Recipes

Six Ingredients Or Lesssixingredientsorless.com

About the Author, Carlean Johnson:

Carlean Johnson, mother of three, resided in scenic Gig Harbor in the Puget Sound area of Washington state. For as long as she could remember, cooking and experimenting with recipes had been her hobby. With our ever changing lifestyles, we do not have time to spend long hours in the kitchen planning meals from lengthy and complicated recipes. Carlean saw a real need for a different type of cookbook; one that would get you in and out of the kitchen fast and yet could be a gourmet’s delight or just a simple Sunday supper. Thus was born Six Ingredients Or Less, a one of a kind series of cookbooks that you will enjoy even if you are not in a hurry. Her books are available at book stores or you can call
1-800-423-7184 to order.

Recipes for Morehouse Mustard or Atomic Horseradish

Recipes created for True Natural Taste by Carlean Johnson, author of The Six Ingredients Or Less series of cookbooks.

Olive Stuffed Celery

Celery stalks
1 (8-oz) package cream cheese, softened
1 tablespoon Morehouse Mustard or Atomic Horseradish
1 teaspoon Worcestershire sauce
1/4 cup finely chopped ripe olives
1/4 cup finely chopped pecans (any nuts)

Combine ingredients until blended. Fill celery stalks with mixture. Chill if possible.

Green Beans Supreme

2 teaspoons soft tub margarine
1 tablespoon chopped almonds
1 1/2 teaspoon lemon juice
1 teaspoon Morehouse Mustard or Atomic Horseradish
1 (16-oz) can green beans, heated, drained

Heat margarine in small skillet. Add almonds and toast lightly.
Stir in lemon juice and Morehouse Mustard or Atomic Horseradish.
Pour over hot beans and toss lightly.
Makes 4 servings.

Creamy Mustard – Horseradish Sauce

1 cup whipping cream, whipped
1/2 cup mayonnaise
1/2 cup Morehouse Mustard or Atomic Horseradish (May reduce to 1/4 cup Atomic)

Combine ingredients until blended. Chill. Makes about 1 1/4 cups.

Smooth Scrambled Eggs

8 eggs
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
1 teaspoon Morehouse Mustard or Atomic Horseradish
2 tablespoons butter or margarine

Melt butter in large skillet. Blend ingredients until smooth.
Cook over low heat.
Makes 4 servings.

Outrageous Mustard – Horseradish Chicken

1 chicken cut up
1/4 cup Morehouse Mustard or Atomic Horseradish
1/4 cup mayonnaise
2 tablespoons honey
1 1/4 cups fine cracker crumbs

Wash chicken, pat dry. Combine Mustard or Horseradish, mayonnaise, honey.
Brush on chicken.
Roll in cracker crumbs.
Place chicken, skin-side up, on baking sheet.
Bake at 350 for 60 minutes.
Makes 4 servings.

Cosmopolitan Ham and Green Pea Soup

2 cans green pea soup (Can use any kind of peas.)
2 bay leaves
1 medium onion, chopped
1/2 cup chopped ham
1 tablespoon Morehouse Mustard or Atomic Horseradish
Salt and pepper

Bring soup to boil, reduce heat.
Sauté onions if desired.
Add ingredients, salt and pepper to taste.
Simmer 20 minutes.
Makes 8 cups.

Bunny Good Carrots

1 pound carrots
1/2 cup margarine or butter
1/4 cup firmly packed light brown sugar
1 teaspoon Morehouse Mustard or Atomic Horseradish
Salt and pepper

Peel carrots. Cut into 1/2-inch slices. Melt butter.
Add carrots with remaining ingredients.
Cook, stirring occasionally until carrots are tender and glazed.
Makes 4 servings.

Topped Off Cream Cheese

1 (8-ounce) block of cream cheese

Morehouse Mustard or Atomic Horseradish

Place cream cheese on serving dish and top off with your favorite Morehouse Mustard or Atomic Horseradish.
Can also blend into cream cheese.
Serve with assorted crackers.

Mustard – Horseradish Anyway Salad

1/4 cup honey (Optional)
1/4 cup oil
1 tablespoon red wine vinegar
1 teaspoon Morehouse Mustard or Atomic Horseradish
1/3 cup coarsely chopped nuts
6 cups assorted greens or beans or pasta, etc.

Set greens aside. Blend ingredients. Drizzle over greens. Makes 4 servings.

