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As part of my service to families and individuals who come to my web site, I decided to collect recipes. So often they are having a festive family occassion and I thought these recipes would be a nice service for me to offer. SEE THEM ALL! BE PATIENT BECAUSE THIS PAGE IS PROBABLY STILL LOADING! LOOK TO SEE IF RIGHT SCROLLBAR STOPPED MOVING. If you click on any link before it is done, not all the recipes will load. In that case, hit refresh and reload to see them all. Search for a recipe or just scroll down. Use EDIT then FIND in your browser (TOP LEFT, next to FILE) to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page, depending on where your cursor is clicked on the page. Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient. You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?! Bookmark this page or make it your
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go to http://www.onlineconversion.com/ To read Recipe Page TACO MUFFINS 1 pound ground beef 3/4 cup water 1 envelope taco seasoning mix 1/4 cup butter or margarine -- softened 1/4 cup sugar 1 egg 1 3/4 cups all-purpose flour 4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 cup salsa 1 cup Cheddar cheese -- shredded In a skillet cook the beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool. In a mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with the buttermilk. Fold in meat mixture. Fill greased muffin cups 2/3 full. Bake at 425 degrees F. for 12 to 15 minutes or until golden brown. Carefully remove muffins to a greased 13- x 9- x 2-inch baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted. Yield: about 16 muffins (2 per serving). Per Serving: 451 Calories; 27g Fat (53.5% calories from fat); 18g Protein; 34g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 1007mg Sodium. exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates. _______________________________________ FROZEN WATERMELON MOUSSE 2 1/2 cups watermelon -- seeded and diced 1 envelope unflavored gelatin 1 cup sugar 1 tablespoon lemon juice 1 cup whipping cream -- whipped Place watermelon in container of electric blender, and process until smooth. Reserve 2 1/4 cups puree, discarding any remaining puree. Combine gelatin and 1/4 cup watermelon puree. Bring remaining watermelon puree to a boil in a small saucepan. Remove from heat; add gelatin mixture, and stir until gelatin dissolves. Stir in sugar and lemon juice, and chill mixture until consistency of unbeaten egg white. Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate. Yield: 10 servings. Per Serving: 205 Calories; 9g Fat (38.2% calories from fat); 1g Protein; 31g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 32mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.
========================= =====HEALTHY CHEESY CHILI RELLENO CASSEROLE 12 ounces whole green chili peppers -- 3 (4oz) cans, drained 1 cup evaporated skim milk 4 egg whites 1/3 cup all-purpose flour 2 cups reduced fat Monterey Jack cheese -- shredded 2 cups reduced fat cheddar cheese -- sharp, shredded 8 ounces tomato sauce Preheat oven to 350 degrees F. Lightly spray a 1 1/2-quart casserole with cooking spray and set aside. Wearing disposable gloves or plastic bags over your hands, slit the chili peppers in half lengthwise. Remove and discard the seeds from the peppers. Rinse and drain the peppers on paper towels. In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside. In another bowl, combine the cheeses. Set 1/2 cup of the cheese aside for the topping. To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and the egg mixture. Repeat the layers. Pour the tomato sauce, then bake for 30 minutes. Sprinkle with the reserved 1/2 cup cheese and bake about 20 more minutes or until a knife inserted near the center comes out clean. Yield: 6 servings. Per Serving: 256 Calories; 7g Fat (25.1% calories from fat); 27g Protein; 19g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 749mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk. _______________________________________ LIGHT BROWN RICE PUDDING 1 package vanilla pudding mix -- (not instant) 3 cups skim milk 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 3 cups cooked brown rice In a large saucepan, stir together the pudding mix and milk. Cook according to the directions on the pudding package. Remove the pudding from the heat and stir in the nutmeg and cinnamon. Then stir in the rice. Spoon the pudding into dessert dishes. Serve warm or chilled. Yield: 8 servings. Per Serving: 160 Calories; 1g Fat (4.9% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.
========================= =====MEXICALI MEAT LOAF 1/2 cup tomato juice 1 egg 3/4 cup quick cooking oats 2 teaspoons minced dried onion 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 pounds lean ground beef 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 1 1/2 cups milk 8 slices American cheese 11 ounces Mexican style corn 2 small green peppers -- cut into rings In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Pat into a greased 9-inch square baking dish. Bake, uncovered, at 350 degrees F. for 30 minutes. Meanwhile, in a saucepan, melt the butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Stir in cheese until melted. Add corn. Drain meat loaf; top with corn mixture and pepper rings. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing. Yield: 6 servings. Per Serving: 1080 Calories; 81g Fat (67.4% calories from fat); 60g Protein; 28g Carbohydrate; 3g Dietary Fiber; 282mg Cholesterol; 2922mg Sodium. Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 11 1/2 Fat. _______________________________________ RASPBERRY PRUNES 12 ounces pitted prunes 1 cup dry white wine 10 ounces frozen raspberries -- thawed 1 medium orange -- peeled and thinly sliced Whipped cream or plain yogurt -- (optional) Combine prunes and wine; cover and let stand at room temperature 8 hours. Process raspberries in food mill or blender; strain, discarding seeds. Cut orange slices in half, and discard seeds. Add raspberry pulp and orange slices to prune mixture; stir gently. Cover and chill 2 to 3 hours. Serve in stemmed glasses; top with whipped cream or yogurt if desired. Yield: 8 servings. Per Serving: 166 Calories; trace Fat (1.6% calories from fat); 1g Protein; 38g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 2 1/2 Fruit.
========================= =====SOMBRERO PASTA SALAD 16 ounces spiral shaped pasta 1 pound ground beef 3/4 cup water 1 envelope taco seasoning mix 2 cups shredded cheddar cheese 1 large green pepper -- chopped 1 medium onion -- chopped 1 medium tomato -- chopped 5 1/2 ounces ripe olives -- drained 16 ounces Catalina dressing Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning mix; simmer, uncovered, for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato, and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10 servings. Per Serving: 617 Calories; 37g Fat (54.3% calories from fat); 20g Protein; 50g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 1109mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 1 Other Carbohydrates. _______________________________________ APPLESAUCE-OATMEAL CAKE 1 1/4 cups applesauce 3/4 cup quick-cooking oats 3/4 cup raisins 1/2 cup butter or margarine -- softened 3/4 cup firmly packed light brown sugar 1 large egg 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves Bring applesauce to boil in a small saucepan; remove from heat. Stir in oats and raisins; cover and let stand 20 minutes. Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add egg and beat well. Combine flour, baking soda, salt, cinnamon, and cloves. Gradually add to creamed mixture; mix just until blended after each addition. Stir in applesauce mixture. Pour batter into a greased and floured 9-inch square pan; bake at 350 degrees F. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 9 servings. Per Serving: 332 Calories; 11g Fat (30.2% calories from fat); 4g Protein; 55g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 379mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 Fat; 1 Other Carbohydrates.
