Webb Weekly Cookbook!

 Plan you next meal with any of these great recipes!

If you have recipes that you would like to submit please e-mail them to stephturi@yahoo.com or mail them to:
280 Kane Street, Suite 2
South Williamsport, PA 17702

Mango Peanut Crisp

 McNeil’s Chicken Divan - Serves 4
  Ingredients: 4 Boneless Chicken Breasts (skin off), 1 head of Broccoli, 1 quarter of a sweet onion, 1 24 oz can of Cream of Mushroom Soup, 1 cup heavy cream, 2 tablespoons fresh chopped parsley, salt and pepper to taste, 1 teaspoon nutmeg, 2 cups of minute rice, 1 tablespoon of Olive Oil.
  Directions: Cut each chicken breast into 6 to 8 bite sized pieces. Dust lightly with flour and brown the pieces on both sides in olive oil. Clean and cut the broccoli into bite sized florets. Dice the onion and add it to the mushroom soup and heavy cream in a mixing bowl. Add nutmeg to the mushroom soup mixture. Spray a non-stick cooking spray into a large baking dish. Layer the chicken and broccoli in the baking dish. Pour the sauce over the chicken and broccoli.  Cook for approx 1 hour at 350 degrees. Sprinkle chopped parsley over the top. Cook the minute rice so it is prepared when the chicken has completed cooking.
  Serve: Spoon rice onto a plate and then spoon Chicken Divan over the rice. Enjoy.

Champagne Peach Punch

Ingredients
  1 16-ounce package frozen sliced peaches
  1/4 cup sugar
  2-1/2 cups orange juice
  1 750-milliliter bottle champagne or sparkling wine or 4 cups unsweetened pineapple juice
  Cubed or crushed ice

Directions
  1. Thaw peaches at room temperature but do not drain. Place peaches and their juice in a blender container or food processor bowl. Add sugar. Cover and blend or process until smooth.
  2. Transfer pureed peaches to a 2-quart pitcher. Stir in orange juice and lemon juice or lime juice. To serve, slowly stir in champagne, sparkling wine, or pineapple juice. Serve over cubed or crushed ice. Makes about 12 (5-ounce) servings.
  Make-Ahead Tip: After stirring in orange and lemon juices, cover and refrigerate overnight or until serving time.

Peach Cobbler

If fresh peaches are out of season, substitute the same amount of frozen peach slices. Just thaw them before you use them.

2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons chilled stick butter, cut into 6 pieces
1/4 cup plus 2 tablespoons cold water
Vegetable cooking spray
6 cups peeled, sliced peaches (about 3 3/4 pounds)
3/4 cup firmly packed brown sugar, divided
2 1/2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 teaspoon water
1 tablespoon sugar

In food processor bowl; add first 3 ingredients, and pulse 2 or 3 times. Add butter pieces, and pulse 10 times or until mixture looks like a crumble mixture. With processor running, slowly add cold water through food chute, mixing just until combined (do not form a ball).
Gently press flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 15- x 13-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheet of plastic wrap. Invert and fit dough into a 2-quart baking dish coated with cooking spray, allowing dough to extend over edges of dish; remove top sheet of plastic wrap.
Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl; toss gently. Spoon peach mixture into prepared dish; fold edges of dough over peach mixture (it will only partially cover peaches). Sprinkle remaining 1/4 cup brown sugar over peach mixture; sprinkle with almonds.
Combine egg and 1 teaspoon water in a small bowl; stir well. Brush egg mixture over dough, and sprinkle with 1 tablespoon sugar. Bake at 375 for 45 minutes or until filling is bubbly and crust is lightly browned. Let cobbler stand 30 minutes before serving.
*** If you want to save time...purchase already made pie dough by Pillsbury. The dough can be found in your grocers dairy cooler.***

Vegetable Lasagna Casserole
Serves 16-20

2 16-ounce packages of lasagna noodles
2 onions, chopped
2 green peppers, chopped
4 cups broccoli, chopped
4 cups cauliflower, chopped
2 16-ounce cartons low-fat cottage cheese
4 cups grated mozzarella cheese
2 16-ounce cans tomato sauce
1 23-ounce can tomato juice
2 Tbs. cooking oil
1 clove garlic, minced
Basil, oregano, rosemary or Italian spice mix

Spread 2 tablespoons of oil in the bottom of two 9x13-inch pans.

Layer one package uncooked noodles on bottom of pan, overlapping 1/2 inch. Top noodles with half of the chopped onions, peppers, broccoli and cauliflower. Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese with half the mozzarella cheese. Pour 1 can of tomato sauce over mozzarella. Lightly sprinkle with minced garlic and seasonings. Repeat layers, beginning with noodles. Pour tomato juice over completed layers, filling the pans no more than 1/2 inch from the top to prevent boiling over. Bake 50 to 60 minutes at 350 degrees. Cool 10 minutes.

Serve with Parmesan cheese, if desired.

Strawberry Pretzel Squares

Prep Time: 25 min
Total Time: 4 hr 55 min
Makes: 20 servings, 1 square each

2 cups finely crushed pretzels

1/2 cup sugar, divided

2/3 cup butter or margarine, melted

12 oz. (1-1/2 [8-oz.] pkg.) PHILADELPHIA Cream Cheese, softened

2 Tbsp. milk

1 cup thawed COOL WHIP Whipped Topping

2 cups boiling water

1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin

1-1/2 cups cold water

1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator.

Grilled Chocolate-Sauced Dessert Kabobs

Prep: 20 min.
Grill: 5 min.

Ingredients

3/4 cup semisweet chocolate pieces

1/4 cup butter or margarine

2/3 cup sugar

1 5-ounce can evaporated milk (2/3 cup)

2 medium ripe nectarines or peaches

1/2 of a 10-3/4-ounce fresh or frozen pound cake

2 ripe bananas, peeled

6 whole strawberries, stemmed

Directions

1. For sauce, melt chocolate pieces and butter or margarine in a small saucepan over low heat. Add the sugar. Gradually stir in evaporated milk. Bring to boiling; reduce heat. Cook and stir over low heat for 8 minutes. Remove from heat; set aside.

2. Remove pits from nectarines or peaches; cut fruit into wedges. Cut the pound cake and bananas into 1-inch chunks. Alternately thread the peaches or nectarines, cake, and bananas on six 12-inch-long skewers. Add one strawberry to each skewer.

3. Grill kabobs about 5 minutes or until cake is toasted, turning once.

4. To serve, push fruit and cake from skewers onto dessert plates. Drizzle with the warm chocolate sauce. Makes 6 servings.

STRAWBERRY RHUBARB FREEZER JAM
5 c. rhubarb - wash, ends removed, leaves discarded, diced
5 c. sugar
1 (20 oz.) can crushed pineapple
1 (6 oz.) strawberry gelatin

In medium saucepan, combine rhubarb, sugar and pineapple; boil slowly for 20 minutes. Remove from heat and add gelatin stirring until thoroughly dissolved. Seal in sterilized jelly glass jars, wiping edge. Place sterilized lids and screw bands on sterilized jars and tighten. As jam cools, lids will pop. Cool to room temperature.
Wash and dry outside of jars. Place in freezer. Makes 8 eight ounce jars or 16 four once jars. Defrost to serve.

GRILLED CHOPS
3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 11/2-inch thick)
Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness. Brush occasionally with the marinade. Yield: 6 servings. These pork chops make a quick company dish. Our family enjoys them on the grill, as the simmer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler.