Mimi’s
Cookbook
A collection
of recipes from the
Mattison/O’Day
household
Christmas,
2010
APPETIZERS................................................................................................................... 11
Chex Muddy Buddies............................................................................................... 11
Crabbies..................................................................................................................... 11
Crispix Mix Sweet Minglers...................................................................................... 12
Curried Deviled Eggs................................................................................................ 12
Goat Cheese Puff...................................................................................................... 13
Lettuce Cups............................................................................................................. 13
Maple-Almond Granola with Cranberries and Dates................................................ 14
SALADS........................................................................................................................... 15
Asian Cucumber Salad.............................................................................................. 15
Chopped Cucumber and Peanut Salad...................................................................... 15
Cranberry Salad......................................................................................................... 15
Cucumber-Carrot Salad............................................................................................. 16
Cucumber Salad........................................................................................................ 17
Fresh Mozzarella, Tomato, and Basil Couscous Salad.............................................. 17
Fruit Salad with Honey-Yogurt
Sauce...................................................................... 18
Grilled Vegetable Salad with Creamy Blue Cheese Dressing................................... 18
Mom’s Great Salad.................................................................................................... 19
Pasta Salad................................................................................................................ 20
Tangy Potato Salad................................................................................................... 20
Three (or four, or five) Bean Salad............................................................................ 21
SOUPS & STEWS............................................................................................................ 22
Beef Stew I............................................................................................................... 22
Beef Stew II............................................................................................................. 22
Broccoli and Cheese Soup......................................................................................... 23
Chili: All-American Chili.......................................................................................... 23
Chili: Black Bean Chili............................................................................................. 24
Chili: Chicken Green Chili with
White Beans.......................................................... 25
Chili: Chipotle-Black Bean Chili.............................................................................. 26
Chili: Paula’s Easy Chili........................................................................................... 27
Chili: Tomatillo Chili................................................................................................ 27
Chili: Turkey Chili.................................................................................................... 28
Chili: Vegan Slow-Cooker Chili............................................................................... 29
Chili: Vegetarian Chili.............................................................................................. 30
Chili: Weight Watchers One Point
Chili.................................................................. 31
Chili: White Chili I................................................................................................... 32
Chili: White Chili II.................................................................................................. 32
Cream of Cauliflower Soup....................................................................................... 33
Curried Pumpkin Soup with maple
carmelized onions.............................................. 34
Garden Vegetable Soup............................................................................................ 35
Gumbo....................................................................................................................... 35
Leek and Potato Soup............................................................................................... 36
Leek and Potato Stew............................................................................................... 37
Roasted Red and Yellow Pepper Soup..................................................................... 38
Spiced Pumpkin Soup............................................................................................... 39
Spicy Black Bean Soup............................................................................................. 39
Spicy Black-and-Red Bean Soup.............................................................................. 40
Sweet Potato Soup.................................................................................................... 41
Sweet Potato Stew with Orange Juice and Black Beans.......................................... 41
Two-point New England Clam
Chowder................................................................. 42
BREADS........................................................................................................................... 43
LOAF BREADS........................................................................................................... 43
Banana Bread............................................................................................................ 43
Banana Banana Bread............................................................................................... 43
Brown Soda Bread.................................................................................................... 44
Cheddar-Asiago Potato Bread.................................................................................. 44
Garlic Bread.............................................................................................................. 45
Grandma Mattison’s White Bread............................................................................ 46
Irish Brown Bread..................................................................................................... 46
Jamaican Banana Bread............................................................................................. 47
No Knead Bread....................................................................................................... 48
Sour Cream Coffee Cake.......................................................................................... 49
Zucchini Bread.......................................................................................................... 49
MUFFINS..................................................................................................................... 49
Blueberry Muffins..................................................................................................... 49
Kashi Friendly Fiber Muffins.................................................................................... 50
Linzer Muffins........................................................................................................... 50
Peanut Butter & Jelly Muffins.................................................................................. 51
PANCAKES AND WAFFLES.................................................................................... 52
French Toast Bake..................................................................................................... 52
Pancakes.................................................................................................................... 52
Pancakes: Big Apple Pancake.................................................................................. 52
Blueberry Buttermilk Pancakes................................................................................. 53
Blueberry Pancakes................................................................................................... 54
Pancakes: Buttermilk Pancakes................................................................................ 54
German Apple Pancakes............................................................................................ 55
Pancakes: Multigrain Pancakes................................................................................. 56
Pancakes: Old World Dutch Pancakes..................................................................... 56
Waffles (1)................................................................................................................. 57
Waffles (2)................................................................................................................. 57
Waffles: Pumpkin Waffles....................................................................................... 58
OTHER BREADS........................................................................................................ 58
Bruschetta.................................................................................................................. 58
Bruschetta: Summer Bruschetta............................................................................... 59
Caramel-Pecan Sticky Buns...................................................................................... 59
Coconut Banana Bread with Lime Glaze.................................................................. 60
Freezer Cinnamon-Fruit Rolls................................................................................... 61
Lemon Baby Teacakes............................................................................................... 63
Popovers (1)............................................................................................................... 63
Popovers (2)............................................................................................................... 64
Popovers (3): Quick & Easy
Popovers..................................................................... 64
Rolls: Leah Deniston’s Dinner Rolls........................................................................ 65
Rolls: Pat O’Day’s Dinner Rolls.............................................................................. 65
Scones........................................................................................................................ 66
Scones: Lemon Poppy Seed Scones......................................................................... 66
Scones: Martha Stewart’s Oat Scones...................................................................... 67
Yogurt Biscuits.......................................................................................................... 68
ENTREES......................................................................................................................... 70
BEEF............................................................................................................................. 70
Beef Bourguignon..................................................................................................... 70
Beef in Horseradish Sauce........................................................................................ 70
Green Bean Chipped Beef Casserole........................................................................ 70
Meatballs à la Mattison.............................................................................................. 71
Meatballs à la O’Day................................................................................................. 71
Meatloaf.................................................................................................................... 71
Pot Roast (Garlic Top Sirloin Pot Roast).................................................................. 72
Ropa Vieja................................................................................................................. 72
Sauerbraten................................................................................................................ 74
PORK............................................................................................................................ 75
Amazing Pork Tenderloin in the Slow Cooker.......................................................... 75
Apricot Pork Chops................................................................................................... 75
Cajun Pork Chops...................................................................................................... 76
Hawaiian Lasagna..................................................................................................... 76
Jambalaya: Basic Authentic
Jambalaya.................................................................... 77
Jambalaya: Creole Jambalaya from
Grace O’Day.................................................... 78
Pork Tenderloin Medallions with Creamy Mustard Sauce........................................ 78
Spicy Pork Tenderloin with Ginger-Maple Sauce..................................................... 79
POULTRY.................................................................................................................... 80
Apricot Chicken with Almonds................................................................................ 80
Balsamic Vinegar Chicken with Almond Peppers.................................................... 80
Barbecued Turkey Burgers with Creamy Cole Slaw................................................. 81
Buffalo Chicken with Blue Cheese Fondue.............................................................. 82
Buffalo Chicken Fingers........................................................................................... 83
Chicken à la Copenhagen.......................................................................................... 84
Chicken-and-Spinach Pasta With Sun-Dried Tomatoes............................................ 84
Chicken Sate with Peanut Sauce (1)......................................................................... 85
Chicken Satay (2)...................................................................................................... 86
Chicken Satay from Williams-Sonoma...................................................................... 87
Cilantro Turkey Burgers with
Chipotle Ketchup...................................................... 88
Cornell Barbecue....................................................................................................... 89
General Tso’s Chicken............................................................................................... 89
Grilled Chicken Sandwiches with Sun-dried Tomatoes and Goat Cheese............... 90
Layered Chicken and Black Bean Enchilada Casserole............................................ 91
Maple Roast Turkey and Gravy................................................................................ 91
Oven Baked Chicken................................................................................................ 93
Raspberry-Balsamic Glazed Chicken........................................................................ 93
Sesame Chicken......................................................................................................... 94
Salsa Chicken Burrito Filling..................................................................................... 95
Spicy Turkey Burgers................................................................................................ 95
Turkey Meatloaf........................................................................................................ 96
Turkey-Stuffed Peppers............................................................................................ 96
SEAFOOD.................................................................................................................... 97
Cajun Blackened Tuna.............................................................................................. 97
Fish Sylvester............................................................................................................ 98
Fish Tacos with Cabbage Slaw.................................................................................. 98
Lobster Newburg....................................................................................................... 99
Shrimp in Coconut Curry........................................................................................ 100
Tuna & Rice Casserole............................................................................................ 100
OTHER ENTREES..................................................................................................... 100
Baked Four-Cheese and Pasta
Casserole................................................................ 100
Baked Four-Cheese Pasta with
Tomatoes and Basil............................................... 103
Baked Four-Cheese Pasta with
Prosciutto and Peas............................................... 103
Butternut-and-Spinach Lasagna.............................................................................. 103
Chocolate Oatmeal.................................................................................................. 104
Mashed Potato and Leek “Soufflé”........................................................................ 104
Mock Risotto........................................................................................................... 105
Mushroom Pasta Sauce............................................................................................ 106
Pizza Crust............................................................................................................... 106
Pizza Sauce.............................................................................................................. 106
Puffy Egg................................................................................................................ 107
Really the Best Ever Mac ‘n’ Cheese...................................................................... 107
Ricotta Gnocci......................................................................................................... 108
Sesame Peanut Noodles.......................................................................................... 109
Spaghetti Sauce à la Mattison................................................................................. 109
Spaghetti Sauce à la O’Day..................................................................................... 110
Spaghetti Sauce: Roasted Tomato Sauce............................................................... 110
Spaghetti with Tomato-Meat Sauce........................................................................ 111
Spinach, Feta, and Caramelized Onion Quiche....................................................... 112
Spinach Lasagna...................................................................................................... 112
Spinach Soufflé....................................................................................................... 113
Strata: Caramel Strata............................................................................................. 113
Strata: Overnight Caramel Strata........................................................................... 114
Strata: Sausage and Cheese Strata
with Sun-dried Tomatoes................................ 115
Strata: Spinach and Cheese Strata.......................................................................... 115
Summer Squash Pizza Crust.................................................................................... 116
Tostadas................................................................................................................... 117
Ziploc Omelet.......................................................................................................... 117
VEGETABLES & SIDES.............................................................................................. 119
Baked Beans............................................................................................................ 119
Braised Baby Bok Choy.......................................................................................... 119
Butternut Squash Risotto........................................................................................ 119
Carrot and Radish Bundles..................................................................................... 120
Cauliflower with Indian Spices............................................................................... 121
Chana Masala.......................................................................................................... 121
Cranberry, Sausage & Apple Stuffing..................................................................... 122
Creamed Spinach..................................................................................................... 122
Five-Vegetable Stir-Fry........................................................................................... 123
Fresh Spring Rolls with Dipping Sauce................................................................... 123
Fries: Cheese Fries.................................................................................................. 124
Fries: Chili Fries...................................................................................................... 125
Fries: Oven Fries from Cooking
Light................................................................... 125
Fries: Oven Fries from Cooks Illustrated............................................................... 125
Garden Vegetable Casserole................................................................................... 126
Indian Spiced String Beans..................................................................................... 127
Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper............................ 127
Mashed Potatoes with Roasted Garlic and Rosemary 
........................................... 128
Mashed Yams in Orange Cups................................................................................ 129
Pommes Anna.......................................................................................................... 129
Rice with Raisins and Almonds.............................................................................. 130
Roasted Asparagus.................................................................................................. 130
Roasted Cauliflower................................................................................................ 131
Roasted Potatoes with Herbs.................................................................................. 131
Roasted Red Pepper and Arugula
Pinwheels.......................................................... 132
Spicy Indian Cauliflower........................................................................................ 132
Spicy Lentil Curry................................................................................................... 133
Spinach and Potato Frittata..................................................................................... 134
Spinach Phyllo Triangles......................................................................................... 134
Spinach Velveeta Casserole..................................................................................... 135
Steamed Vegetable Dumplings with Two Dipping Sauces..................................... 135
Tortellini-Cauliflower Toss...................................................................................... 136
ACCOMPANIMENTS................................................................................................... 138
Artichoke Dip.......................................................................................................... 138
Country Sausage and Sage Dressing....................................................................... 138
Dill Dip.................................................................................................................... 139
Guacamole (1)......................................................................................................... 139
Guacamole (2)......................................................................................................... 139
Habañero Hot Sauce................................................................................................ 140
Mango Salsa............................................................................................................ 140
Neo-classical Thanksgiving Dressing with Apricots and Prunes, Stuffed in a
Whole Pumpkin 141
Parmesan Crisps....................................................................................................... 143
Pesto........................................................................................................................ 143
Rhubarb Jam............................................................................................................ 143
Strawberry-Rhubarb Topping.................................................................................. 144
Taco Seasoning........................................................................................................ 144
Thai Peanut Sauce................................................................................................... 145
Thanksgiving Turkey Stuffing................................................................................. 145
DESSERTS..................................................................................................................... 147
Apple Crisp.............................................................................................................. 147
Apple Crisp with Splenda....................................................................................... 147
Apple Crisp with Prune Tequila Ice Cream............................................................. 148
Apple Ginger Cranberry Pie.................................................................................... 149
Apple Pie................................................................................................................. 149
Awesome Peanut Butter Pie.................................................................................... 149
Banana Cake............................................................................................................ 150
Biscotti: Banana-Pecan Biscotti............................................................................. 150
Biscotti: Cappuccino Biscotti................................................................................. 151
Biscotti: Coconut Biscotti...................................................................................... 152
Biscotti: Ginger-Chocolate Chip
Biscotti............................................................... 153
Biscotti: Lemon-Ginger Biscotti............................................................................ 154
Biscotti: Orange-Chocolate Biscotti
with Almonds............................................... 154
Biscotti: White Chocolate-Cashew
Coffee Biscotti............................................... 155
Bread Pudding........................................................................................................ 156
Bread Pudding Whiskey Sauce............................................................................... 157
Caramel Apple Fondue............................................................................................ 157
Chocolate and Coconut Cream Fondue.................................................................. 158
Chocolate Banana Cake.......................................................................................... 158
Chocolate Cherry Bars............................................................................................ 159
Chocolate Chip Applesauce Cake........................................................................... 160
Chocolate Cookies................................................................................................... 160
Chocolate Pudding.................................................................................................. 160
Classic Cheesecake.................................................................................................. 161
Crazy Cake.............................................................................................................. 161
Crock Pot Chocolate Fondue.................................................................................. 162
Crustless Pumpkin Pie............................................................................................. 162
Decadent Triple Layer Mud Pie.............................................................................. 163
Deliteful Raspberry Cheese Pie............................................................................... 163
Dirt Cake................................................................................................................. 164
Dirt Cake Frosting................................................................................................... 165
Double Delicious Bars............................................................................................. 165
Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and
Currants 165
Fresh Berry Pie........................................................................................................ 166
Fresh Rhubarb Pie................................................................................................... 167
Frrrozen Hot Chocolate:
Serendipity’s Best-Kept Secret...................................... 167
Fudgy Cocoa Brownies........................................................................................... 168
Garbanzo Bean Chocolate Cake.............................................................................. 169
Gingerbread Boys & Girls....................................................................................... 169
Gingerbread Cookies by Martha............................................................................. 170
Gingerbread: Grandma’s Gingerbread
Cookies..................................................... 171
Gingerbread People Cookies................................................................................... 171
Gingerbread House.................................................................................................. 172
Ginger-Rice Pudding............................................................................................... 177
Greg’s Brownies...................................................................................................... 178
Guinness Fruit Cake................................................................................................ 178
Hamburger Cookies................................................................................................. 178
Holiday Oatmeal Cookies....................................................................................... 179
Indian Pudding........................................................................................................ 180
Key Lime Pie........................................................................................................... 180
Lemon-Swirled Cheesecake.................................................................................... 181
Lime Meltaways...................................................................................................... 182
Mamie Eisenhower Fudge....................................................................................... 183
Marble Cupcakes..................................................................................................... 183
Mardi Gras King Cake............................................................................................ 184
Martha’s Almonds................................................................................................... 185
Master Cookie Crumb Crust.................................................................................... 186
Meringue: Basic Meringue...................................................................................... 186
Meringue Cookies.................................................................................................... 187
Meringue Mushrooms.............................................................................................. 187
Meringue: Pink Meringue Kisses............................................................................ 188
Nieman-Marcus Cookies......................................................................................... 188
No-Crust Cheesecake.............................................................................................. 189
Old Fashioned Peanut Butter Cookies.................................................................... 189
Old Glory Cherry-Blueberry Pie............................................................................. 190
Pavlova.................................................................................................................... 191
Peanut Butter Balls, a.k.a. Bullseyes....................................................................... 192
Peanut Butter Cookies............................................................................................. 192
Peanut Butter Squares............................................................................................. 192
Peppermint Bark...................................................................................................... 193
Peppermint Ice Cream Cake.................................................................................... 193
Philly No-Bake Cheesecake.................................................................................... 194
Pie Crust.................................................................................................................. 194
Pralines.................................................................................................................... 195
Pumpkin Fluff......................................................................................................... 196
Raspberry Chocolate Cookies................................................................................. 196
Raspberry Linzer Windowpane Cookies................................................................. 196
Raspberry Strippers................................................................................................. 197
Rhubarb Sorbet........................................................................................................ 198
Royal Icing.............................................................................................................. 199
Saltine Candy.......................................................................................................... 200
Scandinavian Springerle.......................................................................................... 200
Strawberry Shortcake.............................................................................................. 201
Sugar Cookies.......................................................................................................... 201
Sugar Cookies from Martha.................................................................................... 202
Sugared Cranberries................................................................................................ 202
Thumbprint Cookies................................................................................................ 203
Toll House Cookies................................................................................................. 203
Toll House Marble Squares...................................................................................... 204
Vanilla Flan............................................................................................................. 205
Watermelon Sorbet.................................................................................................. 205
White Chip Chocolate Chip Cookies...................................................................... 206
Whoopie Pie............................................................................................................ 206
Whoopie Pie Filling................................................................................................. 206
BEVERAGES................................................................................................................. 208
Appletini.................................................................................................................. 208
Cosmopolitan........................................................................................................... 208
Jell-O Shots: Basic recipe....................................................................................... 208
Jell-O Shots: Kamikaze Jell-O Shots...................................................................... 209
Jell-O Shots: Piña Colada Jell-O
Shots.................................................................. 209
Margarita (1)............................................................................................................ 209
Margarita (2)............................................................................................................ 210
Margarita (3)............................................................................................................ 210
Margarita (4)............................................................................................................ 210
Margarita (5)............................................................................................................ 211
Margarita (6)............................................................................................................ 211
Margarita (7): The Perfect Frozen Margarita.......................................................... 211
Margarita: Mango Peach Margaritas....................................................................... 212
Margarita: Strawberry Frozen
Margarita................................................................ 212
Mulled Wine............................................................................................................ 212
Oprah's Pomegranate Martini.................................................................................. 213
Rosemary-Infused Watermelon Lemonade............................................................. 213
Sangria..................................................................................................................... 214
Tarantula Martini..................................................................................................... 214
INEDIBLE...................................................................................................................... 215
Cinnamon Ornaments.............................................................................................. 215
EQUIVALENTS............................................................................................................ 216
Baking Pan Substitutions........................................................................................ 216
Measurements.......................................................................................................... 216
INDEX............................................................................................................................ 217
APPETIZERS
Chex Muddy Buddies
9 cups Chex cereal (any
variety)
1 package (6 oz) semisweet
chocolate chips (1 cup)
½ cup peanut butter
¼ cup margarine or butter (do
not use spread or tub products)
½ teaspoon vanilla
1 ½ cups powdered sugar
Measure cereal into a
bowl. Set aside.
Microwave chocolate chips,
peanut butter and margarine in 1-quart microwavable bowl on high for
approximately 1 minute (time may vary depending on microwave). Stir.
Microwave 30 seconds longer or
until mixture can be stirred smooth.
Stir in vanilla.
Pour chocolate mixture over
cereal in bowl, stirring until evenly coated.
Pour into large plastic food-storage bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Makes 9 cups snack.
Range-top directions: Measure cereal into large bowl. Set aside.
Heat chocolate chips, peanut butter and margarine in 1-quart saucepan
over low heat, stirring frequently, until melted. Remove from heat. Stir in vanilla. Continue as directed above.
1 serving (1/2 cup): 210
calories (80 from fat); 9 g fat (3 g saturated); 0 mg cholesterol; 210 mg
sodium; 30 g carbohydrate (1 g dietary fiber); 3 g protein.
Source: Crispix Cereal box.
Crabbies
1 6oz crab meat, drained
5oz sharp processed cheese
spread
¼ c butter, softened
2 Tablespoons mayonnaise
1 pinch garlic salt
2 Tablespoons chopped fresh
parsley
6 English muffins
Preheat oven to
400˚F. Combine ingredients in
mixer. Spread on English
muffins. Cut into quarters.
Bake at 400˚F for
15min.
Source: Paula Mattison
Crispix Mix Sweet Minglers
1 c semi-sweet
chocolate morsels
¼ c peanut
butter
½ c peanuts
(optional)
6 c Crispix
cereal
1 c
confectioners’ sugar
Melt chocolate
at HIGH for 1 minute.
Stir & heat
30 sec more if necessary.
Stir in peanut
butter.
Pour over
Crispix until well coated.
Pour
confectioners’ sugar over cereal until white snowflakes appear. Yum!
Source: A Crispix box via Melissa Mattison.
Curried Deviled Eggs
4 large eggs, white-shelled variety
3 T plain fat-free yogurt
2 t curry powder, mild variety
½ t salt (Note from Mimi:
use less salt next time)
4 sprigs cilantro, for garnish
Place eggs in medium saucepan and fill with enough water to
cover eggs. Bring to a boil for 2
minutes. Turn off heat and cover
pan. Let stand covered for 10 minutes on
stove. Place pan in sink and run cold
water over eggs until cool (no need to drain first). Peel eggs and slice each in half lengthwise.
Remove yolks and place yolks in a small bowl. Mash with yogurt, curry powder and salt. Spoon yolk mixture back into egg white halves
and garnish each with a small piece of cilantro. Yields 2 filled egg halves per serving.
Points: 2
Servings: 4
Prep time: 5 min
Cooking time: 5 min
Level of difficulty:
Easy
Source:
WeightWatchers.com
Goat Cheese Puff
6
cups milk
1 cup
cornmeal
2 ½
tsp salt
1
Tablespoons olive oil
2 ½
cups thinly sliced leeks, white and light green portions, rinsed well
4
cups finely chopped Swiss chard
1
bunch chives, finely chopped
12
oz. goat cheese, crumbled
1 cup
grated Parmigiano-Reggiano cheese
½
teaspoon cayenne pepper
8 egg
yolks, lightly beaten, plus 12 egg whites
Position
rack in lower third of oven; preheat to 400˚F. Butter a 4-qt sauteuse pan.
In a
saucepan over medium heat, bring milk to a simmer; whisk in cornmeal and 2 tsp
salt. Reduce heat to low, cover and
cook, stirring occasionally, 15-20 minutes. Transfer to a large bowl; let cool
30 minutes.
In a
sauté pan over medium heat, warm oil.
Add leeks, chard and ½ tsp salt; cook, stirring occasionally, until
soft, about 5 minutes. Add to cornmeal
mixture. Stir in chives, cheeses,
cayenne, and yolks.
Using
a mixer fitted with whisk attachment, beat whites until stiff peaks form, about
3 minutes. Fold one third of whites into
cornmeal mixture until smooth, then fold in remaining whites. Pour into prepared pan; bake 15 minutes. Reduce oven to 350˚F; bake puff until
golden brown, 40-45 minutes more. Serves
8-10.
Source: Williams-Sonoma catalog
Lettuce Cups
1 lb ground pork
¼ c chinablue Sesame Soy Sauce
1 Tbsp canola oil
1 small cucumber, peeled,
seeded & diced
½ c salted peanut halves,
coarsely ground
Salt & freshly ground
pepper, to taste
2 green onions, green portions
only, chopped
1 head iceberg lettuce or
Boston lettuce
¾ c chinablue Spicy Chili Bean
sauce
In a bowl, combine pork &
sesame soy sauce. Mix with hands until
well blended.
Cover bowl with plastic wrap
and let stand at room temperature for 10 minutes.
In a large wok over medium-high
heat, warm the oil. Add the pork mixture
and cook, stirring frequently, until pork is cooked through and the liquid is
reduced and slightly thickened, approximately 4 minutes. Transfer to a large serving bowl. Add the cucumber and peanuts. Stir to combine. Season with salt & pepper, garnish with
green onions. Arrange lettuce leaves on
a platter and pour Chinablue Chili Bean Sauce into a small bowl.
Instruct diners to assemble the
cups by spooning some of the pork mixture into a lettuce leaf and drizzling
with a little of the sauce. Serves 4 to
6.
Chinablue is a brand of sauces
from Williams-Sonoma, but any soy sauce will do.
Source: Williams-Sonoma
cookbook from all-clad pans
Maple-Almond Granola with Cranberries and Dates
5 cups Old Fashioned Rolled Oats
1 cup sliced almonds
3/4 cup dried cranberries
3/4 cup shredded unsweetened coconut
1/2 cup dates, chopped
1/2 cup sesame seeds
2/3 cup real maple syrup
1/4 cup corn oil or other mild-tasting oil
1/4 teaspoons ground cinnamon
Combine all ingredients in a lightly oiled 4-quart slow cooker.
Stir to combine. Cook on high for 1 1/2
hours, uncovered, stirring occasionally. Reduce the heat to low and cook,
uncovered, for 2 hours, stirring until mixture is dry. Spread on baking sheet to cool.
Source: Fresh from the Vegetarian Slow Cooker, Harvard
Common Press, 2004, via Ms. Maginnis at Grace's preschool
SALADS
Asian Cucumber Salad
1 cup thinly
sliced peeled English cucumber
1/4 cup vertically sliced red onion
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
1/2 teaspoon fish sauce
1/8 teaspoon chile paste with garlic
Combine all ingredients, tossing well to combine. Cover salad and chill at
least 30 minutes.
Yield: 1 serving (serving size: 1 1/2 cups)
NUTRITION PER SERVING: CALORIES 41(4%
from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 1.2g; CHOLESTEROL
0.0mg; CALCIUM 22mg; SODIUM 269mg; FIBER 0.7g; IRON 0.4mg; CARBOHYDRATE 8.1g
Cooking Light, JANUARY 2003
Chopped Cucumber and Peanut Salad
3
large cucumbers (about 2 lbs) peeled and seeded
½ cup
roasted unsalted peanuts, roughly chopped
2
Tablespoons freshly chopped mint
Juice
of 1 lime
2
teaspoons peanut oil
¾
teaspoon salt
¼
teaspoon crushed red-pepper flakes
1. Cut cucumbers into ½ inch dice, and place in a medium bowl. Add peanuts, mint, lime juice, oil, salt and
crushed red pepper flakes, and stir to combine.
2. Set aside for 30 minutes to let flavors meld before serving.
Serves
4
Source: Martha Stewart Living, October, 2000
Cranberry Salad
Standard
holiday fare at the O’Day household when Stephe was growing up.
3
packages red Jell-O
3 c.
hot water
1 c
orange juice
4 c.
cranberries (= 2 12-oz packages), finely ground
5
apples, coarsely ground
2 c.
celery, chopped (best when hand-chopped)
3/4
c. sugar
1 c.
chopped nuts (coarsely ground)
Boil water, dissolve
Jell-O. Add remaining ingredients. Pour into Jell-O molds.
To make a smaller batch, use
the following per Stephe:
2 packages Jell-O
2 c hot water
2/3 c OJ
2 c cranberries (=1 12-oz
package) finely ground
3 apples coarsely ground
1 1/2 c celery (approx 2 large
stalks) diced by hand
1/2 c sugar
1 c nuts (coarse grind)
On 2/11/07, we made this batch
with frozen cranberries. It didn’t set
very well. Ed suggests putting the
cranberries in the hot Jell-O water, to release the ability of the cranberries
to gel the salad.
Source: Pat O’Day
Cucumber-Carrot Salad
This mix of
vegetables is reminiscent of namasu, a salad brought to the islands by the
Japanese.
1/4 cup seasoned
rice vinegar
1 teaspoon sugar
1/2 teaspoon
vegetable oil
1/4 teaspoon
grated peeled gingerroot
1/8 teaspoon
salt
1 cup sliced
carrot
2 tablespoons
sliced green onions
2 tablespoons
finely chopped red bell pepper
1/2 cucumber,
halved lengthwise, seeded and sliced (about 1 cup)
Combine first 5
ingredients in a medium bowl; stir with a whisk. Add carrot and remaining
ingredients; toss to coat. Cover and chill 30 minutes.
Yield: 2
servings (serving size: 1 cup)
NUTRITION PER
SERVING
CALORIES 60(21%
from fat); FAT 1.4g (sat 0.3g,mono 0.4g,poly 0.7g); PROTEIN 1.2g; CHOLESTEROL
0.0mg; CALCIUM 32mg; SODIUM 173mg; FIBER 2.8g; IRON 0.7mg; CARBOHYDRATE 10.6g
Source: L. Alyson Moreland, Cooking Light, APRIL 1995
Cucumber Salad
3 large
cucumbers
1 teaspoon salt
1/4 cup white
sugar
1/8 cup water
1/4 cup
distilled white vinegar (Mimi uses rice vinegar)
1/2 teaspoon
celery seed (Stephe & Mimi prefer Dill)
1/4 cup chopped
onion
Peel the
cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then
squeeze cucumbers to release moisture.
(Stephe simply combined ingredients and it turned out fine)
In a medium size
bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to
mixture. Mix well. Refrigerate 1 hour.
YIELD: 5
servings
NUTRITION PER
SERVING: Calories: 68, Total Fat: 0.2g,
Cholesterol: 0mg, Sodium: 469mg, Total Carbs: 17g, Dietary Fiber: 1g, Protein:
1.2g
Source: Mom’s Cucumbers at AllRecipes.com
Fresh Mozzarella, Tomato, and Basil Couscous Salad
2 cups diced tomato
3/4 cup (3 ounces) diced fresh mozzarella cheese (Part-skim mozzarella cheese can be substituted.)
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)
Combine first 7 ingredients in a large
bowl; cover and marinate in refrigerator 30 minutes.
Bring water to a boil in a
medium saucepan; gradually stir in couscous. Remove from heat; cover and let
stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to
tomato mixture; toss gently. Garnish with basil leaves, if desired.
Yield: 5 servings (serving size: 1 cup).
NUTRITION PER SERVING: CALORIES 186(29%
from fat); FAT 6g (sat 2.5g,mono 2.5g,poly 0.4g); PROTEIN 7.9g; CHOLESTEROL
13mg; CALCIUM 99mg; SODIUM 308mg; FIBER 2.1g; IRON 1.1mg; CARBOHYDRATE 26.5g
Source: Cooking Light, JUNE 2000 , via
CookingLight.com
Fruit Salad with
Honey-Yogurt Sauce
1 cup vanilla low-fat yogurt
1 tablespoon honey
1 1/2 teaspoons grated lime rind
3 cups cubed pineapple (about 1 medium)
1 1/2 cups chopped Braeburn apple (about 1 large)
1 cup orange sections (about 2 oranges)
1 cup chopped peeled kiwi (about 2 large)
1/3 cup flaked sweetened coconut
1 medium banana, sliced
1/4 cup slivered almonds, toasted
Combine yogurt, honey, and lime rind in a small bowl.
Combine pineapple and next 4 ingredients (through coconut)
in a large bowl; toss gently to combine. Just before serving, stir in banana.
Top fruit mixture with yogurt sauce; sprinkle with almonds.
You can prepare and refrigerate the yogurt sauce up to a day in advance. You
can also combine and refrigerate the fruit mixture (except the banana) up to
three hours ahead; stir in the banana just before serving to prevent discoloring.
Yield: 6 servings (serving size: 1 1/4 cups fruit mixture,
2 tablespoons sauce, and 2 teaspoons almonds)
NUTRITION PER SERVING: CALORIES 196(22%
from fat); FAT 4.8g (sat 1.8g,mono 1.7g,poly 0.8g); PROTEIN 4.3g; CHOLESTEROL
2mg; CALCIUM 111mg; SODIUM 40mg; FIBER 4.7g; IRON 0.9mg; CARBOHYDRATE 37.9g
Source: Cooking
Light, November 2004, via CookingLight.com
Grilled Vegetable Salad with Creamy Blue Cheese Dressing
This is a smart make-ahead dish because the vegetables
can be grilled a few hours prior to assembling the salads.
Dressing:
1/3 cup low-fat mayonnaise
1/3 cup plain low-fat yogurt
1/4 cup (1 ounce) crumbled blue cheese
1/4 cup 1% low-fat milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Salad:
1/4 pound green beans, trimmed
1/4 pound sugar snap peas, trimmed
1/4 pound carrots, peeled and cut diagonally into 1/2-inch-thick
pieces
1 cup (1/2-inch-thick) slices red onion
Cooking spray
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
6 cups torn romaine lettuce
1/2 cup thinly sliced radishes
To prepare dressing, combine first 6 ingredients, stirring with a whisk until
well blended. Cover and chill.
Prepare grill to medium heat.
To prepare salad, cook beans, peas, and carrots in boiling
water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain.
Place mixture in a large bowl, and add onion slices. Lightly coat vegetable
mixture with cooking spray. Sprinkle with 1/2 teaspoon pepper and garlic salt;
gently toss to coat.
Place vegetable mixture in a wire grilling basket coated
with cooking spray. Place grilling basket on grill rack, and grill 7 minutes on
each side or until lightly browned. Arrange 1 1/2 cups of lettuce on each of 4
salad plates. Divide the grilled vegetables and radishes evenly among servings.
Serve 1/4 cup dressing with each salad.
Yield: 4 servings
NUTRITION PER SERVING: CALORIES 144(29%
from fat); FAT 4.7g (sat 2g,mono 0.8g,poly 0.3g); PROTEIN 6.8g; CHOLESTEROL
8mg; CALCIUM 187mg; SODIUM 497mg; FIBER 5.2g; IRON 2.4mg; CARBOHYDRATE 20.4g
Source: Sandra Granseth, Cooking Light,
JUNE 2004 , via CookingLight.com
Mom’s Great Salad
Salad:
¼ cup sliced
almonds
1 Tbsp and 1 tsp
sugar
1/3 head Romaine
1/3 head lettuce
1 cup chopped
celery
1 green onions
(sliced)
1 small can mandarin oranges, drained
Dressing:
½ tsp salt
½ tsp pepper
2 Tbsp sugar
¼ cup oil
1 Tbsp chopped
parsley
2 Tbsp vinegar
Melt almonds and
1T+1t sugar in frying pan and brown almonds (takes about 20 minutes).
Cool and break
apart.
Mix lettuces,
celery, onions and oranges with almonds.
Serve with dressing.
Source: Paula Mattison
Pasta Salad
1 ½ c grape tomatoes or cherry tomatoes
½ c olive oil
¼ c balsamic vinegar
2 t basil
½ t onion salt
Dash of pepper
1 lb pasta (tri-color Rotini, Barilla brand campanelle, or
some other fun shape)
5 oz. crumbled or cubed Feta cheese
Cut the tomatoes
in half and put in a separate bowl/container.
Add olive oil, and balsamic vinegar to cut tomatoes and then add basil,
onion salt, pepper. Marinate for 1 day
or at least 2 hours before mixing with pasta.
Cook pasta
. Drain and add a little bit of olive
oil to keep it from sticking while it cools.
Let cool. Add tomato mixture to
pasta and mix. Sprinkle the feta cheese
chunks according to taste. Mix in and
taste. If it is still too dry, add more
olive oil and vinegar. Adjust cheese to
taste.
Source: Deanna Kennedy, VCI
Tangy Potato Salad
1 ½ t horseradish
¼ t prepared mustard
½ c plain skim milk yogurt
½ c chopped celery
¼ c onion
¼ t salt
¼ t celery seed
4 c diced, cooked potatoes
¼ c chopped green pepper
2 T chopped pimiento
In a small bowl, combine horseradish, salt, mustard, and
celery seed.
Fold in yogurt.
In a medium bowl, combine potatoes, celery, green pepper,
onion, and pimiento.
Add the dressing to the salad and toss only until blended.
Cover and chill.
One serving= 86 calories, 0.2g fat, 152mg sodium, 2%
calories from fat
Source: An American
Heart Association flyer in Mimi’s recipe box.
Three (or four, or five) Bean Salad
Equal parts sugar, vinegar,
oil.
1 Onion, sliced into rings.
Beans. Stephe likes 1 can green, 1 can yellow, 1 can
kidney, 1 can garbanzo. Typical O’Day
recipe is 1 green, 1 yellow, 1 kidney.
Cilantro (optional)
Mix ingredients and allow to sit
overnight.
Note: Green & red pepper are not recommended,
as pepper remains crunchy and does no soak up dressing.
Source: Pat O’Day
SOUPS & STEWS
Beef Stew I
1 lb stew beef
Flour meat
1 onion, chopped
1 lb carrots
3-4 med potatoes, cubed. Peel & wash.
In pan together
Water to cover (less water in
crock pot)
2-3 beef bouillon
Salt & pepper
Parsley flakes
Simmer for 3-4 hrs. Cover ajar
Source: Paula Mattison
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
1. Sear meat on all sides.
2. Place meat in slow cooker.
3. In a small bowl mix together
the flour, salt, and pepper; pour over meat, and stir to coat meat with flour
mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion,
beef broth, potatoes, carrots, and celery.
4. Cover, and cook on Low
setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Source: “Slow Cooker Beef Stew” at AllRecipes.com
Broccoli and Cheese Soup
Processed cheese melts beautifully, giving
this soup a smooth texture and mild flavor.
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as
Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray
over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat.
Reduce heat to medium; cook 10 minutes.
Combine milk and flour,
stirring with a whisk until well blended. Add milk mixture to broccoli mixture.
Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper.
Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in
a blender or food processor, and process until smooth. Return pureed soup
mixture to pan.
Yield: 6 servings (serving size: 1 1/3 cups)
NUTRITION PER SERVING: CALORIES 203(28% from fat); FAT 6.3g (sat 4g,mono
1.8g,poly 0.4g); PROTEIN 15.6g; CHOLESTEROL 24mg; CALCIUM 385mg; SODIUM 897mg;
FIBER 2.9g; IRON 1.2mg; CARBOHYDRATE 21.7g
Source:
Cooking Light, JANUARY 2002 via
CookingLight.com
Chili: All-American Chili
6 ounces hot turkey
Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black
pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity
red wine
2 (28-ounce) cans whole tomatoes,
undrained and coarsely chopped
2 (15-ounce) cans kidney beans,
drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add
sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan;
cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add chili powder and the next 7
ingredients (chili powder through bay leaves), and cook for 1 minute, stirring
constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover,
reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30
minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving
with cheddar cheese.
Note: Like most chilis, this
version tastes even better the next day.
Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
NUTRITION PER SERVING: CALORIES 375(29%
from fat); FAT 12g (sat 4.6g,mono 4.1g,poly 1.1g); PROTEIN 28.9g; CHOLESTEROL
59mg; CALCIUM 165mg; SODIUM 969mg; FIBER 8.2g; IRON 5mg; CARBOHYDRATE 33.7g
Source: Cooking Light, JANUARY 2003 via
CookingLight.com
Chili: Black Bean Chili
4 cups dry black
beans
2 Tbsp cumin
seeds
2 Tbsp dried
oregano
2 cups finely
chopped yellow onions
1 ½ cups finely
chopped green bell peppers
1 tsp minced garlic
½ cup olive oil
1 tsp cayenne
pepper
1 ½ tbsp paprika
1 tsp salt
3 cups (1 28-oz
can) crushed whole tomatoes
1/3 cup finely
chopped jalapeño peppers (2 large jalapeños)
½ lb Monterey
Jack or cheddar cheese, grated
Sour cream
½ cup finely
chopped green onions
8 sprigs or ¼
cup chopped cilantro
Sort through the
beans; discard the funky ones and any small pebbles. Rinse well.
Place the beans in a large pot and add enough water to cover them by
several inches. Cover and bring to a
boil. Reduce the heat and cook for about
1 ¾ hours, or until tender. Water should
always cover the beans, so add more if the beans start to peek through. When the beans are cooked, strain, reserving
1 cup of the cooking water. Add the
reserved cooking water back to the beans.
Heat the oven to
325 degrees. Toast the cumin seeds and
oregano in a small pan until the fragrance is toasty, about 10 minutes. Sauté the onions, bell peppers and garlic in
the oil over medium-high heat with the toasted cumin seeds and herbs, cayenne
pepper, paprika and salt until the onions are soft, about 10 minutes. Add the tomatoes and chilis. Add this mixture to the beans and stir well. Add additional seasoning to taste.
Oddly enough,
the recipe doesn’t say what to do with the 325-degree oven!
To serve, place
about ¼ cup grated cheese in a warmed bowl, add a generous cup of beans, and
dollop with a spoonful of sour cream.
Sprinkle with 1 tbsp green onions and cilantro. Serves 8.
Source: The Week magazine, page 33, date
unknown. From Morning Food: Breakfasts, Brunches and More for Savoring
the Best Part of the Day, published by Ten Speed Press, a collection of recipes
from Northern California’s Café Beaujolais in Mendocino. This recipe is touted as breakfast chili, but
it looks good for any time of day.
Chili: Chicken Green
Chili with White Beans
Our kitchen has found that
Anaheim chiles run the gamut from mild to fairly hot.
6 Anaheim chiles
1 tablespoon peanut oil
3 chicken leg quarters, skinned (about
1 3/4 pounds)
1 3/4 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium
chicken broth
2 cups water, divided
1 1/2 teaspoons ground cumin
1 (15.5-ounce) can cannellini beans
(such as Goya) or other white beans, rinsed and drained
3 tablespoons all-purpose flour
1 teaspoon salt
3 tablespoons reduced-fat sour
cream
6 lime slices
Preheat broiler.
Cut chiles in half; discard seeds and membranes. Place halves,
skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes
or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand
15 minutes. Peel chiles; discard skins. Chop chiles.
Heat oil in a large Dutch oven over medium-high heat. Add chicken;
cook 4 minutes on each side or until browned. Remove chicken from pan. Add
onion and garlic, and sauté 6 minutes or until browned, stirring frequently.
Return chicken to pan. Add broth, 1 1/2 cups water, and cumin; bring to a
simmer. Cook 20 minutes or until chicken is done. Remove chicken; cool
slightly. Remove chicken from bones; cut meat into bite-sized pieces. Discard
bones. Add chicken to pan; stir in chopped chiles and beans.
Combine 1/2 cup water and
flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer;
cook 15 minutes. Stir in salt. Spoon about 1 1/2 cups soup into each of 6
bowls; top each serving with 1 1/2 teaspoons sour cream. Serve with lime
slices.
Yield: 6 servings
NUTRITION PER SERVING: CALORIES 248(20% from fat); FAT 5.6g (sat 1.5g,mono
1.9g,poly 1.4g); PROTEIN 19.1g; CHOLESTEROL 45mg; CALCIUM 87mg; SODIUM 903mg;
FIBER 4.8g; IRON 3.2mg; CARBOHYDRATE 25.1g
Source:
Lorrie Hulston Corvin, Cooking Light, OCTOBER 2004, via
CookingLight.com
Chili: Chipotle-Black Bean Chili
Chipotle chiles frequently come packaged in adobo sauce (a Mexican-type
red sauce) and can be very hot. They're usually found in the Mexican section of
your supermarket. Substitute 1/4 teaspoon of ground pepper for the chipotle, if
desired.
1 teaspoon olive oil
1 cup finely chopped onion
6 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon minced drained canned chipotle chile in adobo
sauce
1/4 teaspoon pepper
1/8 teaspoon salt
2 (15-ounce) cans black beans, drained
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained
and chopped
1 (4.5-ounce) can chopped green chiles, drained
Cilantro sprigs
(optional)
Heat oil in a large saucepan over medium-high heat. Add
onion and garlic; sauté 3 minutes or until tender. Add chili powder and next 6
ingredients (chili powder through green chiles); bring to a boil. Reduce heat,
and simmer 15 minutes. Ladle chili into individual bowls, and garnish with
cilantro sprigs, if desired.
