1998
KWQC-TV6 Recipes
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Table of Contents
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BREADS
04/02/1998 APPLESAUCE OATMEAL MUFFINS (HEALTHY EXCHANGES)
DESSERTS
01/14/1998 ALOHA CHOCOLATE CREAM PIE
08/13/1998 BLUEBERRY MOUNTAIN CHEESECAKE - HEALTHY EXCHANGES
04/02/1998 BO'S BODACIOUS IRISH CREAM PIE (HEALTHY EXCHANGES)
04/02/1998 CHOCOLATEVILLE MOCHA CHEESECAKE (HEALTHY EXCHANGES)
09/23/1998 CRAIG CLAIBORNE'S NEW YORK TIMES CHEESECAKE
11/30/1998 EASY HOLIDAY TREATS (11-30-98)
04/02/1998 FRUIT PIZZA (HEALTHY EXCHANGES)
09/28/1998 FUDGE WINNERS
10/26/1998 HALLOWEEN TREATS
06/02/1998 MY FAVORITE RHUBARB DESSERTS - BARB SVACINA/COTTAGE GARDEN FLOWERS
03/17/1998 PEANUT BUTTER CUP PIE
12/17/1998 PORT WINE SOAKED QUINCE AND DRIED CRANBERRY COBBLER W/CINNAMON ICE CREAM
09/23/1998 PUMPKIN CLOUD PIE - JOANNA LUND
06/09/1998 TAFFY APPLE CHEESECAKE
12/22/1998 TERRY'S COWPIES
ENTREES
03/11/1998 BARBECUED SHRIMP (CAJUN STYLE)
06/24/1998 BEEF ROULADEN (TONY'S BEEF)
12/30/1998 BEEF TENDERLOIN PORTABELLA
03/10/1998 BLACK AND TAN PORK
06/17/1998 BROILED BLUE MARLIN W/MARSALA CREAM SAUCE
05/13/1998 CAJUN SEAFOOD STIRFRY
01/21/1998 CAJUN TUNA W/ROASTED RED PEPPER SAUCE
08/26/1998 CALIFORNIA TURKEY WRAP
05/27/1998 CARIBBEAN MANGO CHICKEN
11/04/1998 CATFISH WITH CRAWFISH NEW ORLEANS
01/08/1998 CHICKEN TORTELLINI PORTABELLA
04/27/1998 CHILIDOG TOMATO TOSS
01/12/1998 CRANBERRY PORK ROAST (MR. FOOD)
12/03/1998 FRESH ATLANTIC SALMON SAUTE
04/27/1998 FRESH TOMATO MAC N' CHEESE
02/04/1998 HERBED PORK MEDALLIONS WITH CHEESE TORTELLINI (MIKE REEH)
01/15/1998 HUNTERS CHICKEN AND PASTA (PASTA STIRFRY)
12/17/1998 LASAGNA, LA SICILIANO (SEAN SMITH)
09/16/1998 MONK FISH LEMONE
09/02/1998 MONTREAL PORK CHOPS W/ROASTED GARLIC SAUCE
02/25/1998 PAN FRIED CATFISH WITH NEW ORLEANS SHRIMP (THUNDER BAY GRILLE)
04/15/1998 PAN FRIED CHICKEN ETOUFFEE (CAJUN) MIKE REEH
06/03/1998 PAN SEARED CHICKEN W/PAN GRILLED VEGETABLES
10/14/1998 PORK MEDALLIONS W/BRANDIED CHERRIES ALMONDINE - CHEF TONY
10/21/1998 PORK PORTOBELLA (PLANTED EARTH CAFE)
09/30/1998 PORK SAUTE (SALTIMBOCCA ALLA ROMANO)
10/28/1998 PORK TENDERLOIN PROVENCAL
02/19/1998 ROASTED DUCKLING W/YUKON BERRY SAUCE
03/04/1998 SALMON TORTELLINI ALFREDO
08/12/1998 SANTA FE CHICKEN/ROASTED CORN SALSA
04/22/1998 SAUTEED CHICKEN BREAST W/TASSO CREAM SAUCE
03/18/1998 SAUTEED RAINBOW TROUT BY CHEF MIKE REEH
08/19/1998 SAUTEED SHRIMP W/PIMIENTA SUPREMA BUTTER (SHRIMP THING)
12/30/1998 SEAFOOD NEWBURG
11/18/1998 SHRIMP AND SCALLOPS NORMANDY
04/01/1998 STEAK STEW BREAD BOWL
09/09/1998 TRILOGY OF SEAFOOD W/CHAMPAGNE DILL SAUCE
01/28/1998 VEAL MARSALA PORTABELLA (FROM PLANTED EARTH/MIKE REEH)
04/02/1998 WESTERN SCRAMBLE (HEALTHY EXCHANGES)
MISCELLANEOUS
01/31/1998 A NEW YOU - HEALTHY RESOLUTIONS FROM JANE REINHARDT-MARTIN R.D., L.D.
04/24/1998 BOOK REVIEW (APRIL) BY JANE REINHARDT-MARTIN, RD, LD
02/13/1998 BOOK REVIEW (FEBRUARY) BY JANE REINHARDT-MARTIN, RD, LD
03/13/1998 BOOK REVIEW (MARCH) BY JANE REINHARDT-MARTIN, RD, LD
05/29/1998 BOOK REVIEW (MAY) JANE REINHARDT-MARTIN, RD, LD
09/11/1998 BOOK REVIEW (SEPT) JANE REINHARDT-MARTIN, RD,LD
11/17/1998 CHEESE FONDUES - AMERICAN DAIRY ASSOCIATION
11/11/1998 CRAB CAKES (MIKE REEH FROM CRABBIES)
01/20/1998 FRESH GRAPE SALSA WITH GINGER
03/04/1998 GARLIC MARINADE
04/02/1998 GLORIFIED RICE (HEALTHY EXCHANGES)
08/13/1998 HEALTHY LUNCHES
08/17/1998 HOME HARDWARE CLEANING RECIPES & TIPS
12/04/1998 JANE'S HOLIDAY BASKET IDEAS
07/29/1998 KRAFT RECIPES - 15 MINUTE CHICKEN & RICE DINNER
08/05/1998 KRAFT RECIPES - CEREAL PEANUT BUTTER BARS
07/08/1998 KRAFT RECIPES - GRILLED BREAD & ETC
07/22/1998 KRAFT RECIPES - ITALIAN SPINACH DIP, ETC.
07/15/1998 KRAFT RECIPES - JELL-O FROZEN PUDDING/GELATIN SNACKS, ETC.
07/01/1998 KRAFT RECIPES - SALAD DAYS & APPLE-LEMONADE
10/05/1998 MILK MUSTACHE RECIPES
12/23/1998 NON-ALCOHOLIC DRINK RECIPES - 1998
03/06/1998 SIZE IT UP - GUIDE TO PORTION SIZES
12/16/1998 SNOWMAN ORNAMENT
SOUPS/SALADS
03/25/1998 BLACKENED SHRIMP CAESAR SALAD - PLANTED EARTH CAFE
03/17/1998 BLT SALAD
04/02/1998 MANDARIN ORANGE SALAD (HEALTHY EXCHANGES)
06/10/1998 PEPPER SALMON SALAD
BREADS
Printable Recipe
APPLESAUCE OATMEAL MUFFINS (HEALTHY EXCHANGES)
04/02/1998
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1 1/2 cups (4 1/2 ounces) uncooked quick oats
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened applesauce
1/4 cup skim milk
2 tablespoons + 2 teaspoons vegetable oil
3 tablespoons Brown Sugar Twin
1 egg, beaten, or equivalent in egg substitute
1/4 cup raisins
Preheat oven to 350 degrees. Spray a muffin tin with butter-flavored cooking spray or line with paper liners. In a large bowl, combine oats, flour, cinnamon, baking powder, baking soda, and salt. Add applesauce, millk, vegetable oil, Brown Sugar Twin, egg, and raisins. Mix gently to combine. Fill 12 muffin wells 3/4 full. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.
HINT: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.
Serves 12 - Each serving equals:
HE: 1 Bread, 2/3 Fat, 1/3 Fruit, 9 Optional Calories
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118 Calories, 3 gm Fat, 3 gm Protein, 19 gm Carbohydrate, 114 mg Sodium, 1 gm Fiber
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DIABETIC: 1 Starch, 1/2 Fruit
DESSERTS
Printable Recipe
ALOHA CHOCOLATE CREAM PIE
01/14/1998
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As smooth as a hula dancer's graceful gestures, this flavorful pie is a delectable meal's end certain to delight your family and friends. If pineapple is one of your favorite pleasures, this pie is for you. Serves 8.
1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, undrained
1/2 cup Cool Whip Free
1 teaspoon coconut extract
1 (6-ounce) Keebler chocolate pie crust
2 tablespoons flaked coconut
In a large bowl, combine dry pudding mix and dry millk powder. Add undrained pineapple. Mix well using a wire whisk. Blend in Cool Whip Free and coconut extract. Evenly spread mixture into pie crust. Sprinkle coconut evenly over top. Refrigerate for at least 20 minutes. Cut into 8 servings.
HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.
Each serving equals:
HE: 1/2 Fruit . 1/2 Bread . 1/4 Skim Milk . 3/4 Slider . 16 Optional Calories
193 Calories . 5 gm Fat . 4 gm Protein . 33 gm Carbohydrate . 302 mg Sodium . 78 mg Calcium . 1 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate . 1/2 Fruit . 1/2 Fat
Printable Recipe
BLUEBERRY MOUNTAIN CHEESECAKE - HEALTHY EXCHANGES
08/13/1998
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2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package Jell-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1 cup Diet Mountain Dew
3/4 cup Cool Whip Lite
1 1/2 teaspoons coconut extract
1 (6-ounce) Keebler butter-flavored piecrust
1/2 cup blueberry spreadable fruit spread
2 tablespoons flaked coconut
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and Diet Mountain Dew. Mix well, using a wire whisk. Blend in 1/4 cup Cool Whip Lite and 1 teaspoon coconut extract. Pour mixture into piecrust. Refrigerate for about 15 minutes. In a small bowl, combine blueberry spreadable fruit, remaining 1/2 teaspoon coconut extract, and remaining 1/2 cup Cool Whip Lite. Spread blueberry mixture evenly over cheesecake filling. Sprinkle coconut evenly over top. Refrigerate until ready to serve.
HINT: Diet 7UP, Diet Slice, or even plain water can be used in place of the Diet Mountain Dew.
Each serving equals:
HE: 1 Fr, 1 Pr, 1/2 Br, 1/4 SM, 3/4 Sl, 19 OC
251 Calories, 6 gm Fa, 11 gm Pr, 38 gm Ca, 682 mg So, 1 Fi
DIABETIC: 1 1/2 St, 1 Fr, 1 Pr, 1/2 Fa
Printable Recipe
BO'S BODACIOUS IRISH CREAM PIE (HEALTHY EXCHANGES)
04/02/1998
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1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix
1 1/3 cups Carnation Non-Fat Dry Milk Powder
2 1/2 cups water
3/4 cup Cool Whip Free
6 (2 1/2-inch) chocolate graham crackers *
2 tablespoons (1/2 ounce) chopped pecans
1 (6-ounce) Keebler chocolate piecrust
1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
1/2 teaspoon mint extract
4-6 drops green food coloring
In a large bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder and 1 1/2 cups water. Mix well using a wire whisk. Coarsely crush 4 graham crackers. Gently stir cracker crumbs and pecans into pudding mixture. Spread mixture into piecrust. Refrigerate while preparing topping. In another large bowl, combine dry white chocolate pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whiip Free. Add mint extract and green food coloring. Mix gently to combine. Evenly spread topping mixture over set filling. Crush remaining 2 graham crackers into fine crumbs. Sprinkle crumbs evenly over top. Refrigerate for at least 1 hour. Cut into 8 pieces.
Serves 8 - Each serving equals:
HE: 3/4 Bread, 1/2 Skim Milk, 1/4 Fat, 1 Slider, 14 Optional Calories
DIABETIC: 1 1/2 Starch/Carbohydrate, 1 Fat, 1/2 Skim Milk
Printable Recipe
CHOCOLATEVILLE MOCHA CHEESECAKE (HEALTHY EXCHANGES)
04/02/1998
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2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant chocolate fudge pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup cold coffee
1 (6-ounce) Keebler chocolate piecrust
3/4 cup Cool Whip Lite
1/2 teaspoon vanilla extract
2 teaspooons unsweetened cocoa
Sugar substitute to equal 2 teaspoons sugar
1 tablespoon (1/4 ounce) mini chocolate chips
In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and coffee. Mix well using a wire whisk. Spread mixture evenly into piecrust. Refrigerate for about 15 minutes. In a small bowl, combine Cool Whip Lite, vanilla extract, cocoa, and sugar substitute. Spread mixture evenly over cheesecake filling. Sprinkle chocolate chips evenly over top. Refrigerate for at least 30 minutes. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/4 Skim Milk, 1 Slider
3 Optional Calories
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223 Calories, 7 gm Fat, 12 gm Protein, 28 gm Carbohydrate
632 mg Sodium, 1 gm Fiber
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DIABETIC: 2 Starch, 1 Meat, 1 Fat
Printable Recipe
CRAIG CLAIBORNE'S NEW YORK TIMES CHEESECAKE
09/23/1998
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CHEESECAKE
4 large cream cheese blocks
4 eggs
1 teaspoon vanilla
juice and zest (rind) of one lemon
1 3/4 cups granulated sugar
CRUST
1 package graham crackers
4 tablespoons melted butter
Heat oven to 325 degrees. Put graham crackers in food processor and pulse until they are crumbs. Put crumbs in a bowl and add melted butter until the crumbs stick together. Press crumbs into the bottom and up the sides of a prepared pan. Set aside.
