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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?!
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Recipes in italics are health
conscious, or lite, some are diabetic. Not all italics recipes are diabetic, only those labeled as such. Some recipes
here are not health conscious at all.
You must judge for yourself which ones you want, ok? To convert measurements of anything
go to http://www.onlineconversion.com/
LIGHT APPLE AND TUNA SALAD
6 ounces tuna in water, canned -- drained 2 1/2 tablespoons plain nonfat yogurt 2 tablespoons sweet pickle relish 1 medium apple -- cored and chopped 1/4 teaspoon kosher salt
Put all ingredients in a bowl and mix together with a fork. Serve over mixed salad greens. Yield: 3 servings.
Per Serving: 113 Calories; 1g Fat (5.5% calories from fat); 15g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 440mg Sodium. Exchanges: 2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Other Carbohydrates.
LIGHT FIVE-SPICE ORANGE SLICES
5 each navel oranges 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon five-spice powder 1 tablespoon crystallized ginger -- slivered
Using a sharp knife, cut away the peel and white pith from the oranges. Slice the oranges into thick circles and put into a large bowl.
In a small saucepan or a microwave, warm the honey until thin and pourable. Stir the cinnamon and five-spice powder into the honey, then pour over the oranges. Gently stir until the oranges are coated with the syrup. Arrange the oranges on a platter and top with the ginger. Yield: 6 servings.
Per Serving: 103 Calories; trace Fat (0.9% calories from fat); 1g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 Other Carbohydrates.
FRENCH COUNTRY CASSEROLE
1 pound kielbasa -- cooked, halved, cut into 1/4-inch slices 16 ounces kidney beans, canned -- drained and rinsed 15 1/2 ounces great northern beans, canned -- drained and rinsed 15 ounces black beans, canned -- drained and rinsed 15 ounces tomato sauce 3 medium carrots -- thinly sliced 2 small onions -- cut into rings 1/2 cup red wine -- (or beef broth) 2 tablespoons brown sugar 2 cloves garlic -- minced 1 1/2 teaspoons dried thyme
Combine all ingredients in a bowl; transfer to an ungreased 3-quart baking dish. Cover and bake at 375 degrees F. for 60 to 70 minutes or until carrots are tender. Yield: 9 servings.
Per Serving: 345 Calories; 15g Fat (38.6% calories from fat); 17g Protein; 35g Carbohydrate; 9g Dietary Fiber; 34mg Cholesterol; 1170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
1 each pie crust (9 inch) 1 1/4 cups firmly packed light brown sugar 1/2 cup whipping cream 1/3 cup pure maple syrup 2 large eggs 1 tablespoon unsalted butter -- melted
Preheat oven to 450 degrees F. Using fork, pierce pie crust several times over bottom and sides. Bake crust until set but not brown, about 7 minutes. Cool.
Reduce oven temperature to 350 degrees F. Using electric mixer, beat remaining ingredients in large bowl until smooth. Pour filling into crust. Bake until filling is set but still moves slightly in center when pie is shaken, about 55 minutes. Cool completely on rack. Yield: 8 servings.
Per Serving: 344 Calories; 14g Fat (36.3% calories from fat); 3g Protein; 53g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 180mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.
SLOW COOKED LAMB CHOPS
1 medium onion -- sliced 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon ground black pepper 8 each lamb loin chops 2 cloves garlic -- minced
Place onion in a slow cooker. Combine oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on LOW for 4 to 6 hours or until the meat is tender. Yield: 4 servings.
Per Serving: 605 Calories; 51g Fat (76.5% calories from fat); 32g Protein; 4g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 7 1/2 Fat.
12 cups popped popcorn 1 cup sugar 2/3 cup light corn syrup 1/2 cup butter 6 ounces semisweet chocolate chips 1 teaspoon vanilla
Remove all unpopped kernels from popped popcorn. Put popcorn into a 17- x 11- x 2-inch baking or roasting pan.
In a medium saucepan, combine sugar, corn syrup, and butter. Cook and stir over medium heat until mixture boils. Remove pan from heat. Stir in chocolate chips and vanilla until chocolate is melted.
Pour the hot chocolate mixture over popcorn; stir gently to coat. Bake in a 300 degree F. oven for 45 minutes, stirring mixture gently every 15 minutes. Spread on a large piece of foil. Cool completely. Store coated popcorn tightly covered for up to one week. Yield: 12 cups (1 cup per serving).
Per Serving: 283 Calories; 12g Fat (36.7% calories from fat); 2g Protein; 46g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Fat; 2 1/2 Other Carbohydrates.
PIGALL'S FUSION CHICKEN
2 medium chicken breasts -- whole 1 cup dry red wine 1/4 cup hoisin sauce 1/4 cup chopped onion 1 tablespoon soy sauce 1 teaspoon minced garlic 1/2 teaspoon grated ginger root 1/2 teaspoon five-spice powder 1/4 teaspoon crushed red pepper
Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag set in a shallow dish. For marinade, combine remaining ingredients. Pour over chicken. Seal bag. Marinate in refrigerator 1 to 2 hours.
Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once.
Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain, if desired. Serve chicken over rice pilaf, if desired. Drizzle hot marinade over chicken. Yield: 4 servings.
Pigall's is a former Cincinnati restaurant. You can find hoisin sauce in the Chinese section of your supermarket.
Per Serving: 334 Calories; 14g Fat (43.5% calories from fat); 31g Protein; 10g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 645mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
I have been making this cake for years now, it is a favorite in our house. It is so moist, and you wouldn't believe there is sauerkraut in it!
Sauerkraut Chocolate Cake
Ingredients: 2/3 cup butter or margarine 1 1/2 Cups minus 2 tablespoons sugar 3 eggs 1 teaspoon vanilla 1/2 Cup unsweetened cocoa 2 1/4 C flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 Cup plus 4 Tablespoons water 2/3 Cup sauerkraut, thouroughly rinsed and chopped. Instructions: Mix cocoa, flour, baking power, soda and salt together in a small bowl, set aside. In a large bowl, cream margarine or butter with the sugar, beat in the eggs and vanilla. Add flour mixture alternately with the water stirring well after each time. Stir in the sauerkraut. Pour into a 13x9 floured and greased baking pan (or just use non stick spray) bake ate 350 degrees for 30 minutes. Cake is done when center bounces back or toothpick inserted in center comes out clean. Do not overbake. Cool, then frost with your favorite frosting. I like to use this one: Penuche Frosting 1 stick butter or margarine 1 Cup brown sugar 1/4 Cup evaporated milk Mix together in small pot and cook over medium heat until it boils. Remove from heat and cool to lukewarm. Add powdered sugar enough to spread.
My husband and I are vegetarians, so I am always looking for different and creative ways to dress up old favorites. My husband likes stuffed pasta shells, and loves artichokes, so I got creative one day and came up with what is now one of his favorite dishes.
Artichoke and Spinach Stuffed Shells
* 1 package frozen spinach, chopped and thawed * 1 cup frozen artichokes, thawed * 12 jumbo pasta shells, uncooked * 1 cup ricotta cheese * 2 tablespoons chopped basil * 1 tablespoon hopped parsley * 1/4 teaspoon salt * 2 tablespoons lemon juice * 1/3 cup sour cream * 2 16 ounce cans stewed tomatoes, undrained and chopped * 8 ounces tomato sauce * 2 tablespoons cornstarch * 1 1/2 tablespoons chopped basil * vegetable cooking spray
Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook shells according to package and set separately on a piece of wax paper. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth. Transfer to a bowl; stir in chopped artichokes and sour cream.
