Author Archives: Julia Ann

CRANBERRY ORANGE SALAD

Cranberry Orange Salad

Cranberry Orange Salad is for all seasons, not just Thanksgiving. Delicious with turkey, pork, beef or lamb and great with sandwiches.
Prep Time30 mins
Cook Time0 mins
Total Time2 hrs 30 mins
Course: Salad or Relish
Cuisine: American
Servings: 8 servings
Calories: 73kcal
Author: Julia Ann

Equipment

  • food processor
  • large bowl
  • serving bowl

Ingredients

  • 12 ounces fresh whole cranberries or frozen whole berries
  • 1 medium naval orange
  • ¾ cup sugar
  • ¼ cup gelatin powder cherry or strawberry
  • ¼ cup coarsely chopped pecans

Instructions

  • Chop cranberries in blender or food processor.
  • Pour into large bowl.
  • Using the whole orange, cut into quarters or smaller and chop in the blender or processor.
  • Add the orange pieces to cranberries.
  • Stir in the sugar, gelatin powder and pecans.
  • Cover; refrigerate at least 2 hour to dissolve sugar and cool.

Notes

Fresh Cranberry Salad can be frozen after it is frozen, thaw before serving.

Nutrition

Calories: 73kcal | Carbohydrates: 19g | Sodium: 1mg | Sugar: 19g

In 2016, 98% of world production of cranberries resulted from the United States, Canada, and Chile. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom, and at Christmas and Thanksgiving dinners in the United States and Canada.[6] https://en.wikipedia.org/wiki/Cranberry

An entree idea: chicken with cranberries

Nutritional value of Cranberries

Raw cranberries are 87% water, 12% carbohydrates, and contain negligible protein and fat (table). In a 100 gram reference amount, raw cranberries supply 46 calories and moderate levels of vitamin Cdietary fiber, and the essential dietary mineralmanganese, each with more than 10% of its Daily Value. Other micronutrients have low content (table). https://en.wikipedia.org/wiki/Cranberry

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice ® bring you great recipes for your cooking experience.

 ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S, Pat & Trdmk Off.” Reg “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice ® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Beasts
Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts are a milder flavor of tartness and spicy heat. Lemon juice, lemon zest and crushed red pepper flakes provide the mild tart and spicy flavor.

Garlic and fresh rosemary sprig enhances the flavors of this chicken entree.

Lemon Bar-B-Que Chicken Beasts

Lemon juice, lemon zest and roasted red pepper flakes give the tartness and heat to these chicken breast filet. Herb and a seasonings give an extra flavor for mild barbecue taste.
Prep Time1 hr
Total Time2 hrs
Course: Entree
Cuisine: Italian
Servings: 2
Calories: 244kcal
Author: Julia Ann

Equipment

  • Glass bowl to marinade
  • Broiler pan

Ingredients

  • 2 chicken beasts boneless
  • ¼ c olive oil extra virgin
  • 2 teaspoons lemon zest finely grated lemon rind
  • 1 tbsp lemon juice fresh lemon
  • 1 clove garlic large clove minced
  • ½ teaspoon roasted red pepper flakes
  • 1 teaspoon whole rosemary leaves dried
  • teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 sprig fresh rosemary or parsley

Instructions

  • Cut the chicken breasts into 3-4 strips.
  • Make the marinade, barbecue sauce, by mixing the oil, lemon zest, lemon juice, garlic , crushed roasted red peppers and dried whole rosemary in a small mixing bowl.
    Add salt and pepper, more or less to taste. Whisk to blend.
    Place the chicken in shallow glass bowl; pour marinade over the chicken pieces.
    Cover bowl and marinate in refrigerator at least 1 hour to 4 hours.
    Preheat the oven broiler (or use a grill).
    Prepare broiler pan by covering with aluminum foil.
    Place chicken strips on broiler pan.
    Cook under hot broiler or on the grill for 6-8 minutes, turning until tender.
    Put on serving plate garnished with rosemary, parsley sprig or lemon wedge,

Notes

The right internal temperature for cooked chicken is 165° F.
 
