2000
KWQC-TV6 Recipes
This page was updated
May 17, 2006 at 09:27
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Table of Contents
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APPETIZERS/BEVERAGES
01/25/2000 BUFFALO WINGS (LADY LUCK)
12/22/2000 CHRISTMAS WREATH CHEESE SPREAD
12/21/2000 HOLIDAY CRANBERRY-DEW COOLER
11/29/2000 HOLIDAY HORS D'OEUVRES ON TOAST POINTS
12/29/2000 HOUDINI COCKTAIL (THE BENT CHAD DRINK - ALMOST A PUNCH)
12/29/2000 MEDITATION MOCHA
11/24/2000 MULLED CRANBERRY APPLE WINE (CAMP MCCLELLAN CELLARS)
12/28/2000 SHRIMP RUMAKI (KEN VROMAN/OAKWOOD COUNTRY CLUB)
12/19/2000 STEAMERS (MOLLY PELZER)
BREADS
02/22/2000 BANANA BREAD (HEART SMART)
11/06/2000 PUMPKIN BREAD - JAN TEMPLE
11/06/2000 SLOW COOKER DRESSING - JAN TEMPLE
DESSERTS
11/09/2000 APPLE PIE
11/17/2000 APPLE PUFFED PANCAKE - ELIZABETH GOODSITT
04/17/2000 BAILEY'S IRISH CREAM CHEESECAKE W/KAHLUA FUDGE SAUCE (CHRISTIE'S)
08/15/2000 BAKLAVA
03/21/2000 BANANA RHUBARB CREAM PIE - JOANNA LUND
12/22/2000 BLACK BOTTOM LEMON CREAM PIE
02/29/2000 BUTTERSCOTCH RAISIN SOUR CREAM PIE - JOANNA LUND
12/18/2000 CAFE-AU-LAIT CHOCOLATE CHIP BARS
11/21/2000 CARAMEL-FUDGE CHOCOLATE CAKE - MIKE MICKLE
11/16/2000 CARMEL CORN - MATT DAVIS
11/15/2000 CHERRY CHEESECAKE HOLIDAY DESSERT - PAUL YEAGER
11/06/2000 CHOCOLATE CHIP PUMPKIN COOKIES - JAN TEMPLE
09/14/2000 CHOCOLATE TOFU PUDDING PIE
06/12/2000 DECADENT SNICKERS CHEESECAKE
11/28/2000 EUGENE'S CHRISTMAS PISTACHIO PUDDING CAKE
07/25/2000 FRUIT PIZZA
09/22/2000 FUDGY CAPPUCCINO BROWNIES
10/09/2000 LORI'S PUMPKIN SCONES
11/10/2000 MACADAMIA PIE
04/28/2000 NORITA'S UTTERLY PEANUT-BUTTERY BARS
12/20/2000 NORTH POLE EGGNOG CHEESECAKE
11/08/2000 PUMPKIN CRUNCH PIE - JOANNA LUND
11/30/2000 PUPPY CHOW - DAWN SMITH
05/30/2000 RHUBARB PIZZA
11/13/2000 SHARON'S APPLE CAKE
06/08/2000 SQUEEZE FREEZE ICE CREAM
07/27/2000 STRAWBERRY SOUP
05/24/2000 THUNDERBAY SWEET BISCUITS W/GRAND MARNIER STRAWBERRIES
12/12/2000 YOU GOT CHOCOLATE ON MY PEANUT BUTTER - ERIK MAITLAND
ENTREES
07/21/2000 BARBEQUE SHRIMP
01/26/2000 BEEF LORD WELLINGTON
02/01/2000 BEEF STEW (HEART SMART)
01/19/2000 BLACKENED CHICKEN PASTA
09/25/2000 BLACKENED SALMON / TOMATO BASIL CREAM SAUCE
05/08/2000 BRUNCH RECIPES/MARK MUELLER "AT YOUR SERVICE CATERING"
04/26/2000 CAJUN BLACKENED SEAFOOD SALAD (PLANTED EARTH CAFE)
03/30/2000 CHEESY BREAKFAST BARS
01/26/2000 CHICKEN AND PASTA PESTO
02/08/2000 CHICKEN BREASTS VERONIQUE (HEART SMART)
11/08/2000 CHICKEN FRICASSEE - MIKE REEH
09/21/2000 CHICKEN PIETRO
08/10/2000 CHICKEN SAUCE PIQUANT
12/14/2000 CHORIZO CRAWFISH CHOWDER W/GREEN CHILES AND CORN
10/25/2000 CORNBREAD STUFFED CHICKEN BREAST W/FRESH BASIL CREAM SAUCE
02/29/2000 COUNTRY CLUB PIZZA - JOANNA LUND
06/07/2000 CRAB STUFFED SALMON W/SESAME SEED CRUST AND BERNAISE SAUCE
10/30/2000 CRISPY SEARED ATLANTIC SALMON
10/10/2000 FAT JACK'S SLOPPY JACK'S
06/14/2000 FATHER'S DAY BREAKFAST FRITTATA
02/15/2000 GARDEN PASTA AND BALSAMIC MARINATED PORTABELLA (HEART SMART)
09/01/2000 GRILLED CHICKEN-STUFFED JALAPENOS
02/02/2000 GRILLED LAMB CHOPS W/HERBS DE PROVENCE SAUCE
04/18/2000 GRILLED MAPLE PORK - BRAD SCOTT
09/01/2000 GRILLED PORTOBELLO MUSHROOM PIZZA
01/24/2000 HOMEMADE CORN DOGS
09/19/2000 HONEY & CILANTRO CRUSTED SEA BASS
09/06/2000 HUNTER'S CHICKEN PICATTA
03/25/2000 ITALIAN SHRIMP WITH LEMON AND GARLIC (WOMEN'S LIFESTYLES FAIR)
05/08/2000 ITALIAN STRATA - MARK MUELLER
04/06/2000 LIME-SHALLOT SAUCE (RED CROW GRILLE)
03/22/2000 LOBSTER FETTUCCINI
03/31/2000 MEAT LOAF CAKE
08/03/2000 MEDITERRANEAN SEAFOOD STEW
10/18/2000 OLD-FASHIONED POT ROAST - IOWA MACHINE SHED
03/01/2000 OUTSTANDING PAN-FRIED CHICKEN (PLANTED EARTH CAFE)
10/13/2000 PAELLA
12/21/2000 PAN SEARED BREAST OF PHEASANT W/PEAR & BRIE CHEESE STUFFING W/LINGONBERRY SAUCE
03/15/2000 PAN-SEARED GROUPER
02/16/2000 PECAN CRUSTED RAINBOW TROUT W/MANGO TARRAGON AIOLI
05/17/2000 PEPPERCORN RIBEYE WITH BURGANDY SAUCE
03/16/2000 POACHED SALMON/MIXED GREENS - FAITHFUL PILOT
10/23/2000 PORK LOIN/MASHED SWEET POTATOES/PORK GLAZE/SPICY APRICOT SAUCE
09/27/2000 PORK MARSALA
06/05/2000 PORTABELLA MUSHROOM TART
11/01/2000 POTATO CRUSTED ORANGE ROUGHY
04/05/2000 RED SNAPPER VERACRUZ
02/25/2000 ROAST PORK IN A BAG
01/05/2000 SALMON SPINACH ARTICHOKE PASTA
05/03/2000 SAMBOCA SHRIMP WITH PASTA (MIKE REEH)
08/23/2000 SAUTEED SALMON WITH COOL CUCUMBER SAUCE
02/09/2000 SEAFOOD FONDUE
07/05/2000 SEAFOOD STEW (CIOPPINO)
12/20/2000 SEARED RACK OF LAMB W/HOLIDAY BERRIES
03/25/2000 SHRIMP AND VEGETABLE STRUDEL WITH LOBSTER SAUCE
02/23/2000 SHRIMP SCAMPI
07/27/2000 SMOKED TURKEY & PASTA SALAD
10/04/2000 SPICY APPLE PORK CHOPS
05/05/2000 SPRING PRODUCE RECIPES/JAN TEMPLE
12/27/2000 STACKED FILET - NEW YEAR'S EVE DINNER
12/13/2000 STANDING RIB ROAST - MIKE REEH
09/20/2000 STEAK FETTUCCINI ALFREDO
09/22/2000 SUN-DRIED TOMATO & BASIL TORTA
01/12/2000 SWEET 'N' SPICY FRUITS OF THE SEA
05/31/2000 TEQUILA CHICKEN
04/12/2000 TOURNEDOS PERIGUEUX
06/08/2000 TURKEY PARMESAN-STUFFED PITA SANDWICHES
08/02/2000 TUSCAN CHICKEN SALAD
09/11/2000 UPSIDE DOWN AND BITE-SIZE PIZZAS
04/20/2000 VELVET PORK WITH CASHEWS - RADISSON QC PLAZA
MISCELLANEOUS
07/03/2000 4TH OF JULY FOOD FUN
09/22/2000 ARTICHOKE DIP
11/10/2000 BOOK REVIEW - NOVEMBER 2000 - JANE REINHARDT-MARTIN
06/29/2000 BROWN BAG FLAG - REBECCA WOOD
10/20/2000 CARIBBEAN CRAB CAKES
11/21/2000 CHEESE DIPS - MOLLY PELZER/DAIRY COUNCIL
09/13/2000 CHEF JEFF'S CRAB CAKES
07/26/2000 CHEF RICK'S RECIPES 7/26/2000
06/01/2000 CHICKEN LIPS, ETC (PETER HARMAN)
05/23/2000 CLAY POT CENTERPIECE - REBECCA WOOD
01/03/2000 COOKING HEALTHY ACROSS AMERICA - JOANNA LUND
07/13/2000 DALTON'S SOUP, SALAD & CHICKEN WRAP
09/27/2000 FALL APPLE SWAG BY MURLENE INEICHEN
10/10/2000 FAT JACK'S VEGGIE DIP
06/05/2000 FOOD FUN FOR KIDS (AND ADULTS) - JAN TEMPLE
06/21/2000 GRILLING OUT WITH MIKE REEH
08/28/2000 GUACAMOLE
10/09/2000 HAPPY DOG BAKERY - PEANUT BARKERS
03/16/2000 HOME HARDWARE CLEANING RECIPES & OTHER TIPS
11/30/2000 HOT CHOCOLATE (NOON NEWS)
06/29/2000 JUNE DAIRY MONTH 2000 - SHAKE UP AND SHAPE UP RECIPES
03/31/2000 MAILBOX COVER (REBECCA WOOD)
03/06/2000 MARCH NUTRITION MONTH - JAN TEMPLE
02/10/2000 MARDI GRAS MADNESS
04/24/2000 NUTRITION & OTHER WEBSITES - JANE REINHARDT-MARTIN
11/10/2000 ORANGE OR APPLE SLICE WREATH - REBECCA WOOD
12/12/2000 PACKING
11/06/2000 PEARS, BERRIES AND YAMS - JAN TEMPLE
10/30/2000 ROASTED PUMPKIN SEEDS
11/15/2000 SAVORY SAGE DRESSING - MIKE REEH
12/05/2000 SEASONAL SUGGESTIONS - WINTER 2000 - JAN TEMPLE
04/19/2000 SMOKED TROUT DIP
04/03/2000 SPRINGTIME FOOD FUN (JAN TEMPLE)
12/06/2000 STAIN REMOVAL - HOME HARDWARE
08/16/2000 STEVE ROSETTI'S GRILLING RECIPES
07/18/2000 SUMMER GRILLING/RED CROW GRILL
01/26/2000 SUPERBOWL SHRIMP REMOULADE
01/28/2000 SUPERBOWL SNACKS
02/07/2000 VALENTINE TREATS - JAN TEMPLE
03/31/2000 WIND CHIMES (REBECCA WOOD)
SOUPS/SALADS
08/28/2000 AFRICAN SWEET POTATO SALAD
10/19/2000 BEARLY WILD CHILI
07/31/2000 BEEF SALAD BARS
08/09/2000 BLACKENED GROUPER SALAD ON BABY MIXED GREENS W/CILANTRO CORN SALSA
07/31/2000 BLT PASTA SALAD
07/31/2000 BUMPER CROP TOMATO SALAD
01/25/2000 CHEESE SOUP IN SOURDOUGH BREAD BOWLS (PANERA BREAD)
10/12/2000 CHEESEY TORTELLINI SOUP
06/28/2000 CHICKEN TORTELLINI SALAD W/FRESH BASIL PESTO MAYONNAISE
05/10/2000 COLD POACHED SALMON SALAD
06/14/2000 CORN CHOWDER
02/29/2000 CREAMY CAULIFLOWER AND BROCCOLI SALAD - JOANNA LUND
12/19/2000 CRUNCHY BROCCOLI SALAD
01/21/2000 GRILLED STEAK SALAD FOR 4 (RICK ADAMS)
03/21/2000 PARTY APPLE SALAD
01/10/2000 QUICK SOUPS FOR BUSY COOKS - JAN TEMPLE
12/06/2000 REUBEN SOUP
12/22/2000 ROASTED TOMATO SOUP W/BASIL OIL
07/03/2000 TUSCAN TOMATO BREAD-SOUP
VEGETABLES
07/10/2000 QUICK 'N CHEESEY, CORN AND ZUCCHINI CASSEROLE
03/25/2000 VEGETABLE FRITTATA (WOMEN'S LIFESTYLES FAIR)
07/12/2000 ZUCCHINI PARMESAN SQUASH
APPETIZERS/BEVERAGES
Printable Recipe
BUFFALO WINGS (LADY LUCK)
01/25/2000
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Serves 4
24 pieces chicken wings
1/2 cup butter
1 cup your favorite hot sauce
1/2 gallon vegetable oil for frying
4 cups flour
1 tablespoon Kosher salt
1 tablespoon Cayenne pepper
1 tablespoon paprika
Cut the tips off the wings and discard. Toss remaining wings with flour, Kosher salt, cayenne pepper and paprika. Deep fry seasoned wings in 2 inches of oil until done. The oil should be 350 degrees. Drain the wings on paper towels.
Melt the hot sauce and butter together, toss fried wings into the sauce. Serve with a spicy bleu cheese dip or dressing of your choice.
Serving ideas: Serve with a Spicy Bleu Cheese Sauce by combining your favorite Ranch dressing with Bleu Cheese Crumbles and a dash of cayenne pepper.
Printable Recipe
CHRISTMAS WREATH CHEESE SPREAD
12/22/2000
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Two 8-oz. packages softened cream cheese
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
10 slices bacon, cooked crisp and crumbled
1/2 cup almonds, chopped
1/4 cup sliced green onion
pimento strips
1 bunch flat leafed (Italian) parsley, chopped
1. In a food processor or mixer, cream together the cream cheese, mayonnaise, and Parmesan until smooth.
2. Mix in crumbled bacon, nuts, and green onions. Refrigerate 30 minutes.
3. Form cheese into a long roll, shape into a "wreath" approximately 8 to 10 inches in diameter. (Use hands, cheese will be soft, even though chilled.)
4. Liberally cover wreath with chopped parsley. Select long strips of pimento and shape into a bow on wreath. Dot wreath with bits of pimento to resemble berries. Chill.
Must be made ahead. Yield about 3 cups.
Printable Recipe
HOLIDAY CRANBERRY-DEW COOLER
12/21/2000
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6 cups Ocean Spray reduced-calorie cranberry juice cocktail
2 cups cold water
2 cups Diet Mountain Dew
1 tub sugar-free Crystal Light lemonade mix
In a large container, combine cranberry juice cocktail, water and Diet Mountain Dew. Add dry lemonade mix. Mix well to combine. Cover and refrigerate. When serving, either pour into punch bowl or pitcher.
Printable Recipe
HOLIDAY HORS D'OEUVRES ON TOAST POINTS
11/29/2000
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Trim crust from bread cut to desired size and shape with serrated knife. Brush with butter. Toast in 350 degree preheated oven for 4 to 5 minutes or until golden brown. Cool. Add a dollop of whipped cream cheese.
Topping Suggestions:
Shrimp and green onion
Roast beef with horseradish sauce and julienne of radish
Liver pate and cucumber
Smoked salmon with horseradish sauce and green onion
Curried chicken
Printable Recipe
HOUDINI COCKTAIL (THE BENT CHAD DRINK - ALMOST A PUNCH)
12/29/2000
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1/2 pint strawberry ice cream
1 cup milk
4 teaspoons bottled Grenedine syrup
Whole strawberries
Printable Recipe
MEDITATION MOCHA
12/29/2000
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2-1/2 cups cold strong coffee
5 tablespoons chocolate syrup or powder
1 pint vanilla ice cream, softened
Printable Recipe
MULLED CRANBERRY APPLE WINE (CAMP MCCLELLAN CELLARS)
11/24/2000
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1 half gallon apple cider
1 bottle Galena Cranberry Wine, Cranberry Bog or Merry Merry Cranberry
1 cup orange juice
Crown's Mulling Spices to taste (1/3 bag)
For a sweeter taste substitue Amana Cranberry wine. Warm but Do Not boil.
Printable Recipe
SHRIMP RUMAKI (KEN VROMAN/OAKWOOD COUNTRY CLUB)
12/28/2000
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Rumaki is a traditional Japanese appetizer made with chicken livers, water chestnuts and bacon. I have never been hungry enough to eat liver, so I substituted shrimp instead! This is a great way to start your New Year's Eve celebration. Good Cooking!
MARINADE:
1/4 cup Sherry
1/4 cup soy sauce
2 tablespoons olive oil (or any cooking oil)
1 tablespoon sugar
1 clove of garlic, minced or 1/4 teaspoon garlic powder
1/8 teaspoon ginger, fresh or diced
Shrimp - as many as you want to eat! I like a smaller shrimp for this dish,it is easier to eat in a bite or two. Select a 40-50 count Black Tiger peeled and deveined raw shrimp. Smaller than this is too small, larger would be okay. The size refers to the number of shrimp per pound. The marinade recipe above is enough for one pound of shrimp, so adjust accordingly.
Water chestnuts, sliced - one piece per shrimp
Sliced bacon, cut into thirds and par cooked until about half done. - 1/3 strip per shrimp
Marinate shrimp and water chestnuts for one or two hours. Wrap bacon around a shrimp and a water chestnut, hold in place with a wood pick. Broil in oven 4" from flame, turning once, until shrimp is done and bacon is crisp. Serve hot.
Printable Recipe
STEAMERS (MOLLY PELZER)
12/19/2000
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MULLED HOT CHOCOLATE
1 quart lowfat chocolate milk
4 cinnamon sticks
4 whole allspice or 1/8 teaspoon ground allspice
1/2 rind from a whole orange
1/4 cup sugar
6 ounces bittersweet chocolate chunks
1 tablespoon vanilla extract
Cut the skin off of an orange, removing the pith. Next, julienne the orange peel and set aside. Pour lowfat chocolate milk into a saucepan and bring to a simmer. Add sugar, cinnamon sticks, allspice and orange rind. Then remove from heat for 10-15 minutes. After the spices have steeped in the milk, reheat the mixture to a very low heat and add chocolate chunks, stirring occasionally until melted (takes about 3-5 minutes). Carefully pour hot chocolate mixture through a metal strainer to remove spices and finish by adding vanilla extract. Pour into individual mugs and top off hot
chocolate with whipped cream and a julienned orange peel if desired. Serves 6.
HAZELNUT HOT CHOCOLATE
1 quart lowfat chocolate milk
3/4 cup hazelnuts, toasted
1 1/2 tablespoon hazelnut syrup
1/4 cup sugar
6 ounces bittersweet chocolate chunks
1 tablespoon hazelnut extract
Place toasted hazelnuts in a food processor and grind coarsely (takes about 2 minutes). Then pour lowfat chocolate milk into a saucepan and bring to a simmer; add sugar and ground hazelnuts. Reduce heat to a low simmer and
slowly add chocolate chunks, stirring occasionally until melted (takes about 3-5 minutes). Carefully pour hot chocolate mixture through a metal strainer and finish by adding hazelnut extract and syrup to the strained liquid. Pour into individual mugs and top hot chocolate with whipped cream and hazelnut garnish if desired. Serves 6.
More recipes available at www.whymilk.com.
BREADS
Printable Recipe
BANANA BREAD (HEART SMART)
02/22/2000
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2 tablespoons oil
2 tablespoons applesauce
1 egg
2 egg whites
1-1/2 cup sugar
4 teaspoons skim milk
1 cup mashed bananas
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour
1/2 cup nuts (optional)
Preheat oven to 350 degrees, spray loaf pan with nonstick spray. Mix above ingredients in order given. Pour into loaf pan. Bake for about 1 hour until wooden stick inserted into center returns clean.
Printable Recipe
PUMPKIN BREAD - JAN TEMPLE
11/06/2000
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Yield: Two loaves 16 slices each
Reduce fat and cholesterol by substituting yogurt for eggs and oil.
15 oz. can pack pumpkin
1 cup sugar
1/4 cup vegetable oil
1 cup plain low-fat yogurt
1-1/2 cups all purpose flour
1-1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup raisins
In a large mixing bowl beat together pumpkin, sugar, oil, and yogurt. In a medium bowl combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring just until moistened. Stir in raisins. Pour into greased 9x5x3-inch loaf pans. Bake in preheated 350 degree oven for about 1 hour. Cool on a wire rack for 10 minutes; remove from pan. Cool completely.
Nutrition Facts per slice: 105 calories, 2 grams fat; 0 mg cholesterol
Printable Recipe
SLOW COOKER DRESSING - JAN TEMPLE
11/06/2000
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Tastes great, easy to make, saves oven space for other items PLUS stays hot (and safe) while serving.
1/2 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2 8-ounce cans mushrooms, drained
1-1/2 teaspoons salt
1-1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon pepper
3-1/2 to 4-1/2 cups chicken broth or turkey broth and diced giblets
2 well beater eggs
12 to 13 cups slightly dry bread cubes
1 teaspoon poultry seasoning
NOTE: If using seasoned stuffing mix - omit herbs and salt. Melt margarine in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss together well. Pour in enough broth to moisten; add beaten eggs and mix together well. Pack lightly into slow cooker. Cover. Cook on High 45 minutes. Reduce to low. Cook 4-8 hours.
Source: Adapted from Rival Crock Pot User Manual.
DESSERTS
Printable Recipe
APPLE PIE
11/09/2000
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PASTRY FOR PIES AND TARTS
1-1/3 cups all purpose flour
1 stick (4 ounces) butter
1 teaspoon salt (less if you use salted butter)
1 tablespoon sugar (optional)
1/4 cup ice water
Put in work bowl all ingredients except the ice water. First cut the butter into 7-8 pieces. Process until mixture has the consistency of coarse meal (5 to 10 seconds). With machine running, pour in the water in a steady stream through the feed tube. In 20 to 50 seconds a ball of dough will form above the rotary blade. Remove and repeat as needed. This dough may be used immediately, or chilled if desired.
APPLE PIE
6 to 8 tart apples, pared, cored, and thinly sliced (6 cups)
3/4 to 1 cup sugar
2 tablespoons all purpose flour
1/2 to 1 teaspoon ground cinnamon
2 tablespoons butter
Combine sugar, flour, spices and dash salt; mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture, dot with butter. Add top crust, cutting slits for escape of steam; seal. Paint crust with cream and sprinkle with sugar and a little dash of cinnamon. Bake at 400 degrees for 55 minutes.
The most important thing about cooking is try to cast your cares away and just make yourself have fun doing it. With all those good ingredients it is bound to taste good.
Printable Recipe
APPLE PUFFED PANCAKE - ELIZABETH GOODSITT
11/17/2000
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6 eggs
1-1/2 cups milk
1 cup all-purpose flour
3 tablespons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 lb. butter or margarine
2 apples peeled and thinly sliced
2 to 3 tablespoons brown sugar
Preheat oven to 425 degrees.
In blender or large bowl, mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. If using a mixer, batter will remain slightly lumpy.
Melt butter or margarine in a 12-inch fluted porelain quiche dish or 13" x 9" baking dish in oven.
Add apple slices to baking dish.
Return to oven until butter or margarine sizzles. Do not let brown.
Remove dish from oven and immediately pour batter over apples.
Sprinkle with brown sugar.
Bake in middle of oven 20 minutes or until puffed and brown.
Serve immediately.
Makes 6-8 servings.
Printable Recipe
BAILEY'S IRISH CREAM CHEESECAKE W/KAHLUA FUDGE SAUCE (CHRISTIE'S)
04/17/2000
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CRUST:
Combine 1 cup graham cracker crumbs, 1/4 cup brown sugar, 3 tablespoons cocoa, and 1/4 cup melted butter in a small bowl and mix with fork. Set aside 2 tablespoons of mixture for topping. Spread remainder of mixture in the bottom of a 10 inch springform pan. Wrap pan with 2 layers of aluminum foil.
FILLING:
In large mixing bowl beat 1/2 cup softened butter until light and fluffy. Add 2 pounds cream cheese and beat until well blended. Gradually add 2 cups plus 2 tablespoons granulated sugar - mixing thoroughly. Add 4 eggs one at a time blending well between each addition. Add 3 tablespoons Bailey's Irish Cream and 1/2 teaspoon vanilla. Fold in 1 cup mini chocolate chips and spread mixture in pan. Sprinkle with reserved 2 tablespoons crust and 1/4 cup mini chocolate chip morsels. Bake in a water bath 1 hour, 10 minutes, turning pan half way through cooking time to ensure even cooking. Shut oven off and leave cheesecake in for 30 minutes more. Remove from oven, remove aluminum foil and cool on rack. Cover and refrigerate 24 hours before serving. Cut with sharp knife heated in boiling water.
KAHLUA FUDGE SAUCE:
In medium saucepan combine 2 cups sugar, 1/2 cup cocoa, and 1 can evaporated milk, and pinch of salt. Whisk over medium heat bringing mixture to a boil. Continue cooking and stirring 2 more minutes. Remove from heat. Stir in 3 tablespoons Kahlua, 1/2 teaspoon vanilla, and 2 tablespoons butter.
Printable Recipe
BAKLAVA
08/15/2000
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FILO PASTRY:
1-1/4 lbs. walnuts, coarsely chopped
1-1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
6 Zwieback toasts, finely crushed
4 sticks butter
1/2 cup Crisco
1-1/2 lbs. filo (thaw overnight in refrigerator)
SYRUP:
4 cups sugar
2-1/2 cups water
1 small cinnamon stick and 4 whole cloves
1 tablespoon lemon juice
4" strip of lemon rind
1/2 cup honey
Remove filo from refrigerator to warm slightly. Do not unwrap. Melt butter and Crisco in small saucepan. Remove from heat and allow to settle for 5 to 10 minutes. Skim off and discard foam (salt). In a large mixing bowl combine nuts, spices and crushed Zwiebacks; mix thoroughly. Brush a 13" x 9" pan with melted butter on bottom and sides. Unwrap filo and unroll and cover with slightly dampened towel. Fit six filo sheets onto bottom and sides of pan buttering between each sheet with hot melted butter (pastry brush is best for this). Cut remaining filo into size of pan. Lay 2 sheets side by side in pan and "crinkle" or "pleat" to fit. Top with 2 single sheets and about 1 cup of nut mixture. Repeat until all nuts are used up. Top with remaining filo brushing each layer with butter mixture. With butter knife dipped in melted butter tuck edges of filo down around sides of pan. Cut baklava from top to bottom in 6 strips. Pour remaining mixture of baklava. With very sharp knife at an angle, cut each row into 6 diamond-shaped pieces. Preheat oven to 325 degrees. Bake in upper third oven for 45 minutes to an hour. When light browning occurs remove from oven. While baklava is baking combine all syrup ingredients except honey in large saucepan. Place over low heat until sugar is dissolved; bring to a rolling boil and boil for 10 minutes. Stir in honey, discard spices and lemon peel. Pour immediately over baked baklava very slowly. Cool before serving. Yields about 36 peices.
Printable Recipe
BANANA RHUBARB CREAM PIE - JOANNA LUND
03/21/2000
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2 cups chopped fresh rhubarb
3/4 cup water
1 (4-serving) package JELL-O sugar-free strawberry gelatin
2 cups (2 medium) diced bananas
1 (6 ounce) Keebler graham cracker pie crust
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup Cool Whip Free
2 tablespoons (1/2 ounce) chopped walnuts
In a medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 10 minutes or until rhubarb becomes soft. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow mixture to cool for 15 minutes. Evenly arrange bananas in pie crust. In a large bowl, combine dry pudding mix, dry milk powder, and cooled rhubarb mixture. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Spread mixture evenly over bananas. Refrigerate for at least 1 hour. Just before serving, spread remaining 3/4 cup Cool Whip Free over set filling and sprinkle walnuts over top. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix 1 teaspoon lemon juice with Fruit Fresh.
