, Red Chili and Curry Leaves. Pour this over the earlier prepared Curry and serve hot.

    Brinjal Theeyal


    Small Brinjal - 4 nos.
    Red Chili Powder - 1 tsp
    Coriander Powder - 2 tsp
    Turmeric Powder - tsp
    Small piecetamarind
    Mustard Seeds - 1 tsp
    Grated Coconut - cup
    Methi Seeds - tsp
    Onion - 2 medium
    Few Curry Leaves
    Coconut Oil - 2 tbsp
    Salt to taste


    Cut the Brinjals into small cubes and boil it with salt.

    In a pan fry the Methi Seeds and grated Coconut with tbsp Oil. Then make a paste of this.

    In another pan add Oil, Mustard Seeds and Curry Leaves and saut.

    Add Red Chili, Turmeric Powder and Coriander Powder to the above. To this add the boiled Brinjal and mix well

    Next, pour the Tamarind water to this and then add Coconut paste.

    Mix well till dry and serve hot.

    Pineapple Pachari


    Lemon Pickle

    KERALA PAYASAM (vermicelli payasam)


    1/2 cup fine vermicelli
    2 tbsp. sago grains
    1 cup water
    1 litre milk
    few drops saffron colour (optional)
    1/2 cup sugar
    1 tbsp. halved cashews
    1 tbsp. raisins
    2 tsp. ghee
    1/2 tsp. cardamom powder
    1-2 drops rose or kewra essence


    Heat ghee in a heavy pan, fry cashews, drain keep aside. Fry raisins lightly, drain keep aside. Add in vermicelli, stir and roast till light golden. Add sago, stir. Add water, bring to a boil. Allow to cook till water is almost absorbed. Loosen gently with spatula, add milk, bring to a boil. Add sugar, cardamom, fried dryfruit, essence, colour. Cook for 2-3 minutes, stir to keep from scalding.

    Serve hot, or chilled as dessert.