Combine stewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespons basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture in botton of an 13 x 7 x 1/2-inch baking dish coated with cooking spray. Spoon spinach mixture evenly into shells. Place shells on sauce in baking dish. Spoon remaining sauce on top of the shells. Bake uncovered at 350 for 30 minutes or until bubbling.
Some days I just do not have time to plan a large meal. And when its -40 outside nothing warms you up better then a hot bowl of soup. This is the easiest soup to make and tastes great.
Easy Taco Soup
1 pound of Hamburger cooked and drained 1 can of corn undrained 1 can stewed tomatos undrained 1 can of red kidney beans undrained 1 can of garbanzo beans undrained 1 can of chopped green chilies 1 package of powdered taco seasonings
cook hamburger till done , breaking it up into small pieces. drain and put in soup pot. Add rest of ingredients. Cook over medium heat till come to a low boil. Serve with a dollop of sour cream, shredded chedder cheese and tortilla chips.
When I make this recipe, I usually divide the batter and make a few plain cookies, a few with raisins and a few with chocolate chips. The "fat free" only refers to plain or with raisins. The applesauce gives the cookies a mild apple flavor and they remain moist.
Fat Free Oatmeal Cookies
1/4 cup brown sugar 1/4 cup white sugar 3/4 cup unsweetened applesauce 1 cup flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1 cup rolled oats 1/2 cup raisins, chocolate chips and/or chopped nuts
Preheat oven to 350. In medium bowl, stir together sugars and applesauce. Sift together flour, baking powder, salt and cinnamon. Stir into applesauce mixture. Add oats. Add raisins, chocolate chips and/or nuts. Stir until combined. Drop by teaspoonful onto greased cookie sheet. Bake 10 minutes. Cool slightly before removing from sheet. Supposedly makes 24 cookies but I never get that many.
For a quick and easy solution to the need for a new taste sensation, I often resort to a little paperback cookbook I found years ago in a used book store ,The Three Ingredient Cookbook (With Other Simple Recipes) by Sondra J. Stang. This is one that I discovered recently that turned out to be a keeper.
Apple and Beet Salad
3-4 fresh beets (I've used canned equivalent, but fresh is best) 1 medium tart apple 2 tablespoons mayonnaise 1/4 teaspoon dried dillweed 1/4 teaspoon celery seed salt to taste
Peel and chop the apple. Wash and peel the beets. Cook the beets in cold water and bring to a boil, about 30-50 minutes, depending on the age and size of the beets. When they are easily pierced with a fork, they are done. Remove them from the cooking liquid and plunge them into cold water. (You can save the cooking liquid for borscht if you like.)
Peel and dice the cooked beets; mix with the diced apple, mayonnaise and seasonings. Chill for several hours before serving. Recommended for pork or chicken accompaniment.
1 cup sugar 3/4 cup white vinegar 1/2 cup Wesson Oil (or anyone's brand) 1 tsp. dry mustard 1 - 10-3/4 oz. tomato soup 2 lb. carrots 1 (small) jar pearl onions 1 bell pepper sliced
Combine sugar, vinegar, oil, mustard and soup in sauce pan. Bring to boil and let simmer 3-4 minutes. Take off heat and cool completely.
Peel and slice carrots (round slices) and cook until tender - drain
Combine all ingredients.
Will keep in fridge 4-6 weeks (if there's any left)
Ann Landers' Meat Loaf
2 pounds ground round steak 2 eggs 1 1/2 C bread crumbs 3/4 C ketchup 1 tsp. Accent 1/2 C warm water 1 pkg. onion soup mix Mix thoroughly. Shape into loaves or place into a loaf pan. Cover with two strip of bacon if you like that flavor. Pour one 8-oz. can of tomato sauce over all and bake for one hour at 350 degrees. Yield: six servings
Mmmm..this dessert is perfect at Easter time. Please note that this dessert must be refrigerated overnight for it to congeal. I came across this in Taste of HOme magazine a few years ago.
Coconut Crunch Delight
1/2 C butter or margarine, melted 1 C flour 1-1/4 C flaked coconut 1/4 C packed brown sugar 1 C slivered almonds 1 package (3.4 oz.) instant vanilla pudding mix 1 package (3.4 oz.) instant coconut pudding mix 2-2/3 C cold milk 2 C whipped topping Fresh strawberries, optional
In a bowl, combine the first five ingredients; press lightly into a greased 13"X9" baking pan. Bake at 350 degress for 25-30 min, stirring every 10 min. to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan. In a mixing bowl, beat pudding mixes and milk; fold in whipped topping; spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish w/berries if desired. Yield: 12-16 servings
With Easter almost here, and everyone always has all that leftover ham, I have found a great soup recipe that everyone loves to use some of that ham.
Cheesy Ham Beer Soup
3 medium potatoes, peeled and cut up 1 small onion, finely chopped (1/3 cup) 2 cups of water 1 teaspoon instant chicken bouillon granules 1 17 oz can whole kernel corn 1 cup beer 1 4-oz can mushrooms stems and pieces 2 tablespoons snipped parsley 1/2 teaspoon dry mustard 1/3 cup cold water 2 tablespoons all-purpose flour 2 cups shredded American cheese 2 cups cubed fully cooked ham In a 3 quart saucepan, combine potatoes and onion; add the 2 cups water. Bring to boiling stir in bouillon granules. Cover and cook about 20 min. or till potatoes are tender. Stir in undrained corn, beer, undrained mushrooms, parsley, and dry mustard. Bring to boil. Reduce heat, cover and simmer 15 min. Blend cold water into flour. Stir into hot vegetable mixture. Cook and stir till slightly thickened and bubbly. Stir in the shredder cheese and ham. Continue stirring till cheese is melted.
Chocolate Chip Cookie Dough Cheesecake
1 3/4 C crushed chocolate chip cookies or chocolate wafer crumbs 1/4 C sugar 1/3 C butter or margarine, melted FILLING: 3 (8 oz.) packages cream cheese, softened 1 C sugar 3 eggs 1 C (8 oz.) sour cream 1/2 t vanilla extract COOKIE DOUGH: 1/4 C butter or margarine, softened 1/4 C sugar 1/4 C packed brown sugar 1 T water 1 t vanilla extract 1/2 C flour 1 1/2 C miniature semisweet chocolate chips, divided
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on med. speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup of chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350 deg. for 45-55 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan. Sprinkle with remaining chips. Yield: 12-14 servings.
1 1/2 cups firmly packed brown sugar 1 1/2 cups sugar 1 cup milk 1/2 cup half and half -- (light cream) 2 tablespoons light corn syrup 2 tablespoons instant coffee granules 1/8 teaspoon salt 3 tablespoons butter or margarine -- softened 1 teaspoon vanilla extract 6 ounces semisweet chocolate chips 1/2 cup chopped pecans
Combine first 7 ingredients in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, to the soft ball stage (234 degrees F.).
