Appetizers |
Layered Ranchero Dip
A Favorite Appetizer in the Southwest
Serves: 4
1 package guacamole mix from Concord Foods
2 medium ripe avocados
1 4-ounce can chopped green chilies
4 oz. cheddar cheese shredded
1 cup sliced green onions
1 cup chopped tomatoes
small can ripe olives, chopped or sliced
bag of tortilla chips
Pit, peel and mash the avocados. Combine with Guacamole Mix. Spread on a large shallow serving platter (about 9" square). Sprinkle with chilies. Top with cheese, onions, tomatoes and olives. Serve with tortilla chips.
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Super Guacamole
Excellent party fare - guacamole with a flavorful twist.
Serves: 6 to 8
1 package Concord Foods Guacamole Mix
1 package Concord Foods Salsa Seasoning Mix
2 avocadoes
1 lb diced Roma plum tomatoes
1/4 cup chopped red onions
tortilla chips
Prepare Guacamole Mix according to package directions using the 2 avocadoes. Prepare Salsa Mix according to package directions, using the tomatoes and onions. Add 6 tablespoons of the prepared salsa mix to the prepared guacamole and blend gently with a fork. Serve with the tortilla chips. Also serve the remaining salsa with the tortilla chips.
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Taco Salad
A delicious, crowd pleasing, do-ahead appetizer from south of the border.
Serves: 8 to 10
1 pkg Concord Foods Salsa Seasoning Mix
1 lb diced Roma plum tomatoes
1/4 chopped red onion
1 lb ground beef
1 pkg Taco seasoning mix
6 cups shredded lettuce
8 oz. shredded Mexican blend cheese
4 oz. can chopped green chiles, drained
1 can sliced or chopped ripe olives, drained
1 pt sour cream
1 10-ounce bag of corn chips, crushed in the bag
Three hours before serving: Prepare salsa according to directions on package. Refrigerate. Brown beef, drain fat, and add taco seasoning mix according to package directions. Cool for 1 hour (to prevent lettuce from wilting).
Two hours before serving: In a large dish (approximately 10x15) Assemble salad in following order: shredded lettuce, seasoned beef, prepared salsa, shredded cheese, green chiles, ripe olives, sour cream. Cover and chill in refrigerator.
Just before serving: Top with crushed corn chips.
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Veggie Clam Dip
An Appetizing Combination
Serves: 6
1 package Concord Foods Veggie Dip Mix
1 pint sour cream (regular or low calorie)
1 6 1/2-ounce can minced clams , drained
celery ,carrots, broccoli, & cucumbers, sliced
chips (optional)
In a bowl, stir the Veggie Dip Mix and drained minced clams into the sour cream. Refrigerate for 1 hour or more to allow flavors to blend and dehydrated veggies to soften. Serve with sliced fresh vegetables and/or chips.
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Soups & Salads |
Chicken Tortilla Soup
This light Southwest style soup blends the flavors of chicken, corn, tomatoes and onions in a slightly spicy broth. Served with a salad, a bowl of this soup makes a satisfying meal.
Serves: 5 to 6
1 package Concord Foods Salsa Seasoning Mix
1 lb diced Italian Roma tomatoes
1/4 cup chopped red onions
2 14.5 oz cans chicken broth
1 8.5 oz can whole kernel corn, drained
2 cups cooked chicken breast, diced
12 tortilla chips
1/2 cup shredded Mexican cheese
sour cream
Prepare Salsa Mix according to package directions, using the tomatoes and onions. In a 3 quart saucepan, add prepared salsa, chicken broth, corn, and chicken. Heat over medium heat to simmer.
Ladle into bowls. Top with tortilla chips, shredded cheese and a dollop of sour cream.