Serves 8 - each serving equals:
HE: 1/2 Fruit, 1/2 Vegetable, 1/2 Bread, 1/4 Skim Milk, 1 Slider,
11 optional Calories
-------------------------------
218 Calories, 6 gm Fat, 5 gm Protein, 36 gm Carbohydrates
325 mg Sodium, 2 gm Fiber
-------------------------------
DIABETIC: 2 Starch/Carbohydrate, 1 Fat, 1/2 Fruit
Printable Recipe
BLACK BOTTOM LEMON CREAM PIE
12/22/2000
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1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix
1-1/3 cups Carnation Nonfat Dry Milk Powder
2-1/4 cups water
1 (6-ounce) Keebler shortbread piecrust
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
1/2 cup Cool Whip Free
1 tablespoon (1/4 ounce) mini chocolate chips
In a large bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder, and 1 cup water. Mix well using a wire whisk. Spread mixture into piecrust. In another large bowl, combine dry vanilla pudding mix, dry gelatin, remaining 2/3 cup dry milk powder, and remaining 1-1/4 cups water. Mix well using a wire whisk. Blend in Cool Whip Free. Spread mixture evenly over chocolate layer. Evenly sprinkle chocolate chips over the top. Refrigerate for at least 1 hour. Cut into 8 servings.
Each serving equals:
HE: 1/2 Bread, 1/2 Skim Milk, 1 Slider, 15 Optional Calories
----------------------------------------
189 Calories, 5 gm Fat, 6 gm Protein, 30 gm Carbohydrate, 557 mg Sodium, 139 mg Calcium, 1 gm Fiber
---------------------------------------
DIABETIC: 2 Starch/Carbohydrate, 1 Fat
Printable Recipe
BUTTERSCOTCH RAISIN SOUR CREAM PIE - JOANNA LUND
02/29/2000
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1 (4-serving) package JELL-O sugar-free instant butterscotch pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1-1/2 cups water
1/2 cup Land O' Lakes no-fat sour cream
1/4 teaspoon ground cinnamon
1 cup raisins
1 (6-ounce) Keebler graham cracker pie crust
1/2 cup Cool Whip Lite
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Fold in sour cream and cinnamon. Reserve 8 raisins. Fold remaining raisins into pudding mixture. Spread mixture evenly into pie crust. Refrigerate for 10 minutes. Drop Cool Whip Lite by tablespoonful over set filling to form 8 dollops. Garnish each dollop with 1 raisin. Refrigerate for at least 1 hour. Cut into 8 pieces.
HINT: To plump up raisins without "cooking", place in a glass measuring cup and microwave on HIGH for 20 seconds.
Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1/4 Skim Milk, 1 Slider
7 Optional Calories
-----------------------------
214 Calories, 6 gm Fat, 4 gm Protein, 36 gm Carbohydrates, 358 mg Sodium, 95 mg Calcium, 1 gm Fiber
-----------------------------
DIABETIC: -1/2 Starch/Carbohydrate, 1 Fruit, 1 Fat
Printable Recipe
CAFE-AU-LAIT CHOCOLATE CHIP BARS
12/18/2000
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Inspired by the region that helped make really good coffee a national obsession, here's maybe the most delicious bar cookie recipe I've created in a long time! You can vary the flavor of these depending on the coffee blend you prefer. Even I was surprised by how luscious these tasted! Serves 9 (2 each)
1/4 cup reduced-calorie margarine
1/4 cup Land O Lakes no-fat sour cream
1 egg or equivalent in egg substitute
1/2 cup cold coffee
1/2 cup pourable Sugar Twin or Sprinkle Sweet
1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup (1 ounces) mini chocolate chips
1/4 cup (1 ounce) chopped walnuts
Preheat oven to 350 degrees. Spray a 9" x 9" cake pan with butter-flavored cooking spray. In a large bowl, combine margarine, sour cream, and egg. Stir in coffee and Sugar Twin. Add flour, baking powder, baking soda, and cinnamon. Mix gently just to combine. Fold in chocolate chips and walnuts. Spread batter into prepared cake pan. Bake for 20 to 22 minutes. Place cake pan on a wire rack and allow to cool completely. Cut into 16 bars.
Each servings equals:
HE: 1 Fat, 3/4 Bread, 1/4 Protein, 1/4 Slider, 12 Optional Calories
-----------------------------------
142 Calories, 6 gm Fat, 4 gm Protein, 18 gm Carbohydrate, 229 mg Sodium, 60 mg Calcium, 1 gm Fiber
-----------------------------------
DIABETIC: 1 Fat, 1 Starch
Printable Recipe
CARAMEL-FUDGE CHOCOLATE CAKE - MIKE MICKLE
11/21/2000
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1 package (18-1/4 oz) chocolate cake mix
1 cup miniature semisweet chocolate chips, divided
1 jar (12-1/4 oz) caramel ice cream topping, warmed
1 jar (11-3/4 oz) hot fudge ice cream topping, warmed
1 carton (8 oz) frozen whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips
Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 9" x 13" pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and hot fudge topping over cake. Cool on a wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in refrigerator.
Yields 12-15 servings
Printable Recipe
CARMEL CORN - MATT DAVIS
11/16/2000
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Pop 6 quarts of popcorn and remove all unpopped kernels. Fix one cup of English Walnuts, broken into small pieces (1/4ths) and place all this into a plastic tub, approximate size 11" x 12" x 7" deep. Set aside.
Take 2 cups light brown sugar (firmly packed)
1/2 cup white Karo syrup
2 sticks of oleo (margarine) cut up (1 cup)
1 teaspoon salt
Place this in a 3 quart kettle. Stir till it comes to a boil. Boil exactly 5 minutes, stirring only now and then. Add 1/2 teaspoon soda at end of 5 minutes and stir. This will make it expand as in making peanut brittle. Pour over popcorn and stir with wooden spoon till all corn is coated. Mound on two cookie sheets. Bake at 250 degrees for 30 minutes. Remove from oven and place a clean cookie sheet on top of each. Flop over and return to oven for another 30 minutes (60 in all). Then I cover my kitchen table with newspaper and cover with wax paper. When carmel corn is done, dump both pans on this. Break apart and let cool. Seal in bags or tupperware.
Good luck and live it up with Carmel Corn.
Printable Recipe
CHERRY CHEESECAKE HOLIDAY DESSERT - PAUL YEAGER
11/15/2000
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GRAHAM CRACKER CRUMB CRUST:
Melt 1/4 cup margarine. Add 2 cups crumbs (1 package crushed) and 1/4 cup sugar
Mix together and press into a 9 x 13 inch cake pan. Bake at 350 for 7-8 minutes. Let cool.
FILLING:
Mix together 8 oz. cream cheese and 2 tablespoons milk. Beat until smooth. Add 1 cup sugar and fold in 1 regular size carton Cool Whip. Spread filling on graham cracker crumb crust. Spread 1 can cherry pie filling on top of cream cheese filling.
Chill before serving.
Printable Recipe
CHOCOLATE CHIP PUMPKIN COOKIES - JAN TEMPLE
11/06/2000
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Surprisingly, chocolate chips and pumpkin are exceptional together.
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon pumpkin pie spice
1 cup margarine, softened
1 cup sugar
15 oz. can pumpkin
2 eggs
1 teaspoon vanilla flavoring
2 cups chocolate chips
1 cups walnuts
Preheat oven to 375 degrees. Spray cookie sheets with nonstick vegetable cooking spray; set aside. In a small bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice; set aside. In a large mixer bowl, beat margarine and sugar until creamy. Add pumpkin, eggs, and vanilla. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop cookies by level measuring tablespoonfuls onto prepared baking sheet. Bake for 18 to 20 minutes, until edges are lightly browned. Let stand 5 minutes. Remove from cookie sheets and cool. Combine glaze ingredients and spread on cookies.
VANILLA GLAZE
1 cup powdered sugar, sifted
1 tablespoon skim milk
1/2 teaspoon vanilla extract
Combine ingredients and spread on cooled cookies.
Source: Vegetable Desserts - Beyond Carrot Cake and Pumpkin Pie by Elisabeth Schafer and Jeannette L. Miller; ISBN 1-56561-135-7
Printable Recipe
CHOCOLATE TOFU PUDDING PIE
09/14/2000
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2 cups graham cracker crumbs
1/3 cup melted butter or margarine
2 pkgs. Mori-Nu Mates Chocolate Pudding/Pie Mix
2 pkgs. Mori-Nu Silken Lite Tofu, Firm and Extra Firm
2 tablespoons water
Mix crumbs with butter and pat into a 9" pie pan. Blend tofu and water in food processor or blender with pudding powder and re-blend. Stop machine, scrape sides and stir. Continue blending (at least 2 minutes) until pudding reaches a light and creamy texture. Pour into pie crust and refrigerate. After preparation, keep refrigerated and consume within 3 days for best results. Serves 8.
Use only Mori-Nu Tofu for assurance of quality.
Printable Recipe
DECADENT SNICKERS CHEESECAKE
06/12/2000
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1 box of Oreo Cookie Crumbs
2 sticks of butter
5 packages (8 oz ea) of cream cheese, softened
1 cup sugar
4 eggs
3 cups of heavy cream
Chocolate malt syrup
15 Snickers bars
Butterscotch caramel sauce
1 tablespoon vanilla extract
Preheat oven to 325 degrees. Melt butter in skillet or microwave. Place cookie crumbs in a mixing bowl and add melted butter. Mix well. Spray spring-form pan with butter-flavored non-stick spray. Press crumb mixture into bottom of pan, and about 1 inch up the sides.
In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, about 1-2 minutes. Beat in eggs, one at a time. Add vanilla, 2 cups of heavy cream, and 1/2 cup of chocolate sauce and mix about another minute. Fold in 11 Snickers, cut into bite-size pieces.
Turn mixture into pan, level out with rubber spatula, and place on middle rack of preheated oven. Place an 8" x 8" pan filled with 1/2" water (this will help prevent the cheesecake from cracking, by keeping moisture in the oven while it bakes.) Bake about an hour and 15 minutes, or until the sides of the cheesecake are set, but center jiggles just a little. Remove from oven and let set at room temperature about 20 minutes. Sprinkle remaining bite-size snickers bars on top, and drizzle caramel and chocolate sauces over top. Chill in refrigerator 4-5 hours before serving.
HELPFUL HINTS:
1. Buy the chocolate malt sauce in the squeeze bottle, it stores and pours easier!
2. Remove the top from the butterscotch caramel sauce and place container in microwave for about 20-30 seconds to soften up (if stiff).
3. This recipe is so awesome, you can eat the raw mix with a spoon (that's how I judge how much chocolate to add to batter). Remember there are raw eggs!
4. A normal cheesecake of this size would feed 12-14, BUT this recipe is SO rich, you can easily feed 20!!!
Printable Recipe
EUGENE'S CHRISTMAS PISTACHIO PUDDING CAKE
11/28/2000
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1 box yellow cake mix
2 packets Pistachio instant pudding
5 eggs
1/2 cup water
1/2 cup milk
1/2 cup oil
Combine all ingredients and beat at medium speed for 2 minutes. Coat bundt pan with butter or margarine. Pour batter into pan. Bake at 350 degrees for 45 minutes to 1 hour (check at 45 minutes). Allow cake to cool for at least 1/2 hour.
FROSTING:
1 packet Pistachio instant pudding
1 packet Dream Whip
1-1/2 cups cold milk
Beat until soft peaks form.
Printable Recipe
FRUIT PIZZA
07/25/2000
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1 roll sugar cookie dough
1/2 cup powdered sugar (can add a little more)
1 teaspoon vanilla
1 (8 ounce) package cream cheese
1/2 cup orange juice
1-1/2 tablespoons cornstarch
3/8 cup water
1/4 cup sugar
Fruit - strawberries, bananas, mandarin, oragnes, kiwi
Spread sugar cookie dough on small cookie sheet (10x15"). Bake at 350 degrees for 10 minutes. Cool. Combine powdered sugar, cream cheese, and vanilla. Spread on cookie dough. Combine orange juice, cornstarch, water, and sugar; bring to boil until it thickens. Arange fruit on pizza; pour sauce over fruit and refrigerate.
Printable Recipe
FUDGY CAPPUCCINO BROWNIES
09/22/2000
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3/4 cup (1-1/2 sticks) unsalted butter
4 oz. unsweetened chocolate, chopped
1-3/4 cups sugar
1 tablespoon instant espresso powder
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs, beaten to blend
1 cup semisweet chocolate chips
1-1/2 teaspoons vanilla
Preheat oven to 350 degrees. Butter 13 x 9 x 2 baking pan. Melt butter and chocolate in heavy medium saucepan over medium low heat, stirring until smooth. Mix in 1-3/4 cups sugar and espresso powder. Remove from heat. Stir in vanilla. Mix flour, cinnamon, nutmeg and salt in large bowl. Add chocolate mixture and eggs and stir just until blended. Stir in chocolate chips.
Pour batter into prepared pan. Bake 30 minutes.
KAHLUA GLAZE
1-1/4 cups powdered sugar
3 tablespoons coffee liqueur
Combine powdered sugar and coffee liqueur until well blended. Drizzle over brownies. Top with a few whole coffee beans.
Printable Recipe
LORI'S PUMPKIN SCONES
10/09/2000
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2 cups flour
1 cup quick oats
2 teaspoons baking powder
1 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon allspice
1 teaspoon cinnamon
1 stick butter, chilled and cut into 1/2" pieces
1/2 cup canned pumpkin
1/2 cup milk
1 egg
Heat oven to 400 degrees. Use a flat stone or spray a cookie sheet with Pam. Combine dry ingredients in mixing bowl. Cut butter into dry mixture with a pastry blender.
In a small bowl, combine pumpkin, milk and egg, and beat until well blended. Add to dry mixture and stir until well blended. With floured hands, gently knead dough into a ball and pat into a 1-2" thick circle. Sprinkle sugar-cinnamon on top. With a large knife, slice the dough into 8 wedges. Bake for 20-25 minutes until golden brown.
Printable Recipe
MACADAMIA PIE
11/10/2000
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8 servings
1 folded refrigerated pie crust (from a 15-ounce package)
1 cup light corn syrup
3 tablespoons butter
1/2 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
1-1/2 teaspoons vanilla extract
1 jar (6-1/2 ounces) macadamia nuts, coarsely chopped
1. Preheat the oven to 350 degrees F. Unfold the pie crust and place in a 9-inch pie plate or tart pan, pressing the crust firmly into the pan. Trim the edges and flute, if desired.
2. In a large saucepan, combine the corn syrup, butter, brown sugar, flour, and salt over medium heat, stirring until the mixture comes to a rolling boil. Remove from the heat and let cool slightly.
3. Add the eggs and vanilla; mix well. Stir in the macadamia nuts and pour into the pie crust. Bake for 35 to 40 minutes, or until firm. Serve warm or allow to cool before slicing and serving.
NOTE: To make this even more heavenly, top each slice with a scoop of vanilla ice cream and a drizzle of caramel sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
NORITA'S UTTERLY PEANUT-BUTTERY BARS
04/28/2000
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This was a winner in the C&H Sugar 1999 Dream Kitchen Baking Contest
CRUST
1/2 cup soft butter (1 stick)
1/2 cup peanut butter (smooth or chunky)
1-1/2 cups C&H Pure Cane Granulated Sugar
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
In a medium bowl mix butter, peanut butter and sugar until well blended. Stir in vanilla. Add flour and mix well. (Mixture will be crumbly.) Reserve about one cup of this mixture for top. Firmly press remaining mixture into bottom of lightly greased (or sprayed) 9" x 13" baking pan.
Preheat oven to 375 degrees.
FILLING
2 eggs
2 tablespoons peanut butter (smooth or chunky)
1/2 cup C&H Pure Cane Granulated Sugar
1/2 cup C&H Pure Cane Golden Brown Sugar, packed
Beat eggs, peanut butter, granulated sugar and brown sugar together. Spread over unbaked crust. Sprinkle with reserved crust mixture. Bake approximately 20 minutes, or until set and top is golden. Cool in pan and cut into bars.
Makes two dozen bars.
Nutritional information per serving: 189 calories, 8 g total fat, 26 mg cholesterol, 40 mg sodium, .85 g fiber, 3 g protein
Recipe provided courtesy of C&H Sugar.
For more winning recipes write to:
C&H Sugar
830 Loring Avenue
Crockett, CA 94521
Printable Recipe
NORTH POLE EGGNOG CHEESECAKE
12/20/2000
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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 water
3/4 cup Cool Whip Lite*
1 teaspoon rum extract
1/2 teaspoon ground nutmeg*
1 (6-ounce) Keebler shortbread piecrust
4 maraschino cherries, halved
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, rum extract, and 1/4 teaspoon nutmeg. Spread mixture into piecrust. Lightly sprinkle remaining 1/4 teaspoon nutmeg over top. Evenly drop remaining Cool Whip Lite by tablespoonful over top of pie to form 8 mounds. Garnish each mound with a maraschino cherry half. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories
--------------------
193 Calories, 5 gm Fat, 11 gm Protein, 26 gm Carbohydrate, 631 mg Sodium, 69 mg Calcium, 0 gm Fiber
-------------------
DIABETIC: 1-1/2 Starch/Carbohydrate, 1 Meat, 1 Fat
Printable Recipe
PUMPKIN CRUNCH PIE - JOANNA LUND
11/08/2000
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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 cup Cool Whip Free*
1 teaspoon JO's Pumpkin Pie Spice
1-1/2 teaspoons coconut extract*
1 (6-ounce) Keebler graham cracker pie crust
2 tablespoons purchased graham cracker squares, made into fine crumbs
2 tablespoons (1/2 ounce) chopped pecans
2 tablespoons flaked coconut
In a large bowl, combine pumpkin, dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free, JO's Pumpkin Pie Spice, and 1 teaspoon coconut extract. Spread mixture evenly into pie crust. Refrigerate while preparing topping. In a small bowl, gently combine remaining 3/4 cup Cool Whip Free evenly over set filling. In a small bowl, combine graham cracker crumbs, pecans, and coconut. Evenly sprinkle crumb mixture over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1/2 Br, 1/2 Ve, 1/4 SM, 1/4 Fa, 1 Sl, 8 OC
199 Calories, 7 gm Fa, 4 gm Pr, 30 gm Ca, 358 mg So, 91 mg Cl, 2 gm Fi
DIABETIC: 2 St/Ca, 1 Fa
HINTS: 1. Substitute any reputable brand for JO's Pumpkin Pie Spice 2. A self-seal sandwich bag works great for crushing graham crackers.
Printable Recipe
PUPPY CHOW - DAWN SMITH
11/30/2000
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1 stick butter
1 cup peanut butter
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. Crispix cereal
1 lb. powdered sugar
Melt first 3 ingredients together. Carefully stir in cereal. Put into a container with lid. Add powdered sugar and shake to coat thoroughly. Tasty snack!
Printable Recipe
RHUBARB PIZZA
05/30/2000
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Mix 1 cup all-purpose flour, 1/4 cup sugar, 1/2 teaspoon baking powder, dash salt. Cut in 1/4 cup margarine. Mix to coarse crumbs. Add cold milk till forms a ball. Roll out to 14". Place on a pizza pan.
Add 3 cups finely chopped rhubarb to top of crust. Sprinkle 1 box (3 oz) strawberry jello over rhubarb. Crumble 1/3 cup margarine, 1 cup sugar, 1/2 cup flour till crumbly. Put on top. Bake 40-45 minutes at 350 degrees.
RHUBARB & STRAWBERRY PIZZA
Crust:
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup cold butter
2 tablespoons shortening
3 to 4 tablespoons water
Combine flour and baking powder. Cut in butter and shortening till coarse crumbs. Gradually add water tilld ough forms a ball. Roll out into a 14" circle. Place on ungreased pizza pan. Flute edges up. Bake at 350 degrees for 15 minutes.
Topping:
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
Beat cream cheese and sugar till smooth. Beat in eggs and vanilla. Spread over crust. Bake 10 minutes more at 350 degrees. Cool. Cover with thickened rhubarb sauce and sliced strawberries. Drizzle with thin white icing.
Printable Recipe
SHARON'S APPLE CAKE
11/13/2000
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Cream together:
2 cups sugar
1/2 cup butter or margarine
2 eggs
1 teaspoon vanilla
Add:
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1-1/2 teaspoon soda
1 teaspoon salt
Stir in:
4 cups chopped apples
1 cup nuts
Bake 325 degrees for 45 minutes in a glass 9 x 13 baking dish.
SAUCE:
1 cup butter
1 cup sugar
1 cup cream
1 cup brown sugar
Boil for 5 minutes.. Pour over cake.
Printable Recipe
SQUEEZE FREEZE ICE CREAM
06/08/2000
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1. Take a 1 quart ziploc bag.
2. Put into the quart ziploc bag: 1/4 cup sugar, 1/2 teaspoon vanilla, 1 cup milk, 1 cup whipping cream.
3. Remove air from the quart bag and tightly seal it. Then tape it closed with duct tape.
4. Place the quart ziploc bag with the ice cream ingredients inside a gallon ziploc bag. Pack about 1-1/2 to 2 pounds of ice (5 cups) around the small bag.
5. Add 1 cup rock salt and 1 cup water to the ice in the gallon bag.
6. Remove air from the gallon bag and seal tightly. Then tape it closed with duct tape.
7. The bags should be lightly squeezed between a towel or using oven mittens to protect hands from the cold ice. Take turns gently squeezing the bags until you can see the ice cream mixture is frozen. (It will take about 10-15 minutes.)
8. When the ice cream is frozen the gallon bag can be opened. Discard the ice and salt mixture. Throw the gallon ziploc bag away. Wipe off the quart bag with a towel before opening it or you may have salty ice cream!!
9. Divide the ice cream into dixie cups. Provide spoons! Enjoy your squeeze freeze ice cream plain or use cream toppings to flavor it.
Midwest Dairy Council
www.midwestdairy.com
Printable Recipe
STRAWBERRY SOUP
07/27/2000
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ORIGINAL RECIPE:
2 pt. fresh strawberries
3/4 C. sugar
2 C. dairy sour cream
4 T. vanilla
1 C. whole milk
2 T. lemon juice
HEART HEALTHY:
2 pt. fresh strawberries
3/4 C. Equal
2 C. vanilla or plain yogurt
1 T. vanilla
1 C. skim milk
2 T. lemon juice
Clean and puree strawberries. Thoroughly combine the rest of the ingredients. Chill well. Garnish with strawberry halves.
Serves 6-8
NOTE: This can be made for Heart Healthy. If using vanilla yogurt, you might want to use less vanilla. Great for breakfast or appetizer.
Printable Recipe
THUNDERBAY SWEET BISCUITS W/GRAND MARNIER STRAWBERRIES
05/24/2000
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BISCUITS:
5 cups all purpose flour
1/3 pound margarine (or 2/3 cup)
1-1/4 cups sugar
1 pinch salt
4 tablespoons baking powder
2-1/2 cups milk
Mix all dry ingredients. Cut in margarine until size of small peas. Stir in milk. Do not overmix. Spoon drop on greased baking sheet. Bake at 350 degrees for 15 to 18 minutes.
STRAWBERRIES:
5 pints strawberries
1 cup sugar
1 cup Grand Marnier
Mix and chill.
Split sweet biscuits. Place about 1 cup of strawberries over the biscuits and top with whipped cream. Serve.
Note: Fresh strawberries locally grown at Dew Kist Acres, Long Grove, IA (319)285-8081
Printable Recipe
YOU GOT CHOCOLATE ON MY PEANUT BUTTER - ERIK MAITLAND
12/12/2000
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1-3/4 cups graham cracker crumbs
2 sticks margarine
1 cup chunky peanut butter
1 pound powdered sugar
Two 7-ounce milk chocolate bars
Combine crumbs, margarine, peanut butter, and powdered sugar. Work until smooth (use your hands). Press into a 9 x 13 inch pan, use wooden spoon or hands to press flat and firm. Melt chocolate over hot water (or low and slow in a microwave). Pour mixture onto peanut butter mix and spread evenly. Refrigerate until firm. Remove from refrigerator and let sit for 15 minutes to allow chocolate to soften slightly. Cut into small pieces. Can be frozen or refrigerated again.
VARATIONS:
- Top with melted peanut butter chips
- top with melted white chocolate
- use creamy peanut butter
- add 1 cup marshamllows to chocolate topping
ENTREES
Printable Recipe
BARBEQUE SHRIMP
07/21/2000
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half lemon, squeezed
1/8 cup light olive oil
1/8 cup bacon drippings
1/4 cup chopped green onion
1/4 cup yellow onion
1/3 cup green/red bell pepper
1/4 cup celery
2 pounds shrimp (#21-25)
16 oz. light beer
1/4 pound unsalted butter
1-1/2 teaspoon Cajun seasoning
1-1/2 teaspon garlic
1 teaspoon chili powder
2 teaspoons paprika
1 teaspoon thyme leaf
2 tablespoon parsley
1 teaspoon black pepper
1/2 teaspoon file
Combine olive oil and bacon drippings in pan. Heat mixture on medium and add shrimp. Cook shrimp until pink on both sides. Stir in celery, bell peppers, and onions. Cook until vegetables are tender. Stir in all seasonings. Add butter and simmer 2 minutes on medium heat. Stir in beer and squeezed lemon. Reduce mixture for 2 minutes on high heat. Serve on toasted sourdough medallion.
Printable Recipe
BEEF LORD WELLINGTON
01/26/2000
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PORTABELLA MUSHROOM DUXELLE
2 pounds portabella mushrooms, finely chopped
2 bunches green onion, chopped
1/4 pound margarine
1/2 cup white wine
2 tablespoons chopped garlic
2 bay leaves
salt and pepper to taste
Add all ingredients to stock pot, bring to boil. Reduce heat and simmer until dry. Set aside.
1 whole beef tenderloin, cleaned and trimmed
1 large sheet puff pastry
Place the tenderloin on pastry sheet. Pack duxelle mixture around tenderloin. Roll pastry around loin and pinch seam to seal. Brush with egg wash and prick with fork. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake to desired doneness. Slice and serve with sauce (below).
BRANDY GLAZE
1 cup demi glace
1/4 cup burgundy
2 oz. brandy
Bring to a boil.
Printable Recipe
BEEF STEW (HEART SMART)
02/01/2000
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1 pound round steak cut into cubes and trimmed of all fat
2 cans 14 oz. stewed tomatoes
1-1/2 cups carrots (baby carrots work well - no peeling required)
1-1/2 cups celery - cut into 1" pieces
5-6 small red potatoes - quartered
1 slice of bread, torn into pieces
3 tablespoon Pearl Tapioca
Pepper to taste
1 bay leaf
Pearl Onions (Optional)
Preheat oven to 250 degrees. In a Dutch oven place cubed meat. Season meat with pepper. Layer carrots, celery, and potatoes. Place bread over vegetables. Pour stewed tomatoes over vegetables. Sprinkle pearl tapioca over tomatoes. Add bay leaf. Cover. Cook for 5-6 hours, stirring occasionally. Pearl onions may be added during the last hour of cooking.
Serves 12
OPTIONAL COOKING METHOD: Place all ingredients in a crock pot and cook for 4 hours on high or for 8 hours on low.
TIP: When starting with lean cuts of beef you have to rethink your cooking techniques. Less tender cuts, beef require long, slow cooking method. Recipe courtesy of Genesis Medical Center's Food and Nutrition Department
Printable Recipe
BLACKENED CHICKEN PASTA
01/19/2000
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2 tablespoons olive oil
6 oz. chicken breast, cut into strips
1 tablespoon Cajun spice
1/4 cup celery
1/4 cup onion
1/4 cup green onion
1 tablespoon flour
8 oz. chicken stock
1/4 cup fresh tomato
splash of white wine
1 tablespoon green onion
6 oz. Penne pasta cooked
Heat skillet. Add olive oil; add chicken strips and season with Cajun spice. When chicken is blackened remove and set aside. Add flour and whip until lightly brown. Add all vegetables and stir. Add stock and thicken. Heat pasta and serve sauce over it. Garnish with green onion.
Printable Recipe
BLACKENED SALMON / TOMATO BASIL CREAM SAUCE
09/25/2000
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Salmon (fresh or frozen) may use 4, 6, or 8 oz.
