2005 KWQC-TV6 Recipes
This page was updated May 17, 2006 at 09:26

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APPETIZERS/BEVERAGES
  12/21/2005    BACON AND TOMATO PARTY CUPS - JOANNA LUND 
  12/06/2005    BAKED BRIE TORTES - NIKKI STAHR 
  12/05/2005    BERRY-MINT FONDUE - DONNA DOLAN 
  01/14/2005    BLACKBERRY COBBLER STEAMER 
  07/07/2005    BLACKBERRY LIME-ADE 
  12/23/2005    BLOODY MARY - JOANNA LUND 
  03/01/2005    BRATOS WITH GRAINY MUSTARD ONION DIP - DONNA DOLAN 
  12/13/2005    CACTUS BLOSSOM - TEXAS ROADHOUSE 
  11/29/2005    CHEDDAR BEER CHEESE - STEPHANIE GODKE 
  10/13/2005    CHEER'EM ON MOCHACCINO - NIKKI STAHR 
  12/06/2005    CHEESY HAM WREATH - NIKKI STAHR 
  01/05/2005    CRANBERRY BRIE APPETIZER BITES - DONNA DOLAN 
  12/07/2005    DRIED BEEF PICKLE DIP - IOWA BEEF COUNCIL 
  04/19/2005    FRESH FRUIT SALSA W/CINNAMON CHIPS - DONNA DOLAN 
  05/11/2005    FRESH MANGO SALSA - DONNA DOLAN 
  05/10/2005    FRUIT SMOOTHIE - CHEF JEREMY 
  10/13/2005    GET FIRED UP! PIGSKIN POTATOES - NIKKI STAHR 
  12/23/2005    HOLIDAY WASSAIL BOWL - JOANNA LUND 
  12/20/2005    LOW-FAT SUGAR-FREE (LOW CARB) EGGNOG - NORITA 
  08/26/2005    MAN-PLEASIN' NACHO PLATTER - JOANNA LUND 
  05/11/2005    MANGO BLACK BEAN SALSA -  DONNA DOLAN 
  07/18/2005    MATT'S POWER SHAKE 
  12/21/2005    PEANUT CARROT SPREAD - JOANNA LUND 
  08/09/2005    PUMPKIN YOGURT CHEESECAKE SHAKE - MIDWEST DAIRY 
  10/13/2005    RAGIN' CAJUN BEAN-AND-CHEESE DIP - NIKKI STAHR 
  08/22/2005    SAUSAGE AND PEPPER SKEWERS 
  08/29/2005    SOUTHWEST SNACK MIX - JOANNA LUND 
  11/09/2005    SPICY CORN DIP - KIM KIRCHHERR 
  11/09/2005    SPINACH DIP - KIM KIRCHHERR 
  11/30/2005    STARBUCKS EGGNOG LATTE 
  02/04/2005    ULTIMATE 7-LAYER DIP - KRAMER'S 
  05/20/2005    WHITE RUSSIAN 
  10/12/2005    WITCHES BREW - KIM KIRCHHERR 
  01/19/2005    YOUNGSTOWN CATERING COFFEE PUNCH-STEPHANIE GODKE 
BREADS
  12/08/2005    APRICOT ORANGE BISCUITS - JOANNA LUND 
  08/25/2005    BAKED APPLE BLUEBERRY PANCAKES - JOANNA LUND 
  10/27/2005    BAKED APPLE BLUEBERRY PANCAKES - JOANNA LUND 
  11/22/2005    BANANA NUT BREAD BAKED IN A JAR - KIM KIRCHHERR 
  12/14/2005    BISHOP HILL CARDAMOM BRAID 
  10/25/2005    BRUSHETTA OF LOVE - ROBERT LEWIS 
  11/22/2005    COFFEE DATE BREAD - KIM KIRCHHERR 
  11/22/2005    CRANBERRY WALNUT BREAD - KIM KIRCHHERR 
  03/10/2005    DELICIOUS BREAD PUDDING - JOANNA LUND 
  06/27/2005    DOUBLE CHOCOLATE-BANANA MUFFINS - JOANNA LUND 
  10/12/2005    FRANKENSTEIN FINGERS - KIM KIRCHHERR 
  05/06/2005    FRENCH TOAST BATTER - JEFF GRUNDER 
  07/27/2005    LINDA'S ROLLS 
  12/07/2005    MAPLE RAISIN BREAD - JOANNA LUND 
  08/26/2005    PRIZEWINNING PEANUT BUTTER BREAD PUDDING - JOANNA LUND 
  02/01/2005    SCRUMPTIOUS WAFFLES 
  03/25/2005    STUFFED FRENCH TOAST - STEPHANIE GODKE 
  12/20/2005    SUPER-MOIST PINEAPPLE BANANA BREAD - NORITA 
  03/25/2005    SURPRISE MUFFINS - STEPHANIE GODKE 
DESSERTS
  04/28/2005    APPLE BLUEBERRY CRISP - KIM KIRCHHERR 
  08/25/2005    APPLE DESSERT BURRITOS - JOANNA LUND 
  10/27/2005    APPLE DESSERT BURRITOS - JOANNA LUND 
  06/13/2005    BANANA RHUBARB CREAM PIE - JOANNA LUND 
  08/24/2005    BANANA SNACK CAKE - JOANNA LUND 
  04/19/2005    BERRIES WITH CREAM SAUCE - DONNA DOLAN 
  06/17/2005    BIG BITE MARGARITA PIE - DONNA DOLAN 
  12/26/2005    BLACK FOREST DESSERT PIZZA - JOANNA LUND 
  06/16/2005    BLUE RIBBON STRAWBERRY-BANANA PIE - JOANNA LUND 
  09/20/2005    BREAKFAST COOKIES - DONNA DOLAN 
  05/12/2005    CHOCOLATE CAKE W/FRUIT KABOBS - MIKE REEH 
  08/29/2005    CHOCOLATE COCONUTS - STEPHANIE GODKE 
  03/03/2005    CHOCOLATE CREME BRULEE - MIKE REEH 
  02/14/2005    CHOCOLATE FONDUE 
  02/14/2005    CHOCOLATE FUDGE PECAN TARTS 
  02/10/2005    CHOCOLATE MOLTEN CAKES - MIKE REEH 
  05/05/2005    CHOCOLATE TURTLE CANDIES - STEPHANIE GODKE 
  06/09/2005    CHOCOLATE UPSIDE DOWN PUDDING CAKE - JOANNA LUND 
  12/21/2005    CHOCOLATE-PECAN CLUSTERS - JOANNA LUND 
  06/27/2005    CINNAMON-ORANGE COFFEECAKE - JOANNA LUND 
  06/13/2005    COCONUT CREAM PUDDING W/RHUBARB-RASPBERRY SAUCE - JOANNA LUND 
  12/08/2005    COCONUT NUT PIE - JOANNA LUND 
  07/13/2005    COOL FRUIT TART W/LEMON-CREAM CHEESE FILLING - NIKKI STAHR 
  11/22/2005    CRANBERRY HOOTYCREEKS - KIM KIRCHHERR 
  01/13/2005    DOUBLE CHOCOLATE THIN MINT ICE CREAM PIE 
  11/22/2005    EASY DECADENT TRUFFLES - KIM KIRCHHERR 
  05/05/2005    EASY TRUFFLES - STEPHANIE GODKE 
  05/10/2005    FRESH FRUIT NAPOLEONS - CHEF JEREMY 
  09/06/2005    FRUIT CHEESEBALL - GINA CAIN 
  02/14/2005    FRUIT NAPOLEONS 
  10/12/2005    GHOULISH BROWNIES - KIM KIRCHHERR 
  08/29/2005    GRILLED BANANAS - STEPHANIE GODKE 
  07/20/2005    HAWAIIAN SUNSET RICE PUDDING - JOANNA LUND 
  04/07/2005    ISLAND FRUIT FLAMBE - MIKE REEH 
  07/20/2005    KEY LIME CHIFFON PIE - JOANNA LUND 
  07/15/2005    MILLION DOLLAR BROWNIES - DONNA DUVALL 
  01/13/2005    MINTY MICKEY MOUSSE-GERALD LOWRY 
  07/21/2005    MOIST RAISIN-NUT SNACK CAKE - JOANNA LUND 
  11/23/2005    MOM'S PUMPKIN PIE CRUNCH - MIKE REEH 
  11/23/2005    MOM'S SWEET POTATO PIE - MIKE REEH 
  02/14/2005    PAVLOVA 
  06/07/2005    PLUM (PLUOT) TORTE - DONNA DOLAN 
  12/06/2005    PRALINE PECANS AND CRANBERRIES - STEPHANIE GODKE 
  12/20/2005    PUMPKIN & PRALINE PECAN PIE - NORITA 
  03/01/2005    SMART CHOCOLATE CHIP COOKIES - DONNA DOLAN 
  06/22/2005    SPICED FRUIT COMPOTE SUNDAE - JOANNA LUND 
  06/29/2005    STAR SPANGLED SHORTCAKE WITH A BANG - MIKE REEH 
  04/05/2005    STAR WARS DARTH MIX COOKIES - DEMOND GRIFFIN 
  04/05/2005    STAR WARS JEDI MIX COOKIES - DEMOND GRIFFIN 
  05/13/2005    STRAWBERRIES W/DARK RUM - JEFF GRUNDER 
  05/06/2005    STRAWBERRY CREAM CHEESE - JEFF GRUNDER 
  06/15/2005    THE MACHINE SHED'S CHERRY PIE 
  06/15/2005    THE MACHINE SHED'S FAMOUS APPLE DUMPLINGS 
  11/29/2005    TROPICAL NUT MIX - STEPHANIE GODKE 
  05/20/2005    WHITE CHOCOLATE MACADAMIA NUT COOKIES 
  05/26/2005    XTREME CHOCOLATE FRAPPE - MIDWEST DAIRY 
  01/19/2005    YOUNGSTOWN WHITE CHOCOLATE LATTE MUFFINS 
  07/22/2005    ZAMBONI DOUBLE CHOCOLATE ICE CREAM SANDWICHES - DONNA DUVALL 
ENTREES
  06/03/2005    BAJA STYLE FISH TACOS-DONNA DUVALL 
  03/11/2005    BAKED LASAGNA 
  11/08/2005    BALSAMIC GLAZED CHICKEN 
  03/16/2005    BEEF AND GUINNESS STEW - JEFF GRUNDER 
  09/02/2005    BLACK & BLUES BROTHER FILET - MIKE REEH 
  02/23/2005    BLACKENED GROUPER W/ZESTY CORN SALSA - MIKE REEH 
  04/21/2005    BOURBON STREET PORK CHOPS - MIKE REEH 
  08/18/2005    BREAST OF CHICKEN CHARDONNAY - MIKE REEH 
  05/23/2005    CAJUN BUFFALO SHRIMP 
  06/16/2005    CAJUN PAN-SEARED BEEF TENDERLOIN - MIKE REEH 
  10/19/2005    CARIBBEAN CHILI - CATHY TILLBERG 
  06/23/2005    CARIBBEAN TURKEY KABOBS 
  02/24/2005    CARMELIZED SALMON W/FRUIT SALSA - HAPPY DIABETIC CHEF 
  10/25/2005    CARMELIZED SALMON W/FRUIT SALSA - ROBERT LEWIS 
  06/09/2005    CHEESBURGER PASTA - JOANNA LUND 
  08/09/2005    CHEESY BLACK BEAN & SALSA SPIRALS - MIDWEST DAIRY 
  04/01/2005    CHICKEN AMANDA - DAVE REED 
  12/26/2005    CHICKEN CORDON BLEU PIZZA - JOANNA LUND 
  02/18/2005    CHICKEN NOODLE CASSEROLE 
  07/14/2005    CHIPOTLE PORK CHOPS W/SUMMER VEGETABLE HASH - MIKE REEH 
  02/03/2005    CHIPOTLE SHRIMP - JEFF GRUNDER 
  06/17/2005    CITRUS MARINATED STEAK - DONNA DUVALL 
  09/27/2005    COOKING WITH ONIONS - NORITA 
  03/18/2005    CREAMED CHICKEN - HY-VEE 
  07/13/2005    CUMIN-CRUSTED CHICKEN & CHEDDAR QUESADILLAS - NIKKI STAHR 
  10/25/2005    CURRY CHICKEN SALAD W/WALNUTS - ROBERT LEWIS 
  10/18/2005    DOUBLE DOG DARE YA CHILI - LESLIE ROBINSON 
  01/03/2005    DUCK MEDALLIONS IN CHAMPAGNE APRICOT BBQ SAUCE 
  12/27/2005    EDIBLE ART  RECIPES 
  12/07/2005    FESTIVE TURKEY AND POTATOES - JOANNA LUND 
  06/22/2005    FETTUCCINE WITH HAM AND PEAS - JOANNA LUND 
  02/22/2005    FILET MEDALLIONS W/WILD MUSHROOMS - JEFF RYSER 
  06/29/2005    FIRECRACKER SHRIMP W/COOL SUMMER SALSA - MIKE REEH 
  09/19/2005    FRENCH BISTRO CUISINE - STEPHANIE GODKE 
  05/20/2005    GOURMET WHITE PIZZA 
  11/16/2005    GRAMMA'S PAN-FRIED CHICKEN - MIKE REEH 
  04/28/2005    GRILLED VEGETABLE KABOBS W/CHERRY TOMATOES - KIM KIRCHHERR 
  05/05/2005    GROUPER & SHRIMP DIANE - MIKE REEH 
  08/24/2005    HAM AND EGG SALAD SANDWICHES - JOANNA LUND 
  03/21/2005    HAPPY DIABETIC SHRIMP SCA,MPI AND TOMATOES 
  10/07/2005    HERB CRUSTED COD W/ROASTED PEPPER SAUCE - JOHN PIZANO 
  08/11/2005    JAMAICAN JERK SHRIMP STIR-FRY - MIKE REEH 
  09/14/2005    KICKIN' NEW ORLEANS CHICKEN ETOUFFEE - MIKE REEH 
  07/15/2005    KNOCK OUT BABY BACK RIBS - DONNA DUVALL 
  08/29/2005    LETTUCE WRAPS - STEPHANIE GODKE 
  11/02/2005    LIVER & ONIONS W/BACON - MIKE REEH 
  03/23/2005    MANGO TANGO HAM STEAK - MIKE REEH 
  02/17/2005    MARGARITAVILLE GROUPER & SHRIMP SAUTE - MIKE REEH 
  09/22/2005    MARINATED STUFFED CHIPOLTE PORK LOIN - JEFF GRUNDER 
  01/07/2005    MATT'S CARIBBEAN COCONUT CHICKEN 
  12/29/2005    MEDALLIONS OF BEEF TENDERLOIN W/SHRIMP & CREOLE MUSTARD SAUCE - MIKE REEH 
  05/09/2005    MEDALLIONS OF BEEF W/BLEU CHEESE SAUCE - DAVE MICKLEWRIGHT 
  05/27/2005    NACHO CHEESE CHICKEN BAKE 
  06/01/2005    NACHO CHEESE CHICKEN BAKE-PAUL & AMY YEAGER 
  01/19/2005    NEW ORLEANS BBQ TRIO-MIKE REEH 
  09/21/2005    NEW ORLEANS SHRIMP DIANE - MIKE REEH 
  11/09/2005    O'MELIA'S BEEF STROGANOFF W/EGG NOODLES - MIKE REEH 
  07/22/2005    OLYMPIC GOLD MEDAL TURKEY PITAS W/TZATZIKI - DONNA DOLAN 
  08/12/2005    PAN SEARED ORIENTAL SALMON 
  09/28/2005    PAN-FRIED PORK CUTLETS W/BOURBON - MIKE REEH 
  10/14/2005    PAULA'S HONEY CRISP PORK LOIN - ROBERT LEWIS 
  03/09/2005    PENNE WITH SPRING VEGETABLES - KIM KIRCHHERR 
  05/13/2005    PIONEER PORK  - JEFF GRUNDER 
  10/06/2005    PIZZA CASSEROLE 
  03/10/2005    PIZZA CRUST 
  03/16/2005    PORK CHOPS W/HERBY POTATOES, PARSNIPS, AND PEARS - JEFF GRUNDER 
  05/18/2005    PORK SCALLOPINI - MIKE REEH 
  04/08/2005    POTLUCK PASTA - HY-VEE 
  07/18/2005    PRETZEL BURGERS - JOANNA LUND 
  08/29/2005    PULLED PORK SANDWICHES - STEPHANIE GODKE 
  12/13/2005    RATTLESNAKE BITES - TEXAS ROADHOUSE 
  08/29/2005    RITA'S BAKED OMELET - JOANNA LUND 
  11/11/2005    ROAST TURKEY W/APPLE DRESSING - LESLIE ROBINSON 
  11/03/2005    SAUTEED SHRIMP WITH LOBSTER SAUCE 
  02/10/2005    SEAFOOD JAMBALAYA - DONNA DOLAN 
  04/26/2005    SEAFOOD PRIMAVERA -  RASTRELLI'S 
  05/12/2005    SESAME ORANGE SHRIMP STIR FRY W/STICKY RICE - MIKE REEH 
  07/28/2005    SHRIMP AND PASTA POMODORO - MIKE REEH 
  10/27/2005    SOUTHWEST PORK CHOPS - MIKE REEH 
  06/23/2005    SOUTHWEST TURKEY WRAP 
  07/21/2005    SPEEDY CHICKEN AND DUMPLINGS - JOANNA LUND 
  03/03/2005    SPRING CHICKEN SAUTE W/FRESH ASPARAGUS - MIKE REEH 
  02/10/2005    STEAK AND SHRIMP CHASSEUR - MIKE REEH 
  04/28/2005    STUFFED PEPPERS - KIM KIRCHHERR 
  04/29/2005    SUN-BURNED TUNA W/TEQUILA LIME SAUCE - THUNDER BAY GRILLE 
  03/25/2005    TATER-TOT CASSEROLE - ERIC VANWINKLE 
  09/16/2005    TROPICAL SESAME HALIBUT 
  08/15/2005    VEAL PICCATA - GEORGE FORMARO 
  01/03/2005    VENISON STEAKS WITH CHERRIES 
MISCELLANEOUS
  09/20/2005    ALMOND GRANOLA - DONNA DOLAN 
  03/09/2005    APPLE SMILES - KIM KIRCHHERR 
  03/01/2005    BREAKFAST MEUSLI - DONNA DOLAN 
  10/12/2005    CRAZY CANTALOUPE - KIM KIRCHHERR 
  05/06/2005    EGG HOLLANDAISE SAUCE - JEFF GRUNDER 
  08/30/2005    FRUIT KABOBS W/HONEY-PEACH DIPPING SAUCE - DONNA DOLAN 
  12/19/2005    LAST MINUTE PARTY RECIPES - KIM KIRCHHERR 
  06/03/2005    MEXICAN RICE-DONNA DUVALL 
  08/30/2005    ORANGE-LACED GRAPES - DONNA DOLAN 
  06/03/2005    RUBIO'S SAUCE 
  11/29/2005    SEASONED BUTTER - STEPHANIE GODKE 
  11/29/2005    VANILLA - STEPHANIE GODKE 
  01/19/2005    YOUNGSTOWN COFFEE STEAK RUB-STEPHANIE GODKE 
SOUPS/SALADS
  04/28/2005    AMBROSIA SALAD - KIM KIRCHHERR 
  07/22/2005    BALSAMIC VINAIGRETTE - DONNA DUVALL 
  08/23/2005    BARBECUE CHICKEN SALAD - JOANNA LUND 
  09/15/2005    BIERSTUBE BIER CHEESE SOUP 
  06/09/2005    BLACK & BLUE STEAK SALAD - MIKE REEH 
  11/23/2005    BROCCOLI - CAULIFLOWER SALAD - MIKE REEH 
  02/03/2005    BUFFALO CHICKEN SALAD - JEFF GRUNDER 
  08/23/2005    CHEESEBURGER CHOWDER - JOANNA LUND 
  03/09/2005    CHICKEN ALPHABET SOUP - KIM KIRCHHERR 
  01/31/2005    CHICKEN AND RICE SOUP 
  05/18/2005    CHICKEN SALAD ORIENTAL - JOANNA LUND 
  06/10/2005    CHILI'S CHCKEN SALAD W/PEANUT DRESSING 
  06/23/2005    CHILLED GRILLED SHRIMP CAESAR SALAD W/CAJUN CAESAR DRESSING - MIKE REEH 
  04/19/2005    CHILLED STRAWBERRY SOUP -  DONNA DOLAN 
  11/23/2005    CHINESE SLAW - MIKE REEH 
  07/22/2005    COOL AS ICE AVACADO AND TOMATO SALAD - DONNA DUVALL 
  01/13/2005    CREAMY CARROT SOUP - KIM KIRCHHERR 
  06/24/2005    EXOTIC FRUIT SALAD 
  11/22/2005    FRIENDSHIP SOUP MIX IN A JAR - KIM KIRCHHERR 
  10/20/2005    GREAT AMERICAN CHILI - JOANN WILGENBUSCH 
  01/13/2005    GREEK EGG AND LEMON SOUP - KIM KIRCHHERR 
  05/18/2005    GREEK PASTA SALAD - JOANNA LUND 
  01/13/2005    HERBED MUSHROOM SOUP WITH RED WINE - KIM KIRCHHERR 
  01/31/2005    ITALIAN CHICKEN VEGETABLE SOUP 
  03/01/2005    JUICY TROPICAL FRUIT SALAD - DONNA DOLAN 
  07/18/2005    LAZY DAYS OF SUMMER CUCUMBER SALAD - JOANNA LUND 
  06/09/2005    LAZY LETTUCE AND TOMATO SALAD - JOANNA LUND 
  01/13/2005    LENTIL CHILI SOUP - KIM KIRCHHERR 
  11/23/2005    LOIS' SALAD - MIKE REEH 
  10/05/2005    MIKE'S WISCONSIN CHEESE SOUP - MIKE REEH 
  05/26/2005    MUSTARD-CRUSTED STEAK SALAD W/BLUE CHEESE - MIDWEST DAIRY 
  01/11/2005    ORANGE RASPBERRY SALAD - DONNA DOLAN 
  06/07/2005    ORZO PEACH SALAD - DONNA DOLAN 
  03/02/2005    PANZANELLA SALAD - HAPPY DIABETIC CHEF 
  11/09/2005    QUICK AND EASY VEGETABLE SOUP - KIM KIRCHHERR 
  07/07/2005    RASPBERRY COBB SALAD WITH VANILLA VINAIGRETTE 
  05/26/2005    ROASTED TOMATO & CHEESE TART W/SPRING SALAD - MIDWEST DAIRY 
  04/28/2005    ROTINI PASTA SALAD - KIM KIRCHHERR 
  01/13/2005    STRAWBERRY SOUP - KIM KIRCHHERR 
  06/16/2005    STRAWBERRY SPINACH SALAD W/POPPY SEED DRESSING - JOANNA LUND 
  06/10/2005    SUMMER FRUIT W/HONEY-LIME DRESSING 
  04/07/2005    SUPPER CLUB GARLIC CHICKEN SALAD - MIKE REEH 
  08/25/2005    TOMATO & BROCCOLI BREAD SALAD - DONNA DOLAN 
  01/14/2005    TORTILLA AND CHEESE SOUP 
  07/19/2005    TREASURE HUNT PEA SALAD - JOANNA LUND 
  07/19/2005    TURKEY CLUB PASTA SALAD - JOANNA LUND 
  05/20/2005    WHITE BEAN AND ARTICHOKE SALAD 
VEGETABLES
  07/13/2005    BALSAMIC YOGURT GRILLED VEGETABLES - NIKKI STAHR 
  06/16/2005    BLUE CHEESE MASHED POTATOES - MIKE REEH 
  11/09/2005    BUTTERNUT SQUASH W/ONIONS AND PECANS - KIM KIRCHHERR 
  03/09/2005    CAULIFLOWER POPCORN - KIM KIRCHHERR 
  08/29/2005    GRAPES - DONNA DOLAN 
  07/15/2005    GRILLED BABY VEGETABLES - DONNA DUVALL 
  06/09/2005    ITALIAN GREEN BEANS - JOANNA LUND 
  11/23/2005    PERFECT SCALLOPED CORN - MIKE REEH 
  01/14/2005    ROASTED POTATO WEDGES WITH CHEDDAR SAUCE 
  06/17/2005    ROASTED SWEET POTATOES - DONNA DUVALL 
  08/29/2005    TOMATOES - DONNA DOLAN 

APPETIZERS/BEVERAGES

Printable Recipe
BACON AND TOMATO PARTY CUPS - JOANNA LUND
12/21/2005
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1 (7.5 ounce) can Pillsbury refrigerated buttermilk biscuits
1/4 cup Oscar Mayer or Hormel Real Bacon Bits
1/4 cup chopped onion
1 cup peeled and chopped fresh tomatoes
2/3 cup shredded Kraft reduced-fat Cheddar cheese
1/2 cup Kraft fat-free mayonnaise
1 teaspoon dried basil

Preheat oven to 375 degrees. Spray 20 wells of 2 miniature muffin pans with butter-flavored cooking spray. Separate biscuits and cut each in half. Press each half into prepared muffin wells. In a medium bowl, combine bacon bits, onion, tomatoes, and Cheddar cheese. Add the mayonnaise and basil. Mix well to combine. Spoon about 1 tablespoon mixture into each biscuit "cup". Bake for 18 to 22 minutes. Place muffin pans on wire racks and let set for 5 minutes. Remove muffins from pans and continue cooling on wire racks. Good served warm or cold.