In clean food processor, cream the cream cheese, eggs, vanilla, juice, rind and sugar. Pour into crust.
Put 1/2 inch water into a large pan. Place that pan on the bottom rack of oven. Put cheesecake in the oven on the rack above the water-filled pan. Bake for 1 1/2 hours then turn oven off. Leave cheesecake in oven for 30 minutes more.
RASPBERRY SAUCE
1/4 cup granulated sugar
2 teaspoons cornstarch
1 package (10 oz.) frozen red raspberries, thawed
In a small saucepan, stir together sugar and cornstarch, stir in raspberries. Heat to boiling, stirring constantly, boil and stir 1 minute. Cool, press through sieve to remove seeds. Makes about 1 cup sauce.
Printable Recipe
EASY HOLIDAY TREATS (11-30-98)
11/30/1998
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INSTANT S'MORES
6 milk chocolate candy bars (1.55 oz each), broken into pieces (or 6 oz. chocolate chips)
1 1/2 teaspoons vegetable oil
2 cups miniature marshamallows
8 whole graham crackers, broken into bite-size pieces
In a large microwave-safe bowl, toss chocolate and oil. Microwave, uncovered, at 50% power for 1 1/2 to 2 minutes or until chocolate is melted, stirring once. Stir in marshmallows and graham crackers. Spoon into paper-lined muffin cups (about 1/3 cup each). Refrigerate for 1 hour or until firm. Yield: 1 dozen. (Editor's Note: This recipe was tested in an 850-watt microwave)
CHRISTMAS TREE ROLLS
1 tube (8 ounces) refrigerated crescent rolls
1 tablespoon butter or margarine, softened
2 tablespoons sugar
1/2 teaspoon cinnamon
3/4 cup confectioners' sugar
2 to 3 teaspoons milk
Red and/or green candied cherries, optional
Unroll crescent roll dough into a rectangle. Press seams and perforations to seal; roll lightly with a rolling pin. Spread butter over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side. Seal edge. Cut into 22 slices. To form a tree, place slices on a greased baking sheet with sides touching and cut side up. Place one slice in the top row and two slices in the second row. Repeat with remaining rolls, adding one slice per row, until the tree has six rows. Center the one remaining slice under the last row for a trunk. Bake at 350 degrees for 16-20 minutes or until golden brown. Remove to a wire rack. Combine confectioners' sugar and milk; drizzle over warm rolls. Decorate with cherries if desired. Yield: 22 rolls
CHOCOLATE PRETZEL RINGS
48 to 50 pretzel rings
1 package (8 ounces) milk chocolate kisses
1/4 cup M&M's
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2-3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature. Yield: about 4 dozen
Printable Recipe
FRUIT PIZZA (HEALTHY EXCHANGES)
04/02/1998
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1 (8-ounce) can Pillsbury refrigerated crescent rolls
1 (8-ounce) package Philadelphia fat-free cream cheese
1 teaspon vanilla extract
Sugar substitute to equal 2 teaspoons sugar
2 cups (two 8-ounce cans) crushed pineapple, packed in fuit juice, well drained
2 cups sliced fresh strawberries
1 1/2 cups blueberries, fresh or frozen, thawed and drained
1 (4-serving) package JELL-O sugar-free mixed fruit gelatin
1 (4-serving) package JELL-O sugar-free vanill cook-and-serve pudding mix
1 1/2 cups water
Preheat oven to 425 degrees. Spray a medium-size pizza pan or cookie sheet with butter-flavored cooking spray. Pat rolls in pan, being sure to seal perforations. Bake for 7 to 8 minutes or until lightly browned. Place pan on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Blend in vanilla extract and sugar substitute. Spread mixture evenly over cooled crust. Layer pineapple over cream cheese mixture. Sprinkle strawberries and blueberries over pineapple. In a medium saucepan, combine dry gelatin, dry pudding mix, and water. Cook over medium heat until mixture starts to boil, stirring constantly. Spoon hot mixture evenly over fruit until entire pan is covered with glaze. Refrigerate for at least 2 hours. Cut into 8 squares or 32 bars. Refrigerate leftovers.
HINT: Do not use inexpensive crescent rolls as they don't cover the pan properly.
Serves 8 (1 square or 4 bars) - Each serving equals:
HE: 1 Bread, 1 Fruit, 1/2 Protein, 15 Optional Calories
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204 Calories, 6 gm Fat, 7 gm Protein, 31 gm Carbohydrate,
501 mg Sodium, 2 gm Fiber
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DIABETIC: 1 Starch, 1 Fruit, 1 Fat
Printable Recipe
FUDGE WINNERS
09/28/1998
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BERRY MOCHA FUDGE by Luanne Gritton
1/4 pound butter (1 stick)
12 oz. evaporated milk
3 1/2 cups sugar
1 heaping tablespoon instant coffee
10 oz. raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. marshmallow cream
1 teaspoon vanilla
In heavy saucepan melt butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly, until temperature reaches 235 degrees. Remove from heat and add chips and the bittersweet chocolate, stirring until melted. Add marshmallow cream, stir until mixed in. Stir in vanilla. Pour into lightly greased 9 x 13 pan. Cut into squares when cool.
CELEBRATION 4-CHIP FUDGE by Nancy Nelson
3/4 cup butter or margarine
1 (14 ounce) can sweetened condensed milk
3 tablespoons milk
1 (12 ounce) package semi-sweet chocolate morsels
1 (11 1/2 ounce) package milk chocolate morsels
1 (10 ounce) package peanut butter flavored morsels
1 cup butterscotch flavored morsels
1 (7 ounce) jar marshmallow cream
1 1/2 teaspoons vanilla extract
1/2 to 1 teaspoon almond extract
1 pound walnuts, coarsely chopped
Melt butter in a heavy 4 quart saucepan over low heat; stir in sweetened condensed milk and milk. Add all morsels, stirring constantly, until mixture is smooth. Remove from heat; stir in marshmallow cream and flavorings. Stir in walnuts. Pour into a buttered 15" x 12" pan or two 9" x9" pans. Chill. Cut into squares. Store in refrigerator. Yield: 5 pounds
GRANDMA WELTY'S FUDGE
2 1/2 cups sugar
3/4 cup evaporated milk
2 cups (12 oz pkg) semi sweet chocolate chips
1 cup (4 oz.) marshmallow creme
1 cup coarsely chopped walnuts
1 stick butter
1 1/2 teaspoon vanilla extract (pure)
Combine sugar and evaporated milk in large, heavy saucepan. Bring to a soft boil and boil for 9 minutes. In a large glass bowl combine chocolate chips, marshmallow creme and walnuts. Pour sugar and milk mixture over all and stir well. Add butter and vanilla extract. Beat with wooden spoon, digging all the way down to the bottom, till smooth, shinyand well combined. Pour into lightly buttered pan. Cool at room temperature until firm.
COCONUT ALMOND FUDGE by Beth Sippei (NATIONAL WINNER)
1 cup sliced, blanched almonds
1 jar (7 ounces) marshmallow cream
1 1/2 cups sugar
2 tablespoons light corn syrup
1/2 cup butter
2/3 cup evaporated milk
1/8 teaspoon salt
2 cups milk chocolate chips
2 cups dark chocolate chips
1 cup sweetened flaked coconut
1 tablespoon Grand Marnier liquor
1 teaspoon vanilla
1 teaspoon almond extract
3 ounces cream cheese
Roast the blanched almonds in a 350 degree oven until slightly browned, about 10 to 15 minutes. Cool them to room temperature, chop them coarsely and set them aside. In a large, heavy saucepan combine the marshmallow cream, sugar, corn syrup, butter, evaporated milk and salt. Bring the mixture to a boil and boil rapidly for 5 minutes stirring constantly. Remove from heat and stir in the chocolate chips. Stir until the chocolate is melted. Add the chopped almonds, coconut., Grand Marnier, vanilla extract, almond extract and cream cheese. Stir to blend thoroughly. Pour into buttered 9" x 6" pan. Cool and cut into squares.
Printable Recipe
HALLOWEEN TREATS
10/26/1998
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HONEY BEES
These are a hit with any age---and very simple!
Dough - Mix together 1/2 cup peanut butter, 1 tablespoon honey, and 1/2 cup nonfat dry milk. Use about 1/2 teaspoon dough for each bee. Shape dough into a rounded rectangle (it's to look like the body of a bee). Dip a wooden toothpick into powdered cocoa and press gently across the top of the bees to make stripes. Stick almond slices into the sides to form wings.
FUZZY PUMPKINS
A fun way to eat carrots.
Combine 8 ounces cream cheese with 1 cup grated carrots and 1 tablespoon orange juice. Spread this mixture on round snack crackers or mini bagels. Make the pumpkin fuzzy by sprinkling extra grated carrot on top. Make a stem and face with celery pieces.
SURPRISE GHOSTS
Make a banana an exciting snack.
Peel a banana and cut it in half crosswise. (Note: you will get 2 ghosts from each banana.) Cut the banana in half again - this time lengthwise. Use a plastic drinking straw to scoop out the center of the banana. Convert a plastic snack bag into decorator bag. You will want two bags -- one filled with peanut butter the other filled with chocolate frosting. Use scissors to cut a small hole in the corner of each bag. Squeeze a thin strip of filling into each half of the banana. Put the two halves of banana back together and stand it on the end. Make a face on the ghost using more frosting or use peanut butter to attach small pieces of chocolate candy. It will look like a regular banana until you bite into the surprise inside!
FESTIVE FALL SMOOTHIE
A tasty way to get both milk and fruit as a snack.
In a blender combine 1/2 cup orange juice; 1 cup frozen peaches; and 1 cup peach or tangerine flavored yogurt. Pour into a tall glass and garnish with black licorice for a festive look.
Printable Recipe
MY FAVORITE RHUBARB DESSERTS - BARB SVACINA/COTTAGE GARDEN FLOWERS
06/02/1998
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Mix together:
4 cups rhubarb cut into chunks
1 cup sugar
2 tablespoons flour
1 egg
Pour into a greased 6 x 10 x 2 pan.
Work into crumbs:
1 cup flour
1 cup sugar
1/2 cup butter
Sprinkle the crumbs over the rhubarb mixture and bake at 350 until bubbly and slightly brown (30 minutes or so)
MY EASIEST RHUBARB DESSERT AND LEIGH'S FAVORITE
Grease a baking dish and pat a layer of brown sugar in the bottom of the pan, at least 1/4 inch deep. Add lots of rhubarb, to fill the dish. Make a recipe of biscuit dough per the Bisquick box and drop it onto the rhubarb. Bake until the rhubarb dish bubbles and browns slightly.
Did you know that rhubarb is easy to freeze and keeps its quality? Just cut it into bite size chunks and put it into a freezer zip lock bag. It can even be mixed into the above recipes frozen, but plan to let it bake a bit longer. Now is the time to buy!
DARCY'S KITCHEN TESTED PIE
Mix together:
2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg
a dash of salt
Add 3 beaten eggs and beat smooth. Add 4 cups chopped rhubarb. Pour into a prepared 9 inch pastry shell and bake at 400 for 50 minutes.
Printable Recipe
PEANUT BUTTER CUP PIE
03/17/1998
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Serves 8
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 1/3 cups Carnation Nonfat Dry Milk Powder
2 cups water
6 tablespoons Peter Pan reduced-fat creamy peanut butter
1/4 cup Cool Whip Free
1 (6-ounce) Keebler chocolate piecrust
1 (4-serving) package JELL-O sugar-free instant chocolate fudge pudding mix
1 tablespoon (1/4 ounce) finely chopped dry-roasted peanuts
In a medium bowl, combine dry vanilla pudding mix, 2/3 cup dry milk powder, and 1 cup water. Mix well with a wire whisk until smooth. Blend in peanut butter and Cool Whip Free. Spread pudding mixture into piecrust. In the same medium bowl, combine dry chocolate fudge pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Spread chocolate mixture evenly over peanut butter mixture. Sprinkle chopped peanuts evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Each serving equals:
HE: 3/4 Protein, 3/4 Fat, 1/2 Bread, 1/2 Skim Milk, 1 Slider, 8 Optional Calories
_______________________________
258 Calories, 10 gm Fat, 9 gm Protein, 33 gm Carbohydrate, 550 mg Sodium, 140 mg Calcium, 1 gm Fiber
_______________________________
DIABETIC: 2 Starch/Carbohydrate, 1 Fat, 1/4 Meat
Printable Recipe
PORT WINE SOAKED QUINCE AND DRIED CRANBERRY COBBLER W/CINNAMON ICE CREAM
12/17/1998
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FRUIT
6 oz. Port Wine
6 oz. dried cranberries
2 Quince, peeled, cored and sliced
Combine Port wine, cranberries and Quince and reduce to nearly sec. Separate the Quince and cranberries. Set each aside.