========================= =====GOLDEN POTATOES 1/4 cup grated Parmesan cheese 1/4 cup all-purpose flour 1 teaspoon garlic salt 1/2 teaspoon salt 1/4 teaspoon ground black pepper 6 medium potatoes 1/2 cup butter or margarine Combine first 5 ingredients in a large heavy-duty, zip-top plastic bag. Cut potatoes lengthwise into fourths; add to bag, and shake gently to coat. Set aside. Place butter in a 15- x 10- x 1-inch jellyroll pan; place pan in a 425 degree F. oven until butter melts. Add potato to pan, and return to oven. Baker 30 minutes, turning once. Yield: 6 servings. Per Serving: 267 Calories; 17g Fat (54.6% calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 745mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 0 Other Carbohydrates. _______________________________________ CREAM CHEESE FUDGE 4 ounces unsweetened chocolate -- (4 1oz squares) 6 ounces cream cheese -- softened 4 cups sifted powdered sugar 1/2 teaspoon vanilla extract 1 cup chopped pecans 16 pecan halves Place chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Combine cream cheese and sugar; beat until smooth. Add chocolate and vanilla, beating well. Stir in chopped pecans. Press mixture into a lightly greased 8-inch square pan. Chill until firm, and cut into squares. Top each square with a pecan half. Store in refrigerator. Yield: 16 squares (1 per serving). Per Serving: 231 Calories; 14g Fat (49.7% calories from fat); 2g Protein; 29g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
========================= =====This is an excellent recipe for pound cake that I had gotten from my grandmother . Hope you all enjoy this cake. I use it to make mocha cakes for Christmas. This year I made a chocolate galze and then dipped the cubes in it and then rolled it in nuts or toasted cocoanut. They were really delicious. Pound Cake Sour cream adds a nice kick to this old favorite. Serves 6-8 4 ounces Butter, softened 3 cups Sugar 4 Eggs 2 cups Flour 1/2 teaspoon Baking powder 1/2 cup Sour cream 1 teaspoon Vanilla extract Place the butter and sugar in a mixer. Cream until smooth. Add the eggs - one at a time with the mixer running. In a separate bowl, sift together the flour and baking powder. Blend well into the mixture. Add the sour cream and vanilla and mix until blended. Pre-heat the oven to 325. Grease and flour a bread pan. Pour in the batter. Bake for 55-60 minutes. Allow to cool before serving. This freezes well and can be made at any time _______________________________________ Summer Sundae Buffet Place your family's favorite fruits, cut into bite-size pieces, in bowls on the buffet: strawberries, cherries, melon, banana slices, peaches, pears, grapes, raisins, whatever you like. Also have bowls of coconut, pecan pieces, miniature marshmellows, ice cream, yogurt, whipped topping, chocolate morsels, candy sprinkles, flavored syrups, anything else along this line your family enjoys. Use parfait or sundae dishes if you have them. Otherwise a bowl will do. Let each person make their own Sundae to suit individual tastes. See how creative they can be. _______________________________________ Another Meat Loaf Recipe This recipe can be cut in half. I usually make a large loaf because I have a growing son and it amazes me sometimes the amount of food he can consume!! Ingredients: 2 lbs ground beef 2 eggs 1 tsp. prepared mustard 1/4 tsp ground black pepper 1/2 cup finely chopped onion (more or less to taste) 1 cup rice (I use instant, but you can use real rice, just pre-cook it) 2 cans 10 3/4 oz size or 1 Family Size can of Cream of Mushroom soup, 1/2 Cup of the soup set aside. Mix meat, eggs, onions and mustard and pepper, add the 1/2 cup of soup, then add the rice, and mix well. Make in to a loaf in a baking pan, like a cake pan, not on a cookie sheet. Bake in a 350 degree oven approx. 1 hr, or until done, depending on your oven. While baking, mix remaining soup with enough hot water to make a pourable consitency. When meatloaf is done remove from oven, pour soup over entire meatloaf and return to oven until soup is bubbly. _______________________________________ It is pretty spicy-hot because of the hot sausage. If you don't like it hot, make both of them mild. Sausage-Hash Brown Casserole 2 lbs sausage (1 lb. hot, 1 lb. mild) 2 cups shredded cheddar cheese 1 can cream of chicken soup 1 cup sour cream 1 8 oz. container French onion dip 1 cup chopped onion 1/2 cup chopped green pepper salt and pepper to taste 1 30 ounce bag shredded frozen hash browns, thawed 6 scrambled eggs (optional) Brown and drain sausage well (mix both kinds together in the same skillet). In a large mixing bowl, combine cheese, chicken soup, sour cream, chip dip, onion, green pepper, eggs (if desired), and salt and pepper. Mix well. Spread 1/2 of mixture in bottom of greased 9 X 13 baking dish (or a little larger - this makes a large pan full). Spread 1/2 of sausage over the potato mixture. Repeat potato layer, top with remaining sausage. I sprinkle more cheese on top. Bake at 350 for about 1 hour. My friend has also done this in the slow cooker. It is a bit moister, but still very good. With eggs, it makes a good breakfast casserole. I make it for dinner, and serve it with a salad and hot rolls. _______________________________________ Chicken/Broccoli Casserole 2 cups cooked chicken breast, cubed 2 cups cooked white long grain rice 1 bag frozen broccoli florets (10 oz) 1 can sliced water chestnuts (8 oz) 1 can cream of chicken or mushroom soup (10 3/4 oz) 1 large jar Cheez Whiz (15 oz) Crushed cracker crumbs (optional) Grated Parmesan cheese (optional) First cook white rice (20 minutes) While waiting for rice, microwave chicken thoroughly, cool and cube. Cook broccoli and drain. Mix together in large bowl, rice, chicken and broccoli. Add soup, drained water chestnuts and jar of Cheez Whiz. Mix thoroughly, adding salt and pepper to taste. Pour into 3 qt. casserole (or split and freeze 1/2 for later meal). Heat through casserole in oven at 350 degrees for 20 minutes or microwave for 5-8 minutes. Top with crushed cracker crumbs and/or Parmesan cheese before serving. _______________________________________ MARINATED SLAW 1 LARGE HEAD CABBAGE 1 LARGE ONION 1 POD GREEN PEPPER Shred cabbage and slice onion and pepper. Place in container in layers. DO NOT STIR Pour over slaw: 1 CUP SUGAR Bring to boil: 1 CUP VINEGAR 1 TEASPOON CELERY SEEDS 1 TEASPOON SALT 1 TEASPOON DRY MUSTARD ¾ CUP SALAD OIL Pour over sugar. Cover and let stand in refrigerator for 24 hours before serving. (Note: Onion, Pepper or both may be eliminated, according to personal taste.) Will last for a week or more. Have also heard the name "German Slaw". Given to me by an office mate several years ago who always brought this to celebrations. Usually only an empty bowl to bring home from gatherings. I make it with only cabbage and onion to suit my family. You may be able to think of other variations. Here's a great cake recipe - we like it because it travels well due to the lack of frosting!!! Lemon Sugar Cake 1 package yellow cake mix 1 package (small one) lemon Jello 4 eggs 3/4 cup water 3/4 cup oil 1/2 cup lemon juice 2 cups powdered sugar Mix Jello and cake mix. Beat eggs and water together. Add oil and stir into cake mix. Follow package directions for mixing cake. Bake in greased 13 x 9 pan for 30 minutes (or as directed on cake mix box). Let cake cool for 20 minutes. While cake is cooling, mix lemon juice and powdered sugar. Pierce cake top with for, and spool lemon juice and sugar mixture over it. NOTE: This is a great cake for picnics or when you need to take something somewhere. Since it's not frosted, it transports easily and isn't very messy. CREAMED SPINACH CASSEROLE 8oz cream cheese or Neufchatel, at room temperature or warm in microwave briefly 2 10oz cans cream of mushroom or celery soup, or substitute reduced fat soup 4 10 oz boxes frozen chopped spinach, thawed & squeezed to remove excess moisture fresh ground pepper to taste (about 1/4 tsp) 2 2.8 oz cans french fried onions (Durkee's) 1. Lightly spray shallow 2 qt casserole dish with non-stick spray or lightly grease. 