HINT: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.

Serves 10 (2 each) - Each serving equals:
HE: 3/4 Bread, 1/4 Protein, 1/4 Vegetable, 18 Optional Calories
94 Calories, 2 gm Fat, 5 gm Protein, 14 gm Carbohydrate,
447 mg Sodium, 51 mg Calcium, 1 gm Fiber
Diabetic Exchanges: 1 Starch
From: December 1999 Healthy Exchanges Newsletter

Printable Recipe
BAKED BRIE TORTES - NIKKI STAHR
12/06/2005
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Servings: 20 tortes

Ingredients:
frozen pie crust
1 can whole berry cranberry sauce
8 ounce wedge of Brie cheese, cut into bite size pieces

Preparation:
Thaw pie crust as directed on package. Cut thawed pie crust into 3 inch squares and place squares into lightly greased muffin pan. Drop a piece of brie into each crust and top with a tablespoon of cranberry sauce. Bake according to pie crust directions, or until edges are crisp and golden.






Printable Recipe
BERRY-MINT FONDUE - DONNA DOLAN
12/05/2005
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All you need:

1 (12 oz) pkg Hy-Vee frozen mixed berries
1 (12 oz) pkg Hy-Vee frozen raspberries
1/4 cup granulated sugar
1 tsp mint extract
Assorted soft imported and domestic cheeses

All you do:

Thaw berries and raspberries in a microwave oven. Blend berries in a blender until smooth. In a medium-size saucepan, over low heat, simmer berry puree and sugar until sugar dissolves, stirring occasionally. Add peppermint extract and stir.

Transfer fondue to a fondue pot and keep warm, or chill and serve as a cold dip.

Serve with bite-size pieces of soft buttery-flavored cheese such as Brie, Edam, Gouda, Havarti or Port du Salut.


Printable Recipe
BLACKBERRY COBBLER STEAMER
01/14/2005
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Makes 1 serving
Prep Time: 5 minutes

Ingredients:

1 1/2 tbsp (3/4 oz.) blackberry syrup (23 g)
1 1/2 tbsp (3/4 oz.) sugar-free vanilla syrup (23 g)
1 cup 1% lowfat milk (244 g)

Pour syrup into 20-ounce chilled stainless steel pitcher. Add cold milk.

If using a stove-top, heat syrup and milk in saucepan over medium-low heat; do not boil. If using a microwave, heat milk and syrup in large, shallow bowl for 2 to 3 minutes. Whisk rapidly until milk is airy and frothed. Serve in mug.

Nutrition Facts per serving for individual food:

Calories: 160
Total Fat: 2.5 g
Saturated Fat: 1.5 g
Cholesterol: 10 mg
Sodium: 135 mg
Calcium: 30% Daily Value
Protein: 8 g (8 grams dairy protein)
Carbohydrate: 24 g
Dietary Fiber: 0 g

* Lowfat means less than 3g of fat per 100g and not more than 30% of calories derived from fat.


Printable Recipe
BLACKBERRY LIME-ADE
07/07/2005
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4 cups water
1 cup sugar
Zest of 2 limes
Juice of 6 limes
1/4 cup pureed fresh blackberries

Zest and juice limes. Bring water and sugar to a boil. Add zest and juice to water/sugar. Cool. Add pureed blackberries to mixture. Chill. Garnish with lime slices.

Printable Recipe
BLOODY MARY - JOANNA LUND
12/23/2005
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4 cups Campbell's Healthy Request tomato juice
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon JO's Lemon Herb Pepper Seasoning
Ice
4 celery sticks

In a large pitcher, combine tomato juice, Worcestershire sauce, lemon juice, horseradish and lemon pepper. Mix well. Pour into tall glasses filled with ice. Place 1 celery stick in each to use as stirrer. Serve at once.

Serves 4 (1 cup) - Each serving equals:
HE: 2 Vegetable
52 Calories, 0 gm Protein, 11 gm Carbohydrate,
40 mg Sodium, 2 gm Fiber
Diabetic: 2 Vegetable

HINT: Substitute any reputable brand for JO's Lemon Herb Pepper Seasoning.


Printable Recipe
BRATOS WITH GRAINY MUSTARD ONION DIP - DONNA DOLAN
03/01/2005
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Exchange Diets From the Hy-Vee Test Kitchen.

16 oz sour cream, divided
1 8-oz container silken soft tofu
1 envelope onion soup and dip mix
2 T Grey Poupon
1 tsp Worcestershire sauce
1 pkg Bratos

In a blender, mix 1 cup of sour cream, tofu, onion sou mix, ustard and Worcestershire until smooth. Fold in remaining sour cream. Chill for 1 hour and serve as a dipping sauce with 1-inch slices of Bratos, While the dip is chilling, grill the Bratos according to package instructions.

soyfoodscouncil.com




Printable Recipe
CACTUS BLOSSOM - TEXAS ROADHOUSE
12/13/2005
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How to make a Cactus Blossom at Home:
Ingredients:

3 cups cornstarch
1½ cups flour
2 tsp garlic salt
2 tsp paprika
1 tsp salt
1 tsp pepper
24 oz beer
4 - 6 colossal onions 4" diameter or larger
seasoned flour, as needed
1 quart Creamy Chili Sauce

Preparation:
Batter: Mix cornstarch, flour and seasonings until well blended; add beer, mix well.
Onion Prep: Cut about ¾" off top of onion, peel onion.
Cut into onion 12 - 16 vertical wedges, but do not cut through bottom [root end]. Remove about 1" of "petals" from center of onion. ~ Dip cut onion in seasoned flour and remove excess by shaking; dip in batter and remove excess by gently shaking.
Battering: Separate petals to coat thoroughly with batter; mix batter after standing to blend ingredients.
Frying: Gently place onion in fryer basket and deep fry at 375 - 400° for 1½ minutes; turn over and fry 1 - 1½ minutes longer or until golden brown.
Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer; serve hot with sauce.
Seasoned Flour: Combine 2 cups flour, 4 tsp paprika, 2 tsp garlic power, ½ tsp pepper, and ¼ tsp cayenne pepper; mix well.
Creamy Chili Sauce: Combine 1 pint each mayonnaise and sour cream, ½ cup chili sauce and ½ tsp cayenne pepper. Optionally add ¼ C horseradish.

Remember, these are only tips for you to try it at home. This is not the Texas Roadhouse Legendary Recipe. We can't give that to just anyone, you know. If you want the real deal you will have to stop by your area Texas Roadhouse.


Printable Recipe
CHEDDAR BEER CHEESE - STEPHANIE GODKE
11/29/2005
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4 C sharp cheddar cheeses grated
2 tsp Worcestershire sauce
1 clove minced garlic
½ tsp Tabasco Sauce
½ tsp dry mustard
½ tsp seasoned salt
1/3 cup flat beer

Process in the food processor and pack into jars or crocks for gift. Include a package of home made or cracker bread!



Printable Recipe
CHEER'EM ON MOCHACCINO - NIKKI STAHR
10/13/2005
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This 3-A-Day™ of Dairy drink provides enough calcium to count as one of your 3-A-Day™ of Dairy servings. If you're serving more than four at your party, prepare in batches for best results.

5 tablespoons sugar
3 tablespoons cocoa
3 cups 1% milk
1 cup espresso, strong brewed coffee or coffee-flavored liqueur

Whisk together cocoa and sugar in a heavy saucepan; add milk gradually, stirring with a whisk. Warm over medium heat, stirring constantly, until thoroughly heated. Add espresso. Let cool for 10 minutes; pour over ice and shake well before serving. Yield: 4 servings. Per serving: Calories 150; Fat 3g

Note: During late season cold weather games, try this beverage served warm.















Printable Recipe
CHEESY HAM WREATH - NIKKI STAHR
12/06/2005
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Servings: 40 appetizers
Cook Time: 16 to 20 minutes

Ingredients:
8 oz. (2 cups) finely shredded Monterey Jack Cheese
2 oz (1/2 cup) fhredded Asiago Cheese
1-1/2 cups cooked chopped Ham
1/2 cup cooked bacon, cut into small pieces
1/4 cup sliced green onion
2 Tbsp Honey Mustard
2 (12 oz ) can refrigerated layered Buttermilk or Flaky Biscuits
1 egg, beaten
1 Tbsp sesame seeds
1/4 cup diced bell peppers

Preparation:
Preheat oven to 375° F. In a large bowl mix together cheese, ham, bacon, onion and mustard. Set aside.
Separate dough into a total of 20 biscuits, then separate each biscuit into 2 even layers. Press each biscuit into a 3 inch circle.
Place a tablespoon of cheese mixture on each round. Wrap dough around cheese, making sure to pinch edges closed. Should form a ball shape.
To form wreath. Arrange 8 balls, seam side down to form inside circle. Repeat for second circle using 14 balls, then for outside circle using 18 balls. Brush with egg and sprinkle with sesame seeds.
Bake on sprayed cookie sheet at 375° for 16 to 20 minutes.
Slide wreath onto serving tray. Sprinkle with bell pepp



Printable Recipe
CRANBERRY BRIE APPETIZER BITES - DONNA DOLAN
01/05/2005
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All You Need

1/4 c. sugar
1/4 c. water
1 1/4 c. Ocean Spray® fresh or frozen Cranberries
1 tsp lemon juice
1/2 tsp finely shredded lemon peel
25 3-1/4" square wonton wrappers
1(8 oz) Brie round, cut into 24 3/4" cubes

All You Do

1. Preheat oven to 350°F. Spray 24 miniature-muffin cups with nonstick cooking spray.
2. Combine sugar and water in a medium saucepan. Bring to a boil.
3. Add cranberries; return to a boil. Reduce heat; simmer about 3 to 4 minutes or until cranberries pop and mixture thickens slightly, stirring occasionally. Remove from heat; stir in lemon juice and peel.
4. Press 1 wonton wrapper gently into each muffin cup, allowing ends to extend above. Spray edges of wonton wrappers with nonstick cooking spray. Bake for 12 to 14 minutes or until bottoms of cups are beginning to brown.
5. Place 1 cube of Brie in each cup; place sheet of aluminum foil over each pan to prevent excessive browning. Bake 3 to 5 minutes or until Brie is soft. Remove from oven; top each with about 1 teaspoon cranberry mixture.
6. Makes 24 appetizers.
7. Daily Values: 1% vitamin A, 0% vitamin C, 2% calcium, 2% iron.

Nutrition information per serving

Calories 65
Carbohydrate 7 g
Cholesterol 10 mg
Fat 18 g
Protein 3 g
Sodium 105 mg



Printable Recipe
DRIED BEEF PICKLE DIP - IOWA BEEF COUNCIL
12/07/2005
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Enjoy this simple and easy version of an Iowa favorite, Dried Beef Pickle roll-ups, conveniently served as a dip!

1 package (3 ounces) dried beef, finely chopped
1 package (8 ounces) regular or reduced fat cream cheese
1/2 cup reduced fat sour cream
2 tablespoons chopped green onion
1/2 to 1 cup coarsely chopped dill pickles (not dill relish)
1/4 teaspoon pepper

Soften cream cheese and combine with remaining ingredients. Chill until serving.

Serve with crackers or fresh vegetables.

Makes 2-1/2 to 3 cups dip.


Printable Recipe
FRESH FRUIT SALSA W/CINNAMON CHIPS - DONNA DOLAN
04/19/2005
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All You Need:
2 kiwis, peeled and diced
1 Golden Delicious apple, peeled and diced
1 package (8 oz.) fresh raspberries
1 pint fresh strawberries, hulled and quartered
3 tbsp Smuckers strawberry preserves
10 (6- inch) Hy-Vee flour tortillas
butter cooking spray
1/2 c. cinnamon sugar (1/2 cup sugar + 1 tbsp. cinnamon)

All You Do:

1. In a large bowl, combine kiwi, apple, raspberries, strawberries and strawberry preserves. Cover and chill for 15 minutes.

2. Preheat oven to 350 degrees.

3. Coat one side of each flour tortilla with butter spray. Cut into wedges with pizza cutter or scissors and arrange in single layer on baking sheets.

4. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.

5. Bake 8 to 12 minutes until crispy. Allow to cool, 15 minutes.

6. Serve with chilled fruit mixture.

7. Serves 8.

8. Nutrition Facts per serving: 240 calories, 3 g fat, 0 mg cholesterol, 190 mg sodium, 52 g carbohydrates, 6 g fiber, 4 g protein. Daily Values: 2% vitamin A, 70% vitamin C, 8% calcium, 10% iron.

Printable Recipe
FRESH MANGO SALSA - DONNA DOLAN
05/11/2005
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All You Need

2 fresh mangos, peeled and chopped
1 medium red bell pepper, seeded and finely chopped
2 tbsp chopped green onion
1 tbsp Grand Selections olive oil
1 tbsp fresh lime juice
1 tbsp Grand Selections white wine vinegar
1/2 tsp Hy-Vee crushed red pepper
Hy-Vee salt and Hy-Vee black pepper to taste
Hy-Vee tortilla chips, optional

All You Do

1. In a medium bowl, combine mango, bell pepper, onion, oil, lime juice, vinegar, red pepper, salt and black pepper. Cover salsa and chill until ready to serve.
2. Serve salsa with tortilla chips if desired.
3. Serves 8 (makes about 2 cups).
4. Daily Values: 60% vitamin A, 70% vitamin C, 0% calcium, 0% iron.


Printable Recipe
FRUIT SMOOTHIE - CHEF JEREMY
05/10/2005
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1 cup fresh fruit (of your choice)
1 cup fruit juice (of your choice)
1 cup ice
2 tablespoons sugar

Blend until smooth and serve.

Printable Recipe
GET FIRED UP! PIGSKIN POTATOES - NIKKI STAHR
10/13/2005
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Serving these potato skins as a main dish provides enough calcium to count as one of your 3-A-Day™ of Dairy servings.

8 (8-ounce) medium baking potatoes
Cooking spray
2 cups coarsely chopped roasted chicken
2 cups (8 ounces) freshly shredded reduced-fat sharp Cheddar or Pepper Jack cheese, divided
1 to 2 canned chipotle peppers, minced plus 1 tablespoon liquid from can
1 tablespoon taco seasoning
1/2 cup reduced-fat sour cream
1/2 cup chopped chives

Prick potatoes with a fork. Bake for 1 hour at 425º. Let cool slightly.

Cut potatoes in half lengthwise; scoop out pulp for other desired use, leaving a 1/2-inch shell. Place potato shells on a baking sheet; spray inside of shells with cooking spray. Bake at 425º for 15 minutes or until crisp.

Combine chicken, 1 cup cheese, chipotle pepper and liquid, taco seasoning and sour cream; divide evenly among potato shells. Bake at 425º for 5 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese melts. Sprinkle with chives. Yield: 8 main dish servings. Per serving: Calories 270; Fat 9g

Note: For fans desiring a less spicy 'skin, use one chipotle pepper and substitute water for the liquid from the can.










Printable Recipe
HOLIDAY WASSAIL BOWL - JOANNA LUND
12/23/2005
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1 cup water
2 cups Ocean Spray reduced-calorie cranberry juice cocktail
1/2 cup unsweetened orange juice
4 1/2 cups unsweetened apple juice
2 teaspoons JO's Apple Pie Spice

In a large saucepan, combine water, cranberry juice, orange juice and apple juice. Add JO's Apple Pie Spice. Bring mixture to a boil. Lower heat. Simmer, uncovered, 10 minutes. Serve hot in mugs.

Serves 8 (1/2 cup) - Each serving equals:
HE: 1-1/2 Fruit
104 Calories, 0 gm Fat, 0 gm Protein, 26 gm Carbohydrate,
6 gm Sodium, 0 gm Fiber
Diabetic: 2 Fruit

HINT: 1) Substitute any reputable brand for JO's Apple Pie Spice. 2) Nice with a cinnamon stick as a stirrer. 3) Also can be heated in an electric coffee pot.

Printable Recipe
LOW-FAT SUGAR-FREE (LOW CARB) EGGNOG - NORITA
12/20/2005
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6 cups skim milk - divided
3-oz package vanilla flavor instant pudding mix
3 TBSP granular sugar substitute (Splenda or Equal)
2 tsp rum (or brandy) flavoring
1/4 tsp grated nutmeg
Optional garnish: fat-free whipped topping and more nutmeg

Pour 3 cups milk into blender. Add pudding mix, sugar substitute, flavoring and nutmeg. Pulse on low until completely blended. Pour into larger container. Add remaining 3 cups of milk to blender and pulse briefly to rinse out. Pour into first mixture, blending completely. Chill until serving time. Serve in festive punch cups. If desired, garnish with a little fat-free whipped topping and dust with a little more grated nutmeg.

For those on South Beach Diet, you could add a little of the "real thing" (rum) if you like.







Printable Recipe
MAN-PLEASIN' NACHO PLATTER - JOANNA LUND
08/26/2005
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Serves 6

8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
10 ounces (one 16-ounce can) red kidney beans, rinsed and drained
1 cup chunky salsa (mild, medium, or hot)
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1/3 cup (1-1/2 ounces) sliced ripe olives
1/2 cup (1-1/2 ounces) crushed Doritos Reduced Fat Tortilla Chips

Place meat and onion in a plastic colander and place colander in a glass pie plate. Cover and microwave on HIGH (100% power) for 4 to 5 minutes, stirring after 3 minutes. Break meat into small pieces and spoon into a 9-inch microwavable pie plate. Add kidney beans and salsa. Mix well to combine. Cover and continue microwaving on HIGH for 4 to 5 minutes, stirring once. Let set for 2 to 3 minutes. Top with Cheddar cheese, olives, and Dorito chips. Divide into 6 servings.

Each serving equals:
HE: 2-1/2 Protein, 1/2 Vegetable, 1/3 Bread, 1/4 Fat
184 Calories, 8 gm Fat, 13 g Protein
15 gm Carbohydrate, 420 mg Sodium
168 mg Calcium, 4 gm Fiber
DIABETIC: 2 Meat, 1 Starch

Printable Recipe
MANGO BLACK BEAN SALSA - DONNA DOLAN
05/11/2005
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All You Need

1 can (15 oz) black beans, drained and rinsed
1 can (7 oz) whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into 3/4-inch cubes
1/4 c. finely chopped onion
1/4 c. coarsely chopped fresh cilantro
2 tbsp fresh lime juice
1/2 tsp garlic salt
1/4 tsp ground cumin

All You Do

1. In a medium bowl, combine all ingredients.
2. Serve with baked tortilla chips.
3. Serves 15.
4. Daily values: 10% vitamin A, 10% vitamin C, 2% calcium, 4% iron.


Printable Recipe
MATT'S POWER SHAKE
07/18/2005
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1 cup of Vanilla Soy Milk
1 tsp of flax seeds
1 handful of almonds
1 frozen banana
1 handful of frozen blueberries

Directions:

Chop banana into small pieces and combine all ingredients in blender. Blend until smooth. Add more Soy Milk as needed to liquify to your own liking. Serves 1. Drink and enjoy!





Printable Recipe
PEANUT CARROT SPREAD - JOANNA LUND
12/21/2005
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1/4 cup Peter Pan reduced-fat creamy peanut butter
1/2 cup shredded carrots
2 tablespoons Kraft fat-free mayonnaise
1/2 teaspoon lemon juice

In a medium bowl, combine peanut butter, carrots, mayonnaise, and lemon juice. Mix well to combine.

HINT: Wonderful on reduced-calorie oatmeal bread.

Serves 4 (2 tablespoons)- Each serving equals:
HE: 1 Protein, 1 Fat, 1/4 Vegetable, 5 Optional Calories
101 Calories, 5 gm Fat, 4 gm Protein, 10 gm Carbohydrate,
144 mg Sodium, 4 mg Calcium, 1 gm Fiber
Diabetic Exchanges: 1 Meat, 1 Fat, 1/2 Starch
From: March 2000 Healthy Exchanges Newsletter

Printable Recipe
PUMPKIN YOGURT CHEESECAKE SHAKE - MIDWEST DAIRY
08/09/2005
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Makes 6 servings
Prep time: 10 minutes

Ingredients:
1 can (14 ounces) pumpkin, chilled
3 ounces reduced-fat cream cheese
1 container (6 ounces) lowfat vanilla yogurt
2 cups lowfat milk
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 teaspoons graham cracker crumbs, optional

Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.