Yield: 4 servings (serving size: 1 1/2 cups)
NUTRITION PER SERVING
CALORIES 248(10% from fat); FAT 2.7g (sat 0.5g,mono 1g,poly
0.8g); PROTEIN 13.8g; CHOLESTEROL 0.0mg; CALCIUM 131mg; SODIUM 613mg; FIBER
7.6g; IRON 4.3mg; CARBOHYDRATE 46.6g
Source: Cooking
Light, NOVEMBER 1995, via CookingLight.com
Chili: Paula’s Easy Chili
1 lb. hamburger
1 medium onion, chopped
1 can red kidney beans
(undrained)
1 15-oz can Hunt’s tomato sauce
Garlic powder
3-4 Tbsp chili powder
1 Tbsp white vinegar
Sauté hamburger and onion. Drain fat.
Add kidney beans and the “juice” from the can, tomato sauce, a sprinkle
of garlic powder, chili powder and vinegar.
Cover and simmer for 45 minutes.
Source: Paula Mattison, served at Mimi’s baby shower
1/7/2007
Chili: Tomatillo Chili
Tomatillos are
small, green tomatolike fruits with papery husks. You can buy them fresh or canned. Serve with rice and top with a dollop of
plain yogurt – delicious!
4 poblano chiles
or 2 green peppers
1 T olive oil
1 large onion,
cut into ¼ inch dice
2 jalapeño
chiles, seeded and minced
3 garlic cloves,
crushed with garlic press
½ c packed fresh
cilantro leaves, chopped
1 t ground cumin
¾ t salt
2 lbs
tomatillos, husked, rinsed, and each cut into quarters or into eighths if large
1 can (14.5 oz)
vegetable broth
2 cans (15 to 19
oz each) white kidney beans (cannellini), rinsed and drained, OR 12 oz roasted
chicken breasts with bones and skin removed and meat coarsely chopped.
Preheat
broiler. Line broiling pan (without
rack) with foil.
Cut each poblano
or green pepper lengthwise in half; discard stems & seeds.
With hand,
flatten each pepper half.
Arrange peppers,
cut side down, in broiling pan.
Place pan in the
broiler at the closest position to source of heat and broil peppers until
charred all over, about 10 minutes.
Wrap foil around
peppers and allow to steam until cool enough to handle.
Remove skin; cut
peppers into 1-inch pieces.
In a 6-qt Dutch
oven, heat oil over medium heat until hot.
Add onion,
jalapeños, garlic, cilantro, cumin and salt.
Cook 5 minutes.
Stir in
tomatillos, broth and roasted peppers.
Heat to boiling over high heat.
Reduce heat to
low; cover and simmer 20 minutes or until tomatillos are tender. Stir in beans or chicken and cook 5 minutes
longer or until heated through.
Makes: about 8 ½ cups or 8 main-dish servings
Prep time: 1 hr
Cook: 45 min
Each serving
with beans: About 180 calories, 8 g
protein, 31 g carbohydrate, 4 g total fat (0 g saturated), 8 g fiber, 0 mg
cholesterol, 605 mg sodium.
Source: Clipping of
Mimi’s, of unknown origin.
Chili: Turkey Chili
12 oz beer (do
not use dark beer)
¾ c chopped red
bell pepper
3 bay leaves
1 T crushed
cumin seeds
2 jalapeño
chiles, veins and seeds removed
¼ c New Mexican
chili powder
3 c cooked pinto
or black beans (or 2 15-oz cans black beans rinsed and drained)
¼ c snipped
cilantro
2 c chopped
onion
1 ½ T minced
garlic
1 T dried
oregano
1 lb ground
turkey
¼ t pepper
2 18-3/4 oz cans
whole tomatoes
1 ½ lbs turkey
tenderloins
2 T Quaker Masa
farina
½ c water
Combine the
beer, onion, bell pepper, garlic, bay leaves, oregano, and cumin in a heavy
8-10 qt pot.
Bring to a boil.
Reduce heat and
simmer until beer has reduced by about half.
Add the ground
turkey and simmer for 10 minutes, breaking up turkey with a large spoon. There should be no large chunks.
Season with salt
& pepper.
Add the jalapeño
slices.
Roughly puree the
tomatoes in their juices in a food processor.
Add to the
turkey mixture.
Stir in chili
powder.
Bring to a
gentle simmer.
Meanwhile, cut
the tenderloins into ½” thick slices and roughly dice.
Add to the
chili.
Simmer 30
minutes. Because the turkey has not been
browned, it will release juices into the chili as it simmers, adding a
wonderful flavor without added fat from sautéing.
Stir in the
beans and simmer for 10 minutes.
Depending on how
watery the tomatoes are or how much beer reduction was left in the pot, the
chili may need a little thickening. Stir
the masa farina into the cold water to make a smooth paste. Blend half of it into the chili. After the chili simmers a minute, check for
the thickness of the juices. If you
would like a thicker chili, stir in the remaining masa paste. Be sure to simmer the chili a couple of
minutes after adding the paste so there will be no raw taste.
Sprinkle in the
cilantro.
If you are
serving this to guests, pass bowls of condiments, such as chopped red onion,
snipped cilantro leaves, olives, or slices of avocado.
Source: Mimi
Mattison
1 tablespoon
olive oil
1 green bell
pepper, chopped
1 red bell
pepper, chopped
1 yellow bell
pepper, chopped
2 onions,
chopped
4 cloves garlic,
minced
1 (10 ounce)
package frozen chopped spinach, thawed and drained
1 cup frozen
corn kernels, thawed
1 zucchini,
chopped
1 yellow squash,
chopped
6 tablespoons
chili powder
1 tablespoon
ground cumin
1 tablespoon
dried oregano
1 tablespoon
dried parsley
1/2 teaspoon
salt
1/2 teaspoon
ground black pepper
2 (14.5 ounce)
cans diced tomatoes with juice
1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
garbanzo beans, drained
1 (15 ounce) can
kidney beans, rinsed and drained
2 (6 ounce) cans
tomato paste
1 (8 ounce) can
tomato sauce, or more if needed
1 cup vegetable
broth, or more if needed
Heat olive oil
in a large skillet over medium heat, and cook the green, red, and yellow bell
peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes.
Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow
squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes,
black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly
mixed. Pour the tomato sauce and vegetable broth over the ingredients.
Set the cooker
on Low, and cook until all vegetables are tender, 4 to 5 hours. Check
seasoning; if chili is too thick, add more tomato sauce and vegetable broth to
desired thickness. Cook an additional 1 to 2 hours to blend the flavors.
Notes: Tasty and hearty. Steve would leave out the corn: the flavor just doesn’t seem to fit. Another possibility: substitute more diced tomatoes for some
tomato paste. It’s worth experimenting
with other vegetables. This could be
done with ground beef on the side, so meat-lovers could add their own.
Yield: one full 6-quart crock pot.
PointsPlus
points: 2 per cup
Nutritional
Information: Servings Per Recipe: 15; Calories:
134; Protein: 6.3g; Sodium: 616.7mg; Cholesterol:
0.0mg; Carbohydrates: 24.8g; Fat: 2.4g;
Dietary Fiber: 7.3g
Source: Allrecipes.com, listed as Hearty Vegan
Slow-Cooker Chili
Chili: Vegetarian Chili
1 c dry kidney
beans
6 c water
3 T vegetable
oil
2 c chopped
onions
2 c chopped
green bell peppers
2 cloves garlic,
minced
1 c
no-salt-added canned tomatoes, chopped
2 c water
1 c bulgur wheat
(sold in health-food stores)
1 ½ T chili
powder (or to taste)
¼ t cayenne
pepper
½ t freshly
ground black pepper
2 T ground cumin
1 T fresh lemon
juice
1) Soak beans
overnight in 3 c water.
2) Drain beans
and place in large saucepan.
3) Add 3 c fresh
water and cook, uncovered, 1 ½ hrs or until tender.
4) Drain, rinse,
and set aside.
5) In large
saucepan or Dutch oven, place oil, onions, green peppers and garlic.
6) Sauté 8 to 10
minutes, or until vegetables are soft.
7) Add tomatoes,
2 c water and bulgur.
8) Simmer 45 to
60 minutes.
9) Add cooked
kidney beans and remaining ingredients.
10)
Cook
10 minutes more. Serve hot.
11)
Yield: 6
servings.
Per serving 338
cal, 11 g protein, 56g carbohydrates, 8g fat, 0mg cholesterol, 32mg sodium.
Source: American Heart Assoc. Low-salt cookbook
Chili: Weight Watchers
One Point Chili
10 ounces
extra-lean ground turkey breast
1 medium onion,
diced
2 (28-oz) cans
diced tomatoes
2 medium
zucchini, diced
2 medium yellow
squash diced
1 (15 oz) can
black beans
2 (15-oz) cans
fat-free, reduced-sodium
beef broth
4 celery stalks,
diced
2 green bell
peppers, diced
1 (1 1/4-oz)
package dry chili seasonings
Spray a large
nonstick skillet with nonstick spray and set over medium-high heat. Add the
turkey and onion and saute' until browned, about 10 minutes.
Transfer the
browned turkey and onion mixture to a large soup pot and add the tomatoes,
zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning.
Bring to a simmer over medium heat. Continue to simmer until the vegetables are
tender, about 20 minutes
Serves 20.
Nutritional
Info: Fat: 1.3g; Carbohydrates: 10.7g; Calories: 76.5; Protein: 6.5g
Source: Weight Watchers via recipes.sparkpeople.com
Chili: White Chili I
Cannellini beans, tomatillos,
and lime juice lend a refreshing spin to this red-meat-and-kidney bean classic.
(From our Cooking Light's September/October 1991 issue).
Cooking spray
1 tablespoon vegetable oil
1 pound skinned, boned chicken
breast halves, chopped
1/2 cup chopped shallots
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole
tomatoes, undrained and coarsely chopped
1 (14 1/4-ounce) can fat-free chicken
broth
1 (11-ounce) can tomatillos, drained
and coarsely chopped
1 (4.5-ounce) can chopped green
chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds,
crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or
other white beans, drained
3 tablespoons lime juice
1/4 teaspoon pepper
9 tablespoons (about 4 ounces)
shredded reduced-fat sharp cheddar cheese
Coat a large saucepan with cooking spray.
Add oil; place over medium-high heat until hot. Add chicken; sauté 3 minutes or
until done. Remove chicken from pan; set aside.
Add shallots and garlic to pan;
sauté 2 minutes or until tender. Stir in tomatoes and next 6 ingredients
(tomatoes through cumin). Bring to a boil; reduce heat, and simmer 20 minutes.
Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime
juice and pepper. Ladle into bowls: top with cheese.
Yield: 9 servings (serving size: 1 cup chili and 1 tablespoon cheese)
NUTRITION PER SERVING: CALORIES 247(23%
from fat); FAT 6.2g (sat 2g,mono 1.7g,poly 1.7g); PROTEIN 23.3g; CHOLESTEROL
38mg; CALCIUM 171mg; SODIUM 593mg; FIBER 3.1g; IRON 2.6mg; CARBOHYDRATE 25.4g
Source:
Cooking Light, APRIL 1997, via CookingLight.com
Chili: White Chili II
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 boneless chicken breast
halves, chopped
3 (14.5 ounce) cans chicken
broth
2 (4 ounce) cans canned
green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne
pepper
5 (14.5 ounce) cans great
Northern beans, undrained
1 cup shredded Monterey
Jack cheese
1. Heat the oil in a large pot over medium heat. Add the onions and garlic and
saute for 10 minutes, or until onions are tender. Add the chicken and saute
until cooked.
2. Add chicken broth, green chile peppers, cumin, oregano and
cayenne pepper and bring to a boil.
3. Puree one can of beans in the blender.
4. Reduce heat to low and add the pureed and the non-pureed beans.
5. Simmer for 20 to 30 minutes, or until heated thoroughly.
6. Pour into individual bowls and top with the cheese.
Yield: 8 Servings
NUTRITIONAL INFORMATION:
Calories: 521; Total Fat: 13.9g; Cholesterol: 54mg; Sodium: 935mg; Total
Carbs: 59.2g; Dietary Fiber: 13.6g; Protein: 41.1g
Notes: This is a modified
version of White Chili II at AllRecipes.com. Recipe calls for cooked
chicken. I used raw and sauteed it with
onions & garlic. I also pureed one
can of beans per a user recommendation at the site, to add thickening. I made it 11/2011 and it was a huge hit. Made one batch without the chiles and
cayenne, and the girls ate that. Allan
Nelson loved it. Warning! The beans stain the all-clad pans, leaving
the bottom white and cloudy. Next time,
use a different pan. I made this for Open House 12/18/11. It was a double batch using 2 2lb. bags of
dry beans, soaked overnight. The double
batch was far too big for both the crock pot and the largest All-Clad pan. Next time, just do a single batch.
Cream of Cauliflower
Soup
2 tsp olive oil
1 medium onion(s), white, chopped
1 head(s) (medium) cauliflower, broken into florets
3 cup(s) Progresso® Broths Reduced sodium chicken
broth
3/4 cup(s) fat-free
evaporated milk
1/4 tsp freshly
grated nutmeg
1/8 tsp white
pepper, ground
1/4 tsp table
salt
6 gm parsley, 6
chervil or flat-leaf parsley leaves
Heat the oil in a large nonstick saucepan or Dutch oven
over medium-high heat. Add the onion and cook, stirring constantly, until
tender, about 5 minutes. Add the cauliflower and cook, stirring, until heated
through, about 5 minutes. Add the broth; bring to a boil. Reduce the heat to
medium-low and simmer, covered, until the vegetables can be easily mashed,
about 10 minutes.
Transfer to a blender or food processor and puree. Pour the
puree back into the saucepan. Over low heat stir in the evaporated milk,
nutmeg, pepper, and salt; heat to serving temperature, about 1 minute. Serve,
garnished with a chervil or parsley leaf.
PointsPlus points: 2
points per 1¾ cup serving
Source:
Weightwatchers.com
Curried Pumpkin Soup
with maple carmelized onions
4 T olive oil, divided
2 large yellow onions, thinly sliced
¼ c maple syrup
1 T grated fresh ginger
½ t curry powder
¼ t red pepper flakes
1 large apple, peeled, cored & diced
15-oz can pumpkin
Juice of 1 orange
3 c milk
Salt & ground black pepper to taste
8 small toasts or crackers
In a large skillet over medium-high heat, combine 2 T olive
oil and half the onions. Saute until the
onions are very soft and lightly browned, about 5 minutes.
Add the maple syrup and ginger, then reduce heat to medium-low
and continue cooking, stirring often, until the onions are thick and
caramelized, about 10 minutes. Set
aside.
Meanwhile, in a Dutch oven over medium-high heat, combine
the remaining 2 T olive oil, the remaining onion, the curry powder, the red
pepper flakes and the apple. Sauté until
the onion is tender, about 5 minutes.
Mix in the pumpkin and orange juice, then transfer
everything in the Dutch oven to the blender or food processor. Add the milk and puree until smooth. Return the soup to the pot and return to a
gentle simmer. Simmer with salt &
pepper.
To server, ladle the soup into bowls, then top each serving
with 2 crackers or toasts. Arrange some
of the caramelized onions over the toasts.
Yield 4 servings
Nutrition information per serving: 388 calories; 162 calories from fat; 18 g fat
(4 g saturated; 0 g trans fat); 11 mg cholesterol; 50 g carbohydrate; 9 g
protein; 6 g fiber; 413 mg sodium.
Source: Springfield
Republican Newspaper, October 9, 2008
Garden Vegetable Soup
This makes a small batch, so you may want to double or
triple it per the chart below.
|
Single
|
Double
|
Triple
|
|
|
2/3 cup
|
1 1/3 cup
|
2 cups
|
sliced carrot
|
|
½ cup
|
1 cup
|
1 ½ cups
|
diced onion
|
|
2 cloves
|
4 cloves
|
6 cloves
|
garlic, minced
|
|
3 cups
|
6 cups
|
9 cups
|
fat-free broth (beef,
chicken, or vegetable)
|
|
1 ½ cups
|
3 cups
|
4 ½ cups
|
diced green cabbage
|
|
½ cup
|
1 cup
|
1 ½ cups
|
green beans
|
|
1 Tbsp
|
2 Tbsp
|
3 Tbsp
|
tomato paste
|
|
½ tsp
|
1 tsp
|
1 ½ tsp
|
dried basil
|
|
¼ tsp
|
½ tsp
|
¾ tsp
|
dried oregano
|
|
¼ tsp
|
½ tsp
|
¾ tsp
|
salt
|
|
½ cup
|
1 cup
|
1 ½ cups
|
diced zucchini
|
In a large saucepan, sprayed with nonstick cooking spray,
sauté the carrot, onion and garlic over low heat until softened, about 5
minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and
salt. Bring to a boil. Lower heat and simmer, covered, about 15
minutes or until beans are tender. Stir
in zucchini and heat 3-4 minutes. Serve
hot.
Makes 4 servings, about 1 cup each.
Per serving: 42
calories, 0g total fat, 0g saturated fat, 0 mg cholesterol, 63mg sodium, 8g
total carbohydrate, 2.4 g dietary fiber, 3g protein, 41mg calcium. 0 points
Source: Weight
Watchers booklet
Gumbo
1 c oil
1 chicken, cut
up and boned
1 ½ lb andouille
sausage
1 c flour
TRINITY(next 3 items)
4 c chopped
onions
2 c chopped
celery
2 c chopped
green pepper
1 T chopped
garlic
8 c stock or
flavored water
2 c chopped
green onions
Cooked rice
Joe’s Stuff
seasoning
File*
Season and brown
chicken in oil (lard, bacon drippings) over medium heat.
Add sausage to
pot and sauté chicken. Remove both from
pot.
Make a roux with
equal parts oil (must be free of food particles to avoid burning) and flour to
desired color. Add onions, celery, green
pepper. Add garlic to the mixture and stir
continuously. After vegetables reach
desired tenderness, return chicken and sausage to pot and cook with vegetables,
continuing to stir frequently. Gradually
stir in liquid and bring to a boil.
Reduce heat to simmer and cook for an hour or more. Season to taste with Joe’s Stuff seasoning.
Approximately 10
minutes before serving, add green onions.
Serve gumbo over rice or without rice, accompanied by French bread.
*File’- A fine
green powder of dried ground sassafras leaves, used in gumbo for flavor and
thickening. It may be place on the table
for individuals to add to their gumbo if they wish. ¼ to ½ t per serving is recommended.
Yield: 15-20
servings
Source: The New Orleans School of Cooking, 524 St.
Louis St, New Orleans, LA 70130 (504)525-2665 (800)237-4841
www.NewOrleansSchoolofCooking.com
Leek and Potato Soup
This soup is related to brotchán foltchep, a classic leek
and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and
milk. This version is thickened with potatoes instead of oatmeal and flavored
with chicken stock instead of milk. Serve it with savory whole wheat scones or
slices of brown soda bread.
3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise,
thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives
Melt butter in heavy large saucepan over medium heat. Add
leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender,
stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes
begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2
cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are
very tender, about 30 minutes.
Puree soup in batches in processor until smooth. Return to
saucepan. Thin with additional stock if soup is too thick. Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to
simmer. Ladle into bowls. Garnish with chives and serve.
Serves 4.
Source: Bon Appétit,
May 1996, via Epicurious.com
Leek and Potato Stew
If you're looking for a new version of potato soup, this is
for you. You'll be surprised that just a few ingredients can provide so much
flavor. Part of the cooked potatoes are pureed and then added to the stew to
thicken it.
2 bacon slices
3 cups chopped leek
4 1/2 cups Rich Turkey Stock
4 cups cubed peeled Yukon gold potato
1/2 teaspoon salt
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 tablespoons chopped fresh flat-leaf parsley
Cook bacon in a large saucepan over medium-high heat until
crisp. Add leek; cover, reduce heat to medium-low, and cook 3 minutes. Add
stock, potato, salt, and thyme; bring to a boil. Reduce heat; simmer 15 minutes
or until potato is tender. Remove 1 cup potato with a slotted spoon; place in a
blender. Add 1/2 cup cooking liquid to blender; process until smooth. Return
puréed mixture to pan. Sprinkle with parsley.
Yield: 4 servings (serving size: 2 cups)
NUTRITION PER SERVING: CALORIES 312(26% from fat); FAT 9.1g
(sat 3.1g,mono 3.7g,poly 1.5g); PROTEIN 13.4g; CHOLESTEROL 26mg; CALCIUM 59mg;
SODIUM 686mg; FIBER 4.3g; IRON 2.5mg; CARBOHYDRATE 44.5g
Source: Cynthia De
Persio, Cooking Light, NOVEMBER 2003, via CookingLight.com
Roasted Red and Yellow Pepper Soup
4 red peppers
4 yellow peppers
2 tablespoons butter
1 shallot, sliced
1 large russet potato, peeled and diced, about 2 cups
3 cups chicken stock
2 sprigs thyme
1/2 teaspoon kosher salt
1 tablespoon cider vinegar
Heat oven to 350F. Cover sheet pan with aluminum foil, put
whole peppers on prepared pan and cook for 40 minutes, turning once halfway
through cooking. Put cooked peppers in a bowl and seal tightly with plastic
wrap, which steams the skins off. Let sit for 30 minutes. Peel peppers, then
slice and remove seeds.
Meanwhile, heat butter in a medium straight-sided skillet
over medium-low heat. Add shallot and cook until soft, about 4 minutes. Add
diced potatoes, chicken stock and bring to a simmer. Simmer 20 minutes, until
potatoes are soft.
Remove thyme sprigs from potato mixture and puree soup
base. Remove half the base; add yellow peppers and puree. Remove and keep warm.
Add remaining soup base and red peppers; puree. Serve soup warm.
TIP: Use a single soup base to make two different soups.
TIP: Roasting peppers in oven using relatively low heat is
the best way to keep the colors vibrant.
TIP: You can also use canned roasted peppers. Since they
are packed in an acidic brine, be sure to rinse before using.
TIP: To serve, pour both soups into a bowl simultaneously,
on opposite sides of the bowl. If desired, use a toothpick to create a more
intricate design. Can be garnished with
a sprig of Tarragon.
Source: http://www.kitchendaily.com/recipe/red-and-yellow-pepper-soup-142572/#ixzz15VDfqPIk
Spiced Pumpkin Soup
1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole clove
5 cups low-salt chicken broth
2 cups canned pure pumpkin
3/4 cup canned unsweetened coconut milk*
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage leaves
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro
Melt butter in heavy large pot
over medium-high heat. Add carrot and next 6 ingredients and sauté until
vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to
processor and blend until smooth. Return mixture to pot. Add broth and all
remaining ingredients except cilantro. Boil soup over medium-high heat 15
minutes to blend flavors. Cool slightly. Working in batches, puree soup in
blender until smooth. Return soup to pot. Season to taste with salt and pepper.
(Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
Bring soup to simmer. Divide
among 8 bowls. Sprinkle with cilantro and serve.
Canned unsweetened coconut milk
is sold at Indian, Southeast Asian, and Latin American markets and at many
supermarkets.
Makes 8 servings.
Source: Bon Appetit, November, 2002 via
Epicurious.com
Spicy Black Bean Soup
Weight Watchers Core Recipe
The key to thickening this soup
without flour? Pureeing some of the beans before cooking it. You'll love the
stick-to-your-ribs texture that results.
1 spray cooking spray
1 medium onion(s), finely
chopped
4 medium garlic clove(s),
minced
45 oz canned black beans,
undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or
to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken
broth, or vegetable broth
10 oz canned tomatoes with
green chilies, such as Rotel Tomatoes
11 oz canned yellow corn,
drained
Coat bottom of a large stockpot
with cooking spray. Add onion and garlic and cook, stirring frequently, until
onions are soft but not brown, about 5 minutes.
Place one can of beans in
blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and
blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
Place second can of beans and
broth in blender and puree until smooth; add to stockpot.
Stir third can of beans (do not
puree), tomatoes and green chilies, and corn into stockpot. Bring to a boil,
lower heat to medium and simmer for 20 to 25 minutes.
Servings: 8, about 1 ½ cups soup per serving
Spicy Black-and-Red Bean Soup
To
use a slow cooker, combine everything in the pot, and cook on HIGH for the
first hour; then turn the temperature down to LOW, and cook 7 more hours.
Cooking spray
1 1/2 cups chopped onion
1 1/4 cups sliced carrot
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 teaspoons sugar
1 (16-ounce) package frozen shoepeg white corn
1 (15-ounce) can red beans or kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes
with jalapeño peppers and spices, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes,
undrained
1 (4.5-ounce) can chopped green chiles
Place a large Dutch oven coated with cooking spray over
medium-high heat until hot. Add onion, carrot, and garlic; sauté 5 minutes.
Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat,
and simmer 2 hours.
Yield: 10 servings (serving size: 1 cup)
NUTRITION PER SERVING: CALORIES 152(5%
from fat); FAT 0.8g (sat 0.1g,mono 0.1g,poly 0.3g); PROTEIN 7.8g; CHOLESTEROL
0.0mg; CALCIUM 52mg; SODIUM 374mg; FIBER 4.2g; IRON 1.9mg; CARBOHYDRATE 30.8g
Source: Cooking Light, November, 1998
Sweet Potato Soup
A nourishing and richly colored soup inspired by a recipe
in Marian Morash’s The Victory Garden Cookbook.
2 t butter or margarine
½ c sliced carrots
½ c sliced celery
1 ½ c peeled, seeded and chopped tomatoes (about 2 large)
6 c beef broth
1 ½ lbs sweet potatoes, peeled and thinly sliced
Freshly ground black pepper to taste
Plain nonfat or low-fat yogurt for garnish (optional)
In a large saucepan, melt the butter or margarine. Add the carrots and celery. Sauté the vegetables 5 for about 5 minutes,
stirring them often (do not brown them).
Add the tomatoes.
Cook the ingredients until the liquid is somewhat reduced.
Add the broth and sweet potatoes. Bring the mixture to a boil. Reduce the heat, cover the pan, and simmer
for 20 to 30 minutes or until the vegetables are very soft.
Puree the mixture in a blender or food processor, or put it
through a food mill. Add the pepper to
the soup. Reheat the soup or chill it,
and serve it garnished with the yogurt, if desired.
Serving suggestion:
Although Morash suggests serving it hot or cold, we all preferred the
soup hot. Either way, it can be served
with a spoonful or so of plain yogurt.
Yield: 6 to 8
servings
Source: a clipping
Mimi had. Original source unknown.
Sweet Potato Stew with Orange Juice and Black Beans
1 medium yellow
onion, chopped (about 1 cup)
1 T chili powder
1 c orange juice
1 T honey
Salt to taste
2 large sweet
potatoes (about 2 lbs), peeled and cut into 1-inch chunks
2 t flour
1 15-oz can
black beans, drained and rinsed
OPTIONAL: ¼ c toasted almond slivers
Put onions,
chili powder, orange juice, water, honey, salt and sweet potatoes in a large,
microwave-safe bowl. Cover and microwave
on high power, stirring once, about 20 minutes or until potatoes are done but
still hold their shape. Add beans. Blend butter and flour and add to the
mixture. Microwave on high power 5
minutes or until beans are heated through and stew has thickened slightly.
Sprinkle with almonds, if desired.
Serves 6. Nutrition per serving: 212 calories, 5.2 g protein, 2g fat (0.9g
saturated), 44g carbohydrates, 156 mg sodium.
Total prep &
cooking time: 30 minutes
Source: USAWeekend magazine
Two-point New England
Clam Chowder
1 lb potatoes
4 c Snow’s all-natural clam juice
1 medium onion
1 c Snow’s minced clams
1 c skim milk
Peel and dice potatoes.
Cook in boiling salted water till almost tender. Drain potatoes and add clam juice, chopped
onions and cooked potatoes. Simmer till
potatoes are tender. Put half of the
potatoes and broth in a blender. Puree
until smooth. Return to pot and add
clams and milk. Season with your
favorite seasonings and simmer for 5 minutes.
Makes 6 generous 1-cup servings.
Tip: If you choose
to omit the milk, this soup is only 1 point per 1-cup serving
Servings: 6 Points
per serving: 2
Source:
WeightWatchers.com
LOAF BREADS
Banana Bread
1/4 cup butter, softened
1 cup white sugar
1 egg
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F
(175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, cream together
butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda
and salt just until combined. Pour into prepared loaf pan.
Bake in preheated oven for 1
hour. If top begins to brown too quickly, decrease heat slightly. Center should
be soft and chewy, while the outside, crisp and crunchy.
Calories: 249 | Total Fat: 5.5g
| Cholesterol: 34mg
Source: Allrecipes.com, listed as Janine’s Best Banana
Bread
Banana Banana Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a
separate bowl, cream together butter and brown sugar. Stir in eggs and mashed
bananas until well blended. Stir banana mixture into flour mixture; stir just
to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a
toothpick inserted into center of the loaf comes out clean. Let bread cool in
pan for 10 minutes, then turn out onto a wire rack.
Nutritional Information: Servings Per Recipe: 12; Calories: 229; Total
Fat: 8.8g; Cholesterol: 56mg; Sodium: 223mg; Total Carbs: 34.8g; Dietary Fiber:
1.7g; Protein: 3.8g
Source: AllRecipes.com
Brown Soda Bread
2 c brown flour
2 c white flour
1 tsp baking soda
1 oz margarine
Mix with buttermilk until moist. Bake in a moderate oven for 1 hr.
Source: One of three recipes on sheet of fancy paper
from Rathbaun Farm, Ardrahan, Co. Galway.
Tel 091 635166 / 635385, from the Mattison trip to Ireland.
Cheddar-Asiago Potato Bread
Mashed potatoes make an especially
tender bread that's great for sandwiches. Make sure the potato cooking liquid
is warm to the touch so it will activate the yeast. This recipe makes two
loaves. Keep one of them for yourself, and wrap the other in a pretty kitchen
towel secured with a ribbon or raffia.
3 cups cubed peeled baking potato
(about 1 pound)
1 package dry yeast (about 2 1/4
teaspoons)
5 1/2 cups all-purpose flour,
divided
2 teaspoons salt
3/4 teaspoon freshly ground black
pepper
1 cup (4 ounces) shredded extra
sharp cheddar cheese
3/4 cup (3 ounces) grated Asiago
cheese
Cooking spray
Place potato in a saucepan, and cover with
water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender.
Drain in a colander over a bowl, reserving 1 1/4 cups cooking liquid. Cool
liquid to 110°. Mash the potato with a potato masher to measure 2 cups; set
aside.
Combine warm cooking liquid and yeast in a large bowl, and let
stand 5 minutes. Stir in the mashed potato. Lightly spoon flour into dry
measuring cups; level with a knife. Gradually stir in 5 cups flour, salt, and
pepper to form a stiff dough.
Turn dough out onto a lightly floured surface. Knead until smooth
and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at
a time, to prevent dough from sticking to hands. Gently knead in cheddar and
Asiago.
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85°), free from drafts, 30
minutes or until doubled in size. (Gently press two fingers into dough. If
indentation remains, the dough has risen enough.) Punch dough down; cover and
let rest 5 minutes. Divide dough in half. Working with one portion at a time
(cover the remaining dough to prevent drying), roll each portion into an 11 x 7-inch
rectangle on a floured surface. Roll up each rectangle tightly, starting with a
long edge, pressing firmly to eliminate air pockets, and pinch seam and ends to
seal. Place dough rolls, seam sides down, in 2 (8 x 4-inch) loaf pans coated
with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 375°.
Uncover dough; bake at 375° for 1 hour or until loaves are browned on
bottom and sound hollow when tapped. Remove from pans; cool on a wire rack.
Yield: 2 loaves, 12 slices per loaf (serving size: 1 slice)
NUTRITION PER SERVING: CALORIES 151(17%
from fat); FAT 2.8g (sat 1.5g,mono 0.8g,poly 0.3g); PROTEIN 5.5g; CHOLESTEROL
8mg; CALCIUM 67mg; SODIUM 270mg; FIBER 1.1g; IRON 1.6mg; CARBOHYDRATE 25.7g
Source:
Cooking Light, December, 2003
Garlic Bread
2 teaspoons finely chopped garlic
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15- by 3 1/2-inch) loaf Italian bread
Preheat oven to 350°F.
Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using
a heavy knife. Stir together butter, oil, and garlic paste in a bowl until
smooth, then stir in parsley.
Without cutting completely through bottom, cut bread diagonally
into 1-inch-thick slices with a serrated knife, then spread garlic butter
between slices.
Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil
and bake 5 minutes more.
Cook's
notes:
·Bread can be spread with garlic butter 8 hours ahead and chilled,
wrapped in foil. Let stand at room temperature 30 minutes before baking.
·For a brighter flavor, you can substitute 1 tablespoon finely
chopped fresh basil for 1 tablespoon of parsley.
The secret to garlic bread that's neither too greasy nor too dry
is having the correct proportion of butter to bread, so we give specific
dimensions for the Italian loaf. If yours is a different size, you'll need to
adjust the amount of garlic butter accordingly.
Yield: 4 to 6 servings
Source: Gourmet, June,
2002, via Epicurious.com.
Grandma Mattison’s White Bread
3 c flour
3 Tbsp sugar
1 Tbsp or 1 package yeast
2 tsp salt
Mix together:
1 c boiling water
3 T butter
1 c milk, scalded
Make sure liquids are not over
105 degrees, and add. Liquids over 105
degrees will kill the yeast.
5-6 cups flour
Knead 100 times. Allow to rise in
bowl. Punch down. Allow to rise again.
Place in pans. Place in cold oven.
Turn oven to 375°. Bake
15-20 minutes.
Source: Irene
Mattison.
Irish Brown Bread
1 ½ cups whole wheat flour
1 ½ cups self-rising flour
1 cup wheat bran
½ teaspoon salt
1 teaspoon baking soda
1 ½ cups buttermilk
Bake at 400 º for 50-60
minutes.
30 points per loaf.
Equivalence: 1 c flour+ 1 ¼ tsp baking powder and pinch of
salt= 1 cup self-rising flour. So do 1.5
times this for this recipe
Source: Ed O’Day
Jamaican Banana Bread
Cooking spray
2 tablespoons stick margarine,
softened
2 tablespoons tub light cream
cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4
teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened
coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8
teaspoon imitation rum extract
2 tablespoons chopped pecans,
toasted
2 tablespoons flaked sweetened
coconut
Preheat oven to 375°. Coat an 8
x 4-inch loaf pan with cooking spray; set aside.
Beat 2 tablespoons margarine
and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg;
beat well.
Combine flour, baking powder,
baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana
through vanilla); stir well. Add flour mixture to creamed mixture alternately
with banana mixture, beginning and ending with flour mixture; mix after each
addition. Stir in 1/4 cup pecans and 1/4 cup coconut.
Pour batter into prepared pan;
bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes
out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a
wire rack.
Combine brown sugar and 2
teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer.
Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each
pecans and coconut; spoon over loaf.
Yield: 16 servings (serving
size: 1 slice)
NUTRITION PER SERVING
CALORIES 187(26% from fat); FAT
5.4g (sat 1.5g,mono 2.3g,poly 1.2g); PROTEIN 2.9g; CHOLESTEROL 15mg; CALCIUM
55mg; SODIUM 105mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 32.2g
Source: Cooking Light, MARCH 1997, via
CookingLight.com
No Knead Bread
3 c all-purpose flour or bead
flour, plus more for dusting
¼ t instant yeast
1 ¼ t salt
Cornmeal or wheat bran as
needed
1. In a large bowl combine
flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will
be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12
hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its
surface is dotted with bubbles. Lightly flour a work surface and place dough on
it; sprinkle it with a little more flour and fold it over on itself once or
twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to
keep dough from sticking to work surface or to your fingers, gently and quickly
shape dough into a ball. Generously coat a cotton towel (not terry cloth) with
flour, wheat bran or cornmeal; put dough seam side down on towel and dust with
more flour, bran or cornmeal. Cover with another cotton towel and let rise for
about 2 hours. When it is ready, dough will be more than double in size and
will not readily spring back when poked with a finger.
4. At least a half-hour before
dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot
(cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready,
carefully remove pot from oven. Slide your hand under towel and turn dough over
into pot, seam side up; it may look like a mess, but that is O.K. Shake pan
once or twice if dough is unevenly distributed; it will straighten out as it
bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15
to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Source: NYTimes.com, which adapted it from Jim Lahey,
Sullivan Street Bakery.
Sour Cream Coffee Cake
1 c sugar
½ c margarine
1 t vanilla
1 t baking powder
1 t baking soda
¼ t salt
2 eggs, slightly beaten
2 c flour
1 c fat free sour cream
Mix ingredients together as usual (liquids first). Pour ½ in greased loaf pan. Pour in ½ filling: ¼ c sugar, 1 t cinnamon, ½ c nuts
Pour in remaining butter & filling.
Bake 350° for 45 minutes.
Makes 1 large or 3 little loaves
Source: Paula
Mattison
Zucchini Bread
3 eggs
1 c oil
2 ½ c sugar
2 c grated
zucchini
2 t cinnamon
1 t salt
1 t baking soda
¼ t baking
powder
4 c flour
1 c walnuts,
raisins
Bake 350°F
for 1 hr.
Source: Paula Mattison
MUFFINS
Blueberry Muffins
2 c flour
4 t baking powder
½ t salt
½ c sugar
1 c blueberries
Sugar sprinkled on top
In separate bowl, beat 1 egg, add 1 c milk and ¼ c melted
margarine, then add blueberries. Do not
overmix.
Bake at 400° for 15-20 minutes.
Source: Paula Mattison.
Kashi Friendly Fiber Muffins
1 c whole wheat flour
2 t baking powder
½ t salt
1 ¾ c Kashi Good Friends or Kashi
GoLean cereal
¾ c skim milk, rice, or soy
milk
¼ c honey
2 egg whites
¼ c unsweetened applesauce
1 medium ripe banana, mashed
No-stick cooking spray
Preheat oven to 400°.
In a small bowl, stir together
flour, baking powder, and salt. Set
aside. In a large mixing bowl, combine
cereal and milk and let stand for 2-3 minutes.
Add the honey and egg whites and beat well. Stir in applesauce and banana. Add flour mixture and mix only until dry
ingredients are moistened. (Overmixing
will produce rubbery muffins).
Fill sprayed muffin tins. Bake at 400°
for 20-25 minutes or until lightly browned.
Makes 12 muffins. Per muffin:
100 calories, 0.2g fat, 3g fiber.
Source: a Kashi ad in Weight Watchers magazine
Linzer Muffins
1 cup whole
almonds, toasted and cooled completely
3/4 cup sugar
1/2 teaspoon
finely grated fresh lemon zest
1 1/2 cups
all-purpose flour
2 teaspoons
baking powder
1/2 teaspoon
salt
1/4 teaspoon
cinnamon
1 cup whole milk
3/4 stick (6
tablespoons) unsalted butter, melted and cooled
1 large egg
1/8 teaspoon
almond extract
About 1/3 cup
seedless raspberry jam
Confectioners
sugar for dusting
Put oven rack in
middle position and preheat oven to 400°F. Grease muffin cups for a 12-muffin
tin.
Grind almonds
with sugar and zest in a food processor until almonds are finely ground.
Whisk together
flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk
together milk, butter, egg, and almond extract in a small bowl, then stir into
dry ingredients until combined.
Put a scant 1/4
cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide
remaining batter among cups. Bake until golden and muffins pull away from edges
of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out
onto rack. Dust with confectioners sugar before serving.
Makes 12
muffins.
We made these
1/7/2007. Yummy. Didn’t rise much, though.
Source: Gourmet, Last Touch, January 2005, via
Epicurious.com
Peanut Butter & Jelly Muffins
Muffins:
Crisco no-stick
cooking spray
2 c Pillsbury
Best All-purpose Flour
1 ½ t salt
1 T baking
powder
1 c milk
2 large eggs
2/3 c sugar
1 c Jif creamy
peanut butter
1/3 c Crisco
vegetable oil
½ c Smucker’s
jam or preserves of your choice
Topping:
¼ c sugar
Heat oven to
375˚F. Spray muffin pan with
no-stick spray. Stir together flour,
salt and baking powder in a large bowl.
Add milk, eggs, sugar, peanut butter and oil to bowl; combine
ingredients on the low speed of an electric mixer, just until moistened. Do not over beat.
Fill prepared
muffin cups evenly with half of the batter.
Place 2 level teaspoons jam or preserves in the center of each
muffin. Evenly divide remaining batter
between muffin cups. Sprinkle with
sugar. Bake for 18-20 minutes. Remove from the oven. Cool in pan 5 minutes.
Makes 12
muffins.
Source: a bag of Pillsbury flour
PANCAKES AND WAFFLES
French Toast Bake
8 eggs
3 cups milk
1 tsp salt
4 tsp sugar
1 T vanilla
butter
bread
Beat first 5 items together. Butter pan.
Fill with bread, pour butter over bread.
Refrigerate overnight. Cold oven
350 for 35-40 minutes
Source: Paula
Mattison
Pancakes
1 ¼ cups flour
2 T granulated sugar
2 t baking powder
½ t salt
1 beaten egg
1 cup milk
1 T cooking oil
Sift together flour, granulated sugar, baking powder, and ½
teaspoon salt. Combine egg, milk, and
oil. Add at once to the flour
mixture. Stir until blended but still
slightly lumpy. Pour by ¼ cups onto
lightly greased griddle for standard pancakes, or use 1 tablespoon for
silver-dollar sized pancakes.
Yield: 8 4-inch pancakes, or 30 silver-dollar sized
pancakes.
Source: Better Homes and Gardens New Cook Book, 1981
Pancakes: Big Apple Pancake
1/2 stick (1/4 cup) unsalted butter
1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut
into 1/4-inch-wide wedges
1/2 cup whole milk
1/2 cup all-purpose flour
4 large eggs
3 tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
Confectioners sugar for dusting
Special equipment: a well-seasoned 10- to 11-inch heavy
cast-iron skillet or other ovenproof skillet
Put oven rack in middle position and preheat oven to 450°F.
Melt butter in skillet over moderate heat, then transfer 2
tablespoons to a blender. Add apple wedges to skillet and cook, turning over
once, until beginning to soften, 3 to 5 minutes.
While apple is cooking, add milk, flour, eggs, granulated
sugar, vanilla, and salt to butter in blender and blend until smooth.
Pour batter over apple and transfer skillet to oven. Bake
until pancake is puffed and golden, about 15 minutes. Dust with confectioner’s
sugar and serve immediately.
Makes 2 servings.
Source: Gourmet,
November 2004, via Epicurious.com
Blueberry Buttermilk Pancakes
Blueberries, either fresh or frozen, give ordinary
pancakes a big flavor boost, not to mention a healthy dose of antioxidants.
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/2 cup 1% low-fat milk
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray
2 cups blueberries
Lightly spoon flour into dry measuring cups, and level with a knife. Combine
flour, sugar, baking powder, salt, and baking soda in a large bowl. Combine
buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring
until smooth.
Spoon 1/4 cup pancake batter onto a hot nonstick griddle or
large nonstick skillet coated with cooking spray, and top with 2 heaping
tablespoons blueberries. Turn the pancake when the top is covered with bubbles
and the edges look cooked. Repeat the procedure with the remaining batter and
blueberries.
Yield: 12 (5-inch) pancakes (serving size: 2 pancakes)
NUTRITION PER SERVING: CALORIES 261(18%
from fat); FAT 5.3g (sat 1.5g,mono 1.5g,poly 1.7g); PROTEIN 8.6g; CHOLESTEROL
38mg; CALCIUM 159mg; SODIUM 536mg; FIBER 2.4g; IRON 2.2mg; CARBOHYDRATE 45g
Source: Cooking
Light, JANUARY 2001, via CookingLight.com
Blueberry Pancakes
1 cup all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon grated orange rind
1 cup orange juice
2 tablespoons fat-free milk
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 cup blueberries
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine
orange rind, juice, milk, oil, and egg in a bowl; add to flour mixture,
stirring until smooth.
Spoon 1/4 cup
batter onto a hot nonstick griddle or nonstick skillet; top with a heaping
tablespoon blueberries. Turn pancake when top is covered with bubbles and edges
look cooked. Repeat procedure with the remaining batter and blueberries.
Yield: 4 servings (serving size: 2 pancakes)
NUTRITION PER SERVING
CALORIES 269(29% from fat); FAT 8.6g (sat 1.7g,mono 2.6g,poly 3.7g); PROTEIN
5.8g; CHOLESTEROL 56mg; CALCIUM 114mg; SODIUM 249mg; FIBER 2.6g; IRON 2mg;
CARBOHYDRATE 43g
Source: Cooking Light, JULY 1998, via
CookingLight.com
Pancakes: Buttermilk
Pancakes
1 egg
1 ¼ cups buttermilk or sour milk
2 Tbsp soft shortening
1 ¼ cups flour
1 tsp sugar
½ tsp soda
1 tsp baking powder
½ tsp salt
Source: Grace O’Day
German Apple Pancakes
These tender and not-too-sweet cakes fall somewhere between
an American flapjack and a crêpe. Though they're traditionally served for
dessert, we love them for a special winter breakfast, generously dusted with
cinnamon sugar.
1/4 cup plus 2 teaspoons sugar
1/2 teaspoon cinnamon
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups whole milk
4 large eggs
1 1/2 lb Gala apples (3 or 4)
2 tablespoons fresh lemon juice
3/4 stick (6 tablespoons) unsalted butter, cut into 12 pieces
Preheat oven to 200°F.
Stir together 1/4 cup sugar and cinnamon and set aside.
Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl.
Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well
after each addition.
Peel apples, then cut into 1/8-inch thick slices with adjustable-blade slicer,
rotating around core (discard core). Cut apple slices into 1/8-inch-thick
matchsticks and toss with lemon juice in a bowl. Fold apples and juice into
batter.
Heat 1 piece butter (1/2 tablespoon) in a 6-inch nonstick skillet over moderate
heat until foam subsides, then add 1/3 cup batter, spreading evenly to cover
bottom. Cook, reducing heat if browning too quickly and turning pancake over
once with a thin flexible heatproof spatula, until golden on both sides, about
4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more
pancakes with remaining butter and batter in same manner. Sprinkle with
cinnamon sugar and serve immediately.
Cooks' note:
Batter, with apples, can be made 3 hours ahead and kept chilled, covered. Stir
before using.
Makes 4 to 6 servings (about 12 pancakes).
Source: Gourmet January 2006; originally
published 1952, via Epicurious.com
Pancakes: Multigrain
Pancakes
A high-carbohydrate, low-fat
breakfast will give you plenty of energy to hit the slopes without weighing you
down like a fat-heavy meal of bacon and eggs.
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup plain fat-free yogurt
1 tablespoon vegetable oil
1 large egg
Combine first 7 ingredients; stir well.
Combine remaining ingredients; stir well. Add to flour mixture, stirring until
smooth.
Spoon about 1/4 cup batter for
each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes
when tops are covered with bubbles and edges look cooked. Serve with maple
syrup and low-fat granola, if desired.
Yield: 4 servings (serving
size: 3 pancakes)
NUTRITION PER SERVING: CALORIES 82(25% from fat); FAT 2.3g (sat
0.6g,mono 0.7g,poly 0.7g); PROTEIN 3.1g; CHOLESTEROL 20mg; CALCIUM 75mg; SODIUM
118mg; FIBER 1.1g; IRON 0.7mg; CARBOHYDRATE 12.7g
Per Stephe, 20 points per
batch.
Source: Cooking
Light, MARCH 1997 , via CookingLight.com
Pancakes: Old World Dutch
Pancakes
3 large eggs
¾ cup 1% milk
¾ cup
all-purpose flour
1 tsp granulated
sugar
1 tsp ground
nutmeg
2 Tbsp margarine
or butter
2 Tbsp powdered
sugar
1 lemon, cut
into wedges
Preheat oven to
400°F. In a blender or food processor,
mix eggs, milk, flour, sugar and nutmeg.
Place margarine
or butter in 7 x 11-inch baking dish or shallow 2-quart ovenproof baking
dish. Place in oven and allow to heat
2-3 minutes until butter is melted but not browned.
Carefully pour
in egg mixture. Bake 15-18 minutes until
puffy and browned.
Cut into four
servings. Dust with powdered sugar, and
serve with lemon wedges to drizzle juice over hot pancake.
Preparation
Time: 5 minutes
Makes four
servings
Nutrients per
serving: Calories 242; protein
10g;carbohydrates 25g; total fat 11g (saturated 3g), 41% of calories;
cholesterol 198 mg; fiber 1g; sodium 147mg.
Exchanges: Milk 0.175; bread
1.15; meat 0.8; fat 1.7.
Source: An article from Pat O’Day, where she cites
this as being very similar to the Puffy Egg recipe. Article is attributed to Sandra C. Krogh.
Waffles (1)
1 ¾ cups all-purpose flour
1 T baking powder
½ t salt
2 egg yolks
1 ¾ cups milk
½ cup cooking oil
2 egg whites
In a large bowl, mix together first 3 ingredients. In a small bowl, beat yolks with a fork. Beat in milk and oil. Add liquid all at once to dry
ingredients. Mix until blended but
slightly lumpy. In a small bowl, beat
egg whites until stiff peaks form. Fold whites into flour-egg mixture. Do not overmix.
Yield: 3 9-inch
waffles.
Source: Better Homes and Gardens New Cook Book, 1981
Waffles (2)
2 c sifted cake flour
1 T baking powder
¼ t salt
2 egg yolks
1 ¼ cups milk
1/3 cup melted butter or margarine
2 egg whites
Mix and sift flour, baking powder and salt. Beat egg yolks until light. Combine with milk. Add milk mixture slowly to dry ingredients,
stirring until batter is smooth. Add
melted butter. Beat egg whites until
stiff but not dry; fold in. Bake in hot waffle baker. Makes 6 to 8
waffles. Makes 6 in Mimi’s waffle iron.
Source: Called “Best
Ever Waffles” in Parade cookbook, 1978
Waffles: Pumpkin Waffles
½ c canned
pumpkin
3 eggs, well
beaten
2 T butter,
melted
1 c all-purpose
flour
2 t baking
powder
½ t salt
2 T sugar
1/8 t nutmeg
Stir together
pumpkin, eggs, milk and butter.
In s separate
bowl, combine flour, baking powder, salt, sugar, and nutmeg.
Add dry
ingredients to pumpkin mixture.
Stir until
thoroughly combined.
Cook according
to the directions for your waffle maker.
Serve
immediately with berry or maple syrup, fresh berries or ginger whipped cream.
Source: The Joy of Cooking.
OTHER BREADS
Bruschetta
6-7 Roma tomatoes
1-2 garlic cloves
olive oil
3-5 fresh basil leaves
salt & pepper to taste
2 pinches Italian seasoning
fresh grated Romano cheese
Dice tomatoes into small pieces
and put in bowl. Finely chop or press
garlic in a garlic press and add to tomatoes.
Finely chop Basil leaves, add to bowl.
Add salt, pepper, and Italian seasoning to taste. Drizzle olive oil over tomato mixture and stir. Serve over tossed French/Italian bread. Top with fresh grated cheese. NOTE: You can remove tomato seeds if desired.
Source:
www.oursecret.com/recipes/appetizers/bruschetta.html
Bruschetta: Summer
Bruschetta
2-3 tomatoes, diced
1-2 peaches, diced
1-2 T red onion, minced
basil leaves
1 t balsamic vinegar
1/2 c. extra virgin olive oil
salt
pepper
good quality French or Italian
bread
olive oil
garlic cloves
Combine tomatoes, peaches,
onion, basil. vinegar, olive oil, salt & pepper in a bowl & allow to
stand for a few minutes. In meantime,
slice bread about 1/2 inch thick. Brush
with olive oil. Toast until golden brown
on both sides. Bush with cut cloves of
garlic. To serve, spoon the tomato
mixture onto the toasted pieces.
Source: www.happycookers.com/store.www/recipes/divulge/s19200.html
Caramel-Pecan Sticky Buns
Caramel:
1/3 cup packed dark brown muscovado sugar or dark brown sugar
3 tablespoons butter
4 teaspoons light corn syrup
Cooking spray
2 tablespoons chopped pecans
Dough:
1 package dry yeast (about 2 1/4
teaspoons)
1 2/3 cups warm water (100° to
110°)
1 1/2 teaspoons salt
5 1/4 cups all-purpose flour,
divided (about 23 1/2 ounces)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter, softened
To prepare caramel, combine first 3
ingredients in a saucepan over medium heat; stir frequently until butter melts.
Continue cooking until mixture thickens and becomes smooth (about 1 minute),
stirring constantly. Remove from heat; pour into the center of a 9-inch square
baking pan; quickly spread caramel onto pan bottom using a spatula coated with
cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat
sides of pan with cooking spray.
To prepare dough, dissolve yeast in warm water in a large bowl;
let stand 5 minutes. Stir in salt.
Lightly spoon flour into dry measuring cups; level with a knife.
Add 5 cups flour to yeast mixture; stir until a soft dough forms. Turn dough
out onto a floured surface. Knead until smooth and elastic (about 8 minutes);
add enough of remaining flour, 1 tablespoon at a time, to keep dough from
sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or
until doubled in size. (Gently press two fingers into dough. If indentation
remains, the dough has risen enough.) Punch dough down; cover and let rest 5
minutes.
Combine granulated sugar and cinnamon in a small bowl; set aside.
Roll dough into a 16 x 12-inch rectangle on a lightly floured
surface; spread 2 tablespoons of softened butter over dough. Sprinkle with
cinnamon-sugar mixture, leaving a 1/2-inch border. Roll up rectangle tightly,
starting with long edge, pressing firmly to eliminate air pockets; pinch seam
to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. (A) Place slices,
cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30
minutes or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 20 minutes or until rolls are light golden brown.
Cool in pan 5 minutes on rack. Place a serving platter upside down on top of
pan; invert onto platter. Serve warm.
Yield: 16 servings (serving size: 1 roll)
NUTRITION PER SERVING: CALORIES 232(21%
from fat); FAT 5.3g (sat 1.9g,mono 2.1g,poly 0.7g); PROTEIN 4.5g; CHOLESTEROL
9mg; CALCIUM 14mg; SODIUM 249mg; FIBER 1.4g; IRON 2.1mg; CARBOHYDRATE 41.7g
Source:
Kathryn Conrad, Cooking Light, OCTOBER 2005, via CookingLight.com
Coconut Banana Bread with Lime Glaze
2 cups all-purpose flour (about
9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana
(about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened
coconut
Cooking spray
1 tablespoon flaked sweetened
coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or
lemon juice
Preheat oven to 350°.
Lightly spoon flour into dry
measuring cups; level with a knife. Combine flour, baking soda, and salt,
stirring with a whisk.
Place granulated sugar and
butter in a large bowl; beat with a mixer at medium speed until well blended.
Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt,
rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just
until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan
coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for
1 hour or until a wooden pick inserted in center comes out clean. Cool in pan
10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice,
stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Best Quick Bread. This recipe
originally appeared on the cover of Cooking Light’s September 2003 issue and
remains one of their best banana breads. --Recipe by Jean Patterson (September
2003)
Yield: 1 loaf, 16 servings (serving size: 1 slice)
CALORIES 193 (21% from fat);
FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); IRON 1mg; CHOLESTEROL 35mg; CALCIUM
15mg; CARBOHYDRATE 35g; SODIUM 179mg; PROTEIN 2.9g; FIBER 1.1g
Source: Cooking Light, SEPTEMBER 2007, via
find.myrecipes.com
Freezer Cinnamon-Fruit Rolls
These rolls are good for busy mornings--let them stand
30 minutes, then bake 20 minutes. Make in disposable foil pans for easy
gift-giving, and present the glaze in a small jar or zip-top plastic bag with
these instructions: Microwave at HIGH 15 to 30 seconds, stir or knead until
smooth, and drizzle over warm rolls.
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup fat-free milk
1/3 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg, lightly beaten
3 3/4 cups all-purpose flour, divided
Cooking spray
Filling:
2/3 cup packed brown sugar
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 tablespoon ground cinnamon
2 tablespoons butter, melted
Glaze:
1 cup powdered sugar
2 tablespoons fat-free milk
Dissolve yeast in warm water
in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5
ingredients (1/2 cup milk through egg). Lightly spoon flour into dry measuring
cups; level with a knife. Add 3 1/2 cups flour to yeast mixture; stir until
blended. Turn dough out onto a floured surface. Knead until smooth and elastic
(about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time,
to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a
large bowl coated with cooking spray, turning to coat top. Cover and let rise
in a warm place (85°), free from drafts, 1 hour or until doubled in size.
(Gently press two fingers into dough. If indentation remains, dough has risen
enough.) Punch dough down; cover and let rest 5 minutes.
To prepare
filling, combine brown sugar, raisins, dried apricots, chopped pecans, and
cinnamon.
Roll the dough
into an 18 x 10-inch rectangle on a floured surface. Brush 2 tablespoons melted
butter over dough; sprinkle with 1 1/2 cups filling, leaving a 1/2-inch border.
Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal
(do not seal ends of roll).
Place a long
piece of dental floss under dough 3/4 inch from end of roll. Cross ends of
floss over top of roll; slowly pull ends to cut through dough. Repeat procedure
to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray.
Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut sides up,
in each pan. Cover and let rise 1 1/2 hours or until doubled in size.
Preheat oven to
350°.
Uncover rolls.
Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.
To prepare
glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth.
Drizzle over warm rolls.
To Freeze
Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, placing
in pans, and letting rise until doubled in size. Cover with plastic wrap. Wrap
tightly with heavy-duty foil. Store in freezer up to 2 months.
To Prepare
Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room
temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until
browned.
Yield: 24 servings (serving size: 1 roll)
NUTRITION PER SERVING: CALORIES 193(24%
from fat); FAT 5.1g (sat 2g,mono 1.9g,poly 0.8g); PROTEIN 3.1g; CHOLESTEROL
17mg; CALCIUM 28mg; SODIUM 87mg; FIBER 1.4g; IRON 1.5mg; CARBOHYDRATE 34.4g
Source: Cooking Light, DECEMBER 2003
Lemon Baby Teacakes
2 ¼ c all-purpose
flour
1 ½ t baking powder
½ t salt
1 ½ sticks (6 oz)
unsalted butter, softened
1 c sugar
grated zest of 2
lemons
4 large eggs
1 ½ t vanilla
extract
½ c milk
Butter three 5
3/4-inch (2-cup capacity) loaf pans, dust with flour, and place them on a
baking sheet.
Whisk together the
dry ingredients. Beat the butter, sugar,
and zest together for about 2 minutes.
Add the eggs, one at a time, beating for 1 minute after each egg. Stir in the vanilla. Alternately, blend the dry ingredients (in 3
additions) and the milk (in 2).
Divide the batter
among the pans and bake at 325 FOR 45 to 50 minutes, or until a toothpick
inserted into the cakes comes out clean.
Cool before wrapping.
Each loaf serves
8. Per serving: 140 calories, 18g carbs,
2g protein, 50mg cholesterol, and 7g fat.
From Parade
Magazine, December 13, 2009
Popovers (1)
2 eggs
1 c milk
½ t salt
1 T oil
1 c flour
Preheat oven to 425°.
Put all ingredients in a bowl.
Beat with a rotary beater for 3 minutes, or until mixture
is the consistency of heavy cream.
Fill molds – well –greased – ½ full.
Bake 30 minutes.
A few minutes before removing the popovers from the oven,
prick each one with a fork to allow the steam to escape.
Remove to rack.
Yield: 6 to 8
Source: Mimi
Mattison
Popovers (2)
4 Tbsp (1/2 stick/60g) unsalted butter, melted
6 eggs, lightly beaten
2 cups milk
2 cups all-purpose flour
1 tsp salt
Unsalted butter for serving (optional)
Jam for serving (optional)
Preheat an oven to 450°F(230°C) Spray the cups of a 6-cup popover pan with nonstick cooking
spray. Pour ½ tsp of the melted butter into each cup. In a bowl,
whisk together the eggs and milk, then whisk in the remaining 2Tbsp
butter. In a large bowl, whisk together the flour and salt, then whisk in
the egg mixture. Whisk vigorously until smooth, about 2 minutes.
Divide the batter among the prepared cups and bake for 20 minutes. Reduce
heat to 325˚F (165˚C) and bake for 15 minutes more. Remove from
the oven and invert the pan onto a wire rack. Let the pan cool, then
spray the cups with nonstick cooking spray, pour ½ tsp of the melted butter into
each one, and bake the remaining batter. Serve immediately with butter
and jam. Makes 12 popovers.
Additional pan cautions: Do not bake at temperatures higher than 450° F. After baking, wash with hot soapy water and a plastic or nylon
pad. Rinse and dry thoroughly. Do not use metal scouring pads,
steel wool, or abrasive cleaners.
Source:
Williams-Sonoma Kitchen, from Chicago Metallic 6-cup nonstick popover
pan
Popovers (3): Quick &
Easy Popovers
2 eggs
¼ t salt
1 c milk
2 T unsalted
butter, melted
1 c all-purpose
flour
Butter 12
standard-size muffin cups or a popover pan.
In a bowl,
combine eggs and salt.
Using a whisk,
beat lightly.
Stir in milk and
butter.
Beat in the
flour until just blended. Do not
overbeat.
Fill each cup
about half full and place in cold oven.
Set temperature
to 425° and bake for 25
minutes.
Reduce heat to
375° and bake until popovers
are golden, 10 to 15 minutes longer.
They should be
crisp on the outside.
Quickly pierce
each popover with a thin metal skewer or the tip of a small knife to release
the steam. Leave in the oven a couple of
minutes for further crisping.
Remove and serve
at once.
Yield 12 muffins
or 6 popovers.
Source: adapted from Thanksgiving and Christmas
from the Williams-Sonoma Kitchen Library
Rolls: Leah Deniston’s
Dinner Rolls
1 stick butter
1/2 c + 1Tbsp sugar
1t salt
1 1/2 c. boiling water
2 eggs
1 package yeast
1/2 c. warm water
6 c flour
Combine butter, sugar, salt in
a bowl. Add boiling water and stir. Cool to room temperature. Add eggs.
Dissolve yeast in ½ cup warm water and add. Add flour.
Mix by hand.
Cover & refrigerate at
least 12 hours. Shape into rolls &
place on greased sheet. Cover & let
it sit 1 1/2 hours or all day. Bake 375°
20-25 minutes
OPTIONAL: Save some dough for later cinnamon rolls.
Source: Leah Deniston
Rolls: Pat O’Day’s Dinner
Rolls
6 T sugar
2 cups water
1 egg
4 T butter (or oil or other
shortening)
2 T salt
6 ½ cups flour
Dissolve 6 T sugar in 2 c.
water and then sprinkle a yeast on top and while
it is doing its thing, you can get out an egg (and if you're feeling in a
cooking mood you can put it in a little dish and beat it well, but I never
could tell the difference if it just got mixed in unbeaten). And melt 4 T
shortening (1/4 c) or you can use cooking oil. I melt it in the microwave
but be sure it is cool enough you don't kill the yeast (if you can tolerate
your finger in it, it's okay). Add the shortening, egg and 2 teaspoons
salt and mix.
Then it's just 6.5 c. flour. Doesn't hurt to sift it, but it depends on
how fussy you want to be. I keep out the 1/2 c to sprinkle on the
pastry
cloth. When it's kneaded into a nice springy lump, put it in the bowl,
cover with a cloth (I use the pastry cloth) and when it's risen you punch
it down, cut it into 1/4's and roll out each fourth and I get about 10 from
each = c. 40 per recipe.
Bake at 400° probably 10-15 minutes.
Grandma's oven at your own risk. Do
you know that I did leave a pastry cloth there? I was in the bottom
drawer
of that little chest with the cookbooks. Has a hole in the middle, but
still works.
Source: Pat O’Day
Scones
8 oz self-raising flour
2 oz butter
1 oz sugar
1 egg
5 Tbsp buttermilk
Fruit
Mix dry ingredients with egg
and buttermilk.
Bake in a very hot oven, top shelf,
for 15-20 min at 180 CELSIUS
Source: One of three recipes on sheet of fancy paper
from Rathbaun Farm, Ardrahan, Co. Galway.
Tel 091 635166 / 635385, from the Mattison family trip to Ireland.
Scones: Lemon Poppy Seed
Scones
3 cups all-purpose flour
1 cup plus 1 Tablespoon sugar
3 Tablespoons poppy seeds
1 Tablespoon baking powder
2 teaspoons grated lemon peel
1 teaspoon salt
10 Tablespoons chilled unsalted
butter, cut into small pieces (1 ¼ sticks)
2 Tablespoons fresh lemon juice
1/3 cup or more whole milk
Preheat oven to 375°. Position rack in the top third of the
oven. Mix flour, 1 cup sugar, poppy
seeds, baking powder, lemon peel and salt in processor. Add butter and cut in, using on/off turns
until mixture resembles coarse meal.
Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist
clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough
comes together, adding more milk if dough seems dry.
Using floured hands, gather
dough into a ball. Flatten into an
8-inch round. Cut round into 8
wedges. Transfer scones to large baking
sheet. Brush with milk. Sprinkle with remaining 1 tablespoon sugar.
Bake until golden brown and
tester inserted in the center comes out clean, about 25 minutes. Transfer to rack and cool.
These may be made one day
ahead. Store in an airtight container at room temperature.
Source: Ledbetters of New London, CT via Springfield
Republican article, February 27-28, 2002.
Scones: Martha Stewart’s
Oat Scones
Scones, which
have become increasingly popular in the last few years, originated in Scotland,
where they were made of oat flour and cooked on a stovetop or over an open
fire. Today scones come in a variety of
shapes – round, square, and rectangular – and can be dappled with dried fruits
such as cherries, cranberries, or blueberries.
This recipe uses
whole-wheat flour, all-purpose flour, and rolled oats for a hearty
texture. Brush the top of each scone
with heavy cream and sprinkle with sanding sugar for a crisp, glimmering
finish. Serve scones fresh from the oven
with butter, jam, or that English favorite, clotted cream.
Freezing the
dough for at least two hours before baking keeps scones from spreading too
much. The dough will keep in the freezer
for up to three weeks, so keep some on hand for the overnight guests you might
have this holiday season.
1 ¼ c
whole-wheat flour
2 c all-purpose
flour
¾ c granulated
sugar
¾ t salt
1 t baking soda
2 ½ t baking
powder
2 ½ c oats
1 c dried sour
cherries, roughly chopped
10 oz chilled
unsalted butter, cut into ½-inch pieces (2 ½ sticks)
2/3 c buttermilk
1 T heavy cream
1 T sanding
sugar
Line an 11 x
17-inch baking sheet with parchment paper.
Combine all dry ingredients except sanding sugar, with the cherries in
the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed
until the mixture resembles coarse meal.
Add buttermilk, and mix until combined.
Turn out the
mixture onto a clean work surface. With
hands, quickly pat the mixture into a 16 x 3 ½ inch rectangle that is 1 ½
inches high. Score rectangle into ten
triangles. Cover with plastic wrap, and
transfer to the freezer for at least 2 hours.
Heat oven to 350°.
Remove dough from the freezer, and cut into triangles with a sharp
knife. Place scones two inches apart on
the prepared baking sheet. Brush scones
with heavy cream, and sprinkle with sanding sugar. Bake until lightly golden, about 30 minutes.
Makes 10 scones
Source: Martha Stewart Living, June, 1999
Yogurt Biscuits
Tender and flaky, these yummy
morsels taste a lot richer than they ought to be. The secret?
Yogurt and a little corn oil, which also makes them a lot easier to whip
up than butter – or shortening- based biscuits.
Make them up to a day ahead, but make sure to warm them in an 300°F oven
before serving. Five to ten minutes are
all they’ll need.
1 ¾ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup plain nonfat yogurt
1 Tbsp corn oil
1.
Preheat oven to
425°F. Spray a 12-cup muffin tin with
nonstick spray.
2.
Whisk the flour, baking
powder, baking soda and salt in a large bowl.
Add the yogurt and oil. Mix
well. Spoon into muffin cups and bake until
firm and browned, 15-20 minutes. Serve
warm.
Per serving (2 biscuits): 179 calories, 3g fat, 1g saturated fat, 1 mg
cholesterol, 589 mg sodium, 31 g carbohydrates, 1 g fiber, 6 g protein, 174 mg
calcium. Points: 4
Makes 6 servings.
Source: Weight Watchers magazine
Beef Bourguignon
2 lb stew beef
1 package onion soup mix
1 package fresh mushrooms,
sliced
2 cans cream of mushroom soup
1/2 cup red wine
Season to taste
Cook 325° for 3 hrs
Serve over egg noodles.
Source: Gisela Paige
Beef in Horseradish Sauce
4 lbs round sirloin, stew-sized
pieces
1-2 Tbsp oil
2 large onions, thinly sliced
2 tsp curry powder
1” square fresh ginger root, or
1 tsp dry ground ginger
2 Tbsp Worcestershire sauce
1 tsp salt
½ tsp freshly ground black
pepper
½ to 1 cup white wine
2 Tbsp horseradish
1 cup sour cream
Chopped parsley
Brown beef in oil. Add onions, curry powder, ginger,
Worcestershire sauce, salt, pepper, wine.
Simmer 2-3 hours. Just before
serving, add sour cream, horseradish, parsley.
Source: Ed O’Day
Green Bean Chipped Beef Casserole
8 oz chipped beef
2 c cooked French style beans
12 small onions, or 8 onion
quarters, cooked
1 can mushroom soup
1 c milk
2 T flour
1 c parmesan
1/4 t ground pepper
1 t curry powder
Combine ingredients and bake.
Source: Ed O'Day
Meatballs à la Mattison
1 lb ground beef
¼ cup milk
1 package onion soup mix
2 Tbsp ketchup
½ tsp salt
¼ tsp garlic salt or powder
1 egg
¼ tsp pepper
½ cup breadcrumbs
Form into balls. Bake at 350˚F for 20-30 minutes.
Recipe may be doubled.
Source: Paula Mattison.
Meatballs à la O’Day
½ lb ground beef
1/3 c bread crumbs
1 slightly beaten egg
½ t seasoned salt
2 T olive oil
Combine, form into balls. Simmer in the oil until brown on all sides.
Source: Grace O’Day
Meatloaf
Meatloaf:
1 lb ground beef
1 package dried vegetable soup
mix
2/3 cup milk
2/3 cup bread crumbs
1 egg
Sauce:
3 Tbsp brown sugar
¼ cup ketchup
½ tsp nutmeg
1 tsp dry mustard
Combine meatloaf items by hand
and bake.
Heat sauce ingredients in a
saucepan. Serve on the side.
Source: Grace O’Day, from her friend Gail
Pot Roast (Garlic Top Sirloin Pot Roast)
1 teaspoon salt
1 teaspoon freshly ground black
pepper
1 teaspoon paprika
1 (3 pound) top sirloin roast
(spoon roast works well)
6 cloves garlic, slivered
6 Yukon Gold potatoes, peeled
and quartered
4 carrots, cut into 2 inch
pieces
2 large sweet onions, peeled
and chopped
1/2 cup water
1/2 cup beef broth
3 cubes beef bouillon
1 bay leaf
2 large green bell peppers, cut
into 2 inch pieces
Rub salt, pepper and paprika
into the meat. With a small knife, make slits in the roast. Press the garlic
slivers into the roast.
To speed the cooking, you may
sear the meat on both sides (which was not called for in the original recipe,
but worked for us). Place the potatoes,
carrots, and onions in a large slow cooker. Place meat on top of the
vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and
cook for 6 hours on High, or 8 hours on Low. During the last half hour of
cooking, add the green peppers.
We had this when Buddy and Paul
came over 11/14/10.
Source: Allrecipes.com
Ropa Vieja
Ropa vieja, or "old
clothes," describes the shreds of meat, peppers, and onions resembling a
mess of colorful rags. Robust stews such as this Cuban specialty are at the
heart of West Indian cuisine.
For braising beef:
3 pounds skirt or flank steak,
trimmed
2 quarts water
2 carrots, chopped coarse
1 large onion, chopped coarse
2 celery ribs, chopped coarse
1 bay leaf
3 garlic cloves, crushed
lightly
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon whole black
peppercorns
After braising beef:
2 green bell peppers, cut into
1/4-inch strips
1 red onion, cut into 1/4-inch
strips
4 tablespoons olive oil
2 cups braising liquid plus
additional if desired
a 14- to 16-ounce can whole
tomatoes with juice, chopped
3 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 red bell peppers, cut into
1/4 inch strips
2 yellow bell peppers, cut into
1/4 inch strips
1 cup frozen peas, thawed
1/2 cup pimiento-stuffed
Spanish olive, drained and halved
For yellow rice with toasted cumin:
2 tablespoons olive oil
2 teaspoons cumin seed
1/4 teaspoon crumble saffron
thread
2 cups unconverted long-grain
rice
4 cups water
3/4 teaspoon salt
To braise beef:
In a 5-quart kettle combine all
braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is
tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer
meat to a platter and cover. Strain braising liquid through a colander,
pressing on solids, into a bowl. Return braising liquid to kettle and boil
until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1
day ahead. Cool braising liquid completely and chill it and the beef
separately, covered.
In kettle cook green bell
peppers and onion in 2 tablespoons oil over moderate heat, stirring, until
softened.
While vegetables are cooking,
pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded
meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin,
oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
While stew is simmering, in a
large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil
over moderate heat, stirring occasionally, until softened. Stir peppers into
stew with enough additional braising liquid to thin to desired consistency and
simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5
minutes.
Notes: I made it without the olives, then added a
jar of pimientos. I also added the
carrot/onion mixture after it was all cooked.
Serve ropa vieja with yellow
rice.
To make the yellow rice:
In a heavy 3-quart saucepan
heat oil over moderately high heat until hot but not smoking and sauté cumin
seed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in
saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated
well. Stir in water and salt and boil rice, uncovered and without stirring,
until surface of rice is covered with steam holes and grains on top appear dry,
8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5
minutes. Fluff rice with a fork.
Servings: Makes 8 servings (if
you’re serving 8 horses, that is).
Source: Gourmet, January, 1995,
via Epicurious.com
Sauerbraten
3 lbs chuck roast, boneless
1 large onion, sliced
1 carrot, sliced
1 piece celery, sliced
6 large sprigs parsley
1 c vinegar
1 c dry red wine
1 large bay leaf
1/4 t thyme
1/4 t ground ginger
3 T flour
2 beef bullion cubes
salt
pepper
1 c sour cream
6-8 peppercorns
6-8 whole cloves
1 cup sour cream
Can use 6-8 ginger snaps to thicken the gravy
In a saucepan, combine the
onion, carrot, celery, parsley, vinegar, red wine, bay leaf, thyme,
peppercorns, cloves and 2 cups water.
Bring to a boil. Let the liquid
cool to room temperature. Place the meat
in a large crock or enamel-lined pan. Pour the liquid and vegetables over the
meat. Let the meat marinate two or three
days. Turn the meat occasionally to
marinate on all sides. Remove the meat
from the liquid. Save the liquid. Sprinkle meat with salt and pepper. Place the meat in a baking pan in a hot oven,
450°F, until the meat is browned on all sides.
Transfer the meat from the baking pan to a Dutch oven or heavy saucepan
fitted with a tight lid. Add the marinating
liquid and vegetables to the pot. Simmer
slowly until the meat is tender, about 2 hours.
Remove meat from gravy. Add the
bouillon cubes to the gravy. Mix the
flour and ginger with ½ cup cold water, stirring well until no lumps are
left. Bring the gravy to a boil, and
slowly add the flour mixture, stirring with a wire whisk. Simmer the gravy 10 minutes. Skim off any excess fat. Add sour cream. Remove meat and slice with a very sharp
knife. Pour the hot gravy over the meat
on a serving plate or platter. Serve
with potato pancakes.
Source: Ed O’Day
PORK
Amazing Pork Tenderloin in the Slow Cooker
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion
soup mix
1 cup water
3/4 cup red wine 3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of
the soup packet. Pour water, wine, and soy sauce over the top, turning the pork
to coat. Carefully spread garlic over the pork, leaving as much on top of the
roast during cooking as possible. Sprinkle with pepper, cover, and cook on low
setting for 4 hours. Serve with cooking liquid on the side as au jus.
Yields: 6 servings
Source:
AllRecipes.com
Apricot Pork Chops
6 pork chops
1 can apricots
1 sliced onion
3 T. soy sauce
2 T flour
1 c water
2 sliced green/red/whatever peppers
Sear chops in electric skillet. Lower heat and add juice of apricots, onion,
soy sauce, flour, water. Simmer 1 hour
@200°
Add peppers, simmer 10 more min.
Add apricots, simmer 5 more minutes.
OPTION: Add 1/2 C
apple cider vinegar & boil it off.
Source: Ed & Pat
O'Day
Cajun Pork Chops
A spicy dry rub adds zest to
pork chops. Classic Coleslaw is a good accompaniment.
1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon rubbed sage
1/2 teaspoon freshly ground
pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (to
taste)
1/2 tablespoon butter
1/2 tablespoon oil
4 boneless center-cut pork
chops, 1/2 thick
1. Combine paprika, salt, sage,
pepper, garlic powder, and cayenne on a plate. Coat chops with seasoning mixture
on both sides.
2. Heat butter and oil over
high heat in a large skillet until very hot. Place chops in skillet, reduce
heat to medium and cook 8 to 9 minutes, turning once halfway through cooking
time.
Source: Atkins.com
Hawaiian Lasagna
1/2 package lasagna noodles (8
oz)
1 lb. Ricotta.
1 egg
1 c Parmesan
1/2 lb ham, diced
1 can crushed pineapple
4 T. parsley
1 jar spaghetti sauce
Mix Ricotta, 3/4 c. Parmesan,
egg, salt & pepper and juice from pineapple.
In a 9" square pan, make
layers with cheese, sauce, ham, pineapple, noodles.
Sauce, cheese, ham, pineapple,
and noodles, then repeat.
Top with 4 oz shredded
mozzarella & 1/4 c. Parmesan
Bake 400° for 35 minutes.
Source: a recipe card that looks like Leah
Deniston's, but in Stephe’s handwriting.
Jambalaya: Basic
Authentic Jambalaya
¼ c oil
1 cooked
chicken, cut up or boned
1 ½ lbs sausage
TRINITY (next 3
items):
4 c chopped
onions
2 c chopped
celery
2 c chopped
green pepper
1 T chopped
garlic
4 c long grain
rice
5 c stock or
flavored water
2 heaping t
Joe’s Stuff seasoning
2 c chopped
green onions or tomatoes (optional)
Season and brown
chicken in oil (lard, bacon drippings) over med-high heat. Add sausage to pot and sauté with
chicken. Remove both from pot.
For brown
Jambalaya, either add heaping tablespoon brown sugar to hot oil and caramelize,
make a roux, or use Kitchen Bouquet. For
red Jambalaya, add paprika for color.
Sauté onions,
celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and Joe’s Stuff and bring to a
boil.
If using Kitchen
Bouquet for brown Jambalaya, add 1 to 2 T.
For red Jambalaya, add approximately ¼ c paprika, and you may want to
user ½ stock and ½ tomato juice or V-8 for your liquid. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 25 minutes. After 10 minutes of cooking, remove cover and
quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes, if
desired. Let sit for 15 minutes to allow
rice to finish cooking.
NOTE: 1 cup raw
long grain rice will feed 3 people.
Four keys: 1 cup
rice to 1 cups of onion, ½ cup celery and ½ cup green pepper
1 cup raw rice
to 1 ¼ cups liquid
Overseason to
compensate for the rice
Cook for a total
of 25 minutes, turning completely after 10 minutes.
If using an
electric stove, reduce cooking time by 3-4 minutes. For seafood Jambalaya, add cooked seafood
when rice is turned. Mimi’s note from
our cooking class: If you use brown
rice, add ¼ cup extra liquid per cup & it takes longer to cook.
Yield: 12 servings.
Source: The New Orleans School of Cooking, 524 St.
Louis St, New Orleans, LA 70130 (504)525-2665 (800)237-4841
www.NewOrleansSchoolOfCooking.com
Jambalaya: Creole
Jambalaya from Grace O’Day
2 T shortening
1 T flour
1 can spam (cubed) or 2 c ham
(cubed)
½ c chopped green pepper
1 can shrimp
1 can (28 oz) stewed tomatoes
(not pre-sweetned). Note: original recipe reads 2 # cans tomatoes. Is that two one-pound cans? Or one #2 can?
1 large onion, sliced
1 clove garlic, minced
Chopped parsley
Dash of pepper
1 cup Minute Rice (or Stephe’s
preference, ½ cup regular rice)
Preheat electric skillet to
350˚F. Melt shortening. Add flour, ham/spam, and green pepper. Stir & cook 5 minutes
Add shrimp, tomatoes, onion,
garlic, parsley, pepper. Bring to a
boil. Add rice. Simmer 20-30 minutes at 200°F. Serves 6
Source: Grace O’Day.
Pork Tenderloin Medallions with Creamy Mustard Sauce
Tangy
sour cream and mustard accented with fragrant dill makes for a simple and
elegant sauce.
2 tablespoons unsalted butter
1 whole pork tenderloin (about
1 pound), sliced into six medallions.
Recipe says 1” thick, but Mimi says cut thinner.
1 teaspoon chopped garlic
3/4 cup reduced-sodium chicken
broth
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh dill, minced
salt and white pepper
- Heat
butter in a heavy skillet over medium-high heat until foam subsides. Add
pork medallions and cook until browned, about 5 minutes per side. Remove
pork from skillet and cover to keep warm.
- Add
garlic to skillet and sauté until aroma is release, about 30 seconds. Add
chicken broth, scraping up any browned bits. Simmer liquid 2 to 3 minutes
to reduce slightly. Remove skillet from heat and whisk in sour cream,
mustard and dill. Season to taste with salt and pepper.
- Return
pork to skillet along with any juices that have accumulated. Cook pork
over medium heat 2 to 3 minutes, just to heat through. Transfer to a
platter and serve immediately.
Notes from Mimi: Delicious, 1/18/04.
Servings: 2. Prep time: 0:05:00. Bake/Cook time: 0:15:00
Calories: 465; Fat: 27 grams; Protein: 50 grams: Carbohydrates: 3 grams;
Fiber: 0 grams; Net Carbohydrates: 3 grams
Source: Atkins.com
Spicy Pork Tenderloin with Ginger-Maple Sauce
2 t chili powder
1 1/4 t salt
1 t black pepper
1 t ground cinnamon
1 1/2 lb. pork tenderloin, trimmed
cooking spray
2 T butter
1 c chopped onion
2 T ground ginger (recipe calls for ginger in a jar; we used fresh and it was
really good. However, 1 T ginger in a
jar works well also.)
1 c fat-free less-sodium chicken broth
1/2 c maple syrup
Combine first 4 ingredients in
a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat;
add pork. Cook 6 minutes;
brown on all sides. Preheat oven to 375°.
Place on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes or until
thermometer registers 155°. Let stand 10 minutes before slicing.
While pork bakes, melt the butter in a medium saucepan over medium-high heat.
Add the onion, and cook
10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4
minutes. Stir in broth and
syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook
until reduced to 3/4 cup
(about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce.
Yield: 6 servings (serving
size: 3 ounces pork and 2 tablespoons sauce)
NUTRITION PER SERVING: CALORIES 263(28%
from fat); FAT 8.2g(sat 3.9g,mono 2.8g,poly 0.6g); PROTEIN 25g; CHOLESTEROL
78mg;
CALCIUM 39mg; SODIUM 663mg; FIBER 1.1g; IRON 2mg; CARBOHYDRATE 21.7g
Source: Cooking Light, NOVEMBER 2001, via
CookingLight.com
Stephe and Mimi had this
5/27/07, and it is outstanding!
POULTRY
Apricot Chicken with Almonds
4 (6- oz) skinless boneless
chicken breast halves
5/8 teaspoon salt
1/2 teaspoon black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 tablespoons soy sauce
1 tablespoon whole-grain mustard
1 tablespoon unsalted butter
Put oven rack in lower third of
oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking
dish (not glass).
Pat chicken dry and sprinkle
all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at
least 1/4 inch apart in baking dish. Bake 10 minutes.
While chicken bakes, toast
almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10
minutes.
Meanwhile, cook apricot
preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4
teaspoon pepper in a small saucepan over moderate heat, stirring, until
preserves are melted. Pour sauce over chicken and continue to bake until
chicken is just cooked through, about 10 minutes more.
Turn on broiler and broil
chicken 4 to 5 inches from heat, basting once, until chicken is glazed and
browned in spots, about 3 minutes. Serve sprinkled with almonds.
Makes 4 servings
Source: Gourmet, Quick Kitchen,
January 2005, via Epicurious.com
Balsamic Vinegar Chicken with Almond Peppers
2 large red bell peppers (about
3/4 pound)
2 large green bell peppers
(about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds,
toasted
6 (4-ounce) skinned, boned
chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan
cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Cut bell peppers into 2 x 2
1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over
medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute.
Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from
heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken
between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness
using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow
dish. Place flour in a shallow dish; dredge each chicken piece in flour, and
dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a
large nonstick skillet over medium-high heat. Add the chicken, and cook for 3
minutes on each side or until done. Remove from heat. Place the chicken and
bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and
water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture
over chicken and bell pepper mixture.
Yield: 6 servings (serving size: 1 chicken breast
half and 1/2 cup bell peppers)
CALORIES 288 (30% from fat);
FAT 9.5g (sat 2g,mono 4.9g,poly 1.7g); PROTEIN 31.3g; CHOLESTEROL 74mg; CALCIUM
73mg; SODIUM 253mg; FIBER 2.6g; IRON 2.8mg; CARBOHYDRATE 19.4g
Source: Cooking Light, JUNE 2000, via
CookingLight.com
Barbecued Turkey Burgers with Creamy Cole Slaw
For burgers:
1/4 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
2 garlic cloves, minced and mashed to a paste with 1/2
teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco
2 pounds ground turkey
1 small onion, minced
1/2 cup fresh bread crumbs
For cole slaw:
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
3 cups finely shredded cabbage
1 large carrot, shredded coarse
1 small red onion, sliced thin
Burger holders:
six 6-inch pita loaves, split open to form pockets
Make burgers:
In a small bowl stir together Worcestershire sauce,
ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and
pepper to taste until sauce is smooth. In a large bowl stir together turkey,
onion, bread crumbs, and 1/4 cup sauce until combined well and form into six 3/4-inch-thick
patties. Burgers may be prepared up to this point 1 day ahead and chilled,
covered. Divide remaining sauce in half and put in separate bowls, half for
brushing burgers on the grill and half for drizzling on cooked burgers. Chill
sauce, covered.
Make cole slaw:
In a large bowl whisk together mayonnaise, vinegar, sugar,
and mustard. Add remaining cole slaw ingredients and salt and pepper to taste
and toss to combine well. Cole slaw may be made 4 hours ahead and chilled,
covered.
Prepare grill.
Grill burgers on an oiled rack set 5 to 6 inches over
glowing coals, brushing frequently with barbecue sauce, 6 minutes on each side,
or until cooked through. Drizzle burgers with remaining barbecue sauce and
serve with cole slaw in pita pockets.
Source: Gourmet,
September 1996, via Epicurious.com
Yield: Serves 6
We made the burgers (no slaw, no basting sauce, just mixed
all burger ingredients plus ¼ c or so cilantro) and we loved it. Not dry like typical turkey burgers.
Buffalo Chicken with Blue Cheese Fondue
To keep the cheese creamy and smooth, stir the dippers in a
figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from
burning on the bottom. Wing sauce can be found with other hot sauces in the
condiment section of your grocery store.
Dippers:
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1/4 cup bottled wing sauce (such as Crystal), divided
2 cups green beans, trimmed (about 8 ounces)
2 cups (3 x 1/2-inch) carrot sticks
2 cups (3-inch) celery sticks
2 cups red bell pepper strips
12 ounces French bread, toasted and cut into 1-inch cubes
Fondue:
2 cups (8 ounces) crumbled blue cheese
1 tablespoon cornstarch
1 cup dry white wine
2/3 cup 1% low-fat milk
1 (8-ounce) block fat-free cream cheese, softened
Preheat oven to 400°.