Remove from heat; add butter and vanilla; do not stir. Cool to 110 degrees F.; beat until fudge loses gloss and begins to thicken. Add chocolate chips and pecans; stir just to mix. Pour into a buttered 9-inch square pan. Cool and cut into 1 1/2-inch squares. Yield: 36 servings.
Per Serving: 122 Calories; 4g Fat (28.9% calories from fat); 1g Protein; 22g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.
APPLE BUTTER BREAD
1/2 cup butter or margarine -- softened 1 cup firmly packed brown sugar 1 egg 3/4 cup buttermilk 2 teaspoons baking soda 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1/2 teaspoon ground clove 1 cup apple butter 1/2 cup chopped pecans
Cream butter and brown sugar; add egg to mixture, and beat well. Combine buttermilk and soda.
Combine flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in apple butter and chopped pecans.
Pour into greased 9- x 5- x 3-inch loafpan. Bake at 350 degrees F. for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire rack, and cool completely. Yield: 1 loaf (9 servings).
Per Serving: 411 Calories; 16g Fat (33.7% calories from fat); 5g Protein; 65g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 422mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.
GROUND BEEF AND SPINACH CASSEROLE
1 pound lean ground beef 1 cup chopped onion 2 cloves garlic -- minced 10 ounces frozen spinach -- thawed and squeezed dry 3 cups cooked long-grain white rice 2 cups grated cheddar cheese 3 large eggs 3/4 cup milk 1 teaspoon salt Ground black pepper -- to taste 1 cup spaghetti sauce
Preheat oven to 350 degrees F. In a medium skillet over medium heat, saute ground beef, onion, and garlic until meat is no longer pink and vegetables are tender, about 5 to 10 minutes. Transfer to a 4-quart casserole dish lightly coated with cooking spray or oil. Add spinach, rice, and 1 cup of the cheese.
In a small bowl, combine eggs, milk, salt, and pepper. Stir into meat and rice mixture and mix well.
Bake, covered, 30 minutes. Top with spaghetti sauce and remaining cheese and bake, uncovered, until bubbly, about 15 minutes longer. Yield: 6 servings.
Per Serving: 574 Calories; 34g Fat (53.2% calories from fat); 31g Protein; 36g Carbohydrate; 4g Dietary Fiber; 194mg Cholesterol; 927mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.
LIGHT JERK MEAT LOAF
1 pound ground round 1 cup soft whole-wheat bread crumbs 1/2 cup finely chopped green onions 1/4 cup frozen egg substitute -- thawed 1/4 cup skim milk 1/4 cup ketchup 2 tablespoons white vinegar 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon coarsely ground pepper 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 2 jalapeno peppers -- seeded and chopped Vegetable cooking spray
Combine first 14 ingredients in a medium bowl. Shape mixture into a 8- x 4-inch loaf; place on a rack in a roasting pan coated with cooking spray. Bake at 350 degrees F. for 1 hour. Yield: 6 servings.
Per Serving: 248 Calories; 15g Fat (53.4% calories from fat); 17g Protein; 12g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 447mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
LIGHT HONEY-BAKED APPLES
4 Granny Smith apples 2 tablespoons raisins 1 tablespoon crystallized ginger -- minced 1 tablespoon margarine -- cut into 4 pieces 1/4 cup honey
Core apples, cutting to, but not through, bottom; peel top third of each apple. Place apples in an 8-inch square baking dish. Combine raisins and ginger in a small bowl; spoon raisin mixture evenly into cavity of each apple. Top each apple with 1 piece of margarine; drizzle 1 tablespoon honey over each apple.
Bake apples, uncovered, at 350 degrees F. for 45 minutes or until apples are tender; baste occasionally with cooking liquid. Serve warm. Yield: 4 servings.
Per Serving: 174 Calories; 3g Fat (14.5% calories from fat); 1g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
BAKED RIGATONI AND HAM IN WINE SAUCE
12 ounces rigatoni -- cooked and drained 6 ounces Canadian bacon -- diced 2 cups broccoli florets -- blanched 3 tablespoons diced green chiles 6 ounces Mozzarella cheese -- grated 1 cup lowfat cottage cheese 1/3 cup lowfat yogurt 1 cup chicken broth -- defatted 1/3 cup dry white wine 1/2 teaspoon dry mustard 1 teaspoon Worcestershire sauce Salt and pepper -- to taste 2 tablespoons dry bread crumbs -- unseasoned 2 tablespoons Romano cheese -- freshly grated
Preheat oven to 375 degrees F. Spray a gratin dish with vegetable spray and set aside.
Put rigatoni, Canadian bacon, broccoli, chilis, and Mozzarella in a large bowl. Cream cottage cheese in a blender. Add yogurt, broth, wine, mustard, Worcestershire sauce, salt, and pepper and blend well. Mix into pasta mixture and turn into prepared dish. Cover and cook for 20 minutes. Remove dish from oven and uncover. Mix together bread crumbs and cheese and sprinkle over baked pasta mixture. Return to oven, uncovered, and bake another 10 minutes, or until lightly browned. Yield: 8 servings.
Per Serving: 318 Calories; 9g Fat (25.3% calories from fat); 20g Protein; 37g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 661mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
3 1/2 cups vanilla wafer crumbs 16 ounces powdered sugar -- sifted 1 1/2 cups chopped pecans 6 ounces frozen orange juice concentrate -- thawed and undiluted 1/2 cup butter or margarine -- melted 7 ounces coconut flakes
Combine vanilla wafer crumbs, powdered sugar, and pecans; mix well. Stir in orange juice concentrate and butter. Shape into 2-inch fingers; roll in coconut. Refrigerate. Yield: 4 1/2 dozen (2 per serving).
Per Serving: 230 Calories; 12g Fat (44.7% calories from fat); 1g Protein; 31g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
SWEET POTATO GRATIN
3 tablespoons olive oil -- divided 2 cloves garlic -- finely chopped 1 1/2 pounds sweet potatoes -- peeled and sliced 1/4-inch thick 2/3 cup chicken broth Salt and Pepper 1/2 cup blanched almonds -- chopped 1/2 cup fresh bread crumbs 1/2 cup shredded Swiss cheese 2 tablespoons chopped fresh parsley
Grease 8-inch square baking pan with 1 tablespoon oil. Sprinkle pan with garlic. Layer sweet potatoes in pan. Pour in broth. Season with salt and pepper to taste. Cover and bake at 375 degrees F. for 30 minutes.
Combine almonds, bread crumbs, cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss with remaining 2 tablespoons oil. Sprinkle over hot potatoes and bake, uncovered, 20 minutes longer or until golden. Yield: 6 servings.
Per Serving (excluding unknown items): 268 Calories; 16g Fat (53.1% calories from fat); 7g Protein; 25g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 142mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat.
DELICIOUS RICE CASSEROLE
1 pkg. chopped frozen broccoli 1 cup Minute Rice 1 small can Water Chestnuts, sliced 1 (8oz.) jar Cheez Whiz 1 can cream of chicken soup 1/2 to 3/4 cups milk 3 TBsp. butter 1/4 cup chopped onion 1/2 cup sliced celery
Mix all ingredients together and bake at 350 degrees for 40 minutes or until hot and bubbly.
This really has a savory aroma, the couscous gets slightly toasted and forms a stuffing as the chicken bakes, be sure to use an instant-read thermometer to test for doneness.