For more dairy delicious recipes visit www.midwestdairy.com

Nutritional Facts per serving for individual food recipe:
Calories 150
Total Fat 3.5 g
Saturated Fat 2.5 g
Cholesterol 10 mg
Sodium 135 mg
Calcium 20% Daily Value
Protein 6 g
Carbohydrates 23 g
Dietary Fiber 2 g

Yield: 1/6 of the shake, per serving


Printable Recipe
RAGIN' CAJUN BEAN-AND-CHEESE DIP - NIKKI STAHR
10/13/2005
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1 (14.5-ounce) can chili-seasoned diced tomatoes
1/4 cup water
1 teaspoon hot sauce
2 teaspoons Cajun seasoning
2 (16-ounce) cans pinto or red kidney beans, rinsed, drained and mashed with a fork
1 cup chopped green bell pepper
1/2 cup diced reduced-fat smoked sausage
Cooking spray
4 cups (16 ounces) freshly shredded reduced-fat sharp Cheddar cheese, divided
Baked tortilla chips

Combine tomatoes and next 6 ingredients. Spoon mixture into a 2 quart casserole dish coated with cooking spray.

Bake at 350º for 30 minutes or until bubbly. Top with cheese; bake an additional 5 minutes or until cheese melts. Serve with baked tortilla chips. Yield: 16 servings. Per serving: Calories 120; Fat 5g












Printable Recipe
SAUSAGE AND PEPPER SKEWERS
08/22/2005
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16 appetizer-sized servings

16 six-inch wooden or metal skewers (see Note)
1 red bell pepper, seeded and cut into 8 strips
1 green bell pepper, seeded and cut into 8 strips
1 pound Italian rope sausage, cut into 16 pieces
1 cup spaghetti sauce, warmed

1. Preheat the oven to 350 degrees.

2. Place a piece of sausage in the natural curve of each pepper strip. Gently skewer each pepper, like this: Skewer should go through the pepper then the sausage and the other end of the pepper, so the pepper surrounds the piece of sausage on three sides. Place on a rimmed baking sheet.

3. Bake for 20 to 25 minutes, or until the sausage is no longer pink. Serve with warm spaghetti sauce for dipping.

NOTE: If using wooden skewers, soak them in water for 15 to 20 minutes before skewering the food; this should keep the skewers from burning during cooking.

"OOH IT'S SO GOOD!!"

Printable Recipe
SOUTHWEST SNACK MIX - JOANNA LUND
08/29/2005
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9 cups air-popped popcorn
1 tablespoon JO's Taco Seasoning or any taco seasoning
1 tablespoon Splenda Granular
1 cup dry roasted peanuts
2 cups Frito-Lay Baked Tostitos Tortilla Chips, broken into large pieces

Place popcorn in a very large bowl. Lightly spray with butter-flavored cooking spray. Sprinkle JO's Taco Seasoning and Splenda lightly over popcorn. Toss gently to coat. Add peanuts and corn chips. Mix gently to combine. Store in an airtight container.

HINT: Usually 6 tablespoons unpopped popcorn makes about 9 cups popped popcorn, if prepared in an air popper.

Serves 12 (1 cup) - Each serving equals:
HE: 1/2 Br, 1/3 Pr, 1/2 Fa
114 Calories, 6g Fa, 4g Pr, 11g Ca, 62mg So, 17mg Cl, 2g Fi
Diabetic Exchanges: 1 St, 1 Fa

Printable Recipe
SPICY CORN DIP - KIM KIRCHHERR
11/09/2005
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Submitted by: Jodi
Servings: 32
Ingredients:

1 (8 ounce) container sour cream
1 cup mayonnaise
2 (11 ounce) cans Mexican-style corn
4 green onions, chopped
3 jalapeno peppers, seeded and minced
1 (7 ounce) can diced green chiles
1 1/4 cups shredded Cheddar cheese

Directions:
1. In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!
Kim's nutrition note: Serve with baked tortilla chips or fresh veggies. Use fat free sour cream and mayo for a healthier version of this dip.

Nutritional Information:
Amount Per Serving
Calories: 99
Cholesterol: 12mg
Total Carbohydrates: 4.5g
Protein: 2g

Recipe courtesy of www.allrecipes.com.
For this and more delicious ideas, visit www.jewelosco.com and click on the "plan" tab to view recipes.



Printable Recipe
SPINACH DIP - KIM KIRCHHERR
11/09/2005
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Submitted by: Autumn
Servings: 2

Ingredients:

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) container sour cream
1 cup mayonnaise
1 (.4 ounce) packet dry vegetable soup mix

Directions:
1. In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.
Recipe courtesy of www.allrecipes.com.
For this and more delicious ideas, visit www.jewelosco.com and click on the "plan" tab to view recipes.


Printable Recipe
STARBUCKS EGGNOG LATTE
11/30/2005
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Blend cold eggnog with cold whole milk in a 2:1 ratio and steam until it just reaches 145 degrees farenheit (63 degrees celcius).

Pour one shot of brewed espresso into a cup and fill with steamed eggnog mixture to 1/2 inch below the rim.

Top with eggnog-milk foam and garnish with nutmeg.



Printable Recipe
ULTIMATE 7-LAYER DIP - KRAMER'S
02/04/2005
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1 can (16oz) refried beans
1 Tbsp. taco seasoning mix
1cup sour cream
1 cup Kramer's Salsa( your choose of heat)
1 cup shredded lettuce
1 cup Mexican style shredded cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives

Mix beans & taco seasoning mix. Spread onto bottom of 9-inch pie plate.
Layer remaining ingredients over bean mixture, cover. Refrigerate until chilled.
Serve with tortilla chips or assorted cracker


Printable Recipe
WHITE RUSSIAN
05/20/2005
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1 cup ice cubes
1 fluid ounce Coffee Flavored Liqueur
1 fluid ounce Vodka
1 fluid ounce heavy cream

Place the ice cubes in a highball glass, or one of similar size. Pour the Kahlua, vodka and cream over the ice. Stir and serve.

Serves 1

Printable Recipe
WITCHES BREW - KIM KIRCHHERR
10/12/2005
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Submitted by:Gabrielle

Ingredients:
" 1 (10 ounce) package frozen raspberries, thawed
" 2 1/2 cups cranberry juice (100% juice)
" 2 envelopes unflavored gelatin " " 2 liters ginger ale
" 2 liters sparkling apple cider (non-alcoholic)
" 6 gummi snakes candy
Directions:
1. To make the frozen hand: Wash and rinse the outside of a latex dish-washing glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
2. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
3. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
4. To serve: Carefully cut latex glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
Nutritional Information per serving:
Calories: 157
Cholesterol: 0mg
Total Carbohydrates: 38g
Protein: 0.9g
Recipe courtesy of www.Allrecipes.com
For this recipe and more delicious ideas, visit www.jewelosco.com



Printable Recipe
YOUNGSTOWN CATERING COFFEE PUNCH-STEPHANIE GODKE
01/19/2005
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In a large mixing bowl combine the following:
½ cup White Chocolate Torani Syrup
½ cup rum [not really optional adjust with rum extract if necessary]
½ cup white fine sugar
3 ½ cups of fresh brewed JAVA BLAST Coffee from Youngstown
1 cup French Vanilla ice cream
1 cup coffee ice cream

Blend all of this together and pour into the punch bowl garnish with whipped cream and a drizzle of Hershey's syrup.


BREADS

Printable Recipe
APRICOT ORANGE BISCUITS - JOANNA LUND
12/08/2005
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1-1/2 cups Bisquick Heart Smart Baking Mix
1/4 cup Splenda Granular
1/2 cup unsweetened orange juice
2 tablespoons Land O Lakes no-fat sour cream
1/2 cup chopped dried apricots
1/4 cup chopped pecans

Preheat oven to 375 degrees. Spray a baking sheet with butter-flavored cooking spray. In a large bowl, combine baking mix and Splenda. Add orange juice and sour cream. Mix gently just to combine. Fold in apricots and pecans. Drop mixture by tablespoonful to form 8 biscuits. Bake for 10 to 12 minutes. Place baking sheet on a wire rack and let set for 5 minutes. Good warm or cold.

Serves 8 - Each serving equals:
HE: 1 Br, 1/2 Fr, 1/2 Fa, 7 OC
144 Calories, 4g Fa, 3g Pr, 24g Ca, 267mg So, 35 mg Cl, 2g Fi
Diabetic Exchanges: 1 St, 1/2 Fr, 1/2 Fa

Printable Recipe
BAKED APPLE BLUEBERRY PANCAKES - JOANNA LUND
08/25/2005
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1-1/2 cups Aunt Jemima Reduced Calorie Pancake Mix
2 tablespoons Sugar Twin or Sprinkle Sweet
1/2 teaspoon ground cinnamon
1-1/3 cups water
1-1/2 cups (3 small) cored, unpeeled, and finely chopped cooking apples
3/4 cup frozen unsweetened blueberries

Preheat oven to 425 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a large bowl, combine pancake mix, Sugar Twin, cinnamon, and water. Mix well using a wire shisk. Stir in apples and blueberries. Spread batter into prepared cakepan. Bake for 12 to 14 minutes or until top is lightly browned. Cut into 8 servings.

HINT: Good served with sugar-free maple syrup.

Serves 8 - Each serving equals:
HE: 1 Bread, 1/2 Fruit
113 Calories, 1 gm Fat, 4 gm Protein, 22 gm Carbohydrate,
291 mg jSodium, 140 mg Calcium, 4 gm Fiber
DIABETIC: 1 Starch, 1/2 Fruit

Printable Recipe
BAKED APPLE BLUEBERRY PANCAKES - JOANNA LUND
10/27/2005
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1-1/2 cups Aunt Jemima Reduced Calorie Pancake Mix
2 tablespoons Sugar Twin or Sprinkle Sweet
1/2 teaspoon ground cinnamon
1-1/3 cups water
1-1/2 cups (3 small) cored, unpeeled, and finely chopped cooking apples
3/4 cup frozen unsweetened blueberries

Preheat oven to 425 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a large bowl, combine pancake mix, Sugar Twin, cinnamon, and water. Mix well using a wire shisk. Stir in apples and blueberries. Spread batter into prepared cakepan. Bake for 12 to 14 minutes or until top is lightly browned. Cut into 8 servings.

HINT: Good served with sugar-free maple syrup.

Serves 8 - Each serving equals:
HE: 1 Bread, 1/2 Fruit
113 Calories, 1 gm Fat, 4 gm Protein, 22 gm Carbohydrate,
291 mg jSodium, 140 mg Calcium, 4 gm Fiber
DIABETIC: 1 Starch, 1/2 Fruit

Printable Recipe
BANANA NUT BREAD BAKED IN A JAR - KIM KIRCHHERR
11/22/2005
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Submitted by: Linda Jean
Servings: 24

Ingredients:
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans

Directions:
1. Preheat oven to 325 degrees F (165° C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
3. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
4. Bake at 325°F (165°C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
5. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
6. Jars should be eaten immediately or kept sealed in refrigerator for up to a week.
Recipe courtesy of www.allrecipes.com
For this and more delicious entertaining ideas, visit www.jewelosco.com and click the "plan" tab to view recipes.


Printable Recipe
BISHOP HILL CARDAMOM BRAID
12/14/2005
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1 1/2 tablespoons dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (105-115 F)

Dissolve yeast and sugar in water.
Let stand for 10 minutes until foamy.

3 1/4 cups warm milk (105-115 F)
1 cup sugar
2 teaspoons salt
1 1/4 teaspoons ground cardamom
1/4 cup grated fresh orange peel
2 tablespoons melted butter
1/4 cup oil
4 cups all-purpose flour

Combine above ingredients with yeast mixture.

Beat with mixer until smooth.

Stir in flour, one cup at a time, up to four cups. (for a total of eight cups of flour.)

The dough should be slightly stiff.

Let dough rest for 10 minutes.

Knead until shiny and smooth, about 10 minutes.
Cover and let rise in a warm place until doubled (about an
hour.)

Punch down and divide into three equal portions.

Divide each portion into three parts.

Roll out to make 14-inch long ropes.

Braid the three ropes and place each braid on a greased sheet pan.

Cover and let rise in a warm place until doubled (about an
hour.)

Lightly brush or mist with water and sprinkle coarse sugar on top of braids.

Bake at 350 F for 20-25 minutes or until golden brown.
Internal temperature should be 180 F.


Printable Recipe
BRUSHETTA OF LOVE - ROBERT LEWIS
10/25/2005
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6 slices crusty Italian bread, halved crosswise
1 large garlic clove, crushed and minced
4 tablespoons extra virgin olive oil
6 large firm ripe tomatoes, peeled, seeded and chopped
Feta cheese
Capers
Salt and pepper
1/4 cup minced fresh basil leaves
1 tablespoon balsamic vinegar, or to taste

Preheat the broiler. Arrange the slices of bread on a baking sheet and broil 5 minutes from the heat until lightly browned. Turn and brown other side. In a small bowl, combine the garlic, and 3 tablespoons of olive oil, and brush the mixture on one side of the bread slices. In a skillet, heat the remaining 1 tablespoon of oil over medium heat; add the tomatoes and salt and cook until just heated through. Stir in the basil and vinegar. Top the toasted slices with the tomato mixture.

Serves 6.

Garnish with cooked shrimp.

Printable Recipe
COFFEE DATE BREAD - KIM KIRCHHERR
11/22/2005
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Submitted by: Karen Langtry
Servings: 8

Ingredients:
1 cup chopped pitted dates
1 teaspoon baking soda
1 cup strong brewed coffee
2 tablespoons butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 cup chopped pecans

Directions:
1. Preheat the oven to 350° F (175° C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.
2. Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.
3. In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.
4. Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.

Nutritional Information:
Amount Per Serving
Calories: 373
Cholesterol: 34mg
Total Carbohydrates: 61.4g
Protein: 4.9g
Recipe courtesy of www.allrecipes.com
For this and more delicious entertaining ideas, visit www.jewelosco.com and click the "plan" tab to view recipes.


Printable Recipe
CRANBERRY WALNUT BREAD - KIM KIRCHHERR
11/22/2005
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Submitted by: Heather
Servings: 24

Ingredients:
3/4 cup butter
3 cups white sugar
3 eggs, beaten
6 cups all-purpose flour
1 tablespoon salt
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
2 1/4 cups orange juice
3 tablespoons orange zest
3 cups chopped cranberries
1 1/2 cups chopped walnuts

Directions:
1. Preheat oven to 350° F (175° C). Grease three 8x4 inch loaf pans.
2. Blend together butter, sugar and eggs.
3. Sift together the flour, salt, baking powder and baking soda. Add to wet ingredients, alternating with orange juice.
4. Mix in the orange rind, cranberries and walnuts. Stir until just combined and pour into prepared pans.
5. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

Nutritional Information:
Amount Per Serving
Calories: 338
Cholesterol: 42mg
Total Carbohydrates: 54.5g
Protein: 5.4g
Recipe courtesy of www.allrecipes.com
For this and more delicious entertaining ideas, visit www.jewelosco.com and click the "plan" tab to view recipes.


Printable Recipe
DELICIOUS BREAD PUDDING - JOANNA LUND
03/10/2005
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Serves 6 (3/4 cup)

1 (12-fluid-ounce) can Carnation Evaporated Fat Free Milk
1/2 cup water
1 teaspoon vanilla extract
2 eggs, sightly beaten, or equivalent in egg substitute
1/2 cup Splenda Granular
1/2 teaspoon ground cinnamon
1/2 cup seedless raisins
1/4 cup chopped walnuts
4 sices reduced-calorie white bread, torn into small pieces

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine evaporated milk, water, vanilla extract, and eggs. Stir in Splenda and cinnamon. Add raisins, walnuts, and bread pieces. Mix well to combine. Cover and cook on HIGH for 2 to 3 hours. Gently mix before serving.

Each serving equals:
HE: 2/3 Fruit, 2/3 Fat Free Milk, 1/2 Protein, 1/3 Bread, 1/3 Fat, 8 Optional Calories
185 Calories, 5 gm Fat, 9 gm Protein, 26 gm Carbohydrate, 179 mg Sodium, 192 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 1/2 Fruit, 1/2 Fat Free Milk

Printable Recipe
DOUBLE CHOCOLATE-BANANA MUFFINS - JOANNA LUND
06/27/2005
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1-1/2 cups all-purpose flour
3/4 cup pourable Sugar Twim
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/3 cups (4 ripe medium), mashed bananas
1 egg or equivalent in egg substitute
2 tablespoons vegetable oil
1/4 cup Land O Lakes no-fat sour cream
1/3 cup (1 ounce) mini chocolate chips

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, Sugar Twin, cocoa, baking powder, and baking soda. In a small bowl, combine bananas, egg, vegetable oil, and sour cream. Add banana mixture to flour mixture. Mix gently to combine. Fold in chocolate chips. Evenly spoon batter into prepared muffin wells. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Each serving equals:
HE: 1 Bread, 1 Fruit, 3/4 Fat, 1/2 Slider,
10 Optional Calories
186 Calories, 6 gm Fat, 4 gm Protein,
29 gm Carbohydrate, 159 mg Sodium,
54 mg Calcium, 2 gm Fiber
DIABETIC: 1 Starch, 1 Fruit, 1 Fat

Printable Recipe
FRANKENSTEIN FINGERS - KIM KIRCHHERR
10/12/2005
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Frankenstein Fingers with Dracula's dish
Ingredients:

soft breadsticks
Black olives sliced in half lengthwise
Rosemary, dried
Vegetable cooking spray

Directions:

1. Place breadsticks on cookie sheet
2. At one end, make small indentation and place olive half as "fingernail"
3. Sprinkle rosemary where "knuckles" would be
4. enjoy with whole wheat pasta served with marinara, or "dracula's dish"



Printable Recipe
FRENCH TOAST BATTER - JEFF GRUNDER
05/06/2005
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4 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon sugar

Combine all ingredients together.

Printable Recipe
LINDA'S ROLLS
07/27/2005
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1-1/2 cup warm water
2 pkgs. dry yeast
1 tablespoon sugar
6 tablespoons margarine (melted)
1/2 cup sugar
1 tablespoon salt
3 eggs
1 cup milk
7 cups flour (approximately)

Combine the first three ingredients and stir to dissolve. Add all other ingredients, adding only 3 cups of flour; mix well. Stir in enough of the remaining flour to make soft dough, careful not to add too much. Knead well, adding flour as needed. Place the dough in a well-oiled bowl and turn so the top is oiled also. Let the dough rise for 1 hour in a warm place. Punch down, let rest 4 minutes, and shape. Divide the dough into thirds. Roll each portion into a rectangle on lightly floured surface. Brush dough with melted butter or margarine and generously sprinkle with a cinnamon and sugar mixture. Roll dough up like a jelly roll, cut into slices and place cut side down in greased pans or on cookie sheets. Let rise about 20 minutes or until light and fluffy. Bake at 375 degrees for 15-20 minutes. Bake at 375 degrees for 15-20 minutes. Drizzle warm rolls with a powdered sugar icing. Makes about 3 dozen rolls.

For Pecan Rolls: Use a ration of 2:1:1:1/4 of brown sugar to melted butter to water (i.e. 2 cups brown sugar (packed), 1 cup melted butter and 1/4 cup water).

Combine the above ingredients. This recipe will make enough for several pans, so refrigerate what you don't use. It keeps a very long time; the mixture will get thicker as it is stored, but it will melt just fine when baking. For pecan rolls, I use an 8-inch round pan; five or six medium-sized rolls fit nicely in it. Spread enough of the above mixture in the pan so that it just covers the bottom of the pan. Sprinkle the mixture with coarsely chopped pecans or pecan halves, pretty side (top side) down. Bake at 375 degrees for 15-20 minutes. Turn out on a plate or wax-paper covered heat-proof surface to cool.

Printable Recipe
MAPLE RAISIN BREAD - JOANNA LUND
12/07/2005
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Serves 12

1/2 cup fat-free milk
1/2 cup Log Cabin Sugar Free Maple Syrup
2 tablespoons I Can't Believe It's Not Butter Light Margarine
2-1/2 cups bread flour
1/2 cup whole wheat flour
1 teaspoon table salt
2 teaspoons active dry yeast
3/4 cup seedless raisins

In a bread baking pan container, combine milk, maple syrup, and margarine. Add bread flour, whole wheat flour, and salt. Make an indentation on top of dry ingredients. Pour yeast into indentation. Follow your bread machine instructions for a 1-1/2 pound loaf. Add raisins when "add ingredient" signal beeps. Continue following your machine instructions. Remove loaf from machine and place on a wire rack to cool. Cut into 12 slices. Makes one 1-1/2 pound loaf.

Each serving equals:
HE: 1-1/2 Bread, 1/2 Fruit, 1/4 Fat, 9 Optional Calories
149 Calories, 1 gm Fat, 5 gm Protein,
30 gm Cabohydrate, 231 mg Sodium,
16 mg Calcium, 2 gm Fiber
DIABETIC EXCHANGES: 1-1/2 Starch, 1/2 Fruit


Printable Recipe
PRIZEWINNING PEANUT BUTTER BREAD PUDDING - JOANNA LUND
08/26/2005
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Serves 4

1/4 cup Peter Pan reduced-fat peanut butter
8 slices day old reduced-calorie bread
1 (4-serving) package JULL-O sugar-free vanilla cook-and-serve pudding mix
2 cups skim milk
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. Evenly spread peanut butter on bread. Fold each piece of bread in half and break into pieces. In a large bowl, combine dry pudding mix, skim milk, and vanilla extract. Mix well using a wire whisk. Add bread pieces. Stir gently to combine. Let set for about 5 minutes. Pour mixture into prepared baking dish. Bake for 25 to 30 minutes. Divide into 6 servings. Good warm or cold.

HINT: Could be topped with fruit of your choice. If using, count accordingly.

Each serving equals:
HE: 1 Bread, 1 Protein, 1 Fat, 1/2 Skim Milk, 1/4 Slider
234 Calories, 6 gm Fat, 13 gm Protein
32 gm Carbohydrate, 483 mg Sodium
186 mg Calcium, 6 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate, 1/2 Meat, 1/2 Fat, 1/2 Skim Milk

Printable Recipe
SCRUMPTIOUS WAFFLES
02/01/2005
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2 cups Bisquick
1 egg
1/2 cup oil
1-1/3 cup club soda

Mix together. Bake in waffle iron. These are especially light and crisp waffles. This batter cannot be saved due to the soda, so be sure to bake up all the batter. Waffles can be frozen and put in toaster later.




Printable Recipe
STUFFED FRENCH TOAST - STEPHANIE GODKE
03/25/2005
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One loaf of unsliced French bread
8 oz. cream cheese
3 heaping TBS orange marmalade
12 eggs beaten
1 ½ cups cream
1 TBS vanilla


Slice the bread into double thick slices and then slice partially through to form a pocket. Allow the bread to sit out while you cream the cream cheese with the marmalade. Put a 2 TBS scoop of the cream cheese mixture into the pocket of the bread slices. Beat the eggs with the cream and vanilla. Dip each slice of the stuffed bread into the cream/egg mix. Butter the griddle and lightly brown the French toast. Put the browned slices into an oven safe pan that has been sprayed with pan release. Refrigerate the French toast. Just before serving bake in the oven until warmed through.

Serve with warm maple syrup or light corn syrup that you have flavored with Grand Marnier and orange zest.





Printable Recipe
SUPER-MOIST PINEAPPLE BANANA BREAD - NORITA
12/20/2005
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(Note: this is designed for a large (10 cup) food processor. If you have a smaller 6 to 8 cup processor, use the half recipe.)

