2001
KWQC-TV6 Recipes
This page was updated
May 17, 2006 at 09:27
Tip: To select a single recipe for printing click on the Printable Recipe link that is located above and to the left of each recipe title.
We welcome your comments or suggestions.
Table of Contents
Goto [HOME]
APPETIZERS/BEVERAGES
12/12/2001 ARTICHOKE CHEESE DIP - MIKE REEH
12/05/2001 HOT DEVILED SHRIMP - MIKE REEH
12/11/2001 MULLED CRANBERRY APPLE WINE - CAMP MC CLELLAN CELLARS
12/27/2001 NEW YEAR'S NON-ALCOHOLIC DRINKS
11/07/2001 SHRIMP REMOULADE APPETIZER PLATTER - MIKE REEH
12/12/2001 SMOKED TURKEY FONDUE - MIKE REEH
12/05/2001 SPINACH DIP - MIKE REEH
10/19/2001 STRAWBERRY DAIQUIRI - JOANNA LUND
BREADS
09/07/2001 BASIC CHAR GRILLED PIZZA CRUST - PETER HARMON
08/30/2001 CHEESY TREASURE MUFFINS - MOLLY PELZER
07/24/2001 FRENCH TOAST SLEEPING BAGS
10/26/2001 PUMPKIN BREAD - DONNA/HY-VEE
10/26/2001 PUMPKIN MUFFINS
08/16/2001 SOUTHERN DELIGHT APRICOT PECAN BREAD - JOANNA LUND
10/08/2001 SOUTHWESTERN PANCAKES
05/02/2001 THUNDER BAY SWEET BISCUITS
DESSERTS
08/16/2001 APPLE SLUMP - JOANNA LUND
02/22/2001 BANANAS FOSTER - PETER HARMAN
12/04/2001 BASIC CREPE BATTER - HAPPY DIABETIC CHEF
04/12/2001 BLACK FOREST CHERRY BUNDT CAKE - JANE REINHARDT-MARTIN
12/10/2001 CAFE-AU-LAIT CHOCOLATE CHIP BARS - JOANNA LUND
06/18/2001 CELEBRATION CAKE
08/16/2001 CHOCOLATE COOKIE ICE CREAM - JOANNA LUND
02/06/2001 CHOCOLATE MOCHA FILLING
02/05/2001 CHOCOLATE OATMEAL KISSES - JAN TEMPLE
08/22/2001 CHOCOLATE TRUFFLES (GENACHE)
12/18/2001 CREAM WAFERS
04/12/2001 DARK FUDGY BROWNIES
12/10/2001 DELI-STYLE NEW YORK CHEESECAKE - JOANNA LUND
04/05/2001 DIRT CAKE - JANE REINHARDT-MARTIN
01/04/2001 DIRT CUPS
11/13/2001 DROP BROWNIES
09/05/2001 FIESTA PLANTAIN W/CHOCOLATE, RUM & STRAWBERRIES
04/25/2001 FLOURLESS CHOCOLATE TORTE W/RASPBERRY FILLING
06/08/2001 FRESH FRUIT W/SWEET POUND CAKE BRUSCHETTA & RASPBERRY SAUCE
12/10/2001 FRUIT KOLACHES - JOANNA LUND
02/08/2001 GRANDMA WECKERLY'S DARK CHOCOLATE CAKE
07/04/2001 GRILLED BANANA S'MORES - JOANNA LUND
06/12/2001 GRILLED PIZZA DESSERT - BRIAN WECKERLY
10/19/2001 HAWAIIAN STRAWBERRY PIE
02/05/2001 HEART PUFFS - JAN TEMPLE
12/10/2001 KATHY'S SCRUMPTIOUS CHOCOLATE FUDGE - JOANNA LUND
12/20/2001 LORI'S EGGNOG SCONES
04/19/2001 LORI'S FRESH STRAWBERRY SCONES
11/27/2001 LORI'S PUMPKIN-CRANBERRY-PECAN SCONES
06/26/2001 LORI'S TIRAMISU ESPRESSO
12/14/2001 MINIATURE FLORENTINES
01/04/2001 MINT CHOCO CHEESECAKE
01/18/2001 NAPOLEON
02/22/2001 NEW ORLEANS STYLE BREAD PUDDING W/SAUCE AND CREAM - PETER HARMAN - THE FOOD GURU
09/07/2001 PEANUT BUTTER OH NO'S - PETER HARMON
10/26/2001 PUMPKIN CRANBERRY BARS
02/19/2001 RASPBERRY DESSERT STRATA - HEALTHY EXCHANGES
05/29/2001 RHUBARB STRAWBERRY JAM - DARLENE JOHNSON
05/29/2001 RHUBARB TARTS - DARLENE JOHNSON
04/17/2001 STRAWBERRY STACK-UPS
05/02/2001 SWEET BREAD PUDDING W/SOUTHERN BOURBON SAUCE - THUNDER BAY
11/02/2001 T.J.'S FLAX BARS - JANE REINHARD-MARTIN
10/19/2001 TAFFY APPLE SALAD - JOANNA LUND
10/19/2001 TRIPLE LAYER PARTY PIE - JOANNA LUND
12/10/2001 WALNUT-RUM PIE - JOANNA LUND
01/26/2001 WEDDING MINTS - ERIN
ENTREES
05/25/2001 BACON-WRAPPED CRAB-STUFFED LOBSTER - CAPTAIN'S TABLE
12/19/2001 BAKED BURGUNDY HAM
10/18/2001 BEEF TENDERLOIN ROULADE STUFFED WITH RED PEPPER MOUSSE & BRIE CHEESE
08/22/2001 BLACKENED GROUPER WITH CILANTRO CORN SALSA - JEFF RYSER
10/17/2001 CABERNET PORK MCDALLIONS - MIKE REEH/HEART OF AMERICA
08/29/2001 CATFISH PONTCHARTRAIN - MIKE REEH
04/04/2001 CHICKEN OSCAR (KIEV STYLE)
09/26/2001 CHILEAN SEA BASS - THE VERANDA
03/21/2001 CHILLED POACHED SALMON W/ASPARAGUS
05/09/2001 CRAB & ASPARAGUS PASTA W/WILD MUSHROOMS
08/15/2001 CRAB STUFFED BEEF TENDERLOIN W/BERNAISE - JEFF RYSER
08/16/2001 CREAMED CHICKEN WITH PEAS AND CARROTS - JOANNA LUND
04/16/2001 CREAMY CHEESE & SPINACH PIE
04/18/2001 CRUNCHY SOUTHERN FRIED CHICKEN
04/11/2001 DOUBLE PARMESAN HERB CRUSTED CHICKEN
10/25/2001 FAT JACK'S SLOPPY TATER
05/30/2001 FILET OF DOVER SOLE W/CRAB SOUFFLE - CAPTAIN'S TABLE
01/10/2001 FRESH CHICKEN PESTO SAUTE
06/06/2001 GRAMMA'S FRIED CHICKEN
08/13/2001 GREEK LEMON CHICKEN
11/26/2001 GRILLED CHEESE - MOLLY PELZER
06/20/2001 GRILLED FLANK STEAK W/WARM POTATO SALAD - CHEF DOMINIC
06/20/2001 GRILLED LOBSTER TAIL W/LIME-CHILI BUTTER - CHEF DOMINIC
04/07/2001 HAPPY, HAPPY PENNE PASTA
08/30/2001 HARVEST CHEDDAR BREAKFAST PIZZA - MOLLY PELZER
10/19/2001 HEALTHY JO'S - JOANNA LUND
09/28/2001 HERB & ROMANO CRUSTED BREAST OF CHICKEN
03/14/2001 HOT CORNED BEEF-POTATO HASH
12/26/2001 JUMBO SHRIMP STUFFED W/SCALLOP MOUSSE - JEFF REYSER
01/22/2001 KENNEALLY'S SPAGHETTI SHRIMP
05/16/2001 LAMB CHOPS WITH COGNAC SAUCE
06/20/2001 LEMONGRASS SKEWERED TUNA - CHEF DOMINIC
04/23/2001 LOVE APPLE LINGUINE
11/14/2001 NO WORRY GRAVY - MIKE REEH
02/12/2001 PAN SEARED CHILEAN SEA BASS
10/19/2001 PARTY TURKEY TETRAZZINI - JOANNA LUND
07/24/2001 PIZZA QUILT
09/07/2001 POPEYE'S PIZZA - PETER HARMON
10/03/2001 PORK AU POIVRE - MIKE REEH
02/13/2001 PORK MEDALLION FOCACCIA
07/04/2001 PORK TENDERLOINS W/SUMMER FRUIT SALSA - JOANNA LUND
01/02/2001 RACK OF LAMB WITH RAGOUT SAUCE
01/16/2001 RJ BOAR'S BBQ COCONUT RICE
01/16/2001 RJ BOAR'S CARIBBEAN KABOBS
01/16/2001 RJ BOAR'S HURRICANE SHRIMP
10/16/2001 ROAST DUCK CONFIT ON SPINACH AND GOAT CHEESE LATKES W/OVEN-DRIED TOMATO MARMALAD
11/14/2001 ROAST TURKEY WITH NO WORRY GRAVY - MIKE REEH
10/24/2001 SAUTEED CHICKEN WITH FIVE CHEESE BECHAMEL
02/21/2001 SEAFOOD JAMBALAYA - THUNDER BAY GRILLE
08/20/2001 SEARED BEEF TENDERLOIN STACKED W/LOBSTER MEDALLIONS & JUMBO TIGER SHRIMP
02/14/2001 SEARED SEA SCALLOPS WITH RED PEPPER COULIS
01/03/2001 SESAME GINGER CHICKEN
12/17/2001 SHRIMP OLIVA - HAPPY DIABETIC CHEF
03/28/2001 SIZZLIN' CHICKEN STIR-FRY
04/08/2001 SPICY SAUSAGE WITH VODKA SAUCE (WOMEN'S LIFESTYLES FAIR)
05/25/2001 TOURNEDOES OF BEEF MARSALA - CAPTAIN'S TABLE
01/17/2001 TURKEY JARDINIERE
01/24/2001 VEAL MARSALA - THUNDER BAY GRILLE
04/02/2001 VEGGIE MAC & CHEESE - BRIAN WECKERLY
MISCELLANEOUS
09/19/2001 APPLE WREATH
08/03/2001 AQUATIC GARDEN VASE
01/26/2001 BOOK REVIEW - JANE REINHARDT-MARTIN, JANUARY 2001
05/14/2001 BRIAN'S MARINADES
02/08/2001 CANDY HEART BOKAY
04/08/2001 CAPTAIN'S TABLE CRAB CAKES (WOMEN'S LIFESTYLES FAIR)
02/19/2001 CELERY STUFFING SIDE DISH - HEALTHY EXCHANGES
05/01/2001 CINCO DE MAYO (MOLLY PELZER)
03/08/2001 CONNECT KIDS WITH CHEESE RECIPES & TIPS
09/21/2001 COOL KID TREATS - MOLLY PELZER
09/24/2001 CURRIED APPLE CHIPS - CHEF DOMINIC
07/27/2001 DECORATIVE FIREPLACE SCREEN - LYNN GINGRAS-TAYLOR
03/29/2001 EASY AFTER SCHOOL SNACKS
05/24/2001 EDIBLE FLOWERS CHART
05/16/2001 ERIN'S HOME SPA TREATMENTS
02/05/2001 FEBRUARY 2001 - BETTER SNACKS
05/07/2001 FITNESS & FUN, MAY 2001 - JAN TEMPLE
09/27/2001 FLAMBEED MUSHROOM CAPS
10/03/2001 FOOD FOR FITNESS & FUN - OCTOBER 2001 - JAN TEMPLE
06/04/2001 FUN & FITNESS IDEAS FOR FATHERS & FAMILIES - JUNE 2001 - JAN TEMPLE
10/29/2001 GOOD NUTRITION - HALLOWEEN/MOLLY PELZER
08/01/2001 HAPPY CHEF DIABETIC RECIPES
12/19/2001 HOMEMADE DOG AND CAT TREATS - QC ANIMAL WELFARE CENTER
05/24/2001 INCREDIBLE EDIBLE FLOWERS
08/31/2001 JACK DANIELS GLAZE - OAKWOOD COUNTRY CLUB
04/05/2001 JANE'S CHEESE DIP
06/01/2001 JUNE DAIRY MONTH RECIPES 2001- MOLLY PELZER
01/03/2001 MAKING YOUR RECIPES LOWER IN FAT
09/07/2001 MANLY PIZZA SAUCE - PETER HARMON
03/05/2001 MARCH 2001 - NUTRITION MONTH
06/14/2001 MISSISSIPPI TRAIL MIX
11/07/2001 MUMS THE WORD - REBECCA WOOD
09/24/2001 OATMEAL - CHEF DOMINIC
07/12/2001 ORIENTAL STYLE WALL HANGING - LYNN GINGRAS-TAYLOR/EVERGREEN ART LADY
03/01/2001 PECAN BLUE CHEESE CRACKERS - SYMPHONY IN BLOOM
11/20/2001 PEPPERMINT CANDLESTICKS - REBECCA WOOD
12/05/2001 PICK A BETTER SNACK - DECEMBER - JAN TEMPLE
09/05/2001 PICK A BETTER SNACK - SEPTEMBER - JAN TEMPLE
10/26/2001 PUMPKIN SEEDS - DONNA/HY-VEE
12/20/2001 RIBBON TREE & FRUIT TOPIARY - REBECCA WOOD
06/14/2001 RIDE THE RIVER SMOOTHIE
01/16/2001 RJ BOAR'S BBQ HURRICANE SAUCE
01/16/2001 RJ BOAR'S BBQ TERIYAKI MARINADE
01/16/2001 RJ BOAR'S BBQ TROPICAL MARINADE
09/20/2001 SHRIMP BUTTER
09/25/2001 SHRIMP PICO DE GALLO - KEN VROMAN
04/09/2001 SPRING FOOD FUN - APRIL 2001
03/05/2001 SPRING PANSY WREATH
07/04/2001 STRAWBERRY LEMONADE - JOANNA LUND
03/16/2001 STRAWBERRY-GOOSEBERRY JAM
08/06/2001 SUMMER SUN INFO AND FUN - JAN TEMPLE
09/24/2001 SUNDRIED CHERRY MOJO - CHEF DOMINIC
01/24/2001 SUPERBOWL RECIPES - MOLLY PELZER
10/26/2001 SWEET AND CREAMY PUMPKIN DIP
02/08/2001 TOPIARY ROSE ARRANGEMENT
07/20/2001 TROPICAL BEACH PARTY
03/05/2001 TULIP BULB FLOWER POT
01/08/2001 WARMING WINTER FOODS - JANUARY 2001
07/10/2001 YOGURT RECIPES - MOLLY PELZER
SOUPS/SALADS
07/04/2001 BACKYARD MACARONI SALAD - JOANNA LUND
01/15/2001 BRIAN'S CHILI
07/11/2001 CAESAR SHRIMP SALAD TOWER
08/08/2001 CHILLED STRAWBERRY SOUP - MIKE REEH
10/26/2001 CREAMY PUMPKIN SOUP
