WildStar 0 Posted June 4, 2006 Chocolate-Flecked Angel Food Cake -------------------------------------------------------------------------------- Ingredients We’ve updated this classic American cake by adding a touch of semisweetchocolate. 1 cup cake flour 1 1/3 cups superfine sugar 1/4 teaspoon salt 12 large egg whites, at room temperature 2 teaspoons fresh lemon juice 2 teaspoons cold water 1 1/2 teaspoons vanilla extract 1 teaspoon cream of tartar 3/4 cup semisweet chocolate morsels For the Garnish fresh raspberries Preparation Time: 30 minutes Cooking Time: 45 minutes Serves 12 Procedure 1. Preheat oven to 350F. Line a 10-inch tube pan with removable bottom with waxed paper. 2. Sift together flour, 1/3 cup of superfine sugar, and salt. Sift this mixture together 3 more times. Sift remaining 1 cup of sugar into a separate bowl. 3. Beat egg whites at medium-low speed until foamy. Add lemon juice, water, vanilla, and cream of tartar. Beat at medium-high speed until whites are not quite stiff. At low speed, Beat in reserved sugar, 2 tablespoons at a time, until stiff, but not dry, peaks form. 4. Sift one-quarter of flour mixture over egg whites, then gently fold into whites. Repeat 3 more times with remaining flour mixture. Lightly fold in chocolate. Gently transfer batter to prepared pan. Run a knife through batter to eliminate air pockets. Smooth top. 5. Bake cake until lightly golden and top springs back when lightly pressed, 45 minutes. Invert pan over neck of a bottle. Let stand until completely cool. 6. Loosen cake by running a metal spatula around sides of pan. Invert cake onto serving plate. Garnish with raspberries. Share this post Link to post Share on other sites
WildStar 0 Posted June 29, 2006 :biggrin: Turkey, Potato And Corn Casserole:p ----------------------------------------------------------- Ingredients Recipe By : Low-Fat Meals, Vol. VI, #3 Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Turkey Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ 1/2 cup green bell pepper -- chopped 1/2 cup green onions -- sliced --plus 2 tablespoons sliced green onion tops -- divided 3 tablespoons low-calorie margarine 15 ounces cream-style corn 2 cups skim milk 1/2 teaspoon salt 1/8 teaspoon black pepper 2 cups cooked turkey --cut into 1/2-inch cubes 2 cups instant potato flakes nonstick cooking spray 1/4 cup grated fat-free parmesan cheese Procedure 1. Preheat oven to 375°. 2. In a 3-quart saucepan, over medium high heat, saute green bell pepper and 1/2 cup greenonions in margarine 4 to 5 minutes, until crisp-tender. Add corn, milk, salt and pepper. Reduce heat to medium; cook mixture until it begins to bubble and remove from heat. Fold in turkey and potato flakes. 3. Pour turkey mixture into a 9-inch square casserole dish lightly coated with cooking spray. Sprinkle with Parmesan and green onion tops. Bake about 25 minutes, until top is lightly browned. Makes 6 servings. Preparation time: 20 minutes. Baking time: 25 minutes. Per serving: About 284 cal, 22 g pro, 35 g car, 7 g fat, 22% cal from fat, 30 mg chol, 566 mg sod, 2 g fiber. Share this post Link to post Share on other sites
WildStar 0 Posted July 13, 2006 Pizza Salad A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties-the wonderful zesty flavor really complements a barbecue! INGREDIENTS 1 pound spiral macaroni, cooked and drained 3 medium tomatoes, diced and seeded 1 pound cheddar cheese, cubed 1 to 2 bunches green onions, sliced 3 ounces sliced pepperoni 3/4 cup vegetable oil 2/3 cup grated Parmesan cheese 1/2 cup red wine vinegar 2 teaspoons dried oregano 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper Croutons, optional SERVINGS 16 CATEGORY Salads METHOD Chill PREP 15 min. TOTAL 15 min. DIRECTIONS In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours. Top with croutons just before serving if desired. Yield: 16 servings. Share this post Link to post Share on other sites
WildStar 0 Posted July 24, 2006 :VBGal2: Raspberry Cookies ---------------------------------------------------------- Ingredients 10-14 cookies) 1 pkg. Jiffy Raspberry Muffin Mix 1 TBSP instant vanilla pudding mix 2 TBSP quick oats 1 TBSP butter or margarine, softened 1 egg Procedure Preheat oven to 375. Lightly grease (or line with parchment paper) a cookie sheet. Blend Raspberry Muffin Mix, instant vanilla pudding mix and quick oats in a small bowl. Mix in softened butter or margarine until mixture resembles fine crumbs. Mix in egg until well blended. Roll int 3/4" to 1" balls and flatten slightly with a fork. Place on cookie sheet and bake 10-12 minutes, or until lightly browned. Recipe source: "Jiffy" mixes recipes book. Share this post Link to post Share on other sites
WildStar 0 Posted January 4, 2007 &*^*&*^*&*^* &*^*&*^*& *^*&*^*&* ^*&*^*&*^ *&*^*&*^* &*^*&*^*& *^*&*^*&* ^*&*^*&*^ *& From Lavender.Lin. .. >>> Peanut Butter Chocolate Fudge Ingredients: * 8 oz cream cheese * 1 cup Splenda * 1 oz. unsweetened baker's chocolate * 1/4 cup heavy cream * 4 teaspoons peanut butter Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals. Melt chocolate in separate bowl until creamy. Combine chocolate with cream cheese mixture and whisk in Splenda and cream. Pour into buttered glass pan and chill at least 4 hours. Cut in squares and enjoy. (This recipe yields a more "gooey" fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.) Cut into 16 pieces — 3.8 grams net carbohydrate per piece. >>> &*^*&*^*&*^* &*^*&*^*& *^*&*^*&* ^*&*^*&*^ *&*^*&*^* &*^*&*^*& *^*&*^*&* ^*&*^*&*^ *& Share this post Link to post Share on other sites
WildStar 0 Posted January 10, 2007 :VBGal2: Walnut Raisin Apple Bake :VBGal: 1/2 cup apple cider Juice of 1 lemon 2 teaspoons maple syrup 2 tablespoons raisins 1 tablespoon dark brown sugar 1 teaspoon ground cinnamon 1 teaspoon ground walnuts 4 large Macintosh apples, cored Pour the cider, lemon juice, and maple syrup into an electric crockpot. Combine the raisins, cinnamon, and walnuts in a small bowl. Place the apples in the crockpot. Using a spoon, fill the center of the apples with the raisin mixture. Cover and cook on LOW until the apples are tender, 2 to 3 hrs. ---------------------------------------------- Apple Cobbler in the Crock 4 medium tart apples 1/2 cup honey 1 grated rind and juice of 1 lemon 1 dash cinnamon 5 tbs butter 3/4 cup natural cereal with nuts and fruits Oil to grease pot Grease side of your crockpot lightly with oil. Core, peel and slice apples; place in crock. Add honey, lemon rind, lemon juice and cinnamon. Combine butter and cereal. Add to crock; mix thoroughly. Cover. Cook on Low for 6 to 8 hrs or High for 2 to 3 hrs. Serve with vanilla ice cream or whipped topping, if desired. ---------------------------------------------- Danish Apple Pudding 1 1/3 cups zwieback (14 slices) -- finely crushed 1/2 cup melted butter 1/2 cup brown sugar -- packed 1 tsp cinnamon 16 ounces can applesauce 1/2 cup chilled whipping cream Combine zwieback crumbs with melted butter, sugar and cinnamon. Spoon applesauce into 1-qt. souffle or baking dish. Top with crumb mixture. Place baking dish in slow- cooking pot. Cover pot and cook on low for 3 to 4 hrs. Serve warm or chilled. Whip cream; spoon onto pudding. Rum Raisin Cheesecake Categories: Cakes Desserts Servings: 10 1 c Old Fashioned Oats, Uncooked 1/4 c Chopped Nuts 3 T Brown Sugar, Packed 3 T Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Granulated Sugar 1/4 c Unbleached All-purpose Flour 2 ea Large Eggs 1/2 c Sour Cream 3 T Rum 2 T Margarine 1/3 c Brown Sugar, Packed 1/3 c Raisins 1/4 c Chopped Nuts 2 T Old Fashioned Oats, Uncooked Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Overnight Eggnog Streusel Coffee Cake Fix and forget this coffee cake! Once it's made, it's stored in the fridge until you're ready to bake it the next day. Prep Time:20 min Start to Finish:9 hr 20 min Makes:15 servings 5 Ratings : 0 Reviews : Be the first to review Streusel Topping 1/3 cup granulated sugar 1 tablespoon Gold Medal® all-purpose flour 1 tablespoon butter or margarine, softened 1/2 teaspoon ground nutmeg Coffee Cake 1 cup granulated sugar 1/2 cup butter or margarine, softened 1 cup eggnog 1 container (8 ounces) sour cream 1 teaspoon rum extract 2 eggs 2 1/2 cups Gold Medal® all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Eggnog Glaze 1/2 cup powdered sugar 1 to 2 tablespoons eggnog 1. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. 2. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside. 3. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours. 4. Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. 5. In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows. High Altitude (3500-6500 ft) No changes. Share this post Link to post Share on other sites