1/2 cup well drained crushed pineapple
3 large ripe bananas
1 1/2 cups granulated sugar
1/4 cup milk
1/2 cup canola or other low-sat fat oil
1/2 tsp salt
1/2 tsp vanilla extract
2 eggs (or 1/2 cup egg substitute)
1/2 tsp cinnamon
2 cups all purpose flour
1 tsp soda
3/4 cup chopped walnuts

Preheat oven to 335 degrees (set dial between 325 and 350 marks). Spray two regular 9" x 5" loaf pans or four 3" x 5" loaf pans with non-stick spray and set aside.

Put pineapple, bananas, sugar and milk into large food processor. Pulse until bananas are well mashed. Add oil, salt, vanilla and eggs and pulse again. Add flour, cinnamon and soda - pulse again. Add walnuts and pulse briefly. Pour into prepared baking pans. Bake 45 minutes for small loaves or 60 minutes for larger pans. Cool in pans for 15 minutes then remove to wire rack to finish cooling.

Half Recipe:

1/4 cups crushed pineapple
2 ripe bananas
3/4 cup sugar
2 TBSP milk
1/4 cup oil
1/4 tsp salt
1/4 tsp vanilla
1 egg
1/4 tsp cinnamon
1 cup flour
1/2 tsp soda
1/3 cup walnuts



Printable Recipe
SURPRISE MUFFINS - STEPHANIE GODKE
03/25/2005
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2 cups flour
½ cup sugar
2 ½ tsp baking powder
½ tsp salt
½ cup peanut butter
2 TBS butter
1 cup milk
2 beaten eggs
18 small chocolate eggs or kisses

Mix the flour, sugar, baking powder, and salt. Cut in the butter and peanut butter until the mix looks like course crumbs. Add the eggs and milk all at once and mix just until blended. Spoon about ½ of the dough into each cup and then add a chocolate egg or chocolate kiss. Top with more muffin batter to fill the cups to 2/3 full. Bake at 400 degrees for 15 minutes. Serve warm. Makes 18 muffins. You can substitute jam for the center surprise…but that would not be chocolate!


DESSERTS

Printable Recipe
APPLE BLUEBERRY CRISP - KIM KIRCHHERR
04/28/2005
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Makes 8 servings
Ingredients:
4 apples
2 cups blueberries
1/3 cup whole wheat flour
1 cup regular rolled oats
1 tsp cinnamon
1/2 cup brown sugar
4 TBS canola oil

Directions:
1. Preheat oven to 350°. Spray an 8x8" dish with cooking spray.
2. Wash, core and chop apples. Put in dish with blueberries.
3. In a small bowl, mix flour, oats, sugar and oil until crumbly. Spread evenly over fruit.
4. Bake at 350° for 40 minutes or until bubbly.

You can use other fruit - total of five cups needed. Serve alone or over low fat frozen yogurt or low fat ice cream.

For more delicious recipes and information about whole grains, please visit www.wholegrainscouncil.org.


Printable Recipe
APPLE DESSERT BURRITOS - JOANNA LUND
08/25/2005
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1 cup unsweetened applesauce
1/2 teaspoon JO's Apple Pie Spice
4 (6-inch) flour tortillas
1 cup (2 small) cored, unpeeled, and diced Red Delicious apples
2/3 cup (2-1/4 ounces) shredded Kraft reduced-fat Cheddar cheese

Preheat oven to 350 degrees. In a small bowl, combine applesauce and JO's Apple Pie Spice. Spread about 1/4 cup applesauce mixture on each tortilla. Sprinkle about 1/4 cup apples and 2 tablespoons Cheddar cheese over each. Roll up the tortillas and place on an ungreased baking sheet. Bake for 25 minutes. Good warm or cold.

HINT: Substitute any reputable brand for JO's Apple Pie Spice.

Serves 4 - Each serving equals:
HE: 1 Bread, 1 Fruit, 3/4 Protein
185 Calories, 5 gm Fat, 8 gm Protein, 27 gm Carbohydrate,
328 mg Sodium, 148 mg Calcium, 1 gm Fiber
DIABETIC: 1 Starch, 1 Fruit, 1/2 Meat

Printable Recipe
APPLE DESSERT BURRITOS - JOANNA LUND
10/27/2005
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1 cup unsweetened applesauce
1/2 teaspoon JO's Apple Pie Spice
4 (6-inch) flour tortillas
1 cup (2 small) cored, unpeeled, and diced Red Delicious apples
2/3 cup (2-1/4 ounces) shredded Kraft reduced-fat Cheddar cheese

Preheat oven to 350 degrees. In a small bowl, combine applesauce and JO's Apple Pie Spice. Spread about 1/4 cup applesauce mixture on each tortilla. Sprinkle about 1/4 cup apples and 2 tablespoons Cheddar cheese over each. Roll up the tortillas and place on an ungreased baking sheet. Bake for 25 minutes. Good warm or cold.

HINT: Substitute any reputable brand for JO's Apple Pie Spice.

Serves 4 - Each serving equals:
HE: 1 Bread, 1 Fruit, 3/4 Protein
185 Calories, 5 gm Fat, 8 gm Protein, 27 gm Carbohydrate,
328 mg Sodium, 148 mg Calcium, 1 gm Fiber
DIABETIC: 1 Starch, 1 Fruit, 1/2 Meat

Printable Recipe
BANANA RHUBARB CREAM PIE - JOANNA LUND
06/13/2005
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2 cups chopped fresh rhubarb
3/4 cup water
1 (4-serving) package JELL-O sugar-free strawberry gelatin
2 cups (2 medium) diced bananas
1 (6 ounce) Keebler graham cracker pie crust
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup Cool Whip Free
2 tablespoons (1/2 ounce) chopped walnuts

In a medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 10 minutes or until rhubarb becomes soft. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow mixture to cool for 15 minutes. Evenly arrange bananas in pie crust. In a large bowl, combine dry pudding mix, dry milk powder, and cooled rhubarb mixture. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Spread mixture evenly over bananas. Refrigerate for at least 1 hour. Just before serving, spread remaining 3/4 cup Cool Whip Free over set filling and sprinkle walnuts over top. Cut into 8 servings.

HINT: To prevent bananas from turning brown, mix 1 teaspoon lemon juice with Fruit Fresh.

Serves 8 - each serving equals:
HE: 1/2 Fruit, 1/2 Vegetable, 1/2 Bread, 1/4 Skim Milk, 1 Slider,
11 optional Calories
-------------------------------
218 Calories, 6 gm Fat, 5 gm Protein, 36 gm Carbohydrates
325 mg Sodium, 2 gm Fiber
-------------------------------
DIABETIC: 2 Starch/Carbohydrate, 1 Fat, 1/2 Fruit


Printable Recipe
BANANA SNACK CAKE - JOANNA LUND
08/24/2005
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2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup water
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
1/4 cup + 2 tablespoons Sugar Twin or Sprinkle
2 tablespoons Brown Sugar Twin
1 teaspoon ground cinnamon
3 tablespoons (3/4 ounce) chopped pecans
1 cup (1 medium) diced banana

Preheat oven to 350 degrees. Spray a 10-by-6-by-1-inch biscuit pan with butter-flavored cooking spray. In a large bowl, combine dry milk powder and water. Add baking mix, 1/4 cup Sugar Twin, Brown Sugar Twin, and 1/2 teaspoon cinnamon. Spread mixture into prepared pan. In a small bowl, combine remaining 1/2 tablespoon pecans evenly over top. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and let cool for at least 10 minutes. Cut into 6 servings. Good warm or cold.

Serves 6 - Each serving equals:
HE: 1 Bread, 1/2 Fat, 1/3 Skim Milk, 1/3 Fruit, 8 Optional Calories
164 Calories, 4 gm Fat, 5 gm Protein, 27 gm Carbohydrate,
292 mg Sodium, 101 mg Calcium, 1 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate, 1/2 Fat

Printable Recipe
BERRIES WITH CREAM SAUCE - DONNA DOLAN
04/19/2005
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Serves 8

All you need:
1 cup reduced-fat sour cream
¼ cup Hy-Vee honey
2 cups fresh strawberries, halved
3/4 cup fresh blueberries
Angel food cake, optional

All you do:

1. In a medium bowl, stir together sour cream and honey.

2. Stir in strawberries and blueberries.

3. Serve over angel food cake slices if desired.

Nutrition Facts per serving: 90 calories, 2.5 g fat, 10 mg cholesterol, 65 mg sodium, 16 g carbohydrates, 1 g fiber, 14 g sugar, 1 g protein.

Daily Values: 4% vitamin A, 40% vitamin C, 6% calcium, 2% iron.

Recipe developed in the Hy-Vee Test Kitchen.



Printable Recipe
BIG BITE MARGARITA PIE - DONNA DOLAN
06/17/2005
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1- 1/2 cup pretzels finely crushed
1/2 cup butter -- melted
1/4 cup sugar
14 oz sweetened condensed milk
1/3 cup lime juice
1 teaspoon lime zest
2 tbl tequila
2 tbl triple sec
1 cup whipping cream -- whipped

Combine pretzel crumbs, margarine and sugar; press on bottom and up side of buttered 9-inch pie plate. Bake at 350° for 8 minutes; chill.

In large bowl, combine sweetened condensed milk, lime juice, tequila and triple sec; mix well. Fold in whipped cream.

Pour into prepared crust. Freeze 4 hours or until firm.

Garnish with whipped cream and lime slices.




Printable Recipe
BLACK FOREST DESSERT PIZZA - JOANNA LUND
12/26/2005
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1/4 cup I Can't Believe It's Not Butter Light Margarine
1 egg or equivalent in egg substitute
1/2 cup fat-free milk
3/4 cup cake flour
1/2 cup Splenda Granular
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 (20-ounce) cans Lucky Leaf No Sugar Added Cherry Pie Filling
2 tablespoons mini chocolate chips
1/4 cup chopped walnuts
1 cup Cool Whip Lite

Preheat oven to 350 degrees. Spray a 12-inch round pizza pan with butter-flavored cooking spray. In a large bowl, combine margarine and egg. Stir in milk. Add flour, Splenda, cocoa, baking powder, and baking soda. Mix gently just to combine. Evenly spread batter into prepared pizza pan. Bake for 13 to 15 minutes or until "crust" tests done in center. Place pan on a wire rack and let set for 10 minutes. Evenly spread cherry pie filling over crust. Evenly sprinkle chocolate chips and walnuts over top. Drop Cool Whip Lite by large spoonfuls to form 8 mounds. Refrigerate for at least 30 minutes. Cut into 8 wedges.

Serves 8 - Each serving equals:
HE: 1 Fruit, 1 Fat, 1/2 Bread, 1/4 Protein, 1/2 Slider,
5 Optional Calories
178 Calories, 6 gm Fat, 3 gm Protein, 28 gm Carbohyrdrate,
205 mg Sodium, 44 mg Calcium, 3 gm Fiber
Diabetic Exchanges: 1 Fruit, 1 Fat, 1 Starch/Carbohydrate

Printable Recipe
BLUE RIBBON STRAWBERRY-BANANA PIE - JOANNA LUND
06/16/2005
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1 Pillsbury refrigerated unbaked 9-inch piecrust
2 cups (2 medium) diced bananas
4 cups sliced fresh strawberries
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free strawberry gelatin
1/2 cup water
1/2 cup Cool Whip Lite

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake for 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Place bananas and 2 cups strawberries in cooled piecrust. In a medium saucepan, combine dry pudding mix and dry strawberry gelatin. Mash remaining 2 cups strawberries with a fork or potato masher. Add mashed strawberries and water to saucepan. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Evenly spoon hot mixture over fruit in piecrust. Refrigerate for about 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Serves 8 - Each serving equals:
HE: 1 Fruit, 1/2 Bread, 3/4 Slider, 15 Optional Calories
200 Calories, 8 gm Fat, 2 gm Protein, 30 gm Carbohydrate, 161 mg Sodium,
14 mg Calcium, 3 gm Fiber
DIABETIC: 1 Fruit, 1 Starch/Carbohydrate, 1 Fat

Printable Recipe
BREAKFAST COOKIES - DONNA DOLAN
09/20/2005
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These cookies are wholesome and portable. Take along two of them and a piece of fruit for an energizing, on-the-go breakfast.
Makes 24 cookies

Ingredients:
1 egg
1/4 cup almond oil
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup crispy rice cereal
3/4 cup sliced almonds, roasted
1/2 cup Grape Nuts® or other natural whole grain, wheat and barley cereal
3 tablespoons wheat germ
3 tablespoons whole-wheat flour

Preparation:
Preheat oven to 300°F. Whisk together egg, almond oil, honey, salt and cinnamon in a large bowl. Add remaining ingredients and stir with a wooden spoon. Drop dough by rounded teaspoons about 2 inches apart on a lined baking sheet. Bake 15 minutes, or until edges are firm. Let cool completely before removing from sheet. Serve, or store airtight up to one week.



Printable Recipe
CHOCOLATE CAKE W/FRUIT KABOBS - MIKE REEH
05/12/2005
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1 (12-ounce) package or 2 cups Nestle Tollhouse Semi-Sweet Chocolate Morsels
2 tablespoons vegetable shortening
24 bite-size pieces ready-made pound cake
24 bite-size pieces fresh fruit or berries, (pineapple, banana, melon, strawberries)

Strawberry Sauce:
1 (10-ounce) package frozen strawberries in syrup, thawed
3 tablespoons or more granulated sugar
Puree strawberries and sugar in blender until smooth.

1. For Kabobs: Line a baking sheet with waxed paper.
2. Microwave morsels and vegetable shortening in a medium, microwaveable bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Dip cake pieces into chocolate mixture; shake off excess. Place on prepared baking sheet; drizzle tops with additional chocolate. Refrigerate until set. On skewers, alternately thread chocolate coated pieces of cake with piecs of fruit; refrigerate. Serve with Strawberry Sauce.

Makes 8 servings

Recipe property of Nestel and Meals.com, used with permission.

Printable Recipe
CHOCOLATE COCONUTS - STEPHANIE GODKE
08/29/2005
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Small balloons
White chocolate coating chocolate
Dark chocolate coating chocolate
Sweetened Shredded coconut

Blow up the balloons to the size of bowl you want to make.
Dip the balloon in melted white chocolate.
Roll in coconut.
Allow this to harden slightly then dip into the dark chocolate.
Set on parchment and cool to harden.
Pop the balloon and peel it out of the bowl.



Printable Recipe
CHOCOLATE CREME BRULEE - MIKE REEH
03/03/2005
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1 quart heavy whipping cream
12 oz. semi sweet chocolate
1 cup sugar
8 egg yolks

Bring heavy cream and sugar to a boil. Add chocolate and whisk. Whisk egg yolks separately. Boil. Temper cream mixture into eggs. Whisk in and blend together. Distribute into 7 individual baking dishes and bake in water bath at 300 degrees for 1 hour.

Chill after baking.

To finish, sprinkle top of individual cremes with about 1 tablespoon sugar and carmelize tops with culinary torch.

Garnish with whipped cream and chocolate sauce or fresh berries.

Enjoy!

Printable Recipe
CHOCOLATE FONDUE
02/14/2005
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2 Cups good quality bittersweet chocolate
½ Cup heavy cream
¼ Cup Grand Marinier or Kirshwasher Liqueur
2 tablespoons light corn syrup

Fresh fruit, chunks of pound cake, marshmallows, small squares of brownie, cubes of angel food cake.



Printable Recipe
CHOCOLATE FUDGE PECAN TARTS
02/14/2005
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1 Recipe for pie crust or refrigerated crusts

3 eggs, slightly beaten
1 cup corn syrup
2 tablespoons butter
4 oz. bittersweet chocolate
1/3 cup sugar
1 teaspoon vanilla
1 ½ cups pecan halves

Fit the crusts into one large tart pan or several individual tart pans.

Melt the chocolate with the butter and cool slightly. Stir together the eggs, corn syrup, vanilla, sugar and pecan halves. Add the chocolate and butter mixture and pour into the crusts. Bake for 50- 60 minutes for a large tart and 20-25 minutes for small ones at 350 degrees.
Serve with a drizzle of caramel sauce.


Printable Recipe
CHOCOLATE MOLTEN CAKES - MIKE REEH
02/10/2005
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4 squares Baker's Semi-sweet Baking Chocolate
1/2 cup butter
1 cup of powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
1/2 cup Cool Whip, thawed

1. Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet.
2. Microwave chocolate and 1/2 cup butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted.
3. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.
4. Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
5. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 tablespoon whipped topping and serve immediately.

Makes 8 servings, 1/2 molten cakes each.

Batter can be made a day ahead. Pour into custard cups, cover with plastic wrap and refrigerate. Bake as directed.

Printable Recipe
CHOCOLATE TURTLE CANDIES - STEPHANIE GODKE
05/05/2005
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melted coating chocolate

carmel fudge topping

pecan halves

Arrange the pecan halves like turtle feet and head. Put a Dollop of carmel on top to hold the pecans together then spoon warm melted coating chocolate over the carmel.



COATED OREOS

Dip the Oreos into melted coating chocolate and then cool on parchment paper.



Printable Recipe
CHOCOLATE UPSIDE DOWN PUDDING CAKE - JOANNA LUND
06/09/2005
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Serves 8

2 cups Splenda Granulated
3 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup fat-free milk
2 tablespoons vegetable oil
1-1/2 teaspoons vanilla extract
1/4 cup chopped walnuts
1 cup boiling water

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with butter-flavored cooking spray. In a large bowl, combine 3/4 cup Splenda, 2 tablespoons cocoa, flour, baking powder, and salt. In a small bowl, combine milk, oil, and vanilla extract. Add milk mixture to flour mixture. Mix gently just to combine. Fold in walnuts. Evenly spread batter into prepared pan. In a medium bowl, combine remaining 1-1/4 cups Splenda, 1 tablespoon cocoa, and boiling water. Carefully pour boiling water mixture evenly over top. Bake for 35 minutes. Place pan on a wire rack and let set for at least 10 minutes. Cut into 8 wedges.

HINTS: 1. Batter is thick but spreads easily with a spatula. 2. Good served warm with 1 scoop sugar- and fat-free vanilla or chocolate ice cream. If using, don't forget to count the additional calories.

Each serving equals:
HE: 1 Fat, 2/3 Bread, 1/2 Slider, 3 Optional Calories
146 Calories, 6 gm Fat, 3 gm Protein
20 gm Carbohydrate, 142 mg Sodium
78 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 1 Fat, 1 gm Starch

Printable Recipe
CHOCOLATE-PECAN CLUSTERS - JOANNA LUND
12/21/2005
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1/4 cup miniature marshmallows
1 tablespoon mini chocolate chips
1 teaspoon I Can't Believe It's Not Butter Light Margarine
1/4 teaspoon vanilla extract
3 tablespoon + 1-1/2 teaspoons chopped pecans

Place marshmallows, chocolate chips, and margarine in a 2-cup glass measuring cup. Cover and microwave on HIGH (100% power) for 30 seconds. Add vanilla extract and stir until smooth. Add pecans. Mix to coat completely. Drop by small teaspoons on waxed paper to form 8 clusters. Refrigerate until firm, about 30 minutes.

HINT: Don't double recipe. It works best in the amounts given.

Serves 4 (2 each) - Each serving equals:
HE: 1 Fat, 1/4 slider, 11 Optional Calories
82 Calories, 6 gm Fat, 1 gm Protein, 6 gm Carbohydrate,
6 mg Sodium, 0 gm Fiber
Diabetic Exchanges: 1 Fat, 1/2 Starch
From: Best of Healthy Exchanges Newsletter Cookbook

Printable Recipe
CINNAMON-ORANGE COFFEECAKE - JOANNA LUND
06/27/2005
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1-1/2 cups Bisquick Reduced Fat Baking Mix
1/2 cup pourable Sugar Twin
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon apple pie spice
1 cup unsweetened orange juice
1/2 cup Land O Lakes no-fat sour cream
6 tablespoons orange marmalade spreadable fruit

Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine baking mix, Sugar Twin, baking powder, baking soda, and apple pie spice. Add orange juice and sour cream. Mix just until combined. Evenly spread batter into prepared baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Place baking dish on a wire rack. Dot top with orange marmalade and spread evenly with a knife. Let set for at least 15 minutes. Cut into 8 servings.

Each serving equal:
HE: 1 Bread, 1 Fruit, 1/4 Slider, 1 Optional Calories
133 Calories, 1 gm Fat, 2 gm Protein
29 gm Carbohydrate, 422 mg Sodium
70 mg Calcium, 0 gm Fiber
DIABETIC: 1 Starch, 1 Fruit


Printable Recipe
COCONUT CREAM PUDDING W/RHUBARB-RASPBERRY SAUCE - JOANNA LUND
06/13/2005
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2 cups chopped fresh rhubarb
2 cups water
1 (4-serving) package JELL-O sugar-free raspberry gelatin
3/4 cup frozen unsweetened raspberries
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 teaspoon coconut extract
1/2 cup Cool Whip Free
3 tablespoons flaked coconut

In a large saucepan, combine rhubarb and 1/2 cup water. Cover and cook over medium heat for 8 to 10 minutes or until rhubarb becomes soft. Remove from heat. Stir in dry gelatin and frozen raspberries. Mix gently to combine until gelatin is dissolved and raspberries are thawed. Place pan on a wire rack and allow to cool for 15 minutes, stirring occasionally. Meanwhile, in a large bowl, combine dry pudding mix, dry milk powder, and remaining 1-1/2 cups water. Mix well using a wire whisk. Blend in coconut extract, Cool Whip Free, and 2 tablespoons coconut. Evenly spoon pudding mixture into 4 dessert dishes and refrigerate while sauce continues to cool. Just before serving, spoon about 1/3 cup sauce and sprinkle 1/2 teaspoon coconut over top of each dish.

Serves 4 - Each serving equals:
HE: 1 Vegetable, 1/2 Skim Milk, 1/4 Fruit, 3/4 Slider,
1 Optional Calorie
125 Calories, 1 g Fat, 6 gm Protein, 23 gm Carbohydrate,
462 mg Sodium, 2 gm Fiber
DIABETIC: 1 Starch/Carbohydrate, 1/2 skim Milk, or 1-1/2 Starch/Carbohydrate

Printable Recipe
COCONUT NUT PIE - JOANNA LUND
12/08/2005
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1 (4-serving) pkg JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1-1/2 cups water
1 tablespoon + 1 teaspoon I Can't Believe It's Not Butter Light Margarine
1 teaspoon coconut extract
1/2 cup Quaker Quick Oats
1 (6-ounce) Keebler chocolate pie crust
1/4 cup flaked coconut
1/4 cup mini chocolate chips
1/4 cup chopped walnuts

Preheat oven to 350 degrees. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Stir in margarine and coconut extract. Add oats. Mix well to combine. Spoon mixture into pie crust. In a small bowl, combine coconut, chocolate chips, and walnuts. Evenly sprinkle mixture over filling. Bake for 30 to 35 minutes. Place pie plate on a wire rack and allow to cool completely. Refrigerate for at least 30 minutes. Cut into 8 servings.