2. Beat together the cream cheese and soup. Stir in the spinach until well-combined. 3. Fold in 1 can of the onions and pepper, place in shallow casserole dish. 4. Choose the most convenient method: Cover and refrigerate until about 45 minutes before serving time and then bake at 325 for 35 - 40 minutes and then top with remaining can of onions, and bake 5 minutes longer. Serve right away or refrigerate, lightly covered and reheat later in microwave 7-10 minutes. Or bake right away for 30 minutes and serve. _______________________________________ This is my husband's favorite recipe. Any leftovers freeze well. I just put leftovers in individual servings dishes for him to have for supper when I'm at work. Chicken and Rice 1 chicken, cut into serving pieces or can use all breast meat or thighs and legs or a combination of any of the above. Bacon 1 c. long grain rice, not instant. (I use a 6 oz. box of Uncle Ben's long grain and wild rice mixture.) 1 can cream of chicken soup 2 c. hot water salt and pepper to taste Nutmeg to taste Brown enough bacon strips to cover the bottom of a 9x13-inch baking dish. Do not put bacon in raw, it has to be browned. Sprinkle rice evenly over bacon strips. May use half of the seasoning packet that comes with Uncle Ben's wild rice mixture to sprinkle over the rice. Stir the cream of chicken soup and hot water together and pour over the rice. Layer the chicken pieces over the soup. Sprinkle with salt, pepper and nutmeg. Cover and bake at 350° for 1 1/2 to 2 hours. _______________________________________
This is an easy and quick recipe for cookies. You can mix them up by hand in the same pan you melt the shortening in. Everyone seems to like them too. I'm not sure where the recipe came from as I have used it for many years. 3/4 cup shortening 1 cup white sugar 1/4 cup molasses 1 egg 2 teaspoons baking soda 2 cups all purpose flour 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt Melt shortening in saucepan. Let cool a bit, then add sugar, molasses and egg. Beat until well blended. Sift dry ingredients and add to first mixture. Mix well and chill dough in the refrigerator. Roll dough into about 1 inch balls and then roll them in sugar. Place on sprayed cookie sheet and bake at 375° for 8-10 minutes. Should make approximately 3 dozen cookies. _______________________________________ Bloody Mary Pot Roast 1 3- 3 1/2 lb boneless beef bottom round roast 3 cloves of garlic, sliced thinly 2 Tbsp cooking oil 3/4 cup bloody mary mix ** See below for homemade bloody mary mix 1/4 cup vodka (substitute water for non-alcoholic) 1 Tbsp prepared horseradish 1/2 tsp Worcestershire sauce 1 clove garlic, minced 2 Tbsp vodka (or water) 4 tsp cornstarch Trim fat from the roast. Cut slits in several places, each slit 1/2" long and 1" deep. Insert a small slice of garlic into each slice. In a 4-quart dutch oven, brown roast on all sides in hot oil. Remove from heat and drain off fat. Combine bloody mary mix, 1/4 cup vodka or water, horseradish, Worcestershire sauce, and minced garlic in bowl. Slowly pour over roast. Bake uncovered in a 325 degree F oven for 2 - 2 1/2 hours or until very tender. Transfer to a platter, reserving juices in Dutch oven. Keep roast warm. For gravy, measure cooking juices; skim off fat. Add enough water to measure 1 1/2 cups. Return juices to Dutch oven. Combine 2 Tbsp vodka (or water) and cornstarch and stir into reserved juices. Cook and stir over medium heat until bubly. Simmer for 1 min. Slice meat thingly across the grain. serve with gravy. Serves 10-12 Per serving: 247 calories, 11 g total fat (3g sat. fat), 87 mg chol. 145 mg sodium, 2 g carbo, 0 g fiber, and 29 g protien. Homemade Bloody Mary Mix Tomato Juice dash of Celery Salt dash of Salt and Pepper Horseradish to taste - the more, the spicier Tobasco to taste - the more, the more zip! few dashes of Worcestershire sauce. LIGHT DESSERT BURRITOS 3 cups Granny Smith apples -- peeled and chopped 1/2 cup dried figs -- chopped 1/4 cup sugar 1/4 cup light brown sugar 2 tablespoons cornstarch 3 tablespoons dry white wine 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 6 flour tortillas Using large pot, simmer apples, figs, sugars, cornstarch, wine and spices over medium heat. Add water, 1/4 cup at a time if and as needed, as apples cook to achieve jam-like consistency. Simmer 20 minutes, stirring occasionally. Cool. Spread cooked apple-fig mixture in center of each tortilla. Roll and serve. Yield: 6 servings Per Serving: 374 Calories; 5g Fat (13.0% calories from fat); 7g Protein; 75g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 350mg Sodium. Exchanges: 3 Grain(Starch); 1 Fruit; 1 Fat; 1 Other Carbohydrates.
========================= =====LIGHT SATAY-STYLE BEEF AND PASTA 1 pound top round steak -- cut 1" thick 2 tablespoons teriyaki sauce 6 ounces vermicelli Vegetable cooking spray 1/2 cup chopped cucumber 3 tablespoons teriyaki sauce 2 tablespoons peanut butter 1 tablespoon water 1/8 teaspoon ground ginger 1/8 teaspoon crushed red pepper -- or to taste Trim fat from beef steak. Cut steak lengthwise in half, then crosswise into 1/8-inch-thick strips. Add 2 tablespoons teriyaki sauce to beef; toss to coat. Cook vermicelli according to package directions. Meanwhile, in a bowl, combine 3 tablespoons teriyaki sauce, peanut butter, water, ground ginger, and pepper, mixing well until blended. Add hot vermicelli; toss to coat. Keep warm. Coat large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Add to vermicelli mixture; toss lightly. Sprinkle with cucumber; serve immediately. Yield: 5 servings. Per Serving: 333 Calories; 12g Fat (32.2% calories from fat); 25g Protein; 31g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 765mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat. _______________________________________ LEMON PUDDING COOKIES 1 cup buttermilk baking mix 3 3/8 ounces instant lemon pudding 1 large egg -- lightly beaten 1/4 cup vegetable oil Sugar Preheat oven to 350 degrees F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls about 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. Yield: about 20 cookies (1 per serving). Per Serving: 51 Calories; 4g Fat (65.2% calories from fat); 1g Protein; 4g Carbohydrate; 0g Dietary Fiber; 9mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.