COBBLER BATTER
1 cup all purpose flour
1/2 cup granulated sugar
1/4 tsp. Kosher salt
2 teaspoon baking powder
2/3 cup milk
2 tablespoons butter, melted
Stir together flour, sugar, salt and baking powder. Incorporate milk and melted butter tomake batter. Add cranberries to batter.
In greased remekin, spoon in cranberry batter and fill half full. Fan Quince slices on top of batter. Bake in preheated 400 degree oven for 30 minutes. Serve warm and garnish with powdered sugar and cinnamon ice cream.
Yields 4-6 servings
Printable Recipe
PUMPKIN CLOUD PIE - JOANNA LUND
09/23/1998
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1 (8-ounce) package Philadelphia fat-free cream cheese
3/4 cup Cool Whip Free
1 teaspoon coconut extract
2 cups (one 15-ounce can) pumpkin
1 (4-serving) package JELL-O sugar-free instant butterscotch pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup water
1 teaspoon pumpkin pie spice
1 (6-ounce) Keebler graham cracker piecrust
2 tablespoons flaked coconut
2 tablespoons (1/2 ounce) chopped pecans
In a medium bowl, stir cream cheese with a spoon until soft. Add 1/2 cup Cool Whip Free and coconut extract. Mix gently to combine. Set aside. In a large bowl, combine pumpkin, dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in pumpkin pie spice and remaining 1/4 cup Cool Whip Free. Spread half of mixture into piecrust. Evenly spread cream cheese mixture over pumpkin layer, and spread remaining pumpkin mixture over cream cheese mixture. Sprinkle coconut and pecans evenly over top. Refrigerate for at least 2 hours. Cut into 8 servings.
Each serving equals:
HE: 1/2 Bread, 1/2 Vegetable, 1/2 Protein, 1/4 Skim Milk, 1/4 Fat, 3/4 Slider, 17 Optional Calories
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216 Calories, 8 gm Fat, 8 gm Protein, 28 gm Carbohydrate, 312 mg. Sodium, 86 mg Calcium, 2 gm Fiber
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DIABETIC: 2 Starch/Carbohydrate, 1 Fat
Printable Recipe
TAFFY APPLE CHEESECAKE
06/09/1998
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2 (8-ounce) packages Philadelphia Fat Free Cream Cheese
1 (4-serving) package JELL-O Sugar Free Instant Vanilla Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup unsweetened apple juice
1/4 cup Cool Whip Lite
2 tablespoons caramel syrup
1 cup (2 small) unpeeled finely diced red apples
1/4 cup (1 ounce) chopped dry roasted peanuts
1 (6-ounce) Keebler Graham Cracker Piecrust
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and apple juice. Mix well using a wire whisk. Blend in Cool Whip Lite and caramel syrup. Gently stir in apples and 2 tablespoons peanuts. Spread mixture into piecrust. Evenly sprinkle remaining 2 tablespoons peanuts over top. Refrigerate at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1 Pr, 1/2 Br, 1/2 Fr, 1/4 SM, 1/4 Fa, 1 Sl, 3 OC
239 Calories, 7 gm Fa, 12 gm Pr, 32 gm Ca, 690 mg So, 1 gm Fi
DIABETIC: 1 1/2 St, 1 Mt, 1 Fa, 1/2 Fr or 2 Ca 1 Mt, 1 Fa
Printable Recipe
TERRY'S COWPIES
12/22/1998
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2 cups (12 oz) milk chocolate chips
1 tablespoon shortening
1/2 cup raisins
1/2 cup chopped sliced almonds
Melt chips with shortening till smooth. Stir in raisins and almonds Drop by tablespoons onto waxed paper. Chill till ready to serve.
Makes 2 dozen.
ENTREES
Printable Recipe
BARBECUED SHRIMP (CAJUN STYLE)
03/11/1998
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Makes 2 servings
2 dozen large shrimp
2 teaspoons Cajun spice
2 tablespoons butter
1 teaspoon fresh garlic
1 tablespoon green onion
1/2 cup shrimp or chicken stock
1/4 cup dark beer at room temperature
1 teaspoon Worchestershire sauce
Alway rinse shrimp in cold water. Heat butter in skillet. Add shrimp and stir until they turn pink. Add Cajun spice, fresh garlic, green onion, beer, stock and Worchestershire sauce. Shake pan while cooking to help form the sauce. Serve in a bowl with rice, or with lots of French bread.
Printable Recipe
BEEF ROULADEN (TONY'S BEEF)
06/24/1998
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1/4 cup Dijon mustard
8 slices top round steak, 1/4" thick (about 2 lb.)
Salt & pepper, to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons cooking oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks. Brown in a skillet in oil; drain.
Add broth; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until meat is tender. Remove meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly, until thickened and bubbly. Remove wooden picks from meat and return to gravy; heat through.
Yield: 8 servings
Printable Recipe
BEEF TENDERLOIN PORTABELLA
12/30/1998
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2 medallions of beef tenderloin (3-4 oz. ea)
2 teaspoons garlic and fresh herbs (thyme and basil)
2 oz. white wine for deglazing
2 oz. beef stock
4 oz. Alfredo cream sauce (a good ready-made brand is 5 Brothers)
1/2 portabella mushroom (sliced thin)
1 oz. butter
Melt butter in saute pan, then sear beef medallions to temperature of your liking. Add garlic and mushroom. Add white wine to deglaze, than add 2 oz. beef stock and Parmesan cream sauce. Reduce until thickens. Serve with rosemary b-red potatoes and vegetables.
Printable Recipe
BLACK AND TAN PORK
03/10/1998
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3 pork loin medallions (2 oz ea), trimmed
2 oz. seasoned flour - (salt, pepper, & Lawry's)
1 oz. whole butter
2 oz. Guiness stout beer
2 oz. Harp Lager
2 oz. heavy cream
2 oz. fresh carrots (carved in the shape of footballs)
2 oz. baking potatoes (carved in the shape of footballs)
3 ea. shamrocks (carved out of green pepper)
Salt and pepper to taste
Heat pan with whole butter. Dredge pork in seasoned flour and saute until golden brown. Add two beers to deglaze pan and stir in cream and small amount of butter. Add vegetables (pre cooked) to heat. When sauce has thickened remove and place on serving platter. Top with sauce and garnish with green pepper shamrocks.
Printable Recipe
BROILED BLUE MARLIN W/MARSALA CREAM SAUCE
06/17/1998
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MARSALA CREAM SAUCE:
1 cup Marsala wine
1 teaspoon chopped garlic
1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon Dijon mustard
1/4 cup sliced mushrooms
1/4 cup diced red onions
1/4 cup diced green onions
1 1/2 cups heavy cream
1/2 teaspoon fish base (optional)
Combine all ingredients and reduce mixture by half. Sauce should coat the back of a spoon.
MARINADE FOR FISH:
1/2 cup molasses
1/2 cup salad oil
1 teaspoon chopped garlic
4 Blue Marlin steaks (4-6 oz. each)
OPTIONAL MARINADE:
1/2 cup honey
1/2 cup salad oil
1 teaspoon chopped garlic
Juice from 1 lemon
Marinate fish for 1/2 hour, drain to remove excess marinade and broil fish over medium heat. Cook until fish starts to flake, approximately 15 minutes.
Optional fish that may be used: swordfish, tuna, blacktip shark or any steak type fish
Printable Recipe
CAJUN SEAFOOD STIRFRY
05/13/1998
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4 oz. shrimp and scallops
1 cup vegetables sliced
1 teaspoon oil
1 teaspoon cajun spices
1 cup chicken stock
1 tablespoon cornstarch
1 tablespoon water
Heat skillet and stir fry veggies. Add seafood, cajun spice, chicken stock and bring to a boil. Thicken with cornstarch and water. Serve over rice, top with scallions.
Printable Recipe
CAJUN TUNA W/ROASTED RED PEPPER SAUCE
01/21/1998
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6 oz. tuna steak (thin cut)
1 tablespoon cajun spice
2 tablespoons light corn oil
1 cup roasted red pepper
1 cup sherry
1 quart heavy cream
1 teaspoon garlic
3 tablespoons butter
1/2 cup chopped parsley
1 cup butter
1 cup flour
8 oz. cooked pasta (any)
In stock pot add peppers, sherry, cream, garlic, 3 tablespoons butter and parsley. Bring to boil, reduce heat and simmer. In separate pan melt 1 cup butter and add flour to make a roux. Add roux slowly to sauce whipping continuously. When thickened reduce heat to low. Hold.
In saute pan heat oil, lightly dust tuna with cajun spice. Add tuna to hot oil and cook each side till done.
To serve: Heat pasta, pour sauce over top, place tuna over top, garnish and serve.
Printable Recipe
CALIFORNIA TURKEY WRAP
08/26/1998
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4 oz. smoked turkey
2 oz. Pesto mayonnaise
1 oz. shredded swiss
2 leaves of leaf lettuce
1/4 diced tomato
2 strips crisp bacon
1 whole wheat wrap or pita shell
Place wrap on table. Spread pesto mayo over wrap. Place lettuce and turkey on half of the wrap. Top with cheese, tomato and bacon. Roll tightly. Enjoy...it's awesome!!
Printable Recipe
CARIBBEAN MANGO CHICKEN
05/27/1998
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1 chicken breast, sliced
flour
seasoning salt
1 small green pepper
1 small onion
oil
rice
mango
butter
raisins
rum
brown sugar
Cook rice; season to taste. Set aside and keep warm. In first skillet heat oil; add sliced breaded chicken, green pepper, and onion. Saute till done. Set aside keeping warm. In 2nd skillet, melt butter, add sliced mango and raisins and heat to slight boil. Add 1 oz. rum to flambe, finish with brown sugar.
Scoop rice onto serving dish, place chicken and vegetables over rice and top with mango sauce.
Printable Recipe
CATFISH WITH CRAWFISH NEW ORLEANS
11/04/1998
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1 8 oz. catfish fillet
2 tablespoons butter
1 tablespoon Old Bay seasoning
1 tablespoon onion, chopped
1 tablespoon tomato, chopped
1 tablespoon green pepper, chopped
1/4 cup cooked crawfish tail meat
1 dash Tabasco
1 splash white wine
1/2 lemon juice only
Heat butter in a nonstick skillet. Season catfish fillet with Old Bay seasoning. Saute on low heat about 3 minutes each side. Remove. Add onion, tomato, green pepper, crawfish tails, Tabasco, white wine, and lemon juice. Saute mixture and serve over fish.
Printable Recipe
CHICKEN TORTELLINI PORTABELLA
01/08/1998
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1 tablespoon butter
1 teaspoon fresh garlic
1 pinch parsley
2 oz. chicken stock
1 tablespoon julienne red pepper
1/4 cup broccoli buds
6 oz. Alfredo sauce
1 cup cheese tortellini
1/4 cup portabella mushrooms
3 oz. grilled cooked chicken
Heat skillet, add butter, garlic, parsley and saute. Add broccoli, red pepper, and portabella mushrooms. Add chicken stock and simmer until vegetables are tender. Add alfredo sauce, cheese tortellini and chicken. Stir until hot. Serve.
Printable Recipe
CHILIDOG TOMATO TOSS
04/27/1998
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2 large fresh Florida tomatoes (about 1 pound)
4 cups uncooked wagon wheel or corkscrew pasta (about 8 ounces)
1 tablespoon vegetable oil
1/2 cup chopped onion
8 ounces turkey franks (about 5), cut in 3/4 inch chunks
1 cup sweet corn kernels, thawed if frozen
2 tablespoons chili powder
Use tomatoes held at room temperature until they're bright red. With the tip of a knife, core tomatoes. Coarsely chop (makes about 2-1/2 cups); set aside. Fill a large saucepan 3/4 full with water; bring to a boil. Add pasta, boil until tender but firm, about 7 minutes. Drain in a colander or strainer; place in a large bowl. Cover to keep warm. In a medium skillet over medium heat, heat oil until hot. Add onion; cook, stirring occasionally, with a wooden spoon until onion is crisp-tender; about 4 to 5 minutes. Add franks, corn, chili powder and reserved tomatoes; cook, stirring occasionally, until sauce has thickened, about 6 to 7 minutes. Spoon tomato mixture over pasta; toss to coat. Serve hot.