Printable Recipe
COOL FRUIT TART W/LEMON-CREAM CHEESE FILLING - NIKKI STAHR
07/13/2005
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Makes 10 servings Prep Time: 20 minutes Cook Time: 15 minutes

For the Sugar Cookie Crust*
1-1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) cold butter, cut into chunks
1 egg, lightly beaten

For the Tart:
1 pkg. (8oz) cream cheese, softened
2 tablespoons confectioners' sugar
1/2 cup ready prepared lemon curd**
1/4 cup apricot or peach preserves
2 teaspoons water
3 tablespoons sliced, toasted almonds***
Assorted fresh fruit such as: mango, kiwi, strawberries and raspberries, sliced

Preheat oven to 350 degrees. Line a 12-inch round pizza pan with aluminum foil. Place flour, confectioners' sugar, baking soda, baking powder and butter in food processor. Cover and process until mixture resembles fine crumbs. Add egg and process until mixture started to hold together. Press dough into pan with lightly floured fingers to form a circle about 11 inches in diameter. If dough appears too soft, refrigerate about 10 minutes. Bake until golden brown, 12-15 minutes. Cool. Carefully transfer cookie from foil to serving platter.

Beat cream cheese, confectioners' sugar and lemon curd with mixer until smooth. Spread on crust to within 1/2-inch of edge. Refrigerate 30 minutes. Arrange fruit in decorative pattern on top of tart. Combine preserves and water. Drizzle over fruit. Sprinkle with almonds. Serve immediately or refrigerate up to 2 hours.

* You may substitute one 18-ounce package of refrigerated sugar cookie dough for crust recipe. Cut refrigerated dough into 1/4-inch slices. Arrange slices on foil lined, 12-inch round pizza pan, pressing slices together with lightly floured fingers. Bake until cookie is an even golden brown, 12-15 minutes. Remove from oven and cool completely.

** Lemon curd is available in the preserve section of most supermarkets.

*** To toast almonds, place on baking sheet in 350 degree oven until lightly toasted, about 5 minutes.

Copyright 2005, Midwest Dairy AssociationPrinted: Tuesday, July 05, 2005



Printable Recipe
CRANBERRY HOOTYCREEKS - KIM KIRCHHERR
11/22/2005
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Submitted by: Susan O'Dell
Ingredients:

5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Directions:
1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
2. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350° F (175° C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Nutritional Information:
Amount Per Serving
Calories: 127
Cholesterol: 1mg
Total Carbohydrates: 20.9g
Protein: 1.8g

Recipe courtesy of www.allrecipes.com
For this and more delicious entertaining ideas, visit www.jewelosco.com and click the "plan" tab to view recipes.


Printable Recipe
DOUBLE CHOCOLATE THIN MINT ICE CREAM PIE
01/13/2005
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1 frozen pie crust
1/2 box thin mint cookies
6 cups chocolate ice cream
whip cream as needed

Method:
Prepare crust as directed and chill for 1/2 hour in refrigerator. Chop cookies until the pieces are about half an inch in size. Place ice cream in mixer an mix until it looks like "soft serve" but don't over do it. Remove from mixer and fold cookie bits into ice cream. Now fill the pie crust with ice cream mix and as you do try to make it look like a mound rather than flat across the top. This will give your pie a taller more dramatic appearance. Then freeze for 8-12 hours. Remove from freezer a half hour before serving so it will be easier to cut. Top with whip cream and serve.

Printable Recipe
EASY DECADENT TRUFFLES - KIM KIRCHHERR
11/22/2005
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Ingredients:
8 oz cream cheese, softened
3 cups confectioner's sugar, sifted
3 cups semisweet chocolate chips, melted
1 ½ tsp pure vanilla extract
Ground pecans/walnuts (optional)
Sifted cocoa powder (optional)
Grated coconut (optional)

Directions:
1. beat cream cheese until smooth in a large bowl. Gradulally beat in confectionser's sugar until well blended.
2. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about an hour. Shape into 1-inch balls and roll in ground nuts, cocoa, or coconut. Store in parchment lined candy tins in a cool place.

Recipe courtesy of www.allrecipes.com. This recipe and other delicious holiday ideas can be found at www.jewelosco.com or in the new Jewel EASY magazine available in Jewel-Osco stores this holiday season.

Printable Recipe
EASY TRUFFLES - STEPHANIE GODKE
05/05/2005
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1 -2/3 cups cream
7 TBS unsalted butter
1 pound good quality chocolate
1 TBS vanilla or other flavoring
cocoa powder
powdered sugar
finely chopped nuts

Melt the butter in the cream in a heavy sauce pan until the cream starts to boil. Stir in the chopped chocolate. Stir until smooth and add the flavoring. Refrigerate until hard. Roll into small balls and then roll in the powdered coatings. Place into small candy papers and then into a small cute box for Gifting.



Printable Recipe
FRESH FRUIT NAPOLEONS - CHEF JEREMY
05/10/2005
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4 servings

1 cup fresh fruit
1/2 quart whipping cream
1/2 cup sugar
2 tablespoons vanilla
1 box puff pastry

Preheat oven to 400 degrees. Cut puff pastry into shapes you prefer and bake for 10 minutes or until golden brown.

Whip cream, sugar, and vanilla until light and fluffy (stiff peaks). Cut puff pastry in half, spoon in whipped cream, add fresh fruit. Replace top and garnish with cocoa or powdered sugar, or chocolate sauce.

Low fat version = use lowfat instant pudding and skim milk instead of whipped cream.


Printable Recipe
FRUIT CHEESEBALL - GINA CAIN
09/06/2005
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2 cups Oatmeal Crisp w/almonds
8 ounces cream cheese
1/4 cup raisins
8 ounces or 1/2 cup crushed pineapple, drained
1/4 cup or less of angel flaked coconut

Using a mixer, combine cream cheese, raisins, pineapple and coconut in a bowl. Set aside.

In another bowl crush 2 cups of cereal. It will equal 3/4 cup.

Combine cream cheese mixture with 1/2 of cereal mixture. Stir with a spoon until mixed. Form into a ball and refrigerate for 45 minutes.

Roll ball in remaining cereal, patting as you go. Roll until covered. Ready to serve.

This is great with Ritz crackers.

Printable Recipe
FRUIT NAPOLEONS
02/14/2005
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1 pkg. Frozen puff pastry
6 tablespoons sugar
Egg washes (one egg lightly beaten with 3 tablespoons water)

Cut the pastry into small squares and brush with egg wash and sprinkle with sugar. Bake at 400 degrees until puffed and golden.

While the pastry bakes, cut up and season the fruit as desired. If you are using apples, peaches, or pears sauté the fruit in some butter and season with sugar and an appropriate liqueur (apples love Calvados, peaches love peach Schnapps).

Whip 2 cups of whipping cream with 2 tablespoons of powdered sugar and 1 teaspoon vanilla.

To assemble: put one pastry square on a serving plate and put a dab of whipped cream on it. Top that with some fruit and another square of pastry. Garnish and serve immediately.


Printable Recipe
GHOULISH BROWNIES - KIM KIRCHHERR
10/12/2005
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Ingredients:

Brownie mix
Light Olive oil (reduce amount mix requires by 25% -see chart below
Eggs or egg substitute according to package directions

Low fat rectangular shaped cookies
Frozen whipped topping or large marshmallows
Candy pumpkins
Candy corn
Gummy worms
Fat free or 1% milk to drink
Food dye pens to write messages on cookies and make faces on marshmallow "ghosts"
Cookie crumbles for "dirt" if desired

Directions:

1. Prepare brownies according to package directions, using olive oil and egg substitute to reduce fat and cholesterol.
2. top festively with candies and make "ghosts" out of frozen topping or marshmallows. Spread cookie crumbles on top for dirt look, if desired. Use food pens to write messages and make faces.
3. cut into small portion sizes and serve with 1% or fat free milk

Olive Oil Conversion Chart
Adapted from Bertolli. "Oil & Baking: The Healthy Combination"
Replace Butter, Margarine, shortening With Olive Oil Save approx. this much fat Save approx. this many calories
1 tsp ¾ tsp 1 g 10
1 tbsp 2 ¼ tsp 3 g 30
2 tbsp 1 ½ tbsp 6 g 55
¼ cup 3 tbsp 12 g 110
1/3 cup ¼ cup 16 g 145
½ cup ¼ c + 2 tbsp 24 g 215
2/3 cup ½ cup 32 g 290
¾ cup ½ c + 1 tbsp 36 g 325
1 cup ¾ cup 48 g 430



Printable Recipe
GRILLED BANANAS - STEPHANIE GODKE
08/29/2005
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One large banana per guest.
A mixture of ½ brown sugar and ½ butter.
About 7 chocolate chips per banana

Cut a gash in the banana so that it lays flat. Pipe the butter and brown sugar mixture into the cut. Top with chips and grill or bake. Serve warm banana with a spoon to eat from the peel.


Printable Recipe
HAWAIIAN SUNSET RICE PUDDING - JOANNA LUND
07/20/2005
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3/4 cup Dannon plain fat-free yogurt
1/2 cup Cool Whip Free
2 tablespoons Splenda
2 (8-ounce) cans crushed pineapple, packed in fruit juice, drained and 1 tablespoon liquid reserved
1/2 teaspoon vanilla extract
2 cups cold cooked rice
1 tablespoon + 1 teaspoon flaked coconut

In a medium bowl, combine yogurt, Cool Whip Free, Splenda, reserved pineapple juice, and vanilla extract. Add rice, pineapple, and coconut. Mix well to combine. Evenly spoon mixture into 4 dessert dishes. Refrigerate for at least 15 minutes.

HINTS: (1) Usually 1-1/3 cups uncooked instant or 1 cup regular rice cooks to about 2 cups. (2) Good topped with 1 tablespoon Cool Whip Lite. If using, don't forget to count the additional calories.

Serves 4 - Each serving equals:
HE: 1 Bread, 1 Fruit, 1/4 Fat Free Milk, 1/4 Slider, 3 Optional Calories
196 Calories, 0 gm Fat, 5 gm Protein, 44 gm Carbo,
42 mg Sodium, 109 mg Calcium, 1 gm Fiber
Diabetic Exchanges: 1-1/2 Starch/Carbo., 1 Fruit


Printable Recipe
ISLAND FRUIT FLAMBE - MIKE REEH
04/07/2005
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3/4 cup mango chunks
3/4 cup fresh strawberries
1 each banana
2 tablespoons butter
1/4 cup Parrot Bay Rum (coconut)
1 thick slice pound cake
3 scoops ice cream
Powdered sugar to finish

1. Heat skillet with butter (hot). Add banana, strawberries, mango and sugar and lightly carmelize sugar.

2. Flame with Parrot Bay Rum.

3. Place pound cake in bowl and top with ice cream.

4. Pour warm berry mixture over and sprinkle with powdered sugar and serve. (Yum, yum, rum, rum.)

Printable Recipe
KEY LIME CHIFFON PIE - JOANNA LUND
07/20/2005
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1 (4-serving) package JELL-O sugar-free lime gelatin
3/4 cup Diet Mountain Dew
1-1/2 cups Dannon plain fat-free yogurt
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 (6-ounce) Keebler graham cracker pie crust
1 cup Cool Whip Lite
2 tablespoons purchased graham cracker crumbs or 2 (2-1/2 inch) graham cracker squares, made into crumbs

In a large bowl, combine dry gelatin and Diet Mountain Dew. Stir in yogurt. Add dry pudding mix and dry milk powder. Mix well using a wire whisk. Spread mixture evenly into pie crust. Refrigerate for 5 minutes. Carefully spread Cool Whip Lite over set filling. Evenly sprinkle graham cracker crumbs over top. Refrigerate for at least 30 minutes. Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1 Bread, 1/2 Fat Free Milk, 1/4 Fat, 1/2 Slider, 2 Optional Calories
182 Calories, 6 gm Fat, 6 gm Protein, 26 gm Carbo.,
379 mg Sodium, 167 mg. Calcium, 1 gm Fiber
Diabetic Exchanges: 1-1/2 Starch, 1 Fat, 1/2 Fat Free Milk

Printable Recipe
MILLION DOLLAR BROWNIES - DONNA DUVALL
07/15/2005
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1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs
4 ounces unsweetened chocolate
1 1/2 cups flour
3 cups confectioner's sugar
1/3 cup cocoa
1/4 teaspoon salt
1/4 cup boiling water
1/4 cup butter -- softened
1 teaspoon vanilla

In a medium saucepan melt butter and chocolate. Remove from heat; stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour.

Spread in a greased 9X13 pan. Bake at 350° for 20 minutes. Cool.

Combine sugar, cocoa, and salt. Add water and butter; blend. Add vanilla.

Frost cooled brownies.



Printable Recipe
MINTY MICKEY MOUSSE-GERALD LOWRY
01/13/2005
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Tart Pastry:
1/3 cup cold butter
1 3/4 cups flour
1 beaten egg yolk
2 to 3 tbs ice water

Method:
In a medium mixing bowl cut butter into flour until pieces ar the size of small peas. In a small mixing bowl combine the egg yolk and 1tbs of ice water. Gradually stir in egg yolk mixture into flour mixture. Add remaining water, 1tbs at a time until all of the dough is moistened. Using your fingers, gently knead the dough until it forms a ball. Chill in refrigerator for 30 to 60 minutes so it will be easy to handle. Once it's chilled roll out the dough to about 1/4 of an inch thick. Cut dough into 3 inch squares and place each square in a round 3 inch tart pan. Bake in oven at 450 degrees for 8 to 10 minutes or until golden brown.

Mint Chocolate Mousse:
5 oz semi sweet chocolate
1/2 cup butter
2 egg yolks
3 egg whites
pinch of salt
2 tbs powdered sugar
2 tbs mint extract

Method:
Slowly melt chocolate in a double boiler and remove from heat and add 1/2 cup butter. When mixture is very smooth, quickly blend in 2 egg yolks. Whisk 3 egg whites with a pinch of salt until very stiff, then whisk in 2 tbs powdered sugar. Carefully mix the chocolate mixture with the beaten egg whites using a wooden spoon until uniform. Chill for at least 12 hours.

Building:
Place mousse in pastry bag and pipe into tart shell until mousse is just higher than the shell edge. Then place 2 Thinmint cookies, 1 on each side for ears. You can also let the family add a variety of sprinkles, candies, nuts, ect.

Printable Recipe
MOIST RAISIN-NUT SNACK CAKE - JOANNA LUND
07/21/2005
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Serves 8

1 cup hot water
1 cup seedless raisins
1 cup Splenda Granular
3/4 cup Kraft fat-free mayonnaise
1 teaspoon vanilla extract
1-1/2 cups Bisquick Reduced Fat Baking Mix
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

Preheat convection oven to 350 degrees. Spray an 8-by-8-inch cake pan with butter-flavored cooking spray. In a large bowl, combine hot water and raisins. Let set for 10 minutes. Stir in Splenda, mayonnaise, and vanilla extract. Add baking mix, baking powder, and cinnamon. Mix gently just to combine. Fold in walnuts. Spread batter evenly into prepared pan. Bake in convection oven for 22 to 28 minutes or until cake springs back when lightly touched in center. Place pan on a wire rack and let set for at least 15 minutes. Cut into 8 servings.

HINTS: 1. Batter is somewhat thin. 2. Good served with Cool Whip Lite. If using, don't forget to count the additional calories.



Printable Recipe
MOM'S PUMPKIN PIE CRUNCH - MIKE REEH
11/23/2005
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1 package of Duncan Hines Moist Deluxe Yellow Cake Mix
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1-1/2 cups sugar
4 teaspoons of pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 13" x 9" pan. Combine pumpkin, evaporated milk, eggs, sugar, spice mix, and salt in large mixing bowl and pour into greased pan. Sprinkle dry cake mix over pumpkin mixture. Top with pecans, then drizzle with melted butter. Bake at 350 degrees for 50 to 55 minutes. Cool completely. Serve with whipped topping. Refrigerate leftovers.

Printable Recipe
MOM'S SWEET POTATO PIE - MIKE REEH
11/23/2005
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3 cans sweet potatoes, drained and cut up
1/2 teaspoon salt
1/3 stick margarine - soft
1 teaspoon vanilla
1 cup sugar
1 cup milk
1 egg

Top with 1/3 cup flour
1-1/2 cups brown sugar
1/3 stick margarine, melted
1 cup nuts, chopped (pecans or walnuts)

Mix together and spread over potato mixture.

Bake at 350 degrees for 35 minutes.

I use a 8" or 9" casserole pan.

Printable Recipe
PAVLOVA
02/14/2005
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3 Egg whites
¾ cup sugar
3 teaspoon Cream of Tarter
½ teaspoon vanilla

Beat the egg whites until slight peaks form and then add the cream of tartar and sugar a little at a time. As stiff peaks are forming add the vanilla.

Pile the egg whites onto a parchment paper that has been marked with small 2 inch circles. Make a small indention in the center of each to hold the dessert.

Put them into the oven set at 300 degrees for 1 hour and then turn off the oven and leave it to dry overnight.

Use the small shells to hold ice cream, sweetened whipped cream or fruit.


Printable Recipe
PLUM (PLUOT) TORTE - DONNA DOLAN
06/07/2005
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All you need:
1/2 cup Hy-Vee unsalted butter
1 teaspoon almond extract
1/2 cup plus 2 tablespoons Hy-Vee granulated sugar, divided
3 Hy-Vee large egg yolks
1/2 cup Hy-Vee cornstarch
1 cup Hy-Vee flour
1-1/4 teaspoon Hy-Vee baking powder
5 pluots (plums), pitted and sliced
2 teaspoons Hy-Vee ground cinnamon
1 tablespoon Hy-Vee brown sugar

All you do:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat together the butter, extract, 1/2 cup granulated sugar and egg yolks.
3. Add the cornstarch, flour and baking powder. Beat well.
4. Place the mixture in a greased 8-inch square baking pan. Press the dough onto the bottom and up the sides of the pan.
5. Top with sliced pluots (or plums). Sprinkle with remaining granulated sugar, cinnamon and brown sugar.
6. Bake for 1 hour.

Serves 9

Nutrition information per serving: Calories 270, carbohydrate 38 g, cholesterol 100 mg, dietary fiber 1 g, fat 12 g, protein 3 g, sodium 75 mg, sugar 19 g

Printable Recipe
PRALINE PECANS AND CRANBERRIES - STEPHANIE GODKE
12/06/2005
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3 ½ cups pecan halves
¼ cup brown sugar
¼ cup light corn syrup
2 TBS butter
1 tsp vanilla
¼ tsp baking soda
1 ½ cup dried cranberries
1 cup white chocolate chips

Preheat the oven to 250 degrees. Stir the brown sugar, corn syrup and butter together in a sauce pan until rapidly boiling. Add the baking soda and vanilla. Drizzle over the pecan halves and stir to coat. Bake on a parchment lined pan for 20 to 30 minutes then stir and bake for another 20 to 30 minutes. Let the mixture cool completely and break apart with a spoon. Stir in the cranberries and white chocolate chips. Package and give to some lucky friend!


Printable Recipe
PUMPKIN & PRALINE PECAN PIE - NORITA
12/20/2005
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(If you aren't concerned about sugar, use regular light brown sugar - 3/4 cup In the pie, and 2 tablespoons in the topping)

9" unbaked pie shell (ready to bake is fine)
1 - 15 oz can pumpkin
1/3 cup Splenda Brown Sugar Blend
1/4 tsp salt
1 tsp cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
1 - 12 oz package room temperature soft silken tofu
1/2 cup pecan pieces
1 TBSP Splenda Brown Sugar Blend

Heat oven to 425 degrees. Blend filling ingredients together in food processor, until well blended. Pour into pie shell. Combine nuts and 1 tablespoon Splenda Brown Sugar Blend and sprinkle over pie. Bake 15 minutes. Reduce temperature to 350 degrees and bake another 30 to 40 minutes or until set in center. Cool. Chill until serving time. Serve with Cool Whip Free. To reduce calories further, eliminate the crust and bake pumpkin mixture in an 8" square baking pan for 1 hour. Cool before serving.


Printable Recipe
SMART CHOCOLATE CHIP COOKIES - DONNA DOLAN
03/01/2005
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Serves 45 (1 cookie per serving).

All you need

1 cup Smart Balance [trademark] buttery spread
¾ cup Hy-Vee granulated sugar
¾ cup packed Hy-Vee brown sugar
2 Hy-Vee large eggs
2 tsp Hy-Vee vanilla extract
3 ¾ cups Hy-Vee flour
1 tsp Hy-Vee baking soda
½ tsp Hy-Vee salt
1 cup Hy-Vee chocolate chips

All you do

1. Preheat oven to 350 degrees.
2. In a large bowl, cream buttery spread, granulated sugar and brown sugar with electric mixer.
3. Add eggs, beating well after each addition.
4. Add vanilla.
5. In a medium bowl, stir together flour, baking soda and salt. Gradually pour into sugar mixture until combined.
6. Stir in chocolate chips.
7. Drop dough by rounded tablespoons onto a greased baking sheet.
8. Bake 12 minutes or until tops are golden.
9. Cool on a cooling rack.

Nutrition Facts per serving: 120 calories, 4.5 g fat, 10 mg cholesterol, 95 mg sodium, 17 g carbohydrates, 0 g fiber, 9 g sugar, 2 g protein. Daily Values: 0% vitamin A, 0% vitamin C, 2% calcium, 4% iron.

Recipe developed in the Hy-Vee Test Kitchen.

Printable Recipe
SPICED FRUIT COMPOTE SUNDAE - JOANNA LUND
06/22/2005
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1 (8-ounce) can fruit cocktail, packed in fruit juice, undrained
1/4 teaspoon JO's Apple Pie Spice or any apple pie spice
1 cup Wells' Blue Bunny sugar- and fat-free vanilla ice cream or any sugar- and fat-free ice cream

In a small saucepan, combine undrained fruit cocktail and JO's Apple Pie Spice. Cook over medium heat for about 5 minutes or until heated through. Place 1/2 cup ice cream in 2 dessert dishes. Evenly spoon warm fruit mixture over ice cream.

Serves 2 - Each serving equals:
HE: 1 Fruit, 1/2 Slider, 10 Optional Calories
104 Calories, 0 gm Fat, 3 gm Protein, 23 gm Carbohydrate,
54 mg Sodium, 1 gm Fiber
Diabetic Exchangs: 1 Fruit, 1 Starch

Printable Recipe
STAR SPANGLED SHORTCAKE WITH A BANG - MIKE REEH
06/29/2005
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1/4 cup butter
1/2 cup fresh strawberries
1/2 cup fresh blueberries
1/4 cup sugar
Two 1/2" slices of pound cake
1 oz. Grand Mariner liqueur
1/2 cup whipped cream

Clean and slice strawberries. Wash blueberries.

In a 10" skillet, heat butter and add fruit and sugar until very hot and saute.

Flambe with liqueur and pour over pound cake and garnish with whipped cream.