To prepare dippers, place each
chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to
a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken on a
baking sheet coated with cooking spray. Brush with 2 tablespoons wing sauce.
Bake at 400° for 5 minutes. Turn chicken over, and brush with 2 tablespoons
wing sauce. Bake an additional 5 minutes or until done. Cut chicken into 1-inch
pieces.
Cook the beans in boiling water
for 1 minute or until crisp-tender; drain. Rinse with cold water; drain well.
Place beans on a platter with carrot, celery, bell pepper, and bread; set
aside.
To prepare the fondue, combine
the blue cheese and the cornstarch in a large saucepan. Stir in wine, milk, and
cream cheese. Bring to a boil over medium heat; cook for 1 minute, stirring
constantly. Reduce heat to medium-low; cook 8 minutes or until mixture is
smooth, stirring frequently. Pour into a fondue pot. Keep warm over low flame.
Serve with dippers.
Yield: 8 servings (serving size: 1 1/2 ounces chicken, 1/4 cup beans, 1/4 cup
carrots, 1/4 cup celery, 1/4 cup bell pepper, 1 1/2 ounces bread, and about 1/3
cup fondue)
NUTRITION PER SERVING: CALORIES 352(27%
from fat); FAT 10.5g (sat 5.9g,mono 3g,poly 0.8g); PROTEIN 28.7g; CHOLESTEROL
60mg; CALCIUM 319mg; SODIUM 991mg; FIBER 3.3g; IRON 2.5mg; CARBOHYDRATE 34.1g
Source: Cooking Light, OCTOBER 2000, via
CookingLight.com
Buffalo Chicken Fingers
4 skinless, boneless chicken
breast
halves - cut into finger-sized
pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites, beaten
1 tablespoon water
Preheat oven to 400 degrees F
(205 degrees C). Coat a baking sheet with a nonstick spray.
In a bag, mix together flour,
1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt.
On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne
pepper, and salt.
Shake the chicken pieces with
the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg
mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then
roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the
preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until
chicken juices run clear.
Nutritional Information
Servings Per Recipe: 8;
Calories: 125; Total Fat: 2g; Cholesterol: 34mg; Sodium: 263mg; Total Carbs:
10.7g; Dietary Fiber: 0.7g; Protein: 15g
Source: Allrecipes.com
Chicken à la Copenhagen
An O’Day family favorite
3 ½ lb whole chicken
1 small onion
3 Tbsp butter
3 Tbsp flour
1 ½ c milk
4 Tbsp horseradish
2 Tbsp sugar
1 Tbsp vinegar.
Sautee a 3 ½ lb. chicken with a
small onion. Combine remaining
ingredients to make sauce.
Place in a casserole and cover
with hot horseradish sauce
Source: Ed O’Day
Chicken-and-Spinach Pasta With Sun-Dried Tomatoes
1/4 cup oil-packed sun-dried
tomato halves
2 1/2 cups hot cooked farfalle
(about 2 cups uncooked bow tie pasta)
1 cup cubed roasted skinless,
boneless chicken breast (about 1 breast)
1/2 cup fat-free Caesar dressing
1/4 cup (1 ounce) grated fresh
Parmesan cheese
1 (10-ounce) package frozen leaf
spinach, thawed, drained, and squeezed dry
Drain tomatoes in a colander over a bowl,
reserving 1 tablespoon oil. Combine tomatoes, oil, pasta, and remaining
ingredients in a bowl; toss well. Microwave at HIGH 2 minutes or until warm.
Note: One 10-ounce bag of fresh
spinach may be substituted for the frozen spinach, if desired.
Yield: 4 servings (serving size: 1 1/2 cups)
NUTRITION PER SERVING: CALORIES 240(16%
from fat); FAT 4.2g (sat 1.7g,mono 1.4g,poly 0.7g); PROTEIN 16.5g; CHOLESTEROL
22mg; CALCIUM 217mg; SODIUM 660mg; FIBER 3.9g; IRON 2.9mg; CARBOHYDRATE 34.4g
Source: Cooking Light, JANUARY 2001 via
CookingLight.com
Chicken Sate with Peanut Sauce (1)
Saté:
1 pound skinless, boneless chicken breasts, cut
into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such
as Spice World)
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Sauce:
1 tablespoon light brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons natural-style, reduced-fat creamy
peanut butter (such as Smucker's)
1/4 teaspoon crushed red pepper
1 garlic clove, minced
Remaining
ingredient:
Cooking spray
Prepare grill.
To prepare saté, combine
chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let
stand 10 minutes.
To prepare sauce, combine 1
tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a
medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each
of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray;
grill 5 minutes on each side or until chicken is done. Serve chicken with
sauce.
Yield: 4 servings (serving size: 2 skewers and 1 tablespoon sauce)
NUTRITION PER SERVING: CALORIES 205(20%
from fat); FAT 4.5g (sat 1g,mono 0.4g,poly 0.4g); PROTEIN 29.3g; CHOLESTEROL
66mg; CALCIUM 26mg; SODIUM 672mg; FIBER 0.8g; IRON 1.5mg; CARBOHYDRATE 11.2g
Source:
Alison Lewis, Cooking Light, JULY 2005, via CookingLight.com
Chicken Satay (2)
2 lbs boneless chicken breasts, sliced. For easier preparation, use the tenders,
which are just the right size.
1 tsp curry powder
8 T coconut milk
2 garlic cloves, crushed
1 tsp turmeric
1 tsp sugar
2 T soy sauce
Bamboo skewers
Slice the chicken breasts into strips about 1 inch wide by
3 inches long. Thread slices of the
chicken onto the bamboo skewers.
Mix other ingredients.
Place the chicken in the marinade for at least one hour, but preferably
overnight. If marinating in a Zip-Loc
bag, cut the sharp ends off of the skewers after threading the chicken.
Grill, basting both sides with the marinade. I added an additional 4 T coconut milk to the
marinade for basting.
When the chicken is just cooked through (approx. 3 minutes
per side), serve it with sliced cucumbers and peanut sauce.
We made this 8/4/07 when Mary Nelen and Peter came over;
they raved about it.
Source: Downloaded
by Stephe years ago.
Chicken
Satay – Easy and Tasty- Stephe and Mimi’s Favorite
Marinade:
1 tablespoon light brown sugar
1 tablespoon curry powder
2 tablespoons crunchy peanut butter
1/2 c soy sauce
1/2 c freshly squeezed lime juice
2 garlic cloves, minced
Crushed dried chile peppers
Chicken:
6 Chicken breast
halves, boned, skinned, and cut into 1/2" wide strips
Peanut Sauce: (we
often don’t even bother with the sauce)
2/3 c Crunchy peanut
butter
1 1/2 c Coconut
milk, unsweetened
1/4 c Freshly
squeezed lemon juice
2 tablespoons Soy sauce
2 tablespoons Molasses (or brown sugar)
1 teaspoon fresh ginger root, grated
4 Garlic cloves, minced
1/4 c Chicken broth
1/4 c Heavy cream
Cayenne pepper (1/2 tsp for mildly spicy sauce)
Grated lime zest
Fresh cilantro sprigs
To make the marinade, combine the first 7 ingredients in a
shallow dish.
Thread the chicken strips onto bamboo skewers in a
serpentine fashion.
Place the skewers into the soy sauce mixture and let
marinate in the
refrigerator at least 2 hours, although overnight is
preferable.
Make the peanut sauce by combining the next 7 ingredients
(peanut butter
through garlic) in a saucepan. Season to taste with cayenne
pepper. Cook
over moderate heat, stirring constantly, until the sauce is
as thick as
heavy cream (about 15 minutes). Transfer to a food
processor or blender
and puree briefly. Add chicken broth and cream and blend
until smooth.
This mixture can be made several hours ahead and stored in
the
refrigerator. Bring to room temperature before serving.
Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and
basting with the
marinade, until crispy on the outside but still moist on
the inside, about
8 minutes. Sprinkle grilled chicken with lime zest and
garnish with
cilantro leaves. Serve with the peanut sauce for dipping.
Yield: 9 Servings
Stephe made this 12/28/06.
Tasty. Makes WAY too much sauce
(> 1 pint). Could cut the sauce to a
quarter batch. Recipe is good and can be
done without skewers. Makes a great
salad with lettuce and the Japanese dressing.
Source: Downloaded
by Stephe years ago.
Chicken Satay from Williams-Sonoma
1 ½ lb boneless, skinless
chicken thighs
¼ cup chinablue Scallion Ginger
Sauce
1 jar (10 fl. oz) chinablue
Peanut Sauce
Cut the chicken into strips 4
inches long by ½ inch wide. In a large
bowl, combine the chicken and the chinablue Scallion Ginger Sauce and stir to
combine. Cover and refrigerate for at
least 1 hour or as long as overnight.
Using 12 to 15 wooden skewers,
each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer.
Preheat a grill pan over
medium-high heat and spray with nonstick cooking spray.
Arrange the skewers on the pan
and cook, turning once, until the chicken is golden brown on both sides, 6 to 8
minutes total. Transfer the skewers to a
warmed platter. Pour the chinablue
Peanut Sauce into a small bowl and serve alongside. Serves 4.
Chinablue is a line of
Williams-Sonoma overpriced sauces.
Source: Asian Cooking Cookbook that came with
Williams-Sonoma cookware
Cilantro Turkey
Burgers with Chipotle Ketchup
1/3 cup dry breadcrumbs
1/4 cup minced fresh cilantro (Stephe also used 9 frozen cubes of
cilantro)
1/4 cup (1 ounce) preshredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground turkey
Cooking spray
1 pepper and 1t sauce from a 7-ounce can chipotle chiles in adobo sauce
1/4 cup ketchup
4 (2 1/2-ounce) whole wheat hamburger buns
4 red leaf lettuce leaves
Combine first 6 ingredients in a large bowl. Divide turkey mixture into 4 equal
portions, shaping each into a 1/3-inch-thick patty.
Heat a large grill pan or large nonstick skillet coated
with cooking spray over medium-high heat. Add turkey patties, and cook 5
minutes on each side or until done.
Remove 1 chile and 1 teaspoon adobo sauce from can. Reserve
remaining chiles and sauce for another use. Mince the chile. Combine chile,
adobo sauce, and ketchup.
Place 1 patty on bottom half of
each bun; top each patty with 1 tablespoon chipotle ketchup and 1 lettuce leaf.
Cover with top halves of buns.
Note: Ketchup is extra yummy! Make extra and put it on anything.
Yield: 4 servings (serving size: 1 burger)
NUTRITION PER SERVING: CALORIES 406(30%
from fat); FAT 13.6g (sat 4.3g,mono 4g,poly 3.7g); PROTEIN 26.6g; CHOLESTEROL
73mg; CALCIUM 229mg; SODIUM 977mg; FIBER 1.5g; IRON 4.4mg; CARBOHYDRATE 44.5g
Source: Cooking Light, APRIL 2002, via
CookingLight.com
Cornell Barbecue
1 egg
1 c. oil
2 c vinegar
3 T salt
1 T poultry seasoning
1 t black pepper
Combine all ingredients. Place chicken on the grill, and baste every 10
minutes until done.
Source: Ed O’Day
General Tso’s Chicken
The restaurant favorite is
based on an authentic Hunan dish that translates roughly as "ancestor
meeting place chicken." If you like, you can thicken the sauce by whisking
2 teaspoons cornstarch in with the other sauce ingredients. For more sauce,
increase the sauce ingredients by 1/2 (3 tablespoons dark soy sauce, 1 1/2
tablespoons rice wine, etc).
Chicken:
1 pound chicken thighs,
boneless (Stephe and Mimi use 1 lb. boneless breasts)
1 tablespoon light soy sauce
(We used dark 1/12/07. Chicken ended up
salty.)
1 egg, lightly beaten
freshly ground black or white
pepper, to taste
Cornstarch, as needed. (Stephe note: 1/3 cup was not enough; 2/3 was
too much. It was probably 1/2 cup.)
General's sauce:
2 tablespoons dark soy sauce
(Stephe says try 4 T next time)
1 tablespoon rice vinegar
(Stephe says try 4 T next time)
2 teaspoons Chinese rice wine
or dry sherry (Stephe says try 8 t next time)
1 tablespoon granulated sugar
(Stephe says try 4 T next time)
3 tablespoons chicken broth or
water (Stephe says try 12T next time)
1 tablespoon minced ginger (Stephe says try 4 T next time)
2 teaspoons minced garlic
(Stephe says try 8 t next time)
3 green onions (spring onions,
scallions) (Stephe says try 6 next time)
5 to 10 small dried red chili
peppers, according to taste
2 teaspoons cornstarch for
thickening sauce
Other:
3 – 4 cups oil for deep-frying
and stir-frying, as needed
1. Cut the chicken into 1-inch
cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add
enough cornstarch to nicely coat the chicken, using cooking chopsticks or your
fingers to mix it in. Stephe suggests
trying a simple sauté next time.
2. Combine the sauce
ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice
the green onions.
3. Heat the oil in a wok to
between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the
chicken cubes into the hot oil, a few pieces at a time, and deep-fry until
crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok.
Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and
the dried chili peppers. Stir-fry until aromatic (about 30 seconds). Stephe suggests the peppers first (1-2
minutes) and then the green onions. The
green onions turn black quickly in the hot oil.
5. Add the deep-fried chicken
cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1
minute).
6. Push the chicken up to the
sides of the wok. Give the sauce a quick restir and add into the middle of the
wok. If you added cornstarch to the sauce, stir it continually for 1 - 2
minutes to thicken.
7. Mix the sauce with the
chicken. Cook and stir for another 2 minutes, stirring, until the chicken is
nicely coated with the sauce. Serve immediately.
Note: Made this 1/12/07 and it made no extra sauce
for the rice. Next time, try quadrupling
(or more) the sauce ingredients.
Serves 3 to 4
Source: About.com
Grilled Chicken Sandwiches with Sun-dried Tomatoes and Goat
Cheese
8 boneless skinless chicken
breast halves, well trimmed
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 red onions, cut into
1/2-inch-thick slices
8 large French bread rolls (about 4 inches long), cut in half
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 bunches arugula
4 ounces light soft goat cheese
Place chicken in medium bowl.
Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
Prepare barbecue (medium-high
heat). Season chicken with salt and pepper. Grill chicken and onions until
chicken is just cooked through and onions are golden brown, turning
occasionally, about 10 minutes. Grill cut sides of rolls until golden brown.
Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken
breast and some grilled onions and arugula. Spread top halves of rolls with 1
tablespoon goat cheese and place atop sandwiches. Serve.
Serves 8. Per serving: calories, 380; fat, 12 g;
sodium, 750 mg; cholesterol, 76 mg
Source: Bon Appétit Light and Easy(Special Edition),
via Epicurious.com
Layered Chicken and Black Bean Enchilada Casserole
2 cups diced chicken breast
meat
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chopped fresh
cilantro
1 (15 ounce) can black beans,
rinsed and drained
1 (4.5 ounce) can diced green
chile peppers, drained
1 (10 ounce) can red enchilada
sauce (original recipe calls for red, but Mimi prefers the green)
8 (6 inch) corn tortillas
2 cups shredded Mexican blend
cheese
1 (8 ounce) container sour
cream
Preheat the oven to 375 degrees
F (190 degrees C).
Heat a large skillet over
medium heat, and spray with vegetable cooking spray. Saute chicken with cumin
and coriander until chicken is cooked through. Transfer to a medium bowl. Stir
in the cilantro, black beans, and green chile peppers.
Spread half of the enchilada
sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the
sauce, overlapping if necessary. Spoon half of the chicken mixture over the
tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of
tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish
with a lid or aluminum foil.
Bake for 30 minutes in the
preheated oven. Remove the cover, and sprinkle the remaining cheese over the
top and dot with sour cream. Continue cooking, uncovered, for an additional 5
to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.
Nutritional Information: Servings Per Recipe: 8; Calories: 366; Total
Fat: 23.7g; Cholesterol: 92mg; Sodium: 508mg; Total Carbs: 16.4g; Dietary
Fiber: 2.2g; Protein: 23g
Source: Allrecipes.com
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh
thyme
2 tablespoons chopped fresh
marjoram
2 1/2 teaspoons grated lemon
zest
3/4 cup butter
salt and ground black pepper to
taste
14 pounds whole turkey, neck
and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy
(optional)
Boil apple cider and maple
syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about
20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all
of the lemon zest. Add the butter, and whisk until melted. Add salt and ground
pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2
days ahead).
Preheat oven to 375 degrees F
(190 degrees C). Place oven rack in the lowest third of oven.
Wash and dry turkey, and place
in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2
cup of the maple butter mix under the breast skin. If planning on stuffing
turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of
the turkey. With kitchen string, tie legs of turkey together loosely.
Arrange the chopped onion,
chopped celery, and chopped carrot around the turkey in the roasting pan. If
desired, the neck and giblets may be added to the vegetables. Sprinkle the
remaining thyme and marjoram over the vegetables, and pour the chicken stock
into the pan.
Roast turkey 30 minutes in the
preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and
cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed
or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches
180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C).
Transfer turkey to a platter, and cover with foil. Reserve pan mixture for
gravy. Allow turkey to sit about 25 minutes before removing stuffing and
carving.
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add
enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and
bring to a boil. In a small bowl, mix reserved maple butter mixture with flour
to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple
brandy. Boil until reduced and slightly thickened. Season with salt and pepper
to taste.
Source AllRecipes.com
Notes: Pairs perfectly with Cranberry, Sausage &
Apple Stuffing. We set out to make this
in 2011. Mimi prepared the glaze, but
Stephe neglected to add it to the bird before roasting. So we only basted the turkey with the glaze
and made the gravy with it. All was
delicious, and we look forward tot trying the whole recipe as intended.
Oven Baked Chicken
1 T margarine or butter
2/3 c. Bisquick
1 1/2 t paprika
1 1/4 t. salt
1/4 t. pepper
2 1/2 to 3 1/2 lb cut-up
broiler-fryer chicken
Heat oven to 425°. Melt margarine in
13x9x2" baking dish
Mix baking mix, paprika, salt
& pepper.
Coat chicken
Place skin sides down in dish
(dish and margarine should be hot).
Bake 35 minutes, turn
chicken. Bake about 15 minutes longer or
until juice is no longer pink when centers of thickest pieces are cut. Makes 5 servings.
Source: Bisquick package
Raspberry-Balsamic Glazed Chicken
Other fruit preserves, such as apricot,
blackberry, or peach, will also work in this recipe.
1 teaspoon vegetable oil
Cooking spray
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon
dried thyme
1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
Heat oil in a large nonstick skillet coated with cooking
spray over medium-high heat until hot. Add onion; sauté 5 minutes. Combine
thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet;
sauté 6 minutes on each side or until done. Remove chicken from skillet; keep
warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and
pepper, stirring constantly until the preserves melt. Spoon raspberry sauce
over chicken.
Other fruit preserves, such as
apricot, blackberry or peach, will also work in this recipe.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
NUTRITION PER SERVING: CALORIES 210(12%
from fat); FAT 2.8g (sat 0.6g,mono 0.7g,poly 0.9g); PROTEIN 26.6g; CHOLESTEROL
66mg; CALCIUM 24mg; SODIUM 378mg; FIBER 0.8g; IRON 1.1mg; CARBOHYDRATE 19.3g
Prep:
15 minutes
Cook: 17 minutes
Source: Cooking
Light Magazine, JANUARY 1998, via CookingLight.com
Sesame Chicken
2 T sesame seeds, raw
1 T water
1 T low-sodium soy sauce
1 T maple syrup
1 T dry sherry
1 t ginger root, fresh, minced
½ t five-spice powder
2 T all-purpose flour
½ t table salt
¼ t black pepper
1 lb uncooked boneless, skinless chicken breasts, cut into
2-inch pieces
1 t peanut oil.
1. Place a
large nonstick skillet over medium-high heat.
Add sesame seeds and cook until lightly toasted, shaking the pan
frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set
aside.
2. Whisk
water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in
a small bowl. Set aside.
3. Combine
flour, salt and pepper in a shallow dish.
Add chicken and turn to coat.
Shake chicken pieces to remove excess flour.
4. Heat
oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all
sides, about 5 minutes. Add soy sauce
mixture to chicken and cook until sauce thickens and is almost evaporated,
about 2 to 3 minutes more.
5. Dip
chicken pieces in toasted sesame seeds and serve, drizzled with any additional
soy sauce mixture. Yields about 4 strips
per serving.
Points: 4. Servings:
4. Prep time: 16 min.
Cooking time: 11 min
Source: Weight
Watchers.com
Salsa Chicken Burrito Filling
2 skinless, boneless chicken breast
halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning
mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste
Place chicken breasts and tomato sauce in a medium saucepan
over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin,
garlic and chili powder. Let simmer for 15 minutes.
With a fork, start pulling the chicken meat apart into thin
strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to
10 minutes. Add hot sauce to taste and stir together (Note: You may need to add
a bit of water if the mixture is cooked too high and gets too thick.)
Nutritional Information
Servings Per Recipe: 4; Calories: 107; Total Fat: 1.5g;
Cholesterol: 30mg; Sodium: 923mg; Total Carbs: 9.6g; Dietary Fiber: 1g;
Protein: 12.3g
Source:
Allrecipes.com
Spicy Turkey Burgers
2 pounds lean ground turkey
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 fresh green chile peppers, diced
1 medium red onion, diced
1/2 cup fresh cilantro, finely chopped
1 teaspoon salt
1/4 cup low sodium soy sauce
1 tablespoon freshly ground black pepper
3 tablespoons paprika
1 tablespoon ground dry mustard
1 tablespoon ground cumin
1 dash Worcestershire sauce
Preheat the grill for high heat.
In a bowl, mix the ground turkey, garlic, ginger, chile
peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard,
cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
Lightly oil the grill grate. Place turkey burgers on the
grill, and cook 5 to 10
Source:
Allrecipes.com
Turkey Meatloaf
1 Tbsp Oil, olive
¾ cup(s) Onion(s), uncooked, finely chopped
¼ cup(s) Pepper, green, finely chopped
2 clove(s) Garlic, fresh, minced
¼ cup(s) Cheese, cheddar, shredded, low-fat, sharp
¼ cup(s) Bread crumbs, dried, seasoned
1½ tsp Seasoning, Italian
1 tsp Ketchup
½ tsp Salt, table
½ tsp Pepper, black
1 large Egg(s), raw, lightly beaten
1¼ pound(s) Turkey, breast, ground, raw
1 spray(s) Cooking spray
½ cup(s) Ketchup
1 Tbsp Sugar, light brown, unpacked
1 tsp Mustard
1. Preheat oven to 350°F.
2. Heat oil in a large nonstick skillet over medium-high
heat. Add onion, bell
pepper and garlic; sauté 3 minutes. Cool.
3. Combine onion mixture, cheese and next 6 ingredients in
a large bowl; toss to moisten bread. Crumble turkey over onion mixture; stir
just until blended.
4. Pack meat mixture into an 8 x 4-inch loaf pan coated
with cooking spray. Bake at 350°F for 35 minutes. Combine 1⁄2 cup
ketchup, brown sugar and mustard in a small bowl; stir well.
5. Spread ketchup mixture over meat loaf and bake an
additional 5 minutes. Let stand 10 minutes.
6. Remove meat loaf from pan. Cut into 10 slices. Yield: 5
servings (serving
size: 2 slices).
Yield: 5 servings, 7
PointsPlus points each
Source:
WeightWatchers.com
Turkey-Stuffed Peppers
2 large green peppers, tops and
seeds removed
1/2 pound ground turkey
1 small onion, chopped
1 garlic clove, minced
2 tablespoons butter or
margarine
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
1/2 cup chopped tomato
4 tablespoons shredded Cheddar
cheese, divided
In a large saucepan, cook
peppers in boiling water for 3 minutes. Drain and rinse with cold water; set
aside.
In a skillet, cook the turkey,
onion and garlic over medium heat until meat is no longer pink; drain and set
aside. In the same skillet, melt butter. Stir in flour, salt and pepper until
smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or
until thickened. Return turkey mixture to skillet. Stir in tomato and 2
tablespoons cheese; heat through. Spoon into peppers; sprinkle with the
remaining cheese. Place in a greased 1-qt. baking dish. Cover and bake at 350
degrees F for 25-30 minutes or until peppers are tender and filling is hot.
Source: Allrecipes.com
SEAFOOD
Cajun Blackened Tuna
Tuna, a naturally lean fish, is
tender and juicy when cooked rare or medium-rare. In this dish, searing dry
heat chars a spice crust onto the fish. If you don’t have an ovenproof skillet,
transfer seared fish to a baking sheet to finish cooking.
1 tablespoon sweet paprika
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground
black pepper
1/4 teaspoon cayenne pepper
(optional)
2 tablespoons unsalted butter,
softened
4 (8 ounce) tuna steaks (about
2/3" thick each)
1. Heat oven to 400º F. Combine
paprika, oregano, garlic powder, onion powder, salt, cumin, pepper, and cayenne
pepper on a plate. Rub butter over tuna steaks. Press tuna steaks into spice
mixture; gently rub spices onto fish.
2. Heat a large heavy ovenproof
skillet (cast iron works great) over high heat for 2 minutes or until skillet
smokes. Cook tuna steaks 1 minute on
each side. They will make some
smoke. This is normal. Transfer skillet to oven and roast fish 5
minutes for medium rare doneness.
Source: Atkins.com
Fish Sylvester
Fish:
Any white fish. We typically
use cod or haddock
1 small onion
1 carrot
1 stalk celery
2 Tbsp butter
½ t salt
¼ t tarragon
½ bay leaf
1 cup vermouth
Sauce:
1 Tbsp tomato sauce or paste
Cornstarch or flour
2 Tbsp butter
Dice onion, carrot and celery
in blender.
Sauté vegetables about 10
minutes in butter, salt, tarragon and bay leaf.
Arrange fish pieces in baking
dish, spread vegetables over, add vermouth plus water as needed to cover.
Bake at 350° for 10-12 minutes,
covered only with waxed paper.
To make sauce, drain liquid
from baked fish and boil down in saucepan to about half. Add 1 Tbsp tomato sauce or paste and thicken
with cornstarch or flour. Just before
serving, beat 2 Tbsp butter into sauce.
Source: Ed O’Day
Fish Tacos with Cabbage Slaw
The sturdy texture of corn
tortillas works best for these tacos, but you can use flour tortillas. Since
the recipe makes more slaw than necessary for the tacos, serve the extra on the
side.
4 cups very thinly presliced
green cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green
onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
5 teaspoons extra virgin olive
oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas
Combine first 4 ingredients in
a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to
combine.
Heat remaining 2 teaspoons oil
in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with
chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes
on each side or until fish flakes easily when tested with a fork or until
desired degree of doneness. Remove from heat, and cut fish into bite-sized
pieces.
Warm tortillas according to
package directions. Spoon about 1/4 cup cabbage mixture down the center of each
tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with
remaining cabbage mixture.
Yield
4 servings (serving size: 2
tacos and about 1 cup cabbage mixture)
Nutritional Information
CALORIES 305(29% from fat); FAT
9.8g (sat 2g,mono 4.9g,poly 1.2g); PROTEIN 26.5g; CHOLESTEROL 75mg; CALCIUM
162mg; SODIUM 445mg; FIBER 4.4g; IRON 1.4mg; CARBOHYDRATE 30.1g
Source: Allison Fishman , Cooking Light, JULY 2006
Lobster Newburg
¼ lb butter
½ t paprika
1 large can lobster
Save liquid from lobster
5 or 6 T flour
½ pt heavy cream
2 c milk
2 egg yolks
¼ to ½ c sherry
Salt & pepper to taste
In large frying pan, melt ¼ lb butter at low heat and ½ t
paprika. Clean and break up lobster
meat. Sauté lobster meat in butter and
paprika. Add 5 or 6 T flour and stir
in. Add ½ pt cream and stir until
warm. Add 2 c milk and liquid from lobster. Add 2 egg yolks, stirring at all times. Salt & pepper to taste. Cook everything on low heat until thickened. Add ¼ c sherry and cook for 10 min.
longer. If not served right away, you
can place pan over a pan of hot water.
Happy cooking and eating from Kim Furey
Source: Kim Furey, also a favorite at
Country Charm where Mimi worked.
Shrimp in Coconut Curry
2 Tablespoons oil
1 small onion, finely diced
(about ¾ cup)
1 Tablespoon minced garlic (2
small cloves)
2 Tablespoons minced ginger
(1-inch piece)
1 can (13 ½ ounces) coconut
milk
20 large shrimp (about 1
pound), peeled and deveined, tails intact
½ small green chili pepper,
such as Serrano or jalapeño, thinly sliced into rings, seeds removed
Coarse salt and freshly ground
pepper to taste
12 fresh cilantro leaves
1.
Heat 2 Tablespoons oil
in a large skillet over medium heat. Add
onion, garlic and ginger. Sauté until
translucent.
2.
Add coconut milk, and
simmer until reduced by half, stirring occasionally, until shrimp is fully
cooked, about 4 minutes. Season with
salt and pepper to taste. Garnish with
cilantro leaves.
Serves 4.
Source: Martha Stewart Living, October, 2000
Tuna & Rice Casserole
1 c. raw rice
1 can tuna
1/2 onion
1/2 c. corn
1 can tomato paste. Stephe note:
This doesn't look like enough liquid.
ripe olives
green pepper.
Mix & garnish with ripe
olives. Bake at 400°F for, 1 hour.
Source: Ed & Pat O’Day.
OTHER ENTREES
Baked Four-Cheese and
Pasta Casserole
Pasta al quattro
formaggi, the classic Italian pasta dish with four cheeses and heavy cream, is
a great idea in theory. In reality,
however, it often turns into an inedible mess:
tasteless, stringy, heavy and greasy.
I wanted to discover what made this dish great in the first place,
delivering a pasta dinner that was silky smooth and rich but not heavy – a
grown-up, sophisticated version of macaroni and cheese with Italian flavors.
Of course, the
cheese was the first issue in terms of both flavor and texture. I was committed to Italian cheeses, but this
barely diminished my choices – research turned up varying combinations and
amounts (1 cup to 6 ½ cups per pound of pasta) of Asiago, Fontina, Taleggio,
Pecorino Romano, mascarpone, mozzarella, Gorgonzola, Parmesan and ricotta. Initial testing reduced the scope
quickly: Mascarpone and ricotta added to
neither the flavor nor texture, and Asiago was bland. Pasta tossed with mozzarella was gooey and
greasy, whereas Taleggio was not only difficult to obtain but also made the
pasta too rich and gluey. After testing
numerous combinations of the remaining cheeses, tasters favored a 2 ½-cup combination
of Italian Fontina (which is creamier and better-tasting than versions of this
cheese made elsewhere), Gorgonzola, Pecorino Romano, and Parmesan.
Both heating the
cheeses and cream together and adding the cheeses separately to the hot pasta
produced nasty messes. Each attempt
caused the cheeses to curdle, separate, and/or turn greasy. Some recipes solved this problem by beginning
with a besciamella (known in French as a béchamel). This basic white sauce starts by cooking
butter and flour and then adding milk or cream.
The cheeses can then be added to the white sauce, which because of the
flour doesn’t separate. As soon as I
found out, the white sauce kept the sauce from breaking, but it also had an
unintended side effect: The flavor of
the cheeses was diminished. The solution
was to radically reduce the amount of flour and butter to 2 teaspoons each
instead of the usual three to four tablespoons each. Now the sauce was silky and smooth and
allowed the flavor of the cheeses to stand out.
After making
this recipe a half dozen more times, I was bothered by the notion of heating
the cheeses ahead of time with the béchamel.
I wanted to cook the cheeses as little as possible for the best flavor,
so I put the shredded/crumbled/grated cheeses in a large bowl and added the hot
pasta and hot béchamel. A quick toss
melted the cheeses without cooking them.
I now had both simplified the recipe and produced a cleaner tasting,
more flavorful dish.
Tubular pasta
shapes (I found penne to be ideal) allow the sauce to coat the pasta inside and
out and are the best choice. Many
recipes suggest cooking the pasta fully and then baking it for 20 to 30
minutes. This is a recipe for
mushiness. To keep the pasta from
overcooking, I found it necessary to drain the pasta several minutes before it
was al dente and then minimize the baking time.
Just seven minutes in a 500-degree oven (the pasta heats more quickly in
a shallow baking dish) is enough to turn the pasta and sauce into a casserole.
Many recipes add
a bread crumb topping that browns and crisps in the oven. I tried this casserole with and without the
crumb topping, and tasters unanimously voted for the topping. It contrasts nicely with the creamy pasta and
helps balance the richness of the sauce.
Creamy Baked
Four-Cheese Pasta
Bread Crumb Topping
3-4 slices white
sandwich bread with crusts, torn into quarters
¼ cup (1/2
ounce) grated Parmesan cheese
¼ teaspoon salt
1/8 teaspoon
ground black pepper
Pasta and Cheese
4 ounces Italian
Fontina cheese, shredded (about 1 cup)
3 ounces
Gorgonzola cheese, crumbled (about ¾ cup)
½ cup (1 ounce)
grated Pecorino Romano cheese
½ cup (1/2
ounce) grated Parmesan cheese
1 pound penne
1 tablespoon
plus ¼ teaspoon salt
2 teaspoons
unsalted butter
2 teaspoons
all-purpose flour
1 ½ cups heavy
cream
¼ teaspoon ground
black pepper
1.
FOR
THE TOPPING: Pulse bread in food
processor until mixture resembles coarse crumbs, about ten 1-second pulses (you
should have about 1 ½ cups). Transfer to
small bowl; stir in Parmesan, salt and pepper.
Set mixture aside.
2.
FOR
THE PASTA: Adjust oven rack to middle
position and heat oven to 500 degrees.
3.
Bring
4 quarts water to rolling boil in stock-pot.
Combine cheeses in large bowl; set aside. Add pasta and add 1 tablespoon salt to
boiling water; stir to separate pasta.
While pasta is cooking, melt butter in small saucepan over medium-low
heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to
medium, and bring to boil, stirring occasionally; reduce heat to medium-low and
simmer 1 minute to ensure that flour cooks.
Stir in remaining ¼ teaspoon salt and pepper; cover cream mixture to
keep hot and set aside. When pasta is
very al dente (when bitten into, past should be opaque and highly underdone at
very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately
pour cream mixture over, then cover bowl with foil or large plate and let stand
3 minutes. Uncover bowl and stir with
rubber spatula, scraping bottom of the bowl, until cheeses are melted and
mixture is thoroughly combined.
4.
Transfer
pasta to a 13 by 9-inch baking dish, then sprinkle evenly with reserved bread
crumbs, pressing down lightly. Bake
until topping is golden brown, about 7 minutes.
Serve immediately.
Serves 4 to 6 as
a main course, 6 to 8 as a side dish.
Source: Cooks Illustrated
Baked Four-Cheese
Pasta with Tomatoes and Basil
Follow recipe
for Creamy Baked Four-Cheese Pasta, adding one 14 ½ ounce can diced tomatoes,
drained, to pasta along with cream mixture and stirring in ¼ cup coarsely
chopped basil leaves just before transferring pasta to baking dish.
Source: Cooks Illustrated
Baked Four-Cheese
Pasta with Prosciutto and Peas
Follow recipe
for Creamy Baked Four-Cheese Pasta, omitting salt from cream mixture and adding
4 ounces Prosciutto, chopped, and 1 cup frozen peas to pasta along with cream
mixture.
Source: Cooks Illustrated
Butternut-and-Spinach Lasagna
Vegetable
Filling:
2 teaspoons olive oil
3 cups chopped leek (about 4)
1 tablespoon chopped fresh or 1
teaspoon dried rubbed sage
3 garlic cloves, minced
5 cups (1/2-inch) cubed peeled
butternut squash
1/2 cup dry white wine
1/2 cup water
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped
spinach, thawed, drained, and squeezed dry
Sauce:
3 Tablespoons all-purpose flour
2 1/2 cups 1% low-fat milk
1/4 cup (2 ounces) block-style Healthy
Choice Fat-free Cream Cheese or any fat-free cream cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
Remaining
ingredients:
1 1/4 cups (5 ounces) Healthy
Choice Garlic Lovers Cheese Shreds or shredded part-skim mozzarella cheese
3/4 cup (3 ounces) shredded sharp
provolone cheese
Cooking spray
12 cooked lasagna noodles
Sage sprigs (optional)
Preheat oven to 400°F.
To prepare vegetable filling, heat oil in a large nonstick skillet
over medium heat. Add leek, sage, and garlic; sauté 5 minutes. Add squash,
wine, and water; cover and cook 20 minutes or until squash is tender, stirring
occasionally. Stir in 1/4 teaspoon pepper and spinach.
To prepare sauce, place flour in a large saucepan, and gradually
add milk, stirring with a whisk until blended. Place over medium heat; and cook
until thick (about 10 minutes), stirring constantly. Remove from heat; add
cream cheese, nutmeg, and 1/8 teaspoon pepper, stirring with a whisk. Combine
cheese shreds and provolone cheese; set aside.
Spread 1/2 cup sauce in the bottom of a 13 x 9-inch baking dish
coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups vegetable
filling, 1/2 cup cheese mixture, and 1/2 cup sauce. Repeat the layers, ending
with noodles. Spread the remaining sauce over noodles. Cover and bake at 400°
for 30 minutes. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an
additional 10 minutes. Let stand 10 minutes before serving. Garnish with sage
sprigs, if desired.
Yield: 8 servings
NUTRITION PER SERVING: CALORIES 364(17%
from fat); FAT 6.8g (sat 3.3g,mono 2.1g,poly 0.8g); PROTEIN 19.8g; CHOLESTEROL
15mg; CALCIUM 359mg; SODIUM 386mg; FIBER 5.5g; IRON 4mg; CARBOHYDRATE 57.1g
Source:
Cooking Light, SEPTEMBER 1999
Chocolate Oatmeal
1 cup skim milk
½ cup regular oats
1 generous heaping teaspoon unsweetened cocoa powder
Dash ground cinnamon (optional)
Dash vanilla extract (optional)
Dash instant coffee (optional)
Dash Kosher salt
Sugar or Splenda to taste
Throw everything except sugar or Splenda in a pot and whisk
together. Turn on heat and keep whisking
until it comes to a bubble. Lower heat
to simmer and stir occasionally until desired thickness. When finished, add sweetener to taste.
Source: Stephe and Mimi’s
Kitchen Experiments
Mashed Potato and Leek “Soufflé”
This is not technically a soufflé, but it puffs up like one- lots
of drama for only a little effort. Leeks
and fat-free milk instead of butter give it a wonderfully rich flavor. You can prepare the “soufflé” mixture up to 2
hours ahead of time, then pop it in the oven as soon as you’ve removed the
turkey.
4 medium (5-ounce) all-purpose potatoes, peeled and cut into
chunks.
1 leek, cleaned and sliced.
1 ¼ cups hot water
¼ teaspoon salt
Freshly ground pepper
2 Tablespoons fat-free milk
- Combine
the potatoes and enough cold water to cover in a medium saucepan. Bring to a boil. Reduce the heat and simmer until tender,
about 10 minutes. Drain, reserving
¼ cup of the cooking liquid. Set
aside.
- Spray
a medium nonstick skillet with nonstick spray and set over medium heat.
Add the leek, hot water, salt and pepper.
Sauté over medium-high heat, stirring occasionally and adding more
hot water, if necessary, until the leek is tender and the liquid has
evaporated.
- Mash
the potatoes with a potato masher or electric mixer; add the milk and the
reserved cooking liquid, one Tablespoon at a time, until the potatoes are
fluffy. Stir in the cooked leek.
- Spray
a 1-quart soufflé or baking dish with nonstick spray. Transfer the potato mixture to the dish;
cover and set aside until ready to bake (up to 2 hours ahead).
- Preheat
the oven to 450°F. Bake, uncovered, until the top is golden,
about 30 minutes.
Makes 4 servings.
Per serving (1 cup): 120
cal, 0g fat, 0g sat fat, 0mg cholesterol, 160mg sodium, 28g carbohydrate, 3g
fiber, 3g protein, 38mg calcium. 2
points.
Source: Weight Watchers magazine
Mock Risotto
4 cups low-salt
chicken broth
1 cup water
3 tablespoons
olive oil
1/2 large red
onion, chopped (about 1 cup)
1 1/2 cups
arborio rice (about 10 ounces)
1/2 cup shredded
Asiago cheese (about 1 ounce)
Bring broth and
1 cup water to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat oil in
heavy large saucepan over medium-high heat. Add onion and sauté until soft,
about 5 minutes. Add rice and stir 1 minute. Pour 2 1/2 cups warm broth mixture
into rice mixture; bring to boil, stirring. Reduce heat to low; cover pot and
simmer until liquid is absorbed, about 10 minutes. Add remaining broth mixture
to pot; bring to boil and stir 1 minute. Reduce heat to low; cover pot and
simmer until liquid is absorbed, about 10 minutes. Remove pot from heat and
stir in shredded Asiago cheese. Season to taste with salt and pepper. Cover and
let stand 5 minutes. Transfer risotto to bowl and serve.
Source: Bon Appetit, June 2006, via Epicurious.com
Mushroom Pasta Sauce
1 ½ lbs
mushrooms
2 T olive oil
1 c half &
half (milk)
2 T soy sauce
Sauté mushrooms
in olive oil.
Add milk & 2
T soy sauce.
Source: Paula Mattison
Pizza Crust
2 cups flour
1 package yeast,
dissolved in ¼ cup warm water with ½ tsp sugar
2 Tbsp oil
Up to 14 Tbsp (1
cup) milk (that means fill measuring cup with 2T oil, then fill the rest of the
way to 1 cup with milk).
OR
Dissolve yeast
in ¾ cup water. Add flour, salt and
sugar plus ¼ cup milk and the oil.
Source: Ed O’Day
Pizza Sauce
1 can tomato
paste
1 can tomato
sauce
¼ tsp black
pepper
1 tsp salt
1 Tbsp oil
1 tsp oregano
Garlic
Onion
2-3 Tbsp
parmesan cheese
Simmer slowly.
Source: Ed O’Day
Puffy Egg
An O’Day family
favorite
2T butter
2 eggs
½ cup milk
½ cup flour
Heat pan with
butter in the oven. Mix remaining
ingredients well and pour into hot pan. Bake at 425°F for 15-20 minutes.
Can top with 2T
powdered sugar, 1 T lemon, nutmeg.
Cardamom works as nicely as nutmeg.
Original called
for 4T butter, but 2T works just as well.
Source: Pat O’Day
Really the Best Ever Mac ‘n’ Cheese
Note: Use large
shells such as chiocciole or conchiglie, or large elbow macaroni.
½ cup panko bread crumbs
1 tsp melted butter
½ cup (1 stick) butter
½ cup flour
5 cups milk
½ tsp dry mustard
¼ tsp white pepper
¼ tsp cayenne pepper
1/8 tsp nutmeg
1 tsp salt
1 bay leaf
4 cups shredded mild cheddar cheese, divided
3 cups shredded Swiss Gruyere cheese
1 lb shells or elbow macaroni, cooked according to package
directions in salted water
½ cup heavy cream
Heat oven to 350°F.
Toss the panko bread crumbs with melted butter on a small baking
pan. Toast the bread crumbs until
lightly browned, about 10 minutes. Set
aside to cool.
In a large saucepan, heat the butter over medium heat until
melted, then stir in the flour. Heat and
stir until the mixture is smooth and bubbling, about 2 minutes. Remove from heat and whisk in the milk. Add the dry mustard, white and cayenne
pepper, nutmeg, salt and bay leaf. Heat
and stir to boiling, then reduce heat to a low simmer and cook 30 minutes,
stirring occasionally. Remove the bay
leaf.
Stir in 3 cups of cheddar and all the Gruyere until
melted. Pour the sauce over the cooked
macaroni in a large bowl, stirring until all of the macaroni is coated. Pour the macaroni into a well-buttered 9”x13”
casserole. Drizzle heavy cream around
the edges of the casserole. Sprinkle on
the remaining 1 cup cheddar, then the roasted bread crumbs.
Cover the casserole with aluminum foil. Bake 20 minutes. Remove the foil and bake
uncovered an additional 10 minutes. Put
under a preheated broiler for 5 minutes.
Serves 16.