Roasted Chicken on Couscous "Stuffing"
1 cup couscous 1(15 ounce) can lower-sodium chicken broth, divided 1 (4 pound) chicken, cut into 8 pieces 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon crumbled dried sage
Preheat the oven to 400 degrees. Spread couscous in a roasting pan large enough to hold chicken pieces in a single layer without crowding. Pour 1 cup of broth over couscous and top with chicken pieces and sprinkle with salt and pepper and sage. Place in the oven 35 to 40 minutes or until chicken is cooked through (bone-in parts should be 165 to 179 degrees) Remove chicken from pan and pour remaining broth over the couscous, it will be quite soupy, but will absorb the broth as it sits, stir occasionally as you plate the rest of the dinner, in about 5 minutes, the couscous will be ready to serve, it should be tender and somewhat "wetter" then stove-top couscous. Makes 4 servings. I trimmed and washed several beets, cut in half (or in quarters if large) place cut-side down on foil and enclose in a loose package, roast in oven with the chicken until they're tender when pricked with a fork, remove foil, and when cool enough slip skins off with fingers or paring knife, cut into wedges to serve.
5 pounds rib-end loin (in two pieces, if necessary) 5 garlic cloves Salt to taste 2 teaspoons dried Mexican oregano 12 peppercorns 3 oranges
Pierce meat all over with point of sharp knife. Crush garlic, together with salt, oregano, and peppercorns, and moisten with juice of 1 orange. Rub mixture into pork and set aside for one hour.
Preheat oven to 350 degrees. Place pork in heavy casserole into which it will just fit comfortably and moisten with juice of a second orange. Add orange skin to casserole, then cover and bake two hours.
Drain off all but about three tablespoons of the pan juices and reserve. Turn meat over and bake one hour, uncovered, basting from time to time.
Drain off pan juices again and reserve. Turn oven up to 400 degrees and brown top of meat, then turn it over and brown other side.
Meanwhile, skim reserved pan juices of most fat. Add pan juices and juice of third orange to casserole, place on stovetop and reduce quickly over high heat. Slice meat and serve with sauce.
Note: This is best served the same day. The next day, rather than reheating, serve the meat at room temperature, sliced.
Per serving: 462 calories, 44g protein, 28g fat (11g saturated), 5g carbohydrate, 74mg sodium, 120mg cholesterol, 0g dietary fiber.
If you like sloppy joes, try this Italian inspired version called "Sloppy Giusseppes" for a different take on a family favorite. This has become a tradition at our yearly Superbowl party. Just add slices of a nice provolone cheese to the roll then dig in.
* 5 pound roast * 3 cups water * 1 teaspoon salt * 1 teaspoon black pepper * 1 teaspoon oregano * 1 teaspoon basil * 1 teaspoon onion powder * 1/2 teaspoon garlic powder * 1 package Good Seasonings Italian salad dressing mix
Trim excess fat from roast. Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.
Use a slotted spoon to serve meat on large buns or rolls to keep juice from making buns soggy.
Monterey Jack Salsa
1 4oz can green chilies, chopped 1 3 1/4 oz can black olives, chopped 4 green onions, chopped 1/4 lb Monterey Jack cheese, shredded 1 tomato, chopped 1/2 cup Italian salad dressing 1/4 cup fresh cilantro, chopped
tortilla chips for serving
Blend all ingredients together and serve with chips.
1 lb large shrimp, peeled and deveined 1/4 cup olive oil 15 cloves fresh garlic, chopped 1 medium onion, chopped 1 7oz bottle Doxee clam juice 2-3 tbs dried parsely flakes grated locatelli romano cheese(or romano) 1 lb cooked macaroni, we use rotini, reserve 1 cup water from macaroni
Start the macaroni Fry shrimp, onions and garlic, when they are cooked ,add the parsely and clam juice. Drain macaroni, reserving 1 cup of the cooking water. Return macaroni back to the pot and dump in the entire contents of the frying pan, if it is too dry, add the reserved water. Serve it up and add the cheese. Sometimes for a change of pace, we add 1/2 lb of parboiled bay scallops to the frying pan. Whenever we make this dish in the community kitchen in our club,we suddenly get a lot of friends to join us.
Try it, you'll like it....I substituted dark meat for the breast meat, a can of drained mushrooms for the fresh and used 2% milk in place of the whipping cream, all with good results. This recipe cam from "Beyond Macaroni and Cheese," cookbook put out by the MOPS organization and can be made ahead of time and refrigerated overnight, just make sure to add extra cooking time before you pop it into the oven.
4 boneless, skinless chicken breast halves, cooked 2 C ham, cooked and chopped 9 lasagna noodles, cooked and drained 6 1/3 T butter or margarine, *divided* 1 8 oz. pkg fresh mushrooms, sliced 1/3 C flour 3 C milk 1-1/2 C Parmesan cheese 1/2 C whipping cream 3/4 tsp dried basil 1/2 tsp salt 1/4 tsp pepper
Preheat oven to 350 degrees. Cut cooked chicken into bite-sized pieces and place in a large bowl; add ham and mix. Saute` mushrooms in 1 TB of the butter until tender; stir mushrooms into meat mixture; set aside. Melt remaining butter in saucepan; stir in flour and cook 1 min., stirring constantly. Gradually stir in milk; cook, stirring constantly about 3 min or until bubbly. Stir in remaining items, cook until cheese has melted and mixture is thickened. Add meat mixture to cheese sauce. Stir well. Spread one third of meat mixture into a greased 9"X13" baking dish; top with 3 noodles. Repeat layers twice. Bake covered for 30 minutes. Remove from oven and let stand 10 minutes before serving. Serves 12.
Coconut Creme Cake
2 Cups granulated sugar 1/2 pound (2 sticks) unsalted butter, softened 1/2 cup vegetable oil* 5 large eggs, separated 1 teaspoon baking soda 1/2 cup ground pecans 1 cup buttermilk 2 cups frozen unsweetened flaked coconut, defrosted 1 8-ounce package cream cheese, softened 1 1/2 pounds confectioners' sugar (powdered sugar), about 6 cups, sifted 1 teaspoon pure vanilla extract 2 table spoons milk 1 cup pecan pieces
*for a low fat cake, use 1/2 cup applesauce. Makes for a fluffier cake.
Preheat the oven to 350. Lightly grease and flour 3 8-inch round cake pans.
In a large mixing bowl with an electric mixer, cream the granulated sugar with 1/4 pound (1 stick) of the butter. With the mixer running, add the oil (or applesause) in a steady stream. Add the egg yolks, one at a time, beating well after each addition.
Sift the flour and baking soda together into a medium size bowl. Add the ground pecans and mix. Alternately add the flour mixture and the buttermilk to the batter, mixing well. Fold in 1 cup of the coconut.
With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, 25-30 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper and set aside.
With an electric mixer, in another large mixing bowl, cream the remaining 1/4 pound (1 stick) of butter with the cream cheese. Add the sifted confectioners' sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla and milk and mix well. Fold in the pecans. Spread a thin layer of the frosting on top of each cake layer. Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining 1 cup coconut. Now beware, the frosting is sweet, so I hope some of you have a sweet tooth.