Printable Recipe
STAR WARS DARTH MIX COOKIES - DEMOND GRIFFIN
04/05/2005
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1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1-1/2 tablespoons molasses
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup cocoa
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
12 oz. bag chocolate chips
14 oz. bag Darth Mix M&M's

Thoroughly combine flour, cocoa, baking soda and salt. Combine butter, sugars, vanilla, molasses. Add eggs one at a time. Slowly combine wet and dry ingredients. Stir in chocolate chips. Using a teaspoon drop on parchment paper and bake at 375 degrees for 8-10 minutes.

Printable Recipe
STAR WARS JEDI MIX COOKIES - DEMOND GRIFFIN
04/05/2005
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1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
3 cups flour
1 cup dry oatmeal
1 tsp salt
1 tsp baking soda
1 cup chocolate chips
1 cup Star Wars Jedi Mix M&M’s

Cream together butter and sugars. Add eggs and vanilla. Combine flour, oats, salt and soda. Add to creamed mixture and mix well. Stir in chips and M&M’s. Drop by teaspoons on ungreased cookie sheet.

Bake 10-12 minutes at 375 degrees.

Makes five dozen.


Printable Recipe
STRAWBERRIES W/DARK RUM - JEFF GRUNDER
05/13/2005
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2 cups of fresh strawberries
2 Tbl butter
1/2 cup sugar
1/2 brown sugar
1 ounce of Myers Dark Rum

In a medium skillet melt butter over a med-hi heat, add fresh berries and both sugars and sauté for about 2 minutes. Remove pan from fire and add rum , be careful when putting it back over the fire it may flame. Sauté till the fire is out or about 1 minute. Plate up over ice cream, top with whipped cream and powdered sugar to look nice.






Printable Recipe
STRAWBERRY CREAM CHEESE - JEFF GRUNDER
05/06/2005
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2 pkgs cream cheese (8 oz, each)
1 cup strawberries with 1/2 cup added
1 cup powdered sugar

Whip all ingredients together and serve on top of French Toast.

Printable Recipe
THE MACHINE SHED'S CHERRY PIE
06/15/2005
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Your favorite pie crust recipe.

2 ½ LB frozen or fresh cherries (thawed if frozen)
4oz. Juice from cherries
½ c. sugar
4 Tbsp. corn starch
3 Tbsp. water
2 c. sugar

Bring 4 oz. juice from cherries and ½ c. sugar to boil. Thicken with 4 Tbsp. corn starch and 4 Tbsp. water to make a slurry- add to juice and sugar to thicken. Add cherries and 2 c. sugar. Turn off heat and let cool in refrigerator. Add to your favorite pie crust and top with pie crust dough cut 4 slits in top and bake for 45-50 minutes at 350 .






Printable Recipe
THE MACHINE SHED'S FAMOUS APPLE DUMPLINGS
06/15/2005
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(Makes 6 dumplings)

Your favorite pie crust recipe.

6 peeled and cored apples
½ C. sugar
1 ½ tsp. cinnamon
6 tsp. butter

Syrup:
1 ½ C. sugar
3 Tbsp. butter
2 ½ C. water
¼ tsp. cinnamon

PREPARE your favorite pie crust recipe according to the directions on the package. PEEL and core 6 medium apples (prefer Red Rome). ROLL out pastry into an 18 x 12 inch rectangle, about 1/8-inch thick. CUT into 6-inch squares. PLACE apple on each square of pastry. MAKE mixture of ½ cup sugar and 1 ½ tsp. cinnamon for filling cavities of apples FILL the cavity with 6 tsp. butter and 1 Tbsp. of cinnamon sugar mixture. Bring opposite points of pastry up over the apple. OVERLAP, moisten and seal. LIFT carefully and place a little apart in baking dish. dumplings. PREPARE a syrup by boiling together for at lest 3 minutes: 1 ½ cups sugar, 2 ½ cups water, 3 Tbsp. Butter and ¼ tsp. cinnamon. Bake at 400 for approximately 1 hour or until crust is nicely browned and apples are cooked through. SERVE warm with the syrup and with cream, whipped cream, or ice cream.





Printable Recipe
TROPICAL NUT MIX - STEPHANIE GODKE
11/29/2005
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¼ cup honey
¼ cup sugar
3 TBS butter
¼ tsp fresh orange zest
1 tsp vanilla
1 cup whole unsalted macadamia nuts
1 cup unsalted cashews
1 cup unsalted pecans
Granulated sugar

250 degree oven

In a sauce pan combine the honey and ¼ cup sugar, butter, orange peel and vanilla. Cook until the sugar is melted and stir in the nuts. Spread on a bake sheet and bake 25-30 minutes and then break into pieces and roll in granulated sugar.



Printable Recipe
WHITE CHOCOLATE MACADAMIA NUT COOKIES
05/20/2005
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Servings: 24
White Chocolate gives a rich taste to these cookies

1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces White Chocolate chips
1 jar Macadamia nuts, chopped

Preheat oven to 350 degrees.

In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.

Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Yield: 48 cookies

Printable Recipe
XTREME CHOCOLATE FRAPPE - MIDWEST DAIRY
05/26/2005
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Recipe created on behalf of 3-A-Day of Dairy by Chef Scott Campbell of SQC, New York

Makes 6 servings
Prep time: 10 minutes

Ingredients:

1/3 cup sugar
2 tablespoon cocoa powder
2 cups lowfat milk
1/4 cup light chocolate syrup
1 teaspoon vanilla extract
2 containers (6 ounces) lowfat chocolate, vanilla or plain yogurt
4 ice cubes
bittersweet chocolate shavings, optional

Mix together sugar and cocoa powder in a small saucepan. Add 1/2 cup milk to sugar mixture; stir constantly over medium-low heat 3 minutes or until mixture is hot and sugar is dissolved. Pour mixture into a blender.

Add remaining 1 1/2 cups milk, chocolate syrup, vanilla, yogurt and ice cubes to cocoa mixture in blender. Process until smooth. Pour into glasses and sprinkle with chocolate shavings or additional cocoa powder.

Yield: 6 ounces, per serving

Nutritional Facts per serving for individual food recipe:

Calories 130
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 10 mg
Sodium 90 mg
Calcium 20% Daily Value Protein 6 g
Carbohydrates 24 g
Dietary Fiber less than 1 g





Printable Recipe
YOUNGSTOWN WHITE CHOCOLATE LATTE MUFFINS
01/19/2005
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1 ¾ cup flour
½ cup brown sugar
1 TBS baking powder
¼ tsp salt
¾ cup milk
2 TBS instant espresso powder
1 tsp vanilla
½ cup unsalted butter melted
1 large egg
1 cup white chocolate chips

Mix the milk, espresso powder, vanilla, butter, and egg. Mix the flour, brown sugar, baking powder, and salt in another bowl. Lightly fold the wet into the dry mixture and then add the white chocolate chips. Spoon the batter into paper lined muffin tin and bake for 20 minutes at 375 degrees. Cool before finishing with melted white and dark chocolate across the top.


Printable Recipe
ZAMBONI DOUBLE CHOCOLATE ICE CREAM SANDWICHES - DONNA DUVALL
07/22/2005
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Serving Size : 15

1 cup shortening
1 cup white sugar
1/2 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup Cocoa Powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mini-chocolate chips
15 scoops chocolate ice cream

Heat oven to 350 degrees F.

Beat shortening, granulated sugar, brown sugar, eggs and vanilla in a large bowl until creamy. Stir together flour, cocoa, baking soda and salt; add to egg mixture. Stir in chocolate chips. Drop by heaping tablespoons onto a greased cookie sheet. Flatten each cookie with the bottom of a glass into a 3-inch circle about 1/4-inch thick. (Add 2 tablespoons flour if dough is too soft to handle.)

Bake 8 to 10 minutes or until almost set. Remove from cookie sheet to wire rack. Cool completely.

Place scoop of slightly softened ice cream on flat side of one cookie; spread evenly. Top with second cookie, pressing lightly. Wrap in foil; immediately place in freezer. Freeze until firm.


ENTREES

Printable Recipe
BAJA STYLE FISH TACOS-DONNA DUVALL
06/03/2005
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12 CORN TORTILLAS
1 CUP ALL PURPOSE FLOUR
1 TEASPOON SALT
1 CUP BEER
1 POUND COD FILLET, CUT INTO 3 BY 1 INCH STRIPS
3 CUPS CABBAGE SHREDDED

PREHEAT OVEN TO 350f
HEAT1 INCH OIL IN 10 INCH HEAVY POT (2-3 INCHES DEEP) OVER MODERAT HEAT UNTIL A DEEP FAT THERMOMETER REGISTERS 360f

MEANWHILE, SEPARATE TORTILLAS AND MAKE 2 STACKS OF 6. WRAP EACH STACK IN FOIL AND HEAT IN OVEN 12-15 MINUTES

STIR TOGETHER FLOUR AND SALT IN A LARGE BOWL, THEN STIR IN BEER ( BATTER WILL BE THICK). PAT FISH DRY WITH PAPER TOWELS.
GENTLY STIR FISH INTO BATTER TO COAT. LIFT EACH PIECE OF FISH OUT OF BATTER, WIPING ANY EXCESS OFF ON SIDE OF BOWL, AND FRY FISH IN BATCHES, TURNING ONCE OR TWICE UNTIL GOLDEN, 4-5 MINUTES. DRAIN ON PAPER TOWELS

ASSEMBLE TACOS WITH WARM TORTILLAS, FISH AND ACCOMPANIMENTS

Printable Recipe
BAKED LASAGNA
03/11/2005
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3/4 lb. ground beef, ground pork, pork sausage, or Italian sausage
1 cup chopped onions
2 cloves garlic minced
1 (7-1/2 oz) can tomato
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed
Salt and pepper to taste (optional)
8 oz. lasagna noodles
2 cups ricotta cheese or cottage cheese (drained)
1/2 cup Parmesan or Romano cheese
1 tablespoon dried parsley flakes
8 oz. sliced Mozzarella cheese

Add onions and garlic to meat and cook. Drain. Stir in tomatoes, paste, sauce, basil, oregano, fennel, salt and pepper. Bring to a boil. Then simmer 15 minutes, stirring occasionally.

Meanwhile, cook noodles as directed on box and drain. Mix Ricotta or cottage cheese with Parmesan or Romano and parsley flakes.

Layer noodles on bottom, then spread meat sauce on and then cheese. Repeat layers twice more.

Bake 30-35 minutes. Add mozzarella cheese and bake and bake 5 minutes.

Serves 8

Printable Recipe
BALSAMIC GLAZED CHICKEN
11/08/2005
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Chicken breast
Flour
Salt and pepper to taste
Balsamic vinegar
honey
springs greens
strawberries

Heat saute pan. Add aolive oil. Cut chicken into strips. Dredge in flour and salt and pepper mix and saute until cooked through.

Mix honey and balsamic 1:1 ration.

Toss with spring greens. Add garnish with strawberries.

Printable Recipe
BEEF AND GUINNESS STEW - JEFF GRUNDER
03/16/2005
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2 pounds of stewing beef
3 tablespoons of oil
2 tablespoons of flour
salt and pepper
Pinch of cayenne
2 large onions, coarsely chopped
2 cloves of garlic minced
1/2 cup tomato puree
1 1/4 cups of Guinness
2 cups of chopped carrots
2 spigs of fresh thyme

Trim the meat of any fat or gristle, cut into 2 inch cubes. Toss beef with 1 tablespoon of the oil . In a small bowl, season the meat with salt and pepper and cayenne. Toss the meat with the flour.

Heat the remaining oil in a large skillet over a medium-high heat. Brown the beef on all sides. Reduce the heat add the onions, garlic, and tomato puree. Cook for 5-10 minutes. Add the guiness , carrots, and the thyme. Cook over a medium heat for 2-3 hours till beef is tender. You may need to add some water while this cooks so it does not get too starchy.


Printable Recipe
BLACK & BLUES BROTHER FILET - MIKE REEH
09/02/2005
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Two 4 oz. beef tenderloins
1 tablespoon black pepper
Oil or butter to sear beef
1 tablespoon chopped shallot or red onion
2 oz. red wine to deglaze pan
4-6 ounces beef gravy
2 oz. soft blue cheese
1 tablespoon sliced green onion
1 cup mashed potatoes
1 tablespoon roasted garlic puree
1 tablespoon chopped parsley
1/4 cup blue cheese crumbles

1. Season with black pepper and sear in hot skillet.
2. Remove meat at desired doneness.
3. Add shallots to pan and stir.
4. Deglaze pan with red wine and reduce by half.
5. Add beef gravy and heat.
6. Whip in soft blue cheese and turn off heat.
7. Mix roasted garlic with mashed potatoes.
8. Place mashed potatoes in center of plate with medallions on each side.
9. Pour sauce over entire dish and garnish with m ore blue cheese, parsley and scallions. Serve hot.

Printable Recipe
BLACKENED GROUPER W/ZESTY CORN SALSA - MIKE REEH
02/23/2005
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Yield - 2 portions

Two 8-10 oz. grouper fillets
1 oz. corn oil
1 tablespoon blackening Cajun spice

Corn salsa:
1 cup whole kernel frozen corn
1/2 cup diced red onion
1 lime - juice only
2 tablespoons - chopped cilantro
1 teaspoon seasoning salt

Mix all ingredients and serve over fish.

1. Heat skillet until very hot. Season fish fillet. Place in skillet.

2. Turn fish after lightly blackened.

3. Turn down heat and continue until fish begins to flake.

4. Remove and put salsa over fish. Serve.


Printable Recipe
BOURBON STREET PORK CHOPS - MIKE REEH
04/21/2005
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2 pork cutlets (4 oz. each)
1 tablespoon butter to saute chops
Cajun seasoning for chops
1/2 cup julienned onions
1/2 cup sliced apples
2 tablespoons sugar
1 oz. Kentucky bourbon
4 oz. heavy cream
1/4 cup candied pecans
1 tablespoon sliced scallions
Cornstarch to thicken sauce

1. Heat skillet. Add butter. Season chops with Cajun seasoning and brown on each side (2-3 minutes per side) and remove to warm place.

2. Into skillet, add onions, apples, sugar, and lightly carmelize.

3. Add bourbon and heavy cream. Bring to a boil. Thicken sauce with cornstarch.

4. Place chops on plate and pour sauce over chops.

5. Top with candied pecans and scallions.

Printable Recipe
BREAST OF CHICKEN CHARDONNAY - MIKE REEH
08/18/2005
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Two 4-6 oz. chicken breasts

Seasoned flour:
1 cup flour
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder

2 tablespoons butter to saute
1/4 cup sliced mushrooms
3 or 4 whole scallions
2 large mushroom caps
1 teaspoon fresh garlic
1 tablespoon finely chopped onion
1 cup chicken stock
2 oz. dry chardonnay
1 teaspoon chopped parsley
2 tablespoons heavy cream
1 tablespoon soft butter and 1 tablespoon flour (mix together to thicken sauce)
salt and pepper to taste

1. Heat butter in saute skillet.
2. Dredge chicken in seasoned flour and saute until chicken is firm and 160 degrees internal temperature. Remove chicken.
3. Add chardonnay and mushrooms, cut green onion, stock, garlic, parsley and heavy cream to skillet.
4. Thicken with flour mixture or cornstarch. Serve with wild rice and vegetable.


Printable Recipe
CAJUN BUFFALO SHRIMP
05/23/2005
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1 C flour
1 T garlic powder
3 T cajun spice
1 t black pepper
1 t red pepper
Shrimp
2 T dehydrated onions
1/3 C honey
1 bottle jalapeno sauce
1 bottle red hot sauce

In crock pot, mix honey, onion, and hot sauces: heat while cooking shrimp.
Put flour and spices in baggie and shake well. Add peeled shrimp tails and
shake to coat. Fry in oil, remove and drain. Add shrimp to crock pot. Stir
to coat well. Leave on low heat until served for appetizers.

Printable Recipe
CAJUN PAN-SEARED BEEF TENDERLOIN - MIKE REEH
06/16/2005
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One 8 oz. beef filet mignon, cut into 2 pieces
1 oz. butter
1 teaspoon Cajun spice
1 teaspoon chopped red onion
1/2 cup sliced Shiitake mushrooms
2 oz. port wine
4 oz. good gravy or brown sauce

Heat 10" skillet until hot with butter. Add spice to beef and pan sear to desired doneness. Remove meat, add shiitake and chopped onion and saute. Add port wine and brown gravy; cook until hot. Serve over meat.


Printable Recipe
CARIBBEAN CHILI - CATHY TILLBERG
10/19/2005
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Colorful, Fresh, and Hot

Makes: 12-15 one cup servings

Canned Items

1- 16 oz. can Red Kidney Beans, drained
1- 16 oz. can Black Beans, drained
2 - 14 1/2 oz. cans Diced Tomatoes, preferably with green chilies
1 - 6 oz. can tomato paste
½ cup water

Fresh Items

1 green pepper, chopped
1 small white onion, diced
5-7 cloves garlic, pressed
½ - ¾ cup frozen corn
2 - 3 fresh tomatoes (optional – also, these help to cut down the kick if you have added too much spice)
1/8 - 1/4 cup fresh cilantro, chopped

(Tip: Use a hand chopper to speed up the chopping of your pepper, onion, tomatoes, and cilantro.)

Meat

¾ - 1 lb. ground Italian sausage, browned and drained
½ - ¾ lb. ground beef, browned and drained

Spices (all amounts should be adjusted to your taste)

1 tsp. cumin
1-2 Tbsp. chili powder
½ - 1 tsp. cayenne pepper
1 Tbsp. Jerk Seasoning (optional)
½ tsp. salt
1 tsp. black pepper

Instructions

Pour canned items into cooking pot over medium low heat. Mix. Add fresh items, meat and spices. (Tip: burn a candle when cutting up your onion to help take away some of the sting.) Simmer on medium to med. low for approx. 1 hour or until hot as you like.

If you want to make ahead, cook together all ingredients except the fresh items and store it in your refrigerator or freezer. When ready to serve, heat up the cold mixture on your stove or in your crockpot and add the fresh items as you are warming it up.

Serving Ideas

Top with chopped red onion, sour cream, and Monterey Jack cheese.

Serve in warm tortillas or with tortilla chips.



Printable Recipe
CARIBBEAN TURKEY KABOBS
06/23/2005
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2 lbs. Turkey Tenderloins, cut in 1 1/2" cubes
3 T. each of soy sauce, honey, and vegetable oil
juice of one lime
1 tsp. of Italian seasoning
1/2 tsp. each of crushed red pepper flakes, garlic powder, onion powder, ginger, and ground cinnamon
1 1/2 c. fresh pineapple cut into 1 1/2" cubes or 20 oz. Can drained cubes
3 peppers, cut into 1 1/2" cubes (use red, green, and yellow)
15-18 skewers, soaked in water

Wash hands. Mix soy sauce, honey, oil and lime juice in large ziploc bag. Add spices and mix well. Add turkey. Refrigerate to marinate 1-24 hrs.

Add pineapple and peppers to ziploc 15 minutes before using.

Preheat grill to medium-high heat.

Wash hands. Thread turkey, peppers and pineapple on skewers alternating items. Drain and discard marinade.

Place on grill rack or broiler pan. Grill 5-10 minutes turning frequently or until turkey has no pink inside.



Printable Recipe
CARMELIZED SALMON W/FRUIT SALSA - HAPPY DIABETIC CHEF
02/24/2005
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Makes 4 servings.

1-1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons Splenda
1/2 teaspoon coarsely ground pepper
Canola Oil

Stir together Splenda and pepper. Place fish, into the mixture skin side up. Rub sugar mixture over fish flesh.

Remove fish from pan, Place salmon, skin-side up, in a pan over medium heat and cook for 4 to 6 min. Place into the oven at 350 for approximately 10 minutes, or until fish flakes easily. Do not turn fish.

Meanwhile, toss together mango or papaya, rasberries or pinapple, mint, balsmic vinegar and. Spoon fruit salsa over warm fish. Serve immediately.

* ½ cup dried tart cherries can be substituted for frozen tart cherries.


Nutrition Facts per Serving: 326 calories, 11 g total fat (2 g saturated fat), 93 mg cholesterol, 87 mg sodium, 21 g carbohydrates, 1.5 g fiber, 34.5 g protein.




Printable Recipe
CARMELIZED SALMON W/FRUIT SALSA - ROBERT LEWIS
10/25/2005
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Makes 4 servings.

1-1/2 pounds fresh or frozen salmon fillet with skin
3 tablespoons Splenda
1/2 teaspoon coarsely ground pepper
Canola oil

Stir together Splenda and pepper. Place fish into the mixture skin side up. Rub Splenda mixture over fish flesh.

Remove fish from pan. Place salmon skin side up, in a pan over medium heat and cook for 4 to 6 minutes. Place into the oven at 350 degrees for approximately 10 minutes, or until fish flakes easily. Do not turn fish.

Meanwhile, toss together mango or papaya, raspberries or pineapple, mint, balsamic vinegar and spoon fruit salsa over warm fish. Serve immediately.

(1/2 cup dried tart cherries can be substituted for frozen tart cherries.)

Nutrition Facts - per serving:
326 calories, 11g total fat (2g saturated fat), 93mg cholesterol, 87mg sodium, 21g carbohydrates, 1.5g fiber, 34.5g protein

Printable Recipe
CHEESBURGER PASTA - JOANNA LUND
06/09/2005
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Serves 4 (scant 1 cup)

8 ounces extra-lean ground sirloin beef or turkey breast
1 (10-3/4 ounce) can Healthy Request Tomato Soup
1-1/4 cups water
1 cup cubed Velveeta Light processed cheese
1 cup uncooked rotini pasta

In a large skillet sprayed with butter-flavored cooking spray, brown meat. Stir in tomato soup, water, and Velveeta cheese. Add uncooked rotini pasta. Mix well to combine. Lower heat, cover, and simmer for 10 to 15 minutes or until pasta is tender, stirring occasionally.

Each serving equals:
HE: 2-1/2 Protein, 3/4 Bread, 1/2 Slider
5 Optional Calories
267 Calories, 7 gm Fat, 20 gm Protein
31 gm Carbohydrate, 605 mg Sodium
167 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 2-1/2 Meat, 1 Starch, 1/2 Other Carbohydrate

Printable Recipe
CHEESY BLACK BEAN & SALSA SPIRALS - MIDWEST DAIRY
08/09/2005
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1 cup canned black beans
1/3 cup salsa
4 8-inch flour tortillas
4 ounces shredded Monteray Jack cheese or Cheddar cheese
3/4 cup chopped green or red bell pepper

Mash half of beans in medium bowl; stir in salsa and remaining beans. Spread bean mixture over tortillas. Sprinkle with cheese and bell pepper; roll up. Cut of ends; discard. Cut each tortilla into 8 pieces.