Orange Glazed Chicken

1 chicken cut up
Salt and pepper
1/4 cup orange juice
1 tablespoon honey (Optional)
1/4 teaspoon Worcestershire sauce
1 tablespoon Morehouse Mustard or Atomic Horseradish

Place chicken, skin-side up, in greased, shallow baking dish.
Salt and pepper.
Bake at 350 for 30 minutes.
Combine remaining ingredients and brush a little over chicken.
Continue baking for another 30 minutes, brush with sauce occasionally.
Makes 4 servings.

Recipes created for True Natural Taste by Carlean Johnson, author of the Six Ingredients Or Less series of cook books.

Crabmeat Skillet

1 pound crabmeat, lump style
1/4 cup butter
1 tablespoon chopped green onion
2 tablespoons tarragon vinegar
1 teaspoon Morehouse Mustard or Atomic Horseradish
1 teaspoon Worcestershire sauce

Melt butter in skillet. Add crabmeat and sauté a few minutes.
Add remaining ingredients. Heat thoroughly.
Serve immediately.
Makes 3-4 servings.

Old Fashioned Mustard – Horseradish Salad Dressing

1/2 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon Morehouse Mustard or Atomic Horseradish
1 teaspoon salt
1/2 teaspoon sugar
1 cup salad oil

Combine first 5 ingredients.
Gradually beat in oil until thick and creamy.
Chill.
Makes about 1 1/2 cups.

Baked River Salmon

2 1/2 pound salmon fillet
Salt and pepper
2 tablespoons fresh lemon juice
1 cup sour cream
2 teaspoons finely chopped onion
1 tablespoon Morehouse Mustard or Atomic Horseradish

Place fillet in shallow baking dish, salt and pepper, sprinkle with lemon juice.
Mix sour cream and Mustard or Horseradish, spread over fillet and top with onion.
Bake at 450 for 10 minutes per inch measuring at fillet’s thickest point.
Makes 6 servings.

Succulent Glazed Ham

1 cooked boneless ham (desired size)
1/2 cup firmly packed light brown sugar
1/4 cup orange juice
1 tablespoon Morehouse Mustard or Atomic Horseradish

Place ham on rack in roasting pan, fat side up.
Bake at 325 for 20 minutes per pound.
Combine remaining ingredients.
During last 30 minutes of cooking time, brush ham generously with glaze.
Continue basting every 10 minutes.
Remove, cover with foil and let stand 20 minutes before slicing.

Pineapple-Chutney Chicken

4 to 6 chicken breast halves, skinned
1 (8-ounce) can crushed pineapple, do not drain
1/2 cup chutney
1/4 cup Morehouse Mustard or Atomic Horseradish
1/2 cup chopped walnuts or pecans

Place chicken in greased 7×11-inch baking dish.
Combine ingredients and pour over top of chicken.
Bake at 350 for 1 hour 15 minutes. No need to turn or baste.
Makes 4 -6 servings.

Burger Towers

2 pounds lean ground beef
1 teaspoon seasoned salt
1 (4-ounce) can mushroom caps, drained
2 teaspoons Morehouse Mustard or Atomic Horseradish
2 tablespoons butter
3 split hamburger buns, toasted

Lightly mix ground beef with salt and Mustard or Horseradish.
Shape into 6 patties about 1-inch thick.
Pan-fry or grill over medium heat.
Sauté mushrooms in butter.
Place meat patty on each half bun and top with mushrooms and garnish of choice.
Makes 6 servings.

Chinese Eggy Soup

4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg beaten
1 tablespoon Morehouse Mustard or Atomic Horseradish

Beat egg and Mustard or Horseradish together.
Bring chicken broth and peas to boil.
Slowly add egg mixture and stir constantly.
Makes 6 servings.

Corned Beef Casserole

1 (8-oz) package wide noodles, cooked, strained
1 (12-oz) can corned beef, diced
1 cup (4-oz) grated cheddar cheese
1 can cream of chicken or mushroom soup
1 cup milk
1/4 cup Morehouse Mustard or Atomic Horseradish

Blend last 5 ingredients. Add noodles.
Pour into greased 2-quart casserole.
Bake at 350 for 45 minutes or until hot.
Makes 6 servings.

Divine Devil Eggs

12 hard-boiled eggs
1/2 cup mayonnaise
1 tablespoon Morehouse Mustard or Atomic Horseradish
1 teaspoon vinegar
Salt and pepper to taste
Paprika

Split eggs lengthwise, scoop yolks into bowl, set whites aside.
Mash yolks.
Add all ingredients except paprika. Blend well.
Fill egg whites with mixture, chill.
Sprinkle with paprika to garnish.
Serves 8.

Recipes created for True Natural Taste by Carlean Johnson, author of the Six Ingredients Or Less series of cookbooks.