WildStar 0 Posted January 12, 2007 Hot and Spicy Nuts Hot and spicy nuts are a great snack for any game. They also make a nice addition to sports-theme gift baskets. Prep Time: 10 minutes Refrigerate: 1 hour Makes 3 cups or 15 (3-tablespoons) servings. Ingredients: 3 tablespoons brown sugar 1 teaspoon McCormick® Season-All® Seasoned Salt 1 teaspoon McCormick® Curry Powder 1 teaspoon McCormick® Ground Cinnamon 1 teaspoon McCormick® Ground Cumin 1/4 teaspoon McCormick® Ground Red Pepper 1 egg white 3 cups mixed nuts, such as pecans, almonds and cashews Directions: 1. Preheat oven to 250°F. Mix brown sugar, Season-All, curry powder, cinnamon, cumin and red pepper in small bowl. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly. 2. Spread nuts in single layer on lightly greased baking sheet. 3. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks. Share this post Link to post Share on other sites
WildStar 0 Posted January 27, 2007 Apple Streusel Muffins 2 c. flour 1 c. sugar 1 Tbsp. baking powder 1 1/4 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda 2 large eggs 1 c. sour cream 1/4 c. butter, melted 1 c. apples unpeeled and finely diced. (about 1 apple). TOPPING 1/4 c. sugar 3 Tbsp. flour 1/4 tsp. cinnamon 2 Tbsp. cold butter Preheat oven to 400 deg. Grease 12 large muffin cups. In a large bowl stir together the the dry ingredients. In a small bowl thoroughly combine eggs, sour cream and butter. Add all at once along with the apple to the dry ingredients. Stir until moistened, about 20 -25 strokes then divide batter evenly among the greased muffin cups. For the topping, combine sugar, flour and cinnamon. Cut in butter until mixture forms course crumbs. Sprinkle wach muffin with streusel topping. Bake approximately 20 - 25 minutes or until when toothpick inserted into the middle of a muffin comes out dry. Recipe source: 1Recipes_Galore2007 yahoo group, submitted by Punkin Pie. NOTE: I made this as bread by putting the batter into a large loaf pan sprinkling the topping on the top of the batter. Bake at 375 for about 45 minutes. Share this post Link to post Share on other sites
WildStar 0 Posted February 18, 2007 CHOCOLATE CAKE (Diabetic) 6 tablespoons margarine 10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™ 4 ounces unsweetened chocolate 1/3 cup skim milk 1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit 3 egg whites 1/8 teaspoon cream of tartar 1/4 cup all-purpose flour 2 teaspoons instant espresso coffee crystals 1/8 teaspoon salt 1 egg yolk Rich Chocolate Glaze (optional, recipe follows) 1 teaspoon vanilla Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan. Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired. Makes 12 servings Nutrition information per serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol., 108 mg sodium. Food Exchanges: 1/2 bread, 2 fat. Rich Chocolate Glaze 1/4 cup skim milk 2 ounces unsweetened chocolate, cut into small pieces 3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™ Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal® Cool to room temperature; refrigerate glaze, if necessary, until thickened enough to spread. Nutrition information per serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol., 3 mg sodium. Food Exchanges: 1/2 fat. Recipe source: The NutraSweet Company. Share this post Link to post Share on other sites
WildStar 0 Posted February 24, 2007 Lasagna Meatloaf Total Time: 1 hr 10 min Makes: 24 servings Ingredients: Sauce: 1 Tbsp. olive oil 1 onion, chopped 2 tsp. dried basil 2 cans (19 oz. each) chopped tomatoes, undrained 5 ½ oz. can tomato paste ½ tsp. crushed red pepper (optional for those who like a little heat) Filling: 6 cups fresh spinach 1 egg 1 cup ricotta cheese ½ cup mozzarella cheese, shredded 3 Tbsp. PARMESAN cheese, grated 3 Tbsp. fresh parsley, chopped 2 Tbsp. milk 1/8 tsp. nutmeg 1/4 tsp. salt 1/4 tsp. pepper Meat: 1 ½ lb. lean ground beef 1 egg, beaten 1 onion, chopped 3 cloves garlic, minced ½ cup bread crumbs 3 Tbsp. PARMESAN cheese ½ tsp. salt ½ tsp. pepper Preparation: Preheat oven to 350° F. Sauce: Cook onion and garlic over medium heat until starting to soften, about 3 minutes. Add tomatoes and ½ cup tomato paste and bring to a boil, stirring frequently. Reduce heat and simmer until thickened, about 20 minutes, continuing to stir often. Season to taste with salt and pepper and, if desired, crushed red pepper. Set aside. Filling: Wash spinach. Shake off excess water but do not dry. Place spinach in a saucepan with no additional water, cover and cook over medium-high heat until just wilted, about 2-3 minutes. Set aside. Mix together egg, cheeses, parsley, nutmeg and salt and pepper. Set aside. Meat: Mix together all ingredients except meat. Combine with the meat and mix well. Cut two large sheets of waxed or parchment paper. Roll meat mixture into a 18" X 8" rectangle and remove top layer of paper. Leaving a 1" border on all sides, spread a layer of spinach over meat, followed by cheese mixture and 1 cup of sauce. Roll meat from the short end, just like you would when making a jellyroll cake, lifting the paper out of the way as you go. Don't worry if some of the filling oozes out, just tuck it back in. Carefully transfer roll, seam side up, to a 9" X 5" loaf pan. Bake for about 1 hour and 10 minutes or until temperature on a meat thermometer reaches 145° F. Let stand for 20 minutes before removing from pan. Drain off excess fat, remove from pan. Serve in slices, covered in the remaining tomato sauce. Notes: This is as about as spectacular as meatloaf gets. Stuffed with a cheesy spinach filling and rolled it's as impressive as it is delicious. It's also a sneaky way to get kids to eat spinach. In a hurry? Subsitute your favorite bottled pasta sauce for the home made version here. Share this post Link to post Share on other sites
WildStar 0 Posted February 28, 2007 Crispy Irish Corned Beef And Potato Cakes By Chef Jamie Roraback To Serve Four 1 tbsp. vegetable oil ¾ c. onions 1½ c. mashed potatoes 1½ c. cooked corned beef scraps, free of fat, shredded or diced small 3 egg yolks 4 tbsp. Italian parsley, chopped 1 c. all-purpose flour 3 eggs, whisked with 3 tbsp. water for egg wash 2 c. bread crumbs, any preferred type, seasoned to tast Salt and black pepper to taste Heat sautee pan on medium heat, add vegetable oil and onions. Cook for about two minutes until softened and sweet smelling. In large bowl, combine the onions with the mashed potatoes, corned beef scraps, egg yolks, chopped parsley, and salt and pepper to taste. Gently mix until combined. Form into eight patties about ½-inch thick, place on baking sheet and let chill in refrigerator or freezer until very firm. Dredge each patty in the flour, dip in egg wash letting excess drip off, and dredge in bread crumbs, pressing gently to adhere breading. Heat sautee pan on medium heat with about ¼-inch of vegetable oil. Test oil by dropping in a few bread crumbs and look for a gentle sizzle. Place four of the patties in the hot oil, brown for about one minute, flip over, and cook until golden. Drain on paper towels or cooling rack. Repeat with the other four patties. If inside is not thoroughly heated through, place on cookie sheet and heat in 400 F oven for five minutes or until hot inside. Serve with cucumber salad, cabbage salad, boiled root vegetables, or use as a foundation for a poached egg for breakfast. KILLIAN'S IRISH RED GREY CORNED BEEF Prep Time: 20 Minutes Cook Time: 2 Hours and 30 Minutes Ready In: 2 hour and 50 Minutes Makes 6 servings Ingredients: 5 pounds grey corned beef brisket 1 cup brown sugar 1 1/2 Bottles (18 fluid ounce) bottle Killian's Irish Red Beer 1 onion, peeled and left whole 1/4 cup chopped fresh parsley 2 bay leaves 1 head cabbage, cored and cut into wedges 4 large carrots, peeled and sliced 6 large potatoes, cut in quarters Directions: 1. Preheat oven to 300 degrees F (150 degrees C). Rinse the grey corned beef brisket completely and pat dry. 2. Place the grey corned beef brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the grey corned beef brisket to coat entire beef, including the bottom. Pour the 1 bottle of Killian's Irish Red Beer around, and gently over the grey corned beef brisket to wet the sugar. 