========================= =====POTATO BEEF CROQUETTES 2 eggs 1 pound ground beef -- cooked and drained 2 cups mashed potatoes (made with milk and butter) -- cold 1 medium onion -- chopped 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 cup saltine cracker crumbs Vegetable oil -- for frying In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt, and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. In a Dutch oven or deep-fat fryer, heat 2-inches of oil to 375 degrees F. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Yield: 1 dozen (2 per serving). Per Serving: 378 Calories; 25g Fat (59.4% calories from fat); 17g Protein; 21g Carbohydrate; 2g Dietary Fiber; 128mg Cholesterol; 590mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 4 Fat. SPANISH-STYLE GREEN BEANS 1 pound green beans -- fresh 1/2 cup chopped green bell pepper 1/4 cup chopped onion 1 tablespoon olive oil 2 medium tomatoes -- peeled and chopped 1/2 teaspoon dried whole basil 1/4 teaspoon dried rosemary 1/2 teaspoon salt 1/4 teaspoon ground black pepper Wash beans, trim ends, and remove strings. Cut beans into 1 1/2-inch pieces. Cook beans in boiling water 15 to 20 minutes or until crisp-tender. Drain Saute green pepper and onion in hot oil until tender. Add tomatoes, basil, rosemary, salt, pepper, and beans; mix well. Heat thoroughly. Yield: 6 servings. Per Serving: 56 Calories; 3g Fat (36.1% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat. HAZELNUT COOKIES 1 cup butter or margarine -- softened 1/2 cup sifted powdered sugar 2 cups all-purpose flour 1 cup hazelnuts -- toasted, finely chopped Sifted powdered sugar Cream butter; add 1/2 cup powdered sugar, beating until light and fluffy. Gradually add flour; beat well. Stir in hazelnuts. Chill 30 minutes Shape dough into 1-inch balls; place on ungreased cookie sheets. Bake at 400 degrees F. for 12 to 14 minutes. Remove immediately fro sheets and roll in powdered sugar. Yield: 3 1/2 dozen (2 per serving). Per Serving: 172 Calories; 13g Fat (66.7% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.
========================= =====TUNA-RICE PIE 1 cup rice -- uncooked 10 ounces frozen chopped broccoli 1 egg -- beaten 10 ounces condensed cheese soup -- undiluted 2 teaspoons Worcestershire sauce 2 1/2 ounces (1 jar) sliced mushrooms -- drained 6 1/2 ounces tuna in water, canned -- drained and flaked Cook rice according to package directions, omitting salt; set aside. Cook broccoli according to package directions; drain well and set aside. Combine rice and egg; mix well. Press firmly on bottom and sides of a buttered 10- x 6- x 2-inch baking dish; set aside. Combine soup and Worcestershire sauce in a large saucepan; bring to a boil, stirring constantly. Remove from heat; stir in broccoli, mushrooms, and tuna. Pour into rice shell; cover and bake at 375 degrees F. for 20 to 25 minutes. Yield: 6 servings. Per Serving: 233 Calories; 5g Fat (20.3% calories from fat); 15g Protein; 32g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 496mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. _______________________________________ CINNAMON CHEWS 1/3 cup shortening 1/2 cup sugar 1 egg -- separated 2 tablespoons milk 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1/4 cup chopped pecans 3 tablespoons sugar 1/4 teaspoon ground cinnamon Cream shortening; gradually add 1/2 cup sugar, beating until light and fluffy. Add egg yolk and milk; beat well. Combine flour, salt, and 1/4 teaspoon cinnamon; gradually add to creamed mixture. Stir in vanilla. Spread in an ungreased 11- x 7- x 1 1/2-inch baking pan. Beat egg whites slightly; brush over dough. Combine pecans, 3 tablespoons sugar, and 1/4 teaspoon cinnamon; sprinkle over dough. Bake at 350 degrees F. for 18 to 20 minutes; cut into squares. Cool in pan. Yield: 24 (1 per serving). Per Serving: 78 Calories; 4g Fat (44.9% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
========================= =====CHICKEN-IN-A-WATERMELON 1 watermelon -- very large 6 pound roaster chicken 1 tablespoon five-spice powder Preheat oven to 400 degrees F. Cut a 1/4-inch thick horizontal slice off one long side of the watermelon and discard it. Cut off the top third of the watermelon horizontally. Core and seed both parts of the melon, making room for the chicken. Season the cavity with salt and freshly ground black pepper. Rub the skin of the chicken with the five spice powder. Place the chicken in the larger portion of the melon and then place the other piece of melon on top, securing it with long skewers. Put a baking pan on the bottom rack of the oven to catch any juices. Bake the watermelon directly on the rack above for 2 hours at 400 degrees F. and then 2 1/2 hours at 300 degrees F. Very carefully place the watermelon on a tray and present it to your guests. Return to the kitchen to remove the chicken from the watermelon and carve it. Remove the juices from the watermelon and reduce them in a skillet until thickened (whisking in some butter if desired). Yield: 6 servings. Per Serving: 947 Calories; 54g Fat (51.4% calories from fat); 61g Protein; 54g Carbohydrate; 4g Dietary Fiber; 298mg Cholesterol; 244mg Sodium. Exchanges: 8 Lean Meat; 4 Fruit; 5 1/2 Fat. 6 Eggs 2 C. Milk or buttermilk 1 stick Butter (1/4 c.) 2 C Sugar 1/3 C. Flour 1 tsp. Vanilla Dash of Nutmeg Directions: Preheat oven to 400° Mix all ingredients (I put mine in a blender) Pour into a 9" pie pan. Sprinkle the top with more Nutmeg and bake until golden brown....usually about 45 minutes. This make its own fine crust. It you prefer a thicker crust, pour into frozen pie shell. serves 6 _______________________________________ Here is a recipe that is an old family favorite. Some hot mustards burn because of the way they are made from powdered mustard. This version gives you a tangy mustard that goes well with ham, sausages and deli sandwiches. Hot Mustard 2 heaping tablespoons flour 3 heaping tablespoons dry mustard 2 heaping tablespoons brown sugar pinch of salt 1 heaping teaspoon butter 1 teaspoon vinegar Combine all ingredients in a glass jar. Add boiling water, a little at a time, until desired consistency is reached. I keep it refrigerated, but it may be ok on a shelf. (Boiling water takes the harshness out of dry mustard.) _______________________________________ This bread is a special treat, a very delicious bread! Cinnamon Swirl Loaves Dough: 2 packages active dry yeast 1/2 cup warm water 1/3 cup shortening 1/3 cup honey 2 teaspoons salt 2 cups scalded milk 5 1/2 to 6 cups flour 2 cups dry oatmeal Dissolve yeast in warm water. In large bowl combine shortening, honey and salt. Pour scalded milk over mixture and cool to lukewarm. Stir in 1 cup flour; add dissolved yeast mixture and oatmeal. Stir in enough remaining flour to form a soft dough. Turn dough out onto lightly floured board and knead about 10 minutes or until smooth and satiny. Shape dough into a ball and place in greased bowl, turning to coat. Cover and let rise in a warm place 1 hour or until doubled in size. Punch down dough and divide in half. Roll halves into rectangles about 7 by 14 inches. Grease 2 9-inch loaf pans. Filling: 1 cup brown sugar, packed 1/3 cup chopped pecans 1/2 cup flour 2 tablespoons cinnamon 1/3 cup melted butter Combine dry ingredients; stir in butter until crumbly. Sprinkle each dough rectangle with half of filling mixture. Beginning with short end of rectangle, roll up jelly roll fashion. Place in prepared pan; repeat. Cover and let rise 45 minutes. Heat oven to 375 degrees and bake loaves 40 to 45 