Source: Los Angeles
Times, via The Week magazine, November 24, 2006
Ricotta Gnocci
Gnocchi:
1 (8 ounce)
container ricotta cheese
2 eggs
1/2 cup freshly
grated Parmesan cheese
1 teaspoon salt
1 teaspoon
pepper
1 teaspoon
garlic powder
1 cup
all-purpose flour, or as needed
Sauce:
3 tablespoons
olive oil
1 tablespoon
minced garlic
1 (15.5 ounce)
can diced tomatoes
1 dash crushed
red pepper flakes (optional)
6 basil leaves,
finely shredded
Salt and pepper
to taste
8 ounces fresh
mozzarella cheese, cut into
small chunks
1. Stir together the ricotta cheese, eggs,
Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly
combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft
dough.
2. Divide the dough into 3 or 4 pieces, and
roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch
pieces, and place on a lightly floured baking sheet. Place in the refrigerator
until ready to use.
3. Heat olive oil in a saucepan over medium
heat. Stir in garlic, and cook until softened and fragrant, about 1 minute.
Pour in diced tomatoes and red pepper flakes; bring to a simmer over
medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to
taste with salt and pepper.
4. While sauce is simmering, bring a large
pot of lightly salted water to a boil over high heat. Boil the gnocchi until
they float to the surface, 1 to 2 minutes, then drain.
5. To assemble the dish, stir the cubed
mozzarella cheese into the sauce and allow the heat of the sauce to soften, but
not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce
overtop.
Source: www.AllRecipes.com
Sesame Peanut Noodles
One of Mimi’s all-time favorites.
3 cloves garlic, minced
¼ c sliced green onions
¼ c peanut butter
1T rice vinegar
1T soy sauce
2t sugar
½ t crushed red pepper
½ t ground ginger
1 t toasted sesame oil.
Mimi prefers House of Tsang brand Pure Sesame Seed Oil, available at
Stop & Shop
Use food processor, process garlic until minced, then add
remaining ingredients. Process until
smooth.
Mix with ½ lb spaghetti, drained but not rinsed.
¼ recipe = 6 points
Source: Mimi
Mattison.
Spaghetti Sauce à la Mattison
1 pepper
1 clove garlic
3 medium onions
¼ c celery
½ c olive oil.
3 cans tomato paste (18oz
total)
2 large cans tomato puree
1 large can whole tomatoes
1 T oregano
½ c sherry or red wine
2 T salt
½ T pepper
3 T sugar
Dice pepper, garlic, onions,
celery. Sauté in olive oil. Add tomato paste, puree, tomatoes, oregano,
sherry, salt, pepper, sugar.
Bake at 225˚, covered, for
6 hrs, stirring occasionally.
Source: Paula Mattison.
Spaghetti Sauce à la O’Day
¾ cup chopped onion
2 medium crushed garlic cloves
2 Tbsp olive oil
12 oz. tomato paste
2 1/3 cups water or (optional)
tomato sauce
1 tsp oregano
1 tsp basil
1 tsp parsley
1 tsp sugar
½ tsp salt
¼ tsp ground black pepper
½ c green pepper
Sautee onions, garlic, green
pepper. Stir in paste, sauce/water,
seasonings. Boil, uncovered, 30 minutes.
Source: Stephen O’Day
Spaghetti Sauce: Roasted Tomato Sauce
2 lbs. Roma
tomatoes, cut in half
5 cloves garlic,
smashed
1 medium yellow
onion, quartered
1 carrot,
unpeeled and chopped into large pieces
2 tsp. kosher
salt, plus more to taste
1 tsp. ground
black pepper, plus more to taste
2 tbsp. olive
oil
3-4 basil leaves
1/4 tsp. dried
thyme
2 tbsp. unsalted
butter
1/4 tsp. sugar
Preheat oven to
350 degrees.
Line a baking
sheet (with sides at least 1-inch deep) with parchment paper. Lay out the
tomato halves (skin-side down), onion, garlic and carrot and sprinkle with
salt, pepper and thyme. Try to make this only one layer to allow for maximum
roasting. Drizzle olive oil all over.
Bake for 60 – 75
minutes, or until the edges of the tomatoes and onions begin to turn black.
Carefully transfer the roasted contents to a food processor or blender (or a
large mixing bowl, if using a stick blender), add the basil leaves and pulse
until smooth.
Transfer the
pureed contents to a large skillet and heat over medium-high heat. Add thyme, unsalted butter, sugar and more
salt or pepper, to taste.
Source: www.asweetpeachef.com “Roasted Tomato Sauce”
Mimi made this
9/4/11. Out of this world!
Spaghetti with Tomato-Meat Sauce
2 tsp olive oil
1 large onion(s), chopped
1 medium carrot(s), finely
chopped
3 medium garlic clove(s),
minced
1 pound uncooked lean ground
beef (with 7% fat)
28 oz canned crushed tomatoes,
in tomato puree
1/4 tsp table salt
1/4 tsp red pepper flakes,
crushed
1/4 tsp dried basil
3 cup cooked whole-wheat
spaghetti, kept hot
Heat oil in a large nonstick
skillet over medium-high heat. Add onion, carrot and garlic. Cook, stirring
frequently, until onion is translucent, about 6 minutes.
Add ground beef to skillet.
Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
Stir in tomatoes and puree,
salt, red pepper flakes and basil; bring to a boil. Reduce heat and simmer 5
minutes for flavors to blend and for sauce to thicken slightly; spoon sauce
over spaghetti. Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per
serving.
Notes:
Refrigerate extra sauce for up
to 3 days or freeze for up to 2 months.
Add a delicious
Parmesan-infused crumb topping to spaghetti recipes: Heat 1 teaspoon of olive
oil in a small nonstick skillet. Add 1/3 cup of coarse whole-wheat bread
crumbs. Cook on high heat for 1 minute, shaking skillet constantly, until
crumbs are aromatic and slightly browned. Sprinkle with 1 tablespoon of grated
Parmesan cheese and shake well to coat. Remove from heat and sprinkle 1
tablespoon of crumbs over each dish just before serving. (Adds 1 POINTS value
per serving.)
POINTS® Value: 5
Servings: 6
Preparation Time: 20 min
Cooking Time: 15 min
Level of Difficulty: Easy
We all need comfort food from
time to time and this meat sauce does the trick. It's wonderful spooned over
pasta, a baked potato, couscous or barley.
Source: Weight Watchers.com
Spinach, Feta, and Caramelized Onion Quiche
6 tablespoons butter (hush up
-- butter's good for you!)
2 medium onions, sliced
5-6 oz. fresh spinach leaves,
washed and dried
6 medium eggs (I suppose 4
large might be right, but who knows)
1 cup sour cream
8 oz. feta cheese, crumbled
a few pieces of marinated
sun-dried tomatoes, optional
2 pie crusts, not deep-dish
Sauté onions in butter on medium-to-low
heat until caramelized (I think it took about 30 minutes, but I'm not sure).
Add spinach. Cook and stir until spinach wilts and most of the moisture seems
gone. Set aside. Whisk together eggs and sour cream until creamy. Stir in feta
and vegetable mixture, and tomatoes if desired. Pour into pie crusts (do not
defrost first if frozen). Bake on cookie sheet on middle rack for 40 minutes or
until tops are beginning to be golden brown and crusts are golden brown. Let
stand for 5 minutes or so, then eat.
This is labeled as the
Signature Dish of Serene on the website.
Serene is a cooking group member.
Source: www.RecFoodCooking.com/sigs/Serene
Spinach Lasagna
Here's a folate-rich recipe
that makes getting your Bs a simple matter.
Cooking spray
1 cup chopped onion
1 cup sliced mushrooms
3 ounces 1/3-less-fat cream
cheese (about 1/3 cup)
1 (12-ounce) container 1% low-fat
cottage cheese
1/3 cup low-fat sour cream
1/2 cup grated Parmesan cheese
2 large eggs
2 (10-ounce) packages frozen chopped
spinach, thawed, drained, and squeezed dry
12 cooked lasagna noodles
1 (27.5-ounce) jar low-fat chunky
mushroom pasta sauce
1 cup (4 ounces) shredded
part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup (2 ounces) shredded sharp
cheddar cheese
Preheat oven to 350°.
Heat a medium nonstick skillet coated with cooking spray over
medium-high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set
aside.
Beat the cream cheese at medium speed of a mixer until smooth; add
the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating
well. Add the onion mixture and spinach, and beat well.
Spread 1/2 cup of the spinach mixture in the bottom of a 13
x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the
spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4
cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the
layers, ending with Parmesan cheese.
Cover and bake at 350° for 50 minutes. Sprinkle with cheddar
cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.
Yield: 8 servings
NUTRITION PER SERVING:
CALORIES 413(29% from fat); FAT 13.3g (sat 7.5g,mono 3.7g,poly 0.9g);
PROTEIN 26.7g; CHOLESTEROL 90mg; CALCIUM 400mg; SODIUM 834mg; FIBER 5.3g; IRON
4.2mg; CARBOHYDRATE 47.9g
Source: Cooking Light, OCTOBER 1997,
via CookingLight.com
Spinach Soufflé
2 cartons cottage cheese (24oz
total)
6 eggs
4 T flour
1/4 c. butter
1/2 lb American cheese
2-3 boxes spinach, chopped (try
2 1/2... 3 is too much)
Beat eggs. Add 4T flour, then cheese, butter, cooked
spinach, and salt & pepper.
350˚, 1 hour.
Source: Ed O’Day
Strata: Caramel Strata
1 cup dark brown sugar
1/2 cup margarine
2 Tbsp. light corn syrup
12 slices FIRM white bread, crusts removed
1-1/2 cups milk
6 eggs (or substitute)
1 tsp. vanilla
Spray 9x13 baking dish.
Combine sugar, margarine and corn syrup in saucepan and heat on med-high
until mixture comes to a boil.
Pour into prepared pan, spreading to make an even layer; cool.
Arrange 6 slices bread to make a single layer; cover with a second layer of
bread.
Whisk milk, vanilla and eggs together; pour over bread. Cover and chill
overnight.
Preheat oven to 350˚.
Bake about 40 minutes. until puffed and golden brown.
Allow to rest 10 minutes. before cutting. Serve warm.
This is an easy, yummy recipe that we love (it's
like French toast).
I make it for Christmas morning.
You start it the night before and just pop it into the oven in the morning.
Source:
Posted by LilSis on December 19, 1997.
Downloaded by Stephe from the Internet in 2006.
Strata: Overnight Caramel
Strata
If you would like a bit of change in this recipe,
you can put slices of canned pineapple over the syrup mixture and then lay the
bread on top of the pineapple. When it is served, turn it over and it resembles
a pineapple upside down cake.
1 cup firmly packed brown sugar
1/2 cup butter
2 Tablespoons light corn syrup
12 slices sandwich bread (I use Texas Toast), with
crusts removed
6 eggs, beaten
1-1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Combine sugar, butter and corn syrup in heavy small
saucepan. Stir mixture over medium low, heat until butter melts and sugar
dissolves. Bring to a boil. Pour into 13 x 9 x 2-inch glass baking dish. Tilt
the dish to coat the bottom evenly. Arrange 6 bread slices in a single layer
atop caramel, trimming bread to fit. Whisk the milk, eggs, vanilla, and salt in
a bowl to blend. Pour over the bread, Cover and refrigerate overnight.
Preheat oven to 350˚. Bake strata uncovered until
bread is puffed and light golden brown, about 40 minutes. Let stand five
minutes. Cut into 6 portions. Using spatula, invert each portion onto plate so
that caramel side faces up. Garnish with fruit and serve.
Serves: 6
Source: Downloaded from 1st Traveler's Choice Internet Cookbook.
(www.virtualcities.com)
Strata: Sausage and
Cheese Strata with Sun-dried Tomatoes
This do-ahead brunch dish makes excellent use of leftover bread.
Add a layer of salsa and Monterey Jack cheese for a Southwest flair; or replace
the sausage and sun-dried tomatoes with some sautéed onions and Gruyère cheese
for a French twist.
1/2 cup sun-dried tomatoes (not oil packed), chopped
12 ounces hot Italian sausage, casing removed
3 1/2 cups milk (do not use low-fat or nonfat)
8 large eggs
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
11 slices white sandwich bread (about 1 pound), crusts trimmed, bread
cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
Chopped fresh parsley
Place sun-dried tomatoes in medium bowl. Pour enough boiling water
over to cover. Let stand until softened, about 15 minutes. Drain.
Sauté sausages in heavy medium skillet over medium heat until
cooked through, breaking up with back of spoon, about 5 minutes. Using slotted
spoon, transfer sausage to paper towels and drain well.
Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme,
salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread,
onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover
and refrigerate at least 4 hours or overnight.
Preheat oven to 375°F. Bake strata uncovered until puffed and
golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and
bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5
minutes. Sprinkle with parsley.
Serves 8
Source: Bon Appétit, April 1996, via Epicurious.com
Strata: Spinach and
Cheese Strata
1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as
possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate
heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon
pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove
from heat.
Spread one third of bread cubes in a buttered 3-quart
gratin dish or other shallow ceramic baking dish and top evenly with one third
of spinach mixture. Sprinkle with one third of each cheese. Repeat layering
twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2
teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over
strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to
absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature
30 minutes.
Bake strata, uncovered, in middle of oven until puffed,
golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before
serving.
Cooks' notes:
Active time: 30 min Start to finish: 10 hr (includes
chilling)
Strata can be chilled up to 1 day. Let stand at room
temperature 30 minutes before baking.
Makes 6 to 8 servings.
Source: Gourmet,
February 2003, via Epicurious.com
Summer Squash Pizza Crust
4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste
Preheat oven to 350 degrees F (175 degrees C).
Once zucchini or summer squash has been shredded (I
recommend a food processor) lightly salt the squash and transfer it to a
strainer. Let stand 15 to 30 minutes and press all remaining liquid out of
squash.
In a medium-sized mixing bowl, combine squash, flour,
Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
Spread the mixture into a greased and floured jelly roll
pan. Bake for 25 minutes in the preheated oven.
Remove the crust from the oven and change the oven's
temperature to broil. Brush the top of the crust with oil, and then broil the
crust for 3 to 5 minutes until the top is lightly browned.
Allow the crust to cool slightly and slide spatula underneath
all edges and under the middle. Place a large baking sheet over the top of the
crust and gently flip the crust over so that the bottom of the crust is now
facing upwards. Because it can be difficult to flip the crust smoothly, it may
be necessary to cut the crust in half to facilitate the flipping of the crust.
If you want to omit the flipping stage, that is okay, but the crust won't be as
crunchy.
Brush the top of the crust with oil and broil for another 3
to 5 minutes until the top is browned. Cover with toppings as desired.
Nutritional Information: Servings Per Recipe: 8; Amount Per
Serving; Calories: 132; Total Fat: 5.8g; Cholesterol: 66mg; Sodium: 218mg;
Total Carbs: 11.3g; Dietary Fiber: 1g; Protein: 8.7g
Source:
Allrecipes.com
Tostadas
1 16-oz can of
refried beans
A little oil
1 bunch
cilantro, chopped
Corn tortillas
1 onion
(chopped)
Cheese (cheddar,
jack, Swiss, whatever)
Cumin to taste
Lime juice to
taste
Sautee the
onions & cilantro until onion is soft.
Add the beans,
cumin & juice.
Simmer about 5
min.
Spoon mixture
onto the tortillas.
Top with cheese
and bake 350˚ until the
cheese melts.
Plain yogurt is
great on top of the tostada after it’s baked.
So is avocado.
Source: Mimi’s friend, Claire.
Ziploc Omelet
Have guests write their names on quart-sized Ziploc freezer
bags with permanent marker.
Crack 2 eggs (large or extra large) into each bag (not more
than 2).
Shake to combine them.
Put out a variety of ingredients such as: cheeses, ham,
onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag
and shakes.
Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13
minutes.
You can usually cook 3-8 omelets in a large pot. For
more make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be
prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake.
Everyone gets involved in the process and it's a great conversation starter.
Tip: Get these ready
the night before. In 13 minutes, you have breakfast!
Source: E-mail from
Bonnie Bresnahan
VEGETABLES & SIDES
Baked Beans
1 lb navy pea beans
1 onion, whole
¼ lb salt pork
¾ c sugar
3 T molasses
Soak beans overnight covered in water.
Wash in colander, remove back to pan, cover with water.
Add whole onion and salt pork. Cook covered on stove till beans are
crushable.
Simmer.
Transfer to casserole dish and add sugar, & molasses.
Bake at 350˚F, covered, 2 to 2 ½ hours (last half
uncovered).
Source: Paula
Mattison
Braised Baby Bok Choy
1 cup chicken broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil
Bring broth and butter to a simmer in a deep large heavy
skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender,
about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm,
covered.
Boil broth mixture until reduced to about 1/4 cup, then
stir in sesame oil and pepper to taste.
Pour mixture over bok choy.
Makes 2 servings.
Source: Gourmet,
October, 2000
Butternut Squash Risotto
2 lb butternut squash
2 T butter
2 T olive oil
1 1/2 C onion -- diced
1 T garlic -- minced
2 1/2 C Arborio rice
3/4 C dry white wine
7 C rich chicken or vegetable
stock
1 1/2 C freshly grated Parmesan
or Asiago cheese
1 t grated lemon zest
1/4 t freshly grated nutmeg
Salt
freshly ground pepper
Chopped chives
shaved Parmesan and basil oil
- Peel the squash and remove seeds. Cut
into small 1/4 inch dice. Set aside.
- Heat the butter and oil together in a
deep saucepan and sauté the onions and garlic until soft but not browned.
- Add the squash and rice and continue
to sauté and stir for 2-3 minutes longer.
- Add wine and stir until absorbed.
- Add stock in 1/2 cup increments stirring
until absorbed.
- Continue adding stock and stirring
until rice is creamy on outside but has some texture to it.
- Gently stir in cheese, zest, nutmeg
and correct seasoning with salt and pepper.
- Serve immediately in warm bowls
garnished with chopped chives, additional Parmesan and a drizzle of fresh
basil oil, if desired.
Source: Downloaded from Mastercook II years ago by
Stephe
Recipe By: COOKING RIGHT
SHOW#CR9665
Carrot and Radish Bundles
2 carrots, sliced into julienne
(about 1 cup)
4 to 6 red radishes, trimmed
and sliced into julienne (about 1 cup)
½ cup snow-pea shoots
1 cup packed fresh mint leaves
2 Tablespoons rice-wine vinegar
Coarse salt
Freshly ground pepper
1 small head Bibb lettuce,
leaves separated.
- In
a medium bowl, combine carrots, radishes, pea shoots, and mint. Add vinegar. Season with salt & pepper. Toss gently to coat.
- Place
a small handful of vegetable filling on a lettuce leaf. Fold sides over filling, and roll up to
make a bundle. Repeat with
remaining ingredients. Serve
chilled or at room temperature.
We cut the carrots and radishes
into fine strips on a mandoline; you can also shred them on the large holes of
a box grater.
Prep Time: 15 min. Total time:
25 min. Serves 4
Source: Martha Stewart Living recipe card, March,
2003.
Cauliflower with Indian Spices
1 tablespoon butter
1 tablespoon canola oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 small tomato, finely chopped
1 medium head cauliflower,
separated into small florets
salt and pepper
1. In a large skillet, melt
butter and oil over medium heat. Add cumin, coriander, and ginger. Cook spices
until fragrant, about one minute.
2. Add tomato and cauliflower
florets to skillet. Gently mix until cauliflower is evenly coated with spice
mixture. Add 1/4 cup water. Cover; cook 20 minutes, until cauliflower is
tender. Season to taste with salt and pepper.
Source: Atkins.com
Chana Masala
1 Tablespoon vegetable oil
1 teaspoon cumin seeds
2 small onions, finely diced (1
½ cups)
2 cloves garlic, minced
1 ½ cups crushed canned
tomatoes
2 cans chickpeas, drained and
rinsed
½ jalapeño pepper, seeded and
very finely diced
1 teaspoon garam masala (a
blend of dry-roasted spices that can be found in the international section of
most large supermarkets
1 teaspoon coarse salt
¼ cup freshly chopped cilantro
1.
Heat oil in a large
skillet over high heat. Add cumin seeds
and cook until they begin to pop, about 30 seconds. Add onions, and cook until they begin to
brown. Add garlic, and cook 1 minute
more.
2.
Add tomatoes, chickpeas,
jalapeño, garam masala, and salt. Reduce
heat to low, and simmer 10 minutes. Stir
in cilantro, and serve.
Serves 4
Source: Martha Stewart Living, October, 2000
1 pound sweet Italian sausage,
casings removed (or without casings)
1/4 cup butter
6 cups coarsely chopped leeks
3 tart apples - peeled, cored
and chopped
2 cups chopped celery
4 teaspoons poultry seasoning
2 teaspoons dried rosemary,
crushed
1 cup dried cranberries
(note: we used Craisins)
12 cups white bread cubes,
baked until slightly dry
1 1/3 cups chicken stock
salt and black pepper to taste
Cook and stir sausage in a
large skillet over medium heat, crumbling coarsely, for about 10 minutes.
Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
Into the same pan melt the
butter. Add the leeks or onions, apples, celery and poultry seasoning; cook
until softened, about 10 minutes. Add the rosemary, dried cranberries and
cooked sausage. Mix all with the dried bread cubes. Season to taste with salt
and pepper. Moisten with the chicken stock.
Stuff turkey with about 5 cups
for a 14 pound turkey. Add additional chicken stock to moisten stuffing if
needed. Remaining stuffing can be baked in a covered buttered casserole at 350
degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15
minutes to brown top.
Source: AllRecipes.com
Notes: We made this in 2011 to go with the Maple
Roast Turkey and Gravy. We didn't have
the fresh herbs, so we substituted dried at a 1/3 ratio. The stuffing was delicious!
Creamed Spinach
2 10-oz bags spinach
2 Tablespoons minced shallots
2 teaspoons flour
1/8 teaspoon salt
1/8 teaspoon nutmeg
½ cup milk
½ cup light cream cheese
Cook it.
Source: Mimi Mattison
Five-Vegetable Stir-Fry
Nonstick vegetable oil spray
2 teaspoons vegetable oil
4 medium carrots, peeled, cut diagonally into 1/4-inch-thick slices
1 large onion, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch triangular pieces
3 cups small broccoli florets
3 cups sliced red cabbage
1/2 cup canned low-salt chicken broth
3 tablespoons chopped fresh mint
Spray large nonstick skillet with vegetable oil spray. Heat
1 tablespoon oil in skillet over medium-high heat. Add carrots, onion and bell
pepper. Sauté 6 minutes. Add 1 teaspoon oil, broccoli and cabbage. Add broth;
stir-fry until cabbage wilts and vegetables are crisp-tender, about 8 minutes.
Stir in mint. Season with salt and pepper.
Per serving: calories, 79; total fat, 2g; saturated fat,
0.5mg; cholesterol 0.
Makes 6 servings.
Source: Bon Appétit,
August 1996, via Epicurious.com
Fresh Spring Rolls with Dipping Sauce
Dipping Sauce:
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 tablespoon chile paste with garlic
1 teaspoon sugar
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
Spring Rolls:
12 (8-inch) round sheets rice paper
3 green leaf lettuce leaves, quartered
3 cups fresh broccoli sprouts or alfalfa sprouts
36 (2-inch) julienne-cut carrot strips
36 (2-inch) julienne-cut cucumber strips
36 (2-inch) julienne-cut yellow bell pepper strips
24 medium shrimp, cooked, peeled, and halved lengthwise
36 fresh mint leaves
To prepare sauce, combine first 7 ingredients, stirring with a whisk until
sugar dissolves; set aside.
To prepare spring rolls, add hot water to a large, shallow
dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30
seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1
lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3
cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold
sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to
seal. Place spring roll, seam side down, on a serving platter (cover to prevent
drying).
Repeat procedure with remaining rice paper, lettuce,
sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping
sauce.
Yield: 6 appetizer servings (serving size: 2 rolls and 2 teaspoons sauce)
NUTRITION PER SERVING: CALORIES 101(7%
from fat); FAT 0.8g (sat 0.2g,mono 0.1g,poly 0.3g); PROTEIN 7.8g; CHOLESTEROL
44mg; CALCIUM 40mg; SODIUM 418mg; FIBER 2.1g; IRON 1.7mg; CARBOHYDRATE 16.8g
Delicious, per Mimi.
Source: Cooking
Light, APRIL 2004 ,
via CookingLight.com
Fries: Cheese Fries
1 1/2 pounds baking potatoes, peeled and cut into
thin strips
1 tablespoon grated Parmesan cheese
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
Preheat oven to 450°.
Combine all ingredients in a bowl, and toss well. Arrange
potatoes in a single layer on a baking sheet. Bake at 450° for 35 minutes or
until golden.
Yield: 4 servings
NUTRITION PER SERVING: CALORIES 200(18%
from fat); FAT 4g (sat 0.9g,mono 1.1g,poly 1.7g); PROTEIN 3.9g; CHOLESTEROL
1mg; CALCIUM 27mg; SODIUM 178mg; FIBER 2.6g; IRON 0.7mg; CARBOHYDRATE 37g
Source: Cooking Light, JULY 1996 via
CookingLight.com
Fries: Chili Fries
1 1/2 pounds baking potatoes, peeled and cut into
thin strips
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
Preheat oven to 450°.
Combine all ingredients in a bowl; toss well. Arrange
potatoes in a single layer on a baking sheet. Bake at 450° for 35 minutes or
until golden.
Yield: 4 servings
NUTRITION PER SERVING: CALORIES 199(17%
from fat); FAT 3.8g (sat 0.7g,mono 1.1g,poly 1.8g); PROTEIN 3.6g; CHOLESTEROL
0.0mg; CALCIUM 16mg; SODIUM 314mg; FIBER 3g; IRON 0.9mg; CARBOHYDRATE 37.6g
Source: Cooking Light, JULY 1996 via
CookingLight.com
Fries: Oven Fries from
Cooking Light
1 1/2 pounds baking
potatoes, peeled and cut into thin strips
1 tablespoon vegetable oil
1/2 teaspoon salt
Preheat oven to 450°.
Combine all ingredients in a
bowl; toss well. Arrange the potatoes in a single layer on a baking sheet. Bake
at 450° for 35 minutes or until golden.
Yield: 4 servings
NUTRITION PER SERVING: CALORIES 193(17% from fat); FAT 3.6g (sat
0.7g,mono 1g,poly 1.7g); PROTEIN 3.3g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM
301mg; FIBER 2.6g; IRON 0.6mg; CARBOHYDRATE 36.6g
Source: Cooking Light, JULY 1996 via CookingLight.com
Fries: Oven Fries from Cooks Illustrated
Low fat is never
a good excuse for lousy food, and oven fries should be no exception. Abysmal flavor and texture aren’t worth the
savings in calories, especially when these “lite” fries taste like overroasted
potatoes with thick, leathery crusts and hollow interiors. In other cases, they are limp, whitish, mealy
and bland – a complete failure in all respects.
Yet easy and clean oven cooking – as opposed to deep-frying in a pot of
hot, splattering oil – is such an engaging proposition that I decided to enlist
temporarily in the low-fat army to see if you could make an oven fry worth
eating on its own terms. If it didn’t
have a golden, crisp crust and a richly creamy in
Take care to cut
the potatoes into evenly sized wedges so that all of the pieces will cook at
about the same rate. Although it isn’t
required, a non-stick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to
the pan but, because of its dark color, encourages deep and even browning. Whether you choose a nonstick baking sheet or
a regular baking sheet, make sure that it is heavy duty. The intense heat of the oven may cause
lighter pans to warp.
3 russet
potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to
12 evenly sized wedges
5 tablespoons
vegetable or peanut oil
Salt and ground
black pepper
1.
Adjust
oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with
hot tap water; soak 10 minutes.
Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet (see note)
with 4 tablespoons oil and sprinkle evenly with ¾ teaspoon salt and ¼ teaspoon
pepper. Set aside.
2.
Drain
potatoes. Spread potatoes out on triple
layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out the now-empty bowl; return
potatoes to bowl and toss with remaining 1 Tablespoon oil. Arrange potatoes in single layer on prepared
baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until
bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking
sheet after 10 minutes. Using metal
spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge,
keeping potatoes in single layer.
Continue baking until fries are golden and crisp, 5 to 15 minutes
longer, rotating pan as needed if fries are browning unevenly.
3.
Transfer
fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to
taste and serve.
Source: Cooks Illustrated
Garden Vegetable Casserole
3 c (about 1/2 medium head) cauliflower florets
3 c (about 6 medium) carrots, sliced diagonally, 1/2 inch
thick
3 c (about 1 large bunch) broccoli, cut into 1-inch pieces
1/2 c reduced-calorie mayonnaise
1/2 c plain low-fat yogurt
6 t prepared horseradish(optional)
5-6 green onions(white and green parts), thinly sliced
1/2 c fine dry bread crumbs
2 T reduced-calorie margarine, melted
1/2 c sharp cheddar cheese, grated
fresh parsley and paprika
In a microwave-safe bowl, microwave cauliflower, carrots
and broccoli on high for 6-7 minutes until crisp-tender.
In a small mixing bowl, combine mayonnaise, yogurt,
horseradish, and green onions.
Add 1/4 t salt & pepper, if desired, or to taste.
Place vegetables in a 2-qt casserole dish.
Spread mayonnaise mixture over the vegetables.
Sprinkle on bread crumbs; drizzle margarine on top.
Bake, covered, in a 350˚ oven for 15 minutes.
Remove cover and sprinkle cheese over top; bake an
additional 5 minutes until topping is golden and cheese is melted.
Garnish with fresh chopped parsley and paprika.
Yield: 12 servings.
Per serving: 163 calories, 7 g protein, 17 g carbohydrate, 9 g fat
(44%).
Source: Photocopied
page from Paula Mattison.
Indian Spiced String Beans
1 teaspoon coarse salt, plus
more for seasoning
1 lb string beans, stem ends
trimmed
2 teaspoons vegetable oil
1 teaspoon brown mustard seeds
1 small yellow onion (about 4
ounces), peeled and thinly sliced into rounds
2 teaspoons minced ginger
(1/2-inch piece)
1.
Fill a large bowl with
ice and water. Bring a pot of water to a
boil, and add 1 teaspoon salt and string beans.
Cook until bright green, about 3 minutes, and drain into a
colander. Transfer to ice bath to stop
cooking, drain again, and set aside.
2.
Place a large skillet
over high heat, and add oil. When very
hot, add mustard seeds and cook until the seeds begin to pop, about 30 seconds. Add onion and cook, stirring until they begin
to brown, 3 to 4 minutes. Add ginger and
cook 1 minute more. Add reserved string
beans, and cook, stirring until hot.
Season with salt to taste.
Serves 4
Source: Martha Stewart Living, October, 2000
Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper
4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch
pieces
1/4 cup light soy sauce
1 tablespoon rice vinegar
3 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
12 ounces broccoli, stems peeled and cut into 1/2-inch
pieces, florets cut into 1-inch pieces
2 tablespoons water
1 teaspoon honey
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
2 tablespoons thinly sliced green onion
Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed
red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
Steam broccoli until crisp-tender, about 3 minutes. Set
aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2
tablespoons water, honey and cornstarch into marinade.
Heat oil in large nonstick skillet over high heat. Add
marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade
mixture and sauté until broccoli is heated through and sauce thickens, about 3
minutes. Transfer to bowl. Sprinkle with green onion and serve.
Serves 4 as a side-dish.
Source: Bon Appétit
Cooking For Health, January 1999 via Epicurious.com
Mashed Potatoes with Roasted Garlic and Rosemary
|
Yukon gold potatoes taste richer and whip up creamier
than russets, but you can use either variety.
2 whole garlic heads
2 pounds cubed peeled Yukon gold potato
1 cup chopped onion
2 tablespoons plain fat-free yogurt
1 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 350˚.
Remove white papery skin from garlic heads (do not peel or
separate the cloves). Wrap each head separately in foil. Bake at 350° for 1
hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard
skins.
Place potato and onion in a saucepan; cover with water, and
bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is
tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining
ingredients; mash with a potato masher.
Yield: 8 servings (serving size: 1/2 cup)
NUTRITION PER SERVING: CALORIES 93(2%
from fat); FAT 0.2g (sat 0.1g,mono 0.0g,poly 0.1g); PROTEIN 2.8g; CHOLESTEROL
0.0mg; CALCIUM 30mg; SODIUM 230mg; FIBER 2.1g; IRON 0.9mg; CARBOHYDRATE 21g
Source: Cooking Light, NOVEMBER 2000 via
CookingLight.com
Mashed Yams in Orange Cups
Hollowed-out orange halves are filled with mashed yams and
topped with marshmallow crème and pecans.
6 pounds large yams (red-skinned sweet potatoes)
3/4 cup marshmallow crème
9 tablespoons butter, room temperature
6 tablespoons maple syrup
3 large eggs 9 large oranges
Additional marshmallow crème
36 pecan halves
Pierce each yam all over with fork. Working in 2 batches,
cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12
minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow
crème, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk
in eggs. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 350°F. Cut thin slice from top and bottom
of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp;
reserve for another use. Place orange cups on 2 baking sheets. Divide yam
mixture equally among cups. Top each with dollop of marshmallow crème and 2
pecan halves. Bake until beginning to brown, about 30 minutes.
Makes 18.
Mimi made these at Christmas and they were a HUGE hit.
Source: Bon Appétit,
November 2001, via Epicurious.com
Pommes Anna
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
2 1/2 tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into 1/8-inch-thick
slices
1 tablespoon unsalted butter, melted and divided
1 tablespoon chopped fresh flat-leaf parsley, optional
Preheat oven to 450°.
Combine salt and pepper in a small bowl.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or
ovenproof heavy skillet over medium heat. Arrange a single layer of potato
slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4
teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat
the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at
450° for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes
are golden. Loosen edges of potatoes with a spatula. Place a plate upside down
on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.
Yield: 8 servings
(serving size: 1 wedge)
Nutritional Information:
CALORIES 208(23% from fat); FAT 5.2g (sat 3.2g,mono 1.5g,poly 0.3g);
PROTEIN 3.4g; CHOLESTEROL 14mg; CALCIUM 11mg; SODIUM 353mg; FIBER 2.6g; IRON
0.7mg; CARBOHYDRATE 36.7g
Source: Cooking
Light, APRIL 2001
Rice with Raisins and
Almonds
1 tablespoon butter
1/3 cup finely chopped onion
1 cup uncooked white rice
2 tablespoons raisins
1 1/2 cups chicken broth
salt and pepper to taste
1/4 cup sliced almonds
Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until
tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 15 to 20 minutes, or
until rice is cooked and liquid is absorbed. Stir in almonds before
serving. Note: using bouillon rather
than broth eliminates the need for salt.
A little black pepper is a nice touch, though.
Source:
Allrecipes.com
Roasted Asparagus
1 bunch asparagus
Olive oil spray
Kosher salt
Freshly ground black pepper
Place asparagus on cookie sheet, lined with foil or Silpat if you want to keep
the sheet clean.
Spray generously with olive oil spray.
Sprinkle on kosher salt and pepper.
Roast at 400°F for 16 minutes.
Source: Stephen O’Day, via the internet and
some guesswork
Roasted Cauliflower
2 teaspoons olive oil
2 medium onions, quartered
5 garlic cloves, halved
4 cups cauliflower florets (about 1 1/2 pounds)
Cooking spray
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
Preheat oven to 500°.
Heat oil in a large skillet over medium heat. Add onions
and garlic; cook 5 minutes or until browned, stirring frequently. Remove from
heat.
Place onion mixture and cauliflower in a roasting pan
coated with cooking spray. Combine water and mustard; pour over vegetable
mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500° for 20
minutes or until golden brown, stirring occasionally. Sprinkle with parsley.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING: CALORIES 94(30%
from fat); FAT 3.1g (sat 0.4g,mono 1.8g,poly 0.5g); PROTEIN 4.5g; CHOLESTEROL
0.0mg; CALCIUM 63mg; SODIUM 408mg; FIBER 5.4g; IRON 1.1mg; CARBOHYDRATE 15.4g
Source: Cooking Light, NOVEMBER 2002 via
CookingLight.com
Roasted Potatoes with Herbs
4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes,
unpeeled, each cut into 6 wedges
1 cup chopped shallots (about 5 large)
1/2 cup olive oil
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
6 tablespoons chopped fresh parsley, divided
4 teaspoons chopped fresh thyme
Add potatoes to large pot of boiling salted water. Cook 6
minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large
bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and
refrigerate.)
Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets.
Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2
tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using
metal spatula, turn potatoes to coat. Roast until brown and tender, about 20
minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons
parsley, and serve.
Makes 8 servings
Source: Bon Appétit, March 2004, via
Epicurious.com
Roasted Red Pepper
and Arugula Pinwheels
½ c light cream cheese, tub-style
¼ t Italian seasoning
¼ t garlic salt
2 large burrito-sized wheat flour tortillas
½ c arugula, stems removed
½ c roasted red peppers
1. In
a small bowl, combine cream cheese, Italian seasoning, and garlic salt.
2. Place
tortillas on a flat works surface.
Spread each with ¼ cup of cream cheese mixture. Top each with ¼ c of arugula and ¼ c of
peppers. Roll up and tightly wrap in plastic. Chill 1 hour to allow flavors to blend.
3. Remove
wraps and slice into 1-inch pieces.
Arrange on a platter and serve.
Yields 2 pieces per serving. Points Value: 1. Servings:
8. Prep time: 10 min.
Source:
WeightWatchers.com
Spicy Indian Cauliflower
oil for frying
pinch of cumin
seed
pinch of mustard
seed
2 tsp minced
ginger
3 cloves of
garlic, chopped
one onion,
thinly sliced
1/2 tsp ground
turmeric
one medium
cauliflower, cut into flowerlets
2 tsp red chili
powder (or 3 chopped green chilis)
salt and pepper
chopped fresh
cilantro (optional)
1. Heat the oil
in a frying pan (about 2 to 3 Tbsp) and add the mustard seed.
2. When the
seeds start to pop, add the cumin, ginger, garlic and onion. Stir fry for a few
minutes until the onion turns golden.
3. Sprinkle
ground turmeric and add the cauliflower. Stir fry for another 2 minutes to coat
the vegetable.
4. Add the chili
powder or chilis, salt and pepper to taste.
5. Cover the pan
and cook until cauliflower is soft. Stir occasionally. Toss cilantro on top
when ready to serve.
This dish is
best served with rice and a curry dish.
Source: asiancuisine.suite101.com
Spicy Lentil Curry
1 ½ c lentils,
washed and drained
6 c water
1 T vegetable
oil
1 t cumin seeds
1 large onion,
chopped
1 medium tomato,
chopped
1 red-hot chili
pepper (optional, not Flea)
1 T grated fresh
ginger OR 1 t powdered ginger
1 clove garlic,
minced
½ t ground
turmeric
½ t salt
2 t chopped
fresh cilantro or parsley
In a heavy
saucepan, heat lentils and water over medium-high heat. Bring to a boil, then reduce heat.
Simmer,
partially covered, 45 to 50 min or until lentils are tender, occasionally
skimming off the foam and stirring to prevent sticking.
In a non-stick
skillet, heat oil over medium-high heat.
Sauté cumin
seeds for just a minute, taking care not to burn them.
Add onions and
cook until light brown, 4 to 5 minutes.
Add tomato and
hot pepper and continue to cook about 5 minutes, stirring frequently.
Remove hot
pepper.
When lentils are
tender, stir in onion mixture, ginger, garlic, turmeric and salt.
Cook another 10
to 15 minutes.
Serve hot,
garnished with cilantro or parsley.
Makes 6
servings. Per serving: 218 cal, 13 g protein, 35 g carbohydrate, 4 g
fat, no cholesterol, 202 mg sodium
Source: American Heart Association’s Low-fat,
Low-cholesterol Cookbook
Spinach and Potato Frittata
2 tablespoons
olive oil
6 small red
potatoes, sliced
1 cup torn fresh
spinach
2 tablespoons
sliced green onions
1 teaspoon
crushed garlic
salt and pepper
to taste
6 eggs
1/3 cup milk
1/2 cup shredded
Cheddar cheese
Heat olive oil
in a medium skillet over medium heat. Place potatoes in the skillet, cover, and
cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and
garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until
spinach is wilted.
In a medium
bowl, beat together eggs and milk. Pour into the skillet over the vegetables.
Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7
minutes, or until eggs are firm.
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
Original recipe
yield: 6 servings
NUTRITION
INFORMATION
Servings Per
Recipe: 6
Amount Per
Serving: Calories: 284; Total Fat: 13.1g; Cholesterol: 223mg; Sodium: 208mg;
Total Carbohydrates: 28.9g; Dietary Fiber: 2.7g; Protein: 12.4g
Source: Allrecipes.com
Spinach Phyllo Triangles
2 (10 oz) packages frozen
spinach, thawed and squeezed dry
1/2 cup fat-free cottage cheese
1/4 cup egg substitute
2 oz fat-free feta cheese
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
6 sheets phyllo dough
1. Preheat the oven to 350° F.
Spray a baking sheet with butter-flavored non-stick spray. Combine the spinach,
cottage cheese, egg substitute, feta, dill, salt and pepper in a medium bowl;
cover and refrigerate.
2. Coat a sheet of phyllo with the spray. Cut the sheet in half lengthwise,
then fold each in half again lengthwise to make two long strips.
3. Place 1/4 cup of the chilled mixture on the bottom left half of the strip, and
fold the other corner over the mixture to form a triangle. Continue to fold as
you would a flag, retaining the triangle shape. Repeat with the remaining
phyllo and filling to make 12 triangles.
4. Place the triangles on the baking sheet and spray with non-stick spray.
5. Bake, turning once, until golden, about 20 minutes.
Makes 12 servings.
Per serving (1 triangle) 57 cal, 1g fat, 0g sat fat, 0 mg cholesterol, 207mg
sodium, 9g Carbohydrate, 1g Fib, 4g Prot, 64mg Calc.
Points: 1
Source: Weight Watchers Magazine, March/April 2002
Spinach Velveeta Casserole
3 package spinach, frozen,
chopped.
1 brick Velveeta cheese (in
refrigerated section)
Milk (How much milk? Ask Paula)
Drain spinach, squeeze. Place in casserole dish.
Melt cheese and a little milk
in double boiler.
Pour cheese mix over spinach
and mix well. Top with cracker crumbs
and butter. Bake at 350˚F for 45-50
minutes.
Source: Paula Mattison
Steamed Vegetable Dumplings with Two Dipping Sauces
Dumplings
8 oz firm tofu
1 cup mung bean sprouts
4 medium scallion(s), white and
green parts
2 large carrot(s), peeled and
grated
1 large garlic clove(s), minced
1 pieces ginger root, 1-inch,
minced
3 Tbsp soy sauce
24 pieces wonton wrapper(s)
Soy dipping sauce
1/4 cup soy sauce
2 tsp rice wine vinegar
1/2 tsp sesame oil
1/2 tsp sesame seeds, toasted
Sweet mustard dipping sauce
2 Tbsp dry mustard
1 1/2 Tbsp sugar
1/4 tsp table salt
2 Tbsp water
2 tsp sesame oil
1. Mash tofu in a bowl. Chop bean sprouts and
green parts of scallions and add to tofu. Add carrots, garlic, ginger and soy
sauce. Mix thoroughly.
2. To stuff dumplings: Using a pastry brush and
cool water, moisten the edges of a dumpling skin. Place a spoonful of the tofu
mixture in center of skin and fold and seal edges closed. Repeat until all
filling is used; set aside.
3. To make Soy Dipping Sauce: Mince white parts
of scallions and mix with 1/4 cup soy sauce, vinegar, 1/2 teaspoon toasted
sesame oil and sesame seeds.
4. To make Sweet Mustard Dipping Sauce: Mix dry
mustard, sugar and salt. Add water and 2 teaspoons toasted sesame oil and blend
well.
5. Heat water in bottom of a steamer. If using a
bamboo steamer, place dumplings directly in the steamer. If using a metal
steamer, spray steamer with cooking spray so dumplings won't stick. Steam
dumplings until they turn translucent, about 3-4 minutes. Serve with two
dipping sauces. Yields 1 dumpling per serving with choice of sauce.