07/04/2001 DELICIOUS PICNIC SLAW - JOANNA LUND
06/27/2001 FIRECRACKER PASTA
05/25/2001 GOURMET BABY MIXED GREENS - CAPTAIN'S TABLE
06/26/2001 GREEN BEAN AND TOMATO SALAD
02/07/2001 GRILLED STEAK CAESAR SALAD
12/14/2001 HAM, POTATO AND CHEDDAR SOUP - BLUE CAT BREW PUB
02/19/2001 HOT CHICKEN SALAD - HEALTHY EXCHANGES
01/29/2001 MOM'S WINTER SOUP
06/13/2001 MY FAVORITE SALAD - GRAMMA'S
09/24/2001 PETITE SALAD - CHEF DOMINIC
01/22/2001 PIZZA SOUP - BRIAN WECKERLY
05/23/2001 SEAFOOD BISQUE
10/31/2001 SEAFOOD GUMBO FROM BORDERS COOKING CLASS
02/15/2001 SHRIMP AND COCONUT SOUP
05/10/2001 SLENDERELLA CHICKEN SALAD
10/05/2001 THE FORMULA - CHILI BY BILL NIXON
01/08/2001 TURKEY & SAUSAGE SOUP - BRIAN WECKERLY
11/28/2001 TURKEY CORN CHOWDER - MIKE REEH
10/10/2001 WHITE CHICKEN CHILI - JEFF RYSER
05/25/2001 WILD MUSHROOM SOUP - CAPTAIN'S TABLE
VEGETABLES
11/12/2001 BROCCOLI WITH MUSTARD-DILL SAUCE
06/06/2001 GRAMMA'S GREEN BEANS
01/03/2001 GRILLED SHIITAKES
07/25/2001 LAYERED SUMMER VEGETABLE CASSEROLE PARMESAN
08/16/2001 MIXED GRILLED ITALIAN VEGETABLE SIDE DISH - JOANNA LUND
04/30/2001 MOM'S SWEET POTATO CASSEROLE
01/03/2001 MUSTARD AND HERB MARINATED VEGETABLES
02/19/2001 NEW WORLD "STUFFED" CABBAGE - HEALTHY EXCHANGES
02/19/2001 SCALLOPED POTATOES - HEALTHY EXCHANGES
07/18/2001 STUFFED ZUCCHINI - MIKE REEH
12/11/2001 SWEET POTATO MASH W/CILANTRO
APPETIZERS/BEVERAGES
Printable Recipe
ARTICHOKE CHEESE DIP - MIKE REEH
12/12/2001
Return to [TOP] [HOME]
1 (8 oz.) can plain artichoke hearts, drained & cut (use scissors)
1 (8 oz.) package shredded Mozzarella cheese
1/8 teaspoon onion powder
1/4 cup shredded Cheddar cheese
1/4 cup Parmesan cheese
1/2 cup mayonnaise
Garlic powder, to taste
1/8 teaspoon curry powder (optional)
MIX all ingredients together and put in a casserole dish, I like to cover with cheese.
BAKE at 350 degrees for 30 minutes, until hot and bubbly.
SERVE with corn chips or your favorite crackers.
YIELD: 6 to 8 servings for appetizers.
Printable Recipe
HOT DEVILED SHRIMP - MIKE REEH
12/05/2001
Return to [TOP] [HOME]
1 (12 oz.) package frozen deveined shrimp, or 1-1/2 cups cooked fresh shrimp
4 tablespoons butter or margarine
1 teaspoon Worcestershire sauce
1 teaspoon curry powder
1/2 teaspoon Tabasco
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
BREAK shrimp apart; let partially defrost.
MELT butter or margarine in chafing dish over direct heat.
STIR in Worcestershire sauce and curry powder; continue to stir until very hot. Add remaining ingredients and mix well.
ADD shrimp; saute about 5 minutes, until cooked and well-seasoned with butter mixture.
SERVE hot.
YIELD: 8 appetizer servings. (These look good served in a scallop shell, or other seafood shell.)
Printable Recipe
MULLED CRANBERRY APPLE WINE - CAMP MC CLELLAN CELLARS
12/11/2001
Return to [TOP] [HOME]
1 half gallon apple cider
1 cup orange juice
1 bottle Galena Cranberry Wine or 1 bottle Amana Cranberry Wine
Crown's Mulling Spices to taste (1/3 bag)
Serve Warm - Do Not boil.
Printable Recipe
NEW YEAR'S NON-ALCOHOLIC DRINKS
12/27/2001
Return to [TOP] [HOME]
CITRUS COLLINS
Fill a 10-12 oz. glass with ice cubes
Add:
2 oz. orange juice
1 oz. lemon juice
1 oz. flavored syrup
Fill with club soda. Garnish with an orange slice or a cherry.
MAI-TAI
1/2 cup pineapple juice
1/4 cup orange juice
1/4 cup club soda
1 tablespoon cream of coconut
1 tablespoon grenadine syrup
In shaker or tall glass, combine ingredients: shake or stir to blend. Add crushed ice.
HOLIDAY DELIGHT
Blend the following ingredients in a mixer:
1/2 cup orange juice
1/4 cup frozen strawberries
1/4 cup cranapple juice
1/4 cup half-and-half
1/2 banana
Pour into a tall glass.
RIVER CLUB CREAM
1.5 oz. Arrow Non-alcoholic Black Raspberry Cordial
5 oz. half-and-half
Dollop of whipped cream
Shake ingredients in glass and metal shaker with ice until frothy. Pour (with ice) into 10-12 oz. Snifter or tall glass.
MOCK CHAMPAGNE
2/3 cup sugar
2/3 cup water
1 cup grapefruit juice
1/2 cup orange juice
3 tablespoons grenadine syrup
28 oz. ginger ale - chilled
Combine sugar and water in saucepan over low heat. Stir until sugar is dissolved. Bring to boil and boil 10 minutes. Cool. Add sugar syrup to grapefruit and orange juices. Chill thoroughly. Add grenadine and ginger ale just before serving. Makes about 1-1/2 quarts.
MOCHA FLAVORED COFFEE
1/4 cup nondairy creamer - dry
1/3 cup sugar
1/4 cup dry instant coffee
2 tablespoons cocoa
Place all ingredients in mixer, beat at high until well blended. Store in airtight container. Mix 1-1/2 tablespoons with 3/4 cup hot water.
Printable Recipe
SHRIMP REMOULADE APPETIZER PLATTER - MIKE REEH
11/07/2001
Return to [TOP] [HOME]
1 whole egg
Juice from 1/2 lemon
Salt and pepper to taste
1-1/2 cups olive oil
2 tablespoons ketchup
2 tablespoons Boetje's mustard
Dash Tabasco
Dash Worcestershire sauce
Pinch Cajun seasoning
1/4 cup green onion, chopped
1/4 cup celery, chopped
1. Put egg in stainless steel bowl. Add lemon, salt and pepper.
2. Whip until egg is frothy.
3. Whip in olive oil, will become thick.
4. Add rest of ingredients.
2 pounds cooked shrimp, cold, toss into remoulade sauce
Place coated shrimp on platter and surround with assorted vegetables*
*green onions
*carrots
*celery
*peppers
Printable Recipe
SMOKED TURKEY FONDUE - MIKE REEH
12/12/2001
Return to [TOP] [HOME]
1/4 cup chopped onion
1 tablespoon margarine
1 (8 oz.) package cream cheese, cubed
1 (2-1/2 oz.) package smoked turkey, chopped
1/2 cup milk
1 (4 oz.) can mushrooms, drained
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley
French bread
SAUTE onion in margarine; add milk and cheese.
STIR over low heat until cream cheese is melted; stir in remaining ingredients and heat thoroughly.
SERVE hot with toasted French bread slices.
Printable Recipe
SPINACH DIP - MIKE REEH
12/05/2001
Return to [TOP] [HOME]
1 (10 oz.) package frozen spinach
1 cup mayonnaise
1 envelope Knorr vegetable soup mix
1 cup sour cream
1 (8-1/2 oz.) can water chestnuts, chopped
1/2 small onion, minced
THAW spinach completely, then squeeze all the water out.
MIX spinach with the other ingredients and blend well.
REFRIGERATE overnight, before serving with crackers or chips.
Printable Recipe
STRAWBERRY DAIQUIRI - JOANNA LUND
10/19/2001
Return to [TOP] [HOME]
2 cups frozen strawberries, no sugar added
2 cups Diet Mountain Dew
2 tablespoons lemon juice
2 tablespoons lime juice
1 (4 serving) package JELL-O sugar-free strawberry gelatin
In a blender container, combine strawberries, Diet Mountain Dew, lemon juice, lime juice, and dry gelatin. Process on HIGH 15 seconds. Continue processing on HIGH until mixture is smooth. Pour into glasses.
Each serving equals:
HE: 1/2 Fr, 8 OC
35 Calories, 0 gm Fa, 2 gm Pr, 7 gm Ca, 75 mg So, 2 Fi
DIABETIC: 1/2 Fr
BREADS
Printable Recipe
BASIC CHAR GRILLED PIZZA CRUST - PETER HARMON
09/07/2001
Return to [TOP] [HOME]
This recipe was created out of sheer necessity. I cannot figure out how to make a decent pizza at home. I tried grilling raw pizza dough on the outside grill and Voila! The best crusts can be done ahead and refrigerated or frozen until you need them. In addition, this pizza crust may be used as an awesome bread for a sandwich or used as you would a tortilla for burritos or chimichangas.
2 cups water warm (120 degrees)
2 ounces yeast
4 tablespoons olive oil
4 tablespoons honey
1 tablespoon chopped garlic
3 cups chopped fresh basil
6 cups flour
2 teaspoons salt
In a mixing bowl place water, yeast, olive oil, honey, garlic and chopped basil; allow to sit for 0 minutes to activate the yeast. Add flour and salt, mix with hands to incorporate flour and form dough. When all is combined and you can remove it from the bowl and throw it on the counter. Knead the dough until it becomes elastic and smooth, put dough into a lightly oiled bowl. Find a warm place, about 100 degrees, and allow the dough to rise until it has doubled its size, about 30 minutes. Put dough on the counter and divide into 4 equal parts. Roll out the dough with a rolling pin or toss by hand if you are studly enough. The dough should be thin like an old record album. Place the dough on a plate or something that you can transfer it to a grill on. Using your outdoor grill, get a good flame working and drop the dough on the grill. Cook about one minute on each side until it bubbles or swells like a balloon "do not burn", use a large flat spatula to flip the dough. Remove the crust from the grill, and allow to cool to room temperature. Now you have an awesome pizza crust that is ready for toppings! In some cases you may need to add a little extra flour to the dough as you mix or knead it. Also you will need to flour your work surface as you roll the dough so it doesn't stick. This dough also will make great bread, rolls or Focaccia starter.