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Clam Chowder
A Rich Zesty Soup
Serves: 3
1 package Concord Foods Broccoli Soup Mix
2 cups cold milk
1 small potato, peeled and diced
1 can minced or chopped clams
2 tbs margarine or butter
1/4 tsp dill (optional)
pinch of pepper (optional)
Follow steps 1 & 2 on the package directions for Cream of Broccoli Soup. Add potato, cover and gently simmer over low heat for 10 minutes; stir often. Drain clams, reserving 2 tbs. of the juice. Add clams to the prepared soup. Season with the reserved clam juice, dill and pepper, if desired. Simmer for an additional 3 to 5 minutes. Stir in the margarine or butter and serve immediately.
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|
Mexican-Style Chicken Lime Soup
Spice up your meal with this fiery creation, sure to make your mouth sizzle
Serves: 4
6 Cups chicken stock
2 Boneless, skinless chicken breasts, cut into thin slices
1 Tbsp olive or corn oil
8-10 Cloves garlic, minced
1 Small onion, thinly sliced
2 Medium Roma tomatoes, peeled, seeded and diced
1/3 Cup chopped cilantro
1-4 jalapeno peppers (depending on how hot you like it), thinly sliced
1/3 Cup Squeez-eez lime juice
Salt and pepper to taste
4 Corn tortillas, cut into matchsticks for garnish (or use tortilla chips)
Preheat oven to 350°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside. Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.
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|
Main Courses |
Chicken with Oranges
A tasty stir fry variation
Serves: 4
1 package Concord Stir Fry Mix
1 tablespoon brown sugar
3 or 4 drops hot pepper sauce
1/4 cup water
1 tablespoon vegetable oil
3/4 pound boneless chicken cut in thin strips
2 medium carrots thinly biased cut
1 green bell pepper cut in 3/4" pieces
3 sliced green onions
1 11-ounce can mandarin orange segments drained
1/3 cup slivered almonds toasted
hot cooked rice
Combine Stir Fry Mix, brown sugar and hot pepper sauce with water. Set aside. In a large skillet or wok, heat oil over medium high heat. Add chicken and stir fry for 2 minutes. Remove. Stir fry carrots and peppers 2 to 3 minutes. Add green onions and stir fry 1 minute. Add chicken and seasoning mixture and cook. Stir constantly until sauce thickens and glazes vegetables (1 to 2 minutes). Stir in oranges and almonds; cover and heat 1 minute. Serve promptly over hot cooked rice.
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Chop Suey
A delicious meal for the kids
Serves: 4
1 package Concord Foods Stir Fry Mix
1/2 cup water
3/4 pound boneless chicken ,beef or pork
2 tablespoons vegetable oil
2 stalks celery thinly cut
1 medium onion chopped
1 cup sliced fresh mushrooms
1 8-ounce can water chestnuts drained
1 16-ounce can chop suey vegetables
chow mein noodles
Combine Stir Fry Mix with water. Set aside. Cut meat into thin strips. In a large skillet or wok, heat 1 tablespoon of oil over medium high heat. Add meat and stir fry for 2 minutes. Remove. Heat remaining tablespoon of oil in skillet or wok. Stir fry celery, onion and mushrooms for 2 minutes. Add meat, water chestnuts and chop suey vegetables. Cover and simmer for 2 to 3 minutes. Stir in Stir Fry Mix; heat for 1 minute, stirring gently. Serve immediately over chow mein noodles.
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Creamy Sweet Potatoes
Makes nutritious sweet potatoes appealingly tasty.
Serves 5 or 6
1 package Concord Foods Sweet Potato & Yam Glaze
1/2 cup warm water
2 pounds peeled & cooked sweet potatoes
1 lightly beaten egg
2 tablespoons softened margarine or butter
1/8 teaspoon ground nutmeg
1 1/2 cups miniature marshmallows
Preheat oven to 350 degrees F. In a small bowl, use 1/2 cup of warm water to prepare Sweet Potato & Yam Glaze Mix according to package directions. In a large bowl, mash the cooked sweet potatoes. Add beaten egg, prepared Glaze, butter and nutmeg and mix well. Transfer to a greased 8" square glass baking dish. Bake at 350 degrees for 15 to 20 minutes or until hot. Top with marshmallows; return to oven until the marshmallows puff and melt, about 8 minutes. Serve.