Cajun seasoning
Cast iron skillet
Olive oil
Spinach noodles
Chopped green peppers or pasley for garnish
Tomato basil cream sauce
TOMATO BASIL CREAM SAUCE
5 whole tomatoes (quartered and oven roasted until soft)
1 cup scallions
1 oz. of cooking sherry
2 teaspoons garlic (fresh)
1 teaspoon shallots (fresh)
1 teaspoon of chicken base
1 tablespoon salt seasoning
1 teaspoon of fresh ground black pepper
2 tablespoons of dry basil
2 oz. of Heinz 57
3 oz. of ketchup
1 cup of half/half
Puree all the above items together in a blender. Will keep up to 30 days in refrigerator.
Printable Recipe
BRUNCH RECIPES/MARK MUELLER "AT YOUR SERVICE CATERING"
05/08/2000
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BAKED FRENCH TOAST
1 baguette French bread, cut in 1-inch slices
6 large eggs
1-1/2 cups milk
1 cup light cream or half-and-half
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine, softened
1/2 cup firmly packed light-brown sugar
1/2 cup chopped walnuts
1 tablespoon light corn syrup
Maple syrup
Butter a 9-inch square baking pan. Arrange bread slices, overlapping, to fill pan completely. In a medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight. NEXT DAY: Preheat oven to 350 degrees. In small bowl, combine butter, sugar, walnuts and corn syrup; mix well. Evenly spread over bread. Bake 40 minutes, or until puffed and golden. Serve with maple syrup. Serves 6 to 8.
CROISSANTS a L'ORANGE
Twelve 2-ounce croissants
One 18-ounce jar orange marmalade
6 ounces orange juice
10 eggs
2 cups cream or half-and-half
2 teaspoons almond extract
Grated rind of one fresh orange
Spray two 3-quart glass baking dishes with non-stick pan spray. Cut baking dishes with non-stick pan spray. Cut croissants lengthwise with bottom being about 2/3 and top sliver 1/3 and arrange six in each baking dish. Thin marmalade with orange juice and spoon some over each bottom half of croissant. Replace croissant tops. Beat eggs, cream, extract and rind. Pour over croissants. Spoon remaining thinned marmalade on top as a glaze. Allow to soak overnight. Bake at 350 degrees for 45 minutes or until firm. Serve hot, garnished with orange slices and strawberries. May also be topped with a spoonful of whipped cream. Serves 12.
Printable Recipe
CAJUN BLACKENED SEAFOOD SALAD (PLANTED EARTH CAFE)
04/26/2000
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4 oz. assorted seafood (shrimp, scallops, tuna, whitefish)
1 oz. butter or oil
1 tablespoon cajun spice
1 head bibb lettuce (about 6 oz. head)
1/2 tomato, quartered
1/2 ea. lemon
2 or 3 peppercini peppers
1 tablespoon grated cheese (Parmesan)
Ranch dressing
Red onion rings
2 or 3 green onions
4 red pepper strips (roasted)
2 tablespoons croutons
Heat a 10" skillet. Season seafood with Cajun spice and blacken in hot skillet. Wash lettuce and remove core. Place leaves on large plate. Dress greens with ranch dressing. Arrange vegetables over lettuce. Top with hot blackened seafood. croutons and cheese.
Printable Recipe
CHEESY BREAKFAST BARS
03/30/2000
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9 to 12 servings
2 cups biscuit baking mix
1 cup milk
4 eggs
2 cups (1 pint) heavy cream
1/2 teaspoon white pepper
2 cups (8 ounces) shredded Cheddar cheese
1 package (5 ounces) shredded Swiss cheese
Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. In a medium bowl, combine the baking mix and milk; mix well. Spread the mixture in the baking dish. In a medium bowl. beat the eggs, heavy cream, and white pepper until well blended. Stir in the cheese and pour over the batter in the baking dish. Bake for 40 to 45 minutes, or until golden brown. Cool slightly then cut into bars and serve.
NOTE: You might want to let these cool to room temperature then cut them into bars for an "on the go" breakfast treat.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN AND PASTA PESTO
01/26/2000
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2 oz. cut zucchini
2 oz. cut yellow squash
1 oz. sliced portabella
1/2 oz. oil
6 oz. cooked penne pasta
1 oz. sliced red peppers
1 teaspoon garlic chopped
4 oz. chicken stock
In a large saute pan, heat oil. Add fresh vegetables and saute for approximately 2 minutes. Add chicken and saute for 1 more minute. Add garlic and pesto and saute for 1 minute. Deglaze pan with chicken stock. Add pasta and simmer for 2 minutes. Garnish with fresh parsley and fresh parmesan.
Printable Recipe
CHICKEN BREASTS VERONIQUE (HEART SMART)
02/08/2000
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8 boneless skinless chicken breast halves
1 cup finely crushed low fat crackers
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried tarragon
pinch of nutmeg
2 tablespoons canola or olive oil
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup dry white wine or vermouth
2 cups sliced fresh mushrooms
1 tablespoon margarine
Remove all visible fat from chicken breasts. Combine cracker crumbs, salt, pepper, tarragon and nutmeg. Coat chicken with this mixture.
Add oil to large nonstick skillet. Heat over medium heat until hot. Brown chicken on both sides. Remove chicken and place in a single layer in a shallow baking pan. Preheat oven to 375.
Add onions to oil remaining in skillet and saute until transparent. Drain off excess oil. Pour in broth and wine; bring to boil. Pour around the chicken.*** Bake, uncovered, for 30 minutes.
While chicken is baking, melt margaine in a skillet. Saute mushrooms until tender.
***The recipe can be prepared ahead of time up to this point. Cover and refrigerate.
Serves 8
Printable Recipe
CHICKEN FRICASSEE - MIKE REEH
11/08/2000
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Yield 4 portions
1 quart chicken stock
1 lb. boneless chicken breast, cut into 1" pieces
4 oz. carrots, cut 1" pieces
4 oz. zucchini, cut 1" pieces
4 oz. mushrooms
4 oz. pearl onions
1 teaspoon parsley
2 oz. white wine, optional
2 oz. butter
2 oz. flour
1 egg yolk and 2 oz. heavy cream, whip together
Place chicken, stock, carrots, mushrooms, pearl onions, zucchini in large pot. Bring to a simmer. Add white wine. Simmer lightly until veggies are tender. Make a roux by whipping together flour and butter. Cook one minute over low heat. Strain liquid off veggies and meat. Thicken with roux and fold veggies back in. Bring to a simmer. Add parsley and egg yolk and heavy cream (do not boil). Serve very hot.
Printable Recipe
CHICKEN PIETRO
09/21/2000
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MARINADE:
3 oz. honey
2 oz. grainy Dijon
2 oz. Dijon mustard
3.5 oz. olive oil
3.5 oz. Balsamic vinegar
4 lbs. chicken breasts
Seasonal vegetables (as needed)
Printable Recipe
CHICKEN SAUCE PIQUANT
08/10/2000
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3 pounds cut chicken (fat removed)
3 cloves chopped garlic
2 large chopped onions
1 minced bell pepper
1 large stalk chopped celery
One 15-ounce can tomato sauce
1/4 cup chopped green onions
2 tablespoons chopped parsley
1/2 cup chopped mushrooms (optional)
Brown chicken. Remove. Saute next four ingredients in same utensil. Add tomato sauce and 2 cups water. Cook 20 minutes. Add chicken and simmer for 45 minutes or until tender. Add green onions, parsley and mushrooms. Simmer five minutes. Serve over cooked rice.
Printable Recipe
CHORIZO CRAWFISH CHOWDER W/GREEN CHILES AND CORN
12/14/2000
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1 tablespoon olive oil
1 jumbo yellow onion, diced fine
2 small cans diced or chopped green chiles
3 cloves minced garlic (or 3 teaspoons)
2 quarts chicken or fish stock
2 quarts cream
1 pound chorizo sausage
1 pound crawfish tail meat
1 cup corn kernels
2 sticks margarine, melted
1 cup flour
1/2 teaspoon white pepper
1 teaspoon cumin
1/2 teaspoon oregano
1/3 cup chopped parsley
1/2 cup sherry wine (optional)
1. In a 6 quart sauce pot, heat the olive oil over medium-high heat. Saute the onion, chiles and garlic 5 minutes being careful not to burn the garlic.
2. Add the stock and cream and bring to a boil. Brown the chorizo in a skillet and add it to the soup along with the crawfish tails. Simmer 15 minutes over low heat.
3. Combine the flour and margarine in a small sauce pan and heat to bubbling. Stir and let it bubble for 1 minute. Using a wire whisk to stir the soup vigorously, slowly add the flower mixture. Continue stirring until the soup has thickened slightly and become creamy.
4. Add the corn, pepper, cumin, oregano and sherry. Simmer 20 minutes.
5. Remove from heat, stir in the chopped parsley. Season to taste with salt and black pepper. Serve in big bowls immediately.
Printable Recipe
CORNBREAD STUFFED CHICKEN BREAST W/FRESH BASIL CREAM SAUCE
10/25/2000
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Serves 4
Four 8 oz. chicken breasts, butterflied, trimmed and pounded
3 cups crumbled corn bread
1/2 cup diced bacon
1/2 cup diced red and green pepper and yellow onion
1/4 cup diced green onion
Chicken stock
Salt and pepper to taste
2 cups seasoned flour
2 eggs for egg wash (beat with milk or water)
2 cups plain bread crumbs with 1 cup sesame seeds mixed in
In a saute pan fry bacon until crisp. Add peppers, onions and green onion. Saute until tender. Add crumbled corn bread. Mix well. Add chicken stock, just enough to bind mixture. Set aside.
Trim chicken breasts and pound thin. Lay flat and add enough stuffing to cover 1/2 breast. Fold other half over. Dredge in flour, then egg wash, then bread crumbs.
Saute in oil until golden brown and finish in oven to 155 degrees internal temperature. Can also be baked at 350 preheated oven.
BASIL CREAM SAUCE
3 cups water
1/2 stick butter and 3/4 cup flour (for roux)
1/3 cup chicken base
1/3 cup white wine
1/3 cup chopped fresh basil
1/4 cup heavy cream
Bring water to boil. Whip in roux to smooth consistency. Add chicken base. Whip smooth. Add wine, cream, and basil Reserve for serving
Printable Recipe
COUNTRY CLUB PIZZA - JOANNA LUND
02/29/2000
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1 (8-ounce) can Pillsbury Reduced Fat Crescent Rolls
1/2 cup Kraft fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon dried basil
2 cups finely shredded lettuce
1-1/2 cups (8 ounces, diced cooked turkey breast
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1 cup chopped fresh tomato
1/4 cup Hormel Bacon bits
Preheat oven to 415 degrees. Spray a rimmed 10 x 15-inch baking sheet with olive oil-flavored cooking spray. Gently pat crescent rolls into pan, being sure to seal perforations. Prick crusts with tines of a fork. Bake for 5 to 7 minutes or until lightly browned. Place baking sheet on a wire rack and let set for 10 minutes. In a small bowl, combine mayonnaise, lemon juice, and basil. Spread mixture over cooled crust. Evenly layer lettuce, turkey, Cheddar cheese, and tomato over mayonnaise mixture. Sprinkle bacon bits evenly over top. Cut into 8 servings.
HINTS: 1. Do not use inexpensive rolls, as they don't cover the pan properly. 2. If you don't have leftovers, purchase a chunk of cooked turkey breast from your local deli.
Each serving equals:
HE: 1-1/2 Protein, 1 Bread, 3/4 Vegetable, 1/4 Slider, 3 Optional Calories
----------------------------
179 Calories, 7 gm Fat, 11 gm Protein, 18 gm Carbohydrate, 963 mg Sodium, 84 mg Calcium, 0 gm Fiber
----------------------------
DIABETIC: 1 Meat, 1 Starch, 1 Vegetable
Printable Recipe
CRAB STUFFED SALMON W/SESAME SEED CRUST AND BERNAISE SAUCE
06/07/2000
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1 pound crab meat
1/4 pound shredded mozzerella
1/4 pound diced American cheese
1/8 cup parsley, diced
1/2 cup bread crumbs (plain)
Salt and pepper to taste
1/2 cup red and green pepper, finely diced
Mix all ingredients together.
4 Norwegian Salmon filets, butterflied (8 oz. each)
2 cups sesame seeds, bread crumbs mixed
Lay salmon filet open. Put 5 ounces crabmeat mixture in center and roll up. Wrap in plastic wrap, twist at both ends to form a tight cylinder. Refrigerate for 24 hours. Remove salmon from wrap and dip in flour, then egg wash, then sesame seed bread crumb mixture. Deep fry or fry in pan on top of stove till golden brown and finish in 350 degree oven for 15 minutes.
To serve, slice salmon diagonally and top with Bernaise sauce.
Printable Recipe
CRISPY SEARED ATLANTIC SALMON
10/30/2000
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6 oz. fresh Atlantic salmon
Salt and pepper to taste
1 teaspoon olive oil for searing
Season and sear salmon in very hot saute pan until flesh is crisp on both sides and salmon is near done. Remove from pan and keep warm.
SAUCE FINES HERBES w/SAFFRON
2 tablespoons minced shallot
1/4 teaspoon minced garlic
1/8 cup Riesling Wine
1/2 cup heavy whipping cream
2 tablespoons chopped fresh herbs (chive, chervil, parsley, tarragon)
Salt and pepper
*few threads of Saffron
In same saute pan on medium heat saute shallots lightly then add garlic and cook without browning Deglaze pan with Riesling wine and add cream. Simmer till sauce consistency. Season to taste, remove from heat and add fresh chopped herbs.
Plating: In middle of plate put down wild mushroom risotto. Place on top red Swiss chard, then salmon. Garnish with sprig of fresh herb. Sauce around base of salmon.
Printable Recipe
FAT JACK'S SLOPPY JACK'S
10/10/2000
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1 medium size onion
1 large stalk of celery
1 pound ground beef (you may substitute ground turkey or chicken)
1 cup of Fat Jack's "Q" Sauce (Mild or Hot & Spicy)* The sauce is the secret ingredient.
Saute the onion and celery, add the meat and cook until completely browned. Drain fat. Then add the Fat Jack's "Q" Sauce and simmer for 5-10 minutes.
*Note: Fat Jack's "Q" sauces are all natural and fat free!
Printable Recipe
FATHER'S DAY BREAKFAST FRITTATA
06/14/2000
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1 oz. butter or margarine
6 oz. shredded cooked potatoes
1/4 cup diced ham
1/4 cup diced mushrooms
1/4 cup tomatoes
1/4 cup Colby cheese
1 tablespoons fresh basil
6 oz. or 3 large eggs
Chef salt to taste
Heat skillet and add butter. Add shredded hash browns to pan, evenly brown. Add ham, mushrooms, tomatoes, and pour eggs in to cover all. As eggs set up and potatoes brown, give it a flip and top with Colby cheese. Place under broiler to melt cheese. Garnish with basil (optional) and serve with fresh salsa.
Printable Recipe
GARDEN PASTA AND BALSAMIC MARINATED PORTABELLA (HEART SMART)
02/15/2000
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8 oz. spinach fettuccine
8 oz. egg fettuccine
4 quarts water
2 pounds red bell peppers (cleaned and seeded)
3 quarts water
4 medium portabella mushrooms
4 oz. balsamic vinegar
4 oz. (about 1 cup) red onion (jullienne)
4 oz. (about 1-1/2 cups) broccoli flowerets
6 oz. (about 1-1/2 cups) carrots (halved lengthwise and bias cut)
1/2 cup fresh parsley (coarsely chopped)
1/2 cup fresh chives (chopped fine)
1 oz. (about 5-6 cloves) fresh garlic (coarsely chopped)
1 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon granulated garlic
1/2 oz. shredded Parmesan cheese
While bringing both pots of water to a rolling boil, marinate portabella mushrooms in balsamic vinegar. Add pasta to the 4 quarts of water and stir often until al dente. Drain and rinse in cool water. Add peppers to 3 quarts water. Cook for 20 minutes. Fifteen minutes into the pepper's cook time, preheat nonstick saute pan. Add onions, broccoli and carrots to saute pan. Drain peppers, reserving about 2 cups of liquid. Add pepper liquid to vegetables a tablespoon at a time, cooking until al dente. Place peppers into a blender and pulse until large fragments are pureed, creating approximately 3 cups of coulis (vegetable sauce, pronounced coolee). In a separate nonstick saute pan begin to quickly reheat pasta, using remaining pepper liquid to keep pasta from sticking. Toss 1/3 of the pepper coulis into the pasta. Add garlic, portabellas, chives and 1/2 of the parsley to the vegetable saute pan, and saute gently. Finish the vegetables by tossing them with the remaining 2 cups of pepper coulis.
To serve: Twirl the pasta onto four plates, divide the sauce evenly amongst the servings and place one portabella in the center of each. Garnish with dry seasonings, parsley and fresh grated Parmesan cheese.
Nutrient info: Serves 4, 535 calories, 7 grams fat, high in Vitamins A, C and potassium
Recipe: Courtesy of Illini Hospital Food and Nutrition Services
Printable Recipe
GRILLED CHICKEN-STUFFED JALAPENOS
09/01/2000
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12 large garden-fresh red or green jalapeno peppers
24 slices of good quality bacon
8 oz. package Philadelphia cream cheese, softened
1/4 cup cooked minced chicken
1 clove minced garlic
1 teaspoon minced chipotle chiles (available canned in Mexican grocery stores)
Salt and pepper to taste
Cut the stems from the jalapenos and slice them in half lengthwise. Remove the seeds and membrane with a tomato corer or a small knife. Set them aside.
Put a skillet over medium high heat and cook the bacon just long enough to start releasing its' fat. This will take about two minutes per side. Remove it from heat and drain flat on paper towels.
Combine the cheese, chicken, chipotle's, garlic and salt & pepper in a bowl and stir until thoroughly combined.
Using a teaspoon, fill each jalapeno half with the cheese mixture so that it mounds up out of the pepper a little.
Wrap one strip of bacon around each pepper and secure the ends with a short piece of toothpick.
Grill over medium-high heat until the bacon is fairly crispy. If it flares up, use a spray bottle filled with water to reduce the flames.
Remove the tootpick pieces and serve immediately with salsa or chili ranch dressing.
Printable Recipe
GRILLED LAMB CHOPS W/HERBS DE PROVENCE SAUCE
02/02/2000
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Serves 2
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1-1/2 teaspoon chopped garlic
1/2 teaspoon cracked pepper
6 lamb chops
Blend oil, rosemary, thyme, garlic and pepper in food processor. Season with salt. Spread over chops, let marinate 2 hours.
HERB SAUCE
1 tablespoon butter
1/4 teaspoon garlic
1/4 cup white wine
1/2 cup heavy cream
1/2 cup demi glace
pinch fresh rosemary
pinch fresh thyme
2 oz. dry sherry
In saucepan melt butter, add onion and garlic. Deglaze pan with wine. Add cream and demi glace. Reduce heat, add rosemary and thyme. Reduce by 1/2. Before serving add sherry.
Printable Recipe
GRILLED MAPLE PORK - BRAD SCOTT
04/18/2000
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Pork loin medallions (4 oz. each)
3 pieces bacon per medallion (criss-crossed)
3 slices Portabella mushrooms (rubbed with olive oil):
Garlic powder (sprinkled over all)
Lay medallion on top of bacon and place mushroom on top of that. Fold bacon up over top of mushroom and secure with toothpick. Place on medium fire and baste with sauce, cook 15-20 minutes.
SAUCE for basting
3 tablespoons Worcestershire sauce
3 tablespoons butter
2 tablespoons maple syrup
1 teaspoon garlic powder
Baste meat frequently.
HOBO POTATOES
1 pound potatoes - peeled and sliced
1 coffee can - washed
1 cup chopped carrots
1 cup chopped green onions
1 cup sliced mushrooms
3 tablespoons butter
2 tablespoons sour cream
Salt and pepper to taste
1 cup heavy cream (may sub any milk product , 2%...)
Place all ingredients into can and place over high heat stirring frequently as to not scald the bottom.
Printable Recipe
GRILLED PORTOBELLO MUSHROOM PIZZA
09/01/2000
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2 large Portobello mushroom caps
1/4 cup Marinara sauce
6 slices fresh homegrown tomato
6 clean fresh spinach leaves
2 thin slices provolone cheese
Fresh basil for garnish
Remove the stem stub from the mushroom caps and shave off any excess fins from the caps to make the mushrooms even for grilling.
Sprinkle both sides of the mushrooms with olive oil, salt and pepper. Start grilling with the fin side down 2 minutes, turn 90 degrees and grill 2 minutes more. Turn mushrooms over.
Spread half of the marinara sauce over each mushroom. Evenly place 3 slices of tomato and 3 spinach leaves on each mushroom. Top each with one slice of provolone cheese and continue cooking until the cheese melts.
Sprinkle the tops with freshly cut basil or parsley and serve immediately.
Printable Recipe
HOMEMADE CORN DOGS
01/24/2000
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1 large egg
1 cup milk
2 tablespoons baking powder
3/4 cup yellow cornmeal
1-1/4 cups bleached all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon Creole Seasoning, plus some for garnish
8 cups vegetable oil
1-1/2 pounds andouille sausage, cut into eight 3-inch-long pieces
16 bamboo skewers, cut into 6-inch lengths
Yellow mustard for dipping
In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar. Whisk until smooth. Season with the salt and hot sauce.
In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.
Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360 degrees.
Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom. Dredge the sausages in the flour mixture, tapping off any excess, then dip in the batter, coating evenly.
Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, about 8 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels. Sprinkle with Creole seasoning.
Serve the corn dogs with the mustard.
Printable Recipe
HONEY & CILANTRO CRUSTED SEA BASS
09/19/2000
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WASABI/HONEY LIQEUR
1-1/2 tablespoons dried wasabi powder
3 tablespoons honey
1-1/2 tablespoon rice wine vinegar
Mix all together in mixing bowl and brush over fish or meat.
ROASTED RED PEPPER & HONEY OIL
16 oz. roasted red peppers
1/4 cup honey
2 tablespoons rice vinegar
1/4 cup salad oil
HONEY PUREED SWEET POTATOES
4 large sweet potatoes
1 cup honey
1/4 quart heavy cream
1. Roast sweet potatoes in oven at 350 degrees for 30 minutes. Let rest until cool enough to handle.
2. Scald honey and cream together and add to sweet potatoes.
3. Mix well all together by hand.
Serve with sea bass, etc.
Printable Recipe
HUNTER'S CHICKEN PICATTA
09/06/2000
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Three 2-1/2 oz. chicken breasts
1 oz. good olive oil
1/2 cup seasoned flour
1/2 large red onion, sliced
1 large Portabella mushroom, sliced
1 lemon - juice only
1/4 cup Chardonnay
1 teaspoon fresh garlic
1 tablespoon chopped parsley
1 tablespoon capers
Season chicken breast in flour. Heat olive oil in skillet. Place chicken in hot olive oil and fry on each side. Add red onion and Portabella to chicken and carmelize onion in pan. Remove chicken and keep sauteing onion and Portabella. Add garlic, lemon, Chardonnay, capers and chopped parsley. Place wild rice in center of plate and top with chicken. Pour sauce over and serve.
Printable Recipe
ITALIAN SHRIMP WITH LEMON AND GARLIC (WOMEN'S LIFESTYLES FAIR)
03/25/2000
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2 teaspoons dried Italian seasonings
2 teaspoons Hungarian sweet paprika
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves minced
1 pound large shrimp, peeled and deveined
Vegetable cooking spray
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
Lemon zest (optional)
Combine first 6 ingredients in a medium bowl; strir well. Add shrimp; toss well to coat. Thread shrimp evenly onto each of 4 (8-inch) skewers. Place kabobs on broiler pan coated with cooking spray; broil 2 minutes on each side. Remove from skewers and arrange over pasta. Drizzle with juice; sprinkle with parsley. Garnish with zest if desired.
Yield: 4 servings (serving size 3 ounces shrimp and 1 cup pasta)
Printable Recipe
ITALIAN STRATA - MARK MUELLER
05/08/2000
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12 servings
1-1/2 pounds pork sausage
One 12 ounce loaf French bread
Two 4 ounce cans mushrooms
6 large eggs
1 quart milk
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
One 8 ounce package Mozzarella cheese
One 4 ounce package shredded cheese
Chopped parsley for garnish
Grease a 13" x 9" glass baking dish. Cook sausage, stirring to break up sausage. Remove sausage to paper towels to drain. Cut French bread into 1/2 inch cubes. Drain and chop mushrooms. Combine bread, sausage, and mushrooms in baking dish. Whisk together eggs, milk, Italian seasoning, garlic powder, and pepper. Pour over sausage mixture. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Bake strata for 1 hour, uncovered. Remove from oven and sprinkle cheese evenly over top. Bake additonal 15 minutes or until set. Let stand 10 minutes for easier cutting. Garnish with parsley.
Printable Recipe
LIME-SHALLOT SAUCE (RED CROW GRILLE)
04/06/2000
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16 oz. lime juice
1 pound shallots (julienned)
12 oz. sugar
3/4 pound butter
Cook all together on a very low flame in saucepan. Cook until shallots are translucent and cool.
Use for chicken, fish and shrimp
Printable Recipe
LOBSTER FETTUCCINI
03/22/2000
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4 oz. raw lobster meat (slippertail)
1 tablespoon olive oil
1 tablespoon fresh garlic
1 tablespoon fresh Julienne basil
1/4 cup Asiago or Parmesan cheese
8 oz. heavy cream
6 oz. cooked fettuccini
1/4 cup finely diced peppers (red and green)
1/4 cup finely diced red onion
2 oz. white wine
Heat 10" saute skillet with olive oil. Quickly saute lobster meat and remove from skillet. Add white wine. Add fresh garlic, basil, heavy cream (whipping cream). Reduce over high heat until sauce begins to thicken. Add cheese, peppers, and lobster meat. Toss with fettuccini and serve. Top with chopped parsley and grated Parmesan cheese.
Printable Recipe
MEAT LOAF CAKE
03/31/2000
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6 to 8 servings
2 to 2-1/2 pounds lean ground beef
1 medium onion, finely chopped
1 cup Italian-flavored bread crumbs
1-1/2 cups ketchup, divided
2 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups warm mashed potatoes
8 cherry tomatoes, halved
Preheat the oven to 375 degrees. Coat a 10-inch Bundt or tube pan with nonstick cooking spray. In a large bowl, combine the ground beef, onion, bread crumbs, 1 cup ketchup, the eggs, salt, and pepper; mix well. Place in a prepared pan. Spread the remaining 1/2 cup ketchup over the top of the meat. Bake for 1 to 1-1/4 hours, or until the juices run clear; drain off any liquid. Allow to sit for 5 minutes, then invert onto a serving platter. "Frost" the meat with the mashed potatoes and garnish the bottom edge with the cherry tomato halves.
NOTE: Feel free to decorate this "cake" any way you like. Sometimes I drizzle beef gravy over the mashed potato frosting to look like chocolate glaze. Happy April Fool's Day!
'OO IT'S SO GOOD!!"
Printable Recipe
MEDITERRANEAN SEAFOOD STEW
08/03/2000
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2 tablespoons olive oil
1/2 cup diced onion
1/2 cup bell peppers
1/2 cup tomatoes
3 eac. cloves garlic, minced
1/4 cup white wine
2 tablespoons fresh Julienne basil
6 large shrimp 16/20 ct.
4 oz. diced swordfish
6 ea. large scallops
8 ea. mussels
1 cup sliced Calamari
2 cups chicken or seafood broth
1 tablespoon Old Bay seasoning
1 teaspoon Chef salt
Heat 2 quart saucepot. Add olive oil. Saute all vegetables, add garlic, white wine, seafood and basil. Add broth, Old Bay seasoning, and Chef salt. Simmer lightly for about 2 minutes and serve with warm bread (French bread).
Printable Recipe
OLD-FASHIONED POT ROAST - IOWA MACHINE SHED
10/18/2000
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2 pounds shoulder clod
1 quart beef stock
1 teaspoon thyme leaf
2 each bay leaf
1 tablespoon seasoned salt
8-10 red potatoes (whole)
1 large onion, thick cut
2 pounds carrots, large cut
1. Season beef with salt and thyme.
2. Place in roasting pan.
3. Cover with beef stock, add onion.
4. Add bay leaf and cover with lid or aluminun foil.
5. Place in 350 degree oven for 3 hours total.
6. Peel carrots and clean potatoes.
7. After 1-1/2 hours of cooking add vegetables. Cover and roast 1-1/2 hours more.
Printable Recipe
OUTSTANDING PAN-FRIED CHICKEN (PLANTED EARTH CAFE)
03/01/2000
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4 pieces chicken (1/2 bird)
1/4 cup butter
1/4 cup corn oil
seasoned flour for breading
1 tablespoon seasoned flour for the roux
8 oz. chicken stock
8 oz. garlic mashed potatoes
Heat oil and butter in a 10" skillet. Dredge chicken in seasoned flour and place in oil. Fry on each side for 4 to 5 minutes, reduce heat. When chicken reaches 160 degrees, remove from skillet. Pour off excess fat and stir in flour to make roux. Whisk for 30 seconds. Whip in stock until it thickens. Place chicken over garlic mashed potatoes and pour gravy over.