minutes, shielding with foil if necessary to prevent overbrowning. Remove loaves from pans and cool. _______________________________________ This is definitely a tried and true high end appetizer that is not messy at all. I even make it as a meal with some salad. For this recipe you will need a mini muffin tin that holds 24, a biscuit cutter, and something with a round end to fit in each round tin hole to push dough down into before filling to make the dough the mini quiche shape and to have a fluted edge. Savory Vegetable Mini Quiches * 1 Pkg. (15 0z.) refrigerated ready to bake pie crust, such as Pillsbury, or your own homemade dough. * 1/4 cup cooked bacon, chopped; or store bought soft bacon bits. I buy Oscar Meyer. * 1 pressed garlic clove or minced garlic. * 1/2 cup milk. * 2 eggs. * 1/4 cup scallions, chopped medium (also called green onions). * 1/2 cup (2 oz.) shredded cheddar cheese, or cheese of choice. * dash of pepper. Preheat oven to 375°. Roll dough out to 12" x 10" rectangle. Cut 12, 3" diameter circles from dough. Place dough circle over a tin hole and press into mini muffin pan using mini tart shaper or it's equivalent. You will notice the edges are fluted. Repeat with remaining crust. Whisk milk and eggs together. Add rest of ingredients. Fill each muffin cup with mixture. Bake 15 to 18 minutes or until mixture is puffed and crust is lightly brown. Don't overcook or it will become crumbly. Otherwise, it is not a messy appetizer. *TIP: When filling, the cheese has a tendency to settle at the bottom. You should stir each time you fill a tin and make sure equal parts are distributed in each "cup". LOTS of compliments, fast to prepare--and EASY to do as well! TACO CORNBREAD PIZZA 8 1/2 oz. pkg corn muffin mix 1 lb. ground beef 1/2 bottle (3/4 cup) Taco Seasoning sauce OR 1 envelope taco seasoning mix (with added water called for in directions) 8 oz. pkg. shredded cheddar cheese Prepare corn muffin mix according to package directions. Spread batter in greased 12-inch pizza pan. Bake in 400degree oven for 8-10 minutes, until lightly browned. Brown meat in skillet until no pink remains; drain. Add taco seasoning (if using dry mix, add water as directed--2/3 cup, I think). Cook meat mixture 2 to 4 minutes more. Sprinkle 1 cup of cheese over crust. Top with meat mixture. Sprinkle rest of cheese over meat. (OR--put meat on crust & sprinkle all the cheese over the meat!) Bake 4 to 5 minutes, until cheese is melted. Serve with sour cream, salsa, shredded lettuce, chopped tomatoes, sliced olives. _______________________________________ Fried Macaroni and Cheese 2 cups uncooked macaroni, elbows or shells 3 eggs 1 cup cheese Cook macaroni according to directions on box. Drain cooked macaroni, mix with eggs and cheese. Heat a small amount of oil in a skillet and add macaroni mixture and fry the same as you would potatoes. It will get crisp and brown. But it is done when the cheese is melted and the egg is cooked and you can make it as crisp or as uncrisp as you like it. Enjoy. Ice Cream Squares Bottom: 1 1/2 cups graham cracker or chocolate crumbs 1/2 cup melted butter or marg. Mix together and press into a greased 8 or 9 inch pan. Topping: dissolve 1 package of any flavored jello 1 cup boiling water 1 pint of vanilla ice cream Blend well and pour over the crust. Sprinkle with a scattering of crumbs. Freeze for a couple of hours. Serve frozen. These are great for dessert on a hot summer day. _______________________________________ You would never know that there are beets in this cake. It tastes like the most incredibly moist fudge cake. Beet Cake 3 cups all purpose flour 2 cups white sugar 5 tbl. cocoa 2 tsp. baking soda 1 tsp. salt 1 cup oil 2 cups pureed cooked red beets 2 eggs 1 tsp. vanilla Stir dry ingredients together. Mix oil and beets together and add to dry ingredients. Add eggs and vanilla and mix well. Pour into a greased and floured 9x13-inch pan and bake at 325 degrees until toothpick in center comes out clean, about 30-35 minutes. I like to frost this with a simple butter cream or cream cheese frosting. This is a salad dressing I have used over 20 years. As you can see, it contains sugar but due to its sweetness, you only have to barely cover your salad ingredients to get the flavoring...so you actually use less of this dressing than you would of any other kind. Everyone who has ever tasted this has raved about it. SWEET SALAD DRESSING 4 oz corn or olive oil 2 oz vinegar 2 tsp Poupon mustard (no substitutes) 1/2 tsp garlic powder 4 Tbs sugar 2 Tbs chives (dried) 8-10 shakes of salt and pepper Mix all together in a glass bowl, transfer to an empty dressing bottle (I use the 4 Seasons bottle), chill for an hour before using. Shake well before each use. This dressing will keep nicely for over a week or two....but it usually doesn't last that long! Human "Puppy Chow" 1 stick margarine 12 oz. pkg. chocolate chips 1 C. peanut butter 12 oz. pkg. Crispix cereal 3 C. powdered sugar 3 Tbsp. cocoa Melt margarine, chocolate chips and peanut butter and pour into large pan. Fold in the box of Crispix cereal gently. Mix thoroughly. Put powdered sugar & cocoa in a paper bag. Pour Crispix mix into the bag and shake to coat thoroughly. Pour onto waxed paper and let cool & dry. *Note: don't substitute other cereals--these have the chow shape!! CHOCOLATE PEANUT BUTTER COOKIES 18 1/4 ounces cake mix -- devil's food 2 eggs 1/3 cup vegetable oil 10 ounces peanut butter chips In a mixing bowl, beat cake mix, eggs, and oil (batter will be very stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 degrees F. for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yield:4 dozen (2 per serving). Per Serving: 187 Calories; 9g Fat (44.5% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
========================= =====HAM PANCAKE PIE 2 medium sweet potatoes -- peeled and thinly sliced 3 cups cooked ham -- diced 3 medium apples, peeled -- cored and sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons brown sugar 1/4 teaspoon curry powder 1/3 cup apple juice 1 cup pancake mix 1 cup milk 1/2 teaspoon dry mustard 2 tablespoons melted butter In 2-quart greased baking dish, layer half the potatoes, half the ham, and half the apples. Combine salt, pepper, brown sugar, and curry powder; sprinkle half the mixture over layers in dish. Repeat the process; pour apple juice over all. Cover dish and bake at 375 degrees F. until sweet potatoes are tender -- about 40 minutes. Beat together the pancake mix, milk, mustard and butter. Take casserole from oven when potatoes are done and pour pancake batter over top. Bake 20 minutes more, uncovered, or until pancake is puffed and golden. Yield: 6 servings. Per Serving: 370 Calories; 14g Fat (33.4% calories from fat); 16g Protein; 46g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 1397mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. _______________________________________ RUSSIAN BLUEBERRY-RASPBERRY PUDDING 1 pint fresh blueberries 1 pint fresh raspberries 1 cup nonfat plain yogurt 1/4 cup firmly packed brown sugar Place fruit evenly in four individual ovenproof bowls on a baking sheet. Top each serving with yogurt; sprinkle evenly with brown sugar. Broil 3 inches from heat (with electric oven door partially open) 3 to 5 minutes or until sugar melts; serve immediately. Yield: 4 servings. Per Serving: 155 Calories; 1g Fat (3.9% calories from fat); 4g Protein; 35g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 53mg Sodium. Exchanges: 1 Fruit; 1/2 Non-Fat Milk; 1 Other Carbohydrates.
