Uncle H's Hideaway...

This is my Recipe page. I hope you'll find something to your taste here to plan your evening meal.    Back to Homepage

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Table of Contents

Turkey Stuffing with Stir Fried Turkey
Uncooked Fudge
15-Minute Chicken Dinner & Rice
Crispy Chicken Nuggets
Cheesy Hamburger Mac
Italian Pizza Bowl Salad
Stir Fried Chicken/Vegetable and Rice
Meatball Vegetable Soup
Recipes - Croquettes:
Croquette White Sauce
Salmon Croquettes
Chicken Croquettes:
Spinach Dip
Knorr® Mediterranean Chicken

  THE FOLLOWING RECIPE I use when I'm in the mood for turkey but not for the hassle of baking one in the oven. The thought occurred to a few years ago that since turkey usualy comes with turky stuffing, why not make a dish of turkey stuffing with turkey? I tried it the other day, and if I do say so myself, it is very tasty and I've found a way to even make turkey taste better. Like the rest of my dishes, it's a very easy dish to prepare, doesn't take much time, and provides a nice change every so often. Since we all have our likes and dislikes, you may want to add to or delete some of the suggested ingredients.

Turkey Stuffing with Stir Fried Turkey

To prepare this dish, you will need:
1 1/2 lb Turkey London Broil Cut or Filets 1 15 oz. bag of Stuffing Mix 2 sticks of Margerine 2 cups boiling water 2 Tbsp Olive or Vegetable Oil 2 Tbsp Sweet Thai Soy Souce 1 tsp Onion Powder 1 tsp Poultry Seasoning 1 tsp Italian Seasoning 1 tsp Garlic Powder 1 Celery Bunch 1/2 Medium Yellow Onion 1 Bunch Green Onions 1 Green Pepper 1/2 lb Broccoli 1 Wok

Preheat your oven at 375 degrees.   Cut the turkey into 3/4 inch cubes and place in medium size bowl, sprinkle with Poultry seasoning, Onion Powder, Garlic Powder, and Italian Seasoning. Mix turkey cubes well with seasoning and put aside.   Finely cut up green onions, half of celery bunch, yellow onion half, broccoli, and green pepper. Place cut vegetables into an extra large bowl. Add the turkey stuffing and mix well.   Pour a two table spoons of oil (vegetable or olive) in the wok, add the turkey cubes, stir fry (at 300 degrees) until turkey cubes are seared on all sides, add the Thai Sweet Soy Sauce and stir the turkey cubes in the mixture until they are fully covered with the soy sauce.   Remove the fried turkey cubes from the wok and add to the turkey stuffing mixture in the bowl.   Pour the mixture of boiling water and melted margerine over the stuffing mixture and mix it well to ensure that the stuffing has been soaked completely.   Transfer the resultant mixture into oven proof glass containers (requires two) tamping contents down into the bowls and place them side by side (if oven large enough) or do one first, then the other, and bake for about 30 minutes. Serve with cranberries and sweet or scalloped potatoes.

   THE FOLLOWING RECIPE was requested by a "Hints From Heloise" reader. The recipe was published in the Washington Post, Tuesday, January 2, 2001.  Heloise attributed the recipe to Karen Haram, the food-and-wine editor of her hometown paper, the San Antonio Express-News.

Uncooked Fudge

To prepare the Fudge, you will need:
1 package (8 ounces) cream cheese, softened 4 cups powdered sugar, sifted 4 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract Dash of salt 1/2 cup pecans or walnuts, chopped

   Place the softened cream cheese in a bowl and slowly add the sifted powdered sugar while mixing.  When mixed well, add the melted chocolate and stir well.  Now add the vanilla extract, salt and nuts and mix thoroughly.

   Last, grease an 8-inch square pan and, using a spatula, spread the fudge mixture into it.  Chill until firm and cut into small squares.  This recipe will produce about 1¾ pounds of creamy fudge.  When you make yummy homemade fudge, keep it as fresh as possible by storing it in the fridge.