Printable Recipe
PAELLA
10/13/2000
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Serves 4
1 box of Uncle Ben's Rice Pilaf (pinch of Saffron Threads added to it before cooking)
2 tablespoons olive oil
2 medium sized chicken breasts, cut into cubes
3 garlic cloves, minced
1 medium Shallot, minced
1 medium Spanish onion, diced
1 medium red pepper, diced
1 medium green pepper, diced
1 cup chicken stock
1 dozen fresh Littleneck clams
1 dozen fresh Black mussels
1 dozen cooked New Zealand Green Mussels (half shell)
6 large Tiger Shrimp, peeled and deveined
8 ounces Marinara sauce
1 cup chopped scallions
6 sprigs fresh thyme
Fresh cracked pepper and salt to taste
Cook rice and reserve warm for later.
Heat olive oil and saute the chicken, garlic, shallots, onions and peppers until all is tender.
Next deglaze the pan by adding all the chicken stock and Marinara sauce. Bring this to a slow boil.
Add all the seafood and cook until the clam and mussels shells open. Then pour the mixture over the rice, season with salt and pepper and serve immediately.
Printable Recipe
PAN SEARED BREAST OF PHEASANT W/PEAR & BRIE CHEESE STUFFING W/LINGONBERRY SAUCE
12/21/2000
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1 pheasant breast
1 pear (thinly sliced
3-4 oz. ripe Brie cheese
flour (for dusting)
Salt & pepper
1 shallot (diced)
1/4 cup Creme de Cassis
1/4 cup chicken stock
1/4 cup lingonberry preserve
Cut pocket into raw pheasant breast. Stuff with sliced pear and brie cheese. Season with salt and pepper. Dust with flour. Sear pheasant breast in hot skillet with 1 tablespoon oil. Sear until browned on outside. Finish in oven.
Lingonberry sauce:
In same skillet saute shallots until fragrant. Add Creme de Cassis and chicken stock. Reduce by half over medium low heat. Add lingonberry preserve and seasoning to taste. Serve over pheasant breast.
Printable Recipe
PAN-SEARED GROUPER
03/15/2000
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One 8-10 oz. grouper fillet
1 ounce butter
1/4 cup seasoned or regular flour
1/2 lemon (juice only)
2 tablespoons white wine
1/8 teaspoon or pinch chef salt
2 tablespoons cooked spinach
2 tablespoon quartered artichokes
2 tablespoons fresh large diced Roma tomatoes
2 tablespoons whole butter for sauce
Heat butter in 10" skillet. Season grouper in flour. Pan saute on each side for about 2 minutes each. Remove fish to warm place. Squeeze lemon into pan. Add white wine, chef salt, spinach, artichoke and tomatoes. Swirl in butter to form a sauce.
Serve fish with steamed vegetables and wild rice.
Printable Recipe
PECAN CRUSTED RAINBOW TROUT W/MANGO TARRAGON AIOLI
02/16/2000
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1/2 cup pecans, chopped fine
1/4 cup fresh bread crumbs
1 egg
1 oz. water
One 10 oz. rainbow trout
1 oz. butter flavored oil
MANGO TARRAGON AIOLI
1/2 cup mayonnaise
2 tablespoons Mango chutney
1 pinch fresh grated ginger
1 pinch fresh tarragon (or dry)
Place all ingredients into bowl and mix until incorporated
Whip egg and water together. Mix together pecans and fresh bread crumbs. Dredge fish in flour. Dip fish into egg wash. Place meat of fish into pecan mixture. Place frying pan on high heat and add oil. When oil is hot place fish (breading side down) in pan and sear for 3-4 minutes. Flip fish and sear for 3-4 minutes. Place fish on plate with your favorite potato and vegetable. Top with Mango Tarragon Aioli.
Printable Recipe
PEPPERCORN RIBEYE WITH BURGANDY SAUCE
05/17/2000
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1 ten-ounce trimmed ribeye
1 teaspoon cracked peppercorn, black
1 tablespoon butter
1/4 cup sliced mushrooms
1 tablespons chopped onions
1/4 cup diced roma tomato
4 ounces brown sauce (beef gravy)
7 ounces Burgandy or red cooking wine
Chef salt to taste
Season ribeye generously with peppercorns. Heat 10" skillet with butter. Saute meat to desired temperature. Remove meat, add mushrooms, onions, tomatoes, and reglaze red cooking wine or burgandy. Reduce until almost dry. Add brown sauce and serve over meat.
Printable Recipe
POACHED SALMON/MIXED GREENS - FAITHFUL PILOT
03/16/2000
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POACHED SALMON IN A CHAMPAGNE LIME SHALLOT SAUCE with Mashed Potatoes & Brunoise Vegetables
SAUCE:
1 shallot - sliced thin
2 cups champagne
Juice of one lime
Honey to taste
Method: Reduce champagne with shallots by 1/2. Add lime juice, simmer for 5 minutes, add honey to taste.
POACHING LIQUID:
3 cups white wine
1 sprig of fresh thyme
1 tablespoon garlic, minced
Fresh lemon juice
MIXED GREENS & CAMBOZOLA SALAD
Mixed greens
10 grapes - halved
1/4 cup walnuts
3 oz. Cambozola Cheese
DRESSING (whisk together the following ingredients):
2 tablespoons sherry vinegar
1/4 cup hazelnut oil
1/4 cup walnut oil
1 teaspoon minced shallots
2 tablespoons honey
Printable Recipe
PORK LOIN/MASHED SWEET POTATOES/PORK GLAZE/SPICY APRICOT SAUCE
10/23/2000
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PORK LOIN
4 oz. Anise seed
4 oz. Fennel seed
2 oz. Nutmeg
4 oz. Cinnamon
2 oz. Red pepper flakes
One 24 oz. pork loin/or substitute Iowa Pork Chops
Salt
Pepper
Olive Oil
1. In a coffee grinder or blender grind first four ingredients.
2. Rub pork loin with spices, drizzle 2 oz. of olive oil over. Salt and pepper to taste. Sear in a very hot pan and transfer to the oven (set on 400 degrees). Cook for 22 minutes and serve.
MASHED SWEET POTATOES
Olive oil (just enough to coat potatoes)
6 medium size sweet potatoes
Salt
Pepper
3/4 lb. butter
1-1/2 lb. brown sugar
Juice of 2 lemons
1/2 cup heavy cream
1. Arrange potatoes in a pan and drizzle with olive oil, sprinkle with salt and pepper. Bake in oven at 350 degrees until fork tender.
2. While potatoes are baking, in a small saucepan melt 3/4 lb. butter, then add brown sugar and cook for 5 minutes on medium heat. When sugar looks like caramel, add lemon juice. Stir for 2 minutes and add heavy cream. Take off flame and cool.
3. When potatoes are tender take out and let cool for 20 minutes. Peel skin and mash. Add enough caramel to cover potatoes and mix together.
PORK GLAZE
1 cup Chardonnay
1 cup Balsamic vinegar
1/4 cup Soy sauce
1/2 cup honey
1. Add all into saucepot, bring to a boil, then simmer to 1/2 the amount. Let cool and drizzle on pork or put into a container as a dipping sauce.
SPICY APRICOT SAUCE
1/2 cut diced apricots
1/2 cup rice vinegar
1 tablespoon any pasta
Put all into a blender and puree. Taste and adjust to your liking.
Printable Recipe
PORK MARSALA
09/27/2000
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Two 4 oz. pork chop filets, pounded thin
Seasoned flour
2 oz. diced onion
8 oz. sliced mushrooms
3/4 cup heavy cream
Diced green onion for garnish
3/4 cup Marsala wine
Saute pork filets and hold in 350 degree preheated oven for 8 minutes.
In same pan, add onion and mushrooms. Saute for 30 seconds, add Marsala wine. Let wine absorb in onion and mushroom. Add heavy cream and reduce by 1/2. Pour over pork and garnish with green onion.
Printable Recipe
PORTABELLA MUSHROOM TART
06/05/2000
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2 cups minced shallots
2 cups chopped button mushrooms
1 cup chopped portabellas
Saute in 1/2 cup butter. Add 8 teaspoons Worcestershire sauce, 4 tablespoons Balsamic vinegar and 1 cup sherry. Cook the liquid down. Remove from heat. Beat 4 eggs. Add 1-1/3 cups heavy cream. Stir into mushrooms.
Thinly slice and saute 1 large portabella cap. Reserve.
CRUST
1/2 pound butter
3/4 pound flour
1/2 tablespoon salt dissolved in 1/2 cup very cold water.
Cut butter into 1/2" cubes and freeze. Place the flour in a food processor. Add the butter and pulse till butter is well cut in (about 8 pulses). With processor running, quickly add the water. Do not overwork. Shape into a disk. Wrap in plastic and allow to rest in the fridge for 30 minutes. Roll out dough about 2" larger than pizza pan. Grease pan. Place dough in pan and scrunch up the edges a bit. Pour in mushroom mixture and sprinkle with thyme and rosemary. Arrange mushroom slices. Fold over edges and brush with egg wash for a shiny crust. Bake at 425 degrees for 20-25 minutes.
Printable Recipe
POTATO CRUSTED ORANGE ROUGHY
11/01/2000
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Serves 4
4 cups shredded potatoes or thawed shredded hashbrowns.
1/2 cup diced green onion
1/3 cup diced basil (fresh)
Zest of 2 large lemons
Juice of 2 lemons
Salt and pepper to taste
Seasoned flour for dredging
Dredge roughy filets in seasoned flour. Shake off excess. Saute in oil or butter about 1 minute. Flip filets and top with potato mixture and finish in 350 degree oven until golden brown. Top with more green onion.
POTATO MIXTURE:
Combine all ingredients in bowl. Squeeze juice from two lemons, discard seeds. Mix thoroughly and season to taste.
Printable Recipe
RED SNAPPER VERACRUZ
04/05/2000
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One 6-8 ounce red snapper filet
1/2 cup chicken stock
1 ounce butter
2 sprigs cilantro
1/2 avacado, cut and fanned out
2 wedges of lemon
1-1/2 cups homemade Pico made from:
1 large tomato, diced
1/4 Jalapeno, finely diced
1/4 small onion, diced
1/2 teaspoon cilantro, chopped roughly
1/4 lime, juice only
Heat saute pan over medium flame. Add butter and melt. Lightly flour and Cajun spice the filet. Saute for about 2 minutes, then flip fish over. Add Pico and chicken stock and cover. Let steam for 2-3 minutes.
To present: Lay fish on plate and top with Pico Sauce. Garnish with avacado fan and sprigs of cilantro. Serve with rice pilaf and fresh vegetable.
Printable Recipe
ROAST PORK IN A BAG
02/25/2000
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6 servings
1 oven bag (See Note)
one 2-1/2 pound boneless pork loin roast
2/3 cup packed light brown sugar
1/4 cup applesauce
1-1/2 teaspoons ground ginger
1 teaspoon cornstarch
2 teaspoons water
Preheat the oven to 325 degrees F. Place the roast in the oven bag then place the bag in a 9" x 13" baking dish. In a small bowl, combine the brown sugar, applesauce, and ginger; mix well. Spoon over the roast; seal the bag then cut six 1-inch slits in the top. Bake for 60 minutes or until the roast reaches an internal temperature of 160 degrees F for medium or 170 degrees F for well-done. In a medium saucepan, combine the cornstarch and water; mix well. Add the drippings from the bag and cook over high heat for 2 to 3 minutes, or until the sauce begins to thicken, stirring constantly. Thinly slice the roast and serve topped with the sauce.
NOTE: Oven bags can be found in the paper goods and/or food wrap sections of the supermarket.
"OOH IT'S SO GOOD!!"
Printable Recipe
SALMON SPINACH ARTICHOKE PASTA
01/05/2000
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4 oz. fresh salmon
1 teaspoon olive oil
1 teaspoon garlic
2 oz. chicken stock
1/2 cup fresh spinach, packed
1/4 cup artichoke hearts
8 oz. cooked Penne pasta
Chef salt to taste
4 oz. alfredo sauce
Saute salmon in oil. Add garlic, chicken stock, spinach, and artichoke hearts. Ad alfredo sauce, cooked pasta, toss and serve hot.
Printable Recipe
SAMBOCA SHRIMP WITH PASTA (MIKE REEH)
05/03/2000
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1 tablespoon olive oil
1/4 pound shrimp tail on
1 cup tomato diced (fresh)
1/2 cup fresh portabella mushroom
1 tablespoon green onion
1 teaspoon chopped parsley
1 pinch chef salt
6 ounces cooked bowtie pasta
Saute shrimp in olive oil. Add tomato, portabella, green onion, parsley and chef salt. Deglaze with Samboca Liquor. Toss in bowtie pasta. Serve very hot. Dash of lemon optional.
Printable Recipe
SAUTEED SALMON WITH COOL CUCUMBER SAUCE
08/23/2000
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One 8 oz. salmon filet
1 cucumber, peeled, seeded and diced
8 tablespoons sour cream
1/2 cup buttermilk
1 tablespoon dill weed
Juice of one lemon
Saute salmon and hold.
Combine next 5 ingredients in blender and blend till smooth. Refrigerate until ready to use.
Printable Recipe
SEAFOOD FONDUE
02/09/2000
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2 oz. canned Phillips lump crab
2 oz. popcorn shrimp
2 oz. fresh sliced mushrooms
1 oz. green onion
1/2 on. butter or liquid butter
4 oz. Alfredo sauce
In saute pan heat butter or liquid until hot, add mushrooms and shrimp. Saute until shrimp are white in color, then add crab meat and green onions. Deglaze with your favorite wine. Add Alfredo sauce and heat until 165 degrees. Place in crock or any casserole dish. Garnish with parsley and Parmesan cheese.
Printable Recipe
SEAFOOD STEW (CIOPPINO)
07/05/2000
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1 tablespoon olive oil
1 teaspoon fresh garlic
1/4 cup green peppers
1/4 cup green onions
1 cup fresh diced tomatoes
1/4 cup finely diced white onion
1/2 cup chicken/or seafood stock
1/2 cup white wine
3 or 4 large shrimp
3 or 4 large scallops
4 each mussels
2 each clams (optional)
2 oz. calamari, sliced
1 tablespoon chopped fresh basil
1 teaspoon chopped parsley
In a 10" skillet or medium saucepan, add olive oil, garlic, peppers, onions, tomatoes, stock and white wine. Bring to a boil. Cook 2 or 3 minutes and add seafood. Cook 2 or 3 minutes more. Finish with fresh basil and chopped parsley. Serve with crusty French bread.
Printable Recipe
SEARED RACK OF LAMB W/HOLIDAY BERRIES
12/20/2000
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1 lb. Rack of lamb
1 tablespoon garlic
1 tablespoon rosemary
1/2 cup sliced strawberries
1/2 cup blueberries
1/2 cup raspberries
1 cup cranberry juice
2 oz. brandy
2 oz. burgundy wine
1/2 cup sugar
1 teaspoon Dijon mustard
1/2 cup chopped pecans
Parsley Sprigs
1/2 cup flour
2 tablespoons oil
Rub lamb with garlic and rosemary and refrigerate overnight. The next day slice the lamb and dredge lightly in flour. Heat oil in skillet and saute lamb to the desired temperature. Remove from heat. In small stockpot add assorted berries and heat. Deglaze the pan with brandy and burgundy. Add cranberry juice, mustard and sugar. Reduce by 1/4. Place lamb on serving platter and top with sauce. Garnish with pecans and parsley.
Printable Recipe
SHRIMP AND VEGETABLE STRUDEL WITH LOBSTER SAUCE
03/25/2000
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1 package phyllo dough (4 sheets per strudel)
1 pound (40-50 count) shrimp, peeled and deveined
1 pound zucchini Julienne
1 pound yellow squash Julienne
1 pound carrots Julienne
1/2 pound fresh spinach (stemmed)
4 slices Swiss cheese
1/2 cup fresh basil, finely diced
1/4 cup minced garlic
2 cups grated Parmesan cheese
1 pound butter, melted
Saute zucchini, yellow squash, and carrots until tender. Drain and set aside. Saute shrimp in 6 oz. butter with garlic and basil. Drain and set aside. Lay out 1 sheet phyllo dough, brush lightly with melted butter and sprinkle with Parmesan cheese. Repeat using 4 sheets total. Layer spinach on lower 3rd of sheet, then Julienne vegetables, then shrimp and Swiss cheese. Roll phyllo to make a tight cylinder using egg wash on the end. Brush top of strudel with egg wash. Bake at 350 degrees for 15 minutes or until golden brown. Slice with serrated knife. Top with Lobster Sauce.
1 strudel yields 3 servings.
LOBSTER SAUCE:
1 Sweet pepper, green or red (rough chopped)
1 carrot (rough chopped)
1 small onion (rough chopped)
2 stalks celery (rough chopped)
1 oz. garlic (minced)
1/3 cup lobster base
1 cup heavy cream
1/3 cup white wine
2 tablespoons butter and 2 tablespoons flour for roux
Combine first 6 ingredients in saucepan with 4 cups water. Bring to a boil. Reduce heat. Reduce by one half. Strain out vegetables. Thicken with roux. Add heavy cream and white wine.
Printable Recipe
SHRIMP SCAMPI
02/23/2000
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1 pound unpeeled medium-size fresh shrimp
8 ounces angel hair pasta, uncooked
1/4 cup reduced-calorie margarine
4 cloves garlic, minced
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon freshly-ground pepper
1/2 cup grated Romano cheese
1 tablespoon fresh parsley
Garnish: fresh leaf parsley sprigs
Peel shrimp, and devein, if desired; set shrimp aside. Cook pasta according to package directions, omitting salt and fat; drain pasta and keep warm. Melt margarine in a large nonstick skillet over medium heat. Add garlic and shrimp and cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink; add wine, salt and pepper. Bring to a boil, and cook 30 seconds, stirring constantly. Place pasta on a large serving platter; pour shrimp mixture over pasta, sprinkle with cheese and parsley and toss gently.
Garnish, if desired. Serve immediately,
Yield: 4 servings
Printable Recipe
SMOKED TURKEY & PASTA SALAD
07/27/2000
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1 1/2 C. pkg. dried tri-color corkscrew noodles
6 oz. Swiss or cheddar cheese (1-1/2 C.)
5 oz. (1 C.) fully cooked smoked turkey or ham, cut into bite size strips
1 sm. cucumber, coarsley chopped
2 green onions, sliced (1/4 C.)
1/2 C. coarsely chopped red or green pepper
1/3 C. mayonnaise or salad dressing
1/3 C. dairy sour cream or plain yogurt
1 T. honey
1 T. Dijon mustard
1/4 tsp. pepper
1-2 T. milk (opt.)
lettuce leaves (opt.)
Cook pasta according to the directions on package. Drain. Rinse with cold water, drain again. In large bowl, combine cooked pasta, cheese, smoked turkey or ham, cucumber, red or green pepper and green onion.
DRESSING: In small bowl, stir together mayonnaise or salad dressing, sour cream (or yogurt), honey, mustard, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4-24 hours. If necesssary, stir milk into pasta mixture before serving. If desired, line individual salad plates with lettuce leaves. Serve pasta mixture on lettuce-lined plates. Serves 4 as main dish servings. The honey mustard coats the pasta, smoked turkey, swiss cheese and cucumber. We serve ours in a sour dough bread bowl. Great for summer!
Printable Recipe
SPICY APPLE PORK CHOPS
10/04/2000
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Two 5-7 oz. pork chops
1/4 cup butter
1 cup diced Granny Smith apples
1 tablespoon red bell peppers
1 tablespoon red onion
1/2 tablespoon diced Jalapenos
2 tablespoons red wine vinegar
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup flour
Dredge pork chops in flour. Fry each side until golden brown. Remove chops to a 350 degree oven until internal temperature reaches 155 degrees. Add apples to saute pan; add peppers, onions, Jalapenos, sugar, and cinnamon. Lightly carmelize vegetables and deglaze with apple juice. Serve over chops.
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SPRING PRODUCE RECIPES/JAN TEMPLE
05/05/2000
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STRAWBERRY GARDEN SALAD 6-8 servings
9 cups torn salad greens (spinach, leaf lettuce, romaine, or iceberg)
1 pint fresh strawberries, halved
1/4 cup slivered almonds, toasted
DRESSING
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon chopped onion
2 teaspoons sesame seeds
1/4 teaspoon paprika
1/8 teaspoon Worcestershire sauce
In a large bowl, combine salad greens, strawberries and almonds. Mix dressing ingredients in blender until combined. Pour over salad tossing to coat. Serve immediately.
Adapted from Taste of Home, April/May 1999, Reiman Publications.
STRAWBERRY DIPPERS
1 cup fresh strawberries, washed
1/2 cup plain low-fat or fat free yogurt
1/4 cup brown sugar
To eat: Dip individual berries in yogurt and then in sugar. Eat. Repeat until all strawberries are gone. YUM!
RHUBARB PEEKABOO - 16 servings
Nonstick vegetable cooking spray
18-ounce package white cake mix
4 cups diced rhubarb
1 teaspoon grated lemon rind OR 1/2 teaspoon lemon extract
1 cup granulated sugar
Powdered sugar for garnish
Preheat oven to 350 degrees. Spray a 9 x 13-inch cake pan with cooking spray. Mix cake as directed on package and pour batter into prepared pan. Top with diced rhubarb and grated rind. Sprinkle granulated sugar over top. Bake for 40 to 50 minutes. Cake is done when center is lightly touched with fingertip and springs back. During baking, the rhubarb and sugar go to the bottom to form a sauce, and the cake rises to the top. Sprinkle top of cake with powdered sugar as a garnish. Serve warm.
Per serving: 190 calories; 2 g total fat; 250 mg sodium; 41 g carbohydrate; 1 g dietary fiber; 2 g protein; 12% DV calcium; 4% DV iron
Source: Vegetable Desserts by Schafer and Miller: ISBN 1-56561-135-7
ORIENTAL ASPARAGUS SALAD - 4 servings
1 pound asparagus, cut into 2-inch pieces
2 tablespoons soy sauce
1 tablespon vegetable oil
1 tablespoon vinegar
1-1/2 teaspoons sugar
1 teaspoon sesame seeds, toasted
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.
Source: Taste of Home, April/May 1999, Reiman Publications.
Printable Recipe
STACKED FILET - NEW YEAR'S EVE DINNER
12/27/2000
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One 5 oz. filet
3 large 16/20 ct. shrimp (skewered) 6" skewer
1 tablespoon butter
1 large French bread (thick cut) toasted
1 each Portabella, large
4 oz. brown sauce
1 teaspoon roasted garlic
1 oz. red wine
1 tablespoon diced red onion
Saute beef tenderloin for a few minutes on each side.
Flip and add large shrimp, and portabella.
Remove meat and shrimp, add rest of ingredients.
Stack it up starting with toasted French bread, portabella, meat, shrimp and pour sauce over.
Serve hot.
Printable Recipe
STANDING RIB ROAST - MIKE REEH
12/13/2000
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TIPS: Great for the holidays
Allow a full pound per person for bone weight
Custom-cut at Cattleman's Meat Market, East Moline and Rock Island
Have the butcher French the bone for better presentation
8 lb. rib roast
1 cup celery, small diced
1 cup onion, small diced
1 cup carrots, small diced
1 cup red wine
1 tablespoon whole black peppercorns
1 teaspoon thyme leaves
2 ea. bay leaf
Spicecraft Prime Rib Seasoning (purchase at Cattleman's)
1 pint au jus or beef stock, boullion, etc.
Place vegetables in roaster and add spices and red wine. Generously season all sides of rib roast and place over vegetables. Preheat oven to 500 degrees and place roast in oven for 15 minutes. Turn down to 300 to 325 degrees for approximately 2 hours. It's best to keep an eye on it with a meat thermometer occasionally. You want to remove roast at 130 degrees for rare, 140 for medium, or 150 for well done.
When meat reaches temperature, remove to warm place. Pour beef stock in roaster pan and place over flame, bring to a boil and strain out vegetables. After meat has rested for 15 minutes, carve it and serve 2 ounces of your homemade au jus over each piece.
Printable Recipe
STEAK FETTUCCINI ALFREDO
09/20/2000
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1 oz. clarified butter
4 oz. tenderloin tips
1 cup broccoli, red pepper, portabella strips
1/4 cup corn, scallion, red and green peppers (small diced)
1 tablespoon fresh garlic
1 cup heavy cream
1/2 cup fresh Parmesan
8 oz. cooked pasta
1 tablespoon sliced green onion
Heat butter. Sear meat and add veggies. Add heavy cream and reduce down. Add Parmesan cheese. When it begins to thicken add to pasta. Serve hot, topped with scallions and Parmesan cheese.
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SUN-DRIED TOMATO & BASIL TORTA
09/22/2000
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Two 8 oz. packages cream cheese, softened OR one 8 oz. cream cheese, softened and one 8 oz. Marscapone cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Jar basil pesto
Jar sundried tomato pesto
In a 6" round Corning or souffle dish, spray with nonstick cooking spray. Line the dish with plastic wrap forming a liner for the dish. In a mixer, combine cream cheese, marscapone cheese, Parmesan cheese and salt and pepper. Mix until thoroughly combined. Take 1/3 of the cheese mixture and line the bottom of the lined dish, level evenly. Spoon Basil pesto onto layer, creating a smooth thin layer. Repeat 1/3 cream cheese on top of Basil pesto. Spoon Sundried tomato pesto on top of 2nd cheese layer, creating a smooth thin layer. Complete with remaining cheese filling and cover with plastic wrap. Refrigerate overnight.
Invert torta onto platter. Garnish with toasted pine nuts and Basil sprigs. Serve with Bella Dipping Crackers.
Printable Recipe
SWEET 'N' SPICY FRUITS OF THE SEA
01/12/2000
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BASTING SAUCE:
2 oz. clarified butter
1/4 cup cayenne pepper sauce
1/4 cup honey
2 teaspoons lemon pepper
Mix ingredients and set aside.
2 seafood skewers of choice
JAMBALAYA RICE MIX:
1 pound Italian sausage
3/4 cup diced onion
1/4 cup celery
1/4 cup green peppers
1-1/2 cups uncooked rice
1 can diced tomato
2 teaspoons Tabasco
1-1/2 cups chicken stock
1 tablespoon Cajun spices
In stock pot place ground sausage and cook till browned; add rice, and diced vegetables. Stir until rice is well coated. Add remaining ingredients and bring to boil. Reduce heat and cover, simmer for 15 minutes, stirring occasionally. Remove from heat when rice is tender.
Grill seafood kabobs and baste lightly with Sweet & Spicy mixture. Place over Jambalaya rice to garnish.
Printable Recipe
TEQUILA CHICKEN
05/31/2000
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2 chicken breasts (4 oz. ea.)
2 teaspoons Cajun spice
2 tablespoons olive oil
1/4 cup diced red pepper
1/4 cup diced green bell pepper
1/4 cup diced onion
1 tablespoon chopped cilantro
1/2 each medium lime (juice only)
1/4 cup Roma tomatoes
1/4 cup whole kernel corn
Salt and pepper to taste or dash tabasco
1 oz. tequila
Season chicken breast with Cajun spices lightly. Heat olive oil and saute chicken 2 to 3 minutes. Remove at 170 degrees. Quickly add all ingredients except tequila. Flame with tequila and place vegetable mixture in center of plate and place chicken over. Garnish with cilantro, lime slices and strawberries.
Printable Recipe
TOURNEDOS PERIGUEUX
04/12/2000
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Named after Region Perigord where truffles are grown.
Two 4 oz. beef tournedos
2 ea. round bread croutons
2 tablespoons butter
1 tablespoon chopped red onion
2 ea. large mushroom caps
4 oz. demi glace sauce
1 oz. red wine
Heat 10" skillet. Add butter, get pan very hot. Add meat and cook on both sides. Lightly brown bread croutons and place on plate. Sautee mushroom caps with meat. Remove meat and place on toasted croutons. Add red onion, wine, and demi glace. Put it together: croutons on plate, beef over croutons, mushrooms over meat and sauce over all.