POINTS® Value: 1
Servings: 24
Preparation Time: 30 min
Cooking Time: 5 min
Level of Difficulty: Moderate
These are a perfect treat for
the Chinese New Year! If you want to make them in advance, stuff them ahead of
time and freeze for several days. Do not thaw the dumplings before cooking;
just place them directly in the steamer.
Source: WeightWatchers.com
Tortellini-Cauliflower Toss
1/4 cup red wine
vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
2 garlic cloves, minced
1 (9-ounce) package fresh cheese
tortellini, uncooked
4 cups small cauliflower florets
3/4 cup diced red bell pepper
8 cups torn spinach
Combine first 7 ingredients in a small
bowl; stir well with a wire whisk. Set aside.
Cook tortellini in boiling water 5 minutes. Add cauliflower, and
cook an additional 4 minutes. Drain and let cool.
Combine tortellini mixture,
bell pepper, and spinach in a large bowl. Add vinegar mixture; toss gently to
coat.
Yield: 4 servings (serving size: 2 cups)
NUTRITION PER SERVING: CALORIES 323(29% from
fat); FAT 10.4g (sat 2.3g,mono 3.7g,poly 1.5g); PROTEIN 16.4g; CHOLESTEROL
29mg; CALCIUM 157mg; SODIUM 661mg; FIBER 8.8g; IRON 4.3mg; CARBOHYDRATE 44.1g
Source: Cooking Light, NOVEMBER 1995,
via CookingLight.com
ACCOMPANIMENTS
Artichoke Dip
1 jar pimientos
1 14-oz can artichoke hearts,
drained & chopped
1 ½ cups mayonnaise
2 small cans diced green
chiles, drained
4 oz shredded cheese
½ cup parmesan cheese
Mix ingredients. Bake, covered 325˚F for 45 minutes.
Source: Paula Mattison
Country Sausage and Sage Dressing
This recipe is intended as a
baked dressing to accompany the Thanksgiving turkey. It can be used as stuffing
(a practice I do not recommend for turkey), if you desire. It also makes a good
stuffing for capon or pork.
2 baguettes (long French
bread), stale, cut into 1-inch cubes
1 tablespoon vegetable oil
1 pound Country Sausages, preferably homemade
1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
5 stalks celery, peeled, split lengthwise and cut in large (3/4 to 1 inch) dice
2 medium apples, peeled, cored and cut in large (3/4 to 1 inch) dice
15 sprigs Italian parsley, leaves picked and very coarsely chopped (1/4 cup)
6 to 8 branches fresh sage, leaves picked and coarsely chopped (1/4 cup)
4 eggs
2 cups turkey or chicken stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
1. The bread should be
completely stale. If not, spread the cubes on a baking sheet and put in a low
oven (250˚) for about 1 hour to dry them out. (I think this light toasting
gives the dressing a better flavor.)
2. Heat the vegetable oil in a
large skillet. Add the sausage meat and brown it, breaking up meat into pieces
about the size of a quarter. This need not be precise. Transfer meat from
skillet to large bowl, using a slotted spoon. Add onion and celery to the
skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl
with sausage.
3. Add bread cubes, parsley and
sage to the bowl.
4. In a separate bowl, mix the
eggs and stock with the salt and pepper. Pour this over the sausage mixture and
gently toss all the ingredients. They should combine without mushing.
5. Generously butter a 16-inch
baking pan (2 tablespoons). Spread the mixture in the pan and dot with more
butter (4 tablespoons).
6. Preheat oven to 350° and bake for 50 minutes to 1 hour. The top should have a nice
golden brown crust.
Serves 10 to 12 as a side dish.
Source: Jasper White's Cooking from New England, June
1998, Biscuit Books, via Epicurious.com
Dill Dip
1 cup sour cream, fat-free
1 cup mayonnaise (light ok, but don’t use fat free)
1 teaspoon seasoned salt
1 teaspoon dill weed
1 ½ teaspoon minced onion (dried)
1 Tablespoon parsley, dried
Mix.
Source: Paula
Mattison
Guacamole (1)
6 ripe avocados
1 ½ seeded tomatoes, chopped small
3 cloves minced garlic or 2t garlic-in-a-jar
8 stalks scallions, chopped finely
1 bag/bunch fresh cilantro, stems removed
1 t salt
1 t pepper
Juice of 3-4 limes
Cut avocado in half.
Remove pit, scoop out avocado. Mix ingredients.
Serve with lime flavored chips.
Source: Cheryl
Dauksewich
Guacamole (2)
2 ripe California avocados (1 pound total), quartered,
pitted, and peeled
1/2 cup chopped fresh cilantro
1/2 cup minced white onion
1 fresh serrano chile including seeds, minced
2 teaspoons fresh lime juice, or to taste
1 1/2 teaspoons kosher salt, or to taste
3/4 to 1 cup cold water
Mash together all ingredients in a bowl with a fork until
smooth, using enough water for desired consistency. For a smoother dip, purée
in a blender.
Source: Gourmet,
May, 2001, via Epicurious.com, but modified by Stephe.
Habañero Hot Sauce
6 habañero peppers, seeded and
chopped (handle only with gloves!)
1 (15.5 ounce) can sliced
peaches in heavy syrup (note: Stephe used apricots which worked well)
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Place the peppers, peaches,
molasses, mustard, brown sugar, and vinegar into the container of a food
processor or blender. Measure in the salt, paprika, pepper, cumin, coriander,
ginger and allspice. Blend until liquefied. Pour into clean jars, and
refrigerate overnight before using.
Note: Original
recipe calls for 12 habaneros; Stephe cut it to six, which produced a pleasantly
but not torturous hot sauce.
Source: Allrecipes.com, named “Bob’s Habanero Hot Sauce”
Mango Salsa
2 small mangoes, cut into
1/2" pieces
4 scallions, thinly sliced
1/4 green bell pepper, seeded
& diced
2 T minced cilantro
1 T fresh lime juice
1/8 t crushed red pepper flakes
Mix & refrigerate.
Source: Downloaded by Stephe years ago
Neo-classical Thanksgiving Dressing with Apricots and Prunes,
Stuffed in a Whole Pumpkin
Editor's note: The recipe and introductory text below are
excerpted from Crescent Dragonwagon's book Passionate
Vegetarian. Dragonwagon also shared some helpful cooking tips exclusively
with Epicurious, which we've added at the bottom of the page.
To read more about Dragonwagon and vegetarian cooking, click
here.
This is my favorite Thanksgiving stuffing — in fact, this
is my only Thanksgiving stuffing. I've made it for at least twenty-five years,
and it's always pleased me, friends, family, and inn guests. To my taste, it
wouldn't be right with margarine or oil, just butter. But probably it wouldn't
be bad with less fat or a different one. I make the vegetarian version with
vegetable stock, for use in a pumpkin; when I cooked at the inn, where the
majority of the guests were meat eaters, I also did a batch with turkey stock.
I dedicate this recipe to the memory of Sondra Krecker, a
friend from my earliest years in Eureka Springs. Every Thanksgiving as I make
it I hear her telling me again, earnestly, "You have to toast it dry, bone
dry, hard dry." You'll need to do a lot of tossing and tasting to get the
seasonings just right. Stuffing can be made ahead of time, but don't stuff it
into the pumpkin until you're ready to bake it.
1 cup dried apricots
1 cup dried pitted prunes
1 cup apple juice
1 loaf good-quality commercially made presliced whole wheat bread
1 large onion, diced
1 to 2 stalks leafy celery, diced (leaves included)
1 1/2 teaspoons to 1 tablespoon dried leaf (not ground) sage
1/4 cup butter, melted
Vegetable stock (see tip, below) as needed
Tamari or shoyu soy sauce to taste
A small amount of dried leaf basil and oregano to taste (optional)
Salt and freshly ground black pepper to taste
Cooking spray (optional)
1 medium-large pumpkin, preferably one of the buff-colored pumpkins, prepared
as follows:
Pumpkin prep:
Cut off and reserve a lid, as you would preparatory to carving a jack-o'-lantern.
Scoop out all of the seeds and fibers. Put an inch or two of water in a large
pot. Place the pumpkin, cut side down, in the water, cap wedged in near it.
Bring to a boil over high heat. Cover tightly and team for 10 to 15 minutes to
precook slightly. Remove the pot from the heat and let cool. When cool, remove
from the pot. Since the pumpkin will be eaten with the stuffing, I like to
season the inside with salt, pepper, a little tamari, Pickapeppa, and brown
sugar, rubbing this into the exposed interior flesh after steaming.
1. Place the apricots and prunes in a small, heatproof
bowl. Place the apple juice in a small saucepan over high heat and bring to a
boil. Immediately pour the juice over the dried fruit. Let stand for at least 2
hours, but overnight or a day or two in advance is fine. Drain the dried fruit,
reserving both the fruit and the soaking liquid. Coarsely chop the fruit and
set aside.
2. Preheat the oven to 375°F, then turn down to 200°F.
3. Set a wire rack on a baking sheet and place a single
layer of bread slices on the rack. Place in the preheated oven and bake,
slowly, turning once, until the bread is hard, crunchy, and dry all the way
through, but not browned. This is a fairly slow process — it might take 45 to
60 minutes, but set the timer at 20-minute intervals to remind you to check.
You with either need to do 2 sheets' worth of bread (in which case, reverse
their positions in the oven halfway through), or repeat the toasting process
again until all bread is prepared. Remove the dry bread from the oven and let
cool.
4. Coarsely crumble the bread into a large bowl. Add the
onion and leafy celery and toss to combine. Measure the sage (starting with the
smaller amount) into your hands and rub the leaves back and forth in your palms
until they crumble (this releases the volatile essential oils). Add the sage to
the bread mixture. Pour the melted butter over the mixture and toss well to
combine. Add the soaked dried fruit and toss again. The dressing should still
be dry. Begin adding the liquid, a combination of vegetable stock and the
reserved fruit soaking liquid. Use more stock than juice, and use just enough
to moisten the dressing without making it soggy. Keep tossing, adding stock as
needed. Add tamari, starting with about 1 tablespoon. Taste for salt and add it
and plenty of pepper to taste. More sage, maybe? This is also the point at
which you can add a little dried basil and oregano, too, if you like. The
stuffing can be prepared up to this point and stored, covered and refrigerated,
overnight.
5. On the day you plan to stuff the pumpkin, preheat the
oven to 375°F.
6. If not using nonstick, spray a baking dish large enough
to accommodate the pumpkin with cooking spray.
7. Stuff the dressing into the cavity of the prepared
pumpkin, topping with the pumpkin's cap. Place the stuffed pumpkin in the
prepared baking dish. Place in the preheated oven and bake until the pumpkin is
slightly brown and looks a bit collapsed in on itself, or, as Ned says, like a
plump European duchess, about 40 minutes. Serve whole, at the table.
Crescent Dragonwagon
shares her tips with Epicurious:
• If you don't have time to make your
own vegetable stock, Dragonwagon recommends the dark vegetable stock by
Kitchen Basics. Packaged or homemade, these stocks are certainly healthier than
meat stocks, but as Dragonwagon notes in Passionate Vegetarian, a high-quality
vegetable stock does not sacrifice flavor: "It is good stock that underpins
the glossy, piquant, sweet, or hot sauces that transform tofu, tempeh, and seta
from plain basics to genuinely satisfying dishes that speak cogently of
abundance, not deprivation or blandness for the sake of health."
• Pickapeppa is fruity brown sauce from Jamaica. It's available at gourmet food
stores and online at www.pickapeppa.com.
Makes 1 medium-large stuffed pumpkin.
Source: Passionate
Vegetarian, Workman Publishing Company, Inc., via Epicurious.com
Parmesan Crisps
3/4 cup finely shredded Parmesan cheese (preferably
Parmigiano-Reggiano)
1 1/2 teaspoons all-purpose flour
Preheat oven to 350°F and line a lightly-greased baking
sheet with parchment paper.
In a small bowl stir together Parmesan and flour. On
prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches
apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in
middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking
sheet and remove carefully with a metal spatula. Crisps may be made 2 days in
advance and kept between layers of wax paper in an airtight container at room
temperature.
Makes 9 crisps.
Source: Gourmet, April 1994, via
Epicurious.com
Pesto
2/3 c fresh basil leaves
1/3 c pine nuts
2 cloves garlic
1/3 c olive oil
½ c parmesan cheese, freshly grated
In a food processor, chop basil, pine nuts & garlic.
Pour in olive oil, cheese.
Add salt & pepper to taste.
Process in food processor.
Thin w/ 2T hot water.
Source: Kim Cochran
Rhubarb Jam
2 1/2 pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
1/3 cup orange juice
1/2 cup water
In a saucepan, combine the rhubarb, sugar, orange zest,
orange juice and water.
Bring to a boil, then cook over medium-low heat for 45
minutes, stirring occasionally, or until thick.
It will thicken more as it cools. Ladle into hot sterile
jars, and seal with lids and rings.
Store in the refrigerator.
Source:
Allrecipes.com
Strawberry-Rhubarb Topping
3 1/2 cups coarsely chopped rhubarb
1/2 cup sugar
1/3 cup water
1 tablespoon water
2 1/2 teaspoons cornstarch
3 cups sliced strawberries
1/2 teaspoon vanilla extract
Combine first three ingredients in a medium saucepan; bring
to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until rhubarb is
tender. Combine 1 tablespoon water and cornstarch; stir well, and add to
rhubarb mixture. Bring to a boil, and cook 1 minute or until thickened,
stirring constantly. Remove from heat; stir in strawberries and vanilla. Serve
warm or chilled over angel food cake, sponge cake, or vanilla low-fat ice
cream.
Nutritional Information:
Calories: 64 (4% from fat);
Fat: 0.3g (sat 0.0g,mono 0.0g,poly
0.1g); Protein: 0.6g; Carbohydrate: 15.7g;
Fiber:
1.4g;
Cholesterol: 0.0mg; Iron: 0.3mg; Sodium: 2mg; Calcium: 43mg
Source: Cooking
Light, May 1996, via MyRecipes.com
Taco Seasoning
1 tablespoon chili
powder
1/4 teaspoon
garlic powder
1/4 teaspoon
onion powder
1/4 teaspoon
crushed red pepper flakes
1/4 teaspoon
dried oregano
1/2 teaspoon
paprika
1 1/2 teaspoons
ground cumin
1 teaspoon sea
salt
1 teaspoon black
pepper
In a small bowl,
mix together chili powder, garlic powder, onion powder, red pepper flakes,
oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Source: AllRecipes.com
Thai Peanut Sauce
4 teaspoons corn oil,
1/2 cup minced red onion,
2 tablespoons minced garlic,
1/2 teaspoon hot chili pepper
2 tablespoons sugar
2 tablespoons vinegar,
1/3 cup peanut butter,
1 cup of water
In a blender, combine corn oil, onion, garlic and hot chili
pepper; blend for 1 minute
Empty the mixture into a saucepan and place over low heat
until the mixture starts releasing aroma. Add peanut butter and mix well over
low heat.
Add water and let it simmer for 10 minutes or until
thickened.
Stir in vinegar and sugar; continue to simmer for another
1-2 minutes. Taste and add more vinegar and sugar if the mixture does not have
the sour and sweet taste.
Place sauce in a shallow plate for satay dipping or pour
over fresh salad.
Source: Cooks.com,
listed as Authentic Thai’s Peanut Sauce
Thanksgiving Turkey Stuffing
8 tablespoons (1
stick) unsalted butter
1 large onion,
chopped
3 medium celery
ribs with leaves, chopped
15-ounce bag
cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch
cubes (10 cups) and dried overnight or in the oven
1/4 cup chopped
fresh parsley
3 cups homemade
turkey stock or canned reduced-sodium chicken broth
2 teaspoons
poultry seasoning, preferably homemade (recipe follows), optional
Salt and freshly
milled black pepper
In a large
skillet, melt the butter over medium heat. Add the onion and celery. Cook,
stirring often, until the onion is golden, about 10 minutes.
Scrape the
vegetables and butter into a large bowl. Add the stuffingand parsley. Stir in
enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the
poultry seasoning, if desired, and salt and pepper to taste. Use to stuff
turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup
stock, cover, and a bake as a side dish.
Source: FoodNework.com
DESSERTS
Apple Crisp
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored
and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon
1. Lightly grease an 8 inch
square pan. Preheat oven to 350 degrees
F (175 degrees C.)
2. In a large bowl, combine
brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb
mixture in pan. Spread the apples evenly over crumb mixture. Combine sugar and
cinnamon, then sprinkle apples with sugar and cinnamon mixture. Top with remaining crumb mixture.
3. Bake in the preheated oven
for 40 to 45 minutes, or until golden brown.
Source: Allrecipes.com, as Apple Oatmeal Crisp. We made it 9/2011 and it’s just what
we expect of an apple crisp. Adding 50%
more apples helped, allowing the cinnamon/sugar mixture in the middle to
carmelize.
Apple Crisp with Splenda
Filling:
3/4 cup SPLENDA® No Calorie
Sweetener, Granulated
1 ½ teaspoon ground cinnamon
Pinch of nutmeg (about 1/16
teaspoon)
2 Tablespoons lime juice
1/4 cup apple juice
2 Tablespoons whole-wheat flour
5 Granny Smith apples, peeled,
cored and cut into thin-inch slices
Topping:
1 ½ cups uncooked old-fashioned oats
1 tablespoon SPLENDA® No
Calorie Sweetener, Granulated
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
Spray an 8-inch square baking
dish with vegetable cooking spray. Set aside.
Make Filling: whisk together
SPLENDA® Granulated Sweetener, cinnamon, nutmeg, and juices in a large bowl;
add apples and toss to coat. Transfer mixture to prepared pan; set aside.
Preheat oven to 350 degrees F.
Make Topping: stir together
oats, SPLENDA® Granulated Sweetener, and cinnamon in a medium bowl; cut butter
in with a pastry blender or 2 knives until mixture is crumbly. Spoon topping
over apples.
Bake 45 minutes or until
topping is lightly browned. Serve warm.
Serves: 8 Preparation Time: 20 Minutes Cooking Time: 45 Minutes
Total Time: 1 Hour 5 Minutes
Nutrition Info (per serving)
Calories 160 | Calories from
Fat 80 | Protein 3g | Fat 8g (sat 2g) | Carbohydrate 21g | Fiber 3g |
Cholesterol 10mg | Sodium 45mg | Sugar 10g
Source: Splenda.com, modified by Stephe
Apple Crisp with Prune Tequila Ice Cream
Topping:
2 1/3 cups all-purpose flour
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
3/8 teaspoon cinnamon
3/8 teaspoon salt
2 sticks (1 cup) unsalted
butter, cut into tablespoon pieces and softened
1 1/3 cups pecans, toasted and
chopped
Filling:
1/2 cup granulated sugar
1/2 teaspoon cinnamon
5 pounds Macoun, Fuji, or
Jonagold apples
2 tablespoons fresh lemon juice
Finely grated zest of 1 navel
orange
Make topping:
Blend flour, sugars, cinnamon,
and salt in a food processor until combined well. Add butter and blend until
mixture forms large clumps. Transfer to a bowl and work in pecans with your
fingertips.
Preheat oven to 375°F.
Make filling:
Whisk together sugar and
cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch
thick. Add apples to sugar mixture along with lemon juice and orange zest and
toss until combined well.
Bake crisp:
Spread apples in a lightly
buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over
them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool
to warm and serve with ice cream.
Stephe made this November, 2010
and it was pretty good.
Source: Epicurious.com. Look it up if you want the ice cream recipe.
Apple Ginger Cranberry Pie
1 ¼ cups plus 3 Tbsp
all-purpose flour
½ tsp salt
1 tsp plus ¾ cup sugar
6 Tbsp ( ¾ stick) chilled
unsalted butter, cut into 1” pieces
¼ cup shortening
2 to 3 Tbsp ice water
10 Golden Delicious apples,
peeled, cored, and thinly sliced
1 ½ cups cranberries
¼ cup chopped crystallized
ginger
1 Tbsp fresh lemon juice
In a food processor, combine 1
¼ cups flour, ¼ tsp salt, and 1 tsp sugar.
Pulse once to mix. Add butter and
shortening.
Process in short pulses until
pea-sized crumbs form, 20 to 25 seconds.
While pulsing, gradually add
ice water until large, moist crumbs form, 10 seconds more.
Turn dough out onto lightly
floured surface; press together to form a 5-inch disk.
Cover with plastic wrap;
refrigerate for at least 1 hour.
Position rack in lower third of
oven and preheat to 400°F.
In a large bowl, stir together
apples, cranberries, ginger, lemon juice, 3 Tbsp flour, ¼ tsp salt and ¾ cup
sugar.
Transfer to a 9” x 2” pie
dish.
On a floured surface, roll out
dough into a 12” round, about 1/8” thick.
Arrange dough over filling.
Trim edges, leaving a 1”
overhang. Flute decoratively.
Make a few slits or decorative
holes on top. Bake until crust is golden
and filling is bubbling, 30 to 40 minutes.
Serves 8-10.
Source: Williams-Sonoma catalog
Apple Pie
¾ c sugar
2 T flour
Cinnamon
Apples (How
many? Ask Paula)
40 min @ 400°
Source: Paula Mattison
Awesome Peanut Butter
Pie
1 c light vanilla ice cream
1 c fat free Cool Whip
1/3 c reduced fat creamy peanut butter
1 low-fat graham cracker crust
Soften ice cream and Cool Whip. Combine.
Add peanut butter. Mix well. Pour mixture into crust. Freeze 4 hrs.
Servings: 8
Points per serving:
4
I added 4 T chocolate chips, which added an extra point per
serving. You could also drizzle fat-free
chocolate sauce on it when serving, to make it look fancy.
Source: A West
Springfield Weight Watchers member.
Banana Cake
½ c margarine
1 c sugar
2 eggs
1 t vanilla
1 c chopped
pecans or walnuts. I use pecans.
3 med bananas,
very ripe, mashed.
1 ½ c flour
1 t baking soda
Preheat oven to
350°. Grease 8” x 8” pan.
Cream margarine
and sugar. Add eggs. Blend well.
Add bananas and vanilla. Sift
flour and soda together. Add gradually
at low speed until just blended. Mix in
nuts by hand. Bake 40 minutes. Cool in pan.
Source: Ross Lakin’s mother.
Biscotti: Banana-Pecan
Biscotti
1
3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mashed very ripe banana (about 1 banana)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
Cooking spray
Preheat oven to 350°.
Lightly spoon
flour into dry measuring cups, and level with a knife. Combine the flour,
sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a
medium bowl; stir in flour mixture and pecans (dough will be sticky).
Turn dough out
onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with
floured hands. Place rolls on a baking sheet coated with cooking spray; flatten
to 1/2-inch thickness.
Bake at 350° for
23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut
each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down,
on baking sheet. Reduce oven temperature to 250°; bake 15 minutes. Turn cookies
over; bake an additional 15 minutes (cookies will be slightly soft in center
but will harden as they cool). Remove from baking sheet; cool completely on
wire racks.
Yield: 2 dozen (serving size: 1 biscotto)
NUTRITION PER SERVING: CALORIES 72(25%
from fat); FAT 2g (sat 0.3g,mono 1g,poly 0.6g); PROTEIN 1.4g; CHOLESTEROL 9mg;
CALCIUM 15mg; SODIUM 44mg; FIBER 0.4g; IRON 0.5mg; CARBOHYDRATE 12.2g
Source: Cooking Light, MAY 1999 , via
CookingLight.com
Biscotti: Cappuccino
Biscotti
2 cups all-purpose flour
1 cup sugar
1/3 cup chopped walnuts
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot
water in a small bowl. Stir in vanilla and next 2 ingredients, and add to flour
mixture, stirring until well-blended.
Turn dough out
onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough
into a 16-inch-long roll. Place roll on a baking sheet coated with cooking
spray, and flatten roll to 1-inch thickness.
Bake at 325° for
30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool
for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place,
cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and
bake an additional 10 minutes (cookies will be slightly soft in center but will
harden as they cool). Remove cookies from the baking sheet, and let cool
completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 cookie)
NUTRITION PER SERVING: CALORIES 75(16%
from fat); FAT 1.3g (sat 0.2g,mono 0.4g,poly 0.6g); PROTEIN 2g; CHOLESTEROL
15mg; CALCIUM 10mg; SODIUM 67mg; FIBER 0.3g; IRON 0.6mg; CARBOHYDRATE 13.7g
Source: Elizabeth J. Taliaferro, Cooking Light, MARCH
1995, via CookingLight.com
Biscotti: Coconut
Biscotti
Standing the cookies eliminates
the traditional step of flipping them halfway through baking. Chocolate lovers
can stir 1/2 cup mini chocolate chips into the batter or dip half of each
cookie into melted chocolate.
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole
nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut
Preheat oven to 300°.
Lightly spoon flour into dry
measuring cups; level with a knife. Combine flour and next 4 ingredients
(through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a
mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut;
stir to combine (dough will be very sticky). Turn dough out onto a heavily
floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch
roll. Place roll on a baking sheet lined with parchment paper, and pat to
1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown.
Cool for 5 minutes on a wire rack.
Cut roll diagonally into 20
(1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes
(cookies will be slightly soft in center but will harden as they cool). Remove
from baking sheet; cool completely on wire rack.
Yield: 20 cookies (serving
size: 1 biscotto)
NUTRITION PER SERVING
CALORIES 90(25% from fat); FAT
2.5g (sat 2.2g,mono 0.2g,poly 0.1g); PROTEIN 1.8g; CHOLESTEROL 21mg; CALCIUM
13mg; SODIUM 87mg; FIBER 0.6g; IRON 0.5mg; CARBOHYDRATE 15.3g
Source: Cooking Light, APRIL 2005, via
CookingLight.com
Biscotti:
Ginger-Chocolate Chip Biscotti
Crystallized, or candied ginger is fresh ginger that's
been cooked in sugar syrup and coated with coarse sugar. It can be found with
the other spices in the supermarket.
1 teaspoon vanilla extract
2 large eggs
1 large egg white
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup semisweet chocolate minichips
2 tablespoons chopped crystallized ginger
Cooking spray
Preheat oven to 350°.
Combine vanilla,
eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour
into dry measuring cups, and level with a knife. Combine the flour and next 6
ingredients (flour through cloves) in a medium bowl. Add flour mixture,
chocolate minichips, and crystallized ginger to egg mixture; stir mixture until
well-blended. Divide dough in half, and turn out onto a baking sheet coated
with cooking spray. Shape each portion of dough into a 12-inch-long roll;
flatten to 1/2-inch thickness. Bake at 350° for 25 minutes. Remove rolls from
baking sheet; cool rolls for 10 minutes on a wire rack.
Cut each roll
diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking
sheet. Bake at 350° for 10 minutes. Turn cookies over; bake an additional 10
minutes (cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; cool completely on wire racks.
Yield: 3 dozen (serving size: 1 biscotto)
NUTRITION PER SERVING: CALORIES 65(17%
from fat); FAT 1.2g (sat 0.6g,mono 0.4g,poly 0.1g); PROTEIN 1.3g; CHOLESTEROL
12mg; CALCIUM 9mg; SODIUM 62mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 12.6g
Source: Cooking Light, NOVEMBER 1998,
via CookingLight.com
Biscotti: Lemon-Ginger
Biscotti
Seal these crunchy cookies in a
tin, and give them with your recipient's favorite coffee, tea, or bottle of
port. Or pile some biscotti in a jumbo latte cup with the recipe tied to the
handle.
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup finely chopped
crystallized ginger
2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
3 large eggs
Cooking spray
1 tablespoon water
1 large egg white
1 tablespoon sugar
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and the next 4 ingredients (flour through salt) in a large bowl,
stirring with a whisk. Stir in crystallized ginger. Combine rind, juice, and
whole eggs; add to flour mixture, stirring until well blended (dough will be
crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8
times. Divide dough in half. Shape each portion into a 9-inch-long roll. Place
rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each
roll to a 1-inch thickness. Combine water and egg white, and brush over rolls.
Sprinkle rolls evenly with 1 tablespoon sugar.
Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool
10 minutes on a wire rack. Cut each roll diagonally into 15 (3/4-inch) slices.
Carefully stand slices upright on baking sheet. Reduce oven temperature to
325°; bake 20 minutes (cookies will be slightly soft in the center but will
harden as they cool). Remove from baking sheet; cool completely on a wire rack.
Yield: 2 1/2 dozen (serving size: 1 biscotto)
NUTRITION PER SERVING: CALORIES 77(7%
from fat); FAT 0.6g (sat 0.2g,mono 0.2g,poly 0.1g); PROTEIN 1.8g; CHOLESTEROL
21mg; CALCIUM 6mg; SODIUM 70mg; FIBER 0.3g; IRON 0.6mg; CARBOHYDRATE 16.1g
Source:
Cooking Light, DECEMBER 2003 via CookingLight.com
Biscotti:
Orange-Chocolate Biscotti with Almonds
1 package (18.5 oz) plain devil’s food cake mix
1 stick butter, melted
2 large eggs
1 c all-purpose flour
½ c finely chopped almonds
2 t grated orange zest
¼ t orange oil or extract, if desired
Place a rack in center of oven and preheat oven to 350. Line a baking sheet with parchment paper and
set it aside.
Place the cake mix, melted butter, eggs, flour, almonds, orange
zest and orange oil (if desired) in a large mixing bowl. Blend with an electric mixer on low speed
until well blended. The dough will be
thick and come together in a ball. Transfer
it to the prepared baking sheet. With
floured hands, shape the dough into a rectangle about 14 inches long by 4
inches wide by one half inch thick.
Mound the dough so it is slightly higher in the center. Place baking sheet in the oven.
Bake the biscotti rectangle until it feels firm when lightly
pressed with your finger and a toothpick inserted in the center comes out
clean, 30 to 35 minutes. Remove the
baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on.
Cutting on the baking sheet, use a sharp, serrated knife to slice
the rectangle on the diagonal into 1 inch thick slices. Carefully turn these slices onto their sides
using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven.
Bake the biscotti for 10 minutes.
Turn the oven off, and let the biscotti remain in the oven until they
are crisp, 30 to 40 minutes more. Remove
the baking sheet from the oven, transfer the biscotti to a rack, and allow them
to cool completely, 2 hours. Store the
biscotti in an airtight container at room temperature for up to several
weeks. Makes 18 biscotti.
Source: Betty Ann Lusty
Biscotti: White
Chocolate-Cashew Coffee Biscotti
A drizzle of white chocolate lends these
biscotti holiday flair. For contrast, melt semisweet chocolate to drizzle over
half the batch.
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 large egg white
2 1/2 cups all-purpose flour
1/4 cup instant coffee granules
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup dry-roasted cashews, coarsely chopped
Cooking spray
1 tablespoon granulated sugar
3 ounces premium white chocolate, chopped
Preheat oven to 350°.
Place first 6 ingredients in a
large bowl, and beat with a mixer at medium speed until well blended.
Lightly spoon flour into dry
measuring cups; level with a knife. Combine flour, instant coffee granules,
cocoa, baking soda, ground cinnamon, salt, and ground nutmeg; gradually add to
sugar mixture, beating until well blended. Stir in the cashews. Turn dough out
onto a lightly floured surface; knead lightly 7 times. Divide dough in half.
Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet
coated with cooking spray; pat to 3/4-inch thickness. Sprinkle rolls evenly
with 1 tablespoon granulated sugar.
Bake at 350° for 22 minutes.
Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll
diagonally into 21 (1/2-inch) slices. Carefully stand slices upright on baking
sheet. Reduce oven temperature to 325°; bake 20 minutes (the cookies will be
slightly soft in center but will harden as they cool). Remove from baking
sheet, and cool completely on wire rack.
Place chocolate in a small
heavy-duty zip-top plastic bag; microwave at high 1 minute or until the
chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag;
drizzle chocolate over biscotti.
Yield: 3 1/2 dozen (serving size: 1 biscotto)
NUTRITION PER SERVING: CALORIES 83(30%
from fat); FAT 2.8g (sat 1.1g,mono 0.9g,poly 0.3g); PROTEIN 1.8g; CHOLESTEROL
12mg; CALCIUM 13mg; SODIUM 56mg; FIBER 0.4g; IRON 0.7mg; CARBOHYDRATE 13g
Source: Cooking Light, December, 2004, via
CookingLight.com
Bread Pudding
1 10-oz. loaf
stale French bread, crumbled (or 6-8 c any type bread)
4 c milk (Mimi note: This
is approximate. May be more or
less. Use your eyes to see texture. Should be like oatmeal.)
2 c sugar
8 T butter,
melted
3 eggs
2 t vanilla (Mimi note: or
other variations, such as chocolate, chocolate mint, maple, etc.)
1 c raisins
1 c coconut
1 c chopped
pecans
1 t cinnamon
1 t nutmeg
Combine all
ingredients. Mixture should be very
moist but not soupy. Pour into buttered
9 x 12 baking dish or larger. Place in
preheated oven. Bake at 350° for approximately 1 hour and 15 minutes,
until top is golden brown. Serve warm
with sauce.
Source: The New Orleans School of Cooking, 524 St.
Louis St, New Orleans, LA 70130 (504)525-2665 (800)237-4841
www.NewOrleansSchoolofCooking.com
Bread Pudding Whiskey Sauce
8 T butter (1
stick)
1 ½ c powdered
sugar
2 egg yolks
½ c bourbon (to
taste)
Cream butter and
sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste,
stirring constantly. Sauce will thicken
as it cools. Serve warm over warm bread
pudding.
NOTE: For a variety of sauces, just substitute your
favorite fruit juice or liqueur to compliment your bread pudding.
YIELD: 16-20 servings
Source: The New Orleans School of Cooking, 524 St.
Louis St, New Orleans, LA 70130 (504)525-2665 (800)237-4841
www.NewOrleansSchoolofCooking.com
Caramel Apple Fondue
This cider-spiced caramel
fondue with apples is a perfect treat for a Halloween party. If you don't have
that many guests, this recipe is easy to cut in half. You can also make the
entire caramel fondue and store half in the refrigerator to use later as a
topping for ice cream.
82 small soft caramel candies (about 1
1/2 pounds)
3/4 cup apple cider
1/2 cup half-and-half
1 tablespoon brandy (optional)
Dash of ground nutmeg
2 whole cloves
1 (3-inch) cinnamon stick
9 Granny Smith apples, each cut into 8
wedges (about 4 1/2 pounds)
Place candies and cider in a medium heavy
saucepan over medium heat; cook 12 minutes or until candies melt, stirring
frequently. Stir in half-and-half and next 4 ingredients (half-and-half through
cinnamon). Reduce heat, and cook for 15 minutes, stirring occasionally. Discard
the cloves and cinnamon stick. Pour into a fondue pot. Keep warm over low
flame. Serve with apple wedges.
Yield: 12 servings (serving size: 6 apple wedges and 1/4 cup caramel fondue)
NUTRITION PER SERVING: CALORIES 298(18%
from fat); FAT 6.1g (sat 4.5g,mono 0.8g,poly 0.3g); PROTEIN 3.1g; CHOLESTEROL
8mg; CALCIUM 97mg; SODIUM 144mg; FIBER 3.5g; IRON 0.3mg; CARBOHYDRATE 61.7g
Source: Cooking Light, OCTOBER 2000 via
CookingLight.com
Chocolate and Coconut Cream Fondue
Biscotti would be great for
dipping, too.
1 15-ounce can sweetened cream
of coconut (such as Coco López)
12 ounces bittersweet (not
unsweetened) or semisweet chocolate, finely chopped
1/4 cup whipping cream
1/4 teaspoon coconut extract
Assorted fresh fruit (such as
whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored
pineapple, and tangerine segments)
Combine sweetened cream of
coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very
low heat until chocolate melts and mixture is smooth. Stir in whipping cream
and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room
temperature. Stir over low heat to rewarm before serving.)
Transfer mixture to fondue pot.
Place over candle or canned heat burner. Serve with fruit for dipping.
Makes 8 servings.
Source: Bon Appétit, Entertaining Made Easy, December
2002, via Epicurious.com
Chocolate Banana Cake
2 ¼ c sifted
cake flour
1 t baking
powder
¾ t baking soda
1 t salt
2/3 c butter
1 ½ c sugar
2 eggs
2 oz melted
chocolate
1 t vanilla
1 c mashed ripe
bananas (2-3 bananas)
½ t lemon juice
in measuring cup, then fill the rest to half cup of milk.
Stir once or
twice.
(I think that’s
where the ingredients end and the recipe begins. –S)
Sift flour,
baking powder, baking soda, and salt together.
Cream sugar with
butter until fluffy.
Add eggs, one at
a time, beating thoroughly after each is added.
Add chocolate
and mix thoroughly.
Stir in vanilla.
Add sifted dry
ingredients alternately with bananas and milk in small amounts, beating well
after each addition.
Start and end
with dry ingredients.
Turn into
greased pan and bake 350° for
30-35 min.
9-inch layers or
oblong (40-45 min)
Source: Ross Lakin’s mother.
Chocolate Cherry Bars
Bars:
1 box fudge cake
mix
21 ounces cherry
pie filling
1 teaspoon
almond extract
2 eggs; beaten
Frosting:
1 cup sugar
5 tablespoons
butter
1/3 cup milk
6 ounces
semi-sweet chocolate chips
Preheat oven to
350F. Grease and flour a 9x13 inch pan. Combine all ingredients for bars in a
mixing bowl and stir by hand until mixed. Spread batter in prepared pan and
bake 25-30 minutes. Be careful not to over-bake. Cool on rack.
Frosting:
combine sugar, butter and milk in small saucepan. Boil, stirring constantly,
for 1 minute. Remove from heat, add chocolate chips and stir until smooth. Pour
over cooled bars.
Ready in: 30-60
minutes
Difficulty: 3 (1=easiest :: hardest=5)
Makes: 2 dozen
Source: CDKitchen.com
Chocolate Chip Applesauce Cake
2 c flour
1 stick butter
1 c sugar
1 t cinnamon
2 t baking soda
1 c chocolate
chips
1 egg
1 1-lb can
applesauce
Mix ingredients
all together and bake in greased, square pan at 350° for 1 hr.
Source: Ross Lakin’s mother.
Chocolate Cookies
3 cups sifted all-purpose flour
1 ¼ cups unsweetened cocoa
powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 ½ cups (3 sticks) unsalted
butter
2 ½ cups sifted confectioner’s
sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1. In a large bowl, sift together flour, cocoa, salt, and
cinnamon. Set aside
2. In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar until fluffy. Beat in eggs and vanilla.
3. Add the flour mixture, and mix on low speed until thoroughly
combined. Divide dough in half, and wrap
each in plastic. Chill at least 1 hour.
4. Heat oven to 350 ºF. On
a lightly floured surface, roll out dough to an 1/8-inch thickness. Cut into desired shapes. Transfer to ungreased baking sheets, and
refrigerate until firm, 15 minutes. Bake
until crisp but not darkened, 8 to 10 minutes.
Cool on wire racks. Decorate as desired.
Makes about 2 dozen
Source: A brochure included in the Martha Stewart
penguin-shaped cookie cutters.
Chocolate Pudding
1/2 cup white sugar
1/3 cup unsweetened cocoa
powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
In a microwave-safe bowl, whisk
together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so
the mixture does not have any dry lumps.
Place in the microwave, and
cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between
cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
Place a piece of plastic wrap
directly on the surface of the pudding to prevent a skin from forming, and
chill in the refrigerator. Serve cold.
Source: allrecipes.com
Classic Cheesecake
2 package Philly Cream Cheese
1/2 c. sugar
1/2 t. vanilla
Mix with electric mixer on
medium speed until well blended
Add 2 eggs, mix until blended.
Pour into ready-to-use graham
cracker crust (9 inch)
Bake 350° for 50 minutes or until center is almost set. Cool.
Refrigerate 3 hours.
Source: Philly Cream Cheese package
Crazy Cake
Directly into an 8-inch pan:
Sift 1 ½ c flour
1 c sugar
3 T cocoa
1 ½ t baking soda
1 ½ t salt
Make 3 holes in these ingredients.
Into one of these pour 1 vanilla.
Into another, pour 6 T oil.
Into the third, pour 1 T vinegar.
Pour 1 c cold water over all, and beat with a fork until
smooth.
Bake 350° for 25 to 30 minutes.
Source: Mimi Mattison (a recipe she has made since
she was little)
Crock Pot Chocolate Fondue
1 1/2 cups chocolate chips (semi-sweet, dark, milk, or
white. Your choice.)
1/2 cup heavy cream
1 tsp vanilla
Optional:
1 T Grand Marnier
1 T rum
1 T Peppermint Schnapps
1 T Bailey's Irish Cream
1 tsp peppermint, orange, coconut, etc. extract
pinch of espresso powder
The proportions here fit into a Little Dipper. If you do
not have a Little Dipper you can put an oven-safe dish inside of a larger
crockpot. Do not add water. There's no need to create a water bath for melting
chocolate in the crockpot. It melts nice and slow. Or! you can quintuple the
recipe and have a good ol' time.
Put chocolate chips in the crockpot. Add the heavy cream
and teaspoon of vanilla. Cover. Plug in and cook on low (or the ON setting for
the LD) for about an hour. Stir.
Serve with apple chunks, banana slices, cubes of pound
cake, strawberries, or marshmallows.
Source:
http://crockpot365.blogspot.com/2008/10/little-dipper-crockpot-chocolate-fondue.html
Crustless Pumpkin Pie
It’s the creamy texture and
spicy taste of pumpkin pie that make this recipe a favorite, so nobody will
even miss the crust. Dropping the crust
saves oodles of fat, as does using evaporated skim milk instead of cream. You can prepare the pie a day or two ahead
and refrigerate it, one less thing to think about on Thanksgiving Day. Serve it with a dollop of low-fat whipped
topping and slivers of crystallized ginger.
½ cup sugar
¼ cup packed brown sugar
¼ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground allspice
½ c fat-free egg substitute
1 (15-oz) can pumpkin puree
1 (12-oz) can evaporated
fat-free milk
1.
Preheat oven to
425°F. Spray a 9-inch pie plate or six
6-ounce ramekins with nonstick spray.
2.
Combine the sugar, brown
sugar, salt, cinnamon, ginger and allspice in a small bowl. Beat the egg substitute lightly in a large
bowl. Stir in the pumpkin and the sugar
mixture. Gradually stir in the milk. Pour into the pie dish or evenly divide among
the ramekins.
3.
Bake 15 minutes. Reduce the heat to 350°F. Bake 40-50 minutes in pie dish, or 20-25
minutes in ramekins, until a knife inserted in the center comes out clean. Cool to room temperature on a rack. Cover and refrigerate until ready to serve.
Per serving (1/6 of pie or 1
ramekin): 249 calories, 0g fat, 0g
saturated fat, 2mg cholesterol, 429 mg sodium, 41g carbohydrates, 4g fiber, 21g
protein, 261 mg calcium. Points: 4
Makes 6 servings
Source: Weight Watchers magazine
Decadent Triple Layer Mud Pie
1 Keebler Ready Curst Chocolate
Pie Crust (6 oz)
2 squares semi-sweet baking
chocolate, melted
2 cups chopped pecans, toasted
1 tub (8 oz) frozen whipped
topping, thawed
2 pkgs (4-serving size)
chocolate flavor instant pudding & pie filling
¼ cup sweetened condensed milk
Pour chocolate and sweetened
condensed milk into bowl. Stir until
smooth. Pour into crust. Press nuts evenly onto chocolate in
crust. Refrigerate 10 minutes. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk two minutes or until
smooth (mixture will be thick). Spread 1
½ cups of the pudding over chocolate in crust.
Immediately stir ½ of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish if desired. Makes 8 servings.
Preparation Time: 15 minutes.
Source: Keebler chocolate pie crust package
Deliteful Raspberry Cheese Pie
1 9-inch Cookie
Crumb Crust, preferably made with store-bought chocolate wafers or chocolate
sandwich cookies (see Master Cookie Crumb Crust recipe elsewhere in this
cookbook)
Filling:
1/3 c + 2 T (4
oz) part skim ricotta cheese
12 oz cream
cheese, room temperature
1 c sugar
2 large eggs,
room temperature
1 t vanilla
¼ c fresh lemon
juice
1 t finely
grated lemon zest
1 c fresh
raspberries, room temperature
Decoration:
2 oz semisweet
chocolate, melted
30 fresh
raspberries
Adjust rack to
lower third of oven. Preheat to 350°.