   THE FOLLOWING RECIPEs are from the Knorr® advertisement in the Smart Source Coupon flyer that I found.

Spinach Dip

Prep/Cook:  5 minutes  Chill Time: 2 hours  Servings 4 cups

To prepare this dish, you will need:

  • 1 package (10 oz.) frozen chopped spinach, thawed and drained
  • 1 container (16 oz.) sour cream
  • 1 cup Hellman's® or Best Foods® Mayonnaise
  • 1 package Knorr®Recipe Classics® Vegetable Soup, Dip and Recipe Mix
  • 1 can (8 oz.) water chestnuts, drained and chopped (optional)
  • 3 green onions, chopped


    In medium bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed.

    Cover, chill 2 hours to blend flavors.

    Stir well. If desired, spoon into round bread bowl. Serve with cut-up vegetables or chips.

    Knorr® Mediterranean Chicken

    Servings 4

    To prepare this dish, you will need:
  • 1 Tbsp. olice oil
  • 4 boneless, skinless chicken breast halves, pounded (about 1 ¼ lbs.)
  • 1 ¾ cups water
  • 1 Tbsp. dry red wine (optional)
  • 1 package Knorr®Recipe Classics® Vegetable Soup, Dip and Recipe Mix
  • 2 tbsp. thinly sliced basil leaves
  • ¼ cup of milk


    In 12-inch nonstick skillet, heat olive oil over medium-high heat and brown chicken about 8 minutes, turning once. Remove chicken and set aside.

    Into skillet, add water, wine, soup mix and 1 tablespoon basil. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes. Stir in milk. Return chicken to skillet. Simmer, Covered, 2 minutes or until chicken is no longer pink. Sprinkle with remaining basil and serve, if desired, with toasted Italian bread.

    Variation:Try topping each chicken breast with 1 slice prosciutto-stuffed mozzarella or fresh mozzarella during the last 2 minutes of cooking.


       THE FOLLOWING FOUR RECIPES are from the Kraft™ Dinner on Hand™ recipe flyer that I found some time ago. To look at the pictures of the servings, left click on Photo then left click on "Back to Recipes" to return to this page.

    15-Minute Chicken Dinner & Rice

    Prep/Cook:  15 minutes    Servings 4

    To prepare this dish, you will need:
  • 4 boneless skinless chicken breast halves
  • 1 can (10-3/4 oz.) CAMPBELL'S Cream of Chicken Soup
  • 1/4 tsp. each paprika and pepper
  • 2 cups Minute Rice  -  Uncooked
  • 2 cups fresh or frozen broccoli flowerets


    Heat  1 tablespoon of oil in a skillet. Add chicken and cook until browned. Remove chicken.

    Add  soup, 1 1/2 cups of water, paprika and pepper to skillet; stir, and bring to a boil.

    Stir in rice and broccoli; Top with chicken; Season chicken with additional paprika and pepper; cover. Cook on low heat 5 minutes or until cooked through.

    Tip: Try serving with cooked carrots and a salad tossed with your favorite KRAFT Dressing such as Thousand Island.

    ©2000 Campbell Soup Co.

    Crispy Chicken Nuggets

    Prep:  5 minutes  Bake:  15 minutes  Servings 4

    To prepare this dish, you will need:
  • 4 boneless skinless chicken breast halves (1 to 1-1/4 lb.) cut into 1-1/2 to 2-inch pieces
  • 1 packet  SHAKE 'N BAKE Seasoned Crispy Chicken Nuggets or Original Chicken Coating Mix
  • Dipping Sauce

  • KRAFT or BULL'S-EYE Original Barbeque Sauce
  • CHEEZE WHIZ Cheese Dip


    Moisten chicken pieces with water. Shake off excess.

    Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix.    Place in ungreased or foil-lined 15x10x1-inch baking pan.

    Bake at 400° F for 15 minutes or until cooked through.  Serve with dipping sauces.

    Try serving with KRAFT Deluxe Macaroni & Cheese Dinner and carrot sticks with KRAFT Ranch Dressing as a dip.