Printable Recipe
TURKEY PARMESAN-STUFFED PITA SANDWICHES
06/08/2000
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TURKEY PARMESAN-STUFFED PITA SANDWICHES
Makes 8 sandwiches
1 cup mayonnaise
6 tablespoons fresh Parmesan cheese, finely grated
1 tablespoon capers, chopped
2 tablespoons fresh lemon juice
Freshly ground black pepper to taste
8 pitas with pockets*, each about 4 inches in diameter
1-1/2 pounds of turkey breast, thinly sliced
Tomato slices
Flat-leaf parsley**
For Parmesan mayonnaise: combine the mayonnaise in a mixing bowl with the Parmesan cheese, capers and lemon juice. Blend well. Add freshly ground black pepper to taste. Place in refrigerator for at least 30 minutes.
Cut off a small strip from the top of each pita, allowing access to pocket. Evenly divide the Parmesan mayonnaise and the turkey slices among the pita pockets. Fill each pocket with tomato slices and plenty of flat-leaf parsley leaves. Refrigerate. Before picnic, remove from refrigerator and pack in a cooler.
*Sourdough bread may be substituted.
**Any variety of parsley may be substituted.
SPICY GORGONZOLA SPREAD W/ROASTED RED PEPPERS
Makes 2 cups of spread
1 pound Gorgonzola cheese, crumbled
1-2/3 cups roasted red peppers*, chopped
2 scallions, minced
2 tablespoons sour cream
1 teaspoon sugar
1-1/2 teaspoons hot sauce (i.e. Tabasco Sauce)
Crusty French bread**
Optional toppings: scallions, proscuitto, anchovies, roasted red peppers, cooked bacon
Place all ingredients except bread in food processor. Puree. Hold in refrigerator to stiffen before packing for picnic. At the picnic, serve spread on slices of crusty bread. If desired, top each slice with scallions, proscuitto, anchovies, roasted red peppers or cooked bacon.
*Roasted peppers from a jar may be substituted.
**Crusty bread, i.e. sourdough, may be substituted.
Printable Recipe
TUSCAN CHICKEN SALAD
08/02/2000
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BALSAMIC VINIAGRETTE
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon fresh garlic
1 teaspoon pesto or chopped fresh basil
1 teaspoon Dijon mustard
Salt and ground pepper to taste
SALAD INGREDIENTS
1 quart fresh mixed greens
1/2 cup fresh diced tomatoes
2 pieces garlic toast w/parmesan cheese
1/2 cup cooked penne pasta
1/4 cup gratead fresh parmesan cheese
2 slices grilled eggplant
One 5 oz. cooked grilled chicken breast
Mix with whisk - vinegar, olive oil, garlic, salt, pepper, pesto and mustard. Pour a little viniagrette over tomatoes. Toss greens in viniagrette, add pasta and toss again. Put wet greens in bowl, place chicken on greens. Pile tomatoes on top of greens. Garnish with garlic toast and grated parmesan.
Printable Recipe
UPSIDE DOWN AND BITE-SIZE PIZZAS
09/11/2000
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Top a reduced fat baked whole-wheat cracker (such as a Triscuit) with salsa. Top the salsa with a slice of zucchini to make a "pizza". Top with low-fat shredded cheddar cheese. Microwave to melt the cheese.
UPSIDE DOWN PIZZA
Vegetable spray
Frozen roll dough
Pizza sauce (or spaghetti sauce)
Shredded mozzarella cheese
Pizza toppings you like: (mushrooms, canned or fresh; onions; peppers; pineapple; olives, spinach, cooked and rinsed ground meat; Canadian bacon, etc.)
Oven-proof mugs or custard cups
1. Preheat oven to 350 degrees.
2. Thaw frozen roll dough. (Speed method: Put 4 frozen rolls on a plate. Cover with plastic wrap Microwave on high for 25 seconds. Turn rolls over, rotate plate 1/2 turn and micro another 25 seconds.)
3. Prepare toppings.
4. Spray the inside and upper outside edge of mug or cup with non-stick vegetable spray.
5. Add ingredients to cup "upside down." For example, put cheese first, then vegetables or fruit, meat or other toppings, then sauce.
6. Flatten the roll dough making a large circle.
7. Put the flattened dough over the top of each cup with the outside edges of the dough down over the edge of the mug.
8. Bake at 350 degrees for 20-30 minutes or until the top is golden brown.
9. When done, turn the mug or cup over and dump the ingredients into the crust.
Adapted from Sharon Johnson, ISU Extension Nutrition FS
NOTE: There will be some cooking liquid that collects in the cup as it bakes. Just "mop" it up with a paper towel and enjoy the crisp crust of this pizza.
Printable Recipe
VELVET PORK WITH CASHEWS - RADISSON QC PLAZA
04/20/2000
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1/2 teaspoon sugar
1 teaspoon cornstarch
1-1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 pound pork tenderloin, Julienne
4 tablespoons sesame oil
1 small can water chestnuts, drained
1 small onion, medium diced
1/2 cup broccoli florets
1/2 cup sliced scallions
1/2 cup thin sliced carrots
In a 1 quart bowl, mix sugar, corn starch, soy sauce and wine vinegar and pork loin. Set aside. In a hot non stick saute pan or wok, heat sesame oil. Add all vegetables and stir fry for 2 minutes. Remove from pan and hold warm. In same pan stir fry pork until done and add vegetables. Add cashews and serve with white rice or serve alone.
MISCELLANEOUS
Printable Recipe
4TH OF JULY FOOD FUN
07/03/2000
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EDIBLE SPARKLERS
To make a safe, healthy sparkler clean and shred one large carrot. For each "sparkler", dip a large pretzel rod into low-fat cream cheese, then into the shredded carrot.
EDIBLE FIRECRACKERS
Take advantage of the colorful plastic wraps currently available in the grocery store. Make a sandwich (peanut butter works well) and then smash it! Roll the sandwich up jellyroll style and wrap it in colorful plastic wrap. Twist the ends of the plastic wrap so the sandwich looks like a piece of hard candy. Secure the ends with twist ties. Use several colors of wrap and arrange the sandwiches in a basket or bowl for a colorful display of edible firecrackers.
RED, WHITE AND BLUE DESSERT
In a parfait glass or clear plastic cup, make layers of red (strawberries), white (non-fat vanilla yogurt), and blue (blueberries). Repeat. Top with a cantaloupe star!
WATERMELON POPS
Make watermelon even more fun to eat by making it into a "popsicle". Simply insert a coffee stirrer or popsicle stick into a "stick" of watermelon. Place on cookie sheet to freeze. Once frozen, remove from sheet, place in plastic bag and store in freezer. Enjoy!
(Adapted from Communicating Food for Health, June 2000)
GREEN BEANS WITH SALSA
Green beans are plentiful in the Midwest in July and August. Try this to keep fat and salt low, but flavor high.
2 cups fresh green beans
1 small onion, chopped
1 clove garlic, minced
1/4 cup chunky salsa
Cook green beans and onions in a small amount of water for 10 minutes; drain. Heat garlic and salsa in microwave. Pour over beans. Serve. (4 servings)
Printable Recipe
ARTICHOKE DIP
09/22/2000
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2 cans (14 ounces each) non-marinated artichoke hearts, drained
1 cup mayonnaise, preferably homemade
1 cup freshly grated parmigiano-reggiano cheese
3-4 cloves garlic, minced
2 tablespoons sherry
Dash of cayenne
Dash of paprika
Mix and mash the drained artichoke hearts, the mayonnaise, and the Parmesan cheese with a fork. The mixture should be thoroughly mixed, but with a few lumps. Do not puree. Add garlic and sherry. Mix thoroughly. Put mixture in a small souffle or casserole dish, and top with dash of cayenne and/or paprika. Bake uncovered 15 minutes at 300 degrees. It will be eaten before it cools down.
Serves 6 to 8
Printable Recipe
BOOK REVIEW - NOVEMBER 2000 - JANE REINHARDT-MARTIN
11/10/2000
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MONTH OF MEALS-QUICK & EASY MENUS FOR PEOPLE WITH DIABETES
American Diabetes Association, 1998
*Five different books are available: Ethnic Delights, Classic cooking, Old-Time Favorites, Vegetarian Pleasures, and Meals in Minutes.
*Split pages enable you to choose from 28 different breakfast, lunch, and dinner options, and your calories and diabetic exchanges are automatically calculated!
*Great value for your money, for you get over 20,000 daily menu combinations!
COOKING WITH THE DIABETIC CHEF BY CHRIS SMITH
American Diabetes Association, 2000
*First cookbook for people with diabetes by a chef with diabetes.
*There are 150 sinfully satisfying recipes-everything from appetizers to entrees to desserts-arranged by season so that the freshest ingredients can always be used.
*Imagine sinking your teeth into chocolate chip pancakes or dreamy chocolate cake? You'll find these recipes, plus lots more!
101 TIP BOOKS
American Diabetes Association, 2000
*Five different tip books available: 101 Medication Tips for People with Diabetes, 101 Tips for Improving Your Blood Sugar, 101 Tips for Staying Healthy with Diabetes, 101 Nutrition Tips for People with Diabetes, and 101 Foot Care Tips for People with Diabetes.
*You can find 500+ split second tips that keeps you healthier from head to toe-what a great way to find your answers quickly and easily!
*The fun illustrations and easy reading makes learning about diabetes fun.
CARING FOR THE DIABETIC SOUL
American Diabetes Association, 1997
*An easy, fast read, this popular book helps you cope with denial, control stress and anger, build self esteem, give perfection the big push off and even use humor to defuse potentially explosive situations and gain a new lease on life.
*This book is about parts of people with diabetes that cannot be visibly seen-their thoughts, feelings, intuitions, hopes, dreams and fears.
*Wonderful book to have by your most comfortable chair or bedside, for the easy reading and content is centered around self reflection.
DIABETES BURNOUT BY William H. Polonsky, Ph D, DCE
American Diabetes Association, 1999
*Living with diabetes is hard. This book understands the emotional rollercoaster and gives you the tools you need to keep from being overwhelmed.
*Written with compassion and a sprinkle of humor, it helps you pinpoint if you've hit diabetes burnout.
*Surprising yet true findings detail why you don't need to be a perfectionist and help you find new ways to recognize and overcome depression, frustration with your helath care team and other obstacles.
ABOUT DIETITIAN JANE...
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 Paul Sands Live Show. She is the author of FLAX YOUR WAY TO BETTER HEALTH (Spring 2001). If you have any questions or comments, please feel free to contact Jane at (309)764-7557 or email her at dietitianjane@yahoo.com.
Printable Recipe
BROWN BAG FLAG - REBECCA WOOD
06/29/2000
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MATERIALS NEEDED:
Wooden frame of choice
Brown grocery bag or heavy brown wrapping paper
Acrylic paints: Antique White; Midnite Blue; Red Iron Oxide; Black
Paint brush
Old toothbrush or spatter brush
Sandpaper
Pencil
Scissors
1. Sand frame before beginning to paint.
2. Base coat frame with Midnite Blue. Let dry. Sand edges of frame for an antique look.
3. Measure and cut brown paper to fit inside frame measurement. Draw flag design of choice. Remember to keep number of stripes uneven. Don't forget to add "field" and star or stars.
4. Paint stripes with red oxide and a thin coat of antique white. Allow brown paper to show through when painting the antique white stripes. Paint the field with Midnite blue and the star with Antique white.
5. Using thinned black paint, spatter the flag. Let dry.
6. Slip flag into frame and finish the back of frame as desired.
RAG BALLS
Tear tea dyed calicos (red, white and blue) into 1" x 12" strips. Using 3" styrofoam balls and tacky glue, wrap strips in place; covering entire ball.
TIN CAN LUMINARIES
Materials needed:
Tin cans, size as desired
Acrylic paint: Black; Burnt Sienna
Nail
Wire for handle (16 or 18 gauge)
Tea light votives
Sponge
Hammer
1. Mix black and burnt sienna to resemble "rust". Sponge mixture onto cans to create rusty appearance. Paint inside of cans with black. Let dry.
2. Using small nail and hammer, punch holes into cans in desired pattern. Stuffing the cans with wood or other "hard" objects will keep cans from flattening out.
3. Add holes on either side of cans. Cut wire into 18" pieces and slip ends through side holes and fasten with pliers.
4. Insert tea light votive inside can. If needed, make holes in cans larger so light shines through.
Printable Recipe
CARIBBEAN CRAB CAKES
10/20/2000
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1 pound Snow crab meat
1 pound Surimi crab meat
4 eggs
4 ounces onions, diced fine
2 ounces red pepper, diced fine
1/2 cup cilantro, fresh, chopped fine
1-2 teaspoons Tabasco Habanero Sauce
1 teaspoon Kosher salt
1 tablespoon garlic, minced
White Japanese bread crumbs as needed
1. Pulse both crab meats in food processor to shred.
2. Add eggs, tabasco, salt and garlic.
3. Transfer to large mixing bowl.
4. Fold in peppers, onions and cilantro. Add bread crumbs until mixture is dry enough to pull away from side of bowl.
5. Roll into 3 ounce balls. Preheat saute pan. Brown on both sides 2-3 minutes. Flatten with a spatula after turning.
Makes 4 servings of 3 crab cakes per serving.
Printable Recipe
CHEESE DIPS - MOLLY PELZER/DAIRY COUNCIL
11/21/2000
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BRIE CHEESE DELIGHT
Top a wheel of Brie with walnut halves and brown sugar. Bake in a moderate (350 degree) oven about 10 minutes. Serve with crackers, apples or pear wedges as dippers.
DIP WITH ZIP
Mix together four ounces of Blue cheese with 16 ounces cottage cheese on high speed in blender until well blended, about 3 minutes. Stir in 1/2 cup of chopped walnuts and 2 tablespoons of honey. Refrigerate covered for one to two hours before serving.
Printable Recipe
CHEF JEFF'S CRAB CAKES
09/13/2000
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2 lbs. crab meat (water squeezed out)
1 red pepper, finely diced
1 green pepper, finely diced
1/2 cup diced green onion
1/4 cup horseradish
1-1/2 cups mayonnaise
1-1/2 cups bread crumbs
2 eggs
Combine all ingredients in a large bowl except bread crumbs. Mix well. Add bread crumbs to bind mixture. Saute and serve with your choice of sauce.
Printable Recipe
CHEF RICK'S RECIPES 7/26/2000
07/26/2000
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CHEF RICK'S GRILLED VEGETABLE NAPOLEON W/SMOKED RED PEPPER SAUCE
2 medium sized Portobello mushroom caps (baseball sized)
1 yellow squash, fat and short - 2will need one slice 1/4" thick
1 zucchini, fat and short - will need one sliced 1/4" thick
1 eggplant, fat and short - will need one slice 1/4" thick
Fresh Mozzarella cheese in liquid
1 jar of roasted red peppers
Hickory smoked seasoning
Basil flavored olive oil, 1/2 cup
Minced onion, 1/4 cup
Chopped fresh parsley, 1/4 cup
Lawry's seasoned salt
Balsamic vinegar, 1/4 cup
Sprig of fresh Rosemary for garnish
Slice squash, zucchini, and eggplant at an angle to match approximate size of mushroom caps, about 1/4 inch thick. Mix oil, garlic, parsley, seasoned salt, smoked seasoning, and vinegar and baste onto vegetable slices. Place vegetable on grill, basted side down. Baste other side, and set aside. Puree roasted red peppers and add mixture to puree. Mix well, and heat. While veggies are gilling, cut fresh mozzarella into thin slices...you want the heat from the vegetables to melt this cheese when you put napoleon together. Ensure not to overcook the vegetables...you are looking for just past al dente (a little bite left in vegetables.)
Assemble in this order on plate:
Mushroom cap on bottom, layer of cheese, zucchini, cheese, squash, cheese, other mushroom cap. "Spear" the napoleon with the sprig of rosemary. This not only acts as a garnish, but holds napoleon together. Pour red pepper sauce around base and serve! Enjoy!
CHEF RICK'S TROPICAL SHRIMP SALAD
6 medium sized fresh or frozen shrimp
1 mango, not quite ripe, cut into chunks
2 kiwi, skinned and sliced
1 red bell pepper, cut into strips
Fresh pineapple or canned chunks, 1 cup
1 can Mandarin oranges
1 bag of Spring Mix, or salad mix of choice
1 Belgian endive (garnish)
Sweet and sour dressing
Toasted coconut
Use a made-for-grill basket with small holes. Place shrimp, mango, pineapple, kiwi, red pepper, and oranges in mixing bowl. Add enough dressing to cover each piece, but don't drown it! Pour mixture into bowl on grill and cook until shrimp is fully cooked (white) about 4 minutes. When done, pull off of grill and let cool. Spoon over greens, add a little dressing, garnish with coconut and serve.
Enjoy!!
CHEF RICK'S BANANAS FOSTER - serves 4
4 medium bananas, still a little green on skin
1/2 cup of butter
1-1/2 cups of brown sugar, packed
1/2 cup of 99 Bananas (liqueur)
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
splash of lemon juice
dash of cinnamon
1/2 gallon of Banana Pudding Ice Cream
Melt butter in medium saucepan. Add brown sugar and saute over medium heat until melted/runny. Add bananas, extracts, anda cinnamon. Saute for about one minute. Be sure not to overcook or bananas will fall apart. Add 99 Bananas and ignite. Spoon mixture ober bananas while still flaming. Fire will burn off the alcohol and leave that great banana flavor! When flames die down, spoon warm mixture over ice cream and serve immediately!
Enjoy!!
CHEF RICK'S GRILLED LEMON CHICKEN ALFREDO
SAUCE:
2 sticks of BUTTER (not margarine)
1 quart of heavy whipping cream (liquid)
grated Parmesan cheese
Minced roasted garlic, 2 tablespoons
hickory smoked seasoning, 1 teaspoon
Lemon pepper seasoning, 1 teaspoon
Lemon juice, 2 tablespoons
Basil Fettuccini
CHICKEN:
2 whole chicken breasts, split and pounded flat for even cooking
4 tablespoons of lemon pepper
4 tablespoons of hickory smoked seasoning
1/2 cup of lemon juice
1 cup white wine
Combine lemon pepper, hickory smoked seasoning, and lemon juice and wine. Mix well and marinade for 4 to 8 hours. If you want to use marinade to baste chicken as it grills, make sure you bring marinade to a boil first! Grill until cooked but not dried out. When done, cut into "fingers" and serve over sauce and noodles.
Melt butter in saute or sauce pan over medium heat. Add minced garlic, hickory seasoning, and lemon pepper and saute until you can smell the garlic (this will release the maximum flavor from the seasonings.) Add heavy cream and heat until it comes to just below a simmer. Add splash of lemon juice and handful of Parmesan cheese, and stir constantly until thoroughly mixed. Proper consistency will be nappe' (coats the back of a spoon). Garnish with chopped fresh green onions and tomatoes.
HINTS:
1. Don't be afraid if sauce comes to a heavy simmer, just keep stirring to prevent it from sticking, and it won't break or burn.
2. Remember, this sauce will thicken more as it cools from the pan, so leave it just a little "wetter" than you think is perfect, and it will "warm" to the perfect consistency.
3. Don't make this sauce until noodles are done and you're ready to eat. This sauce does not hold well (will break or separate if sits too long, even heated).
Enjoy!!
Printable Recipe
CHICKEN LIPS, ETC (PETER HARMAN)
06/01/2000
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CHICKEN LIPS
2 pounds voluptuous chicken breasts
2 pounds flour
1 quart buttermilk
2 tablespoons kosher salt
4 tablespoons black pepper
Buy fresh boneless chicken breasts, big, jumbo babies, wash thoroughly then place on a cutting board, use a sharp knife to remove any fat or skin. Cut chicken into long strips about as thick as your thumb. Put the flour into a bowl and season it with salt and pepper. Pour the buttermilk into a bowl. Make sure the bowls you use are large enough to handle the chicken when it is added. Dip the chicken a few strips at a time into the flour, then buttermilk, then back to the flour. Coat well in each stage. Place them on a platter as they are breaded and reserve until cooking.
Heat frying oil in a large skillet or pot, fry daddy or outdoor cooker to 350 degrees. Fry the lips in batches and place them on a platter lined with paper towels. Dip the lips into the hot lip sauce and put onto a serving platter. Serve immediately with Budweiser Blue Cheese Dressing on the side.
HOT LIP SAUCE
1 pound butter
2 cups hot sauce
1 tablespoon granulated garlic
Melt the butter in a pan large enough to hold it, do not allow it to boil. Pour the butter into a blender. Turn blender on to high, hopefully remembering to put the cover on first. Slowly pour in in hot sauce until it is incorporated, the sauce should be bright orange and become emulsified or slightly thick, add garlic and blend for about 30 seconds. This is Hot Lip Sauce.
If you have any left over pour it into a jug, cover it and save at room temperature until next time. Hot Lip Sauce should keep at room temperature for at least three days.
BUDWEISER BLUE CHEESE DRESSING
1 pint heavy mayonnaise
1/3 cup buttermilk
1 large swig of Bud Fat
1 teaspoon granulated garlic
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon chopped parsley
1 pound Maytag blue cheese crumbles
Put everything except the blue cheese into a large bowl, mix well. Add the blue cheese and lightly stir in. Some recipes are just that simple.
CHICKEN LIP PO BOY
Large Chicken lips, swimming in Hot Lip Sauce
Budweiser Blue Cheese Dressing
One 10" long French bread
Follow the recipe for chicken lips. You'll need 4 large lips for each Po Boy. Get some good French bread. Slice it in half lengthwise, but don't cut all the way through. Place the chicken lips into the bread and smother with Blue Cheese Dressing! Wow! Life just doesn't get any better than this.
This is one of those things in life that while you're eating, you think "Man, this experience makes me feel sorry for everybody else in the world!" Just like being in love! Only with a sandwich!
Printable Recipe
CLAY POT CENTERPIECE - REBECCA WOOD
05/23/2000
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MATERIALS NEEDED:
10" clay saucer
6" clay saucer
4" clay pot
Three 2" clay pots
Three 1" clay pots
Two small bird houses (wooden, tin, etc)
Two mini birds
Sheet moss
Spanish moss
Embellishments as desired: see directions for suggestions
1. Turn the saucers upside down. Glue sheet moss to the sides. Turn the saucers up to the right side.
2. Use glue gun to make a thin line of glue around the rim of a 1" clay pot. Place another small pot on top of it to create a pedestal for one birdhouse. Add Spanish moss around the middle of the pedestal to cover the rim of the second pot.
3. To create the pedestal for the bottom of the arrangement, cover the edge of 4" pot with hot glue and turn upside down in the middle of the 10" saucer. Glue the 6" saucer to the top of the 4" bottom of the 4" pot.
4. Glue the 1" pots onto the 6" saucer. Glue the birdhouses to 1" pots and stuff them with Spanish moss. Place the birds in the opening.
5. Fill the 2" pots with flowers, candy, or birdseed. Embellish as desired.
Printable Recipe
COOKING HEALTHY ACROSS AMERICA - JOANNA LUND
01/03/2000
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MAPLE MAJESTIC APPLE PIE - Serves 8
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
3/4 cup Cary's Sugar Free Maple Syrup
1/2 cup water
3 cups (6 small) cored, peeled, and sliced cooking apples
1/4 cup raisins
1 (6-ounce) Keebler graham cracker pie crust
2 tablespoons purchased graham cracker crumbs or 2 (2-1/2") graham crackers, made into crumbs
2 tablespoons (1/2 ounce) chopped walnuts
Preheat oven to 350 degrees. In a medium saucepan, combine dry pudding mix, maple syrup, and water. Add apples and raisins. Mix well to combine. Cook over medium heat for 6 to 8 minutes or until mixture starts to thicken and apples soften, stirring often. Spoon hot mixture into pie crust. Evenly sprinkle cracker crumbs and walnuts over top. Bake for 30 minutes. Place pie plate on a wire rack and let set for 15 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.
Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1 Slider, 11 Optional Calories
190 Calories, 6 gm Fat, 2 gm Protein, 32 gm Carbohydrate, 256 mg Sodium, 6 mg Calcium, 2 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate, 1 Fruit, 1 Fat
=================================
JUST PLAIN GOOD GREEN BEAN BAKE - Serves 6
1 (10-3/4 ounce) can healthy Request Cream of Mushroom Soup
2 tablespoons Land O Lakes no-fat sour cream
1/2 teaspoon Worcestershire sauce
1/2 cup + 1 tablespoon (2-1/4 ounces) shredded Kraft reduced-fat Cheddar cheese
3/4 cup (2-1/8 ounces) coarsely crushed Durkee's onion rings
4 cups (two 16-ounce cans) cut green beans, rinsed and drained
1/2 cup finely chopped onion
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine mushroom soup, sour cream, and Worcestershire sauce. Stir in Cheddar cheese and 1/4 cup crushed onion rings. Add green beans and chopped onion. Mix well to combine. Spread mixture into prepared baking dish. Evenly sprinkle remaining 1/2 cup crushed onion rings over top. Bake for 30 to 35 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
Each serving equals:
HE: 1-1/2 Vegetable, 1/2 Bread, 1/2 Protein, 1/4 Slider, 13 Optional Calories
95 Calories, 3 gm Fat, 5 gm Protein, 12 gm Carbohydrate, 265 mg Sodium, 187 mg Calcium, 2 gm Fiber
DIABETIC: 1-1/2 Vegetable, 1/2 Starch/Carbohydrate, 1/2 Fat
=================================
WAIKIKI LEMON COCONUT CREAM PIE - Serves 8
2 (4-serving) packages JELL-O sugar-free instant vanilla pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
1-1/3 cups Carnation nonfat Dry Milk Powder
2 cups Diet Mountain Dew
1/2 cup Cool Whip Free
1 teaspoon coconut extract
1/4 cup flaked coconut
1 (6-ounce) Keebler graham cracker pie crust
1 tablespoon purchased graham cracker crumbs or 1 (2-1/2") graham cracker made into crumbs
In a large bowl, combine dry pudding mixes, dry gelatin, and dry milk powder. Add Diet Mountain Dew. Mix well using a wire whisk. Blend in Cool Whip Free and coconut extract. Add 2 tablespoons coconut. Mix well to combine. Spread mixture into pie crust. In a small bowl, combine graham cracker crumbs and remaining 2 tablepsoons coconut. Evenly sprinkle crumb mixture over top. Refrigerate for at least 1 hour. Cut into 8 servings.
HINT: A self-seal sandwich bag works great for crushing graham cracker.
Each serving equals:
HE: 1/2 Skim Milk, 1/2 Bread, 1 Slider, 18 Optional Calories
194 Calories, 6 gm Fat, 5 gm Protein, 30 gm Carbohydrate, 549 mg Sodium, 140 mg Calcium, 1 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate, 1 Fat, 1/2 Skim Milk
===============
FRUIT KOLACHES - Serves 16
16 Rhodes frozen yeast dinner rolls
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free cherry gelatin
2 cups (one 16-ounce can) tart red cherries, packed in water, drained, and 1/2 cup liquid reserved
1/2 teaspoon almond extract
Preheat oven to 400 degrees. Spray two large baking sheets with butter-flavored cooking spray. Evenly space frozen rolls on prepared baking sheets. Cover each sheet with a cloth and let rolls thaw and rise. In a large saucepan, combine dry pudding mix, dry gelatin, and reserved cherry liquid. Stir in cherries. Cook over medium heat until mixture thickens and starts to boil, stirring often, being careful not to crush cherries. Remove from heat. Stir in almond extract. Make an indentation in the center of each roll. Spoon a full 1 tablespoon of filling mixture into center of each roll. Cover with cloths again and let rolls rest for 10 minutes. Bake for 12 to 15 minutes or until golden brown. Lightly spray rolls with butter-flavored cooking spray. Place baking sheets on a wire rack and let set for 5 minutes. Remove rolls from baking sheets and continue cooling on wire rack.
HINT: Use any complementary fruit, gelatin, and extract of your choice.
Each serving equals:
HE: 1 Bread, 1/4 Fruit, 7 Optional Calories
93 Calories, 1 gm Fat, 3 gm Protein, 18 gm Carbohydrate, 132 mg Sodium, 3 mg Calcium, 1 gm Fiber
DIABETIC: 1 Starch
=========================
CLASSIC CHICKEN A LA KING - Serves 6
1 (12-ounce) jar Heinz Fat Free Chicken Gravy
1-1/2 cups frozen peas, thawed
1/4 cup (one 2-ounce jar) chopped pimiento, undrained
1/8 teaspoon ground sage
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
2 full cups (12 ounces) diced cooked chicken breast
3/4 cup Land O Lakes no-fat sour cream
In a large skillet, combine chicken gravy, peas, and undrained pimiento. Stir in sage, parsley flakes, and black pepper. Add chicken. Mix well to combine. Cook over medium heat for 5 minutes, stirring occasionally. Stir in sour cream. Lower heat and simmer for 3 to 4 minutes or until mixture is heated through, stirring often.