Printable Recipe
CHEESY TREASURE MUFFINS - MOLLY PELZER
08/30/2001
Return to [TOP] [HOME]
On-the-Go Category Winner
Deena Gergeni
Claremore, Okla.
Makes 10 muffins
Prep time: 10 minutes
Cook time: 15 minutes
1 egg, beaten
1 cup milk
1/4 cup butter, melted
1/4 cup sugar
2 cups self-rising cake flour, unsifted
1/4 cup green onions, chopped
4 slices bacon, cooked, drained and crumbled
1/2 cup Swiss cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
8 ounces Jalapeño Jack or Colby Jack cheese, cut into 3/4-inch cubes
Preheat oven to 400°F. In a bowl, mix egg, milk, butter and sugar. Slowly stir in flour. Fold in the green onions, bacon, Swiss cheese and 1/4 cup Cheddar cheese. Fill muffin compartments 1/3 full. * Place one cube of Jalapeño Jack cheese in middle of each muffin compartment on top of batter. Continue to fill muffin compartments with batter until 2/3 full. Top with remaining Cheddar cheese. Bake muffins for 15 to 20 minutes or until golden brown. Let stand 5 minutes before removing from pan. Serve warm.
*If necessary, grease before filling.
Molly Pelzer
Registered Dietitian
Midwest Dairy Association and Dairy Council
800-406-MILK (6455) Direct line: 563-886-6020 FAX 563-886-6101
Good health begins with dairy!
Printable Recipe
FRENCH TOAST SLEEPING BAGS
07/24/2001
Return to [TOP] [HOME]
Serves 6
Canola oil spray
12 slices whole-wheat bread
1/2 cup light cream cheese, softened
1/2 cup strawberry fruit spread
1/2 cup sliced strawberries (6 to 8 berries)
2 large eggs
1/2 cup low-fat milk
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1/2 cup maple syrup (optional)
1. Spray a large nonstick skillet with canola oil; set aside.
2. Lay 6 slices of bread on your work surface. Keeping edges free of food, place a generous teaspoon of cream cheese, a generous teaspoon of fruit spread, and 4 or 5 strawberry slices on each piece. Top with remaining bread.
3. In a medium mixing bowl, combine eggs, milk, and vanilla. Dip sandwiches, being careful not to let strawberries fall out. Press edges together to seal.
4. Heat skillet to medium. Cook each French toast sandwich 2 or 3 minutes or until the first side is golden brown. Use a spatula to turn sandwich over, and cook until second side is golden brown. Sprinkle with powdered sugar. Serve immediately with maple syrup, if desired.
Printable Recipe
PUMPKIN BREAD - DONNA/HY-VEE
10/26/2001
Return to [TOP] [HOME]
1/3 cup butter or margarine, softened
1-1/4 cups sugar
1 cup solid pack pumpkin
1 egg
1-3/4 cups all-purpose flour
1 teaspoon Spice Islands pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon Spice Islands ground cinnamon
1/4 teaspoon baking powder
1/2 cup dried currants
3/8 cup chopped pecans
1 package (8 oz.) cream cheese, softened (for orange cream cheese)
3 tablespoons sugar (for orange cream cheese)
2 teaspoons Spice Islands pure vanilla extract (for orange cream cheese)
1 teaspoon Spice Islands orange peel (for orange cream cheese)
1. Using electric mixer, beat butter and sugar until light; add pumpkin and egg, mixing well.
2. In medium bowl, combine flour, pumpkin pie spice, baking soda, salt, cinnamon and baking powder; gradually add to butter mixture, mixing until well blended. Stir in currants and pecans.
3. Pour batter into greased 8x4-inch loaf pan. Bake at 350 degrees F. for 1 to 1-1/4 hours or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan; cool completely on wire rack. Serve with Orange Cream Cheese.
4. ORANGE CREAM CHEESE: Mix cream cheese, sugar, vanilla and orange peel; stir until smooth. Stir in 1 to 2 teaspoons milk to make spreading consistency.
Printable Recipe
PUMPKIN MUFFINS
10/26/2001
Return to [TOP] [HOME]
Nonstick cooking spray
1/2 cup Hy-Vee brown sugar (for topping)
1 tablespoon Hy-Vee flour (for topping)
1/4 teaspoon pumpkin pie spice (for topping)
2 tablespoons Hy-Vee corn oil margarine (for topping)
1 cup Hy-Vee flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon Hy-Vee salt
1/4 teaspoon Hy-Vee baking soda
1/2 cup Hy-Vee brown sugar
1 cup uncooked Hy-Vee quick-cooking oatmeal
1 egg, slightly beaten
1/4 cup Hy-Vee milk
1/4 cup Hy-Vee canola oil
3/4 cup Hy-Vee canned pumpkin
1. Preheat oven to 400 degrees.
2. Spray muffin pan with nonstick cooking spray.
3. Combine 1/2 cup brown sugar, 1 tablespoon flour, 1/4 teaspoon pumpkin pie spice and margarine for topping. Set aside.
4. Combine 1 cup flour, baking powder, 1 teaspoon pumpkin pie spice, salt, baking soda, 1/2 cup brown sugar and oatmeal in a large bowl.
5. Combine egg, milk and canola oil.
6. Add pumpkin to liquid ingredients and stir together.
7. Add pumpkin mixture to flour mixture. Stir just until moistened.
8. Fill muffin cups 2/3 full.
9. Sprinkle topping mixture on top of each muffin.
10. Bake at 400 degrees for 18 minutes, or until done.
Yield: 12 muffins
Printable Recipe
SOUTHERN DELIGHT APRICOT PECAN BREAD - JOANNA LUND
08/16/2001
Return to [TOP] [HOME]
1 cup fat-free milk
2 teaspoons distilled white vinegar
1 egg or equivalent in egg substitute
2 tablespoons reduced-calorie margarine
1 teaspoon salt
1/4 cup apricot spreadable fruit
1/4 cup (3/4 ounce) quick oats
2 cups bread flour
1 cup whole wheat flour
1-1/2 teaspoons active dry yeast
1/2 cup (2-1/4 ounces) chopped dried apricots
3 tablespoons (3/4 ounce) chopped pecans
In a bread baking pan container, combine milk and vinegar. Let mixture set for 5 minutes. Stir in egg, margarine, salt, and spreadable fruit. Add oats, bread flour, and whole wheat flour. Make an indentation on top of dry ingredients. Pour yeast into indentation. Follow your bread machine instrucitons for a 1-1/2 pound loaf. Add apricots and pecans when "add ingredient" signal beeps. Continue following your machine's instructions. Remove loaf from machine and place on a wire rack to cool. Cut into 12 slices. Makes one 1-1/2 pound loaf.
Serves 12 - Each serving equals:
HE: 1-1/2 Bread, 1/2 Fruit, 1/2 Fat, 19 Optional Calories
183 Calories, 3 gm Fat, 6 gm Protein, 33 gm Carb., 234 mg Sodium, 39 mg Calcium, 2 gm Fiber
DIABETIC: 1-1/2 Starch, 1/2 Fruit, 1/2 Fat
Printable Recipe
SOUTHWESTERN PANCAKES
10/08/2001
Return to [TOP] [HOME]
2 C. Corn (fresh, frozen or canned)
1/4 C. Diced red pepper
1/4 C. Chopped green onion
2 T. Parsley
2 cups melted butter
1-1/2 cups flour
3 eggs
1-1/2 cups cream or Half & Half
Combine vegetables. Stir in melted butter. Add flour to coat vegetables. Lightly beat eggs and add cream (or half & half) and fold into the vegetable mixture.
Cook in dollar size pancakes and serve with condiments such as sour cream, salsas, bacon, chopped green onion, etc.
Printable Recipe
THUNDER BAY SWEET BISCUITS
05/02/2001
Return to [TOP] [HOME]
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.
DESSERTS
Printable Recipe
APPLE SLUMP - JOANNA LUND
08/16/2001
Return to [TOP] [HOME]
4 cups (8 small) cored, peeled, and sliced cooking apples
3/4 cup granular Splenda*
1 teaspoon JO's Apple Pie Spice
1/2 cup water
3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons reduced-calorie margarine
1/3 cup fat-free milk
Spray a slow cooker container with butter-flavored cooking spray. Evenly arrange apple slices in prepared container. In a small bowl, combine 1/2 cup Splenda, JO's Applie Pie Spice, and water. Drizzle mixture evenly over apples. Cover and cook on LOW for 4 to 6 hours or until applies are tender. Turn heat setting to HIGH and prepare dumplings. In a large bowl, combine flour, remaining 1/4 cup Splenda, baking powder, and salt. Cut in margarine, using a pastry cutter or fork. Add milk. Mix gently to combine. Drop batter by tablespoonfuls to form 4 "dumplings" on top of hot apples. Re-cover and continue to cook on HIGH for 30 minutes without removing lid. When serving, place a dumpling in a dessert bowl and evenly spoon about 1/2 cup apple mixture over top of each.
HINT: Substitute any reputable brand for JO's Apple Pie Spice.
Serves 4 - Each serving equals:
HE: 2 Fruit, 1 Bread, 3/4 Fat, 1/4 Slider, 3 Optional Calories
204 Calories, 4 gm Fat, 4 gm Protein, 38 gm Carb., 462 mg Sodium, 56 mg Calcium, 3 gm Fiber
DIABETIC: 2 Fruit, 1 Starch, 1 Fat
Printable Recipe
BANANAS FOSTER - PETER HARMAN
02/22/2001
Return to [TOP] [HOME]
8 tablespoons dark brown sugar
1 stick unsalted butter
4 bananas peeled and cut lengthwise
2 pinches ground cinnamon
3 shots each - dark rum and banana liqueur
4 large scoops of vanilla ice cream
Melt unsalted butter in a large skillet over a medium heat. Add dark brown sugar and stir until sugar is melted. Add 1 shot dark rum into the mixture and stir. Add bananas and saute for 4 to 6 minutes. Pour banana liqueur and rest of rum over the mixture. Stir and flambe until flames die out. Sprinkle with cinnamon. Serve over vanilla ice cream immediately.
Printable Recipe
BASIC CREPE BATTER - HAPPY DIABETIC CHEF
12/04/2001
Return to [TOP] [HOME]
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons canola oil
1/2 teaspoon salt
In a blender of food processor blend the flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter and salt for 5 seconds. Turn off motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for about an hour. The batter may be made 1 day in advance and kept covered and chilled.
If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8 inch diameter nonstick skillet over medium high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
Printable Recipe
BLACK FOREST CHERRY BUNDT CAKE - JANE REINHARDT-MARTIN
04/12/2001
Return to [TOP] [HOME]
CAKE:
Nonstick cooking spray
2 cups cake flour
1-1/2 cups firmly packed brown sugar
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup prune puree or prepared prune butter
3/4 cup skim milk
2 eggs
1 egg white
4 teaspoons vanilla extract
1 cup boiling water
2 teaspoons baking soda
2 cups frozen pitted unsweetened dark sweet cherries, thawed, well drained and coarsely chopped
1/2 cup chopped walnuts
CHOCOLATE DRIZZLE:
2 tablespoons semisweet chocolate chips
2 teaspoons hot water
1. For the cake: Preheat oven to 350 degrees. Coat a 12 cup to 16 cup Bundt or tube pan with nonstick spray.
2. In a large bowl, combine flour, brown sugar, cocoa powder, baking powder and salt.
3. In medium bowl, whisk together prune puree, milk, egg, egg white and vanilla until well combined.
4. In small bowl, combine boiling water and baking soda.
5. Stir prune puree and water mixtures into flour mixture; mix just until blended.
6. Pour half the batter into prepared pan; sprinkle cherries and walnuts evenly over batter. Top with remaining batter.
7. Bake in center of oven about 45 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan.
8. For the chocolate drizzle: In bowl set over simmering water, melt chocolate chips. Stir in hot water until well blended. Cool slightly; drizzle with spoon over top of cake letting it run down sides.
Nutrition Info: makes 16 servings. Per serving: 220 calories, 5 grams protein, 43 grams carbohydrates, 4 grams fat, 27 mg cholesterol, 1 gram fiber.
Printable Recipe
CAFE-AU-LAIT CHOCOLATE CHIP BARS - JOANNA LUND
12/10/2001
Return to [TOP] [HOME]
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 8 (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 ounce) 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
CELEBRATION CAKE
06/18/2001
Return to [TOP] [HOME]
EASY DECORATOR ICING
One 2-pound bag of confectioners' sugar
3/4 cup Crisco or other vegetable shortening
1 teaspoon popcorn salt
1/2 to 2/3 cup water or milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Put all ingredients in large deep mixer bowl and mix on low (or medium if using a handheld electric mixer) to avoid whipping too much air into the icing. Icing is ready when it appears smooth. Icing can be thinned by adding liquid a drop or two at a time. Keep icing covered when not using to avoid drying out.