========================= =====LIGHT CHEDDAR CHEESE STRAWS 12 won-ton wrappers 2 teaspoons Worcestershire sauce 1/2 cup reduced fat cheddar cheese -- sharp, finely shredded 1/8 teaspoon poppy seeds Preheat oven to 350 degrees F. Stack the won-ton wrappers. Cut the stack lengthwise into fourths, making 48 strips. Line a cookie sheet with parchment paper or foil. Then spray the paper or foil with no-stick spray. Add the won-ton strips in a single layer so the edges are not touching. Brush the won-ton strips with the Worcestershire sauce. Sprinkle each strip with 1/2 teaspoon of the cheese. Then sprinkle with the poppy seeds. Bake for 8 to 10 minutes or until golden brown and crisp. Yield: 48 straws (4 per serving). Per Serving: 32 Calories; trace Fat (13.2% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 83mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. _______________________________________ LOW-FAT LEMON CHEESECAKE 1 cup graham cracker crumbs 2 tablespoons margarine -- reduced fat 24 ounces light cream cheese -- softened 2 tablespoons all-purpose flour 1/4 cup sugar 3 tablespoons fresh lemon juice 3/4 cup egg substitute 8 ounces nonfat yogurt -- lemon flavor Combine cracker crumbs and margarine; press into bottom of a 9-inch springform pan. Set aside. Beat cream cheese, flour, and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust. Cover loosely with foil. Bake at 350 degrees F. for 60 to 70 minutes or until set. Cool to room temperature. Refrigerate. Garnish with berries if desired. Yield: 16 servings. Per Serving: 175 Calories; 11g Fat (55.1% calories from fat); 7g Protein; 13g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 321mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
========================= =====STRAWBERRY-ORANGE CHICKEN SALAD 2 cups fresh spinach -- torn 2 cups leaf lettuce -- torn 3/4 cup cooked chicken -- cubed 2/3 cup fresh strawberries -- sliced 1 medium orange -- peeled and sectioned 1/4 cup strawberry syrup 2 tablespoons red wine vinegar 1/4 cup cashews Divide spinach and lettuce among 2 salad plates. Arrange chicken, strawberries, and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with cashews. Yield: 2 servings. Per Serving: 245 Calories; 11g Fat (37.4% calories from fat); 21g Protein; 19g Carbohydrate; 5g Dietary Fiber; 45mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. _______________________________________ APPLE FRITTERS 1 egg -- beaten 1 cup milk 1 cup apple -- cored and finely chopped 1/4 cup sugar 1/4 teaspoon salt 1 teaspoon grated orange peel 3 tablespoons orange juice 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1 tablespoon baking powder Hot vegetable oil Sifted Powdered sugar Combine first 8 ingredients; mix well. Stir flour and baking powder together; add to apple mixture and stir well. Drop mixture by teaspoonful into deep oil heated to 375 degrees F. Fry fritters until golden (about 3 minutes). Drain on paper towels. Dust with powdered sugar. Yield: about 5 dozen (3 per serving). Per Serving: 71 Calories; 1g Fat (9.8% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
========================= ====APPLE MEAT LOAF 1 large onion -- finely chopped 2 tablespoons butter 2 1/2 pounds ground beef 1 1/2 cups fresh bread crumbs 2 cups apples -- peeled and cored, finely chopped 3 eggs -- beaten 1 tablespoon chopped parsley 1/2 teaspoon ground black pepper 2 teaspoons salt 1/4 teaspoon allspice 1/4 teaspoon dry mustard 1/4 cup ketchup Saute onion in butter until soft. Combine all ingredients, mixing thoroughly. Form into loaf and place in 10- x 14-inch baking pan (or pack into large, greased loaf pan). Bake at 350 degrees F. for 1 hour. Remove from oven and let sit 15 minutes before serving. Yield: 10 servings. Per Serving: 434 Calories; 34g Fat (71.3% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 652mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates. _______________________________________ CHERRY OATMEAL CRISP 21 ounces cherry pie filling 3/4 cup firmly packed brown sugar 3/4 cup all-purpose flour 3/4 cup old-fashioned rolled oats 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup cold butter Spread pie filling into a greased 9-inch square baking pan. In a bowl, combine next 6 ingredients. Cut in butter until mixture resembles coarse crumbs; sprinkle over filling. Bake at 375 degrees F. for 35 to 40 minutes or until golden brown. Serve with whipped cream or ice cream if desired. Yield: 8 servings. Per Serving: 337 Calories; 12g Fat (31.9% calories from fat); 3g Protein; 56g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Fat; 2 1/2 Other Carbohydrates.