Southern Fried Chicken
1 1/2 cup vegetable oil 1 large frying chicken (about 3 1/2 pounds), cut into 8 pieces* Salt and freshly ground black pepper to taste 2 large eggs, beaten 3 cups, plus 2 tablespoons milk Essense to taste (recipe follows) 3 1/2 cup bleached all-purpose flour
* you can use any cut of chicken you want.
Essense 5 tablespoons sweet paprika 1/4 cup salt 1/4 cup garlic powder 2 tablespoons freshly ground black pepper 2 tablespoons onion powder 2 tablespoons cayenne 2 tablespoons dried oregano 2 tablespoons dried thyme
Combine all ingredients in a small mixing bowl and blend well. Stor in an airtight container in your spice cabinet for up to 3 months.
Heat the oil in a heavy 9-inch skillit, preferably cast-iron, to 360.
Season the chicken well with salt and pepper. Combine the eggs with 2 tablespoons of the milk in a shallow bowl. Season with Essense. Put 3 cups of flour in a large shallow bowl and season with Essense. Dredge the chicken pieces in the flour, coating each piece evenly, tapping off any excess. Dip the chicken in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess.
Fry several pieces of chicken at a time in the hot oil until golden brown, about 6 minutes each side. Drain on paper towels, then season with Essense. When you are all done, carefully pour off all the oil, leaving about 1/4 cup of the oil along with the brown bits.
Over medium heat, add the remainig 1/2 cup flour and cook for 3 to 4 minutes, whisking constatnly. Add the remaining 3 cups of milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium low. Season with salt and plenty of pepper. Cook for 8-10 minutes, whisking constantly. The gravy should be think enough to coak the back of a spoon. If it is too think, add a little water to thin it.
Serve with Mashed Potatoes.
Grasshopper Mint Pie
1 Keebler Chocolate Pie Crust (6 oz) 1 8 oz package cream cheese, softened 3 drops green food coloring 1/3 cup sugar 1 8-oz tub whipped topping, thawed 1 cup Keebler Fudge Shoppe Grasshopper Cookies, chopped
Mix cream cheese and sugar with electric mixer until well blended. Fold in whipped topping, green food coloring and Keebler Fudge Shoppe Grasshopper Cookies. Spoon into pie crust. Refrigerate 3 hours or over nite. Garnish with cookie crowns. Refrigerate leftovers.
This will give the secret of cooking cornbread the way it was cooked back in the old south and the wild wild west some 200 + years ago. It is many times better than cornbread with milk and eggs in it. It can be baked in a pone, or fried in a skillet (frying pan for you Yankees), but the fried really hits the spot with pinto beans (no tomatoes PLEASE!) and it keeps well in the refrig, in a closed container. (if there is any left over)
REAL COUNTRY CORNBREAD
Mix in a large bowl --------- 4---cups of cornmeal 1/2---cup cooking oil Mix it well then add-------- 1---cup flour 1 1/2 cups chopped onion (or more!) At least 1 finely chopped hot pepper 2---Tabspoon sugar 1 1/2 Tabspoon salt 2---teaspoon black pepper Have a big pan of "boiling super hot" water on stove. Mix in enough hot water to "cook" the cornmeal in bowl #1.. Put in enough so the wet meal "COULD" be formed into a ball with your hands, but don't do it as you would get you hands burned. (This process "cooks" the cornmeal the first time.) When you get it all mixed up, (with a big spoon) add one can of "creamed corn" and mix well. (This can be mixed up before hand and kept in refrig. over night or longer.) With the "big" cooking spoon --take a heaped up spoon full of the mixture, (about one cup I guess) and put into skillet or on the grill. with medium heat. (Have skillet or grill covered with "hot" oil.) Flatten it out, and cook like you would a pancake. -*-*-*-*-*-*- 2nd way to cook it----------- This is a wee bit tricky, but you can cook it in a hot oily round bread pan and smooth out like a cake about one inch thick. Put the pan into middle of oven at 350 degrees for about ten or twelve minutes. When the "bottom" gets done, (light brown--not burned) turn pone over and cook second side five or six minutes or until the pone is firm on both sides and mushy on the inside where you are going to put a lot of butter (The more the better if your Dr. ain't looking!) The first cooking process is the "secret"! in the old west they didn't have milk and eggs, plus the cook liked to fix up enough to last all day. (Of course they didn't have the creamed corn either)
HERSHEY'S COCOA CREAM PIE
1/2 cup Hershey's cocoa 1 1/4 cups sugar 1/3 cup cornstarch 1/4 teaspoon salt 3 cups milk 3 tablespoons butter or margarine 1 1/2 teaspoons vanilla extract 1 pie crust (9 inch) -- baked
In medium saucepan, stir together first 4 ingredients. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared crust. Press plastic wrap directly onto surface. Cool to room temperature. Refrigerate 6 to 8 hours. Garnish as desired. Yield: 8 servings.
Per Serving: 359 Calories; 14g Fat (34.7% calories from fat); 6g Protein; 53g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
1 pound ground beef 2 eggs 1/4 cup milk 14 3/4 ounces creamed corn -- canned 1 cup soft bread crumbs 1/4 cup finely chopped onions 2 teaspoons prepared mustard 1 teaspoon salt 1/2 cup dry bread crumbs 2 tablespoons butter or margarine -- melted
In a skillet, cook beef over medium heat until no longer pink; drain and set aside..
In a bowl, combine eggs and milk. Add the corn, soft bread crumbs, onion, mustard, salt, and beef; mix well.
Transfer to a greased 9-inch square baking dish. Toss dry bread crumbs with butter; sprinkle over meat mixture.
Bake, uncovered, at 350 degrees F. for 30 minutes or until golden brown. Yield: 6 servings.
Per Serving: 406 Calories; 27g Fat (58.9% calories from fat); 18g Protein; 24g Carbohydrate; 1g Dietary Fiber; 138mg Cholesterol; 807mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
LIGHT BLUEBERRY CRUMBLE
8 cups frozen blueberries -- thawed 1/3 cup all-purpose flour 3 tablespoons sugar 3 tablespoons brown sugar 1 teaspoon grated lemon peel 1/4 cup lemon juice -- plus 2 tablespoons Vegetable cooking spray 1/2 cup all-purpose flour 1/4 cup sugar 1/4 cup firmly packed brown sugar 1/4 cup margarine
Combine first 6 ingredients in a large bowl; toss well. Spoon mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Combine 1/2 cup flour, 1/4 cup sugar, and 1/4 cup brown sugar. Cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake at 350 degrees F. for 50 minutes or until golden. Yield: 12 servings.
Per Serving: 173 Calories; 5g Fat (22.5% calories from fat); 1g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 1 Fat; 1 Other Carbohydrates.
LIGHT CHILI-STYLE LAMB CHOPS
6 lamb chops, lean -- 3/4" thick Vegetable cooking spray 3/4 cup chili sauce 1/4 cup orange marmalade 2 teaspoons dark brown sugar 1/2 teaspoon coarse mustard 1/4 teaspoon salt 1/4 teaspoon chili powder 1/8 teaspoon ground black pepper
Trim fat from chops; place chops in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Combine chili sauce and remaining ingredients in a small saucepan; cook over medium heat, stirring constantly, until marmalade melts and brown sugar dissolves.
Pour chili sauce mixture evenly over chops. Bake, uncovered, at 350 degrees F. for 50 minutes or to desired degree of doneness. Yield: 6 servings.