Printable Recipe
CHICKEN AMANDA - DAVE REED
04/01/2005
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Enough olive oil to coat pan, (don't be shy, this is your sauce base)

4 lg. chicken breasts
1 medium onion, sliced
2 cloves garlic, minced (use garlic press for best consistency)
1 small green, red, and yellow pepper, sliced
1 Lb. fresh mushrooms, sliced
1/2 c. dry white wine or vermouth
Salt and pepper
2 small anchovies, mashed

2 teaspoons of Herbs de Provence (McCormick makes this spice combination...if not available combine equal amounts of the following: rosemary, thyme, sage, marjoram, anise seed)

2 cups steamed brown rice (for pilaf)

French bread (optional)

Cut chicken into 1" pieces. Pour olive oil into large skillet. Add garlic when heated. When garlic is sizzling but not burnt, add chicken pieces, herbs, salt, pepper and onions. Halfway through the cooking of the chicken, add the mushrooms. The onions should be transparent at this point. The chicken will be done when it's white. Mushrooms will be tender. Now, add peppers. With the juices, make a small puddle in the middle of the skillet. Add a couple of mashed up anchovies to the puddle. Don't be scared, they will dissolve leaving an incredible flavor (hint: avoid telling suspicious dinner guests these are in until after they love it.) Cover, letting simmer for just a few minutes. When vegetables are just crisp-cooked (you'll know because the colors will still be very bright) and anchovies are dissolved, increase heat and add wine, cooking a few seconds to evaporate alcohol. Serve over brown rice pilaf with some crusty French bread.


Printable Recipe
CHICKEN CORDON BLEU PIZZA - JOANNA LUND
12/26/2005
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1 (11-ounce) can Pillsbury refrigerated French loaf
1/2 cup Kraft Fat Free Ranch Dressing
2 tablespoons Kraft fat-free mayonnaise
1/2 teaspoon dried minced garlic
1/4 cup Oscar Mayer or Hormel Real Bacon Bits
1-1/2 cups (8 ounces) diced cooked chicken breast
1 full cup (6 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham
1/4 cup finely chopped green onion
3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese
4 (3/4-ounce) slices Kraft reduced-fat Swiss cheese, shredded

Preheat oven to 375 degrees. Spray a rimmed 10-by-15-inch baking pan with butter-flavored cooking spray. Unroll French loaf and pat into prepared baking pan and up sides of pan to form a rim. Lightly spray top of crust with butter-flavored cooking spray. Bake for 6 minutes. Meanwhile, in a medium bowl, combine Ranch dressing, mayonnaise, garlic, and bacon bits. Spread dressing mixture evenly over partially baked crust. Evenly sprinkle chicken, ham, and green onion over dressing mixture. Sprinkle mozzarella and Swiss cheese evenly over top. Continue baking for 8 to 12 minutes or until crust is golden brown and cheese is melted. Place baking pan on a wire rack and let set for 5 minutes. Cut into 8 servings.

HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Serves 8 - Each serving equals:
HE: 2-1/2 Protein, 1 Bread, 1/4 Slider, 19 Optional Calories
260 Calories, 8 gm Fat, 23 gm Protein, 24 gm Carbohyrate,
854 mg Sodium, 198 mg Calcium, 1 gm Fiber
Diabetic Exchanges: 2-1/2 Meat, 1-1/2 Starch

Printable Recipe
CHICKEN NOODLE CASSEROLE
02/18/2005
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1 lb. bag egg noodles (frozen or dry)
1 lb. bag frozen broccoli
1 small can Cream of Chicken Soup
1 small can Cream of Celery Soup
5 oz. American cheese
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
2 tablespoons dry onions
1 lb. cooked chicken (boneless)
1 pint sour cream

1. Cook egg noodles in boiling water for twenty minutes.

2. Cook broccoli in boiling water for five minutes.

3. Drain both and blend all ingredients above, except chicken and broccoli in a saucepan.

4. Heat to 140 degrees and pour half of the mixture in 10"x12" baking pan. Arrange heated chicken and broccoli in the baking pan and cover with remaining mixture.

5. Bake until internal temperature reaches 165 degrees. Garnish top with shredded cheese. Return casserole to oven just long enough to melt cheese.

This recipe serves 4 to 6 people.



Printable Recipe
CHIPOTLE PORK CHOPS W/SUMMER VEGETABLE HASH - MIKE REEH
07/14/2005
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2 or 3 loin cut pork chops
Chipotle seasoning as needed

Recipe is best if done on grill. Grill chops to 155 degrees or just pink in center.

SUMMER HASH:
1/4 cup small diced zucchini
1/4 cup frozen or roasted corn
1/4 cup red onion
1/4 cup green bell pepper
1 teaspoon fresh minced garlic
1/4 cup diced tomatoes
Salt and pepper to taste
1 tablespoon chopped cilantro
1/2 lime juice
1/4 cup Parmesan cheese

While chops are cooking on side burner, cook vegetables just till tender.

Serve hash on plate with chops around.

Printable Recipe
CHIPOTLE SHRIMP - JEFF GRUNDER
02/03/2005
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1 lb of Apple wood Bacon
2 Lb of 16-20ct Peeled and Devined Shrimp
2 Cups of Chili Sauce
Juice of 1 Lemon
1/2 Cup Yellow Mustard
1 Tablespoon Molasses
1/4 Cup Chipotle Pepper minced in blender ( more if desired )
1 Tablespoon Minced Garlic
1 Tablespoon Soy Sauce

Heat all ingredients in a saucepan and then put in the Fridge overnight.

Rinse Shrimp good and dry them with paper towels. Then wrap each shrimp with 1/2 piece of bacon, then skewering them on wooden skewers that have been soaked in water. Then over a grill with hot coals- baste the shrimp with the BBQ sauce - Grill shrimp on both sides till shrimp are firm and BBQ Sauce has caramelized.






Printable Recipe
CITRUS MARINATED STEAK - DONNA DUVALL
06/17/2005
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Serving Size : 2

juice of three limes
juice of three lemons
1/2 cup cream of coconut
2 oz Tequila
1/4 cup Chopped green onions
1/4 cup Finely-chopped cilantro
2 tbl Finely-chopped red pepper
2 tbl Finely-chopped yellow pepper
1 Fresh jalapenos finely chopped
salt and pepper to taste
2 Shark steaks - (8 oz ea)
2 tbl Olive oil
2 cup greens
1/2 cup orange sections
1/4 cup jicama -- peeled and julienned
Red pepper, yellow pepper, green onions and cilantro for garnish

In a mixing bowl, whisk together lemon juice, lime juice, cream of coconut and tequila. Season with salt and pepper. Reserve and refrigerate 1/4 cup of coconut tequila mixture. Add remaining ingredients and whisk together except for the shark and olive oil.

Place the fish in a ziplock bag. Pour the marinade over the shark and refrigerate for 24 hours.

Remove the fish from the marinade. Heat the olive oil in a saute pan.
Sear the shark for two minutes on each side. Remove from the pan and slice.

Mound the salad in the center of the plate. Arrange the shark around the salad. Garnish with chopped red and green peppers, green onions and fresh cilantro.


Printable Recipe
COOKING WITH ONIONS - NORITA
09/27/2005
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COLD ONION PICNIC DEEP DISH PYE:
one onion pastry recipe (follows) 5 large eggs
8 slices bacon, cut in pieces 1/2 tsp seasoned salt
3 TBSP butter 1/4 cup grated Romano cheese
2 large, onions, slivered (4-5 cups) 1/2 cup shredded white cheddar
1/3 cup minced sweet red peppers 1 tsp minced parsley
1 tsp garlic, minced 1/2 tsp dried thyme leaves
1 tsp beef bouillon granules 1 cup bread crumbs
Preheat oven to 350 degrees. Lightly grease a small spring form pan. Prepare pastry. Divide and roll one piece to 12" diameter and a second one to 9" diameter. Line bottom and sides of pan with larger circle, reserving the smaller one for the top.
In a large skillet cook bacon until crispy. Remove bacon, blot and set aside. Add butter, slivered onions, red pepper and garlic to skillet. Cook over medium heat, stirring, until onions are caramelized. Stir in bacon.
In a medium bowl beat eggs lightly. Stir in seasoned salt, cheeses, parsley and thyme.
To Assemble: Layer about half the onion mixture in bottom of pastry lined pan. Pour about half of the egg & cheese mixture over top and sprinkle with half the bread crumbs. Repeat layers once more.
Cover with second pastry circle. Crimp edges and perforate top of crust, making a pattern of your choice. Brush with a little egg wash. Bake 1 hour, or until top is golden brown. Cool completely in pan. Remove from pan and chill until serving time. Cut in wedges to serve.

ONION PASTRY:
1 1/2 cups all purpose flour
1/2 cup soft (pastry) flour (White Lily)
3/4 tsp salt
1/2 tsp onion powder
1 stick cold unsalted butter
1/3 cup lard
1/4 (more or less) ice water
Combine flours, salt and onion powder in medium mixing bowl. Cut in butter and lard with pastry blender. Stir in ice water with fork until moistened. Test if mixture holds together by pinching with fingers. Make two discs, one 2/3 and the other 1/3 of the dough. Wrap in plastic wrap and chill. Roll the larger one twice the diameter of the spring form pan (to allow for sides). Fit into pan, trimming even with the top edge. Roll second 1" larger than top of pan. Proceed as above.

I got this idea from an English cookbook, adding my own changes. While it is called ‘picnic’, it really is meant to be eaten on a plate with a fork (in typical British fashion!) It’s great with a glass of red wine.
**********************************************************
Legendary Foods
SIMNEL CAKE (English recipe)

350 g/12 oz mixed dried fruit* (2 cups)
grated rind and juice of 1 small orange
175 g/6 oz butter, softened (3/4 cup)
175 g/6 oz light soft brown sugar (1 cup)
250 g/8 oz self-raising soft wheat flour (2 cups) (White Lily Flour)
3 eggs
2 tbsp apricot jam, boiled and sieved
250 g/8 oz yellow marzipan
Topping:
2 tbsp sifted icing sugar
2 tsp orange juice
violets and rose petals (or per fair rules, edible flowers)

* I used dried cranberries, apricots, currants, dates, golden & dark raisins.
Grease and line an 18 cm (7") round cake tin with greaseproof paper. Tie a double-thick band of brown paper around the outside of the tin and place it
on a baking sheet lined with a double thickness of brown paper.

Combine the dried fruit, orange rind and juice. Beat the butter together with the sugar, flour and eggs for 1-2 minutes until smooth and glossy. Add the dried fruit mixture and stir to combine evenly. Place half the mixture in the tin and smooth the top.

Roll out half the marzipan and trim to an 18 cm round. Place this on top of the mixture in the tin and smooth the rest of the cake mixture over the top.

Bake in preheated oven at 150? C, Gas Mark 2 (300 degrees) for 2 1/2 to 2 3/4 hours, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin before turning out. Remove the paper and cool on
a wire rack.

Brush the jam over the top of the cake. Roll out three quarters of the remaining marzipan and trim to an 18 cm round. Place on top of the cake and
flute the edge with your fingertips. Shape the remaining marzipan into 11 balls
and arrange on top of the cake. Place the cake under a preheated hot grill
(broiler) until the top is evenly browned. Leave until cold.

Mix enough orange juice with the icing sugar to form the consistency of thick cream, and spread over the centre of the cake. When this has set,
decorate the cake with rose petals and violets. The outside of the cake may be tied with a satin ribbon.
*************************************

GREEK SKORDALIA (DIP):
1 loaf bread (this also has SOME garlic in it. Recipe included.)
Skordalia:
1 lb red potatoes, peeled and cubed
3 TBSP crushed garlic (about 10 cloves)
1 tsp sea salt
1 cup extra virgin olive oil
2 TBSP fresh lemon juice
Cook potatoes in boiling water until soft. Drain.
In a blender, combine garlic, salt and olive oil. Puree until well blended. Add cooked potatoes, pureeing until very smooth. Add lemon juice. Taste for salt and add more juice if desired. This should be a sticky consistency that sticks to the bread without dripping. Serve with slices of bread.

SERVE AT ROOM TEMPERATURE
**********************************************************************
You’d be hard pressed to attend any fair or summer festival in Iowa and not find folks eating pork. Over the past several years I’ve 'perfected' my own burger rendition using two of the most popular pork staples - lean pork loin and smokey bacon. I don’t use fatty sausage or “ground pork”, preferring instead to add a little healthy olive oil to keep these lean pork burgers juicy. Next, I grew up eating “country fried apples”. They were a must-have with pork! I’ve kicked them up here with onion, a little lemon juice, cider vinegar and spice. And Midwesterner’s seem to like a slightly sweet, smokey barbeque sauce with pork, and I’ve been making this quick version for years and years. Finally, I serve the whole thing up on a toasted cornmeal bun. What could be more “Midwestern” than this combo? So....dig in!

Caramelized Apple-Onion Relish:
2 tart apples, peeled, cored and diced (about 1 ½ cups)
1 large, white onion, diced (about 1 ½ cups)
2 TBSP unsalted butter
2 TBSP golden brown sugar
1 TBSP lemon juice
1 TBSP apple cider vinegar
1/8 tsp salt
pinch ground black pepper

Pork Burger Mixture:
1/2 cup diced apple/onion mixture (from above)
1/4 cup extra virgin olive oil
2 medium garlic cloves, crushed (or 2 tsp minced garlic)
2 tsp hickory-smoke steak seasoning spice (contains salt - I use Durkee or McCormick)
2 pounds boneless center pork loin, trimmed of “silver skin” & cut into 2" chunks

Quick ‘n’ Easy Sweet BBQ sauce:
2/3 cup ketchup
1 TBSP prepared mustard
1/4 cup golden brown sugar
1 TBSP Worcestershire sauce
1 TBSP apple cider vinegar
1 TBSP grated onion
1/2 tsp minced garlic
1/4 tsp hot chili powder
1 tsp liquid smoke flavor
6 Anadama (cornmeal) buns or kaiser buns, split
2 TBSP soft butter
12 slices pre-cooked, ready to serve bacon (i.e. Oscar Mayer)
6 green lettuce leaves

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In a large bowl, combine diced apples and diced onions. Take out ½ cup of this apple/onion mixture and place in the bowl of a food processor and set aside.

While grill is heating up for the burgers, place butter in a medium, fire-proof skillet with a lid and place on the grill until butter is melted. Add remaining diced apple/onion mixture to skillet and sprinkle with brown sugar. Stir. Cover and cook until mixture is cooked down and lightly caramelized, 10 to 15 minutes, stirring occasionally. Add lemon juice, vinegar, salt and pepper. Continue to cook uncovered until lemon juice and vinegar are evaporated - another 2 to 3 minutes. Stir. Set to one side until burgers are done.

To make burgers, add olive oil, garlic and steak seasoning spice to diced apple/onion in the food processor. Pulse until apples and onions are finely minced. Add chunks of pork loin, PULSING processor just until pork is coarsely chopped and blended with the other ingredients. Divide the meat mixture into 6 parts and form into flat patties to fit the buns. (There won’t be much shrinkage.) Do not over handle the meat mixture.

When the grill is ready, brush the rack with vegetable oil and arrange patties over the grate. Cover grill. To make nice grill marks, cook about 3 minutes on the first side, lift with a spatula BUT DO NOT FLIP the patty and make a quarter turn, cover and cook another 2 to 3 minutes. Flip patties over. Cover. Cook 2 to 3 minutes, lift and make a quarter turn. Cover and cook another 2 to 3 minutes. (It’s OK for today’s pork to remain slightly pink in the center - 160º on meat thermometer.)Remove to platter and cover with foil to keep warm as juices “settle in”.

Meanwhile, as burgers are cooking, combine the barbeque sauce ingredients in a small, fireproof pan and set on the cooler side of grill just to warm. (Real cooking is not necessary)

Spread buns with butter and place on the grill, cut side down, and toast lightly.

During last couple of minutes of cooking, place bacon slices directly on the grill to crisp. Cook on one side for about 30 seconds, turn with tongs and cook another 20 to 30 seconds.

To assemble - Place a lettuce leaf on the bottom half of each toasted bun, place a spoonful of apple relish on the lettuce and criss cross with two slices crisp bacon. Place cooked patty over bacon and drizzle the top with barbeque sauce. Cover with bun top, serve and enjoy a true taste of the Midwest!


Printable Recipe
CREAMED CHICKEN - HY-VEE
03/18/2005
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3 cups chicken broth
2 tablespoons cornstarch plus 4 tablespoons cold water
2 tablespoons chicken pan drippings
1 lb. cooked shredded chicken
3 cups frozen diced vegetables
1 cup cream

1. Mix cornstarch with cold water.

2. Boil broth, add pan drippings and cornstarch mixture.

3. Add chicken, vegetables, and cream, return to a simmer.

4. Serve over mashed potatoes or biscuits.


Printable Recipe
CUMIN-CRUSTED CHICKEN & CHEDDAR QUESADILLAS - NIKKI STAHR
07/13/2005
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Recipe courtesy of Chef Jack McDavid, Jack's Firehouse, Philadelphia,
on behalf of the American Dairy Association

Makes 4 servings
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

For chicken:
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne pepper
4 skinless, boneless chicken breasts (about 1 1/2 pounds)

For sautéed mushrooms:
2 tablespoons unsalted butter
2 portabello mushroom caps, cleaned and thinly sliced
1 small red onion, thinly sliced
salt and pepper, to taste

For basil sour cream:
1 cup loosely packed basil leaves
2 garlic cloves
salt and pepper, to taste
2 cups sour cream

For quesadillas:
6 (12-inch) flour tortillas
3/4 pound Cheddar cheese, grated

For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.

For sautéed mushrooms: Heat butter in a sauté pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.
For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.

To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.

Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.


Printable Recipe
CURRY CHICKEN SALAD W/WALNUTS - ROBERT LEWIS
10/25/2005
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Makes 12 servings

5 pounds skinless, boneless chicken breasts
1/2 cup (150g) nonfat mayonnaise
2 tablespoons vinegar
4 celery ribs, strings removed, diced
1/2 cup walnuts
1 teaspoon Curry powder
1/4 cup (12g) chopped fresh tarragon
5-6 ripe grapes
Freshly grated pepper
Extra tarragon for garnish

1. Poach the chicken breasts in simmering broth until cooked through, about 15 minutes. Drain, cool, and cut into bite-sized pieces.

2. In a small bowl, combine the mayonnaise, vinegar and curry.

3. Combine the chicken and dressing (can be made ahead and refrigerated to this point 1 day in advance).

4. Add the celery, walnuts, tarragon and pepper to taste. Place mixture in a large serving bowl. Garnish with tarragon.

Per 1/2 cup serving: 271 calories (19% calories from fat), 46g protein, 6g total fat (0.9 saturated fat), 7g carbohydrates, 1g dietary fiber, 111mg cholesterol, 253mg sodium

Diabetic Exchanges: 6 very lean protein, 1/2 carbohydrate (bread/starch)

Serve on a bed of lettuce with tomatoes.

Curry: coriander, tumeric, chilies, cumin, pepper, ginger, cinnamon, cassia, clove

Printable Recipe
DOUBLE DOG DARE YA CHILI - LESLIE ROBINSON
10/18/2005
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2.5 lbs of ground meat
1 40oz can of Brook's chili hot beans
1 40oz can of Mrs. Grimes chili beans
1 16oz can of Mrs. Grimes Red Kidney beans
1 30oz can of Your Favorite chucky Salsa (Hy-Vee Grand is my personal favorite)
1 30oz can of tomato sauce
1 30oz can of diced tomatoes
1 jar of mild jalapeno nacho slices (I can only find the mild at Jewel)
several dashes of Louisiana hot sauce
several dashes of Worchester sauce
several dashes of crushed red pepper or chili spice
1 large onion
1 green pepper
salt & pepper

Brown hamburger, while this is browning add salt & pepper. Breaking the meat into smaller chunks. Add the Louisiana hot sauce, mixing that into the meat. Then add Worchester sauce, mixing that into the meat. Then add chili spice. After browning is done, drain meat add to pot.

Open all cans draining excess fluid off of beans, and Jalapeno Nacho Slices. Dump into pot. Mix well, stirring to keep from burning chili. Add more Louisiana hot sauce and crushed red pepper or chili spice to taste. Cook for an hour to an hour and a half.

Chili can be eaten with crackers, or with spaghetti or with rice.



Printable Recipe
DUCK MEDALLIONS IN CHAMPAGNE APRICOT BBQ SAUCE
01/03/2005
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Eight 2-ounce medallions of duck (breast)
Olive oil
One 16 oz. bottle ketcup
8 dried apricots, julienned
1 cup brown sugar
2 cups champagne

For Duck:
Heat the oil on stove. Cook fat side down for 2 minutes and turn. Cook on other side for 2 minutes and check for doneness. If not, cook to desired doneness in 350 degree oven.

For Sauce:
Combine ketchup, apricots, brown sugar and champagne in saucepan. Stir often till sugar is dissolved. Add salt and pepper to taste.

Place duck on plate and pour sauce over it.


Printable Recipe
EDIBLE ART RECIPES
12/27/2005
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Edible Art Recipes

Pudding Paints:
Ingredients:
Vanilla pudding** (pudding can be made as per box instructions or, if thicker paint is required, add less milk to pudding mix)
Strawberries (finely mashed or pureed)
Blueberries (finely mashed or pureed)
Carrots (steamed and finely mashed)
Peppers - Yellow, Red, Green (Steam or bake at low temp. until skins can be removed then mash or puree remaining pulp)
Decaf Instant Coffee (dissolve in small amount of water to syrupy consistency - makes a good brown color)
Tagboard or Heavy Paper (cut to picture size)

Fruits and vegetables are chosen for color and texture so prepare and use whatever suits your purposes (kiwi fruit, radishes, parsley, etc.)

Mix:
¼ cup prepared pudding
1 - 2 Tbs. prepared fruits or vegetables (adjust amount for desired color and consistency)
1 - 2 Tbs. instant coffee syrup (adjust amount for desired color)

Thoroughly mix separate cups of pudding and individual fruit/vegetable and coffee additives so that you have all the colors you need to make a SCRUMPTIOUS painting!

Apply Pudding Paint with fingers, plastic spoons and forks (use creatively by spreading paint with back of spoon, spoon/fork handles, fork tines, etc.) or new paint brushes (do not use brushes that have already been used with paint). Paintings may take several days to dry thoroughly and should be dried on a flat surface (a wire cookie rack works great!).

**Other puddings, such as chocolate or pistachio, can be used alone for their color, no fruit/vegetable additives needed.

Corn Syrup Paint:
Ingredients:
Light Corn Syrup
Strawberries (finely mashed or pureed)
Blueberries (finely mashed or pureed)
Carrots (steamed and finely mashed)
Peppers - Yellow, Red, Green (Steam or bake at low temp. until skins can be removed then mash or puree remaining pulp)
Decaf Instant Coffee (dissolve in small amount of water to syrupy consistency - makes a good brown color)
Food Coloring (can be used alone for color or added to fruit/vegetable mixture to heighten color)
Tagboard or Heavy Paper (cut to picture size)

Fruits and vegetables are chosen for color and texture so prepare and use whatever suits your purposes (kiwi fruit, radishes, parsley, etc.)

Mix:
3 - 4 Tbs. Light Corn Syrup
1 - 2 Tbs. prepared fruits or vegetables (adjust amount for desired color and consistency
1 - 2 Tbs. instant coffee syrup (adjust amount for desired color)

Thoroughly mix separate cups of corn syrup and individual fruit/vegetable and coffee additives so that you have all the colors you need to make a DELICIOUS painting!