CAKE PREPARATION:
After removing the baked layers from the oven, let the cake cook 5-10 minutes.
With a serrated knife carefully cut the dome off each layer (the top of the cake pan can usually make a good guide).
After the layers have cooled up to 15 minutes, remove them from their pans and allow them to cool completely before "crumb-coating" them (brushing a thinned icing over the layers to prevent crumbs from getting into the icing).
Place the bottom layer on a cakeboard of the same diameter and spread the filling on top.
Lay on the top layer and make sure the cake is level and even.
Using a metal icing spatula or knife, apply the icing to the sides before icing the top. Try to make the surface as smooth as possible (heating the metal blade in very hot water before smoothing the surface can help. Be sure to shake off excess water.)
If you are making a tiered cake, be sure to place straws or dowel rods in the lower tiers that will be strong enough to support the tier(s) above. Evenly space the supports directly under where the next tier (or tier separater plate) will rest.
MATERIALS:
Disposable icing bags
Decorator tips: #2 (round, #21 (star), #352 (leaf)
Plastic couplers (optional)
Cake boards (cardboard) to equal diameter of your cake
Decorative trays or plates or foil-covered boards to display cake
Cake pans
Cake batter or mixes adequate to fill your pans
Icing recipe
Metal-bladed spatula/knife for spreading icing
Serrated knife to cut dome off cake layers
Plastic straws or 1/4" diameter dowel to support upper tier
Assorted silk or fresh flowers for decoration (optional)
Tulle or other fabric for draping and display (optional)
Small boxes or other items to create different levels for display under draping
DECORATION TECHNIQUES:
CORNELLI LACE: Using tip #2 and icing that has been thinned enough to make it easy to squeeze through the tip, draw a random squiggle pattern in icing on the iced cake in such a way so the squiggles don't cross one another. Pressure on the icing bag should be constant.
SHELL TRIM: Using tip #21, hold the bag at a 45 degree angle to your left (if you're right-handed), with the right hand squeezing the icing bag and the tip resting on the left fingers and being guided by the left hand. Place the tip gently on the frosted surface and squeeze the icing bag while moving the bag slightly left causing the icing to come out in a "fan" or shell shape before releasing the pressure and pulling the tip back to the right, creating a point. Pull the bag completely away. Repeat the process again such that the next shell starts on the point where you left off the previous shell.
STAR OR FLOWER: Hold tip #21 at right angles to your decorating surface and place the tip just above the surface. Squeeze the bag to force icing of the tube and let the icing fan out in all directions away from center before releasing the pressure. Pull the bag completely away and repeat the process as many times as necessary.
LEAF: With tip #352, hold the icing bag at 45 degrees from the icing surface and place the tip gently on the surface. Squeeze the icing bag and release quickly; pulling away at the same time. A veined leaf can be created using a slight backward-and-forward motion before releasing the pressure and pulling the tip away.
Printable Recipe
CHOCOLATE COOKIE ICE CREAM - JOANNA LUND
08/16/2001
Return to [TOP] [HOME]
1-1/3 cups Carnation Nonfat Dry Milk Powder
1-1/4 cups cold water
1/4 cup Hershey's Lite Chocolate Syrup
1/2 cup granular Splenda
1 teaspoon vanilla extract
6 (2-1/2 inch) chocolate graham cracker squares, made into very coarse crumbs
In a large bowl, combine dry milk powder, water, and chocolate syrup. Stir in Splenda and vanilla extract. Pour mixture into chilled canister of ice cream maker. Process according to the manufacturer's directions. When mixture is at soft-serve stage, add graham cracker crumbs and process for 1 minute longer. Serve at once or spoon mixture into a covered container and freeze for up to 8 hours.
Serves 4 (1/2 cup) - Each serving equals:
HE: 1 Skim Milk, 1/2 Bread, 1/4 Slider, 14 Optional Calories
132 Calories, 0 gm Fat, 9 gm Protein, 24 gm Carb., 184 mg Sodium, 304 mg Calcium, 0 gm Fiber
DIABETIC: 1 Skim Milk, 1/2 Starch/Carb.
Printable Recipe
CHOCOLATE MOCHA FILLING
02/06/2001
Return to [TOP] [HOME]
Combine, cook and stir in the top of a double boiler over - not in - boiling water, until smooth:
2 oz. unsweetened chocolate
2/3 cup cream
1-1/3 cups strong coffee
Then add and stir into this mixture a smooth paste of:
3 tablespoons cornstarch
2 tablespoons cold coffee
Stir and cook the filling about 8 minutes. Cover and continue to cook 10 minutes more.
Meanwhile, combine and beat:
4 egg yolks
1 egg
1/4 teaspoon salt
Beat in gradually:
1-3/4 cups sugar
Pour some of the hot cornstarch mixture over the egg mixture and then gradually return it to the double boiler. Cook 2 to 3 minutes, stirring lightly. Remove the filling from the heat and stir gently until cool and thickened.
Printable Recipe
CHOCOLATE OATMEAL KISSES - JAN TEMPLE
02/05/2001
Return to [TOP] [HOME]
This cookie is a Temple Family favorite. It is fast and relatively healthy since it is made with whole grain oats and cocoa. I’ve reduced the fat using a fat substitute and increased the oatmeal from the original family recipe. You may also use a sugar substitute for part of the sugar. Enjoy!
1 cup sugar
1/4 cup cocoa
1/4 cup skim milk
2 Tablespoons margarine
2 Tablespoons fat substitute (ex. Smuckers Baking Healthy)
1/4 teaspoon vanilla
2-1/2 cups Old Fashioned Oats (quick are OK)
1/4 cup chopped nuts (optional)
Combine sugar, cocoa, milk, margarine and substitute in saucepan and bring to a boil. Remove from heat. Add vanilla, oats and nuts. Drop by teaspoons onto waxed paper. Cool and eat.
Yield 3 dozen cookies
Printable Recipe
CHOCOLATE TRUFFLES (GENACHE)
08/22/2001
Return to [TOP] [HOME]
1 cup heavy cream
16 oz. semi-sweet chocolate (well-chopped)
In a heavy saucepan, bring the heavy (whipping) cream to a boil. Remove from the heat and pour it over the chopped chocolate in a mixing bowl (a tablespoon of liquer can be added if desired). Stir until the chocolate is completely melted and the cream is thoroughly blended with the chocolate. Cover the bowl with plastic wrap and chill in the refrigerator to harden. With a melon baller, scoop the ganache from the bowl and roll in powdered baker's cocoa or powdered sugar.
A glaze for cake can be made by using equal parts cream and chocolate (8 oz. of each, for example). While warm, spread the glaze over the cake. It will thicken as it cools and makes a luxurious and delicious presentation that is extremely easy.
Frosting can be made using 1 cup cream to 12 oz. chocolate.
Printable Recipe
CREAM WAFERS
12/18/2001
Return to [TOP] [HOME]
1 cup butter
1/3 cup whipping cream
2 cups all purpose flour
Measure flour and mix with butter and cream. Mix thoroughly. Chill 1 hour.
Heat oven to 375 degrees. Roll dough to 1/8" thick on lightly floured waxed paper. Use cookie cutter and cut to 1" circles. Dust or dip with granulated sugar. Bake 7 to 9 minutes or until slightly puffy. Put two cooled cookies, together with filling. Makes about 5 dozen cookies.
FILLING:
1/2 cup soft butter
3/4 cup sifted confectioner's sugar
1 teaspoon vanilla
May tint pink or green for Christmas
Printable Recipe
DARK FUDGY BROWNIES
04/12/2001
Return to [TOP] [HOME]
Nonstick cooking spray
2/3 cup all-purpose flour
1-2/3 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon butter or margarine
1-1/2 ounces unsweetened chocolate, coarsely chopped
2-1/2 tablespoons canola oil
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon instant coffee powder, dissolved in 1-1/4 teaspoons hot water
2 egg whites
1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, extending foil at two opposite ends by about 1-1/2 inches. Coat with nonstick cooking spray.
2. Sift together flour, confectioners' sugar, cocoa, baking powder and salt; set aside.
3. In medium saucepan, over medium-high heat, cook butter or margarine 30 seconds to 1 minute, or until lightly browned. Reduce heat to low; add chocolate and oil. Cook, stirring until chocolate is melted and mixture is smooth.
4. Remove from heat; stir in corn syrup, vanilla and coffee mixture until combined. Beat egg whites into chocolate mixture. Gently stir dry ingredients into chocolate mixture just until blended and smooth. Pour batter into prepared pan, spreading evenly to edges.
5. Bake on middle oven rack for about 25 minutes, until center is just set. Remove pan to wire rack. Cool 15 minutes. Using overhanging foil as handles, carefully lift cake from pan; cool completely on wire rack. Peel foil from bottom; set cake right side up on cutting board. Cut into bars.
Nutrition Info: Makes 12 servings. Per serving: 170 calories, 3 grams protein, 28 grams carbohydrates, 6 grams fat, 1 mg cholesterol, 2 grams fiber.
Recipe from Eating Light, 2000.
Printable Recipe
DELI-STYLE NEW YORK CHEESECAKE - JOANNA LUND
12/10/2001
Return to [TOP] [HOME]
1-1/2 cups purchased graham cracker crumbs or 12 (2-1/2 inch) graham cracker squares, made into crumbs
1/4 cup pourable Sugar Twin or Sprinkle Sweet
2 tablespoons reduced-calorie margarine, melted
3 (8-ounce) packages Philadelphia fat-free cream cheese
2 (4-serving) packages JELL-O sugar-free vanilla cook-and-serve pudding mix
1 cup Carnation Nonfat Dry Milk Powder
1 cup water
3 eggs, slightly beaten, or equivalent in egg substitute
1/2 cup Land O Lakes no-fat sour cream
3 tablespoons lemon juice
2 teaspoons vanilla extract
Preheat oven to 325 degrees. Spray an 8-by-8-inch spring-form pan with butter-flavored cooking spray. In a medium bowl, combine graham crackers crumbs, Sugar Twin, and margarine. Gently press crumbs into prepared pan. In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, water, and eggs. Mix well using a wire whisk. Blend in sour cream, lemon juice, and vanilla extract. Pour mixture into prepared pan. Gently rotate pan to settle batter. Bake for 50 to 60 minutes or until cake is set 2 inches from the edges, but the center is still pudding-like. Turn oven off, open door, and let cake set in oven for 15 minutes. Place pan on a wire rack and allow to cool completely. Remove sides of pan and refrigerate cake for at least 2 hours. Cut into 12 servings.
HINT: 1. A self-seal sandwich bag works great for crushing graham crackers. 2. When serving, good garnished with 1 tablespoon spreadable fruit and Cool Whip Lite.
Each serving equals:
HE: 1-1/4 Protein (1/4 limited), 2/3 Bread, 1/4 Skim Milk, 1/4 Fat
19 Optional Calories
168 Calories, 4 gm Fat, 10 gm Protein, 23 gm Carbohydrate, 433 mg Sodium,
207 mg Calcium, 0 Fiber
DIABETIC: 1 Meat, 1 Starch/Carbohydrate, 1/2 Fat
Printable Recipe
DIRT CAKE - JANE REINHARDT-MARTIN
04/05/2001
Return to [TOP] [HOME]
One 8-ounce Fat Free Cream Cheese
1 cup powdered sugar
1/4 cup butter or margarine, softened
Cream all above ingredients together.
2 packages of Sugar Free Vanilla Instant Pudding
2 cups skim or 1% milk
12 oz. Lite Cool Whip
Blend first two ingredients in food processor. Than add Cool Whip. Lastly add cream cheese mixture.
Crush 1 pound of Oreo Cookies. You can put in food processor, but I find putting them in a large plastic bag and crushing it with a rolling pin works best.
Start layering in whatever container you choose, starting with the cookies and then cream mixture, etc.
Top with gummi worms or flowers made from fruit roll-ups.
Printable Recipe
DIRT CUPS
01/04/2001
Return to [TOP] [HOME]
2 cups cold milk
1 package (4 oz.) chocolate instant pudding mix
Mix together and chill for 5 minutes.
1 package (8 oz.) Cool Whip, thawed
Add to pudding mix.
Crush 1 package Thin Mints. Add 1/2 mixture to pudding. Mix well.
In small cups put 1 tablespoon crumbs. Add pudding mixture, sprinkle with crumbs and top with Gummy Worms.
Printable Recipe
DROP BROWNIES
11/13/2001
Return to [TOP] [HOME]
Makes 50 to 60 cookies
These are better than other brownies or cookies. I keep them in the freezer to serve with or without sorbets and ice cream.
12 ounces semisweet chocolate bits
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla
2-1/4 cups pecans, coarsely chopped
Preheat the oven to 350 degrees. Grease or spray 2 cookie sheets with nonstick spray.
Remove one third (3/4 cup) of the chocolate bits and set aside.