3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing. 4. During the last hour, put vegetables in the roasting pan. Pour in with the remaining 1/2 bottle of Killian Irish Red Beer. 5. Slice corned beef across grain and serve. IRISH STEW serves 4-6 2 lbs. potatoes, thinly sliced 2 lbs. lamb chops 1 lb. onions, thinly sliced 4 carrots, thinly sliced 2 parsnips, halved and thinly sliced salt and pepper 1 tbsp. fresh parsley, chopped 1 tbsp. fresh thyme, chopped 1 oz. butter Thyme sprigs to garnish ------------ --------- --------- --------- --------- --------- --------- ------- Directions: Preheat oven to 375 degrees. Arrange one-third of the potatoes in a casserole and add half the chops, onions, carrots and parsnips. Season well with salt and pepper and sprinkle with half the chopped herbs. Repeat these layers once more and finish with a layer of potatoes. Add one (1) pint of water, cover with buttered greaseproof paper (using a little of the butter) and a lid. Bake for 1-1/2 hours, then remove the lid and greaseproof paper. Dot the potatoes with the remaining butter and cooked, uncovered for 10-15 minutes. Garnish with thyme sprigs and serve hot with soda bread. IRISH COFFEE serves 1 1 tbsp. Irish whiskey 1 tsp. sugar Strong black coffee 1-2 tbsp. double cream ------------ --------- --------- --------- --------- --------- --------- ------- Directions: Pour the whiskey into a small warmed goblet and add the sugar. Fill to within 1/2-inch of the top with black coffee and stir quickly to dissolve the sugar. *Top with 1/4-inch layer of double cream. *The best way to do this is to hold a spoon over the coffee and gently pour the cream over the back of the spoon so that the cream floats on the the top of the coffee. Do not stir the cream into the coffee. BROWN SODA BREAD 1-3/4 cups all purpose flour 1-3/4 cups whole wheat flour 3 tablespoons wheat bran 3 tablespoons wheat germ 3 tablespoons old fashioned oats (Quaker) If you can't find wheat bran or wheat germ, double up on the oats 2 tablespoons dark brown sugar 1-1/2 teaspoons baking soda 1/2 teaspoon salt 2 tablespoons chilled butter cut into pieces 2 cups (about) buttermilk ------------ --------- --------- --------- --------- --------- --------- -------Direction s: Preheat over to 425F. Cover baking sheet with flour and shake off excess. Combine first 9 ingredients, rubbing butter with fingertips (or in Cuisinart) until it resembles fine meal. Stir in enough buttermilk to form a soft dough. Gently knead for about a minute on a floured surface and form into a round, about 6" dia and 2-3" high. Cut a deep X across top. Place on baking sheet and bake for about 35 mins. Bread should be golden brown and sound hollow when tapped on bottom. I have also added sultanas to this bread and it is very good. If the bread lasts around for a day, it is also good toasted. GLAZED IRISH TEA CAKE --CAKE-- 3/4 cup butter- room temperature 1 cup Sugar 2 tsp pure Vanilla extract 2 lg Eggs 3 oz Cream cheese- room temperature 1 3/4 cups Cake flour 1 1/4 tsp Baking powder 1/4 tsp Sal 1 cup Dried currants (or dates) 2/3 cup Buttermilk ------------ --------- --------- --------- --------- --------- --------- ------- Directions for Cake: Preheat oven to, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. Use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. --GLAZE-- 1/2 cup Confectioners' sugar, sifted 2 tsp Fresh lemon juice Directions for Glaze : combine sugar and lemon juice in small bowl. Stir until smooth. APPLE AND BLACKBERRY PUDDING WITH CREAM Preheat oven to 375 degrees. Peel and core about six green cooking apples, thin. Combine the apples with about two pounds of blackberries, or black raspberries, and add about 6 tablespoons of sugar and about half a teaspoon of cinnamon. Mix it all together in a 1 and a half quart baking dish or casserole. Beat together another 6 tablespoons of sugar and an equal amount of soft butter, til fluffy. Beat well, two eggs, then beat them into the butter mixture. Sift a cup of flour together with 2 tablespoons of cornstarch, and add them to the butter mixture. Spread the mixture over the fruit. Bake for about 35-40 minutes. Sprinkle with confectioners sugar when done, and serve with lightly whipped cream. Enjoy! IRISH WHISKEY CAKE 12 oz. mixed dried fruit 4 tbsp. Whiskey 6 oz. butter 6 oz. soft brown sugar grated peel of one orange 3 eggs, beaten 8 oz. plain flour 1 tsp. baking powder pinch of salt 1 tsp. mixed spice 2 oz. ground almonds ------------ --------- --------- --------- --------- --------- --------- ------- Directions: Soak the mixed fruit in the whiskey over night. Preheat oven to 325 degrees. Grease 8-inch cake tin. Cream the butter and sugar until fluffy. Add the orange zest. Gradually beat the eggs. Sift the flour, baking powder, salt and mixed spice and add to the egg mixture with the fruit, whiskey and the ground almonds. Pour/turn the mixture into the cake tin and bake for 1-1/2 to 2 hours. Variation: Cover the top of the mixture with halved glacé cherries and sprinkle with sugar before baking to give create a crunchy topping. BLACK PUDDING (IRISH) Serving Size : 8 Preparation Time :0:00 Categories : Irish Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 1 lb Pig's liver 1 1/2 lb Unrendered lard, chopped 120 fl Pig's blood 2 lb Breadcrumbs 4 oz Oatmeal 1 Medium onion, chopped 1 t Salt 1/2 ts Allspice 1 Beef casings Servings: 8 (Always served with an Irish "fry". The preparation of this pudding may be impracticalthese days due to the difficulty of procuring fresh pig's blood and casings.) . Stew liver in boiling salted water until tender. Remove liver, and mince. Reserve cooking liquor. Mix all ingredients in large bowl. Stir thoroughly until blended. Fill casings with mixture. Tie off in one-foot loops. Steam for 4-5 hours. Leave until cold. Cut into 1/2 inch slices as required and fry in hot fat on both sides until crisped. Boiled Bacon And Cabbage Serving Size : 4 Preparation Time :0:00 Categories : Irish Meats Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 2 1/2 lb Collar of bacon Medium-sized cabbage (NB: in Ireland, "bacon" can mean *any* cut of pork except ham. When people here want what North Americans call bacon, they ask for "rashers" or "streaky rashers". As far as I can tell, "collar of bacon" is a cut from the hock, picnic shoulder, or shoulder butt (I am here using terms from the diagram in THE JOY OF COOKING). You want any thick cut of pork, with or without bones, about four inches by four inches by four or five inches. It does not have to have been salted first, but if you want to approximate the taste of the real Irish thing, put it down in brine for a day or two, then (when ready to cook it) bring to a boil first, boil about 10 minutes, change the water, and start the recipe from the following point. . Place the joint in a pot, cover with cold water and bring to the boil, Remove the scum that floats to the surface. Cover and simmer for 1 1/2 hours (or 30 minutes per pound). Cut cabbage into quarters and add to pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your liking. (Test constantly: don't overdo it!) Drain, and serve with potatoes boiled in their jackets, and a sharp sauce -- mustard or (if you can get it) HP sauce. CORNED BEEF & CABBAGE WITH HORSERADISH SAUCE Categories: Beef, Irish Yield: 8 servings 1 Onion 4 Cloves, whole 4 lb Corned beef 2 Parsley sprigs 8 Peppercorns, whole 2 lb Cabbage 1 c Sour cream 1 tb Prepared horseradish Work Time: 15 minutes Total Time: 3 hours 45 minutes Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side. Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g carbohydrates, 135 mg cholesterol. Fadge (Potato Bread) Categories: Breads, Irish Yield: 1 servings 2 lb Unpeeled "old" potatoes 1 Egg, beaten 1/2 Stick butter 3 T Flour 1 1/2 T Chopped parsley 1 1/2 T Chopped chives 1 1/2 T Chopped lemon thyme -(these three mixed, opt) Creamy milk Salt Freshly ground pepper Seasoned flour Bacon fat or butter for -frying (From "The Festive Food of Ireland" by Darina Allen. Roberts Rhinehart; $12.95) Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff. Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour. Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes on each side). Serve on its own on hot plates with a blob of butter melting on top. Irish Omelet Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Irish Cheese/eggs Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 4 large eggs -- separate out yolks 1 large potato -- mashed 1 Squeeze lemon juice 1 tablespoon chives -- chopped Salt and peppers 1 tablespoon Butter * Or four large ones. -- Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once. - - - - - - - - - - - - - - - - - - Bailey's Original Irish Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 1 cup Light cream 1 14-oz can Eagle sweetened Condensed milk 1 2/3 cups Irish Whiskey 1 teaspoon Instant coffee 2 tablespoons Hershey's chocolate syrup 1 teaspoon Vanilla 1 teaspoon Almond extract Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cup Irish Pot-Roasted Chicken Ingredients: Chicken, about 4.5 lb 4 oz Oatmeal Medium onion, chopped 2 T Butter 3 T Stock Salt and pepper 6 oz Bacon 3 x Med. onions, sliced 2 lb Potatoes Seasoned flour 3 T Dripping or oil 4 x Med. carrots, sliced If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour. Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning. Servings: 4 Corned Beef & Cabbage 3 pound corned beef brisket 1 teaspoon peppercorns 5 cloves 1 bay leaf 3 onions, quartered 6 carrots, halved 6 potatoes, quartered 1 head cabbage, in 6 wedges Place brisket in large pot and cover with water. Add spices (omit if using spice packet included with brisket). Cover. Simmer on very low flame for three hours, until tender. Add onions, carrots and potatoes. Simmer another 15 minutes. Add cabbage and cook until tender, 10 to 15 minutes more. Remove meat and drain, serve with vegetables, broth and Irish Soda Bread. 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WildStar 0 Posted February 28, 2007 Birthday Meatloaf Kooky Cake Recipe (Birthday Meatloaf) Serves 10 to 12 The cakes can be prepared up to 1 day ahead: Reheat at 325° for 15 to 20 minutes, then make the frosting. Assemble just before serving. Vegetable-oil cooking spray 1 tablespoon unsalted butter 1 medium onion, finely chopped (about 1 cup) 2 garlic cloves, minced 1 celery stalk, finely chopped (about 1/2 cup) 2 1/2 pounds ground beef 1 small carrot, peeled and finely grated (about 1/2 cup), peels reserved for decorating 1/4 cup tomato sauce 1 tablespoon Worcestershire sauce 1 large egg, lightly beaten 1/2 cup old-fashioned rolled oats 1 tablespoon ground mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground pepper Mashed Potatoes 1/4 cup cooked green peas 1. Preheat oven to 350°.Coat two 9-by-2-inch round cake pans with cooking spray; set aside. Melt butter in a medium skillet over medium heat. Add onion, garlic, and celery; cook until softened, about 7 minutes. Transfer to a large bowl; let cool. 2. Add beef, carrot, tomato sauce, Worcestershire sauce, egg, oats, ground mustard, salt, and pepper to bowl with vegetable mixture; mix thoroughly with your hands. 3. Gently press into prepared pans. Bake until instant-read thermometer registers 160°, about 25 minutes. Let stand 5 minutes; carefully remove with a spatula, and transfer to wire rack set over rimmed baking sheet. Tent with foil. 4. Bring 2 cups water to boil in small pan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer to paper towels to drain. 5. Place 1 meat loaf on platter; spread 1 cup warm mashed potatoes over top. Sprinkle with 3 tablespoons peas. Top with remaining meat loaf. Frost top and sides with 3 cups mashed potatoes. Fill piping bag fitted with a 1/2-inch star tip (such as Ateco #825) with remaining mashed potatoes. Pipe borders around cake. Using tip of a 1/4-inch plain round tip (such as Ateco #10), punch out circles from carrot peels. Decorate cake with carrot circles and remaining peas. Serve immediately. __._,_.___ Share this post Link to post Share on other sites
WildStar 0 Posted March 5, 2007 :PBuild_You_Own Chicken Tacos :P (makes 24 tacos) 6 skinless, boneless whole chicken breasts, about 3 pounds (1.35 kg) total, halved 4 cups (1 l) fat_free low_sodium canned chicken broth 2 large garlic cloves, crushed 1 jalapeño chile pepper, left whole 1/2 teaspoon (2.5 ml) crushed dried oregano leaves 1/4 cup (59 ml) purchased medium or hot taco sauce 1/4 cup (59 ml) fresh lime juice 24 taco shells Condiments: 1 large head iceberg lettuce, finely shredded, about 6 cups (450 g) 4 small firm_ripe tomatoes, halved and thinly sliced 2 cups (472 ml) fat_free sour cream 1 bunch fresh cilantro, well washed and stems trimmed, leaves picked off the stems Rinse chicken breasts; pat dry with paper towels. Trim away and discard any fat. In a large heavy, deep skillet, bring chicken broth, garlic clove, chile pepper, and oregano leaves to a boil. Add chicken breasts; reduce heat to simmer; and poach, uncovered, until chicken is opaque throughout (cut to test), about 8 to 10 minutes. Remove from stove and cool for 15 minutes in poaching liquid. Shred the breast meat. Combine taco sauce and lime juice. Pour over shredded chicken and toss. Transfer chicken to a large platter. Keep warm. Meanwhile, heat taco shells according to package directions. Place heated shells in a basket lined with a thick kitchen towel, covering the shells. Place condiments in individual bowls. To serve arrange taco shells, shredded chicken, and condiments on a buffet table. Let guests assemble their own tacos. Per 1_taco serving: 155 calories (23% calories from fat), 16 g protein, 4 g total fat (0.7 g saturated fat), 14 g carbohydrate, 2 g dietary fiber, 23 mg cholesterol, 123 md sodium Exchanges: 2 lean meat, 1 carbohydrate (1 bread/starch) Share this post Link to post Share on other sites
WildStar 0 Posted March 23, 2007 All-In-One Egg Casserole ------------------------------- SERVINGS 4-6 CATEGORY Breakfast/Brunch METHOD Baked PREP 25 min. COOK 20 min. TOTAL 45 min. Ingredients 10 bacon strips, diced 1 cup sliced fresh mushrooms 1/2 cup sliced green onions 1/4 cup butter or margarine 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups milk 1-1/2 cups (6 ounces) shredded cheddar cheese SCRAMBLED EGGS: 8 eggs 1/2 cup milk 1/2 teaspoon pepper 1/4 teaspoon salt 4 English muffins, split, toasted and lightly buttered 2 tablespoons minced fresh parsley DIRECTIONS In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth; cook until bubbly. Gradually stir in milk and cheese; cook and stir until thickened. Stir in bacon, mushrooms and onions; remove from the heat and set aside. For scrambled eggs, beat eggs, milk pepper and salt; pour into a greased skillet. Cook and stir gently until eggs are set. Remove from the heat and set aside. Cut English muffin halves in half again. Place in the bottom of a greased 11-in. x 7-in. x 2-in. baking dish. Cover with half of the cheese sauce. Spoon eggs over all; top with remaining sauce. Sprinkle with parsley. Bake, uncovered, at 325° for 20-25 minutes or until bubbly. Yield: 4-6 servings. Share this post Link to post Share on other sites
Gummy 0 Posted March 24, 2007 CHOCOLATE CAKE (Diabetic) 6 tablespoons margarine 10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™ 4 ounces unsweetened chocolate 1/3 cup skim milk 1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit 3 egg whites 1/8 teaspoon cream of tartar 1/4 cup all-purpose flour 2 teaspoons instant espresso coffee crystals 1/8 teaspoon salt 1 egg yolk Rich Chocolate Glaze (optional, recipe follows) 1 teaspoon vanilla Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan. Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired. Makes 12 servings Nutrition information per serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol., 108 mg sodium. Food Exchanges: 1/2 bread, 2 fat. Rich Chocolate Glaze 1/4 cup skim milk 2 ounces unsweetened chocolate, cut into small pieces 3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™ Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal® Cool to room temperature; refrigerate glaze, if necessary, until thickened enough to spread. Nutrition information per serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol., 3 mg sodium. Food Exchanges: 1/2 fat. Recipe source: The NutraSweet Company. From a Diabetic, I thank you for this one. Share this post Link to post Share on other sites
WildStar 0 Posted March 26, 2007 Hay GUMMY here are som more foods that are for us Diabtic's....... CRAB MELT Yield: 2 servings "1,001 Delicious Recipes for People with Diabetes" INGREDIENTS: - 4 ounces cooked crabmeat, flaked - 2 tablespoons chopped red bell pepper - 1 medium green onion and top, thinly sliced - 2 tablespoons fat-free mayonnaise - 2 tablespoon fat-free sour cream 1/4 to 1/2 teaspoon dried dill weed 1-2 teaspoons lemon juice Salt and pepper, to taste 2 slices white, or whole wheat, bread - 2 slices (3/4 ounce each) fat-free American cheese DIRECTIONS: Mix crabmeat, red bell pepper, green onion, mayonnaise, sour cream, and dill weed in small bowl; season to taste with lemon juice, salt, and pepper. Spread on bread slices and top with cheese. Bake at 400*F, or boil, until sandwiches are warm and cheese melted. Nutritional Information Per Serving (2 servings): Calories: 182, Fat: 2 g, Cholesterol: 56.7 mg, Sodium: 786 mg, Protein: 19.9 g, Carbohydrate: 20.4 g Diabetic Exchanges: 1 Bread/Starch, 2 Meat ------------ --- Orange Ginger Chicken Yield: 4 servings Ingredients: 1/2 cup dry sherry 1/2 teaspoon white pepper 1/2 teaspoon ground ginger 2 cloves garlic, minced 1/4 teaspoon grated orange peel 3 tablespoons frozen orange juice concentrate 1/4 cup water 2 teaspoons honey 4 (4 ounce) portions frozen boneless, skinless chicken breasts Directions: In a large bowl, whisk together all the ingredients except the chicken. Add the chicken breasts. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat the oven broiler. Discard the marinade and broil the chicken 4 inches away from the heat for about 5-7 minutes per side, until juices run clear. Calories: 151 Protein: 25 g Sodium: 61 mg Cholesterol: 68 mg Fat: 3 g Carbohydrates: 3 g Exchanges: 4 Very Lean Meat SWEET-AND-SPICY CABBAGE Yield: 4 servings America's Everyday Diabetes Cookbook Note: Honey provides 5 g Carbohydrate, or the 1/3 Other Carbohydrate Exchange in this recipe. A sugar substitute can replace the honey and eliminate the "Other Carbohydrate Exchange." INGREDIENTS: - 1 large pear or apple - 2 tablespoons vegetable oil - 1/2 red onion, cut into thin wedge strips - 1/2 teaspoon hot pepper flakes or to taste - 1/2 small Savoy cabbage, finely shredded - 2 tablespoons rice vinegar - 1 tablespoon liquid honey - Salt DIRECTIONS: Cut pear into quarters and core (not necessary to peel). Thinly slice, then cut slices in half. In a large nonstick skillet, heat oil over high heat until almost smoking. Add pear, onion and hot pepper flakes; stir-fry for 1 minute. Add cabbage and stir-fry for 1 minute more or until wilted. Stir in rice vinegar and honey; cook, stirring, for 30 seconds. Season with salt to taste; serve immediately. Nutritional Information Per Serving (4 servings): Calories: 125, Fat: 7 g, Carbohydrate: 17 g, Fiber: 3 g, Protein: 2 g, Sodium: 16 mg, Cholesterol: 0 mg Diabetic Exchanges: 1/2 Fruit, 1/3 Other Carbohydrate, 1 Vegetable, 1-1/2 Fat Crispy Rice Crust Quiche Yield: 4 servings Ingredients: 2 cups cooked brown rice (either instant or regular) 1 egg white or 2 tablespoons egg substitute 2 tablespoons grated Parmesan cheese 1 teaspoon oregano 1/4 teaspoon basil 1/4 teaspoon fresh ground black pepper 1/4 teaspoon salt Egg substitute equivalent to 4 eggs 2/3 cup low-fat milk Pinch of nutmeg 1/4 cup fresh grated Parmesan cheese 1 large tomato, sliced Directions: Preheat oven to 375*F. Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray.) Bake the rice crust for 5 minutes. Remove from the oven. Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust. Lower the oven to 350 degrees F. Bake quiche for 25 minutes. Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes. Calories: 220 Protein: 16 g Sodium: 490 mg Cholesterol: 13 mg Fat: 5 g Carbohydrates: 29 g Exchanges: 2 Starch, 1 Lean Meat Share this post Link to post Share on other sites
Gummy 0 Posted March 26, 2007 You're a Diabetic too? My soon-to-be-ex gave me a CD ROM of five Diabetic Cookbooks on one disc. It has just about every recipe known to humankind. And the exchange rates and Carb Info. I use it all of the time and many of the dishes in there turned out fantastic. One thing that I have learned, "Splenda is more expensive than Heroin." Share this post Link to post Share on other sites
WildStar 0 Posted April 5, 2007 You're a Diabetic too? My soon-to-be-ex gave me a CD ROM of five Diabetic Cookbooks on one disc. It has just about every recipe known to humankind. And the exchange rates and Carb Info. I use it all of the time and many of the dishes in there turned out fantastic. One thing that I have learned, "Splenda is more expensive than Heroin." B) B) LMBO I must agree with you on that. and feel free to share on this area the recipes. Spinach Salad With Walnuts ------------------------------- Ingredients 1 pound spinach 6 scallions, chopped 8 bacon slices cooked, diced 1/2 cup walnuts, coarsely chopped freshly ground pepper to taste DRESSING 1 clove garlic, halved 1/2 cup extra-virgin olive oil 1/2 teaspoon salt 3 tablespoons lemon juice 1/4 cup red wine vinegar Procedure Wash spinach. Remove all stems and break leaves into bite-size pieces. Put spinach, onions, bacon, and walnuts in a salad bowl. Toss lightly. Refrigerate for about 1 hour. In a jar with a lid, add oil and garlic. Marinate for about 1 hour. Then remove garlic. Add salt, lemon juice and vinegar to jar. Shake well. Pour dressing over spinach and toss. Sprinkle with ground pepper. Serve immediately. Serves 6-8 Share this post Link to post Share on other sites
Gummy 0 Posted April 6, 2007 Popeye likes Spinach. Not me, thanks anyways. Share this post Link to post Share on other sites
WildStar 0 Posted April 11, 2007 Homemade Breakfast Sausage Prep Time: 15 min. Cook Time: 30 min. Serves: 8 Recipe Provided By: Every Day with Rachael Ray See more from Every Day with Rachael Ray on Yahoo! Food -------------------------------------------------------------------------------- Ingredients 1 1/2 pounds ground pork 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1 teaspoon dried sage 1 teaspoon dried marjoram Nutrition Info Per Serving Calories: 175 kcal|Carbohydrates: 0 g|Dietary Fiber: 0 g|Fat: 12 g|Protein: 15 g|Sugars: 0 g About: Nutrition Info Powered by: ESHA Nutrient Database Cooking Directions In a large bowl, combine the pork, salt, pepper, sage and marjoram and mix well with a fork. Knead the sausage into a large ball. (Taste for seasoning by pinching off an olive-size piece of sausage and placing it in a small nonstick skillet. Cook the small piece over medium heat, turning often, until it's no longer pink in the center, 3 to 5 minutes. Taste, then add additional salt, pepper or herbs to the sausage mixture as desired.) Cover the bowl with plastic wrap and chill the uncooked sausage mixture for 1 hour. Using your hands, form the meat into 24 uniform balls, then flatten each into a patty. Place 8 of the patties in a large nonstick skillet and cook over medium heat until browned and cooked through, about 5 minutes per side. Drain on paper towels, repeat with the remaining patties and serve. Yield: 8 servings 3. Still Hungry? This homemade breakfast sausage is easy and completely delicious. Notes: From Every Day with Rachael Ray, November-December 2005, submitted by Charles Pierce. More Recipes Like This Breakfast Sausage Pumpernickel Sausage Stuffing Arugula and Chicken Sausage Bread Pudding More From Every Day with Rachael Ray Everyday with Rachael Ray's Menu Planner Browse Recipes Share this post Link to post Share on other sites
WildStar 0 Posted April 12, 2007 :VBGal2: Diabetic Recipes :VBGal: Banana Nut Cake Ingredients: 1/3 c (2/3 stick) margarine 1/3 c sugar---sugar substitute equals to 1/2 c sugar 2 large eggs 1 tsp vanilla extract 1 3/4 c all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 c mashed banana 1/4 c chopped English walnuts Directions: Cream margarine, sugar, and sugar substitute together at medium speed until light and fluffy. Add eggs and vanilla, and mix at medium speed until creamy, scraping down the bowl before and after adding eggs and vanilla. Stir flour, baking powder, baking soda, and salt and walnuts. Mix at medium speed until creamy. Spread batter evenly in a 9-inch square cake pan that has been sprayed with pan spray or greased with margarine. Bake at 350 degrees for 30 to 35 minutes, or until cake pulls away from the sides of the pan and a cake tester comes out clean from the center. Cool on a wire rack to room temperature. Cut four by four. Makes 16 Servings. Nutrients Per Serving: 121 Calories, 6 g Fat, 15 g Carbohydrates, 3 g Protein, 166 mg Sodium, 34 mg Cholesterol Dietary Exchanges: 1 Starch and 1 Fat; or 1 Carbohydrate Choice Low-Cholesterol Diets: Omit eggs. Use 1/2 c egg whites or liquid egg substitute. Low-Sodium Diets: Omit salt. Use low-sodium baking powder and salt free margarine. ----- Chocolate Oat Bran Cake Don't let the thought of oat bran stop you from trying this cake. It is delicious, and most people never guess it is diabetic or contains oat bran. Ingredients: 1 c oat bran cereal 1 c water 1 large egg 1/3 c vegetable oil dry sugar substitute equal to 1/3 c sugar 1 tsp vanilla extract 1 tsp chocolate flavoring (optional) 1 tbsp white vinegar 1 c all-purpose flour 1/3 c sugar 1/4 c unsweetened cocoa powder 2 tbsp instant dry milk 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt Directions: Place cereal, water, egg, oil, dry sugar substitute, flavorings, and vinegar in a mixer bowl. Mix lightly and let stand for 30 to 45 minutes. (This timing is very important.) Stir flour, sugar, cocoa, dry milk, baking soda, cinnamon, and salt together to blend well. Add to cereal mixture and mix at medium speed about 1 minute, or until well blended. Spread batter evenly in a 9-inch square cake pan that has been sprayed with pan spray or greased with margarine. Bake at 350*F for about 35 minutes, or until cake pulls away from the sides of the pan and a cake tester comes out clean from the center. Cool on a wire rack. Cut four by four. Makes 16 Servings. Nutrients Per Serving: 114 Calories, 6 g Fat, 15 g Carbohydrates, 2 g Protein 126 mg Sodium, 17 mg Cholesterol Dietary Exchanges: 1 Starch and 1 Fat; or 1 Carbohydrate Choice Low-Cholesterol Diets: Omit eggs. Use 1/4 c egg whites or liquid egg substitute. Low-Sodium Diets: Omit salt. ------- Chocolate Sponge Cake Ingredients: 1 1/3 c eggs at room temperature 1/2 c sugar 1/4 c all-purpose flour 1/4 c unsweetened cocoa powder 1 tsp baking powder 1/2 tsp salt dry sugar