From Helen's Kitchen, May 3, 2013


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Here are some delightful recipes that are simple to make, yet very tasty… your guests and family will love them. Enjoy!

Shrimp with Corn Soup

2 (15-ounce) cans cream-style corn

2 cups frozen corn

2 (10-ounce) cans diced tomatoes with green chiles

1 (15-ounce) can tomato sauce

2 pounds peeled shrimp

2 tablespoons chopped green onions

Black pepper (optional)

In a large saucepan, heat the creamed-corn, frozen corn, sliced tomatoes with chiles, and tomato sauce. Heat on low-medium setting soup is thoroughly heated, but do not bring to boil! Next, add the shrimp and green onions. Cook approximately more 5 minutes, or until the shrimp are thoroughly cooked. Season with pepper, optional. Yield: 12 cups.

Hawaiian Sweet and Sour Ham

2 cups cooked ham, cut in julienne strips

1 tablespoon olive oil

1 cup (8-3/4-ounce) can pineapple tidbit

2 tablespoons brown sugar

1-1/2 tablespoon cornstarch

3 to 4 teaspoons vinegar

2 teaspoons prepared mustard

3/4 cup water

1 green pepper, cut in 1/2-inch squares

2 cups cooked rice

Salt

Prepare rice as per package instructions; set aside. In a large skillet, brown ham in olive oil. Drain pineapple tidbits, reserving syrup. To a mixing bowl, add brown sugar, cornstarch, vinegar, and mustard. Stir in reserved syrup and water; mix thoroughly. Add the mixture to the skillet. Cook and stir until mixture thickens and begins to bubble. Cover, simmer for 3-5 minutes. Salt to taste. Serve over hot cooked rice. Yield: 4 servings.

Picante Meat Loaf with Baked Potatoes

Vegetable oil spray

For meat loaf:

1 pound lean ground beef

1 large green bell pepper, chopped

1/4 cup rolled oats

1/2 cup picante sauce

White of 1 large egg

1 teaspoon Worcestershire sauce

For Meat Loaf Topping:

2 tablespoons ketchup

1/4 teaspoon Worcestershire sauce

4 (6-ounce) red potatoes

Preheat oven to 350°. Spray a roasting pan and baking rack with vegetable oil spray.

In a medium bowl, combine meat loaf ingredients. Shape into a 5x7-inch oval loaf and place on rack. Combine ketchup and 1/4 teaspoon Worcestershire sauce. Spread evenly over top and sides of meat loaf. Place rack in baking pan. Arrange potatoes on rack around meat loaf. Bake for 1 hour, or until meat is no longer pink in center and potatoes are tender. Yield: 4 servings; 3 ounces meat loaf and 1 potato per serving.

Baked Beet Arugula Salad with Feta and Walnuts

4 medium-sized fresh red beets

1-2 packages arugula

2 cups feta cheese

4 tablespoons walnuts

Preheat oven to 400°. Wash and dry beets, leave on the skin. Cover each beet with foil and place in the oven, directly on the rack, for approximately 30 minutes, or until beets are tender. Remove beets from oven and rub off the skin; cut into wedges. Place in a large salad bowl and toss with arugula, feta cheese, and walnuts. Yield: 4 to 6 servings.

Cashew-Crunch Ice Cream Pie

For cashew-crunch:

3/4 cup uncooked regular or quick oats

1/4 cup all-purpose flour

1/4 cup packed light brown sugar

1 cup unsalted cashew nuts, chopped

1/2 stick butter, melted

For crust:

3/4 cup butterscotch-caramel-fudge topping (from a jar), at room temperature

1 (6-ounce) butter-flavored Ready Crust (save lid)

1 quart (4 cups) vanilla ice cream, slightly softened

Preheat oven to 350˚. Mix well the cashew-crunch ingredients in bowl. Spread in jelly roll or other large baking pan and bake 15 minutes or until golden. Cool in pan. Spoon 1/3 cup butterscotch topping into piecrust; gently spread over bottom and up sides. Stir 1 cup crunch mixture into the ice cream. Spoon into pie crust and spread, mounding it slightly in center. Freeze 1 hour or until set. Spread with remaining butterscotch topping, then sprinkle remaining crunch mixture on top. Cover with plastic lid and freeze at least 4 hours until firm. About 15 minutes before serving, remove lid and place pie in refrigerator to soften ice cream slightly. Yield: 8 servings.

Coconut-Chocolate Trifle

1 bar (4-ounce) German Sweet chocolate

1 baked 10 or 12-ounce pound cake

1/3 cup apricot preserves

1/3 cup orange juice

1-1/3 cups flaked coconut

1 package (6-serving size) chocolate flavored instant pudding

1-3/4 cups cold milk

1 cup cold light cream

2 tablespoons sherry wine

On a steady dish, chop chocolate coarsely; set aside. Hold pound cake firmly and trim off the cake crusts and top; cut into 16 slices. Spread apricot preserves between slices, making 8 sandwiches; cut into 1-inch cubes. Place in 6-cup serving bowl. Pour 1/3 cup orange juice over cake cubes. Sprinkle chopped chocolate and 1 cup of the coconut over cubes; chill. Combine remaining ingredients in a mixing bowl, and beat with an electric mixer at the lowest speed until well blended, approximately 1-2 minutes. Pour over cake cubes in bowl; chill. Garnish with remaining coconut and whipped topping and additional preserves, if desired. Yield: 10 to 12 servings.

Please send your email requests to helenkitchen@msn.com, and write “Helen’s Kitchen Request” or “Helen’s Kitchen Recipe Exchange” in the subject line to make sure that I receive and promptly respond to your email.

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