Using an
electric mixer on low speed, cream the ricotta until it is smooth.
Add the cream
cheese and continue to beat until the mixture is creamy.
Add the sugar
and mix until smooth.
Add the eggs, 1
at a time, and continue mixing on low until mixture is slightly runny.
Stir in vanilla,
lemon juice and zest.
Gently fold in
the raspberries.
Pour into the
crust.
Bake 40
minutes. Slide a baking sheet with no
sides under the pie and remove the dessert to a wire rack to cool completely.
Pour the melted
chocolate into a small handmade paper cone and pipe thin lines of chocolate
back and forth over the surface of the pie.
Imagine the pie
cut into 10 wedges and arrange a cluster of 3 raspberries on each wedge.
Refrigerate
until serving time.
Serves 10.
Per
serving: 380 cal, 7 g protein, 39g
carbohydrate, 23g fat (14g saturated), 98 mg cholesterol, 222 mg sodium, 2 g
fiber.
Source: Nnewspaper clipping in Mimi’s recipe box,
from an unknown source.
Dirt Cake
2 c flour
2 c sugar
1 c cocoa
1 t salt
2 t baking soda
2 c boiling water
½ c oil
2 eggs
2 t vanilla
Sift dry ingredients and add the other ingredients all at
once.
Bake 350° for about 30 minutes.
8-inch pans
Source: Irene
Mattison
Dirt Cake Frosting
1 c milk
5 T flour
½ c butter
½ c Crisco
1 c sugar
1 tsp vanilla
Cook milk & flour until it becomes a thick paste, then
cool.
Combine margarine, Crisco, sugar, vanilla. Mix well and then add the paste.
Source: Irene Mattison
Double Delicious Bars
½ c margarine
1 ½ c graham
cracker crumbs (1 package in a box of 3)
1 can (14 oz)
sweetened condensed milk
1 package (12
oz) chocolate chips
1 c peanut
butter
Preheat oven to
350˚ (325˚ for glass).
In 9 x 13 pan,
melt margarine in the oven.
Sprinkle graham
cracker crumbs evenly over the margarine (press down with hand).
Pour condensed
milk evenly over the crumbs.
Top with both
chips and press down firmly with hand.
Bake 25-30 minutes.
Cool, cut into
bars. (Cut small—very rich)
Source: Paula Mattison
Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with
Walnuts and Currants
This super-simple recipe will
be a hit at your holiday party! Try all three varieties: the Chunky Chocolate
Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with
Pistachio and Cranberry or the Goober and Raisinette Wreath!
12 ounce package semisweet
chocolate chips
1 cup butterscotch chips
14 ounce can sweetened
condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more
for topping
1/2 cup raisins or dried
currants (a couple of handfuls)
candied red and green cherries
to decorate top (like holly)
softened butter to grease an 8
inch round cake pan
Grease an 8-inch round cake pan
with softened butter. Pour the chocolate and butterscotch chips, condensed milk
and vanilla into a medium saucepan. Put the pan on the stove and turn the heat
to low.
Cover the empty condensed milk
can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until
they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge
into the cake pan all around the plastic-covered can in the center to form a
wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to
the center if the fudge moves it away from there. Cut the red cherries in half
with scissors and the green cherries into quarters. Use the green pieces to
make leaves and the red to make holly berries. Decorate the fudge with several
groups of holly berry sprigs made from the cherries and garnish with walnuts
between the sprigs.
Put the fudge in the fridge and
chill until firm. Remove the can from the center, then loosen the sides and
bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a
gift-wrap in cellophane and secure with a bow or ornament.
Variations:
White Chocolate Wreath with Pistachio and Cranberry
Substitute the chocolate chips
with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of
shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried
sweetened cranberries for currants.
Goober and Raisinette Wreath
Swap butterscotch for peanut
butter chips
Swap large whole peanuts for
walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for
currants in original recipe
Makes 2 pounds
Source: The show Oprah and Rachael Ray Throw a
Holiday Party, via Oprah.com
Fresh Berry Pie
2 baskets
(quarts) fresh berries
2 T cornstarch
½ c sugar
¼ c water
Single pie
crust, already cooked.
Mash 1 c
berries.
Place in small
saucepan and add cornstarch, sugar, and water.
On medium heat,
cook until thickened, stirring frequently.
Arrange
remainder of berries in pie crust and pour thickened fruit paste over berries.
Chill and serve
with whipped cream.
Source: Paula Mattison
Fresh Rhubarb Pie
4 cups chopped
rhubarb
1 1/3 cups white
sugar
6 tablespoons
all-purpose flour
1 tablespoon
butter
1 recipe pastry
for a 9 inch double crust pie
Preheat oven to
450 degrees F (230 degrees C).
Combine sugar
and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this
mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of
butter. Cover with top crust.
Place pie on
lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350
degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm
or cold.
Nutritional
Information Calories: 290 | Total Fat:
9.1g | Cholesterol: 4mg
Source: Allrecipes.com
Frrrozen Hot Chocolate:
Serendipity’s Best-Kept Secret
It's famous,
it's infamous, it's notorious. It has destroyed diets and led to love affairs.
Marriages have been proposed over it, couples have been wed in it, princes have
been made from it. People have traveled from all corners of the world for just
one sip of our creamy, dreamy, icy blend of chocolaty goodness. It'll make you
want to blow bubbles through your straw. It makes everyone a child again.
For years, fans
begged and plead and offered firstborn sons for the recipe, but we three
princes guarded the formula with our lives. It was such a closely kept secret
that not even the White House could gain access to it. Jackie Kennedy once
requested the recipe so that it could be served at a gala evening at the While
House. I offered to travel to Washington to make it myself, but when my
security clearance didn't come through in time, I refused to hand over the
secret formula — not even to the First Lady herself!
When customers
asked how it was made, we would respond that we had a Rube Goldberg machine
churning it out in the back — a hodgepodge of arms, wheels, gears, handles,
paddles, and even canaries in cages working in concert to concoct the magic
elixir. We would never let on that it was as simple as a blender and some
magnificent chocolate.
And now, to
thank our customers for fifty great years, we've finally decided to share the
secret recipe with the world. For truly authentic Serendipity taste, throw a
sprinkle of magic in the mix. For this and all the frozen drinks that follow,
the recipe yields one gigantic Serendipity-sized serving, which is perfect for
sharing. Enjoy.
6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings
Chop the
chocolate into small pieces and place it in the top of a double boiler over
simmering water, stirring occasionally until melted. Add the cocoa and sugar,
stirring constantly until thoroughly blended. Remove from heat and slowly add
1/2 cup of the milk and stir until smooth. Cool to room temperature.
In a blender
place the remaining cup of milk, the room temperature chocolate mixture, and
the ice. Blend on high speed until smooth and the consistency of a frozen
daiquiri. Pour into a giant goblet and top with whipped cream and chocolate
shavings. Enjoy with a spoon or a straw. . . .or both!
Source: Sweet
Serendipity by Stephen Bruce,
Universe Publishing, 2004
Fudgy Cocoa Brownies
½ c margarine
1/3 c cocoa
1 c sugar
2 eggs
1 t vanilla
½ c flour
¼ t salt
½ c nuts
Preheat oven to 350°.
Grease 8” square pan.
In a saucepan, melt margarine over low heat.
Remove from heat and add cocoa.
Stir until well blended.
Add sugar and mix well.
Add eggs, one at a time, and beat well.
Stir in vanilla, flour and salt. Do not overbeat.
Fold in nuts.
Bake 25 to 30 minutes.
Source: Irene
Mattison
Garbanzo Bean Chocolate Cake
1 1/2 cups
semisweet chocolate chips
1 (19 ounce) can
garbanzo beans, rinsed
and drained
4 eggs
3/4 cup white
sugar
1/2 teaspoon
baking powder
1 tablespoon
confectioners' sugar for
dusting
Preheat the oven
to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.
Place the
chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2
minutes, stirring every 20 seconds after the first minute, until chocolate is
melted and smooth. If you have a powerful microwave, reduce the power to 50
percent.
Combine the
beans and eggs in the bowl of a food processor. Process until smooth. Add the
sugar and the baking powder, and pulse to blend. Pour in the melted chocolate
and blend until smooth, scraping down the corners to make sure chocolate is
completely mixed. Transfer the batter to the prepared cake pan.
Bake for 40
minutes in the preheated oven, or until a knife inserted into the center of the
cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes
before inverting onto a serving plate. Dust with confectioners' sugar just
before serving.
Nutritional
Information: Servings Per Recipe: 12;
Calories: 229; Total Fat: 8.5g; Cholesterol: 70mg; Sodium: 180mg; Total Carbs:
36.8g; Dietary Fiber: 3.2g; Protein: 5.2g
Source: Allrecipes.com
Gingerbread Boys & Girls
Reynolds plastic wrap, rose and green colors
¾ c butter or margarine
¾ c packed brown sugar
1 egg
½ c molasses
1 t vanilla extract
3 ¼ c flour
1 t baking soda
1 t ground ginger
½ t salt
½ t ground cinnamon
½ t ground cloves
Beat butter & sugar on medium speed until creamy.
Beat in egg until well blended.
Mix in molasses and vanilla; set aside.
Mix remaining ingredients in a large bowl.
Beat flour mixture gradually into sugar mixture on low
speed until well blended and soft crumbly dough forms.
Divide dough into three balls; wrap each ball in plastic
wrap.
Refrigerate until firm, about 2 hrs.
To bake: preheat
oven to 350°.
Roll dough to ¼ inch thick.
Cut dough with 4- or 5-inch cookie cutters; place 1 inch
apart on cookie sheet.
Bake 10 to 11 minutes until edges are barely browned.
Let stand one minute.
Cool completely on cooling rack.
Decorate as desired.
Wrap each cookie in plastic wrap. Gather at top of cookie and tie with
ribbon. Fluff ends of plastic wrap; trim
with scissors.
Cook Time: 10 minutes.
Yield: 2 ½ dozen
cookies
Source: magazine
clipping, likely from a Reynolds Wrap ad
Gingerbread Cookies by Martha
6 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup (2 sticks) unsalted
butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 teaspoon finely ground black
pepper
1 ½ teaspoons salt
2 large eggs
1 cup unsulfured molasses
1. In a large bowl, sift together flour, baking soda, and baking
powder. Set aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar until fluffy. Mix in ginger, cinnamon, cloves, pepper and
salt. Then add eggs and molasses.
3. Add flour mixture.
Combine on low speed. Divide
dough in thirds; wrap each in plastic.
Chill at least 1 hour.
4. Heat oven to 350 ºF. On
a lightly floured work surface, roll out dough to an 1/8-inch thickness. Cut into desired shapes. Transfer to ungreased baking sheets, and
refrigerate until firm, 15 minutes. Bake
until crisp but not darkened, 8-10 minutes.
Let cookies cool on wire racks, then decorate as desired.
Makes about 2 dozen
Source: A brochure included in the Martha Stewart
penguin-shaped cookie cutters.
Gingerbread: Grandma’s
Gingerbread Cookies
8 Tbsp (1 stick) butter or
shortening
½ cup sugar
½ cup Grandma’s Molasses
1 egg
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 tsp ginger
1 tsp cinnamon
1/8 tsp ground cloves
1. Beat butter with sugar and molasses. Mix in egg.
2. Sift dry ingredients and add to wet mixture. Mix well.
Chill in freezer 1 hour or in refrigerator 2 hours.
3. Heat oven to 350ºF.
Roll out a portion of the dough ¼” thick on lightly floured board. Chill remaining dough.
4. Cut with cookie cutter, place on greased baking sheets and
decorate with raisins, chips or nuts, if desired.
5. Bake 8-10 minutes.
Cool.
Source: Clipping, probably from an ad for Grandma’s
Molasses.
Gingerbread People Cookies
These classic cookies make great holiday
ornaments: Prior to baking, make a hole in the top of each using a wooden pick;
string baked, cooled cookies with yarn, and hang them on the tree or mantel.
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons granulated sugar
1/4 cup butter or stick margarine, softened
1/2 cup molasses
1 large egg white
(when Cooking Light republished this recipe as simply ‘Gingerbread
People’ in November, 2006, the recipe called for 1 whole egg)
Cooking spray
2 tablespoons dried currants
1 1/4 cups powdered sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
Lightly spoon flour into dry measuring cups; level with a
knife. Combine the flour and next 7 ingredients (flour through cloves) in a bowl,
and set aside. Combine granulated sugar and butter in a large bowl; beat at
medium speed of a mixer 5 minutes. Add molasses and egg white; beat well. Add
flour mixture to sugar mixture; beat at low speed until well-blended. Divide
dough in half, and shape each half into a ball, and wrap in plastic wrap. Chill
1 hour.
Preheat oven to 350°.
Working with 1 half of dough at
a time (keep remaining half chilled until ready to use), roll the dough to a
1/8-inch thickness on a heavily floured surface; cut with a 2 1/2-inch boy or
girl cookie cutter. Place gingerbread cookies 1 inch apart on baking sheets
coated with cooking spray. Arrange currants on cookies as buttons. Bake at 350°
for 8 minutes. Remove from pans; cool on wire racks.
Combine the powdered sugar,
lemon juice, and vanilla in a small bowl. Spoon into a decorating bag or a
heavy-duty zip-top plastic bag with a tiny hole snipped in 1 corner of bag, and
decorate as desired.
Note from Mimi 12/2006: These are difficult to roll out.
Yield: 4 dozen (serving size: 1 cookie)
NUTRITION PER SERVING: CALORIES 59(15%
from fat); FAT 1g (sat 0.2g,mono 0.4g,poly 0.3g); PROTEIN 0.7g; CHOLESTEROL
0.0mg; CALCIUM 13mg; SODIUM 38mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 11.9g
Source: Cooking Light, NOVEMBER 1998 It was republished with minor changes in
November, 2006. Via CookingLight.com
Gingerbread House
If you set aside several hours
on three days to make the house, that will allow plenty of time for all the
icing to set firmly and plenty of time for you to have some fun. The completed
house can stand for up to one month.
Dough
6 3/4 cups all purpose flour
4 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cardamom
1 1/2 cups solid vegetable shortening
1 1/2 cups sugar
3 large eggs
3/4 cup robust (dark) molasses
Rolling dough:
1 roll kitchen parchment (at
least 10 yards long — sold at cookware stores and at some supermarkets)
1 1/2-inch round cookie cutter for roof tiles
Assorted cookie cutters (such as Christmas tree, gingerbread man, and star)
1 1/2 teaspoons baking soda
Templates
6 cardboard sheets (about 15 X 15 inches)
Waxed paper
Sift flour, ginger, cinnamon,
baking soda, salt and cardamom into medium bowl. Using electric mixer, beat
shortening in large bowl until fluffy. Add sugar and beat to blend. Beat in
eggs 1 at a time. Add molasses and beat on high speed until well blended. Add
dry ingredients in 4 additions, beating at low speed until dough forms. Divide dough
into 6 equal pieces. Flatten each piece into rectangle. Wrap each in plastic
and refrigerate until firm enough to roll, at least 6 hours. (Can be made 1 day
ahead. Keep refrigerated.)
Rolling,
Cutting and Baking:
Each of the six pieces of dough will be used for one of the large sections of
the house (the two side walls, the front and the back walls, and the two roof
sections). The scraps will be rerolled to make the roof tiles, trees, stars,
figures and other cookies for nibbling.
Make
templates:
On one cardboard sheet, draw 14-inch round and cut out, making base for house.
On another cardboard sheet, draw one 7- X 10-inch rectangle and cut out.
Outline rectangle 3 more times on cardboard sheets and cut out, making 4
foundation rectangles. Draw one 6- X 9-inch rectangle on cardboard sheet and
cut out, making roof template. Draw one 7- X 4-inch rectangle on cardboard
sheet and cut out, making side wall template. Cut out 2 (1 1/2-inch) squares
for windows.
To make the template for the front and back of the house, draw a 4- X 5-inch
rectangle on cardboard sheet, then use the 5-inch side of the rectangle as the
base for a triangle with the opposite angle 4 inches away from base. To make a
door, cut a 1 1/2- X 2 3/4-inch rectangle in the center of the opposite 5-inch
side of rectangle.
Preheat oven to 350°F.
Roll out 1 dough piece (keep
remaining dough refrigerated) between two 15-inch-long sheets of parchment to
scant 1/4-inch rectangle, turning over dough and parchment occasionally. If
parchment wrinkles, peel off, smooth wrinkle and reposition parchment over
dough; continue to roll out dough to required thickness.
Roof:
To make roof, place cardboard
roof template atop parchment. Using small sharp knife, cut around template
through top sheet of parchment to make 6x9-inch rectangle. Peel top parchment
off dough.
Pull away excess dough from
around the rectangle. Slide dough rectangle on its bottom parchment onto heavy
large baking sheet. Gather dough scraps; wrap in plastic and refrigerate.
Bake rectangle until dry
looking, firm to touch in center and just beginning to darken around edges,
about 13 minutes. Slide parchment with rectangle onto rack and cool completely.
Rinse baking sheet under cold water to cool; wipe dry.
Walls:
Repeat rolling, cutting and
baking of each remaining 5 large dough pieces, 1 piece at a time, to make
second roof section, 2 side walls, front wall and back wall (cut out windows on
side walls and door on front wall but not door on back wall). Gather and
refrigerate dough scraps for use later and rinse baking sheet to cool each
time.
Roof
tiles:
Roll out some of reserved dough
scraps between sheets of parchment to 1/8-inch thickness. Peel off top
parchment. Using floured 1 1/2-inch round cookie cutter, cut out rounds for
roof tiles. Using small knife as aid, cut and pull away dough from between
rounds.
Slide parchment with cookie
rounds onto cooled baking sheet. Bake cookies until dry looking and firm to
touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies.
Working in batches, repeat with more reserved dough to roll, cut and bake a
total of 50 round cookies, gathering, wrapping and chilling any dough scraps
each time.
Door
and other cutouts:
Roll out some of reserved dough
between sheets of parchment to 1/8-inch thickness. Cut out 2 1/2x1 1/2-inch
rectangle for front door. Using floured cookie cutters, cut out several stars,
gingerbread figures, Christmas trees and other decorative shapes as desired.
Using small knife as aid, pull or cut away dough from around door and between
shapes. Slide parchment with cookies onto cooled baking sheet. Bake cookies
until dry looking and firm to touch, about 9 minutes. Slide parchment with
cookies onto rack and cool cookies completely. Remove all baked gingerbread from
parchment. (All gingerbread can be prepared 2 days ahead. Store airtight at
room temperature.)
Icing:
You will prepare this recipe
twice: once for assembling the gingerbread house, and again for decorating it.
4 large egg whites
7 to 7 1/2 cups powdered white sugar
Using electric mixer, beat egg
whites in medium bowl until very foamy, about 1 minute. Add 1/2 cup powdered
sugar. Beat until well blended. Add remaining cups sugar, 1/2 cup at a time,
beating until well blended after each addition and scraping down sides of bowl
occasionally.
Beat icing at high speed until
very thick and stiff, about 5 minutes. (Second batch of icing will be made
later.)
Assembly of Foundation and
Walls
2 pastry bags
1 1/4- to 3/8-inch diameter plain round pastry tip
Foundation:
Place 14-inch round cardboard
base on work surface. Spoon some icing into pastry bag fitted with 1/4- to
3/8-inch diameter tip; cover icing in bowl tightly to prevent drying. Pipe a
small dab of icing in center of round. Place one 7x10-inch cardboard foundation
rectangle on icing; press to adhere.
Pipe small mound of icing in
center of rectangle. Place second 7x10-inch cardboard rectangle over; press to
adhere. Repeat with more icing and remaining two 7x10-inch rectangles, forming
the foundation for house in center of round cardboard base.
Walls:
Pipe thick line of icing on
bottom edge of 1 side wall. Stand wall on cardboard foundation, icing side
down, 1 inch in from and parallel to one long side and 2 inches in from one
short side; hold for 5 minutes.
Pipe thick line of icing onto
front edge of wall. Press back edge of front wall (with door cutout) into icing
on front edge of side wall. Hold pieces together for 5 minutes.
Pipe thick line of icing on
bottom edge and up front edge of second side wall. Press icing on front edge of
side wall into the back edge of front wall, positioning wall parallel to first
side wall. Hold for 5 minutes.
Pipe line of icing up back edge
of each side wall. Press edges of back wall (without door) into icing, forming
the back of the house. Hold 5 minutes to set.
Pipe lines of icing inside
house at 4 intersections of walls, along the base and on outside at all
vertical joints to reinforce.
Pipe a thick line of icing
along 1 long edge of front-door cookie. Attach cookie to left side of door
opening in front wall, creating an opened front door.
Pipe any icing left in pastry
bag back into bowl of icing. Cover tightly; store at room temperature to use
for decorating later. Let house stand until icing is completely dry and very
hard — about 12 hours.
Assembly
of Roof and Tiles:
1 1/8-inch diameter plain round
pastry tip
1 1/4- to 3/8-inch diameter plain round pastry tip
2 pastry bags
Prepare a second batch of
icing.
Beat in any remaining icing
from the first batch. Spoon 1 cup icing into pastry bag fitted with 1/8-inch
diameter tip. Outline windows and front door decoratively. Pipe decorations on
front and back walls.
Roof:
Spoon icing into a new pastry
bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe thick line of icing
down 1 diagonal edge of front wall; continue piping icing along top edge of
adjoining side wall and up diagonal edge of back wall.
Press 1 roof rectangle into
icing, positioning so that top edge aligns with tops of front and back walls and
lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5
minutes to set.
Pipe additional lines of icing
along roof joints inside house to reinforce.
Pipe thick line of icing down
second diagonal edge of front wall; continue piping icing along top edge of
adjoining side wall and up diagonal edge of back wall. Press second roof
rectangle into icing, positioning so that top edge aligns with edge of first
roof rectangle and lower edge overhangs side wall by about 1 1/4 inches. Hold
in position for 5 minutes to set.
Let house stand until icing
hardens, at least 3 hours.
Cover bowl of icing and let
stand at room temperature.
Tiles:
Spoon more icing into pastry
bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe small mound of icing
in center of underside of 1 round cookie. Align cookie edges flush with one
bottom corner of roof; press to adhere. Repeat with about 5 more cookies to
form bottom row of roof tiles, cutting end cookie to align with edge of roof.
Pipe generous mound of icing on
upper half of underside of 1 round cookie. Position cookie halfway between 2
first row cookies and overlapping them by about 3/4-inch. Press icing portion
gently onto roof. Repeat with more cookies to form second row; cutting cookies
to fit at each end.
Repeat with more cookies to
cover first side of roof. Attach cookies in same way on second roof rectangle.
Using first pastry bag fitted
with 1/8-inch-diameter tip, outline the bottom halves and cut edges of roof
tiles with icing.
Decorations
12 hard red-and-white striped
peppermint candies, cut in half with serrated knife
4 striped candy canes, cut to fit corners of house under roof
Cinnamon imperials
Chocolate nonpareils
Other assorted candies
Spoon icing into pastry bag
fitted with 1/4- to 3/8-inch-diameter tip. Pipe 1 or more thick lines of
frosting between roof sections at top of house, filling opening completely.
Gently press cut side of peppermint candies in row into icing.
Pipe 1 thick vertical line of
icing at each corner of house; press 1 trimmed candy cane into each.
Pipe small rounds of icing onto
both sides of door for doorknobs and in center of each roof tile. Press
cinnamon imperials into each round of icing.
Using pastry bag fitted with
1/8-inch-diameter tip, pipe small mound of icing onto edge of roof.
Slowly pull bag downward while
squeezing out icing so that about 3/4- to 1-inch section of icing hangs freely.
Pull bag away, leaving "icicle" hanging. Repeat at 1/4-inch intervals
around roof edge. Pipe decorative line of icing along front and back eaves of
roof sections.
Outline and decorate
gingerbread figures, trees, stars and other cookies. (Icing may be colored, if
desired.) Using back of spoon or flexible spatula, spread icing around base of
house and on cardboard base, creating "snow-covered" landscape.
Press chocolate nonpareils into
icing, making path to front door. Stand decorated cookies in icing.
Editor's notes:
• If concerned about salmonella, use egg white powder instead of egg whites.
• For best results, bake gingerbread on very flat baking sheets.
• Let gingerbread cool and stiffen on baking sheet before transferring to rack
to cool completely.
Source: Bon Appétit 2000 via Epicurious.com
Ginger-Rice Pudding
1 ¼ cups jasmine rice, rinsed and drained
1 quart milk
¼ cup sugar
2 Tablespoons grated fresh ginger (2-inch piece)
1 teaspoon ground ginger
Pinch of salt
½ cup heavy cream
Combine rice, milk, sugar, fresh and ground ginger, and salt in a
medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until most but
not all of the liquid has been absorbed and rice is tender, about 20
minutes. Remove from heat, and stir in
heavy cream until combined. Serve warm.
Prep Time: 5 Min. Total Time:
30 Min
We dipped pieces of crystallized ginger in melted chocolate for a
delicious garnish. Serve with steaming
cups of tea.
Source: Martha Stewart
Living, March, 2003
Greg’s Brownies
1 14-oz bag
caramels
1 12-oz can
evaporated milk
2 boxes Duncan
Hines Moist Deluxe Devil’s Food Cake Mix
1 ½ c melted
margarine
1 12-oz bag
chocolate chips
1 c chopped
walnuts
Melt caramels in
1/3 c evaporated milk.
Mix dry cake mix
(do not follow cake mix directions) with melted butter and 1 c evaporated milk.
Put ½ batter in
9x13 inch (lightly greased) pan.
Bake for 8
minutes.
Remove from oven
and pour melted caramels on baked cake and sprinkle with chopped nuts and
chocolate chips.
Add remaining
evaporated milk to batter and spread evenly over nuts & chips.
Bake 25
minutes. Cool very well before cutting.
Decadent, per
Mimi!
Source: Greg’s mother. Greg is a former co-worker of Mimi’s.
Guinness Fruit Cake
1 cup of Guinness
1 cup of sugar
1 lb fruit
4 oz margarine
1 tsp baking soda
1 tsp mixed spice
2 eggs
10 oz. flour
Boil and cool Guinness, sugar,
fruit, margarine, baking soda, spice.
Add eggs and flour when
cool. Bake in a moderate oven for 1 hr
30 minutes
Source: One of three recipes on sheet of fancy paper
from Rathbaun Farm, Ardrahan, Co. Galway.
Tel 091 635166 / 635385, from the Mattison family trip to Ireland.
Hamburger Cookies
24 vanilla wafer cookies
12 small peppermint patties
4 drops green food coloring
12 medium green gumdrops,
sliced
2 tablespoons sesame seeds
4 small rolls of apricot fruit
leather
1/2 cup flaked coconut
Place the coconut and the food
coloring in a bowl with a lid. Shake till all coconut is covered. Set aside.
Place 12 of the vanilla wafers
flat side up on a cookie sheet. After unwrapping all of the peppermint patties,
place them on top of the wafers.
Unwrap the fruit roll-ups
(optional) and cut into squares. Place on top of the all of the patties to look
like cheese. Then place the sliced gumdrops on the top of that. Add the
coconut.
Place the other half of the
wafers over the top of the coconut. With a small kitchen brush lightly paint a
VERY small amount of water on the tops of the cookies. Finally shake or
sprinkle a small amount of sesame seeds over the wafers.
Yield: 6 servings at 4 cookies each
Nutritional Information: Calories: 359, Total Fat: 10.8g, Cholesterol:
< 1mg, Sodium: 107mg, Total Carbs: 64.1g, Dietary Fiber: 2.1g, Protein: 2.6g
Source: No Bake Deluxe Hamburger Cookies at
Allrecipes.com
Holiday Oatmeal Cookies
2 c sifted flour
1 1/4 cups sugar
1 t baking powder
1/2 t baking soda
1 t salt
1 t cinnamon
3 c rolled oats
1 c raisins
1/2 c chopped nuts
3/4 c corn oil
1 eggs lightly beaten
1/2 c milk
Sift together flour, sugar,
baking powder, baking soda, salt and cinnamon.
Add rolled oats, raisins, and nuts and mix thoroughly. Stir in the oil, then the eggs and milk. Blend well.
Drop by teaspoons onto an ungreased cookie pan, spacing about 1 1/2
inches apart.
Bake at 400°F for 10 to 12
minutes. Remove to wire rack to
cool. Store in airtight container. Yields 6 dozen.
Source: Newspaper clipping by Mimi, of indeterminate
origin.
Indian Pudding
This (slightly) unorthodox
version of the old favorite version has a long history of success. Though the
amount of walnuts is small, it has a positive effect on the pudding.
4 cups milk
1/2 cup finely ground cornmeal
1/3 to 1/2 cup unsulfured
molasses
1 teaspoon salt
3 tablespoons sugar
1/4 cup butter
1 teaspoon ginger
1/2 teaspoon cinnamon
1 beaten egg
1/2 cup raisins
2 teaspoons finely chopped
walnuts
1. Grease a 1-1/2 quart baking
dish. Heat oven to 300°F. Bring milk to a rolling simmer in top of a double
boiler over high heat, then dribble cornmeal in very slowly, stirring
constantly. Continue to cook, still stirring, until meal is softened, about 15
minutes. Slowly stir in molasses, then remove from heat.
2. Stir in remaining
ingredients and pour mixture into the prepared dish. Bake until pudding is set
and top is browned, about 2 hours. Serve hot, topped with whipped cream.
Source: www.YankeeMagazine.com
Key Lime Pie
2 large eggs
2 large egg whites
1/2 cup Key lime juice (such as
Nellie and Joe's Famous Key West Lime Juice)
1 teaspoon grated lime rind
1 (14-ounce) can fat-free sweetened
condensed milk
1 (6-ounce) reduced-fat graham cracker
crust
1 1/2 cups frozen reduced-calorie
whipped topping, thawed
Preheat oven to 350°.
Beat eggs and egg whites at medium speed of a mixer until
well-blended. Gradually add juice, rind, and milk to egg mixture, beating until
well-blended. Spoon mixture into crust, and bake at 350° for 20 minutes or
until almost set (the center will not be firm but will set up as it chills).
Cool pie on a wire rack. Cover loosely, and chill 4 hours. Spread whipped
topping evenly over filling.
Yield: 8 servings (serving size: 1 wedge)
NUTRITION PER SERVING: CALORIES 288(18%
from fat); FAT 5.9g (sat 3g,mono 1.5g,poly 1.1g); PROTEIN 7.6g; CHOLESTEROL
56mg; CALCIUM 141mg; SODIUM 198mg; FIBER 0.8g; IRON 0.6mg; CARBOHYDRATE 49.2g
Source:
Jean Kressy, Cooking Light, JUNE 1999, via CookingLight.com
Kitty
Litter Cake
1 18.5 oz package spice cake
mix
1 18.5 oz package white cake mix
2 4-serving packages instant vanilla pudding mix
1 12-oz box vanilla wafer cookies, crushed
6 to 10 Tootsie Rolls
Confectioner's sugar
1 brand new cat litter pan
1 brand new plastic pooper scooper
green food coloring
plastic flies (optional)
Prepare the cakes and pudding
as directed by package. Crumble the baked cake into the kitty litter pan, then
add the pudding and mix. Add a few drops of green food coloring to 1 cup of the
cookie crumbs and set aside; mix the rest into the pan. Soften the Tootsie
Rolls by placing in the microwave for 10 seconds on high, and shape them to
resemble cat droppings. Arrange the Tootsie Rolls on top of the cookie-pudding
cake mixture, sprinkle all with green cookie crumbs, then with a bit of
confectioner's sugar. Decorate w/ plastic flies. Serve with pooper scooper.
Makes 20 to 24 servings.
Source: Downloaded by Stephe years ago
Lemon-Swirled Cheesecake
Herb lovers: Try adding 1 tablespoon finely
chopped fresh rosemary to the crust. If your springform pan is made of dark
metal, cook the cheesecake 5 to 10 minutes less.
Crust:
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled butter or stick
margarine, cut into small pieces
1 tablespoon ice water
Cooking spray
Filling:
3 (8-ounce) blocks
fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese,
softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 1/2 teaspoons grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup Lemon Curd
Preheat oven to 400°.
To prepare the crust, lightly
spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup
flour and 2 tablespoons sugar in a food processor; pulse 2 times or until
combined. Add chilled butter; pulse 6 times or until mixture resembles coarse
meal. With processor on, slowly pour ice water through food chute, processing
just until blended (do not allow dough to form a ball). Firmly press mixture
into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400°
for 10 minutes; cool on a wire rack.
Reduce oven temperature to
325°.
To prepare the filling, beat
cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the
next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a
time, beating well after each addition.
Pour the cheese mixture into
prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using
the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake
is almost set. Remove cheesecake from oven, and cool to room temperature. Cover
and chill for at least 8 hours.
Yield: 16 servings (serving size: 1 slice)
NUTRITION PER SERVING: CALORIES 310(33%
from fat); FAT 11.4g (sat 6.4g,mono 3.5g,poly 0.6g); PROTEIN 12.2g; CHOLESTEROL
126mg; CALCIUM 155mg; SODIUM 458mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 39g
Source:
Cooking Light, MAY 2000, via CookingLight.com
Lime Meltaways
¾ c (1 ½ sticks) unsalted butter,
room temperature
1 c confectioners’ sugar
2 T freshly squeezed lime juice
Grated zest of 2 limes
1 T pure vanilla extract
1 ¾ c plus 2 T all-purpose flour
2 T cornstarch
¼ t salt
In the bowl of an electric mixer
fitted with the whisk attachment, cream butter and 1/3 c sugar until fluffy.
Add the lime juice, zest and vanilla.
Beat until fluffy.
In a medium bowl, whisk together
flour, cornstarch, and salt. Add to
butter mixture and beat on low speed until combined.
Between two 8 x 12 pieces of
parchment paper, roll dough into two 1 ¼ inch diameter logs. Chill at least 1 hour.
Heat oven to 350°.
Line two baking sheets with
parchment.
Place remaining sugar in resealable
bag.
Remove parchment from logs.
Slice into 1/8 inch thick rounds.
Place rounds on sheets, spaced 1 inch
apart.
Bake until barely golden, about 15
minutes.
Transfer cookies to wire rack to cool
slightly, 8 to 10 minutes.
While still warm, place cookies in
the sugar-filled bag. Toss to coat.
Bake or freeze remaining dough.
Store in an airtight container up to
2 weeks.
Makes about 10 dozen
Source: Martha Stewart pre-printed recipe card
Mamie Eisenhower Fudge
12 oz semi-sweet
chocolate bits
12 oz German
sweet chocolate (3 bars)
1 jar (small)
marshmallow fudge
1 c chopped
walnuts
1 t vanilla
4 ½ c sugar
pinch salt
2 T butter
1 can evaporated
milk
Place chocolate
bits, chocolate, marshmallow fudge, walnuts in a large bowl.
Put sugar, salt,
butter, evaporated milk in a saucepan.
Place over low heat.
Heat to boiling
point, then cook 6 minutes, stirring constantly.
Pour over
mixture in bowl and stir until chocolate melts and mixture is well blended.
Put in large
buttered sheet cake pan.
Sprinkle with
chopped nuts if desired.
Let cool before
cutting.
Yield: 5 lbs.
Source: Paula Mattison
Marble Cupcakes
8 oz cream
cheese
1 1/3 c sugar
1 ½ c flour
1 t vanilla
½ t salt
1/3 c oil
1 egg
1 c chocolate
chips
¼ c cocoa
1 c water
1 t baking soda
1 T vinegar
Cream the cream
cheese, egg, and 1/3 c flour.
Stir in
chocolate chips.
Set aside.
Mix remainder of
ingredients.
Fill cupcake
liners with chocolate batter and spoon a Tbsp of cream cheese mixture in each.
Bake at 350° for 20 minutes.
Source: Paula Mattison
Mardi Gras King Cake
1/4 cup butter
or margarine
1 (16 ounce)
container sour cream
1/3 cup sugar
1 teaspoon salt
2 (.25 ounce)
envelopes active dry yeast
1 tablespoon
white sugar
1/2 cup warm
water (100 to 110 degrees)
2 eggs
6 1/2 cups
all-purpose flour, divided
1/2 cup white
sugar
1 1/2 teaspoons
ground cinnamon
1/3 cup butter
or margarine, softened
Colored
Frostings (see below) Colored Sugars (see below)
COLORED
FROSTING:
3 cups powdered
sugar
3 tablespoons
butter, melted
3 tablespoons
milk
1/4 teaspoon
vanilla extract
2 drops green
food color
2 drops yellow
food coloring
2 drops blue
food coloring
2 drops red food
color
COLORED SUGARS:
1 1/2 cups white
sugar
2 drops green
food color
2 drops yellow
food coloring
2 drops red food
color
2 drops blue
food coloring
1. COOK first 4
ingredients in a saucepan over low heat, stirring often, until butter melts.
Cool mixture to 100 degrees to 110 degrees.
2. DISSOLVE
yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5
minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with
an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining
flour to make a soft dough.
3. TURN dough
onto a lightly floured surface; knead until smooth and elastic, about 10
minutes. Place in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in
bulk.
4. STIR together
1/2 cup sugar and cinnamon; set aside.
5. PUNCH dough
down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to
a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened
butter on dough. Roll dough, jellyroll fashion, starting at long side. Place
dough roll, seam side down, on a lightly greased baking sheet. Bring ends
together to form an oval ring, moistening and pinching edges together to seal.
Repeat with remaining dough, cinnamon mixture, and butter.
6. COVER and let
rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
7. BAKE at 375
degrees for 15 minutes or until golden. Decorate with bands of Colored
Frostings, and sprinkle with Colored Sugars.
8. COLORED
FROSTINGS: Stir together powdered sugar and melted butter. Add milk to reach
desired consistency for drizzling; stir in vanilla. Divide frosting into 3
batches, tinting 1 green, 1 yellow, and combining red and blue food coloring
for purple frosting.
9. COLORED
SUGARS: Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top
plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure
with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and
1 drop blue food coloring before adding to remaining 1/2 cup sugar.
Yields: 28
servings
Source: Southern Living Magazine via AllRecipes.com
Martha’s Almonds
3 T peanut oil
2 c almonds
½ c sugar.
1 t red hot
pepper
1 ½ t cumin
1 ½ t coarse
salt
1 T sugar
Heat oil. Add almonds.
When coated with oil, sprinkle with sugar. Stir constantly. When sugar begins to caramelize, move to a
bowl and add pepper, cumin, salt, sugar.
Stir and pour onto a cookie sheet until hard.
Source: Martha Stewart
Master Cookie Crumb Crust
1 ¼ c crumbs
(chocolate wafers, chocolate sandwich cookies, gingersnaps, graham crackers,
zwieback, vanilla cookies, biscotti, etc.)
1 T sugar, or to
taste (optional)
5 T unsalted
butter, melted
Combine the
crumbs, sugar and butter in a medium bowl and mix until thoroughly coated.
Transfer to a
lightly buttered 9-inch pie pan. Press
evenly over the bottom and up the sides of the pan.
If the recipe
directs, bake in the lower third of a preheated 350° oven for 8 to 10 minutes.
Otherwise, chill
until ready to fill.
If the filling
bakes in the crust, fill and bake after pressing evenly into the pan.
NOTE: To spice up the crust, add 1/8 to ¼
t cinnamon or a combination of finely grated lemon zest and ground ginger. A couple T of finely ground nuts, such as
pecans or hazelnuts, add another flavor dimension.
Per recipe (an
approximation of various cookies): 1,150 calories, 12g protein, 73g fat (40g
saturated), 155mg cholesterol, 929 mg sodium, 4g fiber.
Use this for the
Deliteful Raspberry Cheese Pie, found elsewhere in this cookbook.
Source: Newspaper clipping in Mimi’s recipe box, from
an unknown source. Perhaps the Berkshire
Eagle.
Meringue: Basic Meringue
2 Tablespoons distilled white
vinegar
½ teaspoon salt
4 egg whites, at room
temperature
1 cup granulated sugar
1. In the bowl of an electric mixer, combine the vinegar and
salt. Rub them into the bowl with paper
towels. Pour out any remaining
vinegar. Wipe out the bowl.
2. Tip the whites into the bowl and beat at low-medium speed
until the whites form soft peaks. This
will take several minutes.
3. Increase the speed to high and begin adding the sugar 1
Tablespoon at a time. Beat each
Tablespoon well before adding the next.
4. After all sugar has been added, continue to beat until whites
are stiff and glossy and resemble marshmallow.
5. Use as directed.
Makes 6 baskets, 20 cookies, or
2 8- or 9-inch layers.
Source: Boston Globe, October 2, 2002
Meringue Cookies
1 recipe Basic meringue
1 teaspoon vanilla extract or ½
cup chocolate chips or ¾ cup ground toasted hazelnuts
1. Set the oven at 200º.
Line a baking sheet with parchment paper.
2. To the stiff glossy meringue, add vanilla, chocolate chips, or
ground hazelnuts.
3. With a large metal spoon, make 20 mounds of meringue on the
lined sheet, leaving one inch of space between each one.
4. Bake the meringues for 2 hours. Turn the oven off. Let the meringues sit in the turned-off oven
for 1 hour or more.
5. Slide the parchment paper onto a wire rack and let the
meringues cool completely. Gently lift
the meringues from the paper. Store in
an airtight container for up to three days.
Makes 20.
Source: Boston Globe, October 2, 2002
Meringue Mushrooms
½ c egg whites, room temperature
¼ t cream of tartar
1 c superfine sugar
Combine egg whites, cream of tarter. Mix until soft peaks.
Mix with superfine sugar till dull. Use pastry bag to drop onto cookie sheet in
mushroom shape. Bake at 200 degrees for
2 hrs.
Source: Mimi
Mattison
Meringue: Pink Meringue
Kisses
Light as air, these dainty
treats are sweetly shaped and meltingly delicious. The recipe can be halved.
4 large egg whites, room
temperature
1 cup sugar
Pinch cream of tartar
½ teaspoon pure vanilla extract
Pink food coloring
6 oz semisweet or bittersweet
chocolate, finely chopped
2 tsp canola oil or pure
vegetable shortening
- Preheat oven to 200˚F, with racks
in upper and lower thirds. Line
four baking sheets with parchment paper
- Combine egg whites, sugar, and cream
of tartar tin the heatproof bowl of an electric mixer, and place over a
pan of simmering water. Whisk
constantly until sugar is dissolved and whites are warm to the touch, 3 to
3 ½ minutes. Test by rubbing
between your fingers (mixture should be smooth),
- Using the whisk attachment, and
starting on low speed and gradually increasing to high, beat until soft
peaks form, about 5 minutes. Add
vanilla and just a few drops of food coloring. Continue beating until stiff peaks form.
- Fill a piping bag fitted with ½-inch
tip halfway with the meringue. Pipe
¾ to 1-inch kisses (pyramid shapes) onto prepared baking sheets: With tip slightly above surface of sheet,
squeeze the bag to form a mound, then release and pull straight up with
the bag to create a fine curl on top.
Bake until hard to the touch but not browned, about 1 ½ hours. Repeat until all meringue has been used. Kisses may be made a day ahead and kept
in an airtight container at room temperature.
- Melt the chocolate in a heatproof bowl
set over a pan of simmering water, stirring occasionally. Stir in the oil until well combined. Dip
the bottom of each cooled meringue kiss into the melted chocolate. Stick two together if desired. Turn coated side up on a cooling rack,
and let harden for about 50 minutes at room temperature. For faster setting, transfer kisses to
parchment or wax paper and freeze for about 5 minutes.
Makes 16 dozen kisses.
Source: Springfield Republican newspaper
Nieman-Marcus Cookies
1 c butter
2 c flour
½ t salt
1 t baking soda
4 oz Hershey bar
(grated)
1 c sugar
2 eggs
2 ½ c blended
oatmeal (oatmeal in a blender)
1 t baking
powder
12 oz chocolate
chips
1 t vanilla
1 c brown sugar
1 ½ c chopped
nuts
Cream the butter
& both sugars.
Add eggs &
vanilla.
Mix together
with flour, oatmeal, salt, baking powder and soda.