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No Fuss Stir-Fry
Super fast stir-fry
Serves: 4
1 package Concord Stir Fry Mix
3 tablespoons water
1 pound lean ground beef
1 tablespoon vegetable oil
3 cups frozen oriental mixed vegetables, thawed
hot cooked rice
Combine Concord Stir-Fry Mix with water. Set aside. In a large skillet or wok over medium high heat, brown meat and crumble.Drain off fat; remove meat. Heat oil in skillet; add vegetables. Stir -fry 2 to 3 minutes or until tender but crisp. Add meat and seasoning mix to pan. Continue cooking, stirring constantly, until sauce thickens and glazes vegetables. (1 to 2 minutes). Serve promptly over rice.
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Oriental Vegetables
A vegetarian's delight
1 package Concord Foods Stir Fry Mix
1 tablespoon vegetable oil
2 medium carrots thinly sliced
6 to 8 ounces peapods fresh or frozen (thawed)
5 green onions sliced in 1" lengths
1 cup fresh mushrooms sliced
1 8-ounce can water chestnuts sliced, drained
1 8-ounce can pineapple bits, drained (reserve juice)
Combine Stir Fry Mix with 1/4 cup reserved pineapple juice. Set aside. In a large skillet or wok, heat oil over medium high heat. Add carrots and stir fry for 2 minutes. Add peapods, onions, and mushrooms; stir fry for 1 1/2 minutes or until tender but crisp. Add water chestnuts and Stir Fry mixture and cook. Stir constantly until sauce thickens and glazes vegetables (1 to 2 minutes). Add pineapple and heat for an additional minute. Serve promptly.
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Sauces |
Béarnaise Sauce
A Classic Made Easy
Serves: 4
1 package Concord Foods Hollandaise Sauce
1 cup water
1/2 teaspoon dried minced onion
1/2 teaspoon tarragon
1/4 teaspoon chervil
1 tablespoon white wine
Make up the Concord Foods Hollandaise Sauce according to package directions, adding the onion to the water. When sauce has thickened, stir in the tarragon, chervil, and white wine.
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Hot Spicy Dipping Sauce
A Tasty Dipping and Basting Sauce
Serves: 4
1 package Concord Foods Stir Fry Mix
1/2 cup water
2 tablespoons brown sugar
1/8 teaspoon Tabasco or other hot pepper sauce
Combine all ingredients in a small saucepan. Bring mixture to boil over medium high heat, stirring constantly. Serve warm with chicken fingers, egg rolls, etc.
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Desserts |
Blueberry Banana Cream Pie
A Wonderful Combination of Fresh Fruit Flavors
Serves: 6
1 package Concord Foods Banana Cream Pie Mix
1 1/2 cups cold milk
1 to 2 cup blueberries
1 banana
1 pie shell (regular or graham cracker)
Prepare filling according to step 3 of directions on box. Immediately fold blueberries into the filling and pour into pie shell. Prepare topping according to step 5 of directions on the box. Spread whipped topping on the pie. Garnish with slices of banana. Refrigerate pie for an hour or more before serving.
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Blueberry Crisp
A Delicious Blueberry Dessert
Serves: 6
1 box Concord Foods Apple Crisp
4 cups blueberries or 2 c. ea. blueberries/cranberries
5 tablespoons margarine or butter
Vanilla icecream (optional)
Preheat oven to 350 deg. F. Place blueberries or mixed blueberries/cranberries in ungreased 8" square pan or baking dish. In a large bowl combine contents of Apple Crisp package with melted margarine. Mix with fork until crumbly. Sprinkle crumb mixture evenly over apples. Bake for 25 to 35 minutes until fruit is tender and crust is golden brown. Serve warm. Top with vanilla ice cream or whipped cream if desired.