 
 

Nutrition

Calories: 244kcal | Carbohydrates: 1g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Iron: 1mg

In the U.S. Midwest potatoes are often fixed with chicken, usually mashed potatoes with gravy. The Lemon Bar-B-Que Chicken Breasts will not have the needed fat to make gravy, try something different such as: An Irish recipe for mashed potatoes and kale. A pasta side dish would be good too. How about a green vegetable, potatoes, and pasta? Use the recipe: green beans, red potatoes and bow-tie pasta as the side dish. Then you have potatoes and pasta!

https://cookbookinabox.com/our-recipes/vegetables-side-dishes/colcannon-kale/ https://cookbookinabox.com/our-recipes/pasta-rice/green-beans-red-potatoes-and-pasta/

Because this was a large plant and will grow taller, it was placed in separate pot.

Rosemary can be grown in your own garden in the sunlight and warm temperature. The sprigs are of flat needles which are used cooking. Often used in meats such as pork, salmon, lamb and chicken. Soups and sauces are enhanced by its pungent flavor and fragrance; it is an evergreen and available all year. When cooking with rosemary, pull off the leaves from the stem to wash an dry. According to httpss://whfoods.org rosemary stimulates the immune system and improving digestion. It may reduce the severity of asthma attacks. http://whfoods.org/genpage.php?tname=foodspice&dbid=75

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.   ©2007-2019 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat & Trdmk. Off. “Reg “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery®  cookbookinabox® All rights reserved.

Macaroni and Cheese Salad

Macaroni and Cheese is an all time comfort food, when it hot, cheesy and ready for any meal. Children love it and sometime only food they will eat. So give the kids a treat and have macaroni and cheese with vegetables. They need their vegetables too.

This is an old favorite summer recipe I recently found in an old cookbook box. Macaroni and Cheese is easily made and a real keeper without the mayonnaise to worry about on an outdoor picnic. It is also very good for a week night dinner.

Macaroni and Cheese Salad

Macaroni and fresh vegetables with a spicy cheese and mustard dressing. A good dish for picnics and carry-ins; will become your summertime favorite.
Prep Time30 mins
Refrigeration8 hrs
Total Time8 hrs 30 mins
Course: Salads
Cuisine: American
Keyword: , cheese, , vegetables, macaroni
Servings: 8
Calories: 74kcal
Author: Julia Ann

Equipment

  • Large kettle to cook macaroni
  • Large bowl to prepare salad

Ingredients

  • cups dry macaroni
  • 4 cups water
  • ¼ cup celery diced
  • ¼ cup carrots shredded
  • ¼ cup yellow onion, diced
  • ¼ cup green pepper diced
  • ¼ cup pickle relish sweet relish
  • 1 10½ can cheddar cheese soup
  • ¼ cup vegetable oil
  • 2 tbsp vinegar cider or wine
  • 1 teaspoon sugar
  • 1 teaspoon prepared mustard Dijon mustard an option
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon each salt and pepper
  • 1-2 tbsp black olives sliced

Instructions

  • Bring water to boil, add macaroni to boil 9 to 10 minutes.
  • Drain macaroni, put in bowl and cool in refrigerator for 30 minutes.
  • Chop vegetables.
  • Mix soup and seasonings, beat with mixer until well blended.
  • Add vegetables and the dressing into macaroni.
  • Option to decorate with sliced black olives on top before chilling 8 hours

Nutrition

Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg
Macaroni and Cheese Salad
Favorite Picnic Fare: Macaroni and Cheese Salad

I am always planning a full meal with whatever dish I will be serving. With the macaroni and cheese salad, think of a casual menu such as Barbeque chicken wings, a green salad and Platte County Pie.

Canning Maple Mesquite Bar-B-Que Sauce
Spinach-Romaine Lettuce Salad
Platte County Pie

Let me know if you try the Mararoni and Cheese salad.

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®     Brings you great recipes for your cooking experience.

©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery®   cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg.  “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox®  All rights reserved.

Crustless Spinach Quiche

Crustless Spinach Quiche

Crustless Quiche
Luncheon of Crustless Spinach Quiche

Everyone needs a Go-To-Recipe for those quick meals, whether it be brunch, lunch, or supper/dinner.  Crustless Spinach Quiche is the just the right dish for such a time.  This Quiche  easy to assemble and bake; serve a green salad or a fruit gelatin salad and crusty bread for a light and filling meal.

Honey Whole Wheat Bread
Honey Whole Wheat Bread just out of the oven.