Place the rest of the semisweet chocolate bits and butter in a heavy 2-quart saucepan and melt over low heat (or melt in the microwave), stirring until smooth. Let cool slightly.
Meanwhile, on a piece of wax paper, sift together the flour, baking powder, and salt.
In a large bowl of an electric mixer, beat the eggs, sugar, and vanilla until well combined. With the mixer on slow speed, add the cooled chocolate mixture, then the dry ingredients. Blend well. Stir in the reserved chocolate bits and the nuts.
Drop by heaping teaspoons, 1 inch apart, onto the prepared cookie sheets. Bake 8 to 10 minutes. Or for 2-inch cookies, drop by heaping tablespoons 2 inches apart and bake for 10 to 12 minutes. They puff but won't firm up until they are cool, so don't overbake. Place the pan on a rack to cool a few minutes, and then remove the cookies to the rack to cool completely. Serve at room temperature. The drop brownies can be stored, tightly covered, for up to 3 days or kept frozen for up to 3 months.
Printable Recipe
FIESTA PLANTAIN W/CHOCOLATE, RUM & STRAWBERRIES
09/05/2001
Return to [TOP] [HOME]
2 cups whipped cream (Cool Whip)
1 tablespoon cinnamon
1 teaspoon nutmeg
4 oz. Myers Rum (dark)
2 Ripe Plantain bananas, cut into quarters
1 cup chocolate chips
8 6" flour tortillas
1 cup toasted coconut
1 pint strawberries, cleaned and sliced
1/2 cup pecans
3 cups oil
Mix 1 oz. rum with the whipped cream, cinnamon and nutmeg. Set aside.
Lay out the tortillas on a flat carving board. Rub a little water around the edges to keep the tortillas moist. Divide the chocolate chips evenly amongst the eight tortillas, placing near center. Add 1 quarter Plantain to each. Fold the sides, toothpick flap of tortilla to seal closed. Heat oil in skillet. Gently place stuffed tortillas in oil, cook 2 minutes per side. Set aside on lined plate to catch excess oil. Drain all but 2 tablespoons oil from skillet and place on medium heat. Saute quickly pecans and strawberries. Carefully add rum. Place cinnamon on center of plate with toasted coconut on the outer edge. Place 2 tortillas on cream, one angled on top of the other. Toss deglazed pecan/strawberries over top and serve. Enjoy!
Printable Recipe
FLOURLESS CHOCOLATE TORTE W/RASPBERRY FILLING
04/25/2001
Return to [TOP] [HOME]
13 oz. semi sweet chocolate chips
12 oz. butter
10 egg whites, pinch sugar
10 egg yolks, pinch sugar
1 cup raspberry filling
Melt chocolate and butter over double boiler. Mix well with whip. Set aside. In mixing bowl whip egg whites and sugar to soft peak. Reserve in separate bowl (best refrigerated). In mixing bowl whip egg yolks and sugar till fluffy. Add chocolate, incorporate on low speed. Fold in egg whites.
Butter and flour 4 round cake pans 2" deep. Pour equal amounts of mixture into pans. Bake at 350 in preheated oven 30 minutes or until toothpick inserted in middle pulls clean. Cool cakes. Remove cakes from pans. Put on a rack and spread with raspberry filling. Top with other cake and top that with chocolate gnash.
CHOCOLATE GNASH
16 oz. semi sweet chocolate
1/2 quart heavy cream
Bring cream to a boil, add chocolate and whip till smooth. Spread over cakes.
Refrigerate and serve.
Printable Recipe
FRESH FRUIT W/SWEET POUND CAKE BRUSCHETTA & RASPBERRY SAUCE
06/08/2001
Return to [TOP] [HOME]
Chef Robert (The Happy Diabetic Chef)
One 10-ounce package frozen raspberries in syrup, thawed
2 tablespoons red currant jelly
Fresh mint leaves and Chocolate Sauce
SAUCE: Puree raspberries with their syrup, and currant jelly in food processor. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour.
Dice Fresh Fruit: Strawberries, pears, berries, bananas, apples. Toss in bowl with sugar and maserate for 10 to 15 minutes.
Slice and toast Pound cake or Angel food in a 400-degree oven until light golden color.
Place a nape' of sauce on plate and top cake with fruit and juice. Garnish with powdered sugar, drizzle of chocolate and a sprig of fresh mint.
Serves 6
Per serving: 69 Cal (7% from Fat, 5% from Protein, 88% from Carb); 1 g Protein; 1g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 17 g Carb; 5 g Fiber; 0 mg Sodium; 0 mg Cholesterol
Printable Recipe
FRUIT KOLACHES - JOANNA LUND
12/10/2001
Return to [TOP] [HOME]
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 geleatin, 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.
Serves 16
Each servings 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
Printable Recipe
GRANDMA WECKERLY'S DARK CHOCOLATE CAKE
02/08/2001
Return to [TOP] [HOME]
2 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
1 cup buttermilk (may also substitute 1 tablespoon lemon juice and enough milk to make 1 cup)
3/4 cup oil
3/4 cup cocoa
1 teaspoon soda
2 eggs
2 teaspoons vanilla
3/4 cup hot water
Mix all ingredients until smooth. Beat 3-4 minutes. Pour into greased, floured baking pan. Bake at 350 degrees for 30-40 minutes or until tester comes out clean. May also be made into 24 cupcakes; bake for 25 minutes.
Printable Recipe
GRILLED BANANA S'MORES - JOANNA LUND
07/04/2001
Return to [TOP] [HOME]
12 (2-1/2 inch) graham cracker squares, made into coarse crumbs
3 cups (3 medium) sliced bananas
1/4 cup (1 ounce) mini chocolate chips
1/2 cup (1 ounce) miniature marshmallows
Cut 6 (18-inch) pieces of heavy duty aluminum foil. Evenly layer graham cracker pieces and bananas in center of each piece of foil. Sprinkle chocolate chips and marshmallows evenly over top. Wrap and double seal each bundle. Cook over a low grill for 2 to 3 minutes, turning once.
HINT: A self-seal sandwich bag works great for crushing graham crackers.
Serves 6 - Each serving equals:
HE: 1 Fruit, 2/3 Bread, 1/4 Slider, 13 Optional Calories
138 Calories, 2 gm Fat, 1 gm Protein, 29 gm Carbohydrate, 48 mg Sodium, 6 mg Calcium, 2 gm Fiber
DIABETIC: 1 Fruit, 1 Starch/Carbohydrate
Printable Recipe
GRILLED PIZZA DESSERT - BRIAN WECKERLY
06/12/2001
Return to [TOP] [HOME]
1 tube pizza dough (or use homemade)
Suggested ingredients:
Instant pudding (any flavor), prepared with 3/4 of the normal amount of milk
1 package chocolate chips
Hot fudge, caramel, or butterscotch topping
Fruit preserves
Chopped nuts
Sliced strawberries, bananas, raspberries, kiwi, or cherries
Divide dough into 4 equal pieces. On large, oiled cookie sheet, spread and flatten 1 piece of dough with your hands into a 10- to 12-inch free-form round, 1/8 inch thick. Place dough on grill rack 3 to 4 inches above heat. Within a minute, the dough will puff slightly, underside will stiffen, and grill marks will appear. Rotate and flip pizza frequently for even browning, checking underside often. Grill for about 6 minutes.
If using chocolate, sprinkle over dough during last 2 minutes of grilling; cook until chocolate is melted.
Allow crust to cool before topping. Layer pudding, then fruit, etc., then whipped topping.
Suggested combinations:
Vanilla or chocolate pudding, sliced strawberries, whipped topping
Cheesecake pudding, cherries, whipped topping
Vanilla pudding, chocolate, sliced bananas, chopped nuts, whipped topping
Chocolate or cheesecake pudding, raspberries, whipped topping
,
Printable Recipe
HAWAIIAN STRAWBERRY PIE
10/19/2001
Return to [TOP] [HOME]
1 (6 oz) Keebler graham cracker pie crust
2 cups sliced fresh strawberries
1 (4 serving) package JELL-O sugar-free strawberry gelatin
1 (4 serving) package JELL-O vanilla cook and serve pudding mix
1 cup canned crushed pineapple, packed in its own juice
Water
1 teaspoon coconut extract
1 cup Cool Whip Lite
2 tablespoons flaked coconut
Place sliced strawberries in pie crust. In a medium saucepan, combine dry gelatin and dry pudding mix. Add enough water to reserved pineapple juice to make 1-1/2 cups liquid. Add to dry pudding mixture. cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Pour hot mixture over strawberries. Refrigerate 2 hours. In a small bowl, combine drained pineapple, coconut extract and Cool Whip Lite. Mix gently to combine. Spread mixture evenly over set strawberry filling. Sprinkle flaked coconut evenly over top. Refrigerate at least 30 minutes. cut into 8 pieces.
Serves 8
Each serving equals:
HE: 1/2 Br, 1/2 Fr, 1 Sl, 4 OC
187 Calories, 7 gm Fa, 2 gm Pr, 29 gm Ca, 251 mg So, 2 gm Fi
DIABETIC: 1 St, 1 Fa, 1 Fr
Printable Recipe
HEART PUFFS - JAN TEMPLE
02/05/2001
Return to [TOP] [HOME]
6 servings
This is a festive way to serve calcium-rich pudding to children and adults. Since they are made with ingredients usually found in the home, I encourage you to have some hands-on fun with the children in your life making cream puffs for Valentine’s Day (or any day)!
Hearts:
1/2 cup water
1/4 cup margarine
1/2 cup flour
1/8 teaspoon salt
2 eggs
Filling: Instant chocolate or vanilla pudding made with skim milk. Follow package directions.
Decoration: Use one or a combination of the following: a dusting of powdered sugar or cocoa powder; dollops of non-dairy whipped topping, drizzled chocolate syrup; strawberries or raspberries.
· Heat oven to 400F. Line a cookie sheet with parchment paper or foil. Use a pencil to draw heart shapes on the paper or foil. You may make one large heart (5-6 inch diameter) or several small ones. If you use foil, spray with vegetable spray.
· In a medium saucepan, combine water and margarine. Bring to a boil. Add flour and salt all at once. Stir vigorously. Continue to cook and stir until mixture forms a ball that won’t separate.
· Cool for 10 minutes.
· Add eggs, one at a time, beating well after each until mixture is smooth.
· Spoon mixture into a resealable quart-size plastic freezer bag. Seal bag and cut ½ inch from one bottom corner of the bag to use for piping the mixture onto the cookie sheet. For large hearts, pipe two rows of batter - one on each side of your line. Then put a third row staggered on top of the first two. OR, just drop the batter by heaping tablespoons onto the baking sheet.
· Bake at 400F for 30 to 35 minutes or until golden brown. Remove from oven. Prick puff with sharp knife to allow steam to escape. Cool on wire rack till completely cool about 20 minutes. With a sharp knife, cut the top 1/3 off each puff. Set top aside and use a fork to remove moist dough from puff’s center.
· Prepare pudding according to package directions. Fill puff with pudding and replace tops.
· Decorate the puff using ideas listed above.
· Store leftovers (if there are any) in the refrigerator.
Adapted from Pillsbury Come and Eat, Winter 2001 and Better Homes and Gardens New Cook Book.
Printable Recipe
KATHY'S SCRUMPTIOUS CHOCOLATE FUDGE - JOANNA LUND
12/10/2001
Return to [TOP] [HOME]
1 recipe JO's Sweetened Condensed Milk*
1-1/2 cups mini chocolate chips
4 squares baking chocolate
1-1/4 cups granular Splenda
1 tablespoon vanilla extract
Simply make JO's Sweetened Condensed Milk and let it cool for at least 2 hours or up to 2 weeks. Now, in a large microwavable bowl, combine JO's Sweetened Condensed Milk, chocolate chips, baking chocolate and Splenda. Microwave on HIGH (100% power) for 3 minutes. Stir in vanilla extract. Spread mixture into a 9-by-9 inch dish sprayed with butter-flavored cooking spray. Refrigerate for at least 2 hours. Cut into 32 pieces.
*JO's Sweetened Condensed Milk (You'll need this for many holiday goodies in this issue.) In a 2 cup glass measuring cup, combine 1/2 cup cold water and 1-1/3 cups Carnation Nonfat Dry Milk Powder, stirring to make a paste. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is hot but not boiling. Stir in 1/2 cup Splenda. Cover and refrigerate for at least 2 hours before using. Will keep up to 2 weeks in refrigerator. Use in any recipe that calls for sweetened condensed milk. Makes equivalent of a 12-fluid-ounce can of commercial brand.
Printable Recipe
LORI'S EGGNOG SCONES
12/20/2001
Return to [TOP] [HOME]
2 cups flour + 1/2 cup for kneading dough
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup Crisco shortening
3/4 cup eggnog
Mix dry ingredients. Cut in Crisco with pastry blender. Stir in eggnog until blended. Put dough on floured surface and gently knead into a ball. (Dough should not be sticky.) Flatten to 1-1/2" thickness. Slice circle in half and then into quarters or thirds and put on cookie sheet or stone. Bake at 400 degrees for 15-20 minutes. Cool and drizzle with icing.
