Big Mac Salad

3 oz cooked 95% lean ground beef, Crumbled
2 cups lettuce, Diced
1⁄4 cup dill pickle, Diced
1⁄4 cup onion, Diced
1 oz Light cheddar cheese, Shredded
2 Tbsp light Thousand Island salad dressing 

Cook & drain ground beef. Mix lettuce, dill pickles, & onions. Combine ground beef, salad, cheese, & dressing. Enjoy....

Beef Stroganoff

Beef Stroganoff

1 lb steak, sliced into strips

1/2 cup chopped onion

1 can cream of mushroom soup

1/2 cup sour cream

1/2 tsp paprika

In a large pan, over medium heat, sear steak.  Stir in onion and cook for 3 minutes.  Add condensed soup and paprika.  Cook and stir over medium heat until sauce begins to boil.  Cover and cook over low heat for 40-45 minutes.  

Add sour cream.  DO NOT BOIL.

Serve over egg noodles.

Zucchini Pie

Zucchini Pie



3 cups grated zucchini - squeezed so most liquid is out
1/2 cup chopped onion
1 tsp dried oregano
1 1/4 cup Bisquick
1/2 cup grated Parmesan cheese
2 tsp dried parsley
1/2 cup vegetable oil
4 eggs

Combine all ingredients. Pour into 9" round cake pan. Bake 1 hour at 350 F.

Microwave Cooking

Microwave Cooking

To speed cooking and promote even heating, use the following techniques: 

• Stir food during cooking to bring the heated outside parts to the center 
• Turn food over when microwaving small items, like hamburgers, or when defrosting 
• Rearrange foods or individual items during cooking to promote even heating 
• Allow standing time to complete the cooking of roasts and baked products 
• Coffee filters make a great shield against splatters.  No more melting of plastic or possible leaching of chemicals into your food 
• Cover foods to hold in moisture and speed cooking 
• Arrange foods in a ring or circular shape to allow maximum exposure to micr9owave energy.  Place tender or thin parts in the center and thicker parts toward the outside 
• Rotate or move food a quarter or half turn during cooking to allow food that cooks quickly to cook evenly 
• Select foods or pieces of the same size and shape because small items cook faster than larger 
• Food at refrigerator temperature takes longer to cook than food at room temperature 
• Dense foods take more time to heat than light or porous food 

Equivalents and Substitutions

Equivalents and Substitutions

1 lb shelled walnuts = 3 c. chopped walnuts 

1 lb raisins = 2 3/4 c. seedless raisins 

1 lb dates = 2 1/2 c. pitted dates 

1 Tbsp. corn starch = 2 Tbsp. flour or 4 tsp. tapioca 

1 medium clove of garlic = 1/8 tsp garlic powder 

1 c. honey = 1 c. molasses or 1 c. corn syrup 

1 c. ketchup = 1 c. tomato sauce + 1/2 c. sugar + 2 Tbsp. vinegar 

1 tsp. dry mustard = 1 Tbsp. prepared mustard 

1 small onion = 1 Tbsp. onion flakes 

1 c. tomato juice = 1/2 c tomato sauce or 1/2 c. tomato paste + 1/2 c. water 

1 c. self-rising flour = 1 c. flour + 1 1/2 Tbsp. baking powder + 1/2 tsp. salt 

1 egg = 1 tsp. cornstarch 

1 c. liquid honey = 1 1/4 c. sugar + 1/2 c. water 

1 c corn syrup = 1 c. sugar + 1/4 c. water 

1 c buttermilk = 1 c plain yogurt 

1 c. sour cream = 1 c. plain yogurt 

  

Hot Cheese Dip

Hot Cheese Dip

4 c. grated Old Cheddar Cheese 

8 slices bacon, cooked and crumbled 

2 heaping Tbsp. sour cream 

2 heaping Tbsp. mayonnaise 

4 green onions, chopped 

hot sauce to taste 

Combine all ingredients in a microwave serving dish.  Microwave 2 minutes and stir. Microwave in 1 minute increments, stirring between, until all the cheese is melted and smooth. 

Serve with sliced baguette or crackers. 

Vegetable Dip

Vegetable Dip

1 small container (250 g) sour cream 

Equal amount of mayonnaise 

1 Tbsp. seasoned salt 

1 Tbsp. dried dill 

1 Tbsp. onion flakes 

1 Tbsp. dried parsley 

1/2 tsp. garlic powder 

1/2 tsp. salt 

Mix together and allow flavours to blend for at least 3 hours. 

Will keep in refrigerator 2-3 weeks.