    Tip: Make it Easy Chicken cuts easier when partially frozen.

    TACO BELL and HOME ORIGINALS are registered trademarks owned and licensed by Taco Bell Corp.

    Cheesy Hamburger Mac

    Prep:  5 minutes  Cook:  15 minutes  Servings 4

    To prepare this dish, you will need:
  • 1/2 lb. ground beef
  • 1 package VELVEETA Shells & Cheese Dinner
  • 1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Medium Salsa
  • 3/4 tsp. each garlic salt and onion powder
  • 1/8 tsp. ground pepper


    Brown meat in large skillet; drain.

    Meanwhile boil 8 cups water in large sauce pan. Stir in Macaroni.  Boil rapidly 10 to 12 minutes or until tender; stirring occasionally.  Drain well.  DO NOT RINSE.

    Add Cheese Sauce Pouch and remaining ingredients to skillet.  Heat thoroughly on low heat; stir in Macaroni.

    Try serving it with a quick bagged salad tossed with your favorite KRAFT Dressing, such as Ranch.

    Tip Special Extra: Stir in 1 cup frozen corn with Cheese Sauce Pouch.

    ©TACO BELL and HOME ORIGINALS are registered trademarks owned and licensed by Taco Bell Corp.

    Italian Pizza Bowl Salad

    Prep:  10 minutes  Servings 8

    To prepare this dish, you will need:
  • 1 prepared pizza crust, cut into 8 wedges or 1 loaf Italian bread, cut into 16 slices, toasted.
  • 1 cup KRAFT Zesty Italian Dressing.
  • 1 pkg. (10 oz.) salad greens or 8 cups torn Romaine lettuce.
  • 1 cup sliced tomatoes, cut into quarters.
  • Suggested Toppings: OSCAR MAYER Pepperoni or Salami, cut in half, KRAFT Finely Shredded Mozzarella Cheese, sliced mushrooms, sliced green pepper, sliced pitted ripe olives, KRAFT Shredded Parmesan Cheese, red pepper flakes, dried oregano or anchovies.


    Brush each pizza wedge or bread slice with about 1 tablespoon dressing.

    Place greens and tomatoes in bowl. Toss lightly with remaining dressing.

    Spoon green mixture over pizza crust or bread. Top with desired toppings.

    Try serving it with a quick bagged salad tossed with your favorite KRAFT Dressing, such as Ranch.

    Tip Great Substitute: Substitute 8 pita bread rounds for pizza crust.

      THE FOLLOWING RECIPE I use when I'm in the mood for a dish of stir fried vegetables, chicken, and rice. It's a very easy dish to prepare, doesn't take much time, and provides a nice change every so often. Feel free to vary the amounts of the ingredients according to your particular taste, you may come up with something much better than I did.

    Stir Fried Chicken/Vegetable and Rice

    To prepare this dish, you will need:
    1 lb Chicken Filets 2 Tbsp Olive Oil 1 Tbsp Sweet Soy Souce 1 1/2 tsp Poultry Seasoning 1 1/2 tsps Indian Curry Powder (optional) 1 tsp Italian Seasoning 1 tsp Garlic Powder 3 Celery Stalks 1 Medium Yellow Onion 1 Bunch Green Onions 1 Green Pepper 1 Bunch Parsley Twigs 1/2 lb Broccoli 1 1/2 to 2 Cups of Long Grain Rice 1 Small White Head of Cabbage 1 1/2 tbsps thick Soy Sauce 1 Wok and 1 Rice Cooker or a 2 qt. Cooking Utensil with tight fitting lid Water - Enough to cover the rice so that when you place your index finger on the top of the rice the    water reaches your first knuckle. Salt to taste for the rice Finely chopped Red Chili Pepper(s) to taste