Per Serving (excluding unknown items): 217 Calories; 7g Fat (30.3% calories from fat); 25g Protein; 12g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates.
1 onion -- finely chopped 1 tablespoon olive oil 1 pound lean ground beef 1 egg 1/2 cup cornmeal 1/2 cup milk 1/2 teaspoon chili powder 14 1/2 ounces diced tomatoes -- canned 15 ounces sweet corn -- canned Salt 1 cup pitted green olives -- rinsed and drained
Saute onion in oil in large skillet over medium heat until tender, about 5 minutes. Add meat and saute, breaking up with spoon, until browned, about 5 minutes. Let cool.
Beat egg in large mixing bowl. Add cornmeal, milk, and chili powder and mix. Add undrained tomatoes, undrained corn, and meat mixture. Season to taste with salt. Turn mixture into greased 2 1/2-quart casserole.
Distribute olives over tamale mixture and poke in with tip of spoon. They must be completely covered so they won't burn.
Bake at 325 degrees F. until center is done, 1 hour 15 minutes to 1 hour 20 minutes. Cool slightly before serving. Yield: 8 servings.
Per Serving: 266 Calories; 17g Fat (56.5% calories from fat); 13g Protein; 16g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 211mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Non-Fat Milk; 2 1/2 Fat.
BANANA PEANUT BUTTER PIE
6 bananas -- ripe 2 cups peanut butter 2/3 cup maple syrup -- (or honey) 1 teaspoon vanilla 4 egg whites 1 teaspoon cinnamon 1 pie crust (9 inch) -- uncooked
To make filling, mix all ingredients together. Pour into crust and bake at 350 degrees F. for 45 minutes. Yield: 16 servings.
Per Serving: 322 Calories; 20g Fat (52.1% calories from fat); 10g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.
ASIAN SESAME RICE
1 tablespoon low sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon fresh cilantro -- chopped 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon dark sesame oil 2 carrots -- julienned 1 cup fresh snow peas -- cut diagonally in half 4 green onions -- sliced 1 clove garlic -- minced 3 cups cooked rice 1 tablespoon toasted sesame seeds
Combine first 7 ingredients in small bowl; set aside. Heat oil in large skillet over medium-high heat until hot. Add carrots, peas, onions, and garlic; cook and stir 3 to 5 minutes or until carrots are tender-crisp. Add rice and soy sauce mixture. Stir until well blended; heat thoroughly. Sprinkle with sesame seeds. Serve with chicken. Yield: 6 servings.
Per Serving: 181 Calories; 3g Fat (16.7% calories from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 233mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
CITRUS WITH SPECIAL SAUCE
6 ounces white chocolate chips 3 tablespoons sour cream -- at room temperature 2 tablespoons grated ginger root 1 tablespoon orange liqueur -- (or maple syrup) 4 cups citrus fruit such as oranges, grapefruit, and tangerines -- sliced or cut up
In a double boiler (or microwave) gently heat chocolate until nearly melted. Remove from heat and stir until smooth. Let cool for 2 minutes. Gently stir in the sour cream and fresh grated ginger until blended, then stir in the liqueur (or syrup).
Arrange fruit on each of 4 dessert plates. Spoon the warm sauce over the
fruit. Yield: 4 servings. (adapted from Short & Sweet by Melanie Barnard)
Per Serving: 366 Calories; 15g Fat (37.1% calories from fat); 5g Protein; 51g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.
2 boneless chicken breasts 8oz Zesty Italian dressing pinch of garlic pepper dash of Maggi 2 tbs finely diced onions salt & pepper
Slowly drench the chicken breasts with all the ingredients but save a quarter of the Italian dressing for later. Let marinate atleast 2 hours & gradually bake. Then add the remainder of the dressing once they've reached the half-way point.
Recipe By : Serving Size : 2 Preparation Time :1:45 Categories : Main Dishes
Amount Measure Ingredient --
Line a jellyroll pan or sheet cake pan with aluminum foil, leaving 3" of foil at both ends.
Sprinkle 4 beef short ribs on all sides with salt and pepper. Arrange them in a single layer, ached above the pan, resting only on their tip ends. Bake uncovered at 350° until brown, about 30 minutes. Drain the grease by absorbing it with paper towels.
Coat the ribs on all sides with herb sauce made from water, vinegar, basil, thyme, hot pepper sauce and salt. Place them cut side down, close together but not touching, like a series of four commas. Cover with foil from both ends leaving their sides oopen slightly so that some steam can escape.
Bake 45-60 minutes longer.
If you like pierogi, this easy to make casserole is a great way to capture that flavor. Sometimes I add layers of saurkraut, it depends on my mood and my husband's requests! Either way, serve it up with sour cream for dolloping and you have a tasty but different dish.
* 10 boiled & mashed potatoes * 3/4 lb grated cheddar * 8 oz cream cheese * 2 1/2 sticks margarine * 4 medium finely chopped onions * 1 lb cooked & drained lasagna noodles
Mix mashed potatoes with the cheeses with a mixer. Saute the onions in the margarine until soft. Add 1/3 of the onions to the potato mixture. Add salt to taste. Generously grease a 13"x9"x2" baking dish. Place a layer of lasagna noodles in dish, then a layer of potato mixture. Repeat layers, ending with noodles. Pour remaining cooked onions over all. Cover with foil and bake at 350 degrees until heated through, about 45 minutes to an hour.
1 pound ground beef chuck 1 medium yellow onion diced 1/3 large green bell pepper diced 6 cloves fresh garlic mashed (see note) 8 to 10 Spanish olives (pimento stuffed) 1 Tsp. salt 1/8 Tsp. Bijol (powered yellow food coloring) 1 Tsp. dried oregano 1 Tsp. dried marjoram 1 1/2 Tbs. tomato paste 4 Tbs. extra virgin olive oil 1/2 cup dry white cooking wine juice of 1 lime
In a heavy bottomed pot (not aluminum) with a tight fitting lid, heat olive oil, add onion and green pepper, saute over medium heat until onion turns clear. (Note: be sure to stir frequently so that onion does not brown). Add oregano and garlic, saute for 1 minute more then add remaining ingredients, except lime. Bring to a boil for 1 minute. Reduce heat to very low, cover and let simmer 1 hour. During the last 5 minutes uncover, add lime juice, bring up heat to high, stirring constantly reduce liquid until sauce begins to thicken. Remove excess fat with a spoon while reducing liquid. Serve over with rice or mashed potatoes.
Note: We use a big wooden mortar and pestle to mash the garlic. If you do not have one available, take your cutting board and lightly salt it, place garlic on it, then take a pot and press down hard while twisting the pot in a grinding motion. Works great!
Bijol is a natural food coloring and gives a wonderful color to this dish. If not avalible you can use 8 to 10 saffron strings.
I made this last Saturday and it was gobbled up. Tastes just like a Rueben sandwich but it's much easier than trying to grill sandwiches for 6, and it's a little less caloric.
6 large slices of rye bread, lightly toasted (we like the kind with caraway seeds, but any will do) 1/2 lb. deli corned beef, sliced medium (bet you could use the canned stuff, too, in a pinch) 1 14-oz. can of sauerkraut, rinsed & drained (I used the Bavarian style with caraway -- sensing a theme here? <g>) 1 8-oz. bottle of Thousand Island dressing (I snuck in fat-free; nobody noticed.) 6 slices big-eye Swiss cheese, sliced medium (I think it was about 1/4 lb., maybe a bit more.)