ICING: Mix 1 cup powdered sugar and 1-2 teaspoons eggnog.
Printable Recipe
LORI'S FRESH STRAWBERRY SCONES
04/19/2001
Return to [TOP] [HOME]
2 cups flour + 1/2 cup for kneading dough
2 teaspoons baking powder
1/2 cup sugar
4 tablespoons butter, chilled
3/4 cup milk or cream
1/2 cup chopped fresh strawberries
Mix flour, baking powder and sugar. Cut in butter with pastry blender. Stir in milk and strawberries until blended. Put dough on floured surface and gently knead into a ball. Flatten to 1-1/2" thickness. Slice circle in half and then into quarters or thirds and put on cookie sheet or stone. Bake at 400 degrees for 15-20 minutes. Cool and ice.
Icing: Mix 1 cup powdered sugar and 1-2 teaspoons strawberry syrup.
Printable Recipe
LORI'S PUMPKIN-CRANBERRY-PECAN SCONES
11/27/2001
Return to [TOP] [HOME]
2 cups flour
1 cup quick cooking oats
2 teaspoons baking powder
1 teaspoon salt
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 cup Crisco shortening
1/2 cup Craisins
1/2 cup chopped pecans
1/2 cup canned pumpkin
1/2 cup milk
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. Stir in Craisins and pecans.
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. Drizzle with powdered sugar icing.
Printable Recipe
LORI'S TIRAMISU ESPRESSO
06/26/2001
Return to [TOP] [HOME]
In a medium bowl combine:
1 cup cold water
1 can of low-fat sweetened condensed milk
1 package of white chocolate instant pudding
Chill for at least 30 minutes.
Beat in one 8 oz. package of softened low-fat cream cheese. Fold in one 8 oz. tub of whipped topping.
Combine 1-1/4 cups espresso and 1/4 cup Kahlua.
Slice one Sara Lee pound cake into 1/2" slices. (Lady Fingers or Angel Food cake may be substituted.)
In a trifle bowl, large glass bowl or individual dessert dish, layer pound cake, coffee/Kahlua and then the pudding mixture. Sprinkle unsweetened cocoa. Repeat layers. Cover and chill for at least 4-6 hours. Excellent if made the day before serving.
Printable Recipe
MINIATURE FLORENTINES
12/14/2001
Return to [TOP] [HOME]
Candied-Fruit Honey Wafers Dipped in Chocolate
Makes about 7 dozen cookies
Active time: 45 minutes Start to finish 2-1/2 hours
1/2 cup sugar
3-1/2 tablespoons unsalted butter
2-1/2 tablespoons mild honey
2 tablespoons heavy cream
2/3 cup sliced almonds
1/4 cup finely chopped fine-quality candied orange peel
8 oz. fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special equipment: parchment paper
1. Preheat oven to 400 degrees.
2. Boil sugar, butter, honey and cream in a 1-quart saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes. Remove from heat and stir in almonds and orange peel (batter will be thin.)
3. Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets. (Batter will thicken as it cools; you may need to reheat for last few batches.) Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes. (Cookies will look runny at this point.) Cool cookies on sheets on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely. (These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minutes.)
4. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Dip about 1/3 of each cookie into chocolate, then transfer to a parchment-lined tray. Let stand until chocolate is set, about 1 hour.
Cook's note: Cookies keep, layered between sheets of wax or parchment paper (do not overlap) and chilled in an airtight container, 1 week.
Printable Recipe
MINT CHOCO CHEESECAKE
01/04/2001
Return to [TOP] [HOME]
2 (8 oz.) packages cream cheese - softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 cup Thin Mint Cookie Crumbs (for crust)
Mix cream cheese, sugar and vanilla until smooth. Add eggs one at a time. Pour into crust.
CRUST:
1 cup crushed Thin Mints
2 tablespoons melted margarine
Mix and spread into a 9" springform pan. Bake 40 minutes in 350 degree oven. Chill 3 hours before serving. Refrigerate any leftovers.
Printable Recipe
NAPOLEON
01/18/2001
Return to [TOP] [HOME]
NAPOLEON - A puff pastry dessert spread with pastry cream, stacked in layers, often iced.
You can vary the filling according to what you like and what you have on hand:
Raspberries, whipped cream and chocolate
Strawberries, bananas and chocolate ice cream
Vanilla pudding, chocolate chips, pecans
Gather all of the components needed to build your Napoleon before you begin construction. The base, middle and top layers are made of puff pastry. To quote the Frugal Gourmet, "Just go buy it!" Puff pastry is available at your grocer. Buy at a store that sells the stuff in volume, that is older than my kids!! Old or thawed or refrozen puff pastry will not puff up light and flaky like you want it to. Most pastry comes folded in the package. After thawing unfold the sheet of pastry and cut it up! You want a strip of pastry about 4 inches wide and as long as possible. Bake off pastry according to package directions. For a glossy finish, brush unbaked pastry with egg wash prior to baking. (Egg wash is an egg and a tablespoon of cold water beaten together.)
This is a quick whipped cream filling that goes nice with a Napoleon.
2 cups heavy whipping cream
2 cups fresh red raspberries
2 tablespoons sugar
Beat the chilled cream in a chilled bowl with chilled beaters (Do you see a theme here?) until cream begins to fluff a little. Drop in 10-12 raspberries and gradually add the sugar. These few berries will get beat to death, giving the whipped cream a nice pink color. When cream is whipped nice, fold in remaining berries. Remember, do not over-beat whipped cream or butter lumps will begin to form.
SATIN CHOCOLATE GLAZE
2 tablespoons butter
3 tablespoons cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla
In small saucepan over low heat, melt butter. Add cocoa and water, stir constantly until thickened. DO NOT BOIL!! Remove from heat; slowly add powdered sugar and vanilla, beating with a whisk until smooth. Add extra water a little at a time if it is too thick.
BUILDING YOUR NAPOLEON:
Start with a layer of pastry, add a layer of berry cream, drizzle with chocolate, add a layer of pastry, etc., etc. Chill for an hour, cut with a serrated knife, and enjoy!
Printable Recipe
NEW ORLEANS STYLE BREAD PUDDING W/SAUCE AND CREAM - PETER HARMAN - THE FOOD GURU
02/22/2001
Return to [TOP] [HOME]
Bread pudding is a comfort food, usually made by Grandmothers who have plenty of time to piddle around in the kitchen. This recipe for bread pudding was adapted from a recipe created by one such Grand lady. In fact this recipe is so awesome that The Food Guru has been nominated for the highly coveted Grand Mother of the Year Award! Good luck Food Guru!
This recipe may seem overly sweet, however don't be scared. I know what I'm talking about, after all who's the Grand Mother of the year nominee?
4 large eggs
1-1/2 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon nutmeg
1-1/2 teaspoons cinnamon
2-1/2 cups whole milk
3/4 cup raisins
1 cup sliced peaches
3/4 cup chopped pecans
5 to 6 cups dried French bread cubes "toasted"
1 pound brown sugar
1/3 cup water
In a large skillet place the brown sugar and water. Stir over medium heat until the mixture is melted and smooth. Pour into a well greased loaf pan, reserve. Place the French bread cubes on a cookie sheet large enough to hold them to be well spread out so they can brown uniformly. The toasting allows the natural sugars and sweetness of the bread to come out, producing a much better tasting bread pudding.
In a large mixing bowl place the eggs, sugar, vanilla, nutmeg, cinnamon and milk. Whisk like crazy for as long as you can to incorporate all the ingredients. Add the raisins, peaches, pecans and the toasted French bread cubes. Place the bread pudding in the loaf pan on top of the brown sugar mixture. Allow this to set for about 30 minutes. Cover loosely with aluminum foil to form a tent over the bread pudding. Place into a preheated 350-degree oven and bake for about 40 minutes. Remove from the oven, uncover and test the middle to see if it is done. It should feel bouncy to the touch. If it is still soft and gooey, recover and bake a little longer until done. When the bread pudding is done remove it from the oven and let it sit for 5 minutes. Cut around the edges and flip it out on to a platter or some other container large enough to hold it. Bang on the top of the loaf pan with a hammer or other Manly instrument of destruction to insure it is loose. Remove the loaf pan and begin to experience Grand Mother Heaven. Serve warm with warm Lemon Sauce underneath and Chantilly Cream on top. Garnish this creation with lots of powdered sugar.
TIPS: If you have any leftover Danish or other breakfast breads kicking around the house, throw them into the bread pudding as well.
I cook bread pudding with a water pan underneath it. I have no idea what it does but it works for me.
Day old bread pudding can also be sliced and made into the world's most awesome French toast! WOW!
CHANTILLY CREAM
2 cups heavy whipping cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons brandy
2 teaspoons Grand Marnier
Put all ingredients in a food processor and whip until it has soft peaks. Do not over whip; it will turn into butter. Pile the Chantilly Cream high on the bread pudding or any other dessert.
LEMON SAUCE
1 cup lemonade
1 teaspoon vanilla extract
3 teaspoons cornstarch dissolved in lemonade
A little extra lemonade
Bring the lemonade to a boil in a saucepan. Dissolve the cornstarch in lemonade. Thicken the boiling lemonade with the cornstarch. Use this sauce to go under the bread pudding.
Printable Recipe
PEANUT BUTTER OH NO'S - PETER HARMON
09/07/2001
Return to [TOP] [HOME]
What the hell is a Peanut Butter Oh No? It's when you bite into it and get the stuff all over your shirt and say, "Oh No!" Great for big and little kids! The taste we all grew up on, with a twist!
1 grilled pizza crust each
1/2 cup peanut butter
1/2 cup grape or strawberry jelly
Mini marshmallows (sprinkle)
Place the grilled pizza crust on a pizza pan large enough to hold it. Top evenly with peanut butter and jelly. Sprinkle with mini marshmallows. Bake in a 400 degree oven until the marshmallows are melted and golden brown. Remove from the oven and place on a cutting board. Slice into as many pieces as you like. If you are feeling wild and crazy sprinkle with sliced bananas.
Tip: Wear a bib if you don't want jelly all over your shirt!
Printable Recipe
PUMPKIN CRANBERRY BARS
10/26/2001
Return to [TOP] [HOME]
1 box (about 18 ounces) yellow cake mix
2 cups finely chopped pecans or walnuts
1/2 cup butter or margarine, softened
3 teaspoons McCormick Pumpkin Pie Spice, divided
1 can (16 ounces) jellied cranberry sauce
1 tablespoon orange juice or water
3 large eggs
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
1 tablespoon McCormick Pure Vanilla Extract
1. Preheat oven to 350 degrees F. Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly. Reserve 1-1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of 13x9-inch baking dish.
2. Place jellied cranberry sauce and orange juice in small saucepan. Cook, stirring frequently, over medium heat until smooth. Remove from heat; cool slightly. Meanwhile, in large bowl, beat eggs. Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.
3. Spread cranberry sauce evenly over crust. Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping. Bake 45 minutes or until crumb topping is golden brown. Serve warm or chilled.
Printable Recipe
RASPBERRY DESSERT STRATA - HEALTHY EXCHANGES
02/19/2001
Return to [TOP] [HOME]
Serves 8 (1 cup)
12 slices reduced-calorie white bread, cut into 1-inch cubes
1/2 cup mini chocolate chips
3 cups fresh raspberries
1/4 cup slivered almonds
2 (4-serving) packages JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
3 cups water
1-1/2 teaspoons almond extract
Spray a slow cooker container with butter-flavored cooking spray. Layer half of bread cubes, half of chocolate chips, half of raspberries, and half of almonds in prepared container. Repeat layer. in a large bowl, combine dry pudding mixes and dry milk powder. Stir in water and almond extract. Evenly pour mixture over top. Cover and cook on HIGH for 2 hours or until set. Let set for 5 minutes before serving.
Each serving equals:
HE: 3/4 Bread, 1/2 Fruit, 1/4 Skim Milk, 1/4 Fat, 1/2 Slider, 15 Optional Calories
-----------------------------------------
193 Calories, 5 gm Fat, 7 gm Protein, 30 gm Carbohydrate, 320 mg Sodium, 122 mg Calcium, 4 gm Fiber
-----------------------------------------
DIABETIC: 1-1/2 Starch/Carbohydrate, 1 Fat, 1/2 Fruit
Printable Recipe
RHUBARB STRAWBERRY JAM - DARLENE JOHNSON
05/29/2001
Return to [TOP] [HOME]
6 cups chopped rhubarb
3 cups sugar
One 3 oz. box strawberry Jell-O
Cook rhubarb and sugar til soft - 10 to 15 minutes. Stir in Jell-O, cook 5 minutes more. Seat in jelly jars.
