What Would Martha Cook?

Too Busy to Be Unprepared

Archives for March 2009

Sweet Spinach Salad

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3 T. orange juice concentrate
2 T. sugar
2 T. cider vinegar
1 T. finely chopped green onion
1/4 t. salt
1/2 c. canola oil
1 1/2 t. poppy seeds
1 pkg. fresh baby spinach
2 cans (16 oz.) mandarin oranges, drained
2/3 c. honey roasted Almond Accents

In a blender, combine the orange juice, sugar, vinegar, onion and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. transfer to a small pitcher or bowl. Refrigerate for one hour.

On salad plates, arrange spinach, mandarin oranges and almonds. Drizzle with dressing. Optional: add chow mein noodles and chicken for a delightful lunch! From Taste of Home magazine.

Grocery List
orange juice concentrate
sugar
cider vinegar
green onion
salt
canola oil
poppy seeds
baby spinach
mandarin oranges
Almond Accents

Approximate Cost: $4.88

Double Chocolate Gooey Butter Cakes

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8 T. – 1 stick butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-oz.) pkg. chocolate cake mix
1 egg, plus 2 eggs
1 – 8 oz. pkg. cream cheese, softened
3 to 4 T. cocoa powder
1 – 16 oz. box powdered sugar
1 t. vanilla extract
1 c. chopped nuts

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended.

Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula.

Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.

Let cake partially cool on a wire rack before cutting into pieces.
Yield: 20-24 servings. From Kimberly in The Siesta Fiesta Cookbook

Grocery List:
Butter
chocolate cake mix
eggs
cream cheese
cocoa powder
powdered sugar
vanilla extract
nuts

Approximate Cost: $5.20

Irish Spaghetti

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1 medium onion, chopped
2 T. canola oil
1 lb. ground chuck
1 t. salt
1 t. chili powder
1/2 t. chipotle Tabasco sauce
1/4 t. pepper
1/8 t. cayenne pepper
1 can cream of mushroom soup
1 can tomato soup
1 – 8oz. pkg. thin spaghetti noodles
2 T. butter
1 c. mozzarella
1 c. Parmesan cheese

In a frying pan on medium high heat, heat oil and sauté onions. Add meat, cooking until meat is browned–about 10 minutes. Drain meat and return to frying pan. Add seasonings and cook 2 minutes more. Reduce heat to low and add soups. Cover and simmer for 45 minutes.

Cook spaghetti, according to package directions. Drain. Place in the bottom of a casserole dish. Slice butter into 10 pieces and put on top. Stir to melt the butter and spread the noodles out again. Then pour sauce on top and cheeses. Bake in 350 degree oven for 10 minutes.

Grocery List
onion
canola oil
ground chuck
salt
chili powder
chipotle Tabasco sauce
pepper
cayenne pepper
cream of mushroom soup
tomato soup
thin spaghetti noodles
butter
mozzarella
Parmesan cheese

Approximate Cost: $6.47

Salmon Bake with Pecan Crunch Coating

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4 salmon fillets (about 1 1/2 inches thick)
1/4 t. salt
1/8 t. pepper
2 T. Dijon mustard
2 T. butter, melted
1 1/2 T. honey
1/4 c. soft breadcrumbs
1/4 c. finely chopped pecans
1 T. fresh parsley
1 lemon, sliced (opt.: for garnish)

Sprinkle salmon with salt and pepper. Place skin-side down in a lightly greased 11X7X1 1/2 ” baking dish. In a medium bowl, combine mustard, butter, and honey. Brush over salmon. In a separate bowl, combine bread crumbs, pecans and parsley. Spoon Evenly across top of salmon.

Bake uncovered at 375 degrees for 20-25 minutes, until the salmon is flaky. Garnish with lemon slices. From Southern Living’s Our Best Easy Weeknight Favorites.

Grocery List
salmon fillets
salt
pepper
Dijon mustard
butter
honey
bread
pecans
fresh parsley
lemon

Approximate Cost: $12.59

Spring Butterflies

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1 lb. butterfly or bow tie pasta
2 T. butter
2 T. finely chopped onion
8 oz. med. asparagus, cut into 1/2 inch diagonal slices
2 med. carrots, peeled and cut into 1/4 inch diagonal slices
2 t. chopped fresh thyme
4 c. chicken stock
1 – 10 oz. package frozen peas
1/2 c. fresh basil
1 t. salt
1/4 t. pepper
1/4 c. Parmesan cheese

Cook pasta in 4 cups chicken stock for 8-10 minutes or until tender. Reserve 2 cups chicken stock liquid. In a large frying pan, melt butter over medium heat. Add onion and cook 4 minutes. Stir in asparagus, carrot and thyme. Cook for 1 minute more. Add stock and increase heat to medium high heat. Cook until stock is reduced to 1 1/4 cups (about 3 minutes). Stir in peas and basil. Heat for 2 minutes more. Season with salt and pepper.

Drain pasta and pour into a warmed large bowl. Pour primavera sauce over the top and then sprinkle Parmesan cheese on top. From 365 Easy Italian Recipes.

Grocery List
bow tie pasta
butter
onion
asparagus
carrots
fresh thyme
chicken stock
frozen peas
fresh basil
salt
pepper
Parmesan cheese

Approximate Cost: $7.35