========================= =====GOURMET ONIONS 5 medium onions -- sliced 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup butter or margarine 1/2 cup dry sherry 1/4 cup grated Parmesan cheese Combine onion, sugar, salt, and pepper; stir gently. Melt butter in a heavy skillet; add onion mixture, and cook, stirring frequently, 5 to 8 minutes. Stir in sherry, and cook an additional 2 to 3 minutes. Spoon into serving dish; sprinkle with cheese. Yield 6 servings. Per Serving: 165 Calories; 11g Fat (69.2% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 349mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. _______________________________________ Crockpot Creole Chicken * 3 pounds of chicken pieces (I suggest skinless) * 1 onion, sliced * 1 green pepper, thin strips * 1/2 cup celery, diced * 1 1/2 teaspoons salt * 1 teaspoon thyme * 1/2 teaspoon paprika * 2 tablespoons parsley, chopped * 16 oz canned tomatoes * 4 oz canned sliced mushrooms, drained Combine all ingredients in crockpot. Cook on high 4 to 5 hours. _______________________________________ Savory Flank Steak 1 1/2 lb. flank steak 1/3 cup soy sauce 1/3 dark rum 2 TBsp. oil Trim excess fat from steak. Wipe with damp paper towels. Combine soy sauce and rum in large, shallow dish. Place steak in mixture; refrigerate, covered, turning occasionally, for 24 hours. Remove steak from mixture. Brush pan with oil. Place meat in broiler pan without rack. Broil 6 inches from heat for 1 minute on each side. Turn and broil for 5 minutes longer. Turn again; broil for 5 minutes more or until medium rare. Cut steak into thin slices on the diagonal. Arrange on plate. Pour pan juices over meat. You can reserve rum-soy sauce mixture; heat and serve with meat. _______________________________________ Portobello and Feta Sandwiches 1 tablespoon extra-virgin olive oil 4 portobello mushrooms caps 1/2 teaspoon dried roasmary 1/2 teaspoon garlic powder 4 sandwiches-sized English Muffins 8 tablespoons crumbled feta cheese 4 large pieces prepared roasted peppers Heat the oil in a large nonstick pan, add mushrooms caps, gill sides up, sprinkle the mushrooms with the rosemary and garlic powder and cook 5 minutes. Add 1/4 cup of water to the pan, then turn the mushrooms and cook another 2 minutes, or until they are tender. Meanwhile, split the muffins and top each half with 1 tablespoon of the feta. Place in the toaster oven or under the broiler and toast until the feta is melted. Place a mushroom cap and 1 slice of roasted pepper on 4 muffin halves. Top with other halves. Makes 4 servings. I served carrot and celery sticks with this. Each serving has about 267 calories. _______________________________________ Southwest Crock Pot Pork and Chicken Stew 2 1 to 2 inch thick butterfly pork chops ¾ (3/4¾ pound) 2 boneless skinless chicken breast 1 cup seasoned bread crumbs 1 can cream of chicken soup 1 soup can of water 1 15 oz. can corn undrained 1 small jar sliced mushrooms undrained 1 7oz. can hot salsa ranchero or half if you like medium heat 2 Tbs diced onion 1 stalk diced celery 1 large russet potato Directions Cut up pork and chicken into 1 to 1 and 1/2 inch chunks and put in crock-pot. Stir in seasoned breadcrumbs. Stir in corn with liquid from can. Stir in cream of chicken soup and can of water. Add mushrooms, salsa, onion, celery, and potato cut up with skin on. Cook on low for 8 hours. Serve with green vegetable of choice and jalapeno corn muffins. _______________________________________ Pina Colada Wedges 1 package (8 oz) cream cheese softened 1/3 cup sugar 1/2 tea. rum extract 3 1/2 cups thawed Cool Whip 1 can (8 1.4 oz) crushed pineapple in syrup 2 2/3 cup (7 oz) coconut Beat cream cheese with sugar and rum extract until smooth. Fold in 2 cups whipped topping, pineapple with syrup and 2 cups coconut. Spread in 8 inch layer pan lined with plastic wrap. Invert pan to serving plate, remove pan and plastic wrap. Spread rest of cool whip and sprinkle with rest of coconut. Freeze until firm, about 2 hours. Cut in wedges to serve. _______________________________________ Oatmeal Cake Cake 1 1/3 cups of boiling water 1 cup quick cooking oats 1/2 cup of shortening 1 cup brown sugar 1 cup granulated sugar 2 eggs 1 1/2 cups flour 1 tsp. baking soda 1 tsp. salt 1/2 tsp. cinnamon Topping: 1/2 cup brown sugar 6 Tbsp. melted butter 1/4 cup milk 1 tsp. vanilla 1 cup nuts (optional) shredded coconut (optional) **You can double the topping ingredients. Mix boiling water and oats and let stand 20 minutes. Cream together shorting, sugars, and eggs. Add to oatmeal. Sift flour, soda, salt, and cinnamon and add to mixture above. Grease and flour pan or use cooking spray in a 9/13 long cake pan. Pour in cake mixture and bake at 350 degrees for 40 to 45 minutes. Mix ingredients for topping. Spread on cake while warm and bake another 10 to 15 minutes at 350 degrees. _______________________________________ EASY Chicken and DUMPLINGS to get some great tasting dumplings with minimal effort: go to a pizza place where they make their own dough. BUY one of their chunks of dough. (You can make your own pizza dough in a bread machine using ANY pizza-dough recipe, but---why bother?) Store the pizza dough in the refrigerator. (I use it straight, WITHOUT rising.) Okay. Throw a chicken into a large pot. (I use half a chicken). Add water to cover the chicken about half way or less. You can also use canned chicken broth. (Yum.) Sprinkle the chicken with a pinch or two of garlic powder, ground pepper, parsley flakes and whatever. SALT to taste, but remember that some of the broth liquid will be REDUCED, thus use LESS salt when you begin. Cook the chicken slowly (simmer) until it's done (obviously). The chicken should fall apart. [OPTION: REMOVE the chicken, place in a large warming bowl, leaving the broth in the pot. If you do this, you can DE-BONE the chicken while the dumplings cook.] Turn heat to less than medium (less than half-way on my stove). You want a very LOW simmer. Sprinkle LIGHTLY with salt and drop 3/4-inch (to 1-inch) balls of cold pizza dough into the reduced broth. Cook for about half an hour. Although I do NOT cover, some dumpling recipes call for a cover during the first half of the dumpling cycle. Other recipes for the SECOND half of the dumpling cycle. (Go figure.) Which is why I don't cover. _______________________________________ This has been a favourite for years in our house. When our son comes home to visit, it is one of those meals he just 'has to have'! A very tasty way to make chops. Best served with rice or mashed potatotes. PORK CHOPS IN SAUCE 4 pork chops, any cut 3 Tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1/4 tsp. paprika 1/4 tsp. dry mustard 1 C. boiling water 2 tsp. chicken bouillon 2 tsp. lemon juice 1/4 tsp celery salt 1/4 tsp. worcestershire sauce Melt butter/margarine in skillet. Combine flour, salt,papper,paprika and mustard in a bowl. Mix well. Moisten chops and dip in this dry mix to coat both sides. Add meat to skillet and brown well on both sides, adding more butter if necessary. Mix water, chicken bouillon, lemon juice, celery salt and worcestershire sauce together. Pour over browned chops. Cover and cook until meat is tender, 20 - 25 minutes. I like to double the 'gravy' ingredients and I add a little of the leftover coating mix to it to make it thicken nicely. This way you have a delicious gravy to pour over rice, potatoes or noodles. _______________________________________ looking for low fat/low sodium recipes? Tuna Salad 1 6 oz. can of tuna, drained 1 med.granny smith apple, cored peeled and chopped in very small pieces. 