       Place rice in cooker or cooking pan, add water and salt to taste. Put on stove and wait until water starts to boil. Immediately turn stove down to lowest setting, place lid on pan tightly so steam cannot escape, and let rice simmer for about ten minutes. Take lid from pan and stire rice JUST ONCE. Place lid back on the pan and leave it steam another ten minutes. Thereafter, check every so often to see if all water has been absorbed by the rice. When it's done, stir the rice once more to bring the bottom part to the top and let stand until stir frying of chicken and vegetables completed. Cut the chicken into 3/4 to 1 inch cubes. Place olive oil and soy sauce in wok, set temperature on 250 degrees and add chicken pieces. (See below for directions to obtain the soy sauce.) Sprinkle poultry seasoning, indian curry powder, garlic powder and italian seasoning on the chicken and stir fry until chicken pieces are well cooked. Remove chicken pieces from wok. Roughly cut onion, put aside. Chop up green onions, celery, broccoli, and green pepper. Finely cut parsley sprigs and put aside. Lastly, slice cabbage head into 3/8 to 1/2 inch slices and put aside. Stir fry vegetables, starting with the yellow onion. stir fry until soft, add broccoli and stir fry until broccoli becomes dark green. Add green pepper and cabbage slices. Keep stirring until green pepper and cabbage slices are soft. Add finely chopped sparsley and continue to stir until all vegetables soft enough to your liking. Add chicken and rice to vegetables and stir until well distributed in the dish. At this point you may want to add some more soy sauce and a finely chopped chili pepper for added flavor. Transfer rice dish to a bowl and serve. As always, the fun part is in the eating. Bon Appetit!!


       The following recipe I developed while experimenting with various ingredients in preparing my dinner. I hope you'll try them and enjoy the final product. Feel free to vary the amounts according to your particular taste, you may come up with something much better than I did. I must add, however, that when I prepare my meals, I never measure the ingredients, so any amounts used in the recipe are approximations, not exact amounts.

    Meatball Vegetable Soup

    To prepare the meatballs, you will need: 1 lb Ground Beef  (92% lean) 1 raw Egg 1 tsp Garlic Powder 1 tsp Chili Powder 2 tsps Indian Curry Powder (optional) 1 tsp Italian Seasoning 1/2 tsp Ginger Powder 1/4 tsp Turmeric 2 tbsps dried Onion Flakes or 1 small yellow or red onion 2 tbsps dried Parsley Flakes or small bunch of Parsley 3 Celery Stalks 1 bunch Green Onions 1/4 cup Barbeque Sauce (any kind you like) 1 1/2 tbsps thick Soy Sauce 1/3 cup Bread Crumbs or 1/3 cup Quick Cook Oatmeal 1 3 qt. Cooking Utensil or larger 1 1/2 qts. Water or Vegetable Stock Paper Towels For the Soup, you will need: Noodles (whatever kind you like best) 5 Celery Stalks 1 Green Pepper 12 Baby Carrots 2 medium Potatoes 1 medium Yellow Onion 1 bunch Parsley 2 medium Broccoli Heads 1 small white Cabbage Head 1 large Tomato Salt according to your taste