Recipe for the Crustless Spinach Quiche

Crustless Spinach Quiche
Serves 4
A tasty spinach quiche to easily bake and served for brunch, lunch, or a dinner side-dish. Baked in a 9-inch pie plate without making a crust.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
488 calories
6 g
321 g
38 g
32 g
20 g
237 g
816 g
2 g
0 g
15 g
Nutrition Facts
Serving Size
237g
Servings
4
Amount Per Serving
Calories 488
Calories from Fat 334
% Daily Value *
Total Fat 38g
58%
Saturated Fat 20g
102%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 321mg
107%
Sodium 816mg
34%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
10%
Sugars 2g
Protein 32g
Vitamin A
190%
Vitamin C
8%
Calcium
75%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1/4 cup onion, chopped
  3. 1/4 cup mushrooms, chopped
  4. 10 ounces of frozen chopped spinach, thawed and drained
  5. 5 eggs beated
  6. 3 cups shredded cheddar cheese
  7. 1/4 teaspoon salt (optional)
  8. 1/4 teaspoon black pepper
  9. Additional options: Tabasco, Italian Seasonings, Oregano Flakes
Instructions
  1. Preheat oven to 350F.
  2. Grease 9-inch pie plate.
  3. Heat oil in large skillet.
  4. Add onions, cook until soft.
  5. Stir in spinach, cook until moisture evaporates.
In a large bowl
  1. combine beaten eggs, cheese, salt, other seasonings.
  2. Add spinach.
  3. Stir to blend, pour into a greased 9-inch pie plate.
  4. Bake at 350 F, 30 minutes.
  5. Let set to cool, 10 minutes. Serve.
beta
calories
488
fat
38g
protein
32g
carbs
6g
more
cookbookinabox® - The Art of Gourmet Cookery https://cookbookinabox.com/
July 4Th Lunch Idea
Crustless Spinach Quiche

©2007-2019 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Valelntine's Trea

Skillet Chocolate Fudge

 

Valelntine's  Trea

Valentine’ THE HOLIDAY FAVORITE

 

Valentine’s Day and Christmas

 

Skillet Chocolate Fudge

Skillet Chocolate Fudge

 

Valentine and Christmas Candy or any candy is now my favorite, however this was one recipe which  begs to be tried.  Skillet Chocolate Fudge is an old recipe found in a box of recipes stored and forgotten.  It is easy and quick; it does not use a candy thermometer to know when it is ready.  Using the electric skillet at 280 F  does it for you.  

Here Is Skillet Fudge!

Please note due to technical problems, use only 1 line of ingredients when you see duplication of same ingredient.  

 
Prep time
Cook time
Total time
 
A quick and easy chocolate fudge recipe made in a skillet.
Author:
Recipe type: Candy
Cuisine: American
Serves: 2 pounds
Ingredients
  • 2 cups sugar
  • 2 cups sugar
  • 3 tablespoons butter
  • 3 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 cup evaporated milk
  • 1 cup evaporated milk
  • ½ cup miniature marshmallows
  • ½ cup miniature marshmallows
  • 1½ cups semi-sweet chocolate bits
  • 1½ cups semi-sweet chocolate bits
  • ⅔ cup chopped pecans
  • ⅔ cup chopped pecans
  • 1 teaspoon vanilla extract
Instructions
  1. Prepare a 9 x 9 inch pan lined with aluminum foil and/or well buttered.
  2. Combine the first 4 ingredients into an electric skillet.
  3. Set the temperature at 280 F.
  4. Stirring to blend, bring the ingredients to a boil.
  5. Boil for 5 minutes while stirring constantly.
  6. Turn the skillet off.
  7. Add the marshmallows, chocolate chips and vanilla.
  8. Stir until the marshmallows and chocolate chips are melted and blended smoothly.
  9. Pour the candy into the prepared pan.
  10. Cool.
  11. If poured into pan lined with aluminum foil,, lift out and cut into squares.
Notes
Milk chocolate, dark chocolate or white chocolate chips can be used in place of the semi-sweet chocolate chips. ......................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

There are so many  fudge recipes available on the internet, cookbooks, newspapers and magazines.  I am certainly this has been viewed and used many times.  My original recipe was published in a small booklet put up by the Indiana Public Service in  1977.  What is so special about this,  I made it and it fudged!  I hope you try it and enjoy.

Skillet Chocolate Fudge

Skillet Chocolate Fudge

 Happy Holidays to you from cookbookinabox!

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.