Printable Recipe
RHUBARB TARTS - DARLENE JOHNSON
05/29/2001
Return to [TOP] [HOME]
Makes 40 to 50
6 cups flour
2 teaspoons sugar
1-1/2 teaspoons salt
1 cup butter-flavored Crisco
1 cup cold butter or margarine
12 to 18 tablespoons cold water
Mix dough. Chill for 1 hour. Roll out to 1/8" thickness. Cut into 3 to 3-1/2" circles. Use 1 or 2 tablespoons jam on center of one and top with a circle. Cut vents. Bake at 375 degrees for 20 to 25 minutes.
Printable Recipe
STRAWBERRY STACK-UPS
04/17/2001
Return to [TOP] [HOME]
4 servings
2 cups sweetened, sliced strawberries combined with 1 tablespoon Grand Marnier, if desired
Chocolate ice cream topping (optional)
16 thin sugar cookies (homemade or use slice and bake)
Whipped topping (homemade or frozen)
Powdered sugar for garnish
Toasted, sliced almonds for garnish
4 whole strawberries for garnish
GRAMMA'S GOOD ALMOND SUGAR COOKIES:
1/2 cup butter
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups all purpose flour
1/2 teaspoon cream of tartar
1/2 cup finely ground almonds (optional)
Preheat oven to 375 degrees. Cream butter, oil and sugars. Add flavorings and egg. Mix dry ingredients together and blend into butter mixture. Do not chill dough. Roll into small balls (3/4" diameter) and roll in granulated sugar. Place on baking sheet that has been lined with parchment (or spray with non-stick spray). Flatten balls with bottom of a flat glass or a table fork that has been dipped in sugar. Bake 7-8 minutes or until very lightly browned. Cool for 1 minute, then remove from baking sheet to wire rack to finish cooling.
WHIPPED TOPPING:
1 cup heavy whipping cream
1/4 cup sour cream
1/4 cup superfine sugar (you may use regular granulated)
1/2 teaspoon vanilla extract
Chill whipping cream in bowl with beaters until very cold. Whip cream until thickened. Add sour cream then gradually add sugar, beating until cream is stiff. Stir in vanilla extract.
TO ASSEMBLE:
Drizzle plate with chocolate syrup if desired. Place one cookie on plate. Top with several dollops of whipped topping and a spoonful of sweetened strawberries. Top with another cookie, more whipped topping and more strawberries. Repeat once more. Top with last cookie and a dollop of cream. Dust with powdered sugar and sprinkle with a few toasted sliced almonds. Garnish with a strawberry.
Printable Recipe
SWEET BREAD PUDDING W/SOUTHERN BOURBON SAUCE - THUNDER BAY
05/02/2001
Return to [TOP] [HOME]
6 cups stale sweet biscuits
2 cups milk
2 each eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter
1/2 cup white raisins
1. Preheat oven to 350 degrees.
2. Whip milk, eggs, sugar, vanilla, cinnamon and nutmeg.
3. Grease baking dish with butter, pour egg mix over stale biscuits and raisins. Pour into baking dish.
4. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes.
BOURBON SAUCE:
3 egg yolks
1 cup sugar
1/2 cup bourbon
Whip ingredients over double boiler until thick and smooth. Serve hot.
To serve:
Place a ladle of bourbon sauce in snall bowl. Place two small scoops of bread pudding over sauce. Garnish with fresh berries and powdered sugar.
Printable Recipe
T.J.'S FLAX BARS - JANE REINHARD-MARTIN
11/02/2001
Return to [TOP] [HOME]
1 cup creamy peanut butter
1 cup corn syrup
1 cup brown sugar
1 cup grund flaxseed
1 teaspoon vanilla
5 cups Rice Krispies
In a microwave-safe bowl, mix together the peanut butter, corn syrup, and brown sugar. Microwave for about 3 minutes in HIGH. Stir in the ground flaxseed and vanilla, then pour the mixture over Rice Krispies and mix well. Coat a 9 x 13 inch baking pan with nonstick cooking spray, then spread the mixture into the pan and press down to form a dense sheet. Let the mixture sit for 5 to 10 minutes, until firmly set, then cut into bars. Makes about 28 bars. Each bar contains approximately 2/3 tablespoons of flaxseed.
Printable Recipe
TAFFY APPLE SALAD - JOANNA LUND
10/19/2001
Return to [TOP] [HOME]
1 (4 serving) package JELL-O sugar-free cook and serve vanilla pudding mix
1 (4 serving) package JELL-O sugar-free Hawaiian-Pineapple gelatin
1 cup water
1 tablespoons white or apple cider vinegar
2 cups choped unpeeled apples (4 small)
1 cup canned crushed pineapple, packed in its own juice, drained (8 ounce can)
1/4 cup chopped pecans (1 ounce)
1-1/2 cups Cool Whip Lite
In a small saucepan, combine dry pudding mix, dry gelatin, water and vinegar. Bring mixture to a boil, stirring constantly. Remove from heat and refrigerate 30 minutes. In a large bowl, combine choped apples, drained pineapple and pecans. Stir in cooled pudding mixture. Gently fold in Cool Whip Lite. Refrigerate at least 1 hour.
Serves 8 (2/3 cups:)
Each serving equals:
HE: 3/4 Fr, 1/2 Fa, 1/4 Sl, 18 OC
111 Calories, 4 gm Pr, 19 Ca, 97 mg So, 1 gm Fi
DIABETIC: 1 Fr, 1 Fa
Printable Recipe
TRIPLE LAYER PARTY PIE - JOANNA LUND
10/19/2001
Return to [TOP] [HOME]
1 (4 serving) package JELL-O sugar-free instanta butterscotch pudding mix
1-1/3 cups Carnation nonfat dry milk powder
2-1/2 cups water
1 (6 ounce) Keebler chocolate-flavored piecrust
1 (4 serving) package JELL-O sugar-free instant chocolate pudding mix
1/2 cup Cool Whip Lite
2 tablespoons (1/2 ounc) chopped pecans
1 tablespoon (1/4 ounce) mini chocolate chips
In a medium bowl, combine dry butterschotch pudding mix, 2/3 cup dry ;milk powder, and 1-1/4 cups water. Mix well, using wire whisk. Pour mixture into piecrust. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder, and remaining 1-1/4 cups water. Mix well, using a wire shisk. Pour mixture over butterscotch layer. Refrigerate for about 15 minutes. Before serving, spread Cool Whip Lite evenly over chocolate layer. Sprinkle pecans and mini chocolate chiops evenly over top. Refrigerate until ready to serve.
Each serving equals:
HE: 1/2 Br, 1/2 SM, 1/4 Fa, 1 Sl, 8 OC
217 Calories, 7 gr Pr, 32 gr Ca, 487 mg So, 1 Fi
DIABETIC: 2 St, 1 Fa, 1/2 SM
Printable Recipe
WALNUT-RUM PIE - JOANNA LUND
12/10/2001
Return to [TOP] [HOME]
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry
1-1/3 cups water
1 teaspoon rum extract
1 cup Cool Whip Lite*
1/4 cup (1 ounce) chopped walnuts*
1 (6-ounce) Keebler shortbread pie crust
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in rum extract and 1/4 cup Cool Whip Lite. Stir in 3 tablespoons walnuts. Spread mixture into pie crust. Refrigerate for 5 minutes. Evenly spread remaining 3/4 cup Cool Whip Lite over set filling. Sprinkle remaining 1 tablespoon walnuts evenly over top. Refrigerate at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1 Br, 3/4 Fa, 1/4 SM, 1/2 Sl
171 Calories, 7g Fa, 4g Pr, 23g Ca, 291mg So, 78mg Cl, 1 g Fi
DIABETIC: 1-1/2 St/Ca, 1 Fa
Printable Recipe
WEDDING MINTS - ERIN
01/26/2001
Return to [TOP] [HOME]
8 oz. cream cheese, softened
1 teaspoon flavoring oil (creme de menthe, peppermint, butter)
2 lbs. confectioners' sugar, add more if dough is sticky
Food coloring
Granulated sugar
Blend cream cheese with flavoring and color; mix in confectioners' sugar and knead until firm. Add additional sugar if needed. Roll into balls, place one side in a small amount of granulated sugar. Press sugar side down into mold. Unmold immediately onto waxed paper.
Makes 165 roses.
ENTREES
Printable Recipe
BACON-WRAPPED CRAB-STUFFED LOBSTER - CAPTAIN'S TABLE
05/25/2001
Return to [TOP] [HOME]
One 8 oz. lobster tail (Australian coldwater)
4 strips bacon
CRAB STUFFING:
1/2 pound good lump crab meat
1/4 cup diced red and green peppers, finely diced
1 teaspoon minced garlic
1 teaspoon horseradish
1 tablespoon Old Bay Seasoning
1/2 cup diced green onion
1/4 cup mayonnaise
1/4 cup fine bread crumbs
Combine all ingredients in bowl and mix well.
PROCEDURE FOR LOBSTER:
With kitchen shears, cut along both sides of lobster tail on bottom side. Peel back shell and lift the tail out of the shell. A lobster tail has a natural cavity in it. With a pastry bag fitted with a round tip, pipe crab mixture into cavity and fill lobster tail. Make sure the pastry tip you use is big enough for filling to pass through. Wrap lobster in bacon and secure on bottom of tail with toothpicks. Place lobster on grill and sear for approximately 2 minutes per side (enough to brown the bacon). Finish lobster in 350 degree preheated oven for about 15 minutes. Slice into medallions and serve with drawn butter.
Printable Recipe
BAKED BURGUNDY HAM
12/19/2001
Return to [TOP] [HOME]
1 (6 to 8 lb.) smoked fully-cooked ham half, well trimmed
6 cups water
2 cups cranberry juice cocktail, divided
2 cups dry red wine, divided
2 cups firmly-packed dark brown sugar, divided
2 (3") sticks cinnamon
1 tablespoon whole cloves
PLACE ham in a large Dutch oven.
ADD water, 1 cup cranberry juice cocktail, 1 cup wine, 1 cup brown sugar, cinnamon sticks and cloves.
BRING to a boil, cover, reduce heat and simmer 20 minutes. Cool.
REMOVE ham and marinade from Dutch oven and place in a large nonmetallic bowl.
COVER and chill 8 hours, turning once.
REMOVE ham from marinade. Reserve 2 cups marinade.
DISCARD remaining marinade.
PLACE ham in a lightly-greased shallow roasting pan; cover.
BAKE at 325 degrees for 1-1/2 hours, basting ham occasionally with reserved marinade.
UNCOVER and bake 15 additional minutes or until meat thermometer registers 140 degrees, basting ham occasionally with pan juices.
REMOVE ham, reserving pan juice.
COMBINE pan juices, remaining 1 cup cranberry juice, 1 cup wine and 1 cup brown sugar in a suacepan.
BRING to a boil, reduce heat and cook 20 minutes.
SERVE with ham.
YIELD: 12 to 14 servings
Printable Recipe
BEEF TENDERLOIN ROULADE STUFFED WITH RED PEPPER MOUSSE & BRIE CHEESE
10/18/2001
Return to [TOP] [HOME]
FOR RED PEPPER MOUSSE
4# roasted red pepper purred
1 yellow onion purred
1 clove garlic purred
3 whole eggs
2# cream cheese
2 1/2 cup bread crumb
1/2 teaspoon rosemary
1/2 teaspoon thyme
salt and pepper to taste
In mixer with paddle soften cream cheese add one egg at a time. Next add red pepper, onion, garlic, rosemary and thyme mix thoroughly. Next add bread crumbs and mix throughly. Add salt and pepper to taste.
GARLIC AND BASIL OIL
3 cup olive oil
10 cloves of garlic
1 cup fresh basil
In medium sauce pan add all ingredients together and simmer for 15 minutes at 120 degrees.
ROULADE PROCEDURE
1 5-7 lb. beef tenderloin (clean and defatted)
red pepper mousse
brie (cut into strips)
Butter fly and tenderize cleaned beef tenderloin. Next add red pepper mousse and strips of brie and roll up like rolling a jelly roll. Wrap roll in foil and cook in 350 degree oven for 10 minutes. Remove and let rest for 30 minutes. Roulade can be held at this time. Refrigerate if preparing a day ahead.
TO PREPARE BEFORE SERVICE
Sliced beef roulade into 5 oz. slices lightly bread with flour and season with salt and pepper. Sautee lightly in hot pan with butter. Serve promptly on plate and drizzle liberally with garlic and basil oil. ENJOY!!
Printable Recipe
BLACKENED GROUPER WITH CILANTRO CORN SALSA - JEFF RYSER
08/22/2001
Return to [TOP] [HOME]
Two 8-10 oz. Grouper filets
4 tablespoons Cajun seasoning
2 oz. clarified butter
In a cast iron pan heat butter and saute Grouper that has been dredged in Cajun seasoning. Top with corn salsa and garnish with green onion.