       Pour the water in the cooking utensil and bring the water to a boil. While the water is getting ready to boil, place the ground beef in a medium size bowl and add the egg,garlic, chili, curry, and ginger powder,Italian seasoning,turmeric, onion and parsley flakes. If you decided to use a fresh onion and parsley flakes, chop up the onion, green onion and parsley into very small pieces, about 1/4 inch. Add to the ground beef and spices. Chop up the celery stalks into pieces about 1/8 to 1/4 inch square, the smaller the better, and add to the rest of the ingredients. Mix well by hand and add the barbeque sauce and soy sauce and continue to mix well. Add the bread crumbs or oatmeal as needed. The purpose of the bread crumbs and oatmeal is to make the mixture pliable so you can roll the small meatballs in your hand. If the mixture is too wet, it won't shape into a ball, if it's too dry, it won't hold together, so you'll have to experiment to get the right consistency.
           Roll the mixture into 1/2 to 3/4 inch meatballs and drop them into the boiling
    water.  Use the paper towels to clean your hands before washing them with liquid
    dish detergent and warm water.  The dish detergent will help to remove the grease
    from the meat off your hands.
           While the meatballs are cooking, peel and wash your potatoes, roughly chop them
    and the other soup ingredients and add to the boiling water and meatballs.  Add as
    much of the noodles as you wish but be careful not to add too many because they
    will expand and thicken the soup. After all the ingredients have been added, allow
    the soup to simmer on low for about 20 to 30 minutes. Keep an eye on the soup to 
    ensure it doesn't get too thick, otherwise, add water to keep it at the desired
    consistency. The soup will be done when the vegetables and noodles are soft.
           For extra flavor, I add 1/2 of the package of the seasonings in the stock packet
    found in Wyler's Soup Starter.  For a variation in the soup, I also add about 1/3
    cup of Harvest Blend White and Wild Rices with Garden Vegetables, if I can find them
    or Uncle Ben's rice mixtures.  Experiment if you want, like boiling water, you can't
    mess up soup, only make it better.  The amounts I suggested should give you almost
    a gallon of soup, enough for a few days for a hungry family.  As an aside, save the 
    water you use for cooking your vegetables.  It contains a lot of vitamins that are
    cooked out of the vegetables and comes in handy for making soup or gravy.  Save it
    in a glass bottle or jar in your refrigerator. A note of caution--place the bottle
    or jar in your kitchen sink before you pour the stock into the container in case it
    should crack from the heat of the stock.  Also, so that your refrigerator won't run
    needlessly to cool the interior, let the stock cool before placing it in the

    Soy Sauce:

           The thick soy sauce in the recipe you can obtain from any Oriental Market store.
    Ask for the "Kwong Hung Seng Sauce".  It is a sweet soy sauce in a 19 fl. oz. bottle 
    and is made in Thailand.  The label on the bottle is colored in a green border and
    has a red, white and pink logo with a dragonfly on it.  Alternatively, you can buy
    it off the internet at  All Things Dutch or can also call them at 1-800-Try-Dutch.
    You'll be looking for a bottle with a yellow label bearing the words Conimex Ketjap
    Manis. To find it, click on Online Shopping, then on "Indonesian" on the left side.
    You'll find it listed as 3001 Katjap Manis.  Click on the "3001" and a picture will
    appear of the bottle. The soy sauce at this site is $6.25 for a 17 oz. bottle, while
    the Thai soy sauce is between $3 and $4 per bottle and is also thicker than the
    Indonesian. To pour the soy sauce from the Thai bottle, cut off the nipple on the
    cap, tilt the bottle and pour.
    I'm sure you'll enjoy your creation.  'Bon Appetit'


       The following recipes were taken from the Modern Encyclopedia of Cooking Vol I by Meta Given, published by J. G. Ferguson Publishing Company, Chicago, New Revised Edition Copyright © 1959 by Meta Given.


    Recipes - Croquettes

    General Directions for Making Croquettes

       Ingredients:  To make delicious croquettes chop food so it is identifiable, never grind it. Adding a little finely chopped celery or green pepper to some mixtures gives croquettes a pleasant crunchy "bite."

       To make croquettes, you will need Croquette White Sauce, appropriate seasonings (see individual recipes), chopped cooked meat, poultry, fish, eggs, etc., fine dry bread or cracker crumbs, egg beaten with water to coat croquettes and shortening for frying.

       Measuring, shaping, coating, drying-off: Measure out mixture by 1/4 or 1/3 cupfuls onto waxed paper spread with crumbs, and placed on a cookie sheet. Spreading crumbs on waxed paper saves dishes and time. Place in refrigerator to chill. When cold and firm, shape measured portions neatly into cone or cylindrical shapes. Roll in the crumbs, then in egg mixture and again in crumbs. To produce a crisper crust on croquettes, stand [them] 1/2 hour in a cool place or refrigerator for coating to dry off.