substitute equal to 1/2 c sugar 1 tsp vanilla extract 1 tsp chocolate flavoring (optional) 3 tbsp vegetable oil 2 tbsp powdered sugar *Chocolate flavoring is optional Directions: Place eggs and sugar in a mixer bowl and mix at high speed, using a whip, until mixture holds a crease when you remove the whip. Stir flour, cocoa, baking powder, salt and dry sugar substitute together to blend well. Add flour mixture slowly to egg mixture while whipping at slow speed. When the flour is almost absorbed, slowly pour flavorings and oil into mixture, beating at slow speed. Pour batter into a 9 x 13-inch cake pan that has been sprayed with pan spray or greased with margarine, lined with wax paper (which should hang over the pan a little), and then greased again. Bake at 350*F for 25 to 30 minutes, or until cake springs back when touched in the center. Turn cake out onto a wire rack immediately, removing the wax paper right away if you have used it. Sprinkle with powdered sugar. Cool to room temperature. Cut three by four. Makes 12 Servings. Nutrients Per Serving: 128 Calories, 6 g Fat, 4 g Protein, 15 g Carbohydrate, 145 mg Sodium, 114 mg Cholesterol Dietary Exchanges: 1 Starch and 1 Fat; or 1 Carbohydrate choice Low-Sodium Diets: Omit Salt. ------- Applesauce Cake Ingredients: 1 c 100% Bran, Fiber One, Bran Buds, or All-Bran 1 large egg 1/4 c vegetable oil liquid sugar substitute equal to 1/2 c sugar or the equivalent to 1/2 c dry sugar substitute and 2 tbsp water 2 tbsp packed brown sugar 1 c unsweetened applesauce 2 tbsp water 1 c all-purpose flour 1 tsp baking soda 2 tbsp dry buttermilk 1/2 tsp salt 1 tsp cinnamon 1/4 c chopped pecans 1/4 c raisins, washed and drained Directions: Place bran, egg, vegetable oil, sugar substitute, brown sugar, applesauce, and water in mixer bowl. Mix lightly and let stand for 30 to 45 minutes. (This standing is very important to allow the cereal to soften.) Stir flour, soda, dry buttermilk, salt, and cinnamon together to blend. Add flour mixture to bran mixture and mix at medium speed to blend well. Add pecans and raisins. Spread the batter evenly in a well-greased 9 x 5-inch loaf pan. Bake at 375*F for about 45 minutes, or until a cake tester comes out clean from the center and the cake pulls away from the sides of the pan. Cool in the pan for 10 minutes and then turn out onto a wire rack and cool to room temperature. Cut into 14 equal slices and use 1 slice per serving. Makes 14 (1-inch slice) Servings. Nutrients Per Serving: 124 Calories, 6 g Fat, 15 g Carbohydrate, 3 g Protein, 197 mg Salt, 15 mg Cholesterol Dietary Exchanges:1 Starch and 1 Fat; or 1 Carbohydrate Choice Low-Cholesterol Diets: Omit egg. Use 1/4 c liquid egg substitute. Low-Sodium Diets: Omit salt. --------- Diabetic Recipes for Breakfast Veggie Bagel Ingredients: 1 medium bagel, split 1 tbsp fat-free cream cheese 1/3 cucumber, thinly sliced 1/3 tomato, finely chopped 1 portobello mushroom, thinly sliced 2 slices reduced-fat or fat-free Swiss cheese Directions: Preheat broiler. Lightly toast bagel in toaster oven. Spread cream cheese on each half of bagel. Top each half with cucumber, tomato, mushroom, and slice of cheese. Place on broiler-pan rack and broil 4 minutes or until cheese is melted. Makes 2 Servings. Nutrients Per Serving: 170 Calories, 4.5 g Fat, 2 g Saturated Fat, 22 g Carbohydrate 13 g Protein, 10 mg Cholesterol, 230 mg Sodium, 2 g Fiber Dietary Exchanges: 0 Milk, 1 Vegetable, 0 Fruit, 1 Carb, 1 Meat, 0 Fat ------ Fast French Toast Ingredients: 2 egg whites, beaten 1/2 c 1% milk 1/4 tsp vanilla extract 1/8 tsp ground cinnamon 4 slices bread Directions: In shallow bowl, combine egg whites, milk, vanilla extract, and cinnamon. Beat until frothy. Dip bread into egg-white mixture, turning to coat both sides. Heat large skillet coated with cooking spray over medium heat. Working in batches if necessary, place bread in pan and cook 3 minutes. Turn bread. Cook 3 minutes longer or until golden brown on both sides. Makes 2 Servings. Nutrients Per Serving: 174 Calories, 3 g Fat, 1 g Saturated Fat, 28 g Carbohydrate, 11 g Protein, 2 mg Cholesterol, 339 mg Sodium, 3 g Fiber Dietary Exchanges: 1/2 Milk, 0 Vegetable, 0 Fruit, 1 1/2 Carb, 1/2 Meat, 0 Fat --------- Berry Morning Mix Ingredients: 1 c fat-free blueberry yogurt 1/2 c 1% cottage cheese 1/2 c blueberries and/or sliced strawberries 1-2 tbsp low-fat granola 1 tsp crushed walnuts or almonds 2 tsp grated dark chocolate Directions: In individual cups or large bowl, combine yogurt, cottage cheese, berries, granola, and nuts. Sprinkle chocolate on top. Makes 2 Servings. Nutrients Per Serving: 159 Calories, 3 g Fat, 1.5 g Saturated Fat, 22 g Carbohydrate, 12 g Protein, 5 mg Cholesterol, 290 mg Sodium, 2 g Fiber Dietary Exchanges: 1 Milk, 0 Vegetable, 1/2 Fruit, 0 Carb, 1 Meat, 1/2 Fat Share this post Link to post Share on other sites
WildStar 0 Posted April 29, 2007 :) Candied Orange Peels Talk about cheap! Make candied orange peels and use up what you'd normally throw away. You can also make candied lemon or grapefruit peel. peels from 3 large oranges 3/4 cup water 2 Tbs. corn syrup 2 3/4 cup sugar (divided) Cut peels into 1/4" strips. Boil in enough water to cover for 15 minutes and then drain. Boil the corn syrup, water, and 2 cups of the sugar and stir till sugar is dissolved. Add the orange peels and simmer for 40 minutes. Put cookie racks on wax paper. Drain the orange peels. Put the peels onto the racks and drain 5 minutes. Separate the peels and leave on the racks another hour. Share this post Link to post Share on other sites
Gummy 0 Posted April 30, 2007 As always, thank you for the Diabetic Recipes. I can never get enough of them. Share this post Link to post Share on other sites
Kira T Phaserman 0 Posted April 30, 2007 (edited) This is simple and tasty Hott Fudge Sunday Cake 1 cup all-purpose flour 3/4 cup granulated sugar 2 tablespoons cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1 cup nuts, chopped (pecans or walnuts) 1 cup brown sugar, packed 1/4 cup cocoa 1-3/4 cup hottest tap water Preheat oven to 350F. In an ungreased 9 x 9 inch square pan. Stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes or cut into squares and invert each square onto plate and top with ice cream. Spoon extra sauce on top of ice cream. Edited April 30, 2007 by Kira T Phaserman Share this post Link to post Share on other sites
WildStar 0 Posted May 4, 2007 As always, thank you for the Diabetic Recipes. I can never get enough of them. :blush 2: No prob her is a good place to find the Kinds of foodsyou need. fabulousfoods.recipes Share this post Link to post Share on other sites
Gummy 0 Posted May 4, 2007 As always, thank you for the Diabetic Recipes. I can never get enough of them. :blush 2: No prob her is a good place to find the Kinds of foodsyou need. fabulousfoods.recipes Thank you. I've bookmarked that site and will be checking it out when I have more time. I never knew about until you told me. I appreciate it. Share this post Link to post Share on other sites
WildStar 0 Posted June 2, 2007 As always, thank you for the Diabetic Recipes. I can never get enough of them. :blush 2: No prob her is a good place to find the Kinds of foodsyou need. fabulousfoods.recipes Thank you. I've bookmarked that site and will be checking it out when I have more time. I never knew about until you told me. I appreciate it. [/i][/b] you are very welcome Summer Tropical Salsa Source: Midwest Living http://www.midwestliving.com Makes 4 to 6 servings Prep: 15 minutes Ingredients 1 8-ounce can pineapple tidbits, drained 1 medium ripe mango, seeded, peeled, and chopped 1/2 of a sweet red pepper, finely chopped 1/4 of a medium red onion, finely chopped 2 to 3 tablespoons snipped fresh cilantro 1 tablespoon freshly squeezed lime juice 1/2 medium jalapeno pepper, finely chopped (do not remove the seeds*) Directions 1. In a storage container, combine all ingredients. Cover and refrigerate for 2 to 24 hours. Makes 4 to 6 servings. Suggested Uses: Serve with grilled chicken, fish or pork. *Note: Hot chili peppers contain volatile oils that can burn your eyes, lips, and sensitive skin. Wear plastic gloves while working with peppers, and be sure to wash your hands thoroughly afterward. Nutrition facts per serving: calories: 76 total fat: 0g saturated fat: 0g monounsaturated fat: 0g polyunsaturated fat: 0g cholesterol: 0mg sodium: 3mg carbohydrate: 20g total sugar: 16g fiber: 2g protein: 1g vitamin C: 77% calcium: 2% iron: 2% © Copyright 2007 Meredith Corporation. All Rights Reserved. Share this post Link to post Share on other sites