Grease an 8 x 12 pan with cooking spray. Tear 4 slices of toasted rye bread into bite-sized pieces and line the bottom of the pan with them Layer the corned beef, 1/2 the Thousand Island dressing, sauerkraut, rest of dressing, and cheese. Lightly butter the 2 remaining slices of rye bread and use a food processor to make crumbs. Top the cheese with this. Cover with aluminum foil; bake until heated through - 350 for about 45 minutes. Take the foil off for the last 5 minutes to brown the crumbs a bit.
I served this with German Potato Salad and apple sauce - made 6 servings.
With St. Patty day around the corner I thought you might like to have a tried and true Crock Pot recipe for Corned Beef.
(Serves 6-8) and Glazed Corned Beef: From the Kitchen of Nina Adams 3-4 pounds corned beef brisket Water 1/2 cups. chopped onion 2 garlic cloves minced 2 bay leaves 1 head cabbage, cut in wedges Place corned feef in slow cooking pot. Barely cover with water. Add onions, garlic, bay leaves. Cover and cook on low 10-12 hours. If cabbage is desired, lift cooked corn beef out of pot, turn control to high and drop wedges of cabbage into corned beef broth. Cover and cook 20 to 30 minutes or until cabbage is done. GLAZED CORNED BEEF Cook coned beef, slow 10-12 hours. Covered with water. Drain; place on broiler pan or oven proof platter. combine 2 pounds prepared mustard, 1 1/2 teaspoon horseradish, 2 tablespoons redwine vinegar, 1/4 cup molasses. Brush on all sides of meat. Brown 400 degree oven for 20 minutes or until it begins to brown. brush with sauce several times and serve.
It is easy and delicious, and easy to carry.
Chicken and Rice
Chicken parts(about 1-2 pounds, depending on how much you want to make) 2 cups uncooked rice 1 can cream of chicken soup 1 can cream of mushroom soup 1 4oz can sliced mushrooms 4 cups chicken bouillon( or if you have chicken stock) dried herbs and spices( salt,pepper, garlic powder, onion powder, basil, parsley, paprika, etc.(ones you like))
In large pot on stove, boil water to make chicken bouillon. When the bouillon dissolves, add the soups and mushrooms, and the spices and seasonings. Heat until all soups are diluted and mixture is well mixed. Meanwhile, pour uncooked rice in the bottom of a large baking dish, spread evenly. Place uncooked chicken pieces directly on the rice. When liquid is well mixed, pour over the chicken and rice. Cover tightly with foil and bake in a 350* oven for an hour and a half. If you use chicken pieces with the skin on, grease will rise to the top of your chicken and rice. Skim this off.
It's one of those that's so easy you feel guilty.
1 can cherry pie filling 1 15-16 oz can pineapple tidbits, drained 1 box yellow cake mix 1 stick margarine, melted Layer all ingredients in an 8x8 square baking dish in the order listed. Bake at 350 for 45 minutes. This easily doubles in a 13x9 dish.
Are you ready for a decedent treat? This is a slight variation of the good old rice krispy squares. Consider yourself warned, you will be unable to resist!
Outrageous Rice Krispy Squares
In a small sauce pan over med heat, cook the following together until you can't see the sugar crystals. 1 cup corn syrup 1 cup sugar
In a large mixing bowl combine the following; 6 to 7 cups Rice Krispy cereal 1 cup peanut butter
Add the corn syrup/sugar mixture and stir together. Pour into a 9x13" pan.
Melt 1 cup butterscotch chips and 1 cup of semi sweet chips together and spread on the warm RK mixture.
Put in the refrigerator until set and cut into squares.
Get a big glass of milk and enjoy!
NEVER FAIL MICROWAVE FUDGE
1 pound package 10x sugar 1/2 cup cocoa (not sweetened) powder 1/4 cup evaporated milk i/2 cup butter (or oleo) 2 teaspoons vanilla nuts (crushed or whole)
Line a 8x8x2 inch pan with foil. Set aside.
Sift 10x sugar and cocoa into a 2 quart microwave safe dish. Add the evaporated milk and butter: DO NOT STIR Place in microwave oven for 2 1/2 minutes, or until butter is just melted. Add vanilla, stir until everything is well blended. Pour into foil lined pan. Place in freezer for 10 minutes to set. Sprinkle with nuts, or place whole nuts on top, cut and enjoy.
Much cheaper than recipes with chocolate chips! And much easier than other recipes.
per 1 inch square 44 calories o.2 grams protein 2 gr fat 16 mg. sodium 4 mg. cholesterol _______________________________________
CHILI WITH NOODLES
3 pounds ground beef 1 medium onion -- chopped 2 1/2 ounces chili seasoning mix 5 ounces egg noodles -- finely chopped 46 ounces tomato juice 31 ounces kidney beans, canned 1 tablespoon Worcestershire sauce 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1/4 teaspoon ground black pepper
Combine ground beef, onion, and chili seasoning mix in a Dutch oven; cook until beef is browned, stirring to crumble meat. Drain off drippings. Add remaining ingredients, mixing well. Cook over low heat 1 hour, stirring occasionally. Yield 12 servings.
Per Serving: 509 Calories; 31g Fat (55.3% calories from fat); 25g Protein; 31g Carbohydrate; 5g Dietary Fiber; 108mg Cholesterol; 891mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.
HOMEMADE CANDY BARS
8 ounces Waverly crackers -- divided 1 cup butter or margarine 1/2 cup milk 2 cups graham cracker crumbs 1 cup firmly packed brown sugar 1/3 cup sugar 2/3 cup peanut butter -- creamy 1/2 cup milk chocolate chips 1/2 cup butterscotch chips
Place a third of the crackers (about 25) in the bottom of an ungreased 13- x 9- x 2-inch pan. In a saucepan over medium-high heat, melt the butter. Add milk, graham cracker crumbs, and sugars; bring to a boil. Boil, stirring constantly, for 5 minutes. Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. In a saucepan over low heat, stir the peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield: 3-4 dozen (about 40 servings).
Per Serving: 132 Calories; 8g Fat (52.8% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
1/4 cup all-purpose flour 1/2 teaspoon salt Dash ground black pepper 4 chicken breast halves without skin 2 tablespoons vegetable oil 1 cup peach preserves 1/2 cup barbecue sauce 1/2 cup diced onion 2 tablespoons soy sauce 1 large green bell pepper -- cut into strips 16 ounces waterchestnuts, canned -- sliced Hot cooked rice
Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in a large Dutch oven over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until browned. Remove chicken; drain off drippings, and return chicken to Dutch oven.
Combine preserves, barbecue sauce, onion, and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in green pepper and water chestnuts; continue to cook an additional 15 minutes. Serve over hot cooked rice. Yield: 4 servings
Per Serving: 513 Calories; 9g Fat (15.7% calories from fat); 31g Protein; 80g Carbohydrate; 5g Dietary Fiber; 68mg Cholesterol; 1155mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1 1/2 Fat; 3 1/2 Other Carbohydrates.