Yield: 4 portions
Printable Recipe
CRANBERRY PORK ROAST (MR. FOOD)
01/12/1998
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4 servings
4 medium potatoes, peeled and cut into 1-inch chunks
One 3-pound boneless center-cut pork loin roast, rolled and tied (see Note)
1 can (16 ounces) whole-berry cranberry sauce
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3-1/2 quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce.
NOTE: Ask your butcher to roll and tie your roast for you.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRESH ATLANTIC SALMON SAUTE
12/03/1998
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3 salmon filets, 2 oz ea., wafer cut
1 tablespoons butter
1/4 teaspoon Chef salt
1/2 cup seasoned flour
1 tablespoon diced tomato
1 tablespoon diced green onion
1 tablespoon sliced mushroom
2 tablespoons white cooking wine
1/2 ea. juice of small lemon
2 tablespoon soft butter
Cut salmon into thin slices. Season salmon with Chef salt and dredge in flour. Saute in butter quickly on each side and remove. Add sliced mushrooms, tomato, green onion, lemon juice and white wine. Reduce over heat for about 30 seconds. Stir in butter and serve sauce over salmon.
Printable Recipe
FRESH TOMATO MAC N' CHEESE
04/27/1998
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2 large fresh Florida tomatoes
2-1/2 cups elbow macaroni (uncooked)
6 tablespoons ketchup, divided
3 large eggs, lightly beaten
12 slices (8 ounces) American processed cheese, divided
1 hot dog, thinly sliced (about 1/4 cup)
Preheat oven to 350 degrees F. Use tomatoes held at room temperature until fully ripe. Core and cut tomatoes into 1/4 inch thick slices; set aside. Cook macaroni in unsalted water according to package directions (makes about 5 cups); drain well. Lightly spray a 12-inch pizza pan with nonstick cooking spray. In a large bowl combine macaroni with 4 tablespoons of the ketchup, the eggs and 8 slices of the cheese torn into small pieces. Spoon macaroni mixture onto prepared pizza pan, pressing down lightly to even out. Around outside edge, arrange overlapping tomato slices; brush remaining 2 tablespoons ketchup over tomatoes. Cut 4 remaining cheese slices diagonally in halves; place partially over tomatoes. Arrange hot dog slices in center. Bake until mixture is hot, about 20 minutes. Cool for 5 minutes before serving.
Yield: 6 portions
Printable Recipe
HERBED PORK MEDALLIONS WITH CHEESE TORTELLINI (MIKE REEH)
02/04/1998
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4 boneless pork chops (4 oz. ea.)
MARINADE:
1 tablespoon fresh garlic
1 teaspoon basil
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon fresh parsley
1/4 cup olive oil
1 teaspoon lemon juice
1 pinch salt and black pepper
8 oz. heavy cream
8 oz. cheese tortellini
1/2 cup grated Parmesan (fresh)
Make marinade and pour over chops. Let stand 2 hours. In a 10" saute pan cook pork chops until 155 degrees F internal temperature. Heat a separate 10" saute pan and add heavy cream and reduce over a high heat until it becomes creamy. Add cheese, and cheese tortellini. Place cheese tortellini mixture in two bowls and top with pork medallions.
Printable Recipe
HUNTERS CHICKEN AND PASTA (PASTA STIRFRY)
01/15/1998
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1 teaspoon olive oil
1 teaspoon garlic
1/4 cup fresh broccoli
1/4 cup fresh tomato
1/4 cup artichoke heart
1 tablespoon fresh sliced mushroom
1/4 cup chicken stock
4 oz. cooked pasta mosticioli or your favorite
1 tablespoon fresh parmesan cheese
Salt and pepper to taste
1 teaspoon chopped parsley
1 tablespoon julienne red pepper
3 oz. cooked julienne chicken
Heat skillet to hot. Add olive oil, mushrooms, garlic and a little chicken stock. Add remaining vegetables, salt and pepper to taste. Add pasta and toss. Add cooked julienne chicken and stir until hot. Serve in a large pasta bowl topped with parmesan cheese and chopped parsley.
Printable Recipe
LASAGNA, LA SICILIANO (SEAN SMITH)
12/17/1998
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1 pound pkg. lasagna noodles
15 oz. ricotta cheese
8 oz. shredded mozarella
1 egg
3 pound jar of favorite sauce (homemade is best)
garlic powder
Italian seasonings
1 clove garlic, finely chopped
Boil noodles in water until soft and pliable. Set aside to cool. Combine ricotta, mozzarella and egg in a bowl and hand mix thoroughly. Ina 13" x 9" baking dish, put a thin layer of sauce across bottom of pan. Add one layer of noodles, add one thin layer of sauce, then a thin layer of cheese mixture and add a dusting of garlic powder and Italian spices. Continue adding layers of sauce, noodles, cheese mixture, spices until noodles and cheese mixture is gone. Cover top of lasagna with sauce. Add finely chopped garlic clove to taste. Cover with foil and bake it for 45 minutes in a 350 degree oven. Uncover and let stand for 5 minutes before serving.
Serves 8
Printable Recipe
MONK FISH LEMONE
09/16/1998
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8 oz. monk fish
2 tablespoons butter
1/2 lemon juice only
1/2 cup seasoned flour
1 pinch seasoning salt
1/4 cup white wine (optional)
1/2 tablespoon fresh chopped parsley
2 tablespoons butter
Cut monk fish into 4 pieces. Dredge in seasoned flour. Saute in 2 tablespoons butter. Cook 1 minute on each side. Remove. Add white wine, lemon, parsley and reduce by half. Shake 2 tablespoons butter into pan and serve over fish.
Printable Recipe
MONTREAL PORK CHOPS W/ROASTED GARLIC SAUCE
09/02/1998
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3 pork chops
2 cups cooked rice
olive oil
seasoning salt
button mushrooms
celery
green onion
diced tomato
fresh basil
1 tablespoon (corn starch dissolved in water)
Season pork as desired, bake, pan fry or slow roast. Save drippings. In skillet heat olive oil, add vegetables, and saute to desired doneness. Place rice on serving plate. Add cooked vegetables in same skillet, add pork drippings, roasted garlic and diced tomato. Deglaze pan with Marsala wine (warning - will flame!) Add fresh chopped basil then slurry to thicken. Pour sauce around rim of plate.
Montreal Seasoning: Salt, black pepper, corriander seed, dill seed, crushed red pepper
Printable Recipe
PAN FRIED CATFISH WITH NEW ORLEANS SHRIMP (THUNDER BAY GRILLE)
02/25/1998
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1 cup seasoned flour
1 teaspoon Cajun spice
1 8 oz. catfish fillet
1/2 cup celery, onions, green peppers
1/4 cup diced tomatoes
3 ea. large shrimp
1/4 cup white wine (optional)
1 oz. vegetable oil to cook with
1 tablespoon Julienne scallions
Heat oil in skillet. Dredge catfish in seasoned flour and pan fry. Add shrimp and cook for one minute. Add cajun spice. Add celery, onions, peppers, tomatoes. Add white wine. Place catfish on plate and top with 3 shrimp. Pour sauce over and top with scallions.
Printable Recipe
PAN FRIED CHICKEN ETOUFFEE (CAJUN) MIKE REEH
04/15/1998
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2 oz. vegetable oil
Flour - enough to bread chicken
1/2 chicken, cut into 4 pieces
1 teaspoon cajun seasoning
1/4 cup celery, onion, pepper, diced
1/4 cup diced fresh tomato
1 tablespoon green onions
1 heaping tablespoon flour
1 cup chicken stock
Dredge chicken in flour. Heat skillet with vegetable oil. Fry chicken on each side for 8 - 10 minutes until chicken reaches 165 degrees F. Remove chicken and discard some oil (about 1/2). Add a heaping tablespoon of flour to the pan and whip until light brown. Add celery, pepper, onion, tomato, and cajun spice. Whip in chicken stock until smooth. Serve sauce over chicken. Garnish with green onion.
Printable Recipe
PAN SEARED CHICKEN W/PAN GRILLED VEGETABLES
06/03/1998
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2 boneless chicken breasts (4 oz each)
seasoned flour
1 tablespoon oil
1/2 cup Julienne peppers and onions
FRESH TOMATO SALSA
1/4 cup fresh diced tomato
1 tablespoon diced red onion
1 teaspoon Cilantro
1 dash Tabasco
1 dash Chef salt
1 teaspoon red wine vinegar
Saute chicken breast 2 minutes each side until 170 degrees. Add vegetables to pan and stir fry until light brown. Place vegetables on plate and put chicken on top. Top with tomato salsa.
Printable Recipe
PORK MEDALLIONS W/BRANDIED CHERRIES ALMONDINE - CHEF TONY
10/14/1998
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3 pork medallions (3 oz. each)
Light corn oil
Flour
Seasoning salt
Cherry brandy
Sliced cherries
Sliced almonds
Whole butter
Season pork in flour and salt. Add to hot oil, saute to desired doness, Remove pork and place on serving dish. Drain off excess oil, add 1 oz. brandy, 2 tablespoons almonds, 2 tablespoons sliced cherries, and flambe till liquor burns out. Add 1 tablespoon whole butter. Remove from heat, swirl butter in pan in pan till melted. Top pork.
Printable Recipe
PORK PORTOBELLA (PLANTED EARTH CAFE)
10/21/1998
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4 pork cutlets from loin (2 oz. each)
2-3 very large portobella mushrooms
1 tablespoon fine diced onion
2 oz. Marsala wine
3/4 cup heavy cream
1 teaspoon chopped parsley
Salt and pepper to taste
Flour to dredge pork cutlets in (about 1/4 cup)
1 tablespoon or so butter or olive oil
Heat 10" skillet with butter. Dredge pork cutlets in flour and begin to saute, add mushrooms. Turn mushrooms and pork at the same time. Cook until pork is about medium well. Remove from pan. Make sauce with Marsala, onion, heavy cream and reduce in pan until sauce thickens. Arrange pork and mushroom on plate and pour sauce over. Garnish with chopped parsley.
Printable Recipe
PORK SAUTE (SALTIMBOCCA ALLA ROMANO)
09/30/1998
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1 lb. boneless pork loin cut into 2 oz. butterflied portions (about 4 per dinner portion)
4 thin slices Procuitto ham (1/2 oz. ea.)
4 thin slices mozzarella cheese
Sage to season with
1 oz. butter
Flour to dredge pork in
1 tablespoon chopped onion
Juice of 1 lemon
2 oz. Marsala wine
2 oz. whole butter to finish sauce
Butterfly pork and stuff cavity with Prociutto ham and mozzarella cheese. Season with sage. Dredge pork in flour to saute. Quickly saute pork for a minute on each side. Remove pork, add lemon, salt and pepper, Marsala wine and onion. Reduce a little swirl in butter. Serve sauce over pork.
Printable Recipe
PORK TENDERLOIN PROVENCAL
10/28/1998
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5 medallions of pork (1 oz. each) cut from a pork tenderloin
1 oz. olive oil
2 tablespoons sliced mushrooms
2 tablespoons fresh tomatoes
1/2 teaspoon garlic
1 teaspoon chopped onion
4 oz. brown sauce
2 large mushrooms for garnishing
chopped parsley
2 oz. white wine
1 artichoke heart cut into quarters
NOTE: Use any of your favorite fresh vegetables
Saute pork medallions in olive oil. Remove pork and add vegetables (firmer vegetables first). Deglaze with white wine. Add brown sauce and pour over pork medallions. Enjoy!
Printable Recipe
ROASTED DUCKLING W/YUKON BERRY SAUCE
02/19/1998
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INGREDIENTS:
1/2 duckling
2 oz. Yukon Jack
1 pint blackberries
1 pint strawberries
4 oz. melba suace
1 teaspoon garlic
1 teaspoon basil
1 teaspoon oregano
Trim duckling. Bake at 350 degrees 1 hour till done (165 degrees). In a saucepan, heat sliced strawberries and blackberries, flambe with 1 oz. Yukon Jack. Add melba sauce and seasonings, simmer lightly. Top duckling and serve.
Printable Recipe
SALMON TORTELLINI ALFREDO
03/04/1998
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1 oz olive oil
1 tablespoon garlic marinade (see below)
1 oz. white wine
4 oz. fresh diced salmon
3-4 oz. alfredo sauce
4 oz. tri-color tortellini
Chef salt to taste
Heat skillet with olive oil. Add garlic marinade and salmon. Deglaze pan with white wine and add alfredo sauce. Add tortellini and cook. Season with chef salt. Serve hot with parmesan cheese and chopped parsley.
GARLIC MARINADE:
(great for chicken or seafood)
3 tablespoons olive oil
1 tablespoon chopped parsley
1 teaspoon oregano
1 teaspoon basil
1 teaspoon tarragon
juice of 1/2 lemon
1 teaspoon black pepper
1 tablespoon fresh garlic
1 teaspoon salt
Mix all ingredients. Rub over chicken/seafood before roasting.