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Caramel Apple Dumpling
A Traditional Apple Dumpling with Caramel Added
Serves: 4
1 Concord Foods Microwave Caramel Kit, divided
2/3 cup chopped pecans
4 apples (4 to 6 oz each)
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten with 1 tb.of water
Preheat oven to 375 degrees F. Mix chopped pecans with 1/4 cup of the microwave caramel which has been softened. Peel and completely core the apples. Hollow center should be about 1 inch wide. Stuff center with nutty caramel mixture. On a lightly floured surface, Roll pastry sheet into a 12 inch square. Cut into four 6 inch squares and lightly brush squares with beaten egg. Place a stuffed apple in the middle of each square. Bring opposite corners of the pastry up and over the apple, pinching the tips together. Repeat with remaining corners. Pinch 2 sets of tips together. Pinch side seams together and fold over about 1/8 inch and pinch again. Bake @ 375 degrees F. for 30 to 35 minutes until golden brown. Top with remaining caramel, melted.
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Caramel Sticky Buns
A new treat in breakfast buns
Serves: 6
3 discs of Concord Foods Caramel Apple Wrap
1/4 cup chopped pecans
1 package frozen sweet rolls (6 rolls per package)
Cut discs of caramel into quarters to make 12 pieces. Bake rolls according to directions on package.
Immediately top each roll with 2 quarters of caramel and return to oven for 30 to 40 seconds. Drizzle icing from package over rolls and sprinkle with nuts.
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Cranberry Pear Crisp
A tasty and colorful fall/winter dessert - great for the Holidays
Serves: 6 to 8
1 pkg Concord Foods Apple Crisp
5 tbs butter or margarine, softened
1/4 cup chopped walnuts(optional)
2 to 2 1/2 lbs ripe pears, peeled, cored & cut into chunks
1 cup fresh cranberries
2 tablespoons sugar
Preheat oven to 375 degrees F. Combine in a medium bowl, the contents of Apple Crisp package with 5 tbs. of butter or margarine. Mix with fork or pastry blender until thoroughly blended. Add chopped walnuts, if desired. Set aside. Mix 2 tablespoons sugar with pear chunks and cranberries in a large bowl. Place fruit mix in an 8" square pan. Sprinkle crumb mixture over the fruit. Bake @ 375 degrees F. for 25 to 30 minutes until fruit is tender and topping is golden brown. Serve hot or cold, topped with vanilla ice cream, if desired.
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Fudge Caramel Brownies
A Great Addition to Your Favorite Brownies
Serves: 8
1 package Concord Foods Caramel Apple Wrap
1 package Brownie Mix or your own recipe
Refrigerate WRAP for 10 to 15 minutes. Make Brownie Mix batter according directions or recipe.
Spread half the batter in a 13x9 pan. Cut chilled WRAP caramel discs into strips and place on top of batter. Spread remaining batter on top of caramel. Bake according to directions or recipe. Cool for at least 30 minutes before cutting.
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Moravian Sugar Cake
A breakfast cake from Bethlehem, Pa.
Serves: 6
1/2 packet dry yeast
1/8 cup warm water
4 tablespoons softened butter
1 tablespoon melted butter
1/8 cup Crisco
1/2 cup sugar
1/2 cup mashed potatoes
1 egg
1 teaspoon salt
1/2 cup warm milk
3 to 4 cups flour
1/2 pound brown sugar
Dissolve yeast in warm water (100 to 110 degrees). Set aside. Combine softened butter, sugar and crisco. Add potatoes and egg and beat with beater. Stir in milk, salt, and dissolved yeast. Add 3 cups of the flour gradually, stirring it into the mix. Gradually add more flour and knead the mix on a floured surface. Stop adding flour when the dough ceases to stick to fingers while kneading. Let dough rise for about 3 hours in 90 degree environment. Pat out into 2 square greased pans (8" or 9").
Let rise again for about an hour. Use teaspoon to make about 10 deep indentations in each pan.
Brush melted butter over entire surface. Sprinkle with brown sugar. Bake at 400 degrees for 20 to 25 minutes.