GOLDEN APRICOT PIE
12 ounces dried apricots 2 3/4 cups water 2 pie crusts (9 inch) 1 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg 1 tablespoon butter or margarine
In saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20 to 22 minutes. Remove from heat; cool. Place bottom pie crust in a 9-inch pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine sugar, cornstarch, nutmeg, and reserved apricot liquid; mix well. Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400 degrees F. for 50 to 55 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.
Per Serving: 423 Calories; 14g Fat (28.4% calories from fat); 4g Protein; 74g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 313mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
LIGHT TURKEY PICADILLO
1 pound lean ground turkey 2 teaspoons olive oil 1 cup chopped onions 1 clove garlic -- minced 1/2 cup green bell pepper -- diced 2 tablespoons chiles -- diced 14 1/2 ounces whole tomatoes -- canned, chopped 1/2 cup raisins 1 large potato -- peeled and cubed 2 tablespoons capers -- drained 1 teaspoon kosher salt 3 tablespoons barbecue sauce
Brown the turkey in a large nonstick skillet. Remove to a plate and wipe out the pan. In the same skillet, heat the oil and cook the onions, garlic, and bell peppers, covered, until golden. Stir frequently.
Stir the remaining ingredients into the pan and return the turkey to the skillet. Loosely cover and simmer for 20 minutes. While it is cooking, add water a tablespoon at a time if the sauce is too dry (this will depend on the type of barbeque sauce used). Yield: 4 servings.
Per Serving: 312 Calories; 11g Fat (30.3% calories from fat); 26g Protein; 31g Carbohydrate; 4g Dietary Fiber; 73mg Cholesterol; 700mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.
SURPRISE CHERRY SQUARES
1 cup butter or margarine -- softened 1 1/2 cups sugar 4 eggs -- beaten 2 cups all-purpose flour 1 teaspoon vanilla extract 1 teaspoon lemon extract 21 ounces cherry pie filling
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating well. Stir in flavorings. Pour the batter into a lightly greased 15- x 10- x 1-inch jellyroll pan, spreading evenly.
Lightly cut through the batter with a small knife to mark off 24 squares. Spoon about 1 tablespoon pie filling in center of each square. Bake at 350 degrees F. for 45 minutes or until lightly browned (the batter will puff up around filling while baking).
Cool cake in pan 10 minutes. Cut into squares, and remove from pan. Yield: 24 servings.
Per Serving: 194 Calories; 9g Fat (39.0% calories from fat); 2g Protein; 28g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
CREAMY EGG SALAD
3 ounces cream cheese -- softened 1/4 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup red and green bell pepper -- chopped fine 1/4 cup celery -- chopped 1/4 cup sweet pickle relish 2 tablespoons fresh parsley -- minced 8 eggs, hard-boiled -- chopped
In a mixing bowl, beat cream cheese, mayonnaise, salt, and pepper until smooth. Add green pepper, celery, relish, and parsley. Fold in eggs. Refrigerate until serving. Yield: about 6 servings.
Great on greens, in a sandwich, or on crackers.
Per Serving: 235 Calories; 20g Fat (74.7% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 301mg Cholesterol; 442mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
1 cup applesauce 2 tablespoons peanut butter 2 medium bananas -- chopped
Mix or blend all ingredients together and serve. Yield: 4 servings.
from Kim Cole Lutrell's Second Grade Class as printed in Soul Food Cookbook Year 2000 by Golden Lake Baptist Church (Belzoni, MS)
Per Serving: 151 Calories; 5g Fat (24.8% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1/2 Fat.
TUSCAN PORK ROAST
8 cloves garlic -- peeled 1 tablespoon dried rosemary 1 tablespoon olive oil 1/2 teaspoon salt 4 pounds pork loin roast, boneless
In a blender or food processor, combine garlic, rosemary, olive oil, and salt; blend until mixture turns to paste. Rub over the roast; cover and let stand 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325 degrees F. for 2 to 2 1/2 hours or until the internal temperature reaches 160 - 170 degrees F. Let stand 15 minutes before slicing. Yield: 12 servings.
Per Serving: 189 Calories; 8g Fat (38.4% calories from fat); 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 145mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fat.
LIGHT PEAR CLAFOUTI
4 large Bartlett pears Ground Cinnamon Ground ginger 2 tablespoons margarine -- melted 1/2 cup egg substitute 1 teaspoon vanilla extract 2/3 cup half and half 5 tablespoons all-purpose flour 1/2 teaspoon baking powder 1 tablespoon sugar substitute 1/4 teaspoon ground nutmeg
Preheat oven to 375 degrees F. Lightly oil or spray an ovenproof 9-inch glass or ceramic deep-dish pie plate. Peel pears, slice them, and arrange half the slices in the pie plate. Sprinkle with cinnamon and ginger. Place the rest of the slices on top.
In a small bowl, mix margarine, egg substitute, vanilla, and half and half (or light cream). Beat together until creamy. Set aside.
In a bowl, whisk together flour, baking powder, sugar substitute, and nutmeg. Add the wet ingredients. Use electric mixer to beat until almost fluffy. Spoon evenly over the pears, making sure all the pears are coated. Bake for 45 to 60 minutes or until puffed and lightly browned. Yield: 8 servings.
Per Serving: 147 Calories; 7g Fat (42.8% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
HERBED MINUTE STEAKS
1 cup salad oil 1/2 cup red wine 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon celery salt 1/2 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon ground black pepper Dash nutmeg 6 minute steaks -- (or cube steaks) 1/2 cup sour cream Paprika
Combine all ingredients except steaks, sour cream, and paprika. In glass or enameled flat pan mix well.
Add steaks and marinate 1 hour, turning several times.
Remove from marinade; pan fry in hot skillet or broil just until browned on each side. Top each steak with a spoonful of sour cream and sprinkle with paprika. Yield: 6 servings.
Per Serving: 586 Calories; 54g Fat (84.2% calories from fat); 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 9 Fat.
Great with steaks, smoked meats, or just serve them in a bowl with hot cornbread on the side!
1 lb. dried pinto beans Water 2 cloves garlic,minced 2 onions finely chopped More or less to taste) 1/3 cup finely chopped jalapeno peppers, seeds removed *NOTE - if you used canned decrease by 1/3 or it will be TOO hot! 1 Tbsp. sugar 1 tsp. ground cumin 1/4 tsp. salt 3/4 cup finely chopped smoked bacon or salt pork ( can use ham hock also, we don't chop the salt pork)
Wash beans : put into large bowl or cooking pot. Pour water over beans to cover: let stand overnight. Drain in the AM and discard water.
Put beans ,garlic,onions ,peppers,sugar, cumin and pepper into a large cooking pot. Pour 6 cups of water over mixture. Bring to a boil and then reduce to simmer for 45 minutes.
Add salt and bacon, continue to simmer until beans are tender.
makes 8 to 10 servings
I'm back with another quick and easy casserole. I copied this recipe from a neighbor's Iowa cookbook.
Six Can Casserole
1 can chicken rice soup 1 can mushroom soup 1 can chowmein noodles 1 small can Evaporated milk 1 can tuna, chicken or turkey 1 can French styled green beans
Mix all together and put into a greased casserole dish. Sprinkle with buttered crumbs. Bake at 350 degrees for 45 minutes to 1 hour.
I found this in a cookbook from Disneyland. The cookbook is dated 1976, so needless to say, it doesn't exactly meet today's healthier cooking standards.
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