Printable Recipe
SANTA FE CHICKEN/ROASTED CORN SALSA
08/12/1998
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Serves 2
Two 8 oz. chicken breasts
2 tablespoons olive oil
chili powder
cumin powder
SALSA
1 large tomato
1 ear sweet corn (kernels only) roasted or charbroiled
1/2 lime juice
1 dash tabasco
1/2 teaspoon chef salt
1 teaspoon chopped cilantro
1 tablespoon red onion chopped
Lightly season chicken breast with chili and cumin powders. Saute in olive oil until chicken is cooked thoroughly (160 degrees F).
To make salsa - dice tomato and red onion in very small pieces. Cut corn off the ear and mix all ingredients. Place about 1/4 cup of mixture over chicken and serve.
Printable Recipe
SAUTEED CHICKEN BREAST W/TASSO CREAM SAUCE
04/22/1998
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2 servings
2 8 oz. boneless, skinless chicken breasts
Flour, seasoned with salt and pepper
1 1/2 oz. clarified butter or salad oil
2 oz. white wine
2 oz. Tasso ham, diced
4 oz. heavy cream
1/2 oz. chopped tomatoes
1/8 oz. sliced green onions
Heat pan with oil. Dredge chicken in seasoned flour and add to pan. Cook chicken until opaque. Add ham to heat. Deglaze pan with white wine. Add heavy cream and reduce until thickened. Place chicken on serving platter and serve with "Dirty Rice". Top each breast with 1/2 of the sauce and garnish with chopped tomato and onion.
DIRTY RICE - 2 servings
1 cup Uncle Ben's Wild Rice
1/2 oz. Bacon fat or salad oil
1/2 oz. cold butter
1 oz. red onions diced
1/2 stalk celery diced
2 oz Spanish onions diced
3 oz. diced tomatoes
2 oz. bell peppers diced
1 oz chopped scallions
1 oz. crushed fresh garlic
1/2 teaspoon leaf thyme
1 whole bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/8 teaspoon chili powder
1/8 teaspoon ground white pepper
1/8 teaspoon Tabasco sauce
1/8 teaspoon Worchestershire sauce
1/8 teaspoon chicken base
2 cups water
Heat oil. Add butter, when foamy add garlic, onions and peppers. Add remaining vegetables except tomatoes and scallions. Add seasonings, saute and mix thoroughly. Add chicken base and water, bring to simmer. Add rice, then add tomatoes and scallions.
Printable Recipe
SAUTEED RAINBOW TROUT BY CHEF MIKE REEH
03/18/1998
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1 whole trout (8-10 oz)
1 tablespoon butter
Chef salt to season
Flour
2 tablespoons almonds
1/2 ea. lemon juice only
1 oz. sweet white wine
1 tablespoon fresh chopped parsley
2 tablespoons whipped or stick butter
Melt butter in skillet. Dredge trout in flour. Saute trout for 2 to 3 mnutes and flip. Remove to a warm place. Saute almonds until light brown; add white wine, lemon juice, parsley and butter. Shake the pan until butter is melted and serve over fish.
Printable Recipe
SAUTEED SHRIMP W/PIMIENTA SUPREMA BUTTER (SHRIMP THING)
08/19/1998
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6 jumbo shrimp
oil
garlic
linguini
fresh garden vegetables
seasoning salt
flour
pimienta butter
Butterfly shrimp to lightly bread. Heat oil in skillet , add shrimp. Cook till lightly browned. Add fresh julienned vegetables, toss lightly. Add cooked pasta and toss till well heated. Add 2 oz. pimienta butter and toss again till well coated. Serve.
To make PIMIENTA BUTTER you'll need:
1 lb. butter
1/8 cup white wine
1 teaspoon garlic
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon crushed red pepper
1 teaspoon chili pepper
1 tablespoon finely diced red and green bell pepper
1 tablespoon finely minced jalapeno
Add all ingredients into mixing bowl, whip on high till well blended. Refrigerate overnight.
Printable Recipe
SEAFOOD NEWBURG
12/30/1998
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2 tablespoons oil
2 oz. shrimp
2 oz. scallops
2 oz. crab meat
1 lemon
2 tablespoons diced onion
1/4 cup quartered mushrooms
1 oz. brandy
1 tablespoon lobster base
1/4 cup heavy cream
1 teaspoon seasoning salt
2 tablespoons scallions
Heat oil in skillet, add all seafood and saute lightly. Add diced onion and mushrooms. Squeeze lemon into mixture. Deglaze with 1 ounce brandy. Add seasoning salt, lobster base and heavy cream. Reduce by 1/2. Place into serving dish and garnish with scallions.
Printable Recipe
SHRIMP AND SCALLOPS NORMANDY
11/18/1998
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3 oz. shrimp
3 oz. scallops
1 oz. oil
seasoning salt
4 oz. white wine
1/4 cup sliced mushrooms
2 tablespoons diced yellow onion
1/4 teaspoon dried tarragon
2 bay leaves
4 oz. heavy cream
1/4 cup roux (butter-flour mix)
2 tablespoons Parmesan cheese
2 tablespoons scallions
Heat oil in skillet, add shrimp, scallops, onion and mushroom. Saute till 1/2 done. Add wine, seasoning salt, tarragon and bay leaves. Heat to boil, add heavy cream and bring to slow rolling boil again. Add roux to desired consistency. Garnish with Parmesan and scallions. Serve over a bed of rice.
Printable Recipe
STEAK STEW BREAD BOWL
04/01/1998
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Yield: 5 portions
2 lbs. stew meat
1 tablespoon oil
1/2 lb. onions (large diced)
1/2 lb. celery (large diced)
1/2 lb. carrots (large diced)
1/2 lb. potatoes (large diced)
1/4 cup tomato paste
1/4 cup red wine
1/4 cup beef base
1 quart water
1/2 cup flour
3 oz. butter
1/8 teaspoon white pepper (pinch)
5 bread bowls (7 oz. ea.)
Heat vegetable oil in a 6 quart large sauce pan. Brown meat, add tomato paste, red wine, pepper, beef base, water. Bring to a simmer for about 1 hour. When beef is tender add vegetables. Simmer until tender (about 1/2 hour). Strain and reserve meat and vegetables. In 6 quart pan make roux by combining butter and flour and cook 1 minute. Whip in liquid and make a smooth gravy. Mix all together and serve in bread bowls.
Printable Recipe
TRILOGY OF SEAFOOD W/CHAMPAGNE DILL SAUCE
09/09/1998
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4 jumbo shrimp
6 large scallops
4 oz. salmon cut in 1 oz. strips
1 cup champagne
seasoning salt
2 teaspoons whole pepper
1 teaspoon chicken base
1/2 teaspoon garlic minced
1/2 cup heavy cream
2 tablespoons diced red onion
1 tablespon fresh dill
cooked rice
sliced green and red peppers
Poach seafood in champagne. Season to taste. Add heavy cream, pepper, garlic, chicken base, dill and red onion. Let reduce till sauce is smooth and creamy. Remove seafood and place on serving dish bordered with rice and garnished with red and green peppers. Top with sauce and garnish with fresh dill sprig.
Printable Recipe
VEAL MARSALA PORTABELLA (FROM PLANTED EARTH/MIKE REEH)
01/28/1998
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1 tablespoon butter
2 2-oz. veal medallions
seasoned flour to dredge in
2 oz. sweet marsala
3 large slices portabella mushrooms
6 oz. heavy cream
1 teaspoon chopped onion
Heat a 10" saute skillet. Add 1 tablespoon butter. Dredge veal medallions in flour and saute medallions until light brown on each side. Remove veal from pan and put in a warm place. Add onions, mushrooms, marsala, heavy cream and season with salt and pepper. Reduce to a medium consistancy and serve sauce over veal. Serve with red potatoes and julienne vegetables.
Yields 1 portion
Printable Recipe
WESTERN SCRAMBLE (HEALTHY EXCHANGES)
04/02/1998
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4 eggs, slightly beaten, or equivalent in egg substitute
2 tablespoons skim milk
1/2 cup (one 2.5 ounce can) sliced mushrooms, drained
1/2 teaspoon JO's Lemon Herb Pepper Seasoning
2 teaspoons reduced-calorie margarine
1/2 cup (3 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham
1/4 cup chopped green bell pepper
1/4 cup chopped onion
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
In a medium bowl, combine eggs, skim milk, mushrooms, and JO's Lemon Herb Pepper Seasoning. In a large skillet, melt margarine. Stir in ham, green pepper, and onion. Saute for 5 minutes or until vegetables are tender. Add egg mixture. Mix well to combine. Cook over low heat until eggs are almost set. Sprinkle Cheddar cheese over top. Cover for 2 to 3 minutes to allow cheese to melt. Divide into 4 servings.
HINTS:
1. Fresh mushrooms, when available, are a wonderful change of pace from canned. Simply saute with ham and other vegetables.
2. Substitute any reputable brand for JO's Lemon Herb Pepper Seasoning.
Serves 4 - Each serving equals:
HE: 2 1/2 Protein (1 limited), 1/2 Vegetable, 1/4 Fat,
4 Optional Calories
----------------------------------------
163 Calories, 9 gm Fat, 16 gm Protein, 4 gm Carbohydrate, 503 mg Sodium, 1 gm Fiber
---------------------------------------
DIABETIC: 2 Meat, 1 Free Vegetable, 1/2 Fat
MISCELLANEOUS
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A NEW YOU - HEALTHY RESOLUTIONS FROM JANE REINHARDT-MARTIN R.D., L.D.
01/31/1998
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PART I: 4 STEPS FOR BEING SUCCESSFUL AT SETTING APPROPRIATE GOALS
1. Desire to make a lifestyle change.
2. Decision and making it a commitment.
3. Learn the "How-To's" from an R. D., weight management group, etc.
4. Accountability
PART II: FOOD DIARY
1. What is it?
Can use anything from a specific food record book, daily planner, minicassette recorder, or memopad.
2. How?
Ideal situation is to write foods consumed within 15 minutes of eating.
3. Why?
Best way is to confront your issues before you problem solve. Remember--doing records for a longer period is a small price to pay compared with alternative to gaining your weight back.
PART III: 3 TIPS WHEN ANALYZING YOUR FOOD DIARY
1. Did you consume at least 5 servings of fruits and vegetables each day? One serving is 1 cup or 1 medium piece of fruit/vegetable.
2. Find 1 item that you know is high in calories and/or fat--pick a lower calorie/fat solution or remove item.
3. Add 400 calories to your total calories (most of us forget a few items) to make it more realistic!!
PART IV: ENVIRONMENTAL CONTROL
What is it? It is setting up your environment (home, work, or car) to support you in your lifestyle changes. You are being proactive!
How? Three different ways:
1. Add in - examples are fruits, veggies, physical activity, support from family/friends, certain restaurants.
2. Take out - such as high calorie/fat foods, certain restaurants.
3. Say "No"! Certain restaurants/fast food places.
If you have questions or need help, call Jane at (309)764-6916
Printable Recipe
BOOK REVIEW (APRIL) BY JANE REINHARDT-MARTIN, RD, LD
04/24/1998
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Nutrition and Aging books recommended:
EXTEND YOUR LIFESPAN - HOW YOU CAN LIVE A LONG AND HEALTHY LIFE by Gary Holt, Ph D, etc.
Mancorp Publishing, 1997
- Very comprehensive book for men and women after age 50
- Discusses the various diseases, nutrition, exercise, drugs & health, and becoming an informed consumer
- Great reference tool to have at home
DARE TO BE 100 by Walter M. Bortz II, MD
Simon & Schuster, Inc., 1996
- D.A.R.E. stands for diet, attitude, renewal, and exercise
- Each component gives you simple steps you can do to improve in those areas
- You can choose one step or many steps for it is written in such a way to give you the choice
- Easy reading...written in a fun and interesting way...you will have a hard time putting this book down!!
FAT TO FIRM AT ANY AGE by Alisa Bauman, Sari Harrar, and editors of Prevention Health Books
Rodale Press, 1998
- Target audience is women over 30, 40, and beyond...
- If you are looking for a book to improve your health and lose weight, this book does this in 5 easy-to-follow mini programs
- Tips and tactics shared in this book are used by real women who succeeded in improving their health and weight loss
- Great beginning section having you analyze your own needs and shows you how to individualize your own nutrition and exercise program based on what you need
I'M TOO YOUNG TO GET OLD by Judith Reichman, M.D.
Random House, 1997
- Great book for women over 40
- Subjects covered are pregnancy after 40, understanding menopause, specific health concerns for women over 40, and how to protect your future health
- Some specific sections with great information are: hormone replacement therapy, alternatives to hormones, osteoporosis, and which gynecological surgeries are necessary
- Author has collected her information just not on scientific studies, but also from her own women patients over the years
If you have any questions or need more information , you can contact Jane at (309)764-7557.