1/4 Cup pickle relish 1/8 tsp. salt 1 8 oz carton of plain yogurt Combine all ingredients. Let set in 'fridge about 2 hours. serve over greens and Don't let the apple scare you, it is sort of refreshing. _______________________________________ Robs Corn 1 stick of butter or margarine melted 2 -8oz pkgs of cream cheese softened 2 bags of frozen corn jalepeno slices to taste (like what you would use for Nacho's) Place melted butter in a crock pot on low heat and add cream cheese and mix well. When cream cheese mixture is warmed through add frozen corn and jalepeno slices (we like at least a half cup, chopped or whole slices) to taste and cook on low setting 3-4 hours. Serves 8. _______________________________________ The best chocolate cake recipe you can imagine. Nice and moist, and just like it's name.......it disappears. Hershey's Disappearing Cake 1/4 c butter 1/4 c shortening 2 c sugar 1 tsp. vanilla 2 eggs 3/4 c Hershey's Cocoa 1 3/4 c unsifted flour 3/4 tsp. baking powder 3/4 tsp. baking soda 1/8 tsp. salt 1 3/4 c milk Grease and flour 2 -9" round tins, 8" tins will work also. Cream butter, shortening, sugar and vanilla until fluffy, blend in eggs. Combine cocoa, flour, baking powder, soda and salt in bowl, add alternately with milk to batter. Blend well. Pour into pans, bake @ 350 for 30-35 mins. or until tester inserted comes out clean. Cool for 10 mins, remove from pans. Frosting: Use cocoa in your favourite frosting recipe such as Butter Icing: 4 Tbsp. butter 2 c icing sugar sifted with 1/4 c cocoa 3 Tbsp. milk flavouring Cream the butter with 2 Tbsp. sugar, add liquid gradually. Sift in remaining sugar till thick enough to spread. Add flavouring. ORANGE PECAN TRUFFLES 8 ounces semisweet chocolate squares 1/3 cup butter or margarine 1/2 cup orange marmalade 1/2 cup chopped pecans -- toasted 2 tablespoons Grand Marnier 1 cup pecans -- finely chopped Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat; stir in marmalade, 1/2 cup chopped and toasted pecans, and liqueur. Cool slightly; cover and chill until firm (at least 2 hours). Shape mixture into 3/4-inch balls; roll in 1 cup finely chopped pecans. (Mixture tends to stick to hands.) Place in paper or foil bonbon cups. Store candy in airtight containers in refrigerator up to 3 weeks or freeze up to 12 months. Serve cold. Yield: 36 (1 per serving). If desired, substitute 2 tablespoons orange juice for liqueur. Per Serving: 90 Calories; 7g Fat (63.3% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
========================= =====MUSHROOM-MEATBALL STROGANOFF 1 pound ground beef 1 egg -- beaten 1 cup soft bread crumbs 1/8 teaspoon seasoned salt Dash ground black pepper 1 1/4 ounces mushroom soup, packet 4 1/2 ounces mushrooms, whole -- jarred, drained 2 tablespoons all-purpose flour 1 1/4 cups water 1/2 cup sour cream Hot cooked noodles Combine ground beef, egg, breadcrumbs, seasoned salt, pepper, and 2 tablespoons of soup mix, reserving remaining soup mix; mix well. Cover each whole mushroom with about 1 tablespoon meat mixture, carefully sealing all around. Place meatballs in a 15- x 10- x 1-inch jellyroll pan; bake, uncovered, at 375 degrees F. for 20 to 25 minutes or until done. Drain on paper towels. Combine remaining soup mix, flour, and water in a large saucepan; mix well. Cook over medium heat, stirring constantly, until smooth and thickened; stir in sour cream. Add meatballs; cook over medium heat, stirring constantly, until thoroughly heated (do not boil). Serve meatballs over hot cooked noodles. Yield: 6 servings. Per Serving: 347 Calories; 27g Fat (69.2% calories from fat); 16g Protein; 11g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 419mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. QUICK PEANUT BUTTER COOKIES 11 ounces pie crust mix 1 cup firmly packed brown sugar 1/2 cup peanut butter 3 tablespoons water Combine all ingredients; stir until thoroughly blended. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten cookies to 1/4-inch thickness with a fork, making a criss-cross pattern. Bake at 375 degrees F. for 8 to 10 minutes. Let cool 2 minutes on cookie sheets. Remove to wire rack, and let cool completely. Yield: about 4 1/2 dozen (1 cookie per serving). Per Serving: 59 Calories; 3g Fat (44.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
========================= =====LIGHT TURKEY ENCHILADAS CASSEROLE 1 pound lean ground turkey 1/4 cup chopped onion 2 cloves garlic -- minced 6 ounces tomato sauce 1 teaspoon chiles -- bottled, chopped 2 teaspoons chili powder 1 teaspoon fresh lemon juice 1/2 teaspoon ground black pepper 1/4 cup frozen green peas -- thawed 4 corn tortillas 2 ounces lowfat mozzarella cheese -- shredded Dash cayenne pepper Mix ground turkey, onion and garlic and place in a 2-quart casserole. Microwave on High 4 to 6 minutes, stirring, until turkey loses pink color. Drain. Stir in tomato sauce, chilis, chili powder, lemon juice, and pepper, and microwave on High another 4 to 6 minutes, stirring mid-cycle. Stir in peas. In 1 1/2-quart casserole or baking dish, layer tortillas, turkey mixture, and cheese alternately, topping with some of the cheese and dash of cayenne. Microwave on High 2 to 3 minutes until cheese bubbles. Let stand a minute or so before serving. Yield: 6 servings. If you are microwave challenged, perform the first two steps in a skillet until desired results are achieved, then bake the assembled casserole in a 375 degree F. oven until cheese bubbles and dish is heated through, about 10 to 20 minutes. Per Serving: 192 Calories; 8g Fat (34.6% calories from fat); 20g Protein; 13g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 318mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. _______________________________________ LIGHT CHOCOLATE-KAHLUA BROWNIES 1 1/2 cups sugar 1/2 cup egg substitute 3 tablespoons Kahlua 1/4 cup margarine -- melted 1 1/4 cups cake flour -- sifted 1/2 cup cocoa 1 teaspoon baking powder 1/2 cup walnuts -- finely chopped Vegetable cooking spray Combine first 4 ingredients in a large mixing bowl, stirring well. Combine flour and next 2 ingredients; stir into sugar mixture. Fold in walnuts. Spoon batter into 9-inch square pan coated with cooking spray. Bake at 325 degrees F. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack; cut into squares. Yield: 16 servings. Per Serving: 182 Calories; 6g Fat (30.7% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.
========================= =====ORIENTAL CAULIFLOWER 1 medium cauliflower, head 1 medium onion -- chopped 1/3 cup diced celery 3 sprigs fresh parsley -- chopped 1 tablespoon butter or margarine -- melted 1 tablespoon cornstarch 1 chicken bouillon cube 1 cup hot water 1 tablespoon soy sauce Dash freshly ground black pepper Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling salted water about 8 to 10 minutes or until crisp-tender; drain. Saute onion, celery, and parsley in butter until tender. Remove from heat; add cornstarch, stirring until blended. Dissolve bouillon cube in 1 cup hot water; gradually add to vegetable mixture, stirring constantly. Add soy sauce and pepper; cook over medium heat, stirring constantly, until smooth and thickened. Pour over cauliflower in serving dish. Yield: 6 servings. Per Serving: 68 Calories; 2g Fat (29.1% calories from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 368mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. _______________________________________ I am supported by the products you find on my pages. To read Recipe Page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 19, 20, 21, 22, 23, 24, 25.. |
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