SALSA:
1/4 cup diced red and green pepper
1/4 cup diced tomato
1/4 cup diced red onion
1/2 cup whole kernel corn (fresh or frozen, cooked)
1/2 cup chopped cilantro, fresh
Juice of 2 limes
Salt and pepper to taste
Combine all ingredients in large bowl and refrigerate before serving.
Printable Recipe
CABERNET PORK MCDALLIONS - MIKE REEH/HEART OF AMERICA
10/17/2001
Return to [TOP] [HOME]
4 - 2 oz. medallions of pork tenderloin
2 tablespoons butter
seasoned flour (optional)
1 tablespoon chopped red onion
2 tablespoons chopped green onions
1/2 cup diced tomatoes
1/2 cup sliced fresh mushrooms
2 oz. good Cabernet Savignon
4 oz. good beef gravy
salt and pepper to taste
Melt butter in 12" sautee skillet. Place pork (dredge in seasoned flour - optional) in skillet and brown on each side. When pork is brown remove to a warm platter. To sautee skillet, add red onion, green onion, diced tomatoes and mushrooms. Add 2 oz. Cabernet to vegetables and reduce liquid by half. Add brown gravy and heat. Serve sauce over pork.
* Great served with sweet potato mashed.
Printable Recipe
CATFISH PONTCHARTRAIN - MIKE REEH
08/29/2001
Return to [TOP] [HOME]
One 9-11 oz. catfish fillet
2 oz. butter and oil
1/4 cup seasoned flour
2 tablespoons chopped scallions
Juice from 1/2 lemon
2 oz. shrimp, small pieces
1/4 cup sliced mushrooms
2 oz. sherry wine
1/4 teaspoon Cajun seasoning
1/2 cup good cheese sauce or Mornay sauce
1. Dredge catfish in seasoned flour.
2. Saute in butter starting skin side up. Flip after 5 minutes on each side. Fish will flake and not resist when fully cooked.
3. Remove fish from skillet and remove excess grease from skillet.
4. Add shrimp, mushrooms, scallions, lemon, Cajun spice and deglaze pan with sherry wine. Melt cheese sauce in last and serve over fish.
Printable Recipe
CHICKEN OSCAR (KIEV STYLE)
04/04/2001
Return to [TOP] [HOME]
4 chicken breasts (8 oz. each) (trimmed and pounded about 1/4" thick w/meat mallot) Use butterflied breasts or butterfly your own
12 asparagus spears (blanched and cooled) Cut to length of chicken breast
1 lb. crab meat (good quality)
Compound butter (recipe below)
Place chicken smooth side down on cutting board. Place 1/4 crabmeat, 3 asparagus spears and 1 slice compound butter in center. Starting at the tail end, fold up and over mixture once, then fold sides over once, then continue to roll into cylinder. Wrap in film twisting ends to form tight package. Regrigerate overnight.
When ready, unwrap breasts, carefully dredge in eggwash, seasoned flour and the bread crumbs (add sesame seeds if desired). Saute in oil or clarified butter till golden brown. Finish in 350 degree preheated oven about 15-20 minutes. Serve with your choice of sauce.
COMPOUND BUTTER:
1 pound butter, softened to room temperature
1/2 cup chopped basil (fresh)
1 tablespoon fresh chopped garlic or 1 teaspoon garlic powder
1 cup plain bread crumbs
3/4 cup shredded parmesan cheese
Place butter in mixer and cream with paddle. Add remaining ingredients and mix until incorporated. Place film on work surface about 1 foot long. Spoon butter mixture on lower third and roll into cylinder. Twist ends and refrigerate. When ready to use, slice off desired amount, about 1/2 inch thick for each usage. (This is also great on top of steaks. When steak is cooked to desired doneness, place 2 slices of top and place under broiler until golden brown.)
Printable Recipe
CHILEAN SEA BASS - THE VERANDA
09/26/2001
Return to [TOP] [HOME]
1/4 cup flour
4 tablespoons olive oil
One 8 oz. fresh Chilean sea bass
1 medium Yukon gold potato (cut into thin wedges)
1/2 sliced green pepper
1/2 sliced red pepper
2 tablespoons chopped garlic
1 tablespoon chopped herb mix (oregano, basil, thyme, and parsley)
1/2 cup dry white wine
1 cup chicken stock
Black pepper to taste
1/8 cup green peas (frozen or fresh)
Juice from one lemon
1. Cut potato into thin wedges and sautee in olive oil until golden brown, set aside.
2. Season fish with seasoned salt and half the herbs and flour. Set aside.
3. In 10-inch skillet pan, bring olive oil to 300 degrees, add sea bass; brown to a golden brown, add garlic cook for 1 minute to release flavor. Add cooked potatoes, peppers and saute 1 minute. Deglaze pan with white wine. Then add chicken stock and lemon juice.
4. Bake for 15 to 25 minutes in a 400 degree oven.
5. Place sea bass on serving plate and arrange potatoes and peppers around sea bass. Add the peas to the hot sauce and pour over sea bass and the potatoes. Garnish with the rest of the herbs and serve.
NOTE: You can use any kind of fish that you like.
Printable Recipe
CHILLED POACHED SALMON W/ASPARAGUS
03/21/2001
Return to [TOP] [HOME]
Serves 4
Four 6-ounce fresh salmon, skin off
1 cup white wine
1 ea. lemon juice
Salt & pepper
24 ea. asparagus spears, cooked and chilled
8 ea. Roma tomatoes, peeled and seeded
DIJON MAYONNAISE:
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Dutch mustard
1 teaspoon dill, dried
Mix well.
VINAIGRETTE:
1/4 cup Balsamic vinegar
1/4 cup oil
1 pinch salt
1 pinch black pepper
1/4 cup chopped basil (fresh)
1/4 cup roasted garlic (optional)
1. Place salmon in shallow pan and bake 20 minutes. Chill.
2. Cook asparagus in boiling water 3 to 4 minutes. Cool in cold water.
3. Make Dijon mayonnaise and vinaigrette and set aside.
4. Place chilled salmon on plate.
5. Toss asparagus and tomatoes in vinaigrette.
6. Arrange on plate with fresh fruit, goat cheese and a few fresh greens.
*Can also serve with mini rye bread.
Printable Recipe
CRAB & ASPARAGUS PASTA W/WILD MUSHROOMS
05/09/2001
Return to [TOP] [HOME]
2 oz. Alaskan crab
6 each fresh asparagus spears
1/4 cup Shitaki mushrooms
1/4 cup portabella mushrooms
2 tablespoons julienne red onion
2 tablespoons julienne red pepper
1 teaspoon roasted garlic
1 tablespoon fresh chopped basil
8 oz. heavy cream
1/2 cup fresh grated Parmesan
1 tablespoon fresh chopped parsley
6 oz. cooked linguini
Saute asparagus, mushrooms, vegetables and garlic. Add heavy cream and reduce. Add Parmesan cheese, crab, garlic and pasta. Serve very hot with fresh chopped parsley.
Printable Recipe
CRAB STUFFED BEEF TENDERLOIN W/BERNAISE - JEFF RYSER
08/15/2001
Return to [TOP] [HOME]
CRAB STUFFING:
2 cups crab meat
1/2 cup diced red and green pepper
1/4 cup diced green onion
1/4 cup Parmesan cheese, shredded
1/4 cup cheddar cheese, shredded
1/2 cup mayonnaise
1/4 cup bread crumbs
1 tablespoon Old Bay seasoning
Combine all ingredients in mixing bowl.
Four 6 oz. beef tenderloins (butterflied)
4 strips bacon
Fill filet with crab mixture, wrap with bacon and secure with toothpick. Grill to desired doneness.
BERNAISE SAUCE:
4 egg yolks
2 oz. water
2 oz. lemon juice
4 dashes Tabasco
1 oz. red wine vinegar
2 oz. Bernaise reduction
RECIPE:
1 small red onion, finely diced
1 tablespoon tarragon
4 oz. red wine vinegar
4 oz. red wine
1 teaspoon black pepper
Combine all ingredients in saute pan and cook over low heat until all liquid is absorbed. Set aside and cool.
Printable Recipe
CREAMED CHICKEN WITH PEAS AND CARROTS - JOANNA LUND
08/16/2001
Return to [TOP] [HOME]
1-1/2 cups (8 ounces) diced cooked chicken breast
2 cups frozen peas, thawed
1-1/2 cups frozen diced or sliced carrots, thawed
1 (10-3/4 ounce) can Healthy Request Cream of Chicken Soup
2 tablespoons water
1/2 cup (one 2.5 ounce jar) sliced mushrooms, undrained
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
Spray a pressure cooker container with butter-flavored cooking spray. In prepared container, combine chicken, peas and carrots. Stir in chicken soup, water, and undrained mushrooms. Add parsley flakes and black pepper. Mix well to combine. Place cover on cooker and bring to LOW pressure over medium heat. Lower heat to stabilize pressure and cook for 3 minutes. Carefully release pressure, remove cover, and stir well.
HINT: Thaw peas and carrots by placing in a colander and rinsing under hot water for one minute.
Serves 4 - (1 cup) - Each serving equals:
HE: 2 Protein, 1 Bread, 1 Vegetable, 1/2 Slider, 5 Optional Calories
207 Calories, 3 gm Fat, 23 gm Protein, 22 gm Carb., 479 mg Sodium, 43 mg Calcium, 4 gm Fiber
DIABETIC: 2 Meat, 1-1/2 Starch, 1 Vegetable
Printable Recipe
CREAMY CHEESE & SPINACH PIE
04/16/2001
Return to [TOP] [HOME]
1 bag (10 oz.) fresh spinach, cooked per package directions
1 tablespoon dried bread crumbs
1 cup reduced-fat ricotta cheese
3 large eggs
1/2 cup fat-free half-and-half
1/3 cup crumbled feta cheese
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of grated fresh nutmeg
1. Preheat the oven to 350 degrees.
2. Cool the spinach, then lightly squeeze out the excess liquid. Coarsely chop.
3. Lightly coat a 9" pie dish with cooking spray. Sprinkle with the bread crumbs to coat.
4. With a wooden spoon, beat together all the remaining ingredients. Stir in the spinach.
5. Pour the filling into the prepared dish, smooth the top, and bake for 35 minutes, or until the top is lightly puffed and rounded. (The center may be slightly lower.) Let the pie stand for 5 minutes. Cut into 8 wedges.
Makes 8 servings
Per serving:
74 cal, 5 g pro, 4 g carb, 4 g fat, 2 g sat. fat, 88 mg chol, 1 g fiber, 304 mg sodium
Printable Recipe
CRUNCHY SOUTHERN FRIED CHICKEN
04/18/2001
Return to [TOP] [HOME]
The secret of this recipe is double breading.
Pour buttermilk over chicken. Place chicken one piece at a time carefully in breading, coat evenly. Place chicken back in buttermilk and repeat process. Let chicken stand breaded at least 30 minutes.
Fry in large skillet or electric skillet until golden brown in about 1/2" of butter and lard until internal temperature reaches 165 degrees.
BREADING*:
1 quart dry bread crumbs
1 tablespoon black pepper
1 tablespoon garlic salt
2 tablespoons paprika
*This should do about 8 pieces of chicken.
Printable Recipe
DOUBLE PARMESAN HERB CRUSTED CHICKEN
04/11/2001
Return to [TOP] [HOME]
1 cup grated Parmesan
1 cup shredded Parmesan
1/2 cup fresh basil, diced
2 eggs for dredging
2 chicken breasts (5 oz. each)
Vegetable oil for frying
Combine diced basil and grated Parmesan in bowl. Put shredded Parmesan in separate bowl. Whip eggs with 1/2 cup water in a separate bowl. Trim chicken breasts and dredge in egg mixture, then grated Parmesan, then egg mixture, then shredded Parmesan last. Fry till golden bown. Internal temperature should be 155 degrees. Serve with pasta and top with more shredded Parmesan and diced green onion.
Printable Recipe
FAT JACK'S SLOPPY TATER
10/25/2001
Return to [TOP] [HOME]
1/2 to 1 cup potatoes (boiled in skin/diced to 3/4 inch)
1 tablespoon butter (melted)
1/4 cup cheese sauce (melted)
1/4 to 1/3 cup sloppy jack meat mixture (recipe follows)
SLOPPY JACK MEAT MIXTURE
1# ground beef
1 small onion
1 single stalk celery
1 cup FAT JACK'S "Q" SAUCE
Brown beef and drain. Saute onion and celery until transparent. Mix all of the ingredients and simmer for 10 to 15 minutes.
2 tablespoons sour cream
2 slices of bacon (cooked and crumbled)
1 to 2 tablespoons red pepper relish
When you put the ingredients together in the order given, it will look like a sundae.
Printable Recipe
FILET OF DOVER SOLE W/CRAB SOUFFLE - CAPTAIN'S TABLE
05/30/2001
Return to [TOP] [HOME]
For SOLE:
Four 6 oz. filets of Dover sole
Salt and pepper to taste
2 tablespoons melted butter
Season sole with salt and pepper and brush with melted butter. Turn sole on side and form circle (back side in).