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BOOK REVIEW (FEBRUARY) BY JANE REINHARDT-MARTIN, RD, LD
02/13/1998
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The low-fat, low-cholesterol books recommended:
The Nutribase Guide to Fat & Cholesterol in Your Food
by Dr. Art Ulene
Avery Publishing Group
1995
The New Living Heart Diet
by Michael E. DeBakey, Antonio M. Gotto, Jr., Lynne W. Scott, John P. Foreyt
Simon & Schuster
1996
Low-Fat, Low-Cholesterol Cookbook
by the American Heart Association
Second Edition
Times Books
1997
Low-Fat Ways to Cook Family Favorites
by Susan M. McIntosh, MS, RD
Oxmoor House
1997
If you have questions or need more information, you can contact Jane at 764-7557
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BOOK REVIEW (MARCH) BY JANE REINHARDT-MARTIN, RD, LD
03/13/1998
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The baby/toddler/children's books recommended:
FEED MY I'M YOURS BY Vicki Lanskey
Simon & Shuster, Revised Edition 1994
Highlights of this book are:
* Simple ideas of how to make homemade baby foods easy
* Good examples of finger foods, toddler meals, snacks, breakfast ideas
* Seasonal foods (i.e. Christmas, Thanksgiving, Halloween)
* Great gift for someone expecting a baby or just had one!
SMALL HELPINGS by Annabel Karmel
Cole Publishing Group, 1995
Highlights of this book are:
* Has some great information "Nutrition 101" on what babies/young children's nutritional needs are
* Very unique ideas
* Different menus for each age category...babies, toddlers, and young children
* Great illustrations
* Great gift for someone expecting a baby or just had one!
HOW TO GET YOUR KID TO EAT...BUT NOT TOO MUCH by Ellyn Satter
Bull Publishing Company, 1987
Highlights of this book are:
* Great information on what are the principles of feeding, what is normal eating
* Addresses each age group and discusses what is appropriate vs not appropriate when your child is eating
* Has very good solutions if you are having "battles" at the table or any other problems
* Discusses any special feeding problems that may come up, such as eating disorders, slower than usual growth, children becoming fat, and special needs children
* Great resource for parents and health care professionals
FAT-PROOF YOUR CHILD by Joseph Piscatella
Workman Publishing, 1997
Highlights of this book are:
* Gives parents many ideas on how to become part of the solution to their child's weight problem, rather than the parents blaming themselves
* Centers everything around that the goal is for the child to become healthier and happier, not just at weight loss
* Addresses physical activity and diet and gives realistic approaches to both that the whole family can partake in
* Great book for parents as well as health care professionals
If you have any questions or need more information, you can contact Jane at 309-764-7557.
Printable Recipe
BOOK REVIEW (MAY) JANE REINHARDT-MARTIN, RD, LD
05/29/1998
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Books on Grilling that are recommended:
THE JOY OF HEALTHY GRILLING by Joe Famularo
Barron's Education Series, Inc., 1998
- Found this book very practical and simple to follow
- Has nutrition information for every recipe
- Book designed to show you how to enhance the flavors while keeping the fat and calories low
- Good book for someone who is following a low-fat, low-cholesterol program
THE VEGETARIAN GRILL by Andrea Chesman
The Harvard Common Press, 1998
- Terrific selection on grilling vegetables and fruits
- Perfect for someone who follows a vegetarian diet
- Grilling basics discussed along with 200 recipes
FRESH AND SIMPLE 5 O'CLOCK GRILL by Better Homes and Gardens
Meredith Books, 1998
- Has nutrition information for every recipe
- Simple to follow instructions
- Most recipes can be done in 30 minutes (including prep time)!
LICENSE TO GRILL by Chris Schlesinger and John Willoughby
William Morrow and Company, 1997
- If you are looking for a grilling book that includes almost anything, this is the one for you!
- Special featues found are a section on in-depth grilling, one chapter devoted to grilling on skewers, unique ideas for Hobo Pack Cookery (also known as Boy Scout cooking), and dozens of condiments, pickles, and spice rubs that build flavor fast with very little effort.
If you have any questions or need more information, you can contact Jane at 764-7557. Enjoy grilling this summer!!
Printable Recipe
BOOK REVIEW (SEPT) JANE REINHARDT-MARTIN, RD,LD
09/11/1998
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The weight loss/weight management books recommended:
THIN FOR LIFE by Anne M. Fletcher, M.S.,R.D.
Chapters Publishing Ltd., 1994
- First book to put together research-based methods of weight maintenance with experience from people who have learned to maintain their weight.
- Information was collected from people who lost at least 20 pounds and kept it off for a minimum of 3 years.
- The success stories shared give you inspiration that you can lose weight and maintain it, it is possible!! I highly recommend this book to all my clientele.
FEEL FANTASTIC by Maye Musk, R.D.
MacMillan Canada, 1996; Not available at Brentano's Bookstore, can purchase at Barnes & Noble or internet (amazon.com)
- The author is not only a registered dietitian, but also an image consultant and fashion model. Has 25 years of experience to share!!
- Maye shares with you what has worked for her clientele and includes everything from smart meal planning to how to apply make up appropriately!
- Refreshing new ideas that will give you an all around improvement to feel fantastic.
OUTSMARTING THE FEMALE FAT CELL by Debra Waterhouse, M.P.H., R.D.
Warner Books, Inc., 1993
- Ever wonder why a man can lose weight quicker that a woman? Well, this book explains how a woman's fat cell is different than a man's in very simple terms.
- Six strategies are outlined that will help make a woman burn more fat, rather store it!!
- The author helps you design a three month plan around the six strategies, very easily and quickly!
OUTSMARTING THE MIDLIFE FAT CELL by Debra Waterhouse, M.P.H., R.D.
Hyperion, 1998
- This book shares winning weight control strategies for women over 35 to stay fit through menopause.
- Great explanation on how a woman's fat cells are changing as you are going through menopause.
- After reading this book, I understood so much better how difficult and frustrating it can be to lose weight and keep it off after age 35, buth that there are successful strategies to overcome it!!
INTUITIVE EATING by Evelyn Tribole, M.S., R.D. and Elyse Resch, M.S., R.D.
St. Martin's Press, 1995
- Great sections on learning how to discover what "hunger" really is by using The Hunger Discovery Scale and how to "feel your fullness".
- Do you have little trust in self with food? Do you go on food binges after ending a diet or even when contemplating going on a "diet"? If this sounds like you, you are suffering from diet backlash and this is a good book for you to read.
- The authors share many experiences they have had with their clientele using the non-dieting approach and learning to make peace with food.
Jane is a Registered and Licensed Dietitian in Illinois and Iowa. She consults for many companies in the Quad Cities area as well as a writer and regular guest on the Paula Sands Live Show. If you have any questions or comments, please feel free to contact Jane at (309)764-7557. E-mail and new web site will be available in the near future!!
Copyright 1998 Jane Reinhardt-Martin, R.D., L.D.
Printable Recipe
CHEESE FONDUES - AMERICAN DAIRY ASSOCIATION
11/17/1998
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HONEY-BLUE CHEESE FONDUE - Makes 6 servings
1/2 cup heavy cream
1 teaspoon cornstarch
1 teaspoon lemon juice
2 cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled
3 tablespoons honey
2 tablespoons walnuts, chopped and toasted
In a small saucepan heat cream and cornstarch over medium heat, add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately. For dipping: fresh figs, dates, apricots and applies (or other fresh/dried fruits).
SWISS AND GOUDA CURRY FONDUE - Makes 10 servings
1 cup white grape juice
1 clove garlic, minced
2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons dry Sherry or white grape juice
2 teaspoons cornstarch
2 cups (8 ounces) shredded Gouda cheese
2 cups (8 ounces) shredded Swiss cheese
1/4 cup lemon juice
In a medium-size heavy-bottomed saucepan heat the grape juice, garlic, curry powder and salt until barely simmering. In a cup dissolve the cornstarch in the sherry; add to the juice mixture, stirring until slightly thickened. Add the cheeses, a handful at a time, stirring until the cheeses are melted before adding more. Gradually stir in lemon juice. Transfer the fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately. For dipping: bite-size pieces of cooked chicken or turkey; apples, plums and pineapple, cut in bite-size pieces
Printable Recipe
CRAB CAKES (MIKE REEH FROM CRABBIES)
11/11/1998
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1 lb. lump crab meat
1 teaspoon ground mustard
1/2 green pepper, finely diced
1/3 cup mayonnaise
1 egg
1 tablespoon salt
1/4 teaspoon white ground pepper
4 oz. yellow onion, finely diced
2 tablespoons Tabasco Sauce
6 cups bread crumbs
Combine mustard, green pepper, mayonnaise, egg, salt, ground pepper, onion, and Tabasco sauce in stainless steel bowl. Fold together with crabmeat (being careful not to disintegrate the crabmeat). Mix in the bread crumbs (2 cups at a time). Portion into 5 oz patty and place on baking sheet. Cover, place in freezer to set. Grill when ready.
Printable Recipe
FRESH GRAPE SALSA WITH GINGER
01/20/1998
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3 cups Chilean seedless red or green grapes, roughly chopped or quartered
1/3 cup finely chopped red onion
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 1/2 teaspoons sugar (or to taste)
1 to 2 teaspoons Balsamic vinegar
1 clove fresh garlic, finely chopped
1 teaspoon grated fresh ginger (or 1/4 teaspoon powdered)
1/4 teaspoon salt (optional)
Combine all ingredients in a bowl and chill at least two hours before serving. Makes about 3 1/2 cups. Good with chicken, fish, beef or pork. Fruit salsas are best when freshly made, but they will keep up to 48 hours in the refrigerator.
Printable Recipe
GARLIC MARINADE
03/04/1998
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Great for chicken or seafood.
3 tablespoons olive oil
1 tablespoon chopped parsley
1 teaspoon oregano
1 teaspoon basil
1 teaspoon tarragon
juice of 1/2 lemon
1 teaspoon black pepper
1 tablespoon fresh garlic
1 teaspoon salt.
Mix all ingredients. Rub over chicken before roasting.
Printable Recipe
GLORIFIED RICE (HEALTHY EXCHANGES)
04/02/1998
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2 cups cooked rice
2 cups (one 16-ounce can) fruit cocktail, packed in fruit juice, drained
1/2 cup (1 ounce) miniature marshmallows
3/4 cup Yoplait plain fat-free yogurt
1/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup Cool Whip Lite
Sugar substitute to equal 2 tablespoons sugar
1 teaspoon almond extract
In a medium bowl, combine rice, fruit cocktail, and marshmallows. In a small bowl, combine yogurt and dry milk powder. Stir in Cool Whip Lite, sugar substitute, and almond extract. Blend yogurt mixture into rice mixture. Refrigerate for at least 2 hours.
HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups.
Serves 4 (1 cup)- Each serving equals:
HE: 1 Bread, 1 Fruit, 1/2 Skim Milk, 1/2 Slider
--------------------------------------
216 Calories, 2 gm Fat, 6 gm Protein, 44 gm Carbohydrate,
78 Sodium, 1 gm Fiber
-------------------------------------
DIABETIC: 2 Starch, 1 Fruit
Printable Recipe
HEALTHY LUNCHES
08/13/1998
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PYRAMID TORTILLA ROLL-UPS
4 flour tortillas
1/2 cup smooth peanut butter
1 1/2 tablespoon non-fat dry milk
1/4 cup grated carrots
1/4 cup raisins
Spread peanut butter on tortillas. Sprinkle non-fat dry milk on top of peanut butter. Continue with grated carrots and raisins. Roll up tortilla and cut into bite-size pieces.
FRUIT & GRANOLA PARFAITS - 4 servings
1 1/2 cups sliced ripe banana
1 cup sliced fresh strawberries
2 cups vanilla low-fat yogurt
1/2 cup low-fat granola with raisins
1 fresh strawberries
Combine first 2 ingredients in a bowl; toss gently. Spoon 1/4 cup banana-strawberry mixture into each of 4 (8 oz.) parfait glasses. Top each with 1/4 cup yogurt, 1 tablespooon granola, 1/4 cup banana-strawberry mixture, 1/4 cup yogurt, 1 tablespoon granola, and 1 strawberry.
NUTTY PINEAPPLE NIBBLES
6 - 10" celery stalks
1/4 cup canned crushed pineapple
1/2 cup soft "light" cream cheese
2 tablespoon creamy peanut butter
1 tablespoon honey
1/4 cup raisins or dried fruit bits
1/4 teaspoon hot pepper suace (optional)
3 tablespoons dry-roasted, finely crushed nuts
Rinse stalk; dry with paper towel. With small, sharp knife, trim leafy parts off celery stalks. Drain pineapple well in strainer. In medium bowl, combine drained pineapple, cream cheese, peanut butter and honey. Stir with rubber spatula until well mixed. Stir in raisins or fruit bits and hot sauce, if desired. With table knife, fill groove of each stalk with cheese mixture. Sprinkle crushed nuts over stalks. Place filled stalks on large serving tray. Refrigerate 30 minutes. Remove from refrigerator. Cut each stalk into 5 equal-sized pieces and serve.