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Shoo Fly Pie
A Pennsylvania Dutch Molasses Crumb Cake/Pie
Serves: 6
DRY PART
1 1/4 cups flour
1 cup brown sugar
1/4 cup melted butter (1/2 stick)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
WET PART
1/2 cup molasses
1/2 cup hot water
1/2 teaspoon baking soda
prepared pie crust
Combine all ingredients in dry part, adding the butter last. Set aside. Dissolve the baking soda in water and add molasses. Beat until foamy. Line a 9" pie plate with the pie crust. Add the wet part and the dry part in the following sequence: 1/3 wet, 1/3 dry, 1/3 wet, 1/3 dry, 1/3 wet, 1/3 dry. Bake until firm in oven at 350 degrees for 40 to 45 minutes.
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Patriot Strawberry Chiffon Pie
A tasty and colorful Spring/Summer dessert - great for the Holidays
Serves: 8
1 pkg Concord Foods Strawberry Cream Pie Kit
9” Graham Cracker Crust
1 ¼ cups milk
1 pint Blueberries
8 oz Strawberries
1 (8oz) container frozen Whipped Topping, thawed
2 Tablespoons of water
Slice strawberries lengthwise, ¼” to ½” thick, reserving 2 whole berries for garnish. Line bottom of crust with sliced strawberries. Empty glaze pouch into a small bowl. Add 2 Tablespoons of water and stir until thoroughly combined. Spoon over sliced strawberries, reserving a teaspoon of the glaze for the “star”. Add contents of dry filling pouch to 1 ¼ cups of milk. With electric mixer or rotary beater, mix on low speed for 45 seconds. Scrape bowl; continue mixing on high speed until filling becomes thick (about 1 minute). Pour over glazed strawberries. Cover with blueberries; press lightly onto filling. Spread whipped topping over top of pie. Refrigerate pie for 1 hour.
Before serving, cut 1 of the reserved strawberries into 5 slices. Trim tips of the slices into points. Place whole reserved berry (end up) in center of pie. Arrange pointed slices around center, forming a “star”. Carefully, brush the remaining glaze on the “star”.
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Gourmet Chocolate Caramel Apple Wrap
Deliciously fun for the whole family
Serves: 5-6
Concord Foods Caramel Apple Wrap or Microwave Caramel Apple Kit
5-6 Fresh Apples
2 bags of chocolate morsels or bars, melted (white chocolate or milk chocolate)
2 bags of chopped nuts
Candy pieces or Jimmies (optional)
Prepare the Concord Foods Caramel Apple Wrap or Caramel Apple Kit according to the directions on the package. Melt the chocolate morsels over low heat on the stove. Stir constantly, so it doesn’t burn. Once the chocolate has melted, remove it from the stove. Dunk a caramel covered apple into the melted chocolate, until it is covered. You may need to use a spoon to help completely cover the apple. Roll the apple in the chopped nuts (or topping of your choice). Be creative & use your favorite candy or jimmies as a topping! Let the apple sit on waxed paper to cool. Once you have completed making all of your gourmet apples, store in the refrigerator (cover lightly). Let apples sit for about 30 minutes before eating or cutting apples.
For parties ~ Wrap the completed apples in colorful foil & tie with a bow. Perfect for party favors & Halloween treats!
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Neapolitan Ice Cream Torte
A deliciously refreshing frozen dessert
Serves: 16
1 pkg Concord Foods Strawberry Cream Pie Kit
1 cup milk
½ cup mini Semi-Sweet Chocolate Morsels
1 (8oz) container of frozen Whipped Topping, thawed
12 frozen Ice Cream Sandwiches
Arrange 6 ice cream sandwiches side by side on a large rectangular platter. Return to freezer.
Prepare strawberry filling pouch, using 1 cup of cold milk , according to package directions. Fold in chocolate morsels. Spread filling evenly over sandwiches on platter. Top with remaining 6 ice cream sandwiches, forming a rectangular shaped torte.
Spread whipped topping over top and sides.
Use strawberry glaze to decorate top of torte. (Be creative in your designs).
Return to freezer for at least 3 hours.
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