WildStar 0 Posted June 6, 2007 Guacamole 2 large ripe Avocados 1 medium tomato peeled and seeded ½ white Onion minced 2 or more jalapeños seed and chomped several sprigs of cilantro pinch salt & pepper pinch sugar Peel and smash avocado’s, mix well with all the other ingredients and pile into a serving dish with the avocado pit in the center. This is supposed to keep the guacamole from turning dark. If you are not using the guacamole immediately, cover tightly with plastic wrap to exclude the air, and refrigerate. Use either as a sauce or salad. Great with Tortilla chips. Makes 4 cups Share this post Link to post Share on other sites
WildStar 0 Posted June 10, 2007 GRILLED PORK LOIN Yield: 4 servings Source: "Magic Menus for People with Diabetes" Info: http://diabeticgour met.com/book_ archive/details/ 3.shtml INGREDIENTS - 1 pound boneless center-cut pork loin, trimmed of excess fat - 3 tablespoons minced fresh basil - 2 large tomatoes, sliced about 1/2 inch thick DIRECTIONS Cut pork loin into 4 equal cutlets no more than 1/2 inch thick. Grill or broil pork. When first side is done, turn pork over and place basil and 1 tomato slice on top. Cover grill and continue cooking until pork is done. (If you cannot cover the grill, cutlets can be placed in a microwave after grilling to cook the tomatoes slightly.) Garnish each plate with remaining tomato slices. Nutritional Information Per Serving (1/4 of recipe): Calories: 205, Fat: 8 g, Cholesterol: 78 mg, Sodium: 66 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 28 g - Diabetic Exchanges: 3 Lean Meat, 1 Vegetable Share this post Link to post Share on other sites
WildStar 0 Posted June 10, 2007 Bisquick Casserole Recipes CORN CASSEROLE 1 (16 oz.) can creamed corn 1/2 c. milk 1 c. Bisquick 1 egg, beaten 2 tbsp. butter, melted 2 tbsp. sugar 8 oz. Monterey Jack cheese Mix all but cheese. Pour half into greased baking dish. Slice cheese and cover mixture. Pour rest of corn mixture over cheese. Bake 20 to 30 minutes at 400 degrees. CHILI PEPPER CASSEROLE 3 eggs 1 c. milk 1/2 c. Bisquick mix 1/2 tsp. salt 2 (4 oz.) cans roasted and peeled green chilies 2 c. tomatoes, chopped 2 c. Cheddar cheese, shredded Beat eggs, milk, Bisquick and salt until foamy. Remove stems and seeds from chilies; rinse in water. Place in greased baking dish 8x 8x2. Top chilies with tomatoes; sprinkle with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes. May serve with avocados/salsa, sour cream. MEXICO GIESTA CASSEROLE 2 lb. ground beef 3 tomatoes 1 sm. can chopped green chilies 2 c. Bisquick 1/2 c. water 1 c. sour cream 2/3 c. salad dressing 1 med. onion, diced 3/4 c. grated cheese Brown meat, add seasonings, 1/2 teaspoon each garlic, onion salt, chili powder, oregano, cinnamon. Cook until meat is brown, drain. Slice tomatoes then mix salad dressing, cheese, sour cream, onion. Set aside. Mix Bisquick and water, pat in bottom of greased 9 x 13 inch baking pan. Add meat, tomato slices, green chilies and top with sour cream mixture. Bake at 350 degrees for 20 to 30 minutes. REUBEN CASSEROLE WITH RYE BISCUITS 1 (27 oz.) sauerkraut 2 med. tomatoes, thinly sliced 1/4 c. Thousand Island dressing 2 tbsp. butter 3 pkg. sliced corned beef 2 c. shredded Swiss cheese 2 2/3 c. Bisquick baking mix 1/4 c. crushed rye crackers 1/4 c. soft butter 1 tsp. cocoa 2 tsp. molasses 1/2 tsp. caraway seeds 2/3 c. milk MUSTARD SAUCE:1/2 c. mayonnaise or salad dressing 1/2 c. mustard 1 tsp. chopped onion Spread sauerkraut in ungreased rectangular pan 13 by 9 by 2 inch. Arrange tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter. Top with corn beef and cheese. Bake 15 minutes. Mix baking mix, cracker crumbs, 1/4 cup butter, the cocoa, molasses and caraway seeds. Add milk, stir with fork into dough. Beat 30 seconds, smooth into ball on surface dust with baking mix, knead 10 times. Roll 1/2 inch thick. Cut with biscuit cutter. Arrange biscuits evenly over top of casserole. Bake 15 to 20 minutes at 425 degrees. Serve with quick mustard sauce. LIGHT AND CHEESY BROCCOLI CASSEROLE 1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained 1 c. sour cream 1 c. creamed cottage cheese 1/2 c. Bisquick baking mix 1/4 c. grated Parmesan cheese 2 eggs 1 tomato, sliced thin 1/4 c. margarine, melted Grease lightly square baing dish, 8 x 8 x 2 inches. Spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine, and eggs with hand beater 1 minute. Pour over broccoli. Arrange tomato slices on top, sprinkle with Parmesan cheese. Bake at 350 degrees until golden brown and knife inserted halfway between center and edge comes out clean, about 30 minutes. Cool for 5 minutes. CAULIFLOWER HAM AU GRATIN CASSEROLE 4 c. partially cooked fresh cauliflower or 2 (10 oz.) pkgs. frozen, thawed & drained 1 1/2 c. fully cooked ham, cubed 1 (11 oz.) can condensed cheddar cheese soup 1/4 c. milk 2/3 c. Bisquick baking mix 2 tbsp. butter 2 tbsp. shredded cheddar cheese Arrange cauliflower in ungreased rectangular baking dish (11"x7" x 1 1/2"). Sprinkle with ham cubes. Beat soup and milk until smooth, pour over ham. Mix remaining ingredients until crumbly, sprinkle over soup mixture. Sprinkle with paprika. Bake until topping is golden brown, 20 to 25 minutes at 400 degrees. Serves 8. MAIN DISH CASSEROLE 1 lb. lean ground beef, cooked & drained 1 can corn, drained 1 can sliced carrots, drained or 1 lb. fresh cooked carrots 1 can tomato soup 1 tbsp. Italian seasoning 1/2 tsp. chili powder 1 recipe Bisquick or Jiffy mix biscuits Preheat oven to 350 degrees. Stir first 6 ingredients together and place in a large casserole. Cook covered for approximately 25 minutes. Mix biscuits and spoon on top of casserole. Bake uncovered approximately 10 minutes or until biscuits are done. CORN CASSEROLE 2 cans cream style corn 1 c. milk 3 eggs, beaten 1 1/2 c. Bisquick 8 oz. pkg. Monterey Jack cheese, grated 1 sm. can chopped green chilies Mix together corn, milk, eggs, and Bisquick. Pour half of mixture into greased 9 x 13 inch casserole dish. Layer with grated cheese and green chilies. Cover with remaining corn mixture. Bake at 400 degrees for 45 minutes. SLOPPY JOE CASSEROLE 1 lb. ground beef 1 c. catsup 1/2 c. water 2 tbsp. instant minced onion 1 tsp. instant beef bouillon or 1 bouillon cube 2 c. Bisquick or Jiffy 2/3 c. milk Paprika Heat oven to 400 degrees. Cook and stir ground beef in 10 inch skillet until brown; drain. Stir in catsup, water, onion, and bouillon. Heat to boiling, reduce heat. Simmer uncovered, stirring occasionally, 5 minutes. Mix baking mix and milk until soft dough forms; beat vigorously 20 strokes. Spread half of the dough in ungreased square pan, 8 x 8. Top with beef mixture. Drop remaining dough by spoonfuls onto top, sprinkle with paprika. Bake until light brown, about 25 minutes. The recipe can be doubled also. ZUCCHINI SEAFOOD CASSEROLE 4 c. zucchini, peeled and sliced 1/4 inch 1 1/2 c. Bisquick baking mix 1 1/2 c. shredded processed sharp American cheese 1 c. chopped onion 1 (6 1/2 oz.) can crab meat, drained and cartilage removed or1 (6 1/2 oz.) can tuna, drained 1/2 c. vegetable oil 3 eggs, beaten 1 tsp. dried oregano 1 tsp. salt 1/2 tsp. pepper Heat oven to 400 degrees. Grease baking dish (12 x 7 1/2 x 2). Mix all ingredients together. Spread evenly into casserole. Bake uncovered until golden brown and inserted knife in center comes out clean, 25-30 minutes. Garnish with thinly sliced zucchini. ZUCCHINI CASSEROLE 6-8 c. zucchini, chopped 1 lg. onion, chopped 1 1/2 c. American cheese, shredded 1 1/2 c. Bisquick 3 eggs 1/2 c. oil 1 tsp. salt 1 tsp. pepper 1 tsp. oregano Mix all ingredients except eggs and oil in large bowl. Beat eggs and add to mixture. Pour into large casserole or 13 x 9 inch pan. Bake uncovered for 50 minutes at 350 degrees. CHILI CORN CASSEROLE 1 1/2 c. Bisquick 1/4 c. soft margarine 1/2 c. milk 2 eggs 1 can creamed corn 1 (7 oz.) can chilies, diced 3 c. Jack cheese, grated Mix margarine and Bisquick; add milk, eggs, and corn. Mix until moist. Pour 1/2 mixture into 8 x 8 inch pan, greased. Lay green chilies on Bisquick mixture. Cover with cheese. Spread remaining Bisquick mixture. Bake at 400 degrees for 45-60 minutes. HAM UPSIDE-DOWN CASSEROLE 1 1/2 c. cubed, cooked ham 1 tsp. Worcestershire sauce 1 c. lima beans, cooked and drained 1 (8 oz.) can cream style corn 1 c. shredded sharp Cheddar cheese (4 oz.) 2 tbsp. minced onions 2/3 c. Bisquick baking mix 1/3 c. cornmeal 1 egg 1/4 c. milk Parsley (optional) Heat oven to 400 degrees. Mix ham, beans, corn, cheese, onions, and Worcestershire sauce. Turn into greased 1 1/2 quart casserole. Cover and bake 15 minutes. Mix remaining ingredients and spoon over hot meat mixture, spreading batter evenly to edges of casserole. Bake, uncovered, 20 minutes. Cut into wedges and invert each onto a plate. If you have parsley on hand, use it to garnish. Serves 4. CHEESY TAMALE CASSEROLE 2 lb. ground beef 1/2 green pepper, chopped 1 c. finely chopped onion 1 c. taco sauce 1/3 c. Bisquick 1/2 tsp. taco seasoning 1 can whole kernel corn, drained