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HOME HARDWARE CLEANING RECIPES & TIPS
08/17/1998
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ALL PURPOSE CLEANER - 1/2 cup ammonia 1/2 cup white vinegar 1/4 cup baking soda 1/2 gallon water. Mix.
SCOURING POWDER - Mix baking soda and water so that it forms a paste. Scrub the paste on to the soiled surface, let it set for 1/2 hour then wipe off.
FABRIC SOFTENER - Add 240 ml white vinegar or 60 ml baking soda during final rinse in the washing machine. To get rid of static after drying, moisten hand while folding the clothes.
CARPET CLEANER - Remove stains by scraping solids and blotting liquids. Then dab with a solution of white vinegar and water. Odor problems? Greasy soil? Use 2 parts corn meal with 1 part borax, sprinkle, leave for an hour and vacuum.
CARPET FRESHENER - Liberally sprinkle baking soda on carpet. Vacuum after 15 minutes.
WINDOW AND MIRROR CLEANER - Mix 45 ml vinegar with one liter of warm water. If the glass is really dirty wash with warm soapy water first. Or 1/2 cup vinegar in 1 gallon of water. Pour into a spray bottle to use.
MOUTHWASH - 5 ml baking soda or 5 ml of salt in a glass of water or use birch or mint tea.
TOOTHPASTE - Use plain baking soda or baking soda mixed with peppermint extract.
UNCLOG DRAIN - Pour 1/4 cup baking soda into drain, followed by 1/2 cup vinegar and 1 tablespoon salt. Cover drain if possible. Wait 15 minutes and flush with boiling water.
PREVENT CLOGS - Pour 1/4 cup salt into drain followed by boiling water. Repeat once a week. Or pour 1/2 cup baking soda into drain followed by 1 cup vinegar. Quickly cover opening with a stopper. Flush with hot water after 15 minutes. Repeat monthly to avoid buildup.
FLOOR CLEANING, COUNTER TOPS AND KITCHEN CLEANING - Equal parts vinegar and warm water. Abrasive cleaner - equal parts vinegar and warm water with salt or a paste of baking soda and water.
MILDEW - Make a paste of baking soda and water. Apply. Wipe off using a rag with lemon juice.
PREVENT MILDEW FROM FORMING - Wipe with vinegar. The acid effectively kills the mildew fungus.
GENERAL CLEANING - 1/4 cup baking soda in 1 quart warm water.
COPPER POTS - Fill a spray bottle with vinegar and add 3 tablespoons of salt. Then spray the solution on copper pot. Let stand then rub clean. Rub on Worcestershire sauce or catsup and tarnish will disappear, or dip lemon halves in salt and rub.
APPLIANCES - To rid yellowing from white appliances, mix together 1/2 cup bleach, 1/4 cup baking soda and 4 cups of warm water. Apply with a sponge and let set for 10 minutes. Rinse and dry thoroughly.
ELIMINATE REFRIGERATOR ODORS - Fill a small bowl with charcoal (the kind used for potted plants) and place it on a shelf in the refrigerator. It will absorb odors rapidly. Or an open box of baking soda will absorb odors for at least a month or two. A little vanilla poured on a piece of cotton and placed in the refrigrator will eliminate odors.
OVEN CLEANER - Set oven on warm for about 2 minutes, then turn off. Place a small dish of full-strength ammonia on the top shelf. Put a large pan of boiling water on the bottom shelf and let it sit overnight. In the morning open and air for a while before washing off with soap and water. Even the hard baked on grease will wash off easily.
RID CUTTING BOARD OF SMELLS - Cut a lime or lemon in two and rub the surface with the cut side of the fruit. Or make a paste of baking soda and water and apply generously, then rinse.
DISHES BY HAND - Add vinegar to the rinse water for a cleaner and brighter shine.
DISHWASHERS - Save time and money by using the cheapest brand of dishwashing detergent available, but add a few tablespoons of vinegar to the dishwater. The vinegar will cut the grease and leave your dishes sparkling.
CLEAN DISHWASHER - Run a cup of white vinegar through the entire cycle of the empty dishwasher to remove all soap film.
MICROWAVE - Mix a cup of water, add 2 tablespoons of either lemon juice or baking powder in a four-cup microwave safe container. Let mixture boil in microwave for about 4 to 6 minutes then wipe walls and door clean with sponge or cloth.
REMOVE COFFEE OR TEA STAINS FROM FINE CHINA - Rub with a damp cloth dipped in baking soda.
STAINLESS STEEL SINKS - Baking soda or club soda is excellent to clean stainless steel sinks. To remove water spots use a cloth dampened with rubbing alcohol. Spots on stainless steel also can be removed with white vinegar. Rub stainless steel sinks with lighter fluid if rust marks appear. After the rust disappears wipe with your regular kitchen cleaner.
BATHROOM - Rubbing alcohol will remove the dull hair spray haze from your bathroom mirrors. Use rubbing alcohol or kerosene to remove scum and spots from bathroom fixtures.
SHOWERS AND TUBS - Mix a solution of 1/2 cup of vinegar, 1 cup clear ammonia, and 1/4 cup baking soda and one gallon of warm water. After cleaning, rinse with warm water. This does not keep, make a fresh batch each time.
GLASS SHOWER DOORS - will sparkle if cleaned with white vinegar once a week.
WALL CLEANER - Mix 1/2 cup ammonia, 1/4 cup white vinegar, and 1/4 cup baking soda to 1 gallon warm water.
MISCELLANEOUS -
Wash walls from bottom up to avoid streaking.
Use old socks as mitts for cleaning chair railing, crown molding, stair casings.
For cleaning rough plaster walls try using nylon socks instead of sponge or cloth. No small pieces will be left behind.
Dust louvered doors or registers by wrapping a cloth around a ruler, Spray cloth with dusting spray and run the flat end across each louver.
When washing pictures hold cardboard where glass and frame meet so moisture doesn't get under frame and discolor picture.
Use car wax to wax shower walls to keep from spotting and for easier cleaning. Note: NEVER use on the shower or tub floor.
Spray unwanted weeds with vinegar.
A spoonful of vinegar in the dog's water will keep fleas and ticks off.
ml conversions: 5ml = 1.014 teaspoon 30ml = 1.014 oz. 240ml = 1.014 cup
Printable Recipe
JANE'S HOLIDAY BASKET IDEAS
12/04/1998
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CAMP McCLELLAN CELLARS
Village of East Davenport
2302 East 11th Street
Davenport, Iowa 52803
(319)322-2100
OH NUTS & MORE, INC.
Rock Valley Plaza
4020 Blackhawk Road
Rock Island, Illinois 61201
(309)786-8871
OH NUTS & MORE, INC.
3020 East 53rd Street
Davenport, Iowa 52807
(319)344-6089
BREAD BASKET
2036 Cumberland Square
Bettendorf, Iowa 52722
(319)355-4116
Printable Recipe
KRAFT RECIPES - 15 MINUTE CHICKEN & RICE DINNER
07/29/1998
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1 Tbsp. oil *
4 small boneless skinless chicken breast halves (about 1 lb.)
1 can (10 3/4 oz.) Cambpell's Condensed Cream of Chicken Soup
1 1/2 cups water
1/8 to 1/4 tsp. paprika
1/8 to 1/4 tsp. pepper
2 cups Minute White Rice, uncooked
2 cups fresh or frozen broccoli flowerets, thawed
*Increase oil to 2 tablespoons if using a regular skillet.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove from skillet. Add water, soup and seasonings to skillet, stir. Bring to boil. Stir in rice and broccoli. Top with chicken; cover. Cook on low heat 5 minutes. Serves 4.
TEX-MEX FAJITAS - serves 6
1/2 lb. boneless skinless chicken breasts, cut into strips
1 clove garlic, minced
1 medium green or red pepper, cut into strips
1/2 cup sliced red onion
1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheese
6 flour tortillas (6 inch), warmed
Taco Bell* Home Originals Thick 'N Chunky Salsa
*Taco Bell and Home Originals are trademarks owned and licensed by Taco Bell Corp.
Spray skillet with no stick cooking spray. Add chicken and garlic; cook and stir on medium-high heat 5 minutes. Add green pepper and onion; cook and stir 4 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Place 1/4 cup chicken mixture and 1/4 cup cheese on center of each tortilla; fold in half. Serve with salsa.
MARGARITA SHRIMP AND VEGETABLE KABOBS - serves 4
1 envelope Good Seasons Italian Salad Dressing Mix
1/2 cup oil
1/4 cup tequila
1/4 cup lime juice
1 lb. large shrimp, cleaned
Assorted cut-up fresh vegetables (peppers, mushrooms, onions, and zucchini)
Lime slices
Edible fresh flower
Mix salad dressing mix, oil, tequila and lime juice until well blended. Pour over shrimp and vegetables; cover. Refrigerate 1 hour or overnight to marinate. Drain. Arrange shrimp and vegetables on skewers. Grill kabobs on grill over medium-hot coals 10 to 15 minutes, turning once. Garnish with lime slices and edible fresh flower.
ISLAND SWIZZLE - serves 6
1 tub Crystal Light Tropical Passions Strawberry Kiwi Flavor Low Calorie Soft Drink Mix
1 1/2 cups cold water
1/2 cup chilled orange juice
1 Tbsp. fresh lime juice
4 cups crushed ice
Place drink mix, water, orange juice and lime juice in blender container; cover. Blend on high speed until drink mix is dissolved. Add ice; blend until smooth.
Printable Recipe
KRAFT RECIPES - CEREAL PEANUT BUTTER BARS
08/05/1998
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Makes 3 dozen
2/3 cup sugar
2/3 cup maple-flavored syrup
1 1/2 cups chunky peanut butter
3 cups POST Honey Bunches of Oats Cereal, any variety
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
Microwave sugar, syrup and peanut butter in large microwaveable bowl on high for 3 minutes, stirring every minute. Pour syrup mixture over cereal in large bowl; mix to coat well. Press into greased foil-lined 13x9-inch pan. Spread melted chocolate evenly over cereal mixture. Let stand or refrigerate until chocolate is firm. Cut into bars. Store in refrigerator.
BURIED TREASURES - serves 4
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 Tbsp. BAKER'S Semi-Sweet Real Chocolate Chips
1/2 cup thawed Cool Whip Whipped Topping
Pour milk into small bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Meanwhile, place 1 tablespoon of the "treasures" (chocolate chips) into each of 4 dessert glasses. Spoon pudding over "treasures". Refrigerate until ready to serve. Garnish each serving with 2 tablespoons whipped topping.
BANANA YOGURT SMOOTHIE - serves 5
3 cups cold milk
2 containers (8 oz. each) Breyers or Knudsen Vanilla Yogurt
1 medium banana, sliced
1 envelope KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor
Ice
Mix milk, yogurt, banana and soft drink mix in blender container; cover. Blend about 30 seconds or until smooth. Serve over ice.
BERRIED DELIGHT - serves 15
1 1/2 cups graham cracker crumbs
1/2 cup sugar, divided
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
2 pints strawberries, hulled, halved
3 1/2 cups cold milk
2 pkgs. (4-serving size each) JELL-O Brand Vanilla Flavor Instant Pudding & Pie Filling
Mix crumbs, 1/4 cup of the sugar and butter in 13x9-inch pan. Press firmly onto bottom of pan. Refrigerate 15 minutes. Beat cream cheese, remaining 1/4 cup sugar and 2 tablespoons milk in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread over crust. Top with strawberry halves.
Pour 3 1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Pour over strawberries. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding. Store leftover dessert in refrigerator.
Printable Recipe
KRAFT RECIPES - GRILLED BREAD & ETC
07/08/1998
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Serves 12
1 bottle (8oz.) KRAFT House Italian Dressing
1 loaf French bread, cut into slices
Spread dressing generously over cut surfaces of bread. Place on grill over medium coals. Grill 3 minutes on each side or until toasted. Serve with salads or grilled meats.
BRUSCHETTA IN A BREEZE
Prepare as directed above. Top grilled bread with chopped tomato and sliced green onions.
A SUPER SANDWICH
Cut bread in half lengthwise. Prepare as directed above, placing bread, dressing side down, on grill. Grill until toasted; top with OSCAR MAYER Sliced Meats, KRAFT Singles Process Cheese Food, lettuce and tomatoes.
ITALIAN BREAD IN AN INSTANT
Cut bread in half lengthwise. Prepare as directed above, placing bread, dressing side down, on grill. Grill until toasted; top with sliced plum tomatoes, fresh basil leaves and KRAFT Shredded Mozzarella Cheese. Place on grill, topped side up; cover. Grill an additional 5 minutes.