HINT: 1. Thaw peas by placing in a colander and rinsing under hot water for one minute. 2. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
Each serving equals:
HE: 2 Protein, 1/2 Bread, 1/2 Slider, 15 Optional Calories
162 Calories, 2 gm Fat, 22 gm Protein, 14 gm Carbohydrate, 420 mg Sodium, 60 mg Calcium, 2 gm Fiber
DIABETIC: 2 Meat, 1 Starch/Carbohydrate
======================
SEATTLE SHRIMP SALAD - Serves 6
3/4 cup Kraft fat-free mayonnaise
1/4 cup Kraft Fat Free French Dressing
1/4 cup sweet pickle relish
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
3 cups cooked shell macaroni, rinsed and drained
1 cup finely chopped cauliflower
1 cup sliced celery
1 (6-ounce) package frozen cooked shrimp, thawed
In a large bowl, combine mayonnaise, French dressing, pickle relish, onion flakes, parsley flakes, and black pepper. Add macaroni, cauliflower, and celery. Mix well to combine. Fold in shrimp. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
HINT: 1. 2 cups uncooked shell macaroni usually cooks to about 3 cups. 2. Thaw shrimp by placing in a colander and rinsing under hot water for one minute. 3. Canned shrimp, rinsed and drained, may be substituted for frozen.
Each serving equals:
HE: 1 Protein, 1 Bread, 2/3 Vegetable, 1/2 Slider, 6 Optional Calories
161 Calories, 1 gm Fat, 9 gm Protein, 29 gm Carbohydrate, 481 Sodium, 24 mg Calcium, 1 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate, 1 Meat, 1/2 Vegetable
==========
AMBROSIA - Serves 4
1 cup (one 8-ounce can) pineapple chunks, packed in fruit juice, undrained
1 teaspoon coconut extract
2 (medium-sized) oranges, peeled, seeded, and cut into chunks
1 cup (1 medium) sliced banana
2 tablespoons flaked coconut
In a medium bowl, combine undrained pineapple and coconut extract. Stir in orange chunks and sliced banana. Evenly spoon mixture into 4 dessert dishes. Top each with 1-1/2 teaspoons coconut.
HINT: To prevent banana from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
Each serving equals:
HE: 1-1/2 Fruit, 8 Optional Calories
93 Calories, 1 gm Protein, 20 gm Carbohydrate, 7 mg Sodium, 31 mg Calcium, 3 gm Fiber
DIABETIC: 1-1/2 Fruit
===============
GRINGO NACHOS - Serves 4
10 ounces (one 16-ounce can) pinto beans, rinsed and drained
1 teaspoon chili seasoning
1/2 cup chunky salsa (mild, medium, or hot)
24 oven-baked corn tortilla chips
1 cup peeled and chopped fresh tomato
1/2 cup thinly sliced pickled jalapeno chilies (optional)
1 cup + 2 tablespoons (4-1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 400 degrees. In a medium saucepan, mash pinto beans with a fork. Stir in chili seasoning and salsa. Cook over medium heat until mixture is hot, stirring often. Remove from heat. Spoon 1 full tablespoon bean mixture on top of each tortilla chip and arrange chips in a single layer on a large baking sheet. Evenly sprinkle tomato and chilies over chips. Sprinkle Cheddar cheese evenly over top. Bake for 3 to 5 minutes. Divide into 4 servings. Serve hot.
Each serving equals:
HE: 2-3/4 Protein, 1 Bread, 1 Vegetable
206 Calories, 6 gm Fat, 13 gm Protein, 25 gm Carbohydrate, 836 mg Sodium, 268 mg Calcium, 5 gm Fiber
DIABETIC: 2 Meat, 1 Starch, 1 Vegetable
Printable Recipe
DALTON'S SOUP, SALAD & CHICKEN WRAP
07/13/2000
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SPICY GAZPACHO
2 bottles (32 oz. ea.) bloody Mary mix or tomato juice
1 green bell pepper diced in 1/2" pieces
1 yellow bell pepper diced in 1/2" pieces
1 cucumber, seeds removed and diced 1/2"
6 Roma (or 3 regular) tomatoes, diced 1/2"
6 green onions, roots removed, sliced thinly
6 cloves of fresh minced garlic
1 stalk celery chopped finely
1 cup corn kernels (preferably fresh from the cob)
1/2 cup fresh finely chopped cilantro (Mexican parsley)
Juice from 2 lemons
1 tablespoon Worcestershire sauce
Tabasco, salt and freshly ground black pepper to taste
Sour cream and/or lemon wheels for garnishing
In a large bowl, combine first 12 ingredients and mix well with a spoon. Season to taste with tabasco, salt and pepper. Place it in the refrigerator for one hour. Serve in large bowls garnished with a dollop of sour cream and a lemon wheel.
ROASTED GARLIC POTATO SALAD
2 lbs. red-skinned potatoes; scuffed and cut into 1" chunks
8 cloves fresh garlic, peeled and roughly chopped
1 medium yellow onion, peeled and cut top to bottom in 1/2" slices
1 green bell pepper, sliced into 1/2" slices 1" long
1 red bell pepper, sliced into 1/2" slices 1" long
Olive oil, salt and freshly ground black pepper to taste
4 hard cooked eggs
1/2 bunch finely chopped parsley
Balsamic vinegar to taste
In a large mixing bowl, combine the first 5 ingredients and mix well to combine. In a thin stream pour just enough olive oil over the mixture to coat. Season lightly with salt and pepper. Toss the mixture to coat all ingredients with the oil. Bake in a 375 degree oven, stirring 3 times for 45 minutes or until the potatoes are just fork tender. Remove to the refrigerator until thoroughly chilled. Chop the eggs and add to the potato mixture along with the parsley. Toss lightly with just enough vinegar to taste. Season again with salt and pepper to taste and serve immediately.
SOUTHWESTERN CHICKEN WRAP
1/2 cup Ranch dressing
1/2 cup your favorite salsa
4 garden vegetable wrap tortillas
2 one pound packages pre-cooked, cut fajita chicken breast meat
1 head romaine lettuce, trimmed, rinsed and sliced 1/4"
1/2 red onion, sliced thinly
2 large tomatoes, sliced 1/4" thick
1/2 pound shredded taco cheese
Combine the salsa and ranch dressing in a bowl and season with salt and pepper to taste. Lay out all four wrap tortillas on a table. Spread 1/4 cup of the dressing mix on each wrap. Arrange 1/4 of the lettuce down the middle of each wrap. Top the lettuce with tomatoes, shredded cheese, onion and strips of chicken. Grasp one side of the wrap and fold it over the pile of ingredients. Pull ingredients in the folded flap back towards you to tighten it up a bit. Roll the tightened wrap away from you until it is completely rolled up. Wrap in waxed paper until ready to serve or cut in half and serve with spicy gazpacho and roasted garlic potato salad for a light summer supper.
Printable Recipe
FALL APPLE SWAG BY MURLENE INEICHEN
09/27/2000
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6 apples, firm, not mushy or soft
Prepare apples by slicing 1/4" slices from top of apple to bottom. Have solution of Fruit Fresh or 1teaspoon bleach, 1/4 cup lemon juice, 1/4 cup H2o (water). Soak apples. Drain. Place on bakers rack over cookie sheet. Bake in very low oven 150 degrees till apples are dried, about 2 hours. Allow apples to cool. If still rubbery allow to air dry a day or two.
Braid a 1 raffia or purchase at craft store (
Spanish moss
German statice or Baby's Breath
3 sprigs eucalyptus (green)
Preserved oak leaves
18 pieces Wheat, bearded or plain
6 Cinnamon sticks, 3" each
Extra raffia for bow (may be alternative color)
Wooden or tin heart 3"
Glue sticks (4-6) Prefer hot melt, not low temp
Clear acrylic sealer
Everything is done by layering. Have fun and be creative!!
Spread thin stream of glue along raffia. Cover with about 2 handfuls of moss spread evenly. Add stream of glue in 1" sections and glue moss oak leaves skipping about 3" sections, leaving open to end of braid. Place dried apples on open uncovered sections between leaves sections. Glue. Fill in around apples and leaves with Baby's Breath or statice. Glue. Add eucalyptus leaves to apples. Glue. Add broken cinnamon sticks on top of apple slices. Glue. Place wheat where needed - breaking off about 3-4" lengths. Glue. Place raffia bow at top of braid under 1st leaf grouping. Glue or tie from back. Top off at bottom with heart. Secure with glue and spray with clear acrylic sealer.
Printable Recipe
FAT JACK'S VEGGIE DIP
10/10/2000
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1 pkg. 8 oz. cream cheese (softened)
1 cup Fat Jack's "Q" sauce (Mild or Hot & Spicy)*
Mix together, let sit in refrigerator for 30 minutes. Serve with assorted veggies.
*Note: Fat Jack's "Q" Sauces are all natural and fat free!
Printable Recipe
FOOD FUN FOR KIDS (AND ADULTS) - JAN TEMPLE
06/05/2000
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The following ideas are a fun, yet nutritious way to spend some time with children:
GOIN' FISHIN' IN THE OCEAN
1 cup vanilla yogurt with several drops of blue food coloring stirred in (ocean)
Fish shaped crackers (fish)
Carrot sticks (fishing pole)
Pour "blue-yogurt" ocean into a shallow plate. (Note: amount will vary depending on the dish and the appetite of the fisherman). Sprinkle fish crackers over the ocean. Use carrot stick pole to "fish" for the crackers. (Note: the flavor of the carrot, cheddar crackers and yogurt is amazingly very good.)
GOIN' FISHIN' FOR FRUIT
1 cup peach flavored yogurt with several drops of blue food coloring stirred in (ocean)
Fruit (red grapes and strawberry halves work well as fish)
Pretzel sticks (fishing pole)
Pour "blue-yogurt" ocean into a shallow plate. Add fruit fish. Use pretzel stick to "Fish for Fruit".
GOIN' FISHIN'
Begin by preparing the "fish." Combine in a plastic bag or bowl 1 cup each of 3 or more different ready to eat breakfast cereals. (Low sugar, high fiber choices are great. Examples: Multi-Grain Cheerios, Honey Nut Shredded Wheat, Crispix). Give each fisherman:
1 cup of cereal mixture (fish)
1 Tablespoon of peanut butter (bait)
1 or 2 pretzel rods (fishing pole)
Put some bait (peanut butter) on the end of the pole (pretzel) and go fishin' in the cereal mixture.
(NOTE: All 3 methods got A+ ratings when kid tested)
VEGETABLE BOBBERS
For each bobber, use 1 cherry tomato cut in half; 1 carrot stick (4 inches by 1/4); and one slice of cucumber. To make a bobber, string a tomato half followed by the cucumber slice and the other tomato half onto the carrot stick.
FRUIT SALSA WITH CINNAMON TORTILLA TIES
Even if kids don't like tomato salsa, they will like this. Increase the orange juice and it makes a tasty fruit smoothie.
1 large red delicious apple
1 cup strawberries, fresh or frozen
1 kiwi, peeled
1 can mandarin oranges, drained
1 cup peaches, fresh, frozen or canned
2 tablespoons apricot or strawberry jam
2 tablespoons brown sugar
1/4 cup orange juice
Place all fruit in a food processor and pulse until the consistency of salsa. Add jam, brown sugar and juice. Serve with Cinnamon Ties or Chips.
Adapted from Healthy Food for Healthy Kids, Bridget Swinney, Meadowbrook Press. ISBN 0-671-31725-3
CINNAMON TIES - a tasty low-fat snack
Preheat oven to 450 degrees. Cut 7 small flour tortillas into 6 wedges each. OR in honor of Father's Day, cut the tortillas into necktie or bow tie shapes. Brush cut tortillas with water. Sprinkle with a mixture of 1 tablespoon sugar and 1/2 tablespoon cinnamon. Bake 5-10 minutes or until crisp. Serve with Fruit Salsa.
Adapted from Healthy Food for Healthy Kids, Bridget Swinney, Meadowbrook Press. ISBN 0-671-31725-3
Printable Recipe
GRILLING OUT WITH MIKE REEH
06/21/2000
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GRILLED SWEET CORN
Peel back husk and remove corn silk. Replace husk and tie end with butcher's twine. Place corn in water for 10-20 minutes. Remove and grill over medium coals for about 20-30 minutes. Husk may burn slightly, that's OK. Serve hot with butter, salt and pepper.
GRILLED VEGETABLE MARINADE
1 cup olive oil
1 cup balsamic vinegar
1 cup loosely packed fresh basil, chopped
1/4 cup fresh garlic
1 teaspoon fresh ground pepper
1 teaspoon Dijon mustard
Mix all ingredients. Cut into 1" x 1" pieces (zucchini, yellow squash, portabella, red peppers) and toss in marinade. Let marinate for 20-30 minutes. Skewer vegetables and charbroil over medium heat.
FOIL-BAKED LOBSTER TAIL
One 8 oz. lobster tail
1 oz. butter
1 teaspoon paprika
Foil
Split tail and pull meat from shell. Put meat back in shell and season with butter, salt, pepper and paprika. Foil wrap the tail and place on broiler for about 10-15 minutes.
PORTABELLA FILET
One 4 oz. beef tenderloin
1 large portabella mushroom marinated in vegetable marinade or balsamic vinegar
Season filet with salt and pepper. Grill filet and portabella mushroom. Place portabella on plate and top with filet of beef and frill pick to the top.
Printable Recipe
GUACAMOLE
08/28/2000
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6 ounces silken tofu
2 ripe avacados, halved and pitted
Juice from 1 large lemon
4 scallions, trimmed and thinly sliced
1 large tomato, diced
1 very small clove garlic, crushed or minced
Dash of hot-pepper sauce
Sea salt to taste
Black pepper to taste
1. Place the tofu in the work bowl of a food processor fitted with a metal blade. Puree the tofu and set it aside.
2. Scoop the avocado into a bowl. Add the lemon juice and with a fork mash the avocado coarsely.
3. Stir in the scallions, tomato, and garlic. Add the hot-pepper sauce and stir in the tofu. Season with sea salt and black pepper.
4. Serve the guacamole at room temperature within 3 hours.
Yield: 2 cups
Printable Recipe
HAPPY DOG BAKERY - PEANUT BARKERS
10/09/2000
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1 cup oatmeal
1 cup water
1 cup whole wheat flour
1 cup unbleached white flour
3 tablespoons peanut butter (creamy or chunky)
1 tablespoon vegetable or canola oil
1 tablespoon shortening or margarine
2 tablespoons honey or molasses
Combine water and oats in a large mixing bowl; add honey, peanut butter, oil and shortening mixing well. Add flour to make dough that is not sticky to the touch. Roll dough about 1/4" thick. Cut out and poke with a fork.
Pre heat oven to 325 degrees. Bake 45 minutes. Leave in oven until cool, about one hour. Then serve with a heaping heart of love!
Bone appetite!!!
Printable Recipe
HOME HARDWARE CLEANING RECIPES & OTHER TIPS
03/16/2000
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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 onto 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.
REFRIGERATOR ODORS: To eliminate 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 refrigerator 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.
TO 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 and 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 & TUBS: Mix a solution of 1/2 cup of vinegar, 1 cup of clear ammonia, and 1/4 cup of 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 easier cleaning. Note: never use on the shower or tub floor.
Spray unwanted weeds with vinegar.
Spoonful of vinegar in dog's water will keep fleas and ticks off.
MICE: Don't want to use poison take instant potato mix and put out. They eat it and it swells up in stomach and stops them up. Or mix cocoa in dry plaster. They eat it and it hardens in stomach and stops them up.
GET RID OF CREEPING CHARLIE: Mix 10 ounces of 20-Mule Team Borax in 2-1/2 gallons of water and apply the mixture to the lawn. The Borax doesn't affect the grass, but overwhelms the roots of the Creeping Charlie. Cool weather reduces its effectiveness so apply in late May when the weather starts to warm. The University of Minnesota and Iowa State University have tested this recipe and report good results.
ml conversions: 5 ml = 1.014 teaspoon 30 ml = 1.014 ounce 240 ml = 1.014 cup
Printable Recipe
HOT CHOCOLATE (NOON NEWS)
11/30/2000
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Put 2 cups of milk in a pot and bring to a simmer. Add 3/4 cup chopped chocolate. Stir. Add 1/2 of a vanilla bean. Take a peeler and peel a small peel of orange and drop in. Turn down to simmer. Add fudge or caramel sauce and whisk.
Remove vanilla bean and orange peel.
or Visit the website: www.sunset.com
Printable Recipe
JUNE DAIRY MONTH 2000 - SHAKE UP AND SHAPE UP RECIPES
06/29/2000
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EXTREME VANILLA SHAKE UP
1 cup fat free milk
3/4 cup low fat vanilla bean ice cream
1/2 teaspoon vanilla extract
Combine all ingredients in blender container. Cover and blend at high speed until smooth. Makes 2 servings.
Nutrition facts per serving: calories 150; fat 0 grams, cholesterol 5 milligrams; sodium 97 milligrams; carbohydrates 28 grams; protein 9 grams, calcium 247 milligrams.
KICK THE CAN ICE CREAM
1 cup whipping cream
1 cup half-and-half
1/2 cup sugar
1 teaspoon vanilla
Wash the 3 pound and 1 pound can with lids well. In the small can, mix the whipping cream, half-and-half, sugar and vanilla. Cover with lid and place in center of large can. Pack a layer of crushed ice around the smaller can. Cover with lid. Choose a hard, level surface like a table, driveway, patio, or cement walk and roll the can back and forth for 10 minutes. Use a spatula to scrape the ice cream from can sides to the center. Discard melted ice. Put smaller can back into larger can and add more ice and salt. Roll for 5 more minutes; taste. May add 1/3 cup diced fruit if desired.
Printable Recipe
MAILBOX COVER (REBECCA WOOD)
03/31/2000
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Materials needed:
Fabric of choice (light weight denim, twill or any sport weight cotton)
Scraps of fabric for leaves and flowers...green, yellow, lavender, pink, etc.
Fusible web
Tacky glue
Fusible vinyl
2 lengths of magnetic strip to fit edge of mailbox
Wash and dry fabrics. Do not use fabric softener in the washer or dryer.
Measure your mailbox and check the location of the flag opening. Cut fabric to fit over top of mailbox. Fuse 5/8" wide strips of fusible web to each edge of fabric. To hem, turn under 5/8" along all edges and fuse according to package directions. Mark the opening for the flag on the right side of the fabric. Draw a 1-3/4" square on the fabric and cut out.
Fuse web to wrong side of remaining fabric scraps. Draw and cut out flowers or other designs of choice. Place where desired on cover fabric.
Fuse vinyl to right side of mailbox cover as directed on package. Cut opening in vinyl to match flag opening.
Glue magnetic strip to wrong side of mailbox cover along each short edge. Let dry. Can now be used outside.
Printable Recipe
MARCH NUTRITION MONTH - JAN TEMPLE
03/06/2000
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BAKED FISH WITH RAINBOW SALSA - 4 servings
4 4-ounce fillets of fish (flounder or haddock), fresh or thawed
1 teaspoon paprika
4 tablespoons water
SALSA:
1/2 cup diced pineapple (fresh or canned)
1/2 cup diced peaches
1/4 cup diced green onion
1/2 cup diced bell peppers
1 cup diced tomatoes
2 tablespoons lime juice or juice of 1 fresh lime
Preheat oven to 350 degrees. Place the fish fillets on a baking pan so they are spread evenly apart. Sprinkle the tops of the fish with the paprika then place the water on the tray. Bake until the fish is done - when it flakes apart and is fork tender, about 15-20 minutes.
Meanwhile, place the ingredients for the salsa in a medium-sized bowl and mix well. Serve each fillet of fish with 1/2 cup of salsa on top.
Source: Communicating Food for Health June 1999
2 BEAN PEPPER SALAD - 4 servings
2 cups green beans, canned or frozen - thawed
1 cup canned black beans, drained
1/2 red pepper chopped
1 tomato, cored and chopped
1 tablespoon olive oil
2 tablespoons flavored vinegar
1 teaspoon Italian seasoning mix
4 tablespoons slivered almonds, toasted
Toss all ingredients except almonds in a medium-sized mixing bowl. Refrigerate until ready to serve, up to 24 hours. Top with toasted slivered almonds.
Source: Communicating Food for Health, February 2000
TROPICAL FRUIT SALAD - 2 servings
Colorful, easy and packed with nutrients! Count as 2 fruit servings from the Food Guide Pyramid.
1/3 cup pineapple chunks
1/3 cups mandarin oranges
1/3 cup sliced kiwifruit
1 tablespoon slivered almonds, toasted
Adapted from Tufts University Health & Nutrition Letter, Feb. 2000
SHAMROCK SANDWICHES - 6 servings
12 slices whole wheat bread
1/2 cup reduced fat shredded cheddar cheese
3 hard-cooked eggs, chopped*
1 (6-1/2 ounce) can tuna, drained and flaked
1/2 cup reduced fat mayonnaise
1/2 cup chopped celery (optional)
1/4 cup diced onion (optional)
2 tablespoons green pepper (optional)
Use cookie cutters to cut shamrock shapes from bread. If you don't have a shamrock shape, use heart shapes and join in the center. Combine remaining ingredients. Place filling between bread/shamrock slices. Wrap sandwiches in foil. Refrigerate until ready to use. To serve, heat foil wrapped sandwiches in a 350 degree oven for 15 minutes.
*TIP: No time to hard cook eggs in boiling water? Use the microwave to cook the eggs as scrambled eggs. Chop and add to the mixture. OR, check the dairy case where you shop. Some stores carry packaged hard cooked eggs.
LEMONY SALMON PATTIES - 4 servings
1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
3/4 cup skim milk
1 cup soft bread crumbs
1 egg, beaten
1 teaspoon dried parsley OR 1 tablespoon fresh
1 teaspoon dried minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
LEMON SAUCE:
2 tablespoons margarine
4 teaspoons all-purpose flour
3/4 cup skim milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
Combine the first 9 ingredients; mix well. Spoon into eight greased muffin cups, using 1/4 cup in each. Bake at 350 for 45 minutes or until browned. During the last 15 minutes of baking, prepare sauce by melting margarine in saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve over patties.
Source: Taste of Home, February/March 1996
RAINBOW PASTA SALAD
8 ounces rainbow pasta, cooked
1 cup cooked black beans, drained (canned are fine)
1 cup corn kernels
1 cup sliced carrots
1/2 cup sliced radishes
1/2 cup sliced green onions
1 cup broccoli florets, steamed
1 teaspoon olive oil
1 teaspoon oregano
2 tablespoons flavored vinegar
Cook pasta according to package directions; drain in a colander and rinse with cold water. Allow the pasta to drain more while you prepare the rest of the ingredients. Place all ingredients in a medium-sized mixing bowl. Mix well; refrigerate until ready to serve. Looks and tastes great served on a bed of garden greens.
Source: Communicating Food for Health, May 1999
OH NUTS!
Some of the recipes in this newsletter contain nuts. True, nuts are high in fat and calories, but they have some nutritional benefits that make them better than many fat-laden snacks. The fat in nuts is predominately "good" fat (it's unsaturated) and they also have a few B vitamins, iron and zinc. A real bonus can be their fiber content. Unlike other members of the Food Guide Pyramid protein group, nuts DO contain some fiber.
1 ounce (22 ) Almonds = 174 Calories, 3.1 g Fiber
1 ounce (18 medium) Cashews = 163 Calories, 1.1 g Fiber
1 ounce (36) Peanuts = 165 Calories, 2.6 g Fiber
1 ounce (15 halves) Pecans = 194 Calories, 1.9 g Fiber
1 ounce (14 halves) Walnuts = 182 Calories, 1.4 g Fiber
Printable Recipe
MARDI GRAS MADNESS
02/10/2000
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BRONZED GULF SNAPPER PONTCHARTRAIN
4 filets of Gulf Snapper
4 tablespoons Seafood Madness or Cajun spice blend
Melted margarine or butter
Dip filets in melted margarine. Liberally season both sides with Seafood Madness. Sear in a 400 degree cast iron skillet to lock in natural flavors and juices. Cook about 3 minutes on both sides.
CRABMEAT TOPPING
1 tablespoon butter
1 cup lump crabmeat
1/2 cup sliced mushrooms
1/3 cup chopped green onion
1 cup white wine
Salt and pepper to taste
Sautee crab, mushrooms and onions in butter and add wine and salt and pepper. Allow wine to reduce by half. Ladle over cooked filets.
Tope with Bearnaise Sauce.
CRAWFISH MAGNIFIQUE
1 pound crawfish tail meat
2 tablespoons butter
1 tablespoon chopped garlic
4 tablespoons Seafood Madness or Cajun spice blend
1/2 cup sliced green onions
1/2 cup sliced mushrooms
1/2 cup julienne carrots and zucchini skin
2 cups heavy cream
Sautee all ingredients except cream in a hot skillet. While still warm add cream and reduce by half. Add additional Seafood Madness to taste. Serve over a bed of cooked white rice.
JUMBY
1 cup salad oil
4 cups diced onion
2 cups diced celery
1 cup diced green bell pepper
1 cup diced poblano pepper
3 tablespoons Seafood Madness
1/3 cup chopped garlic
3 pounds cubed smoked ham
3 pounds chopped smoked sausage
3 pounds diced chicken breast
3 tablespoons Seafood Madness
3 pounds medium shrimp
1-1/2 quarts raw long grain rice
6 cups chicken stock
2 tablespoons hot sauce
1 pint crushed tomatoes
Heat oil in a large cast iron pot at medium heat, add onions, celery, peppers and Seafood Madness. Stir frequently for about ten minutes. Add the garlic, ham, sausage and chicken and Seafood Madness. Stir frequently until the chicken is almost cooked. Add shrimp, rice, chicken stock, crushed tomatoes and hot sauce. Reduce heat to low and allow to cook until the rice is done. Jumby should be moist but not soupy. Taste and adjust by adding more Seafood Madness or Hot Sauce.
SEAFOOD MADNESS
1 part kosher salt
1 part black pepper
3/4 part white pepper
1/4 part cayenne pepper
2 parts granulated garlic
1 part granulated onion
2 parts Spanish paprika
2 parts dried whole oregano leaves
2 parts dried whole thyme leaves
Mix all ingredients in a large bowl or toss in a container with a tight fitting lid. Be careful not to get the spices in your eyes or nose while mixing. Why? try it and see! Also keep your pets away from the blending area, as they are very sensitive.
BEARNAISE SAUCE (aka BERNI BOOM BOOM!)
Tarragon Reduction:
1/2 cup cider vinegar
1/2 cup dry white wine
4 tablespoons chopped shallots
2 teaspoons black pepper
1/2 cup dried tarragon leaves
Put all ingredients into a small saucepan, allow this to boil until it is almost dry, like a paste. Do not burn! This reduction will give off some wicked fumes while it reduces so make sure to remove all women, children and girlie men from the immediate area. Allow the reduction to cool and add to the hollandaise. Voila you have now made Bearnaise! Proudly serve Bearnaise on the side of Filet Mignon, roasted meats or anything your Manly heart desires.
Printable Recipe
NUTRITION & OTHER WEBSITES - JANE REINHARDT-MARTIN
04/24/2000
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WIDE RANGE OF NUTRITION TOPICS
www.eatright.org
The American Dietetic Association has great sections on finding a Registered Dietitian in your area, nutrition fact sheets available to anyone, and enormous links to other sites.
www.cspinet.org
Center for Science in the Public Interest, a Washington D.C.-based consumer nutrition advocacy group, has good information on how you as a consumer can help make healthier changes for yourself and the community. It is also the organization that published the Nutrition Action Health letter.
http://navigator.tufts.edu
If you are just starting to surf the web, this website I suggest you check out first. The Tufts University Nutrition Navigator, is a website that rates other nutrition websites. It will most definitely point you in the right directions to accurate information.
www.mayohealth.org
Done by the Mayo Health Oasis, it has great information from the venerable Mayo Clinic. It is easy to find reliable information on this site.
LOSING WEIGHT OR HEALTHIER RECIPES
www.yourbetterhealth.com
Health Management Resources, the leader in weight loss and management programs has this great website which includes a virtual restaurant. This virtual restaurant changes on a monthly basis and will teach you how to eat healthier in restaurants. Make sure to check this out!
www.cyberdiet.com
For no fee, you can access 12 week diet plans, shopping lists, and recipes all done by Registered Dietitians. Eating healthier could not be easier!
www.eDiets.com
Personalized diet plans and weekly support from a Registered Dietitian via e-mail or telephone is just a click away. There is a $10 registration free and $10 per month cost involved.
www.foodfit.com
This fun site has cookng, fitness, and food information all wrapped into bold colored graphics that will keep your attention.
www.firstpath.com
If you have specific questions on nutrition or exercise, this site has the professionals to answer your questions.