       Frying: Just before serving time, heat shortening from 360º to 365º F. Place croquettes, cones upright, cylinders on side, in frying basketand lower into hot fat, adjusting heat to keep at a constant temp[erature] around 350º F. Fry to a rich brown, from 3 to 4 min[utes] time depending on size. Lift basket up and gently turn croquettes onto absorbant paper placed in a shallow pan to drain, then place in slow oven (250º F) to keep hot until serving time, not more than 10 to 15 min[utes] for best eating quality. Serve with appropriate sauce, if desired. [I recommend either mustard or sweet and sour sauce. The Chinese mustard gives it an especially good "bite."]

       Hint: Cover leftover croquettes and store in refrigerator. Reheat next day on an open shallow pan in a moderately hot oven (400º F) for 12 to 15 min[utes]. As good as freshly fried ones.


       Did you know a few twirls of a rotary beater give a smooth finishing touch to White Sauce?

    1/2 cup butter or margarine1 tsp salt
    1/2 cup flour1/4 tsp pepper
    2 cups milk1 egg, beaten

       Melt butter in saucepan over low heat, add flour in 2 portions, blending until smooth. Add milk gradually stirring constantly to keep smooth. Continue stirring until sauce boils, then simmer 5 min[utes]. Stir in seasonings. Remove from heat and beat in the egg, then cook and stir another 2 min[utes]. [Makes a]bout 2 cups.

       Hint: Cool White Sauce by covering and setting saucepan in cold water. Change water occasionally and stir sauce frequently to prevent "skin" or film from forming [on the sauce].


    1/2 recipe Croquette White Sauce2/3 cup fine dry bread crumbs
    1 tbsp lemon juice1 egg beaten with
    1 tsp onion juice, optional1 tbsp water
    1 lb can pink or red salmon   Shortening for frying

       Make Croquette White Sauce using the juice from salmon as part of liquid. Stir in next 2 ingredients. Discard skin from salmon. Fold the flaked fish and crushed bones into white sauce. Cool mixture. Measure 1/3 cup portions onto the crumbs spread on waxed paper. Chill. When firm, shape portions neatly into cones, balls or cylinders. Coat cones, dry off and fry at 365º F as described under General Directions. Serve with Egg, Tartar or Tomato Sauce. 4 to 5 servings.


    1/2 recipe warm Croquette White Sauce1/3 cup mushrooms, sauteed,
    2 cups finely diced moist Salt and pepper
      cooked chicken, no skin1/2 cup fine dry bread crumbs tbsp water
    1/2 cup blanched slivered 1 large egg beaten with
      almonds or1 tbsp water
       Shortening for frying

       Make White Sauce. Turn sauce and next three ingredients into mixing bowl and fold together until well blended. Season to taste, then cool. Measure 1/3 cup portions onto crumbs spread on waxed paper. There should be 6 or 7 portions. Slip a cookie sheet or a piece of clean cardboard under waxed paper and place in refrigerator to chill for an h[ou]r. Remove and shape neatly into cones. Roll carefully in crumbs, then in egg mixture and again in crumbs. Let croquettes stand 1/2 hour in refrigerator or cool place for coating to dry off. Fry in shortening heated to 365º F according to General Directions, above. [Makes] 4 servings.

    For Turkey Croquettes you could use the above recipe and substitute turkey for chicken.

    Chocolate Covered Peanut Butter Balls

    1 Box Confectioners Sugar1 Stick Butter
    1 Tsp Vanilla1 1/2 Cups Peanut Butter (12 oz.)
    1/2 Bar of Parafine WaxToothpicks
    16 Oz. Semi-Sweet Chocolate Chips1/4 Cup Water

       Combine and thoroughly mix together peanut butter, sugar, water and butter (room temperature), then mix in vanilla. Roll into balls about 1 inch or less in diameter. Put a toothpick into each ball. Place the balls on a tray and place them in the freezer. Melt wax half way (you can substitute or add some butter in place of the wax) and add the chocolate. Melt mixture so that it is of a soupy consistency. Dip balls into chocolate mix using toothpick as a handle, set chocolate covered balls on tray and freeze to harden chocolate. Remove from freezer. Remove toothpicks. Place balls into storage container. Then refrigerate to prevent the chocolate from getting soft.

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    E-Mail: Manus843@lycos.com