MEAT LOVER'S BARBECUED STEAK - Serves 4 to 6
1 1/2 lbs. beef steak, 1-inch thick
1 clove garlic, halved
1 large onion, cut into 1/4-inch slices
1 cup KRAFT Original Barbecue Sauce (or substitute KRAFT THICK 'N SPICY Barbecue Sauce)
Rub both sides of steak with halved garlic clove. Place steak and onion on greased grill over hot coals. Grill, uncovered, 15 to 20 minutes or to desired doneness, brushing steak and onion frequently with barbecue sauce and turning occasionally.
INDOOR COOKING - Place steak and onion on greased rack of broiler pan. Broil 15 to 20 minutes or to desired doneness, brushing steak and onion frequently with barbecue sauce and turning occasionally.
GRILLED CHICKEN CAESAR SALAD - Serves 6
8 cups torn romaine lettuce or 1 pkg. (10 oz.) mixed or romaine salad greens
1 lb. boneless skinless chicken breasts, grilled, cut into strips
1 cup seasoned croutons
1/2 cup (2 oz) KRAFT 100% Shredded or Grated Parmesan Cheese
3/4 KRAFT Classic Caesar Dressing or KRAFT Caesar Italian Dressing (Fat Free or Free dressing can be substituted)
Lemon wedges (optional)
Toss lettuce, chicken, croutons and cheese in large salad bowl with dressing. Serve with fresh lemon wedges and fresh ground pepper, if desired.
MORE DELICIOUS CHICKEN CAESAR SALADS
CHEESIER Salad: Toss chicken with 1/4 cup of the dressing; coat with 1/2 cup (2 oz.) KRAFT 100% Grated Parmesan Cheese. Cook as directed. Toss salad as directed with an additoinal 1/4 cup grated Parmesan cheese.
GARLIC LOVER'S Salad: Cut garlic clove in half; rub cut edges on inside of serving bowl before adding greens.
LOWER FAT Salad: substitute KRAFT FREE Classic Caesar Fat Free Dressing or KRAFT FREE Caesar Italian Fat Free Dressing for regular Dressing.
VEGETABLE LOVER'S Salad: toss salad with pitted ripe olives or plum tomato wedges.
GRILLING TIPS: Always make sure the grill rack is clean before grilling. To prevent foods from sticking to the grill rack during cooking, spray the unheated rack away from the fire with no stick cooking spray or brush with oil. Use tongs or a metal spatula to move or turn meat on the grill, rather than using a fork. Piercing the meat with a fork causes the juices to escape, which makes the meat less flavorful and less moist.
BUBBLY ICED TEA - Serves 8
1 tub CRYSTAL LIGHT Low Calorie Iced Tea Mix
1 quart water
1 bottle (1 liter) chilled diet lemon-lime carbonated beverage or orange flavored seltzer
Ice cubes
Place drink mix in large plastic or glass pitcher. Add water; stir to dissolve. Refrigerate. Just before serving, stir in carbonated beverage. Serve over ice and garnish with lemon slices, if desired.
Printable Recipe
KRAFT RECIPES - ITALIAN SPINACH DIP, ETC.
07/22/1998
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1 Cup Kraft Mayo Real Mayonnaise
1 cup Breakstone's or Knudsen Sour Cream
1 envelope Good Seasons Italian Salad Dressing Mix
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup chopped red pepper (optional)
1 can (8 oz.) water chestnuts, drained, chopped (optional)
Round sourdough bread (or serve in hollowed-out red cabbage with assorted fresh vegetables)
Mix mayo, sour cream and salad dressing mix until well blended. Add spinach and red pepper; mix well. Refrigerate. Serve with bread pieces and assorted cut-up vegetables or chips. Serve in round sourdough bread. Cut slice from top of bread loaf; remove center, leaving 1-inch thick shell. Cut removed bread into bite-size pieces. Spoon dip into bread shell just before serving.
CHEESY BEER DIP
1 jar (16 oz) Cheez Whiz Pasteurized Process Cheese Sauce
1/3 cup beer
Sliced green onion
Pretzels or chips (or substitute green onions)
Microwave process cheese sauce as directed on label. Mix process cheese sauce and beer in bowl, stirring until mixture becomes smooth. Garnish with sliced green onion. Serve with pretzels or chips.
COOLACINO (serves 1)
1 cup cold milk
1 envelope Maxwell House Cappuccino, any flavor
1/2 cup Cool Whip Whipped Topping, not thawed
Place milk and cappuccino in blender container; cover. Blend on high speed until cappuccino is dissolved. Add whipped topping; cover. Blend until smooth. Serve at once with additional whipped topping, if desired. Garnish as desired.
CAESAR DIP
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 cup (4 oz.) Kraft 100% Grated Parmesan Cheese
1/2 cup Kraft Classic Caesar Dressing
1 cup chopped romaine lettuce
1/2 cup croutons
Lemon wedges
Crackers
Beat cream cheese, Parmesan cheese and dressing with electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with lettuce and croutons. Sprinkle with additional Parmesan cheese, if desired. Garnish with lemon wedges. Serve with crackers.
NACHO PLATTER OLE - serves 6
1 can (16 oz.) Taco Bell Home Originals Refried Beans
1 pkg. (8 to 11 oz.) tortilla chips
1 can (14 oz.) chili
1 jar (16 oz.) Cheez Whiz Pasteurized Process Cheese Sauce
Shredded lettuce
Chopped red pepper
Taco Bell and Home Originals are trademarks owned and licensed by Taco Bell Corp.
Spread beans onto center of large serving platter. Arrange chips around beans. Heat chili as directed on label; pour hot chili over beans. Microwave process cheese sauce as directed on label; pour over chili and chips. Garnish with shredded lettuce and chopped red pepper. Serve immediately.
Printable Recipe
KRAFT RECIPES - JELL-O FROZEN PUDDING/GELATIN SNACKS, ETC.
07/15/1998
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JELL-O FROZEN PUDDING AND GELATIN SNACKS
Remove foil lid from JELL-O Pudding or Gelatin Snack. Insert pop stick into pudding or gelatin cup for handle.
Freeze 5 hours or overnight until firm. To remove pop from cup, place bottom of cup under warm running water for 15 seconds. Do not twist or pull pop stick. Press firmly on bottom of cup to release pop. (Do not twist or pull pop stick). Once thawed, pops do not refreeze or refrigerate well.
JELL-O FROZEN NO BAKE PEANUT BUTTER CUPS
1 pkg. (16.1) oz.) JELL-O No Bake Peanut Butter Cup Dessert (or substitute JELL-O No Bake Double Layer Cookies & Creme Dessert)
1/3 cup melted margarine
1 1/3 cups cold milk
Prepare Crust Mix as directed on package in medium bowl. Press onto bottoms of 12 to 15 foil-cup-lined muffin cups (about 1 heaping tablespoon per muffin cup).
Prepare Filling Mix as directed on package in deep, medium bowl. Divide filling among muffin cups. Place Topping Pouch in hot water 30 seconds. Knead pouch 30 seconds. Squeeze topping equally over cups.
FREEZE 2 hours or until firm. Store, covered, in freezer up to 2 weeks.
CHEESEBURGER MACARONI - 6 servings
1/2 lb. ground beef
2 1/4 cups water
1/2 cup catsup
1 tsp. KRAFT Pure Prepared Mustard (optional)
1 pkg. (7 oz) elbow macaroni
3/4 lb. (12 oz.) Velveeta Pasteurized Process Cheese
Spread cut up
Brown meat in large skillet; drain. Add water, catsup and mustard. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until macaroni is tender. Add Velveeta; stir until melted. Makes 4 to 6 servings.
MS. FRIZZLE'S CHEESY HOT DOG GRILL - Serves 1
2 slices white bread
2 Kraft American Singles Pasteurized Process Cheese Food
1 Oscar Mayer Wiener, sliced (coin-shaped slices)
1/2 tsp. Kraft Pure Prepared Mustard
1 tsp. Claussen Sweet Pickle Relish, drained
Soft margarine
Top 1 bread slice with 1 cheese slice, wiener slices, mustard, relish, second cheese slice and remaining bread slice. Spread sandwich with margarine. Cook in skillet on medium heat until lightly browned on both sides.
EASY TANG SODA
2 Tbsp. Tang Brand Orange Flavor Drink Mix
1 cup chilled seltzer or club soda
Place drink mix in large glass. Add seltzer; stir to dissolve. Serve immediately.
Printable Recipe
KRAFT RECIPES - SALAD DAYS & APPLE-LEMONADE
07/01/1998
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GARDEN COLESLAW
4 cups shredded cabbage
1 cup shredded carrots
2/3 cup each chopped green pepper and onion
1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing
Salt and black pepper
Mix vegetables and dressing. Season to taste with salt and black pepper. Refrigerate. Makes 6 servings.
VARIATION: Substitute broccoli slaw mix for cabbage.
DILL POTATO SALAD
3/4 cup KRAFT MAYO: Real or Light Mayonnaise
1/2 tsp. each dill weed and salt
1/4 tsp. pepper
4 cups quartered cooked new potatoes
1/4 cup sliced green onions
MIX mayo and seasonings in large bowl. ADD potatoes and onions; mix lightly. Refrigerate. Makes 4 servings.
RANCH TACO CHICKEN SALAD
1 lb. boneless skinless chicken breasts, cut into strips
1 Tbsp. each oil and chili powder
1 pkg. (16 oz.) salad greens
1 cup KRAFT Shredded Cheddar Cheese
1 cup each KRAFT Ranch Dressing and TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
COOK chicken, oil and chili powder in large nonstick skillet on medium-high heat 8 minutes or until chicken is cooked through. TOSS chicken mixture, greens, and cheese in large bowl. TOP with dressing, salsa and crushed tortilla chips, if desired, before serving. Makes 6 (1 1/2 cup) main-dish servings.
APPLE-LEMONADE Serves 8
1 tub CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
6 1/2 cups cold water
1 1/2 cups chilled apple juice
Ice cubes
Place drink mix in large plastic or glass pitcher or punch bowl. Add water and juice; stir to dissolve. Serve over ice. Garnish with apple slices and sprigs of mint, if desired.
Calories: 25
Total Fat: 0 g
Cholesterol: 0mg
Soduim: 10 mg
Carbohydrate: 6 g
Dietary Fiber: 0 g
Sugars: 5 g
Protein: 0 g
Printable Recipe
MILK MUSTACHE RECIPES
10/05/1998
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Vanilla ice cream
Whole milk
Put ice cream in the fridge (not freezer) 1 day before you want to use it and let it melt down all day. Combine 2 cups of ice cream and 1 cup milk in a blender slowly until you get the consistency of melted ice cream. TIP: Plain yogurt can also be added to the mixture for more thickness.
CARIBBEAN MILK COOLER
1/2 cup fat free milk
1/2 cup unsweetened pineapple juice
1/4 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 1/2 teaspoons sugar
Ice cubes or crushed ice
Combine all ingredients except ice in shaker and shake vigorously until frothy. Pour into tall glasses filled w/ice cubes.
APPLE PIE IN A GLASS
3/4 cup fat free milk
1 1/2 tablespoons frozen apple concentrate
1/4 cup fat free vanilla frozen yogurt
1/8 teaspoon ground cinnamon
Combine all ingredients in shaker and shake until well blended. Pour into tall glass and enjoy.
PURPLE COW
3/4 cup fat free milk
1 1/2 tablespoons frozen grape juice concentrate
1/4 cup fat free vanilla frozen yogurt
Combine all ingredients in shaker and shake until well blended. Pour into tall glass and enjoy.
Printable Recipe
NON-ALCOHOLIC DRINK RECIPES - 1998
12/23/1998
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RASPBERRY PAULA (blender drink)
1 10-oz. package frozen raspberries in syrup, thawed
1 pint raspberry sherbert, softened
2 cups cold milk
Blend raspberries and sherbert in blender. Add milk. Beat until just foamy. Serve immediately. Serves 3.
ORANGE FROSTY (blender drink)
1 cup orange juice
1 envelope whipped topping mix
1 cup crushed ice
Place ingredients in blender and blend until frothy. Pour into glasses and garnish with orange slice. Makes 3 (3/4 cup) servings
ORANGE EGGNOG (non-blender drink)
4 cps dairy eggnog
2 10-oz. bottles ginger ale, chilled
1 6-oz. can frozen orange juice, thawed
Combine eggnog, ginger ale and orange juice in pitcher and stir. Yields approximately 7 cups.
Printable Recipe
SIZE IT UP - GUIDE TO PORTION SIZES
03/06/1998
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To put your healthful eating plan into action, you need to know what one serving looks like. The portion or amount of a food that you choose to eat may be more or less than one serving. If you choose a large portion, it may count as 2 servings, a small portion may only be half a serving.
Learning to judge servings sizes takes a little practice. And, since carrying around measuring cups and a scale just isn't practical, here are some visual examples to help you make quick estimates.
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3 ounces of meat, poultry or fish = Deck of playing cards, cassette tape or the palm of a woman's hand
1 ounce of meat, poultry or fish = Matchbook
1 cup of fruit or yogurt = Baseball
1/2 cup of chopped vegetables = Three regular ice cubes
1 medium potato = Computer mouse
1 cup of potatoe