SPECIFIC NUTRITION CONCERNS (like eating disorders or cancer):
www.dianadvermstd.com
Diana Dyer, is a three time cancer survivor and Registered Dietitian. Diana has made it her mission to provide information & inspiration for cancer survivors regarding nutritional and lifestyle choices that promote the extension and quality of their lives.
www.afterthediet.com
If you or a loved one has eating disorders, wonderful information and links to available resources can be found at this site.
www.aicr.org
American Institute for Cancer Research
http://diabetes.org
American Diabetes Association
www.amhrt.org
American Heart Association
Printable Recipe
ORANGE OR APPLE SLICE WREATH - REBECCA WOOD
11/10/2000
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SUPPLIES NEEDED:
12" diameter styrofoam wreath or coarse cinnamon wreath
21 dried orange or apple slices
4 clusters of fall colored berries or red lacquered berries
3-1/2 yards #16 ribbon
28-gauge wire for bow
Hot glue gun/glue sticks
Spray adhesive
Cinnamon
If you are using styrofoam wreath, spray with adhesive and dust generously with cinnamon. Tap excess off.
Lay orange or apple slices on wreath at 3 o'clock, 6 o'clock and 9 o'clock positions. Add orange slices in between these positions...leave the top of the wreath open for bow. Add slices to sides of wreath at each position.
Divide 3 berry clusters in half to form six small bunches. Twist stems of each bunch together. Trim stems to 1-1/2" long. Place a bunch of berries between each set of orange/apple slices; glue in place.
Cut a 12" length of ribbon and form into loop. Place ends of loop at top back of wreath to form hanger. Glue into place.
Make a 10 loop bow with loops approximately 7" wide and 8" streamers. Attach to top of wreath...can add a bunch of berries to center of bow if desired.
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FOR FALL WREATH...use desired shape wreath and dried stems, pods, and flowers of choice. I used an 18" oval grape vine wreath...opening it up somewhat. Set the length of the design with sumac; adding cedar roses as the focal point; silk fall leaves to "punch out" the roses...cane swirls too as filler and lotus pods as secondary flowers.
Printable Recipe
PACKING
12/12/2000
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Home Hardware
1716 W 37th St
Davenport, IA 52806
319 391 1255
homehdw@aol.com
GUIDELINES FOR GOOD PACKING
Checklist
Rigid carton with flaps intact
Items wrapped separately
Adequate cushioning material
Strong tape designed for shipping
No string or paper overwrap
Single address label
A clear complete delivery address
A clear complete return address
Duplicate label inside carton
Step-by-step procedures
1) Use a corrugated box.
For best results, use a new box large enough to allow room for adequate cushioning material on all sides of the contents. If the box has already been used, remove old label or other shipment markings form the box check all sides. Never exceed the maximum gross weight for the box, which is usually printed on the bottom flap.
2) Provide internal protection.
To properly cushion the contents of your package, wrap each item separately. Fragile articles need to be protected from each other and separated from the corners and sides of the box to prevent damage.
Various materials can be used for cushioning and protection, including:
Air-encapsulated plastic (bubble wrap)
Expanded polystyrene "peanuts" (may not be suitable for heavy products that can shift while in transport)
Foam-in-place (a foam sprayed into boxes to form a protective mold around contents).
Corrugated dividers.
Paper (crumbled Kraft paper or newspaper)
Use enough cushioning material to insure that the contents won't move easily when you shake the box.
Note: fragile objects require special packing for safe shipment.
3) Close it securely.
Proper closure is just as important as adequate cushioning. For Best results, use one of these types of tape.
Pressure-sensitive plastic or nylon-reinforced tape.
Water-activated paper tape. Use 60-pound grade tape at least three inches wide. Apply three strips to both the top and bottom of the box.
Water-activated reinforced tape. Similar to plain paper tape, except those reinforcing fibers have been added for strength. This tape requires only two center seam strips, in contrast to the six strips necessary for paper tape.
Do Not: use masking tape, duct tape, cellophane tape string, or paper overwrap.
4) Use proper labeling.
For fast and efficient delivery, keep these points in mind when addressing your package:
Always include the receiver's ZIP Code with the complete street address. For international shipments, include a contact name, telephone number, and postal code.
When addressing to a P.O. Box or Rural Route destination provide the recipient's telephone number on the label whenever possible
Include the apartment or unit number, if applicable.
Place the delivery label on the top of the box. To avoid confusing, place only one address label on the box. If using a packing slip, place it on the same surface of the box as the address label.
Cover address label with clear tape to prevent ink from smudging or smearing.
Do not place the label over a seam or closure or on top of sealing tape.
Remove or cross out old address labels or marking on a used box.
Always include your complete return address, including full street address and ZIP Code. For international shipment, include contact name and phone number.
For Added protection, place a duplicate label or other form of identification inside the package.
5) How to pack cookies and candy.
Pack your cookies or candy in airtight containers that are unbreakable and sturdy. (tin or coffee can)
Bar, drip or fruit cookies can best withstand shipping. Tender fragile cookies are apt to break and crumble.
Line container with aluminum foil or plastic food wrap.
Place heaviest cookies at the bottom of the container and layer the wrapped cookies with crumpled paper towel around them. Air popped popcorn is a good filler.
Do not package candies that absorb moisture (caramels, mints, and hard candies) in the same container as those that lose moisture (cookies, fudge, etc.)
Pack container into a box strong enough to protect the container during handling and shipping.
Printable Recipe
PEARS, BERRIES AND YAMS - JAN TEMPLE
11/06/2000
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10 Servings
This refreshing, colorful side dish uses several of the featured "Pick a Better Snack" produce items for November.
1 tablespoon margarine
3 pears and/or apples, cored and cut into chunks
1 can (40 ounces) yams, drained
1/2 teaspoon ground nutmeg
1 can (16 oz.) whole-berry cranberry sauce
1/2 cup orange marmalade
In a skillet, melt margarine over medium heat. Saute pears/apples until crisp-tender. Place pears/apples and yams in a 3 quart casserole coated with nonstick cooking spray. Sprinkle with nutmeg. Combine cranberry sauce and marmalade; spoon over yams. Bake, uncovered, at 350 degrees for 30 minutes.
Adapted from Taste of Home Low-Fat Country Cooking, Reiman Publications, 1997.
Printable Recipe
ROASTED PUMPKIN SEEDS
10/30/2000
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Seeds from 1 pumpkin
Salt
Water
1-1/2 tablespoons butter
1 teaspoon Worcestershire sauce
Seasoned salt
1. Clean seeds and dry thoroughly. Soak in salted water overnight (1-1/2 teaspoons per 2/3 cup water).
2. Drain well and pat out extra moisture with paper towel.
3. Melt 1-1/2 tablespoons butter and 1 teaspoon Worcestershire sauce for every 2 cups of seeds.
4. Mix in seeds.
5. Pour seeds into shallow baking dish. Sprinkle with seasoned salt and bake at 250 degrees for one hour (stir occasionally).
CINNAMON and SUGAR ROASTED PUMPKIN SEEDS:
Follow directions above except DO NOT soak seeds in salt water overnight and leave out Worcestershire sauce. Coat generously with cinnamon and sugar mixture. Mixture consists of 1 part cinnamon and 2 parts sugar.
Printable Recipe
SAVORY SAGE DRESSING - MIKE REEH
11/15/2000
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8 to 10 servings
1 lb. bulk breakfast sausage
2 cups celery, diced
2 cups onions, diced
1 tablespoon fresh garlic
1/2 cup chopped parsley
1 teaspoon black pepper
1-1/2 tablespoons sage
2 ea. eggs, whole
1-1/2 to 2 cups chicken stock
1 lb. French loaf, cubed (1" diced), stale or baked 5 minutes at 350 degrees
1 cup sliced green onion
Brown sausage thoroughly. (Do not drain fat.) Add celery and onion. Cook until veggies are tender. Add 1 tablespoon chopped garlic, parsley, black pepper and sage. Break 2 eggs over stale French bread. Pour sausage mixture over bread and stir. Add green onion. Stir in chicken stock, use as much as you like (not too wet if you're going to stuff bird).
Bake at 350 for 1 hour (in shallow pan or 1-1/2 hours in deep pan).
Printable Recipe
SEASONAL SUGGESTIONS - WINTER 2000 - JAN TEMPLE
12/05/2000
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CASSEROLE SAUCE MIX (Makes 9 'cans' of soup)
Modify the herbs to suit your personal preference.
2 cups instant nonfat dry milk crystals
¾ cup cornstarch
¼ cup reduced sodium chicken bouillon
2 tablespoons dried onion flakes
½ teaspoon dried thyme, crushed
½ teaspoon basil, crushed
¼ teaspoon pepper
Combine all ingredients and store in airtight container.
To use as a substitute for one can condensed soup, mix 1/3-cup dry mix and 1 ¼ cups water in saucepan. Cook and stir until thickened.
G.O.R.P. IN A JAR
Food gifts in a jar seem pretty popular. Both the young and old on your gift list may like receiving this GORP that requires no preparation by the recipient.
In a quart jar, layer the following items:
¾ cup corn and rice cereal squares
¼ cup raisins
¾ cup honey graham cereal
¼ cup mini marshmallows
¾ cup toasted oat cereal
¼ cup candy coated chocolate pieces
¾ cup miniature pretzels
¼ cup peanuts
Put a colorful lid on the jar and you're ready!
HOLIDAY BURGER AND FRIES
If holiday shopping leaves you rushed at mealtime, here's an idea for making even a carryout meal say, "You're Special."
Use green catsup (available in most grocery stores) to draw a pine tree on the dinner plate. Use red catsup to make ornaments and a slice of star fruit or yellow mustard to be the star on top of the tree.
CRYSTAL BALL HOLIDAY SPREAD
This simple recipe has been a tradition with my family for years, but we always garnished it with paprika and pecans. Using red peppers and olives gives it a whole new identity.
8 oz. reduced fat cream cheese
½ cup butter (no substitutions)
¼ teaspoon garlic powder (ok to increase or decrease)
Red pepper
Black olives, sliced
Cream together cheese, butter and garlic. Refrigerate several hours or overnight. Form into a ball shape. Use metal cookie cutters to cut star shapes from red pepper. Put stars and olive slices all over the cheese ball. Serve with Melba rounds or other low-fat crackers.
Adapted from Holiday Food Fun, Publications International, Ltd., 1993
HOLIDAY SNACKS AND TREATS
Get the kids to help you make these festive treats.
RED AND GREEN ORNAMENTS (Makes 12)
Unsweetened applesauce adds a texture to this jigglerâ variation
1-4 serving size sugar free raspberry gelatin
1-4 serving size sugar free lime gelatin
1-cup water, divided
2-cups unsweetened applesauce, divided
Non-dairy whipped topping
6 red and 6 green maraschino cherries
In a bowl, dissolve raspberry gelatin in ½ cup boiling water. Stir in 1-cup applesauce. Pour into 6 muffin cups (about 1/3 cup each) that have been coated with nonstick cooking spray. Repeat, filling six more cups with lime gelatin. Refrigerate for 4 hours or until firm. Loosen gelatin around the edges with a sharp knife; invert onto waxed paper and then transfer to serving plate. Use a plastic bag with a hole snipped from the corner as a pastry bag to pipe topping on each ornament. Add cherries. Adapted from Taste of Home, Nov/Dec 1999.
STAR FRUIT TREES
Make each person their own 'tree' using a thick slice of kiwi fruit as the trunk, a thick slice of orange for the bottom of the tree, a thick slice of apple for the middle to the tree, and half a kiwi fruit as the top of the tree. For a star on top, use either a piece of cheese cut with a star shaped cookie cutter, or a slice of star fruit - carambola.
Printable Recipe
SMOKED TROUT DIP
04/19/2000
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1/2 pound smoked trout
3/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons dill
2 tablespoons horseradish
1/2 cup diced peppers
4 sliced toasted pumpernickel
Break up trout into coarse pieces. Combine trout and next 5 ingredients and serve on toasted pumpernickel.
Serves 4
Printable Recipe
SPRINGTIME FOOD FUN (JAN TEMPLE)
04/03/2000
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ARTICHOKES - Because of their very unusual appearance, many individuals have never experienced an artichoke. I'm hoping that this may be one of your family's new adventures for the year 2000. My children and I associate artichokes with family fun. Since they do take a while to eat, we have a great time talking and laughing as we eat our way to the center of the artichoke. If you are trying to cut down on rich foods, yet want to treat yourself to something special, try an artichoke.
A single artichoke is an unopened flower bud from a thistle-like plant (the Latin name is Cynara scolymus). It is a vegetable that is rich in vitamin C and dietary fiber. In fact, 2/3 of a large artichoke provides 20% of the RDA for vitamin C and 17% of the RDA for Folacin.
There are several parts or layers to an artichoke: The outer leaves are tough and inedible except for a small fleshy part at the base which is very tender. An inedible choke or thistle portion that is surrounded by immature leaves. This part is almost furry or fuzzy in appearance. A round, firm base or bottom that is totally edible. This is the portion referred to as the "heart" of the artichoke. Note: Canned artichoke hearts come from tiny whole artichokes that have almost no choke.
The size of an artichoke indicates where it grew on the stalk - large chokes on the center stalk, smaller ones on side branches, and "baby" chokes at the base. Large chokes (weighing a pound or more) are often stuffed and served as an entree. Medium sized chokes are eaten as an appetizer; baby chokes are often marinated and served in salads and in hot or cold antipastos.
SELECTING - Artichokes are harvested year round but their peak season is March to May. When shopping for an artichoke, look for one that is compact and heavy for its size. The leaves should be thick, firm and tightly closed. If the artichoke squeaks when squeezed, it indicates that the leaves are plump, crisp and fresh. If the leaves are starting to spread apart, the artichoke is past its prime. Tiny holes in the stem end are a sign of worn damage that could be worse inside the artichoke.
STORAGE - Store fresh artichokes in the refrigerator in plastic bags for no more that 4-5 days. To keep them moist, sprinkle a few drops of water in the bag, but don't rinse, wash, or trim before storing. Cooked artichokes may be kept for 4-5 days in the refrigerator.
TO PREPARE AN ARTICHOKE - Cut off the stem and 1 inch of the top of the bud. Trim sharp ends of the leaves with kitchen shears. To MICROWAVE: wrap each artichoke in plastic wrap. Place the wrapped artichoke upside down in a 4-cup glass measure or any microwave safe dish. Cook on high power 4 to 7 minutes for one artichoke. Let stand, still wrapped, 5 minutes.
To add more flavor, 1 put 1/4 cup bottled Italian Dressing into the 4-cup glass measure before adding the artichoke. Cover with waxed paper. Cook in the microwave on Full Power 4-7 minutes or until barely tender. Tip: Check doneness by piercing bottom of artichoke with a fork.
To BOIL: Place trimmed artichoke, stem end down into a pot of boiling water. The addition of 2 tablespoons lemon juice or vinegar will add flavor and aid color retention. Cook for 20 to 40 minutes. When done, an inner leaf will pull out easily. Invert the cooked artichoke in a colander to drain before serving.
To EAT: Eating an artichoke may seem a bit overwhelming the first time. But you will catch on quickly. Begin at the bottom. Remove the leaves one at a time. Dip the fleshy base into a dipping sauce if desired. (SAUCES: melted butter has been a traditional choice, but try a lower calorie choice such as Ranch Dressing.) Holding the leaf curved side down, place the fleshy base into your mouth and draw it between your teeth. This will scrape off the tender flesh but leave the fibrous portion of the leaf. Continue with all the petals until you get to the thin, rose colored petals. The base of these may be cut off and eaten. Next comes the choke that is the fuzzy part. Scrape off all the fuzz leaving a flat, round bottom to the artichoke. This is what you have been working for - the "heart" of the artichoke. You can eat every bite of this part. Cut it into pieces and enjoy!
Source: The University of California at Berkley Wellness Encyclopedia.
EDIBLE EASTER FRUIT BASKETS
3 tablespoons margarine
10.5 oz. bag miniature marshmallows
5 cups multi-grain toasted oat cereal
TOPPINGS:
Reduced fat cream cheese with green food color (grass). Assorted fresh or canned fruit (grapes, berries, cherries). Pretzel twist for the handle.
Melt the margarine in a 2-quart microwave safe dish (full power for 45 to 60 seconds). Stir in marshamallows, coating with margarine. Cook at 60% power for 3-5 minutes, stirring halfway through cooking. Add cereal and stir. Pour into greased 9 x 13 pan.
To make baskets, cut into squares. Use hands to mold into more of a basket shape. Spread with cream cheese to be the grass in the basket. Top with fruit and the basket handle.
Source: Adapated from Communicating Food for Health, April 2000
EDIBLE POTTED FLOWERS
Use the recipe for baskets, except this time use puffed rice cereal instead of the multi-grain. Gather the following ingredients and let your imagination run wild with creativity.
TOPPINGS:
Chocolate flavored peanut butter for the dirt
Pretzel sticks for stems
Sliced banana for flower
Sliced almonds for petals
Green grapes or kiwi for leaves
Cherries for center of flower
Printable Recipe
STAIN REMOVAL - HOME HARDWARE
12/06/2000
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Quick reaction to spills and spots is essential in maintaining the beauty and life of your carpet. Remember that the longer a spill or staining agent is allowed to remain on the carpet, the more difficult it may be to remove. Follow these general procedures for stain removal.
Treat stain as soon as possible, removing spots before they dry.
LIQUIDS: Blot with a clean, white absorbent cloth or paper towel.
SEMI-SOLIDS: Scoop up with a rounded spoon.
SOLIDS: Break up and vacuum as much material as possible.
Use in an inconspicuous area to pretest cleaning agent, using only a small amount to begin the cleaning process. Be sure to work the agent in gently; do not rub into the carpet surface. Work from edges of the spot to center to contain the affected area. Be sure to blot the area thoroughly. Repeat each step until the spot is removed.
Use clean tap water, then blot dry, to remove all traces of the cleaning agent once the spot is removed.
Place layers of white paper towels, weighted with a non staining glass or ceramic object, on the cleaned surface to absorb moisture following cleaning. Allow to remain overnight.
When the affected area is completely dry, vacuum or brush the carpet pile to restore its texture.
CLEANING MATERIALS:
1. Dry cleaning fluid - a nonflammable spot removal liquid.
2. Nail polish remover - amyl acetate often has a banana fragrance. Do NOT use if it contains acetone.
3. Detergent solution - Mix 2 cups of cold water and 1/8 teaspoon mild liquid detergent (no lanolin or bleach).
4. Warm water - lukewarm tap water.
5. Vinegar solution - one part white vinegar to one part water.
6. Ammonia solution - one tablespoon household ammonia to one cup water.
7. Corn meal and borax - use 2 parts corn meal with 1 part borax, sprinkle, leave for an hour and vacuum.
8. Baking soda - liberally sprinkle baking soda on carpet and vacuum after 15 minutes.
STAIN REMOVAL CHART:
Try using the first number to the last.
Alcoholic Beverage - use 3-5-6-4
Candle Wax - use 1-6
Chewing Gum - use 1
Cosmetics - use 2-1-3-6-5-4
Food - use 3-6-5-4
Ink - use 2-1-3-6-5-4
Blood - use 3-6-4
Cement/glue - use 2-1-3-6-5
Coffee - use 3-5-4
Crayon - use 1-3-4
Grease - use 1-7-3-4
Odor - use 8-7
Printable Recipe
STEVE ROSETTI'S GRILLING RECIPES
08/16/2000
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MARINADE FOR PORK TENDERLOIN
1 cup molasses
2 cups Merlot
1/2 cup balsamic vinegar
6 large cloves of garlic
3 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1 tablespoons grated ginger
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon salt
Place pork in marinade for 3 hours. Remove and grill.
MASCARPONE/GRAN MARNIER CREAM
8 oz. Mascarpone cheese
1/4 cup Gran Marnier liquer
1/8 cup Kahlua liquer
1/8 cup vanilla extract
3/4 cup powdered sugar
1 cup heavy whipping cream
Combine all ingredients in an electric mixer, whip until smooth. Chill.
SALAD:
Mescalon greens tossed with grated carrots, red onion, Farmer's Market cucumbers and tomatoes, grilled shrimp and cucumber skewers, and a honey Chipotle vinaigrette.
CHIPOTLE-HONEY VINAIGRETTE
1 whole Chipotle pepper, diced (available at many Mexican food specialty markets, or from The Faithful Pilot)
1/4 cup red wine vinegar
2 tablespoons lemon juice
1-1/4 cups honey
1/2 cup olive oil
Salt to taste
Whisk all ingredients in a mixing bowl and salt to taste.
Printable Recipe
SUMMER GRILLING/RED CROW GRILL
07/18/2000
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GRILLED VEGETABLE LINGUINI TOSSED IN SMOKED TOMATO BROTH W/GOAT CHEESE AND BASIL
1 large portabella cap
1 ear sweet corn
1 large tomato
1 bunch of asparagus (trimmed)
1/8 cup of pine nuts
Toss in olive oil and salt and pepper; grill briefly. Then cool. Make smoked tomato broth and toss everything. Finish by topping with goat cheese and fresh basil.
SMOKED TOMATO BROTH
Cover the bottom of cast iron skillet with evenly spread hickory chips. Turn on high heat. When it starts to smoke, turn flame on low and put tomato on bakers cooling rack and cover all with foil. Let smoke for 10-20 minutes until soft and process with blender and strainer.
TEQUILA LIME MARINADE FOR CHICKEN
2 oz. tequila
1-1/2 roses lime juice
1/4 cup sugar
Mix all together and over chicken. Marinate up to 6 hours.
Make salad:
1 large tomato (diced)
1 large avacado (diced)
1 large mango (diced)
Juice of 1 lime
1 tablespoon olive oil
Salt and pepper to taste
Toss all together and serve immediately.
MANGO POACHED IN CINNAMON-LIME SYRUP
2 cups water
1 cup sugar
2 mangos, cut into 1/2" strips
3 tablespoons lime juice
1 cinnamon stick
Add all to a pot and bring to a boil, then reduce to a simmer and cook until mangoes are tender. Take mangos out and cool. Serve chilled.
JICAMA-APPLE SLAW
1 Jicama (julienned)
1 Granny Smith apple (julienned)
1/4 cup of golden raisins
1 red bell pepper (diced)
1 delicious red apple (julienned)
DRESSING
1/2 cup rice vinegar
1/4 cup sugar
1 oz. Fish sauce*
2 oz. chili sauce (Thai)*
1 oz. mint
Take all ingredients except mint and bring to a boil. Once to a boil, turn off and cool to room temperature and add whole mint and let steep together. Toss with first 4 ingredients and chill.
*Serve within 3 hours.
Printable Recipe
SUPERBOWL SHRIMP REMOULADE
01/26/2000
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2 cups heavy mayonnaise
1/4 cup ketchup
1 teaspoon Tabasco sauce
1 dash Worcestershire sauce
1 tablespoon chopped parsley
1 tablespoon chopped scallion
juice from 1/2 lemon
1 tablespoon Boetje's mustard
1 teaspoon Cajun spice
2 tablespoon fine chopped celery
1 tablespoon horseradish
1 pound cooked large shrimp
Chop parsley, scallions and celery. Mix all ingredients except shrimp. Let sauce stand at least 2 hours. Toss enough sauce on shrimp to cover. Serve on chilled platter along with crisp vegetables.
Printable Recipe
SUPERBOWL SNACKS
01/28/2000
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FOUR CHEESE BALL
1 cup cottage cheese
1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded Colby cheese, at room temperature
1 cup (4 ounces) shredded Provolone cheese, at room temperature
1 teaspoon EACH Worcestershire sauce, prepared mustard paprika
Assorted crackers
Using a food processor or electric mixer combine all cheeses, Worcestershire and mustard. Process or mix until well blended. Wrap cheese mixture in plastic wrap; refrigerate until thoroughly chilled to blend flavors and for ease in handling. Shape. Sprinkle with paprika. Keep refrigerated. Let stand at room temperature about 15 minutes before serving with assorted crackers.
CHEESE PIZZA PUFFS
1 tube (10 ounces) refrigerated biscuit dough
Dried oregano, crushed
Garlic powder
Prepared pizza or spaghetti sauce
Preheat oven to 375 degrees. Separate biscuits into 10 pieces. Make an indentation in center of each piece with thumb. Lightly sprinkle with oregano and garlic powder. Place 1 cheese cube in center of each indentation. Pull dough over cheese and firmly pinch together to completely cover cheese. Place 2 inches apart on a buttered baking sheet, seam side down. Lightly brush with pizza suace. Refrigerate 10-12 minutes. Bake 10-12 minutes or until lightly brown. Serve warm. May add more sauce for dipping.
Printable Recipe
VALENTINE TREATS - JAN TEMPLE
02/07/2000
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BEANIE BROWNIES - 24 servings
Nonstick vegetable cooking spray
20 ounce package low-fat brownie mix
1/3 cup skim milk
1/4 cup margarine, softened
1 egg
1 cup bean puree (see directions that follow)
1/2 cup chocolate chips
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. Spray a 9 inch x 13 inch pan with cooking spray; set aside. In large mixing bowl combine all ingredients except chocolate chips and nuts. Mix thoroughly by hand or with an electric mixer. Fold in nuts and chips. Spread the thick batter into prepared pan and bake for 20 to 25 minutes. Brownies will pull away slightly from edge when done and will spring back when touched lightly with fingertip. Cool one hour before cutting into 24 bars (4 by 6).
PINTO BEAN FUDGE - 96 pieces
Nonstick vegetable cooking spray
2 cups cooked pinto beans, warm (about 2 16-oz cans)
1/3 cup margarine or butter; melted
1 cup unsweetened cocoa
4 ounces unsweetened baking chocolate, melted
1 tablespoon vanilla extract
2 pounds powdered sugar, sifted
1 cup chopped walnuts
Spray a 9-inch x 13 inch pan with cooking spray; set aside. Mash or puree pinto beans. Add butter or margarine, cocoa, baking chocolate, and vanilla. Mix in powdered sugar gradually. Add nuts. Press into pan. Cut into 96 pieces ( 8 by 12). Store in refrigerator.
COCOA LENTIL CAKE WITH COCOA MOCHA FROSTING - 24 servings
Nonstick vegetable cooking spray
1-1/2 cups sugar
1 cup oil
2 eggs
1 teaspoon vanilla flavoring
1-3/4 cups lentil puree (see directions that follow)
1 cup mashed potatoes, fresh cooked, instant or leftover
1 cup sifted all-purpose flour
6 tablespoons cocoa powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Spray a 9-inch x 13-inch pan with cooking spray; set aside. (For Valentine's Day, you may want to bake in one 8 inch square pan and one 8 inch round pan and shape into a heart). Beat sugar, oil, and eggs for 2 minutes. Add vanilla, lentil puree, and potatoes to the sugar mixture. Add flour, cocoa, baking soda and salt to the creamed mixture and beat for 2 minutes. Pour into prepared cake pan. Bake for 30 to 35 minutes. Cool, and frost with Coco Mocha Frosting.
COCOA MOCHA FROSTING
2 cups powdered sugar
1 tablespoon unsweetened cocoa
3 tablespoons soft margarine
1 tablespoon dry instant coffee
2 tablespoons skim milk
1 teaspoon vanilla extract
Sift powdered sugar and cocoa into a medium sized bowl. Add softened margarine and beat until smooth and creamy. Add instant coffee and milk; continue beating for about 2 minutes. Add vanilla and beat well. TIP: If instant coffee has large granules, crush to a fine powder before adding. However, some people prefer the "mocha bursts" they get with the larger granules.
TO PREPARE LENTILS:
Place 1 pound (2-1/4 cups) lentils in a saucepan with 5 cups water. Bring to boil, reduce heat, cover, and simmer for 30 to 45 minutes. While still warm, puree in blender, food processor, or mash by hand. Store in a covered container in the refrigerator for up to 1 week or in the freezer for 6 months. Yield 5 cups.
TO PREPARE PINTO BEANS:
Place 2 cups (1 pound) pinto beans into a pan with 4 cups of water. Bring to a boil and cook 2 minutes. Remove from heat, cover and let stand 1 to 2 hours. Drain beans discarding water. Add soaked beans to 4 cups fresh water; bring to a boil; reduce heat, cover and simmer until the beans are tender. Test for tenderness in one of two ways. Prick with a fork or blow gently on a bean and see if the skin curls. While still warm, puree beans in a blender, food processor, or mash by hand. Store in a covered container in the refrigerator for up to one week or in the freezer for 6 months. Yield 4 cups.