CHEESY TOPPING: 1 3/4 c. water 1 c. sour cream 3/4 c. Bisquick 1/2 tsp. salt 3/4 c. yellow cornmeal 2 c. shredded Monterey Jack cheese 2 eggs Heat oven to 350 degrees. Cook and stir ground beef, onion and pepper in skillet until beef is brown. Stir in remaining ingredients except cheesy topping; heat to boiling. Spoon into ungreased rectangular baking dish 13 x 9 x 2 inch. Prepare cheesy topping, spread over beef mixture. Bake uncovered until light brown about 40 minutes). Makes 12 servings. Heat water to boiling in 2 quart saucepan. Stir in cornmeal; cook and stir until very thick, about 1 minute. Remove from heat; stir in sour cream. Beat in remaining ingredients until blended. ------------ --------- --------- --------- --------- --------- - ----------- MEXICAN SUMMER CASSEROLE 2 c. Bisquick mix 2/3 c. milk 1 lb. hamburger 1 onion, chopped 2 tomatoes, peeled and sliced thin 2 green peppers, chopped 1 c. Miracle Whip 1 c. sour cream 1 c. cheddar cheese, grated Mix Bisquick and milk. Spread dough into 9 x 13 baking dish. Brown hamburger and onion. Drain and spread onto dough. Layer tomatoes on top of hamburger. Layer peppers on top of tomatoes. Mix together Miracle Whip, cheddar cheese, and sour cream; spread on top of layers. Bake at 350 degrees for 35-45 minutes. OVEN FRIED CASSEROLE 1 tbsp. margarine 2/3 c. Bisquick baking mix 1 1/2 tsp. paprika 1 1/4 tsp. salt 1/4 tsp. pepper 2 1/2 to 3 1/2 lb. fryer, cut up Heat oven to 425 degrees. Melt margarine in 13 x 9 inch pan in oven. Mix baking mix, paprika, salt and pepper; coat chicken. Place skin sides down in pan (uncovered). Bake 35 minutes. Turn, bake about 15 minutes or until done. 6 servings. BEEF BURRITO CASSEROLE 1 can refried beans 1 c. Bisquick 1/4 c. water 1 lb. hamburger, browned 1 (16 oz.) jar medium salsa sauce 1 1/2 c. shredded cheese Sliced green or black olives Mix together first 3 ingredients and put in bottom of greased 9 x 13 pan. Layer top with hamburger, salt, cheese and olives. Bake at 375 degrees for 30 minutes. Serve with lettuce and sour cream. SLOPPY JO CASSEROLE 1 lb. ground beef 1/2 c. water 2 c. Bisquick 1 c. catsup 1 pkg. sloppy jo seasoning 2/3 c. milk Brown beef and drain. Add catsup, water and seasoning mix. Simmer 5 minutes. Mix Bisquick and milk to make a soft dough. Spread 1/2 of batter in pan and spread meat mixture over it. Drop remaining batter by spoonfuls on top. Bake 30 minutes at 400 degrees. LOW CHOLESTEROL CHILI RELLENOS CASSEROLE 2 (4 oz.) cans diced green chili peppers, drained 8 oz. low-fat cheddar cheese, shredded (2 c.) 2 c. skim milk 1 c. Bisquick 1 c. frozen egg substitute, thawed 4 slightly beaten eggs 1 c. low-fat cottage cheese Salsa; optional First spray 12 x 7 1/2 x 2 inch baking dish with non-stick coating. Sprinkle with chili peppers and cheddar cheese. In medium bowl combine milk, Bisquick mix, eggs; beat until smooth. Stir in cottage cheese. Spoon eggs on top of chilies and cheese. Bake uncovered at 350 degrees for approximately 45 minutes until puffed. Casserole is down when you insert knife into center and it comes out clean. Let stand 10 minutes before serving. Top with salsa. Serves 6. CHUCK WAGON CASSEROLE 2 c. leftover roast, cubed 16 oz. can corn, drained 1 can tomato soup 1 c. grated cheese 1 tbsp. dry onion 1 tsp. chili powder 1 recipe Bisquick or 1 can biscuits 2 tbsp. butter, melted 1/4 c. yellow corn meal Mix all but last 3 ingredients. Use 2 1/2 quart casserole. Bake at 400 degrees for 10 minutes. Dip biscuits in butter then in cornmeal. Arrange on top. Bake 20 to 25 minutes. Serves 4 to 6. CREAMY-TURKEY MUSHROOM CASSEROLE 6 slices bacon 3/4 c. chopped onion 1/2 c. chopped celery 1/4 c. chopped green pepper 1 can (4 oz.) mushroom stems and pieces, drained 1 can (10 3/4 oz.) condensed cream of celery soup 1 c. dairy sour cream 3 c. cut up cooked turkey or chicken 1/4 tsp. salt 1/8 tsp. pepper 2 c. Bisquick baking mix 1/2 c. milk 2 eggs 1/2 c. shredded Cheddar or process American cheese (about 2 oz.) Heat oven to 350 degrees. Grease 2-quart round casserole. Fry bacon in 10-inch skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. Stir in soup, sour cream, turkey, salt, pepper and bacon, heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake uncovered until golden brown, 30 to 35 minutes. 6 to 8 servings. CASSEROLE APPLE DISH 1 1/2 c. Bisquick 1/2 cube margarine 1 c. cold water *see in recipe later 3 to 4 cups peeled and sliced apples 1 1/2 c. sugar Cinnamon Nutmeg Mix as pie dough, not rolled. Leave crumbly. Layer with crumbly mix and the apples mixed with 1/2 cups sugar, cinnamon and nutmeg end with crumbly mix. *Add water after all is put in a 2 quart casserole, or bigger, bake at 350 degrees for 50 minutes. Use pastry blender to make crumbly mix. VEGETABLE PIE 2 c. of broccoli (or cauliflower) 1/2 c. onion 1/2 c. chopped green pepper 1 c. shredded Cheddar cheese (7 oz.) 1 1/2 c. milk 3/4 c. Bisquick 3 eggs 1 tsp. salt 1/4 tsp. pepper Heat oven 400 degrees F. Grease pie pan. Boil all vegetables until almost tender. Drain. Mix broccoli, onion, green peppers and shredded cheese together. Pour in pie pan. Beat Bisquick, milk and eggs on high speed. Pour into pie pan with vegetables. Bake at 400 degrees F. for 40 minutes. CHILI QUICHES 1 c. Monterey Jack cheese 1 c. Cheddar 1 c. half and half 4 oz. can chopped green chilies 1 sm. jar pimentos 4 eggs 1 c. Bisquick 2 tsp. Tabasco sauce Grease pan; sprinkle chilies, cheese and pimentos on bottom of pan. Mix eggs and Bisquick, add half and half; mix together with electric mixer. Pour over top. Bake at 350 degrees for 30 minutes. EASY QUICHE 2 c. cauliflower * 1/3 c. chopped onion 1 c. grated cheese (We use Jack with a little Swiss) 1/3 c. chopped green pepper3 eggs 1 c. milk 1/2 c. Bisquick Salt Pepper *Broccoli, spinach, zucchini, etc., may be substituted for cauliflower. Our favorite is with mushrooms.) Cook cauliflower or vegetable of your choice for approximately 10 minutes and drain and put in 9 inch pie plate. Beat 1 minute with hand beater and add to above ingredients already in pie plate. Bake 45 minutes at 375 degrees. ZUCCHINI CASSEROLE 4 c. diced or chopped, peeled zucchini 1 c. Bisquick 1/2 tsp. oregano 1/2 c. oil 1/2 c. grated Parmesan cheese 1/2 c. chopped onion 1/2 tsp. garlic powder Salt & pepper to taste 4 beaten eggs 2 tbsp. chopped parsley 2 tbsp. basil Mix all together and bake in ungreased 2 quart casserole at 350 degrees for 40 minutes. Remove cover for last 15 minutes. 4 cups zucchini = 1 3/4 pounds approximately. COLORFUL EGG CASSEROLE 1 lb. bulk pork sausage 4 oz. mushrooms 1/2 c. sliced green onion 2 med. tomatoes, peeled, chopped 2 c. shredded Mozzarella 1 1/4 c. Bisquick 10 eggs 1 c. milk 1 1/2 tsp. salt 1/2 tsp. pepper Combine sausage, mushroom, green onion, tomato, cheese (after browning sausage). In mixing bowl mix Bisquick, eggs, milk, salt and pepper. Put sausage mixture in buttered 9x13 pan. Pour mixture on top. Bake uncovered 30 minutes or longer at 350. IMPOSSIBLE CHEESEBURGER PIE 1 lb. ground beef 1 1/2 c. chopped onion 1/8 tsp. salt 1 c. shredded cheddar cheese (4 oz.) Salt & pepper to taste 1 1/2 c. milk 3/4 c. Jiffy or Bisquick mix 3 eggs Heat oven to 400 degrees. Lightly grease a 10 inch pie plate. Cook and stir beef and onion until brown, drain. Stir in salt and pepper. Spread beef in pie plate, sprinkle with cheese. Beat remaining ingredients until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour into pie plate. Bake until golden brown, about 30 minutes. Let stand 5 minutes before cutting to serve. Serves 6 to 8. TACO SQUARES 1 1/2 lbs. ground beef 1 c. sour cream 2/3 c. mayonnaise 1 c. shredded sharp cheddar cheese 2 tbsp. chopped onion 2 c. Bisquick 1/2 c. cold water 1 to 2 med. sliced tomatoes 1/2 c. chopped green peppers Heat oven to 375 degrees. Grease 13 x 9 x 2 baking dish. Cook beef until brown, drain. Mix sour cream, mayonnaise, cheese and onion. Mix bisquick and water, pat in pan pressing 1/2 inch up sides of baking dish. Layer beef, tomatoes and pepper. Spoon cheese mixture on top. Bake about 30 minutes. I have substituted 1/2 cottage cheese, 1/2 light sour cream instead of all sour cream has worked very well. EASY GARDEN QUICHE 2 c. chopped fresh broccoli 1/2 c. chopped onions 1/2 c. chopped green peppers 1 c. shredded non fat Cheddar cheese 1 1/2 c. skim milk 3/4 c. no cholesterol Bisquick 1 tsp. salt 1/4 tsp. pepper 3/4 c. egg substitute Heat oven to 400 degrees. Lightly spray pie plate with vegetable oil. Heat 1 cup water with 1/2 teaspoon salt to boiling. Add broccoli, cook until tender, drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. *1 package (10 ounce) frozen chopped broccoli or cauliflower, thawed and drained can be substituted for fresh broccoli. (Do not cook.) Share this post Link to post Share on other sites