Add chocolate
chips, Hershey bar, and nuts.
Roll into balls
& place 2” apart on a cookie sheet.
Bake 10 min at
375°.
Source: the classic urban legend e-mail about these
cookies.
No-Crust Cheesecake
16oz fat free cottage cheese
8 oz fat free sour cream
1 cup Splenda (Per Mimi and Stephe, try less of this next
time)
1 t vanilla extract
¾ c Egg Beaters
½ c flour
Mix all ingredients in order given. Grease a deep dish pie plate with non-stick
spray and pour in cheese mixture. Bake
at 325˚ for 40 minutes. Cool and
refrigerate.
Servings: 12
Points per serving:
3
Optional filling additions:
2 packages of 100-Calorie pack Oreos, or crushed pineapple drained
thoroughly. Mix into filling
Source: A Weight
Watchers member in West Springfield.
Old Fashioned Peanut Butter Cookies
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly
ground)
2 teaspoons vanilla extract
1 cup (packed) golden brown sugar
1 cup sugar
2 large eggs
Preheat oven to 350°F. Line 2
large baking sheets with parchment paper. Mix flour, baking powder and salt in
medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in
large bowl until well blended. Beat in both sugars. Scrape down sides of bowl.
Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well
after each addition. Mix in remaining dry ingredients.
For each cookie, roll 1 heaping
tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2
inches apart on prepared baking sheets. Using back of fork, flatten dough balls
and form crosshatch design on tops. Bake cookies until dry on top and golden
brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes.
Using metal spatula, transfer cookies to racks and cool completely. (Can be
prepared up to 3 days ahead. Store in airtight container at room temperature.)
Makes about 4 dozen.
Source: Bon Appétit, R.S.V.P., January
1998, Provisions, Nantucket MA via Epicurious.com
Old Glory Cherry-Blueberry Pie
Notes: If using
fresh cherries, buy about 1 3/4 pound; if using frozen, you'll need about 1 1/2
packages, 16 ounces each.
5 cups fresh sweet, dark
cherries, rinsed and pitted, or frozen pitted cherries
3 tablespoons lemon juice
1 1/2 cups fresh blueberries, rinsed and drained, or frozen
blueberries
1 cup sugar
1/4 cup cornstarch
Flag pastry
2 teaspoons butter or margarine, cut into small pieces
Vanilla ice cream (optional)
1. In a large bowl, mix cherries with 2 tablespoons lemon juice. In a smaller
bowl, mix blueberries with remaining 1 tablespoon lemon juice. Combine sugar
and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into
blueberries.
2. Spoon cherry mixture over
3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blueberry mixture into
unfilled area. Scatter butter evenly over fruit.
3. Top filling with stars and
stripes as directed for flag pastry. Set pie in a foil-lined 13- by 17-inch
baking pan.
4. Bake on the bottom rack of a
400° regular or convection oven until fruit is bubbling in the center and
pastry is well browned, about 1 hour. If pastry edges brown too quickly (check
after 40 minutes), cover loosely with foil.
5. Let pie cool on a rack at
least 3 hours; let stand at room temperature up to 8 hours. Cut into wedges and
serve with ice cream, if desired.
Yield: Makes 8 to 10 servings
NUTRITION PER SERVING: CALORIES
387 (37% from fat); FAT 16g (sat 6.9g, mono ,
poly ); PROTEIN 3.8g; CARB 59g; FIBER 2.3g; CHOL 21mg;
SODIUM 197mg;
Source: Sunset, JULY 2001, via
CookingLight.com
Pavlova
1 c superfine sugar
1 T cornstarch
4 large egg whites, at room
temperature
¼ t salt
¼ t cream of tartar
1 t vanilla
1 t white vinegar
1 c whipping cream
2 pints mixed berries (strawberries,
raspberries, blueberries)
- Preheat oven to 275˚. Line a cookie sheet with foil or
parchment paper. Using a 10-inch
round cake pan or plate as a guide, lightly trace a circle (use a
toothpick on foil or a pencil on parchment). Set aside.
- In a small bowl, combine ¼ c sugar and
the cornstarch. Mix with a fork
until smooth.
- With a mixer on high speed, beat the
egg whites to a foam; add the salt and the cream of tartar. Continue to beat until soft peaks
form. Gradually add the remaining ¾
c sugar, 2 T at a time, while beating constantly, until peaks
stiffen. Beat in the cornstarch
mixture until just blended. Add the
vanilla and vinegar, continuing to mix just until blended. Spoon the mixture onto the cookie
sheet. Using the circle of paper as
a guide, spread the meringue into a large “nest” using the back of a
tablespoon (the edges should be 1 ½ inches high, and the center should be
shallow). Bake for 1 hr and 15
minutes. Turn off the heat and
leave the meringue in the oven for 1 hour to dry thoroughly. Remove and cool completely on a wire
rack.
- Peel the paper from the bottom of the
meringue, and place the dessert on a serving dish or cake plate. Just before serving, whip the cream into
soft peaks and spoon into the center of the meringue. Top the whipped cream with the fruit and
serve immediately.
Serves 8
Source: a magazine article dated July, 2004
Peanut Butter Balls, a.k.a. Bullseyes
1 box
confectioner’s sugar
1 ½ c peanut
butter
1 stick butter,
melted
Mix with hands.
Roll into small
balls.
Refrigerate 1
hour.
Melt 1 package
chocolate chips ½ c paraffin. Dunk cookies in chocolate.
Source: Mimi Mattison
Peanut Butter Cookies
1 stick butter
1 cup brown sugar
1 egg
½ teaspoon vanilla
1 cup peanut butter
1 ½ cups flour
1 tsp baking soda
¼ tsp salt
Chill dough.
Break off into 1” rounds.
Bake at 350˚F for 10-12
minutes.
Source: Mimi Mattison
Peanut Butter Squares
1 c peanut butter
1 lb box powdered sugar
1 ¼ c graham cracker crumbs
½ lb melted margarine
Mix together peanut butter, powdered sugar, graham cracker
crumbs. Stir in margarine. Pack into 9 x 13 pan
Melt 1 12-oz package chocolate chips over hot water and
spread over peanut butter mixture.
Chill ½ hour.
Source: Paula Mattison
Peppermint Bark
2 lbs white chocolate, chopped into ½-inch pieces
12 large candy canes
½ teaspoon peppermint oil.
1. Line
an 11 x 17 inch baking sheet with parchment.
Set aside.
2. In
the top of a double boiler, melt the white chocolate, stirring
constantly.
3. With
a chef’s knife or meat tenderizer, cut or pound candy canes into ¼ inch
pieces.
4. Stir
pieces of candy canes and peppermint oil into the melted chocolate. Remove the pan from the heat promptly and
pour the mixture onto the prepared baking sheet. Spread evenly. Chill until firm, 25 to 30 minutes.
5. Break
into pieces and serve. Store in an
airtight container in the refrigerator for up to 1 week.
Notes: Take care
when melting the white chocolate because it is a very delicate confection that
scorches easily. If you don't have a double boiler, use a metal bowl set over
a pot of simmering water. Use low heat, and stir constantly. Don't
let any water get into the pan with the chocolate, as this can cause it to
seize, or become lumpy.
Yield: 2 ¼ lbs or one 11 x 17 inch sheet
Source: Martha
Stewart.com
Peppermint Ice Cream Cake
Cooking spray
3/4 cup unsweetened cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup egg substitute
1 1/2 cups all-purpose flour
(about 6 3/4 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups low-fat peppermint ice
cream (such as Edy's/Dreyer's Slow-Churned Light), softened
3 cups frozen fat-free whipped
topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed
Preheat oven to 350°.
Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of
each pan with wax paper.
Combine cocoa, water, and butter, stirring with a whisk until
blended. Cool.
Combine sugars in a large bowl, stirring well until blended. Add
egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture,
and beat for 1 minute.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, baking soda, and salt. Gradually add flour
mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour
batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes on a wire rack.
Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until
slightly frozen.
Spread ice cream in an 8-inch round cake pan lined with plastic
wrap. Cover and freeze 4 hours or until firm.
To assemble cake, place one cake layer, bottom side up, on a cake
pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice
cream layer, bottom side up, on top of cake layer. Top with remaining cake
layer.
Combine whipped topping and peppermint extract, and stir until
blended. Spread frosting over top and sides of cake. Sprinkle with crushed
peppermints. Freeze until ready to serve. Let cake stand at room temperature 10
minutes before slicing.
Yield: 16 servings (serving size: 1 slice)
NUTRITION PER SERVING: CALORIES 251(24%
from fat); FAT 6.8g (sat 3.3g,mono 2.1g,poly 0.4g); PROTEIN 4.3g; CHOLESTEROL
19mg; CALCIUM 63mg; SODIUM 207mg; FIBER 1.7g; IRON 1.6mg; CARBOHYDRATE 44.4g
Source:
Cooking Light, DECEMBER 2005 via CookingLight.com
Philly No-Bake Cheesecake
1 package Philly cream cheese,
softened
1/3 c. sugar
1 tub (8 oz) Cool Whip
1 ready-to-use 9" graham
cracker crust
Mix cream cheese & sugar
until blended. Fold in Cool Whip Refrigerate 3 hours. Top with fresh fruit or cherry pie filling.
Source: Philadelphia Cream Cheese package
Pie Crust
Double:
2 c flour
1 ½ t salt
½ c oil
¼ c milk
Single:
1 1/3 c flour
1 t salt
1/3 c oil
3 T milk
Bake 450° for 10-12 minutes
Source: Paula Mattison
Pralines
Creole
confections occupy a unique position in the United States. The most popular of these is the
praline. Pralines derive their name from
Marshal Luplesis-Preslin (1598-1695) and his butler’s recipe for almonds coated
in sugar, used as a digestive aid. When
Louisiana was settled by French colonists, native pecans were substituted for
almonds.
No lengths were
spared by the Creoles to achieve perfection in candy making. Along with their vast collection of Creole
recipes, cooks had their own secret method for making the best pralines, which
they guarded carefully and handed down from generation to generation.
Today, pralines
are as many and varied as they were in the very beginning. We hope your memories of New Orleans are as
sweet as the pralines!
Note
by Mimi, taken during cooking class:
Cannot double or half. Only this
ratio.
1 ½ c sugar
¾ c light brown
sugar, packed
½ c milk
6 T butter (3/4
stick)
1 ½ c pecans
(roasted optional)
1 t vanilla
Combine all
ingredients and bring to a “softball stage”* (238-240 degrees Fahrenheit),
stirring constantly. Remove from heat.
Stir until the
mixture thickens, becomes creamy and cloudy, and pecans stay suspended in
mixture. Note by Mimi: Then add extras, such as chocolate chips,
coffee, coconut, peanut butter, or 1 cup maple syrup (optional).
Spoon out on
buttered waxed paper, aluminum foil, or parchment paper. When using waxed paper, be sure to buffer
with newspaper underneath, as hot wax will transfer to whatever is beneath.
Note
by Mimi: If not setting up, let it get a
little cooler. A skin forms, like
pudding.
NOTE: To roast
pecans, bake them on a sheet pan at 275˚ for 20 to 25 minutes, until slightly browned and
fragrant.
*When you place
a spoonful into a glass of water and it sticks to the side.
OPTIONS: Praline sauce (add ½ cup corn syrup to the
mixture.) Chocolate covered praline
candy. Flavored pralines (chocolate,
coffee, brandy, etc.)
Note
by Mimi: Lasts about 1 week; then sugar
crystallizes.
Yield: 1-50 pralines, depending on size.
Source: The New Orleans School of Cooking, 524 St.
Louis St, New Orleans, LA 70130 (504)525-2665 (800)237-4841 www.NewOrleansSchoolofCooking.com
Pumpkin Fluff
1 large can pumpkin (not pie
filling)
1 package Jell-O sugar-free
instant butterscotch pudding mix
1 package Jell-O sugar-free
instant vanilla pudding mix
3 c skim milk
Pumpkin pie spice to taste
Mix milk and pudding with hand
mixer. Add pumpkin spice.
Chill
Makes 6 1-cup servings
1.5 points per serving
Source: a Weight Watchers member in West Springfield
Raspberry Chocolate Cookies
1 cup and 3 Tbsp butter
4 ½ oz instant chocolate
pudding and pie filling
1 egg
Granulated sugar
1 cup flour
Raspberry jam
½ cup chocolate chips
Cream 1 cup butter and
pudding. Add egg and flour. Roll into balls and roll in sugar. Press down with thumb, leaving indentation. Cook at 325° for 15-18 minutes. Cool cookies. Fill with jam.
Melt chocolate chips with 3
Tbsp butter and top jam.
Source: Mimi Mattison
Raspberry Linzer Windowpane Cookies
These beautiful cookies are
easy to prepare. Cut them into shapes--round, rectangular, or even star-shaped.
You can reroll the dough scraps, but chill them first.
2 cups all-purpose flour (about
9 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter, softened
1/4 cup egg substitute
1/4 cup seedless raspberry jam
2 teaspoons powdered sugar
Lightly spoon flour into dry
measuring cups; level with a knife. Combine flour, baking soda, salt, and
cinnamon, stirring well with a whisk.
Place granulated sugar and
butter in a large bowl; beat with a mixer at high speed until light and fluffy.
Add egg substitute; beat until well blended. Beating at low speed, gradually
add flour mixture; beat just until a soft dough forms. Divide dough into 2
equal portions, and wrap each dough portion in plastic wrap. Chill at least 1
hour.
Preheat oven to 375°.
Roll each dough portion into a
1/8-inch thickness on a lightly floured surface; cut with a 2-inch square
cookie cutter with fluted edges to form 32 cookies. Repeat procedure with
remaining dough portion. Place cookies 1 inch apart on parchment-lined baking
sheets. Cut out centers of 32 cookies with a 1-inch square cookie cutter with
fluted edges. Bake cookies at 375° for 10 minutes or until edges are lightly
browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire
racks.
Spread center of each whole
cookie with about 1/2 teaspoon jam. Sprinkle cut-out cookies with powdered
sugar. (A) Place 1 cut-out cookie on top of each whole cookie.
Yield: 32 cookies (serving
size: 1 cookie)
NUTRITION PER SERVING
CALORIES 79(33% from fat); FAT
2.9g (sat 1.4g,mono 1.2g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 8mg; CALCIUM 3mg;
SODIUM 62mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 12.5g
Source: Julie Grimes Bottcher, Cooking Light,
DECEMBER 2005, via CookingLight.com
Think of these as a variation of thumbprint
cookies. Vanilla butter cookies are filled with fruit preserves and drizzled
with a powdered sugar glaze.
1/3 cup granulated sugar
5 tablespoons butter or stick margarine,
softened
1 1/2 teaspoons vanilla extract
1 large egg white
1 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/3 cup raspberry or apricot preserves
1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon almond or vanilla extract
Preheat oven to 375°.
Beat granulated sugar and
butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1
1/2 teaspoons vanilla and egg white; beat well. Lightly spoon flour into a dry
measuring cup; level with a knife. Combine flour, cornstarch, baking powder,
and salt, stirring well with a whisk. Add flour mixture to sugar mixture,
stirring until well-blended. (Dough will be stiff.)
Turn dough out onto a lightly
floured surface. Divide dough in half. Roll each portion into a 12-inch log.
Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a
1/2-inch-deep indentation down the length of each log using an index finger or
end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20
minutes or until lightly browned. Remove logs to a cutting board.
Combine powdered sugar, lemon juice, and almond extract; stir well
with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log
diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes; separate
slices. Transfer slices to wire racks. Cool completely.
Yield: 2 dozen (serving size: 1 cookie)
NUTRITION PER SERVING: CALORIES 75(30%
from fat); FAT 2.5g (sat 1.5g,mono 0.7g,poly 0.2g); PROTEIN 0.7g; CHOLESTEROL
6mg; CALCIUM 4mg; SODIUM 56mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 12.4g
Source:
Cooking Light, DECEMBER 2000, via CookingLight.com
Rhubarb Sorbet
5 cups
sliced rhubarb (about 1 1/4 pounds)
1 quart water
1/2 cup
granulated sugar
1/2 cup
packed brown sugar
1 tablespoon
fresh lemon juice
Combine rhubarb and water in a
large saucepan. Bring to a boil; cook 10 minutes. Remove from heat; strain
mixture through a sieve into a bowl, pressing rhubarb with the back of a spoon
to remove as much liquid as possible. Discard rhubarb. Add granulated sugar,
brown sugar, and juice; stir until sugars dissolve. Cover and chill.
Pour mixture into the freezer
can of an ice-cream freezer; freeze according to manufacturer's instructions.
Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until
firm. Remove sorbet from freezer 10 minutes before serving.
Nutritional Information: Calories:
107 (1% from fat); Fat: 0.1g (sat
0.0g,mono 0.0g,poly 0.1g); Protein:
0.3g; Carbohydrate: 27.4g;
Fiber: 0.1g; Cholesterol: 0.0mg; Iron:
0.3mg; Sodium: 7mg; Calcium: 38mg
Source, Cooking Light, May,
2004 via MyRecipes.com
Royal Icing
2 large egg whites, or 5
tablespoons meringue powder mixed with scant ½ cup water
1 lb confectioner’s sugar
Food coloring
In the bowl of an electric
mixer, beat egg whites, sugar, and 2 teaspoons water on low speed for 10
minutes. Add food coloring, a little at
a time, until desired color is achieved.
Beat 1 minute more. To make icing
thicker (for piping), beat 2 to 3 minutes more.
To make icing thinner (for spreading), add water a few drops at a time,
mixing thoroughly between additions.
Note: Raw eggs should not be used
in foods prepared for pregnant women, babies, young children, the elderly, or
anyone whose health is compromised; use
meringue powder instead.
Makes about 2 ½ cups
Getting ready to ice:
To decorate cookies, you will
need:
Royal icing
several clear plastic pastry
bags
several plain decorating tips
A pastry brush
An offset metal spatula (or
table knife)
Toothpicks
Twist ties to seal filled
pastry bags
Paper towels
Sanding sugar or regular sugar
Powdered or paste food coloring
Because food coloring is
extremely potent, use it sparingly.
Start by placing a smidgen of paste or a few grains of powder on the end
of a toothpick, and mix onto the icing.
Add more as needed. To tint
sanding or regular sugar for flocking, pour sugar in a resealable plastic bag,
add a pinch of powdered food coloring, seal, and shake.
Icing and flocking
Royal icing hardens as it
dries, so the icing retains whatever shape you give it. Use a thinner consistency for making a flat
background; you can spread it smoothly with an offset spatula or table knife. Use a thicker icing for piping designs or for
creating a border to contain the thinner, background icing.
To create a flocked effect,
hold an iced cookie over a paper towel, and liberally sprinkle the sanding or
regular sugar (tinted or untinted) over icing this is still soft. Let the cookie sit for minutes, then shake off any excess sugar onto
the paper towel. Let icing and sugar dry,
about half an hour. Remove stray
crystals with a pastry brush.
Source: A brochure included in the Martha Stewart
penguin-shaped cookie cutters.
Saltine Candy
1 c brown sugar
2 sticks butter
(use a little less)
Saltines
1 bag (12 oz)
chocolate chips
Boil brown sugar
and butter for 5 min.
Line cookie
sheet with foil.
Cover whole
cookie sheet with saltines.
Pour mixture on
top.
Bake 5-7 min at
400°.
Put chocolate
chips on top and swirl with knife.
Refrigerate.
Break into
pieces.
Source: Paula Mattison
Scandinavian Springerle
One of Stephe’s Christmas
favorites
1 cup butter (I’ve used oleo)
1 cup sifted powdered sugar
1 teaspoon ground cardamom
2 cups flour
¾ cup blanched almonds, finely
chopped (I just do them in the food processor – just so they get quite fine –
otherwise the nuts can make it hard to get the finished cookie smooth enough to
see the picture!)
Chill dough thoroughly.
Roll ¼” thick on a floured
surface or between sheets of waxed paper.
I use pasty cloth with powdered sugar instead of flour and waxed paper
on top. I have discovered that it is
much easier to roll them about the thickness you want and then put them on
cookie sheets in the refrigerator to chill.
If you chill the dough in lumps, it is harder to get rolled out.
Cut into shapes or press
pictures and put them on ungreased cookie sheets. You can put them close together because they
will not spread.
Bake at 350º for 10
minutes.
Note: If you don’t have a
rolling pin with pictures, there is no reason you can’t just use cookie cutters
or make oblongs (about 2” x 1.75”). If
you only make one batch, you can use the food processor.
Yield: about 2.5 dozen.
Source: Pat O’Day
Strawberry Shortcake
6 cups fresh strawberries, sliced
¼ cup sugar
2 cups all-purpose flour
2 ½ Tbsp sugar
1 Tbsp baking powder
½ tsp salt
½ cup butter or margarine, softened
1 beaten egg
2/3 cup milk
Zest of ½ lemon
Mix berries & ½ c sugar. Set aside to allow to warm to room temp.
Mix dry ingredients (flour, sugar, baking powder, salt).
Cut in butter until the mixture looks like coarse
crumbs. The potato masher works well for
this.
Mix egg, milk and lemon zest . Add all at once to dry mixture and stir just
to moisten. Press into thoroughly
greased 8x8 pan.
Bake at 450 º for 16 minutes.
Source: Better Homes & Gardens New Cookbook, 1981
ed. as a base. Stephe added lemon zest + ½ T sugar
Sugar Cookies
1 1/2 cups confectioner's sugar
1 cup butter
1 egg
1 teaspoon vanilla
1/2 teaspoon almond
2 1/2 cups flour
1 t baking soda
1 t cream of tartar
375° for 7 to 8 minutes.
Source: Paula Mattison
Sugar Cookies from Martha
4 cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted
butter
2 cups sugar
2 large eggs
2 teaspoons pure vanilla
extract or 1 teaspoon freshly squeezed lemon juice plus zest of 2 lemons.
1. In a large bowl, sift together flour, salt and baking
powder. Set aside.
2. In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar until fluffy. Beat in the eggs.
3. Add the flour mixture.
Mix on low until thoroughly combined.
Stir in vanilla or lemon juice and zest.
Wrap dough in plastic, and chill at least 30 minutes.
4. Heat oven to 325 ºF. On
a lightly floured surface, roll out dough to an 1/8” thickness. Cut into desired shapes. Transfer to ungreased baking sheets, and
refrigerate until firm, 15 minutes. Bake
until edges start to brown, 8 to 10 minutes.
Cool on wire racks. Decorate as
desired.
Makes about 2 dozen
Source: A brochure included in the Martha Stewart
penguin-shaped cookie cutters.
Sugared Cranberries
Because of the contrast between
the tart cranberries and sugary coating, the flavor of this snack pops in your
mouth. The berries are steeped in hot sugar syrup to tame their tangy bite.
When entertaining, serve these in place of nuts. For gift-giving, package in
parchment-lined tins. Present with a small bottle of the reserved cranberry
cooking syrup for the recipient to use as a cocktail mixer. If you can't find
superfine sugar, make your own by processing granulated sugar in a food
processor for a minute.
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
Combine granulated sugar and water in a
small saucepan over low heat, stirring mixture until sugar dissolves. Bring to
a simmer; remove from heat. (Do not boil or the cranberries may pop when added.)
Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or
overnight.
Drain cranberries in a colander over a bowl, reserving steeping
liquid, if desired. Place superfine sugar in a shallow dish. Add the
cranberries, rolling to coat with sugar. Spread sugared cranberries in a single
layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the
sugar adhere. Store in an airtight container in a cool place for up to a week.
Yield: 9 servings (serving size: about 1/3 cup)
NUTRITION PER SERVING: CALORIES 118(0.0%
from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.1g; CHOLESTEROL
0.0mg; CALCIUM 2mg; SODIUM 0.0mg; FIBER 0.9g; IRON 0.1mg; CARBOHYDRATE 30.4g
Source:
Cooking Light, DECEMBER 2003 via
CookingLight.com
Thumbprint Cookies
1 c margarine
1 c
confectionary sugar
1 egg
2 ¼ c flour
Jelly or jam
Cream margarine
with sugar.
Add egg &
mix thoroughly.
Add flour and
mix to a stiff dough with a spoon.
Take a
teaspoonful at a time and roll into a ball.
Place on an
ungreased cookie sheet.
With your thumb,
make an indentation in each.
Fill with jelly
or jam.
Bake at 350° until jelly bubbles and cookie edges are
brown (about 10-15 minutes).
Source: Paula Mattison
Toll House Cookies
2 1/4 c flour
1 t baking soda
1/2 t salt
1 c (2 sticks) butter, soft but NOT melted
3/4 c sugar
3/4 c brown sugar
1 t vanilla
2 eggs
2 cups (1 pkg, 12 oz) chocolate
chips
1 cup chopped nuts (optional)
Preheat oven to
375˚F.
Combine flour, soda and salt in
a bowl.
Beat butter, granulated sugar,
brown sugar, and vanilla extract in a large bowl until creamy. Add eggs one at a time, beating well after
each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by
rounded teaspoons onto ungreased baking sheets. Bake 8 to 10 minutes or until golden
brown. For a soft and chewy cookie,
remove from oven just before they brown.
Cool on baking sheets for 2 minutes.
Remove to wire racks to cool completely.
For best results, slightly
chill the dough. Dough at room
temperature spreads out too quickly in the oven, and the cookies have sloped
edges rather than rounded edges.
Yield: about 5 dozen cookies.
Source: Nestle Semi-sweet Chocolate Morsels package
Toll House Marble Squares
½ c soft butter or shortening
6 T sugar
6 T brown sugar
½ t vanilla
¼ t water
1 egg
1 c plus 2 T flour
½ t baking soda
½ t salt
½ c chopped nuts.
Beat butter, sugar, brown sugar, vanilla, water until creamy. Beat in egg.
Sift and mix in flour, baking soda, salt. Add nuts.
Spread in greased 13 x 9 x 2 pan.
Sprinkle with 1 6-oz package chocolate morsels.
Bake 375° for 2 minutes.
Run knife through dough to marbleize.
Bake 12 to 14 minutes more.
Cut into squares.
Source: Paula Mattison
Vanilla Flan
1/4 cup water
1/2 cup sugar
3 large eggs
a 14-ounce can nonfat sweetened
condensed milk
1 1/2 cups skim milk
1 tablespoon vanilla
Preheat oven to 325°F.
In a small heavy saucepan bring
water and sugar to a boil, stirring until sugar is dissolved. Boil syrup,
without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé
dish, tilting dish to coat bottom and some of side with caramel.
In a large bowl whisk together
eggs, condensed milk, skim milk, and vanilla until smooth. Pour mixture through
a fine sieve into soufflé dish. Put dish in a baking pan and add enough hot
water to pan to reach halfway up side of dish. Bake flan in middle of oven 1
1/4 hours, or until just set but still trembles slightly. (Flan will set as it
cools.) Remove flan from pan and cool in dish on a rack. Chill flan, covered,
until cold, at least 4 hours and up to 1 day.
Dip dish in a baking pan of hot
water 3 seconds. Run a thin knife around edge of dish and invert flan onto
plate.
Each serving about 311 calories
and 2.6 grams fat (7% calories from fat).
Serves 6.
Source: Gourmet, Sugar & Spice; John Hanks,
Phoenix AZ, May 1996, via Epicurious.com
Watermelon Sorbet
Use seedless
watermelon, or the old-fashioned kind with seeds removed.
8 cups cubed (1
inch watermelon, seeds and rind discarded)
1 c simple sugar
syrup (see recipe on page 14 of the magazine that’s now long gone)
2 T fresh lemon
juice
Puree the
watermelon cubes in a food processor.
Measure 4 c puree
and place in a bowl.
Add the simple
sugar syrup and lemon juice and stir well.
Freeze in an ice
cream maker according to the manufacturer’s directions.
Makes 1 ½ quarts, to server 12. Per ½
c: 80 calories, 21g carbohydrates, 1g
protein, no fat, no cholesterol.
Source: Parade Magazine, July 28, 2002
White Chip Chocolate Chip Cookies
1 cup (2 sticks) butter,
softened
2 cup sugar
2 eggs
2 tsp. vanilla extract
2 cups flour
¾ cup Hershey's cocoa
1 tsp. baking soda
½ tsp. salt
1 2/3 cups (10-oz. bag) Hershey's
Premier White Chips
Beat butter & sugar until
creamy. Add eggs & vanilla
extract. Beat until light & fluffy.
Stir together flour, cocoa,
baking soda & salt. Gradually add to
butter mixture, beating until well blended.
Stir in white chips. Drop onto
ungreased cookie sheet. Bake 8-9 minutes
at 350°. Cool slightly, then move to wire rack to cool
the rest of the way.
Source: probably a Hershey's ad or package of
Hershey’s chips.
Whoopie Pie
6 T Crisco
1 c sugar
1 egg
1 t vanilla
1 c milk
1 c flour
5 T cocoa
1 ½ t baking
soda
1 t salt
Mix first 5
ingredients together. Add flour, cocoa,
baking soda, salt.
Place spoonfuls
on an ungreased cookie sheet.
Bake at 400° for 10-11 minutes.
Source: Paula Mattison
Whoopie Pie Filling
¾ cup Crisco
¾ cup
confectionary sugar
1 cup
marshmallow
Source: Paula Mattison
BEVERAGES
Appletini
1 part vodka
3 parts Sour
Apple Schnapps
Dash of Lime
Juice (approx 1/2 teaspoon per 4oz)
Garnish with
maraschino Cherry
Source: Anne O’Day
Cosmopolitan
6 parts Vodka
3 parts
Cointreau
1 part lime
juice
3 parts Ocean
Spray Cranberry Juice Cocktail
Garnish with a
cranberry.
Note: Do
not use Lite Cranberry Juice. The flavor
and color aren’t right.
Source: Mimi Mattison
Jell-O Shots: Basic
recipe
Place a bottle of Captain
Morgan Rum in the freezer.
Allow Captain Morgan to remain
in the freezer at least overnight, so that it is below freezing.
Place the contents of 2
packages of Raspberry Jell-O and 1 envelope of Knox Gelatin in a bowl.
Mix gelatins thoroughly.
Put 2 cups of water in a
1-quart saucepan.
Place saucepan on stove burner.
Turn burner on
"high".
Wait until water boils.
Slowly stir in the Jell-O
mixture. If you dump the whole mixture
in too quickly, the Jell-O will get lumpy.
So pour it in very slowly, stirring constantly.
Turn off stove.
Remove Jell-O mixture from
heat.
Allow mixture to cool 30
minutes, so it is cool enough to touch.
Remove Captain Morgan from the
freezer.
Add 1 cup of Captain Morgan to
the Jell-O Mixture.
Stir thoroughly.
Pour mixture into a mold. This can be a Jell-O mold or any 1-quart
bowl.
Place mold or bowl in
refrigerator for 12 hours to solidify.
After Jell-O has solidified,
fill the sink 1/2 full with hot tap water.
Hold the Jell-O mold/bowl
immersed in the hot water up to its rim, so the water comes up to the top but
does not spill over into the Jell-O.
Hold the Jell-O in the water
for 45 seconds.
Remove the Jell-O from the
water.
Place a plate on top of the
mold.
Holding the plate and mold
together, flip the two over, so the Jell-O comes out of the mold and onto the
plate.
Remove the mold.
Slice the Jell-O and eat with
your hands.
Don't Jell-O and drive.
Jell-O Shots: Kamikaze
Jell-O Shots
First try. Seemed too runny at
first, but then I think it was okay.
1 c Water
1c Rose's Lime Juice
1 c Vodka
1 c. Triple Sec
4 Envelopes Knox Gelatin
Source: Stephe
Second try:
1 c Rose's Lime Juice
1 c Water
5 envelopes Knox Gelatin
1/2 c. Vodka
1/2 c. Triple Sec
Source: Stephe
Jell-O Shots: Piña Colada
Jell-O Shots
2 c. water
2 packages Jell-O
3 envelopes Knox gelatin
1 c. cream of coconut
1 c. rum
1 c. pineapple
Source: Stephe
Margarita (1)
1 c Tequila
1/4 c triple sec
half can (6oz) limeade frozen
concentrate
Juice of 1 lemon
2 cups ice cubes
1/2 cup water
Source: Margaritas & More
Margarita (2)
1) Fill shaker with broken
cubed ice
2) Squeeze 2 fresh lime wedges
into shaker
3) Add 2 oz. of Margaritaville
Tequila Oro
4) Add 1/2 oz. Margaritaville
Tequila Blanco (for bite if you wish)
5) Add 1 1/4 oz. of Roses Lime
Juice
6) Add 1/2 oz. of Bols Triple
Sec
7) Add a splash of Bols Orange
Curacao
8) Cover shaker & shake
vigorously
9) Rim glass with lime peel and
salt, add fresh ice
10) Strain mixture over ice
11) Squeeze in 1 lime wedge
12) Enjoy
Source: Margaritaville.com
Margarita (3)
To Mix: (*Hint... Never pour
liquor then put in ice cubes...)
always put in ice cubes and
pour liquor over them!)
1 cup of ice cubes in blender,
add
4oz of Tequila poured over the
ice, add
4oz of Triple Sec poured on that,
add
6oz can of Minute Maid Limeade,
add
1 cup of water and blend
shortly until smooth.
DON'T POUR YET…
Halve and quarter a lime,
Rub the flesh part of the lime
around edge of glass rim 2 or 3 times,
immediately dip rim in fine
popcorn salt.
NOW...you are ready to
...POUR that great tasting
Margarita!!
Source: Cocktail Times.com
http://www.nowka.com/gold.html
Margarita (4)
2 oz Tequila
2 oz Lime Juice
1 oz Triple Sec
Salt
Garnish: Lime Wedge
Glassware : Margarita Glass
Rub the rim of a Margarita
Glass and dip it into salt. Shake Tequila, lime juice and triple sec in a
shaker with ice and strain into a Margarita glass. Garnish with a lime wedge.
Source: Downloaded by Stephe years ago
Margarita (5)
In a mixing glass with cracked
ice:
Juice of 1/2 lime
1/2 ounce Triple Sec
1 ounce tequila
Source: Jalapeño Cafe
Margarita (6)
Fill shaker with broken cubed
ice
Squeeze 2 fresh lime wedges
into shaker
Add 2 oz. of Cuervo 1800
Add 1/2 oz. Jose Cuervo White
(for bite if you wish)
Add 1 1/4 oz. of Roses Lime
Juice
Add 1/2 oz. of Bols Triple Sec
Add a splash of Bols Orange
Curacao
Cover shaker & shake
vigorously
Rim glass with lime peel and
salt, add fresh ice
Strain mixture over ice
Squeeze in 1 lime wedge
Source: Margaritaville
Margarita (7): The
Perfect Frozen Margarita
18 oz ice
3.75 oz Cuervo 1800 Tequila Gold
2 oz Cointreau or Triple Sec
3.5 oz water
3 T sugar
¼ c fresh lime juice
2 T fresh lemon juice
1/ egg white, lightly beaten
Margarita salt
Lime slices for garnish
In a blender, combine ice, tequila, Cointreau, water,
sugar, lime juice, lemon juice and egg white.
Blend mixture until smooth and pour into a pitcher. Coat rims of margarita glasses with salt as
desired. Pour margarita mixture into
glasses; garnish with lime slices. Makes one 36-oz pitcher.
Source: magazine
clipping re: Sonora Café, Los Angeles, published in the Williams-Sonoma catalog
Margarita: Mango Peach
Margaritas
1 medium ripe mango, peeled,
pitted, and coarsely diced
2 medium ripe peaches, pitted
and coarsely diced
3/4 cup gold tequila
3/4 cup triple sec
1/2 cup fresh lime juice
In a food processor, puree
together the mango and peaches.
There should be about 1 1/2
cups. Transfer to a container,
cover and refrigerate until
cold, about an hour.
In the jar of a blender,
combine half the puree, half the
tequila, half the triple sec,
and half of the lime juice
Fill the jar to the top with
ice cubes, cover and blend on
high until thick and slushy.
Repeat with remaining ingredients.
This recipe makes 12 drinks.
Source: downloaded by Stephe years ago
Margarita: Strawberry
Frozen Margarita
1 c ice cubes
2 oz (1/4 c) tequila
1 oz (2T) Triple Sec
1 oz (2T) lemon juice
1 c sliced strawberries
1 T sugar
In a blender, process ice cubes, tequila, Triple Sec, lemon
juice, strawberries and sugar until pureed.
Pour into 2 margarita glasses.
Yield: 2 servings.
Source: newspaper clipping in Mimi’s recipe box
Mulled Wine
Citrus (1 lemon or orange)
6 sticks cinnamon
12 whole cloves
¼ tsp nutmeg
1/8 tsp ginger
1/8 tsp allspice
Dry red wine, such as Burgundy.
¼ cup sugar
Combine the spices and citrus
in a dry red wine, such as Burgundy. Add
sugar. Heat this through for at least 15
minutes, but don’t boil. A clean, large
coffee pot is a great method for heating the wine.
Use an inexpensive wine for
this recipe. Don’t get something that
tastes absolutely horrible, but this is the time to look at the bottom wine
shelf at the grocery store.
Source: www.bellaonline/articles/art25533.asp
Oprah's Pomegranate Martini
Oprah loves martinis—and this
is one of her favorites!
1 1/2 cups pomegranate juice
2 oz. Absolute Citron vodka OR
white tequila
1 oz. Cointreau liquor
Cup of ice
Optional: Splash of sparkling
water
Optional: Squeeze of lemon
Shake ingredients in a shaker
and put in chilled martini glasses. Put pomegranate fruit into glass as
garnish.
Serves 2
Source: the show Oprah and Rachael Ray Throw a
Holiday Party, via Oprah.com
Rosemary-Infused Watermelon Lemonade
2 cups water
3/4 cup white sugar
1 sprig rosemary, leaves
stripped and chopped
2 cups lemon juice
12 cups cubed seeded watermelon
8 cups ice cubes
Bring the water and sugar to a
boil in a small saucepan over high heat. Stir in the rosemary, and set aside to
steep for 1 hour.
Place half of the lemon juice,
and half of the watermelon into a blender. Strain the rosemary syrup through a
mesh strainer into the blender. Cover, and puree until smooth. Strain into a
pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade
before serving over ice.
Made by Mimi for BBQ summer of
2010. Yum!
Source: Allrecipes.com
Sangria
1 bottle Rioga or other red
wine
Shotglass of lime juice
2 shots Bacardi
Random fruit as desired
This is about as easy as it
gets for Sangria. Customize it with the
things you like. Mix all ingredients
together and chill in the fridge overnight.
The next morning, toss in some ice cubes and serve.
Source: Lisa Shea’s website,
www.LisaShea.com/Sangria/basic.htm
Tarantula Martini
3 oz. Tarantula Tequila
2 oz blue curacao
2 t lime juice
Mix. Enjoy.
Re-created by Stephe based on
the one we had at The Tunnel Bar.
INEDIBLE
Cinnamon Ornaments
1 ½ c cinnamon
1 c applesauce (regular)
1/3 c white glue
Mix together. Form a ball.
Chill ½ hr. Roll it out no
thinner than ¼ “ Make hole with
straw. Dry 5 days in air.
Source: Mimi Mattison
EQUIVALENTS
Baking Pan Substitutions
10" x 3 1/2" bundt=
two 8" x 2" rounds
10" x 2" round=
9" x 9" x 2" square
Standard 12-cup muffin tin= 8 1/2"
x 4 1/2" x 2 1/2 " loaf=9" x 1 1/2" round= 8" x
8" square
9" x 2" round= two
8" x 1 1/2" rounds = 10" x 15" x 1" jelly roll =
8" x 8" x 2" square
Measurements
1 tablespoon= 3 teaspoons
1/8 cup= 2 Tablespoons
1/4 cup= 4 Tablespoons
1/3 cup=5 Tablespoons + 1
teaspoon
1/2 cup= 8 Tablespoons
2/3 cup= 10 Tablespoons + 2
teaspoons
3/4 cup= 12 Tablespoons
1 cup= 48 Tablespoons
Version notes
Version 1.3
8/4/07 Added Chicken Satay #2, because
we made it last night, from a recipe in a previous version of this
cookbook. We had decided after the first
draft of this cookbook that we didn’t need so many Chicken Satay recipes. But we
made #2 because we had the ingredients, and it was a hit. So I added #2 back into this draft of the
cookbook.
Added index by
copying TOC to Excel, sorting by recipe name, then pasting it back into this
document as a table.
Version 1.4
8/12/07 Clarified Cosmo recipe for
Paula. Added Fish Tacos from Cooking
Light. Added pasta salad from Deanna
Kennedy. Index at the back now has some
incorrect page numbers due to the additions.
Version 1.5
9/30/07. Added Weight Watchers Spaghetti
with Tomato-Meat Sauce (which I accidentally saved in version 1.4 also). Also added Chocolate Oatmeal.
Version 1.6
Added Ropa Vieja 11/4/07. Added new
index, by pasting table of contents into Excel, removing the chapter and
section entries, sorting alphabetically, then pasting back in here. Took only a couple minutes.
Version 1.7
Added Apple Crisp 11/14/07
Version 1.8
Added Spicy Black Bean Soup, Appletini 11/24/07.
Version 1.9 Corrected SC Coffee Cake recipe (takes 2c
flour) 12/23/07
Version 1.10
Added Paula’s French Toast bake.
Version 1.11
Added Orange-Chocolate Biscotti, Pommes Anna
Version 1.11
Added Strawberry Shortcake
Version 1.12
changes unknown
Version 1.13
Added Amazing Port Tenderloin in the Slow Cooker
Version 1.14
Added Curried Pumpkin Soup
Version 1.15
Added note re: Pork Tenderloin with
Ginger; renamed major sections.
Version 1.16
Added Barbecued Turkey Burgers, Ricotta Gnocci, Weight Watchers One Point
Chili, Coconut Banana Bread with Lime Glaze, Garlic Bread.
Version 1.17
Added Best Ever Waffles from Parade cookbook
Version 1.18
Modified Puffy Egg recipe (changed butter from 4T to 2T). Added Mock Risotto, Guacamole (2), Banana
Bread, Banana Banana Bread, Turkey-Stuffed Peppers, Spicy Indian Cauliflower,
Thai Peanut Sauce
Version 1.19,
11/15/2010, revised the following: Spicy
pork tenderloin with maple-ginger glaze ginger should be 1 T bottled; don’t
preheat oven till ready; Removed extraneous Satay recipes, noting that #4 is
good and can be done w/o skewers. Added 3-bean salad tips; Added Spicy Peanut
Noodle oil brand; Added equivalents section; added pan size and cooking
duration to Banana Cake recipe; Added these recipes:
Roasted
Asparagus; Fresh Rhubarb Pie; Lemon Baby Teacakes; Summer Squash Pizza Crust;
Layered Chicken and Black Bean Enchilada Casserole; Rhubarb Sorbet;
Rosemary-Infused Watermelon Lemonade; Rhubarb Jam; Garbanzo Bean Chocolate
Cake; Strawberry-Rhubarb Topping; Buffalo Chicken Fingers; Salsa Chicken
Burrito Filling; Taco Seasoning; Pancakes; Waffles; Maple-Almond Granola with
Cranberries and Dates; Garlic Top Sirloin Pot Roast; Crock Pot Chocolate
Fondue; Roasted Red & Yellow Pepper Soup; Thanksgiving Turkey Stuffing,
Spiced Turkey Burgers, Apple Crisp with Prune Tequila Ice Cream; Holiday
Oatmeal Cookies.
Version 2.1
2/25/11: Added Bob’s Habanero Hot Sauce
Ver 2.2
3/1/11: Added Cream of Cauliflower Soup,
Turkey Meatloaf
Ver 2.3 4/3/11:
Added No-Knead bread
Ver 2.4
6/24/11: Added Rice with Raisins &
Almonds. Then on 9/1/11, added Tarantula
Martini. On 9/3/11, added Cucumber Salad
and Hamburger Cookies. On 9/4/11, added
Roasted Tomato Spaghetti Sauce
Ver 2.5 10/2/11,
added Apple Crisp (Apple Oatmeal Crisp).
Ver 2.6 11/16/11 Added one Beef Stew and one White
Chili.
Ver 2.7 11/24/11
Added Maple Roast Turkey and Gravy and Cranberry, Sausage and Apple Stuffing
Ver 2.8
2/19/12 Added Vegan Slow Cooker Chili