NOTE: If you run short on time, you may substitute canned pinto beans. Drain and rinse before mashing. A 16-ounce can yields a generous 1 cup mashed beans.
SOURCE: These recipes (Beanie Brownies, Pinto Bean Fudge, and Cocoa Lentil Cake with Cocoa Mocha Frosting) were printed with permission from the authors of the book, "Vegetable Desserts, Beyond Carrot Cake and Pumpkin Pie" by Elisabeth Shafer and Jeannette L. Miller, RD. Chronimed Publishing, Minneapolis, MN. ISBN 1-56561-135-7
HUGS IN A KISS
An alternative to frosted heart-shaped sugar cookies
3 tablespoons margarine
4 cups miniature marshmallows
5 cups toasted oat cereal
1/2 teaspoon red food color
CEREAL MIXTURE: Melt margarine in a 2-quart microwave safe dish (full power for 45 to 60 seconds). Stir in marshmallows, coating with margarine. Cook at 60% power for 5 to 6 minutes--or until marshmallows are melted. Add food color; stir well. Add cereal and stir.
TO SHAPE KISSES: Spray non-stick vegetable spray into a plastic funnel. Place the funnel into a coffee mug to hold it upright. While the cereal mix is still warm, pack the funnel with a scoop of the cereal mixture. You may dump out the kiss almost immediately because it quickly accepts the shape of the funnel. Keep spraying the funnel, filling with cereal and turning out the kiss until all the mixture has been use. I got 6 large kisses, but you could get more by not filling the funnel all the way to the top.
TO DECORATE THE KISS: Use a strip of white paper (typing or notebook paper) to write a message to your Valentine. Wrap the kiss in a piece of foil, tucking the message near the point. You may even wish to leave some of the message sticking out of the top.
Printable Recipe
WIND CHIMES (REBECCA WOOD)
03/31/2000
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MATERIALS NEEDED:
Approximately 6 yards of 1 mm leather or imitation leather cord - black
3/4" x 58-1/2" copper pipe cut to the following lengths: 18-1/2", 19", 21"
1/2" x 36-1/2" copper pipe cut to: 13-1/2", 12", 11"
1" x 14" wooden dowel
1/2" x 47-1/2" wooden dowel cut to: 10", 11", 12", 13-1/2"
Broom handle (okay to have broom attached)
Black spray paint (Krylon)
Clear spray finish
Fishing line
Tack cloth
Drill and drill bit (9/64")
Pipe cutter or hacksaw
File
220 grit sandpaper
Extra fine steel wool
Mineral spirits
Safety glasses and needle nose pliers
Drill a 9/64" hole 1/4" down from the top of all the chimes and on each end of the 1" x 14" wooden dowel. Sand or file all rough areas. Remove all dust with tack cloth. Clean the copper by buffing the tubing with steel wool dampened with mineral spirits, then polish with a soft cloth.
Run fishing line through holes drilled in pipe and tie to broom handle. (Workhorses with broom laid across them makes spraying easier). Apply a coat of clear finish to keep copper shiny. Let dry and remove from broom handle. Also remove fishing line from pipe.
Run fishing line through wooden dowels and spray with black paint. Let dry. Decorate if desired; let dry. Spray with clear finish; let dry. Remove fishing line.
Attach a piece of leather cord to the top of each chime with a square knot (center knot on each chime or it will not hang straight).
Attach chimes to the 1" x 14" wood dowel with a square knot. Keep these knots loose and allow some extra length until all are tied on. As you work, lengthen or shorten the cord and move the chimes around until you are pleased with the look and sound. When finished, use a needle nose pliers to pull the knots tight. Trim ends. Enjoy!
SOUPS/SALADS
Printable Recipe
AFRICAN SWEET POTATO SALAD
08/28/2000
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Serves 6-8
4 medium sweet potatoes
1 medium green pepper, chopped
1 small onion, chopped
1-2 stalks celery, chopped
1/4 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1. Boil 4 medium sweet potatoes about 30-35 minutes. Cool, take skins off and dice.
2. Add the green pepper, onion and celery.
3. Mix the vegetable oil, salt, pepper and lemon juice.
4. Pour over vegetables. Cover and refrigerate at least 2 hours. Serve cold.
Printable Recipe
BEARLY WILD CHILI
10/19/2000
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2 lbs. stew meat
2 cans (14-1/2 oz. each) stewed tomatoes
1 can (28 oz.) diced tomatoes
1 jar (16 oz.) Medium Pace Picante Sauce
2 cans (15 oz. each) chili beans
1 medium onion
1 medium green pepper
2 tablespoons chili powder
3 cups Rice Chex
Salt to taste
Dice stew meat into 1/2" chunks. Brown meat in 3 tablespoons vegetable oil. Drain meat and add to pot. Dice onion and chop green pepper and add to pot. Combine remaining ingredients and simmer for 8 hours.
Printable Recipe
BEEF SALAD BARS
07/31/2000
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1 (8-ounce) can Pillsbury Reduced Fat Crescent Rolls
1 (8-ounce) package Philadelphia fat-free cream cheese
1/4 cup Kraft fat-free mayonnaise
1 teaspoon dried parsley flakes
1 full cup finely diced lean cooked roast beef
2 cups finely shredded lettuce
1/2 cup finely chopped onion
1/2 cup finely choped unpeeled fresh tomato
1/2 cup Krat Fat Free Classic Caesar Dressing
Preheat oven to 375 degrees. Spray a rimmed 10-by-15 inch baking sheet with butter-flavored cooking spray. Unroll crescent rolls and pat into pan, being sure to seal perforations. Bake for 7 to 9 minutes or until light golden brown. Place baking sheet on a wire rack and let set for 10 minutes. In a medium bowl, stir cream cheese with a spoon until soft. Stir in mayonnaise and parsley flakes. Evenly spread mixture over cooled crust. In a large bowl, combine roast beef, lettuce, onion, and tomato. Add Caesar dressing. Toss gently to combine. Spread beef mixture evenly over cream cheese mixture. Cover and refrigerate for at least 30 minutes. Cut into 16 bars.
NOTE: If you don't have leftovers, purchase a chunk of lean cooked roast beef from your local deli or use packaged deli-sliced roast beef.
Serves 8 (2 each) - Each serving equals:
HE: 1-1/4 Protein, 1 Bread, 1/2 Vegetable, 1/4 Slider, 10 Optional Calories
---------------------------------------
169 Calories, 5 gm Fat (3 gm Protein, 18 gm Carbohydrate, 646 mg Sodium, 100 mg Calcium, 1 gm Fiber
---------------------------------------
DIABETIC: 1 Meat, 1 Starch, 1/2 Vegetable, 1/2 Fat
Printable Recipe
BLACKENED GROUPER SALAD ON BABY MIXED GREENS W/CILANTRO CORN SALSA
08/09/2000
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One 10 oz. Grouper filet
4 oz. Cajun seasoning
3 cups baby mixed greens
VINIAGRETTE:
1/2 cup honey
1/2 cup Red Wing vinegar
1/2 cup salad oil
CORN SALSA:
1 cup corn
1 cup red and green pepper, diced
1/2 cup red onion
1/2 cup tomato, diced
1/2 cup cilantro, diced
Salt and pepper
Juice of 2 limes
Saute Grouper until done and set aside.
Combine vinegar and honey in bowl. Whisk together, drizzle in salad oil and whisk slowly.
For salsa, combine all ingredients and squeeze lime juice in. Season with salt and pepper.
Toss greens in viniagrette. Place on plate and top with Grouper and salsa. Repeat for second layer.
Printable Recipe
BLT PASTA SALAD
07/31/2000
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1-1/2 cups cold cooked rotini pasta, rinsed and drained
1 cup chopped unpeeled fresh tomato
1/4 cup sliced green onion
2 tablespoons Hormel Bacon Bits
1/2 cup Kraft Fat Free Thousand Island Dressing
2-1/2 cups finely shredded lettuce
In a large bowl, combine rotini pasta, tomato, onion, and bacon bits. Add Thousand Island dressing. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Just before serving, add lettuce. Mix gently to combine.
HINT: 1 full cup uncooked rotini pasta usually cooks to about 1-1/2 cups.
Serves 4 (1 cup) - Each serving equals:
HE: 1-1/4 Vegetable, 3/4 Bread, 3/4 Slider, 3 Optional Calories
---------------------------------
145 Calories, 1 gm Fat, 6 gm Protein, 28 gm Carbohydrate, 433 mg Sodium, 27 mg Calcium, 3 gm Fiber
---------------------------------
DIABETIC: 1-1/2 Starch/Carbohydrate, 1 Vegetable
Printable Recipe
BUMPER CROP TOMATO SALAD
07/31/2000
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3 cups chopped unpeeled fresh tomatoes
1 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup Kraft Fat Free Classic Caesar Dressing
1/4 cup Hormel Bacon Bits
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
In a large bowl, combine tomatoes, green pepper, and onion. In a small bowl, combine Caesar dressing, bacon bits, parsley flakes, and black pepper. Drizzle dressing mixture evenly over tomato mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Serves 6 (2/3 cup) - Each serving equals:
HE: 1-1/2 Vegetable, 1/2 Slider, 10 Optional Calories
------------------------------------
53 Calories, 1 gm Fat, 3 gm Protein, 8 gm Carbohydrate, 436 mg Sodium, 11 mg Calcium, 2 gm Fiber
------------------------------------
DIABETIC: 1-1/2 Vegetable, 1/2 Starch/Carbohydrate
Printable Recipe
CHEESE SOUP IN SOURDOUGH BREAD BOWLS (PANERA BREAD)
01/25/2000
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5 tablespoons butter or margarine
2 medium carrots, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1 medium onion, chopped
1 cup mushrooms, chopped
1/2 cup cooked ham or bacon, chopped
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground mustard
1 pound sharp cheddar cheese
salt
ground black pepper
6 sourdough bread bowls
In a large, heavy stockpot, melt butter or margarine. Add chopped vegetables and ham or bacon and cook over medium heat until vegetables are slightly tender, about 10 minutes. Stir in flour and cornstarch. Cook, stirring constantly, about 3 minutes. Add broth and continue stirring until slightly thickened. Add milk and spices. Add cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper and serve piping hot in hollowed sourdough bread bowls.
Makes 6 servings.
Printable Recipe
CHEESEY TORTELLINI SOUP
10/12/2000
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1 medium white onion, chopped fine
3 stalks celery, chopped fine
1 can chicken broth
1 lb. Velveeta Cheese, cubed
2 cups 1% milk
4 tablespoons cornstarch
2 cups frozen tortellini
Combine the chicken broth, onion and celery and cook till tender in a 2 quart saucepan. Melt the cheese cubes into the broth mixture. In a small bowl, mix all the cornstarch and a little of the milk until the cornstarch is dissovled and no longer lumpy, then add the remaining milk. Add the cornstarch and milk to the broth and cheese mixture, stirring well. Add the frozen tortellini. Stirring constantly, cook over medium heat until the soup thickens (about 15 minutes). Add pepper to taste.
Printable Recipe
CHICKEN TORTELLINI SALAD W/FRESH BASIL PESTO MAYONNAISE
06/28/2000
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4 cups cooked cheese tortellini
1 cup finely diced red and green bell pepper
1/2 cup finely diced red onion
2 cups broccoli flowerettes (blanched and cooled)
1 cup diced celery
1 cup diced green onion
3 cups diced chicken (cooked and cooled)
Combine all ingredients in bowl.
DRESSING:
2 cups mayonnaise
1 cup basil pesto
1 cup chopped pecans
Toss lightly and serve with fresh fruit.
Printable Recipe
COLD POACHED SALMON SALAD
05/10/2000
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5 oz. salmon (boneless & skinless)
1 cup water
1/4 cup Chablis or cooking wine
1 quart mixed greens
4 oz. tomato basil dressing
6 each asparagus spears - Cook 2-3 minutes. Cool
2 tablespoons crumbled goat cheese
5 slices roasted pepper
1/2 lemon, cut in two
2 slices red onion
Prepare salmon by placing in pie pan with 1 cup water and 1/4 cup white wine. Bake covered 20 minutes at 350 degrees and cool in liquid. Boil asparagus in salted water 2-3 minutes and cool under cold water. Toss greens with tomato dressing and place on plate. Top with goat cheese, place salmon over, asparagus around, roasted pepper between asparagus. Garnish with lemon, red onion.
Serve very cold.
Printable Recipe
CORN CHOWDER
06/14/2000
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When corn is in season, make up a large bowl of this delicious soup and watch it disappear! This recipe only takes a few minutes to prepare if you have the almond on hand. If you are not accustomed to eating raw food or if you have a delicate digestive system, take just a small serving - the soup contains a great deal of roughage.
In a blender, combine the corn, almond milk, avocado, cumin, minced onion and salt. Blend well. Pour the soup into serving bowls and garnish with a handful of corn kernels and some sunflower sprouts. Serves 4 (1-1/2 cups each)
Variation: Replace the almond milk with grain milk
4 cups fresh corn kernels (approximately 4 large ears)
2 cups almond milk
1 avocado, cut in chunks
1 teaspoon ground cumin
2 teaspoons finely minced onion
1/2 teaspoon sea salt
Corn kernels
Sunflower sprouts
Printable Recipe
CREAMY CAULIFLOWER AND BROCCOLI SALAD - JOANNA LUND
02/29/2000
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Serves 6 (1 cup)
1/3 cup Kraft Fat Free Ranch Dressing
2/3 cup Kraft Fat Free mayonnaise
sugar substitute to equal 1 teaspoon sugar
2 teaspoons dried onion flakes
1/4 cup Hormel Bacon bits
3 cups chopped fresh cauliflower
3 cups chopped fresh broccoli
In a large bowl, combine Ranch dressing, mayonnaise, and sugar substitute. Add onion flakes and bacon bits. Mix well to combine. Stir in cauliflower and broccoli. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Each servings equals:
HE: 2 Vegetables, 1/2 Slider, 16 Optional Calories
-----------------------------
85 Calories, 1 gm Fat, 4 gm Protein, 15 gm Carbohydrates, 563 mg. Sodium, 33 mg Calcium, 3 gm Fiber
-----------------------------
DIABETIC: 1-1/2 Vegetable, 1/2 Starch/Carbohydrate
Printable Recipe
CRUNCHY BROCCOLI SALAD
12/19/2000
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Serves 6 (2/3 cup)
3-3/4 cups chopped fresh broccoli
1/4 cup chopped red onion
1/2 cup raisins
1/3 cup (1-1/2 ounces) chopped walnuts
2 tablespoons Hormel Bacon Bits
2/3 cup Kraft fat-free mayonnaise
2 tablespoons skim milk
Sugar substitute to equal 2 tablespoons sugar
1 tablespoon white vinegar
In a large bowl, combine broccoli, onion, raisins, walnuts, and bacon bits. In a small bowl, combine mayonnaise, skim milk, sugar substitute, and vinegar. Add mayonnaise mixture to broccoli mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
HINT: To plump up raisins without "cooking," place in a glass measuring cup and microwave on HIGH for 20 seconds.
Each serving equals:
HE: 1-1/3 Vegetable, 2/3 Fruit, 1/2 Fat, 1/4 Protein, 1/4 Slider, 5 Optional Calories
------------------------------
124 Calories, 4 gm Fat, 4 gm Protein, 18 gm Carbohydrate, 332 mg Sodium, 47 mg Calcium, 3 gm Fiber
------------------------------
DIABETIC: 1 Vegetable, 1 Fruit, 1/2 Fat
Printable Recipe
GRILLED STEAK SALAD FOR 4 (RICK ADAMS)
01/21/2000
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2 pounds Top Round steak, tenderized, about 1/2" thick
1 bag of Ore-Ida crispy fries
1 12-ounce bag of salad mix (your choice)
1 English cucumber, thinly sliced
3-4 Roma or 12 cherry tomatoes
1 bag of shredded cheese (Mexican 5-cheese or cojack)
Ranch dressing (preferably homemade) or any cream-based dressing will do
Turn grill on low and season steak with Montreal steak seasoning, mesquite seasoning and Worcestershire sauce. Grill slowly (about 30 minutes). Start your french fries at about 425 degrees (depending on your oven). Cook fries for about 25 minutes, remove, season with Lawry's. Turn fries and cook until golden brown (about another 20 minutes). When your steak is at about medium doneness, remove from grill and slice into "fingers". Serve everything separately. Enjoy!!
Printable Recipe
PARTY APPLE SALAD
03/21/2000
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2 cups (4 small) cored, unpeeled, and diced Red Delicious apples
1 teaspoon lemon juice
1/4 cup raisins
3 tablespoons (3/4 ounce) chopped pecans
1/2 cup (1 ounce) miniature marshamallows
1/2 cup Cool Whip Free
1 tablespoon Kraft fat-free mayonnaise
Sugar substitute to equal 2 teaspoons sugar
In a medium bowl, combine apples and lemon juice. Mix well to coat apples. Stir in raisins, pecans, and marshmallows. In a small bowl, combine Cool Whip Free, mayonnaise, and sugar substitute. Add dressing mixture to apple mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
HINT: To plump up raisins without "cooking", place in a glass measuring cup and microwave for 20 seconds.
Serves 6 (1/2 cup) - Each serving equals:
HE: 1 Fruit, 1/2 Fat, 1/4 Slider, 1 Optional Calorie
----------------------------
86 Calories, 2 gm Fat, 0 gm Protein, 17 gm Carbohydrates, 28 mg Sodium, 7 mg Calcium, 1 gm Fiber
----------------------------
DIABETIC: 1 Fruit, 1/2 Fat
Printable Recipe
QUICK SOUPS FOR BUSY COOKS - JAN TEMPLE
01/10/2000
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CASSEROLE SAUCE MIX (Makes 9 "cans" of soup)
2 cups instant nonfat dry milk crystals
3/4 cup cornstarch
1/4 cup reduced sodium chicken bouillon
2 tablespoons dried onion flakes
1/2 teaspoon dried thyme, crushed
1/2 teaspoon basil, crushed
1/4 teaspoon pepper
Combine all ingredients and store in airtight container.
To use as a substitute for one can condensed soup, mix 1/3-cup dry mix and 1-1/4 cups water in saucepan. Cook and stir until thickened. NOTE: In my experience, it's best to NOT reconstitute this in the microwave because it boils over very easily. The stovetop is really the best method.
CHICKEN TORTILLA CHOWDER (8-10 servings)
3 cups water
2 teaspoons reduced sodium chicken boiuillon
1/3 cup Casserole Sauce Mix*
1 can condensed cream of chicken soup, undiltued
1-1/2 cups skim milk
1 can (10 oz.) chunk white chicken, drained
1 can (11 oz.) Mexicorn
1 can (15 oz.) mixed vegetables, drained and rinsed
1 can (4.5 oz.) mushroom pieces
1 can (4 oz.) chopped green chilies
1/4 cup thinly sliced green onions
4 flour tortillas (6-7 inches) cut into 1/2 inch strips
1 cup (4 oz.) reduced fat shredded cheddar cheese
In a Dutch oven or soup kettle, combine water, bouillon, sauce mix, soup and milk. Add the chicken, corn, vegetables, mushrooms, chilies and onions; mix well. Bring to a boil. Add the tortilla strips. Reduce heat: simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately. (Adapted from Quick cooking, July/August 1998)
*If you don't use Casserole Sauce Mix, decrease water to 2 cups, and add 1 can condensed cream of potato soup.
TORTELLINI SOUP (10-12 servings)
1 quart water
2 cans (15 oz. each) Italian stewed tomatoes
1 can condensed French onion soup, undiluted
2 cups broccoli coleslaw mix
2 cups green beans (canned or frozen)
2 cups frozen cheese tortellini
Grated Parmesan cheese, optional
In a Dutch oven or large kettle, combine water, tomatoes, soup, coleslaw mix and beans. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Uncover; add tortellini. Cook for 3-5 minutes or until pasta is tender. Garnish with Parmesan cheese if desired. NOTE: 3 cups cooked pasta of any kind may be substituted for the tortellini. (Adapted from Quick Cooking, May/June 1998)
LENTIL CHILI SOUP (8 1-cup servings)
1-1/2 teaspoons vegetable oil
1 tablespoon chopped garlic
2 cups chopped onion (frozen works fine)
1 pound frozen crinkle cut carrots
12 oz. dry lentils (1-1/2 cups)
4 cups low sodium V-8 juice
5 cups water
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon dried oregano
Place the vegetable oil in a large soup pot or Dutch over. Heat over medium-high heat. Add the garlic and onion and saute until golden, about 2-3 minutes. Add the rest of the ingredients and mix well. Bring to a boil then lower heat to simmer. Cook uncovered until the lentils are tender, about 35-45 minutes. Serve hot. NOTE: You may add more or less chili powder to suit your personal taste preference. (From Communicating Food for Health, January 2000)
JAN TEMPLE, CFCS, IOWA STATE UNIVERSITY EXTENSION
319-337-2145
e-mail: x1temple@exnet.iastate.edu
www.extension.iastate.edu/Pages/families/Nutrition.html
Printable Recipe
REUBEN SOUP
12/06/2000
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2 tablespoons butter
1 cup finely diced celery
1 cup finely diced onion
1 quart water
2 tablespoons chicken base
1/4 teaspoon white pepper
1/2 cup chopped, drained sauerkraut
1 cup julienned corned beef
1 cup heavy cream
2 tablespoons chopped parsley
1 teaspoon Chef's salt
4 oz. butter) for roux
4 oz. flour) for roux
2 cups rye croutons
2 cups grated Swiss cheese
Melt 2 tablespoons butter in a 4 quart soup pot. Add celery and onion. Cook until tender. Add next 8 ingredients, stop at Chef's salt. Bring to a simmer, DO NOT boil. Melt 4 oz. butter, add 4 oz. flour and cook 2 minutes over low heat to make the roux. Thicken simmering pot with roux. Do not add all roux if you like thin soup. Garnish each cup or bowl with croutons and Swiss cheese.
Printable Recipe
ROASTED TOMATO SOUP W/BASIL OIL
12/22/2000
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2-1/2 pounds ripe plum tomatoes, trimmed and halved lengthwise.
3 tablespoons olive oil
salt
1 cup chopped yellow onion
1 bay leaf
2-1/2 cups chicken stock
3-1/2 teaspoons roasted garlic puree
freshly ground pepper
3 to 4 tablespoons lemon juice
2 teaspoons basil oil
ROASTED GARLIC PUREE
2 very large heads garlic
2 small sprigs fresh rosemary
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
1/4 teaspoon Herbes de Provence
Preheat oven to 350 degrees. With a serrated knife cut off the top quarter of the garlic heads, exposing the cloves inside. Set garlic heads in a 9" square heavy duty foil and partially draw up the sides. Lay the resemary sprigs a top the garlic. Drizzle the wine and then the olive oil around the heads of garlic. Sprinkle the Herbes over all. Close up foil. Bake until tender 1 hour to 1 hour and 15 minutes. Cool to room temperature. Squeeze the garlic out of the peeks into a sieve. Set the sieve over a bowl and force the garlic through it with the back of a spoon.
Use immediately or drizzle with 1 teaspoon olive oil and refrigerate up to a week.
ROASTED TOMATO
Preheat oven to 450 degrees. On a jelly roll pan toss the tomatoes with 1 tablespoon olive oil and 1/4 teaspon salt. Spread them in a single layer and roast them, turning once, until they are very soft and lightly browned about 25 minutes. Cool and chop.
In a medium pan warm the remaining 2 tablespoons olive oil. Add the onion and bay leaf. Cover and cook, stirring occasionally until the onion is tender and lightly browned, about 10 minutes. Add the tomatoes, stock, garlic puree, 1/2 teaspoon salt and a grinding of pepper. Bring to a simmer, partially cover and cook, stirring occasionally until the tomatoes have almost dissolved into the broth about 20 minutes.
Remove from the heat anad cool. Discard the bay leaf. Force the soup through a medium blade of a food mill. At this point you can refrigerate after completely cooled for up to 3 days.
Bring soup to a simmer. Stir in lemon juice to taste and adjust the seasoning.
Ladle into bowls, drizzle each serving with 1/2 teaspoon basil oil. Garnish withwith a sprig and basil and serve immediately.
Serves 6 to 8 as a first course or 4 as a main course.
Printable Recipe
TUSCAN TOMATO BREAD-SOUP
07/03/2000
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5 tablespoons olive oil
1 onion, chopped fine
1 red bell pepper, chopped fine
6 cloves garlic, minced
1/4 cup chopped fresh basil
2 tablespoons thin-sliced basil leaves
1/2 teaspoon dried oregano
2 cups crushed tomatoes in thick puree
1-1/4 lb. diced, vine-ripened tomatoes, (approx. 4)
2 cups low-sodium chicken broth or homemade stock
2-1/4 teaspoons salt
Pinch of sugar
1 mini-baguette each of Pesto, Sun-dried Tomato, Asiago Cheese & Fiesta Bread, cut into 1 inch cubes
1/4 teaspoon fresh-ground pepper
In a large saucepan, heat 4 tablespoons of olive oil over moderately low heat. Add onion, bell pepper, garlic, chopped basil, and oregano. Stirring occasionally, cook approximately 10 minutes or until the onion is golden. Add crushed tomatoes, fresh tomatoes, 1 cup of broth, salt and sugar; bring to a simmer. Reduce heat to low. Simmer, uncovered, until thick, for approximately 30 minutes.
Place bread cubes on a baking sheet and toast in 350 degree oven for 25 minutes, or until crisp. Remove bread from the oven and add to sauce. Gently stir for 5 minutes. As the bread absorbs the tomatoes, add pepper and some of the stock as needed to keep the mixture soupy. Use a spoon to mash the bread so the soup is thick and the bread blends into the tomato sauce. Simmer for 30 minutes, stirring occasionally to prevent burning.
To serve, ladle into individual bowls and lightly drizzle with remaining olive oil and sprinkle with sliced basil.
Makes 4 servings.
VEGETABLES
Printable Recipe
QUICK 'N CHEESEY, CORN AND ZUCCHINI CASSEROLE
07/10/2000
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8-10 servings
2 tablespoons butter
1 cup diced onion (You could use sliced green onions, also)
1/2 cup diced red or green sweet pepper
3 cups diced zucchini or yellow summer squash (or combination) - seeded if necessary
3 cups corn kernels (about 4 to 5 large ears of cooked sweet corn)
1 tablespoon sugar (optional)
4 oz. cream cheese, cut into cubes
1/4 cup chip dip (any flavor - ranch, dill, onion, garden vegetable)
1/2 cup shredded Hot Pepper jack or American processed cheese (Velveeta, Cheese Whiz, etc.)
1-1/2 cups crushed cheese crackers (or toasted, buttered bread crumbs)
Melt butter in a large skillet over medium-high heat. Stir in diced onion and pepper, sauteing until wilted. Add zucchini and corn, cooking until vegetables are tender. Add sugar, cream cheese, chip dip and shredded cheese. Heat until mixture comes to a simmer and cheeses are melted. Pour into a 2-quart casserole or serving dish and sprinkle with the crushed crackers.
This can be made into a main dish by adding cubed, cooked ham.
Printable Recipe
VEGETABLE FRITTATA (WOMEN'S LIFESTYLES FAIR)
03/25/2000
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2 tablespoons vegetable oil, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
Dash of pepper
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
Egg substitute equivalent to 6 eggs
Heat 1 tablespoon of oil in a 10-inch cast iron skillet. Saute onion, peppers, and garlic until tender; remove vegetables with a slotted spoon; set aside. In the same skillet, over medium high heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. In a bowl, combine egg substitute and pepper; pour over vegetables. Cover and cook for 8 to 10 minutes, or until eggs are completely set. Cut into wedges.
Yield: 6 servings
Printable Recipe
ZUCCHINI PARMESAN SQUASH
07/12/2000
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1/2 cup bacon finely diced
1 cup onion, diced
3 cloves garlic
1 large zucchini, sliced
1 large yellow squash, sliced
1 cup chicken stock
1/2 cup fresh grated Parmesan
In a 4 quart saucepan or large saute pan, render bacon, add onion, garlic, zucchini, and yellow squash. Cook over medium heat and add chicken stock. Cook until squash is tender and add Parmesan cheese and serve.
CLASSIC ICEBERG WEDGE
1/4 head iceberg lettuce
2 sliced beefsteak tomatoes
2 sliced red onions
1 thick slice Maytag blue cheese
1/4 cup honey French dressing
Place iceberg lettuce on chilled plate. Overlap red onion, tomato, and place Maytag blue cheese over lettuce wedge. Drizzle with honey French dressing and serve.
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