Apply Corn Syrup Paint with fingers, plastic spoons and forks (use creatively by spreading paint with back of spoon, spoon/fork handles, fork tines, etc.) or new paint brushes (do not use brushes that have already been used with paint). Paintings should be dried on a flat surface (a wire cookie rack works great!) and will "set" after a day or so but may remain tacky.


Condensed Milk Paint:
Ingredients:
Can of sweetened condensed milk
Strawberries (finely mashed or pureed)
Blueberries (finely mashed or pureed)
Carrots (steamed and finely mashed)
Peppers - Yellow, Red, Green (Steam or bake at low temp. until skins can be removed then mash or puree remaining pulp)
Decaf Instant Coffee (dissolve in small amount of water to syrupy consistency - makes a good brown color)
Tagboard or Heavy Paper (cut to picture size)

Fruits and vegetables are chosen for color and texture so prepare and use whatever suits your purposes (kiwi fruit, radishes, parsley, etc.)

Mix:
¼ cup Sweetened Condensed Milk
1 - 2 Tbs. prepared fruits or vegetables (adjust amount for desired color and consistency
1 - 2 Tbs. instant coffee syrup (adjust amount for desired color)


Thoroughly mix separate cups of sweetened condensed milk and individual fruit/vegetable and coffee additives so that you have all the colors you need to make a DELECTABLE painting!

Apply Condensed Milk Paint with fingers, plastic spoons and forks (use creatively by spreading paint with back of spoon, spoon/fork handles, fork tines, etc.) or new paint brushes (do not use brushes that have already been used with paint). Paintings should be dried on a flat surface (a wire cookie rack works great!) and will dry after a day or so with a high gloss shine.

Use each of these edible paints alone or in addition to any of the other paints to create a YUMMY mixed media work of art!














Printable Recipe
FESTIVE TURKEY AND POTATOES - JOANNA LUND
12/07/2005
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Serves 6 (1 cup)

6 cups frozen loose-packed shredded hash brown potatoes
1 cup frozen chopped broccoli, thawed
1/2 cup chopped onoin
2 cups diced cooked turkey breast
1 (10-3/4 ounce) can Healthy Request Cream of Chicken Soup
3/4 cup Cheez Whiz Light
1 (2 ounce) jar chopped pimiento, undrained

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine potatoes, broccoli, onion, and turkey. In a medium bowl, combine chicken soup and Cheez Whiz. Stir in undrained pimiento. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 4 to 6 hours. Mix well before serving.

HINTS: (1) Mr. Dell's shredded potatoes are a good choice or raw shredded potatoes, rinsed and patted dry, may be used in place of frozen potatoes.

(2) Thaw broccoli by placing in a colander and rinsing under hot water for 1 minute.

(3) If you don't have leftovers, purchase a chunk of cooked turkey breast from your local deli.

Printable Recipe
FETTUCCINE WITH HAM AND PEAS - JOANNA LUND
06/22/2005
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1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
1/2 teaspoon dried minced garlic
1/2 cup frozen peas, thawed
1/2 cup (3 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham
1 cup hot cooked fettuccine
1/4 cup Kraft Reduced Fat Parmesan Style Grated Topping

In a small bowl, combine dry milk powder and water. Pour milk mixture into a large skillet sprayed with butter-flavored cooking spray. Add garlic, peas, and ham. Cook over medium heat for about 3 minutes or until mixture is hot, but not boiling, stirring often. Add fettuccine and Parmesan cheese. Mix gently to combine. Continue cooking for about 3 minutes or until mixture is heated through, stirring often.

HINTS: (1) Thaw peas by placing in a colander and rinsing under hot water for one minute. (2) Usually 3/4 cup uncooked fettuccine cooks to about 1 cup.

Serves 2 (1 cup) - Each serving equals:
HE: 1-1/2 Bread, 1-1/2 Protein, 1/2 Fat Free Milk
255 Calories, 3 gm Fat, 21 gm Protein, 36 gm Carbohydrate,
567 mg Sodium, 4 gm Fiber
Diabetic Exchanges: 2 Starch, 1-1/2 Meat, 1/2 Fat Free Milk

Printable Recipe
FILET MEDALLIONS W/WILD MUSHROOMS - JEFF RYSER
02/22/2005
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Four 4 oz. fillets of beef tenderloin
1/8 cup clarified butter

For Sauce:
4 oz. Shitake mushroom, julienned
4 oz. Portabello mushroom, julienned
2 oz. sliced button mushrooms
1/2 small onion or 1 large shallot, julienned
1 cup Cabernet or red wine
1/2 cup beef stock
1/2 cup veal stock
1/8 cup fresh thyme, rough chopped
Salt and pepper to taste
1/8 cup cornstarch for slurry
1 tablespoon fresh garlic

For Beef:
Heat saute pan with clarified butter. Sear beef on both sides and finish in oven about 4 minutes at 350 degrees for medium rare. Let beef rest in same pan. Warm sauce through and add lobster meat (about 2 claws). Serve over beef.

For Sauce:
Carmelize onions in dry pan. Add mushrooms and garlic. Saute for 2 minutes. Deglaze with red wine. Add garlic and beef and veal stock. Let reduce for about 15 minutes then add fresh thyme.

Printable Recipe
FIRECRACKER SHRIMP W/COOL SUMMER SALSA - MIKE REEH
06/29/2005
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10 lg. 16/20 ct. shrimp
2 tablespoons butter
Cajun spice to cover shrimp

Cool Salsa:
1 cup diced tomato
1 cup corn (sweet frozen corn)
1 tablespoon chopped Jalapeno
1 tablespoon chopped cilantro
1/2 cup red onion, chopped
1 tablespoon lime juice
Salt and pepper to taste
1 teaspoon cumin
1 tablespoon chili powder

Mix all ingredients. (Best if made ahead!)

1. Heat grill (outside) or a George Foreman until hot. season shrimp with butter and Cajun spice and grill.

2. Place 1-1/2 cups salsa on plate and arrange shrimp around.

3. Garnish with chopped cilantro or green onion.

Printable Recipe
FRENCH BISTRO CUISINE - STEPHANIE GODKE
09/19/2005
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Important Components:
A good vinaigrette
A good pate brisee
A good choux paste
Knowledge of how to roast a chicken
Knowledge of how to braise economy meats

ROAST BEET SALAD
½ cup walnuts
8 - 10 baby beets
3 TBS olive oil
1 tsp red wine vinegar
2 oz Mache
2 tsp minced shallots
2tsp tarragon leaves
2 tsp flat parsley leaves
2 -3 TBS fresh vinaigrette
4 oz fresh goat cheese
Walnut oil

Roast the beets in a foil packet after drizzling in some olive oil and salt. Toast the walnuts in a dry pan. Toss the Mache with the herb leaves and just enough vinaigrette to coat the greens. Arrange the beet slices around the Mache and then add the crumbled cheese and toasted walnuts. Drizzle a small amount of walnut oil over the salad. Serve with warm baguette.

FRISEE WITH BACON AND POACHED EGG
1 TBS white wine vinegar
4-6 large eggs
4 Inches of water with vinegar
Ice water bath
Slotted spoon
4-8 slices thick bacon fried with chopped shallots [chopped]
2 TBS minced chives
1 TBS minced parsley
1 TBS chervil leaves
Sea salt

Poach the eggs and put into ice water bath. Fry the bacon in the shallot and herbs. Make fresh vinaigrette with bacon fat or canola oil [for chickens]. Arrange the salad as follows:

Toss the frisee in the vinaigrette and top with the egg and bacon crumbles. Sprinkle with herbs.

ROAST CHICKEN
1 large hen
Sea salt
Butter
Herbs

Rub butter over and under the skin of the chicken. Add herbs to the under skin, salt the outer and roast uncovered until skin is crisp. 180 degrees internal temp.

PATE BRISEE
2 cups flour
1 tsp salt
8 oz cold butter
¼ cup cold water

Blend the flour and salt then add the butter with pastry knives or cutter. Add only enough water to form the dough. Chill and roll out into tart or quiche pan.

W/ shredded chicken and mushrooms with Mornay

POULE AU POT
Shredded chicken, white wine sauce, shallots, thyme, and Dijon mustard.

Diced leeks, turnips, carrots, parsley

Topped with puff pastry or pate brisee



Printable Recipe
GOURMET WHITE PIZZA
05/20/2005
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Servings: 4

2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons Pesto
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon Parmesan cheese
1 cup Alfredo sauce
2 cups cooked chicken, chopped
1 medium tomato, sliced
4 ounces mozzarella cheese
1 pre-baked pizza crust (12 inch)

Preheat oven to 375 degrees.

In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese, and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and mozzarella.

Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

Yield: 1 pizza

Printable Recipe
GRAMMA'S PAN-FRIED CHICKEN - MIKE REEH
11/16/2005
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This recipe is as close to my Gramma's as possible. I make it on Sundays at the restaurant. I only make so many a night. If you're coming out for the chicken call ahead and reserve and I'll do my best to have it for you. Here's to Gramma.

This reicpe is for 4 pieces of chicken and is best if using a black cast iron skillet for even cooking.

4 pieces chicken - breast, leg, wing, thigh
1/2 stick butter
1/2 stick margarine
Seasoned flour - 1 cup flour, 1 tablespoon paprika, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon salt

Heat butter and margarine over medium heat. Dredge chicken in seasoned flour and add to the pan. Start with skin side down and lightly brown and turn often. Cook about 1/2 hour to 40 minutes until 170 degrees internal (check the thigh).

Remove chicken and some of the butter and margarine. Add a heaping tablespoon of seasoned flour to skillet and whisk to make roux.

Add 1-1/2 cups chicken stock (canned is good, too). Continue to whisk and thicken.

Place chicken over mashed potatoes and pour sauce over. Serve with buttered corn.

Enjoy!!

Printable Recipe
GRILLED VEGETABLE KABOBS W/CHERRY TOMATOES - KIM KIRCHHERR
04/28/2005
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Serves: 4
Ingredients:

2 small zucchini, cut into 1/2" (1.2cm) pieces
8 white button mushrooms, cleaned
1 small red onion, cut into wedges
1 red pepper, seeded and cut into 1/2" (1.2cm) pieces
16 cherry tomatoes
2 Tbsp. (30mL) olive oil
2 Tbsp. (15mL) Mrs. Dash® Chicken Grilling Blend™
8 metal or bamboo skewers

Directions:

1. If using bamboo skewers, soak in cold water for a few hours.
2. Divide all the vegetables evenly into 8. Thread skewers with zucchini, cherry tomato, mushroom, cherry tomato, red onion and red pepper.
3. Brush vegetables with olive oil. Sprinkle both sides of kabobs with Mrs. Dash® Chicken Grilling Blend™.
4. Preheat grill to medium high. Lay skewers on grill and cook, turning until the vegetables are nicely grill marked and tender-crisp, 4-5 minutes per side.
5. Transfer kabobs to a large platter and serve immediately.

From www.mrsdash.com


Printable Recipe
GROUPER & SHRIMP DIANE - MIKE REEH
05/05/2005
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One 8-10 oz. grouper fillet
Three 16/20 ct. shrimp
Seasoned breading for fish

Diane Sauce:
1/4 cup sliced mushrooms
1/4 cup diced tomato
1/4 cup green onion
1 oz. brandy
1 lemon juice
1 teaspoon fresh garlic
1 tablespoon chopped herbs (tarragon, parsley, sweet basil), chopped together
1/2 cup good brown sauce

1. In a 10" skillet saute grouper fillet and shrimp until fish is flaky and shrimp firm. Remove fish and place shrimp over.

2. Saute mushrooms, tomato, green onion. Add brandy, lemon juice and fresh herbs and brown sauce. Serve sauce over fish.


Printable Recipe
HAM AND EGG SALAD SANDWICHES - JOANNA LUND
08/24/2005
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2 hard-boiled eggs, diced
1 full cup (6 ounces) finely diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1/4 cup Kraft fat-free mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
8 slices reduced-calorie bread
Lettuce leaves

In a medium bowl, combine eggs, ham, and onion flakes. Add mayonnaise, pickle relish, and mustard. Mix well to combine. For each sandwich, spread about 1/4 cup filling mixture on a slice of bread, cover with lettuce leaves, and top with another slice of bread. Serve at once or cover and refrigerate until ready to serve.

Serves 4 - Each serving equals:
HE: 1-1/2 Protein (1/2 limited), 1 Bread, 18 Optional Calories
193 Calories, 5 gm Fat, 15 gm Protein, 22 gm Carbohydrate,
822 mg Sodium, 51 mg Calcium, 5 gm Fiber
DIABETIC: 1-1/2 Meat, 1-1/2 Starch/Carbohydrate

Printable Recipe
HAPPY DIABETIC SHRIMP SCA,MPI AND TOMATOES
03/21/2005
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1 lb Fresh tomatoes
2 oz Feta cheese
4-5 sprigs of basil; fresh
4 T. virgin olive oil
Dash cracked pepper
1 lb large fresh shrimp, raw, deveined
1 tsp olive oil
1 clove garlic, minced
1/4 tsp freshly ground black pepper
1 fresh lime

Wash and slice tomatoes crosswise into 1/2-inch-thick slices, 4-5 slices per tomato. Arrange 2-3 slices on each salad plate. Sprinkle the blue cheese on top each tomato. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle olive oil over the tops and add a dash of pepper. Enjoy!

For the shrimp preparation :

Combine the juice of the lime, oil, garlic, and pepper in a large bowl. Add shrimp and toss lightly to coat. Heat the grill on until hot. Place the shrimp on the grill and cook for approximately 3-4 minutes. Turn the shrimp. Place the shrimp on top of the tomato, basil, and Maytag blue cheese salad.

Servings: 4

Do you know any diabetics? Pass on my web site www.thehappydiabetic.com





Printable Recipe
HERB CRUSTED COD W/ROASTED PEPPER SAUCE - JOHN PIZANO
10/07/2005
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One 8 oz. cod filet
2 oz. butter, clarified
2 cups croutons
1 teasopon dry oregano
1 teaspoon Italian seasoning spice
1 tablespoon fresh chopped parsley
1 oz. olive oil
1 tablespoon shallot, finely chopped
5 large red peppers
1 quart heavy cream
1 tablespoon chicken base
Kosher salt
White pepper
4 oz. dry sherry wine
2 tablespoons cornstarch
4 tablespoons water

Herb crumbs:
In food processor add croutons, oregano, Italian seasoning, and parsley; blend until finely chopped. Hold until ready to use.

Fire roasted pepper:
Roast peppers over stove burner rotating evenly as needed. Once pepper is roasted completely, remove and place in cold water for approximately 5 minutes. Remove outer skin and seeds from each pepper. Add the remaining pepper meat to food processor and blend for approximately two to three minutes. Place to hold.

In saucepan over medium heat add olive oil and shallots for 30 seconds; add dry sherry wine and simmer until wine is reduced by half. Add heavy cream, chicken base and continue to simmer for six to eight minutes. Add white pepper and kosher salt to taste. Mix water and cornstarch. Add to sauce until thickened.

Lightly coat fish with flour and place in saucepan over medium heat with clarified butter. Saute cod filet for approximately two to three minutes on each side until cooked through.

Top finished cod with herb crumbs and place onto plate. Place the red pepper sauce next to the filet.



Printable Recipe
JAMAICAN JERK SHRIMP STIR-FRY - MIKE REEH
08/11/2005
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1/4 cup onion, sliced
1/4 cup celery, sliced
2 tablespoons Anaheim pepper
1 tablespoon Jerk spice
1/2 cup yellow and red tomatoes, diced
1/2 cup chicken stock
1/4 cup cream of coconut
6 ea. lg. shrimp
2 cups cooked rice

1. Heat saute pan or stir fry skillet.

2. Season shrimp with Jerk spice.

3. Heat 1 tablespoon vegetable oil and begin stir frying shrimp, onion, Anaheim pepper, and celery.

4. Add tomato, stock, and cream of coconut.

5. Thicken slightly with cornstarch and water and serve over cooked white rice.

Printable Recipe
KICKIN' NEW ORLEANS CHICKEN ETOUFFEE - MIKE REEH
09/14/2005
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Two 5 oz. boneless breast of chicken
1 oz. butter to saute
Cajun spice as needed
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup pepper, chopped
1/4 cup fresh tomato, chopped
1 teaspoon fresh garlic
2 oz. white wine
6 oz. chicken gravy
2 cups cooked rice
Lots of green onion

1. Heat oil in 10" skillet (very hot).
2. Season breast of chicken with Cajun spice.
3. Lightly blacken chicken and cook through - 160 degrees and firm.
4. Remove chicken from pan.
5. To pan add all chopped vegetables and saute.
6. Add garlic, white wine, and stir in chicken gravy.
7. Place rice in center of large platter; place chicken on top of rice.
8. Pour sauce over top of chicken and garnish with green onion.

*Etouffee means "smothered in".

Printable Recipe
KNOCK OUT BABY BACK RIBS - DONNA DUVALL
07/15/2005
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1 tablespoon dry mustard
1 tablespoon chili powder
1 1/2 teaspoons cayenne
2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
2 racks babyback ribs -- skinned
2 cups apple juice
1 cup favorite BBQ sauce -- or more to taste

In a small bowl, mix dry mustard, chili powder, cayenne, brown sugar, paprika, garlic powder, onion powder, salt and pepper. Rub mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better).

Prepare charcoal on one side of the grill; heat to 225 to 250 degrees F.
When the coals have burned to ash, add wood chips, preferably apple wood chips. Place ribs on the side of the grill away from the charcoal (cook over indirect heat). If the grill does not have a thermometer use an
oven thermometer. Cook for 4-5 hours at 225 to 250 °. Using a spray
bottle, spray ribs with apple juice every 45 minutes.

Brush the ribs with your favorite BBQ sauce 30 minutes before serving.
Remove ribs from the grill. When cool enough to handle, cut ribs in half or individual ribs.



Printable Recipe
LETTUCE WRAPS - STEPHANIE GODKE
08/29/2005
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Large leaf lettuce washed and dried then chilled
Shredded Cabbage Slaw with carrots
Ramen Noodles
Slivered Almonds [toasted]
Asian Sesame Ginger salad dressing

Stir the shredded cabbage slaw and toasted almonds together and crush the ramen noodles over the top. No more than 1 hour before serving stir in the dressing and serve with tongs to make wraps at the party.


Printable Recipe
LIVER & ONIONS W/BACON - MIKE REEH
11/02/2005
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Two 4 oz. beef liver, skinned and deveined
1 cup milk (soak liver in milk for 1 hour)
1 cup seasoned flour (see below)
2 oz. oil or butter to fry liver
1 large onion, sliced
2 strips thick cut bacon

SEASONED FLOUR:
1 cup flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper

1. Remove liver from milk and season with salt and pepper.
2. Dredge in seasoned flour.
3. Heat oil in cast iron skillet and add liver.
4. Add onions with liver in opposite side of skillet. Cook liver about 1-1/2 minutes on each side.
5. Remove liver and continue to cook onions until tender.
6. Top liver with onions and bacon and serve on mashed potatoes and gravy.

Printable Recipe
MANGO TANGO HAM STEAK - MIKE REEH
03/23/2005
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1 (16 oz) jar Mango Chutney
2 cups diced mango - fresh or frozen
1/4 cup fine diced green peppers
1/4 cup fine sliced scallions
1 tablespoon Dijon mustard
1 tablespoon Boetje's mustard
1 tablespoon prepared horseradish
1 cup chopped pecans

Mix all ingredients and refrigerate.

Serve over grill ham steak or seafood.

It's good cold or warmed lightly toasted under broiler.

Printable Recipe
MARGARITAVILLE GROUPER & SHRIMP SAUTE - MIKE REEH
02/17/2005
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One 8-10 oz. grouper fillet
3 ea. large shrimp
1-2 tablespoons butter to saute fish
1 teaspoon Island or Jamaican seasoning
4 scallions, cut on bias
1/4 cup diced tomatoes
1 tablespoon chopped cilantro
1/2 each lime juice
1/2 to 2 oz. white tequila
1/2 to 1 oz. triple sec liqueur
2 tablespoons whole butter
1 teaspoon fresh garlic

Method:
1. Season fish and shrimp with island seasoning.
2. Place grouper in hot 10" skillet with 2 tablespoon butter and cook about 2 minutes on each side.
3. Add shrimp when fish is about 1/2 cooked (when flipping fish over).
4. Remove fish and place shrimp over fish.
5. To pan add scallions, tomatoes, lime juice, cilantro and garlic.
6. Flame with tequila and triple sec.
7. Into pan swirl and shake in two oz. of butter to form sauce and pour over fish and serve.

Printable Recipe
MARINATED STUFFED CHIPOLTE PORK LOIN - JEFF GRUNDER
09/22/2005
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Marniade:
½ cup brown sugar
¼ cup soy sauce
¼ cup oil
½ cup orange juice
¼ cup bourbon
2 Tablespoons of minced garlic
¼ cup red minced onion

4 - 9 oz. America's Cuts
4 slices of applewood smoked bacon
4- 1oz. Slices of pepperjack cheese

Take your center cut of America's cut, cut a pocket on one side of the America's cut. Stuff pepperjack cheese into that pocket. Take 1 slice of applewood bacon, wrap around the America's cut with a toothpick. Place in the marinate mixture (above) for up to 2 hours.

Chipolte BBQ sauce:
1 Tablespoon chopped garlic
1 ½ Tablespoon yellow mustard
2 cups chili sauce
Juice of 2 lemons
1 - 3 oz can of Chipolte smoked peppers -chop into a small diced
1/3 cup soy sauce
¼ cup molasses
1 cup of your favorite BBQ sauce

Bring all ingredients to a boil, simmer for 5 mins. Turn off heat.

Prepare Grill:
Soak hickory wood in water for 1 hour, wrap in tinfoil and put on top of charcoal.
Take out meat from marinade - grill to 160 degrees on an outdoor grill (approx. 10-15 mins). Baste several times during cooking process.
Once reached 160 degrees - remove from grill and baste one final time with Chipolte BBQ sauce.

Roasted corn salsa:
2 Ears of corn - that have been grilled on the same charcoal fire as the America's cut - take kernals off ear of corn with a sharp knife
1 large vine ripen tomato (small diced)
¼ large red onion (small diced)
¼ large green pepper (small diced)
1- 12 oz can Black beans (rinsed)
1 Tablespoon ground cumin
1 Tablespoon garlic salt
Juice of 1 lime
Pepper to taste

Combine all ingredients in a bowl and sit for 1 hour (do not refrigerate)

To Plate:
½ cup of roasted corn salsa on bottom of plate
Place America's cut on top of salsa and serve




Printable Recipe
MATT'S CARIBBEAN COCONUT CHICKEN
01/07/2005
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INGREDIENTS:
4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Sauté until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.
Season with salt, pepper, and red pepper flakes.
4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.




Printable Recipe
MEDALLIONS OF BEEF TENDERLOIN W/SHRIMP & CREOLE MUSTARD SAUCE - MIKE REEH
12/29/2005
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Two 4 oz. tenderloins of beef
1 tablespoon butter
1 tablespoon chopped shallot
2 or 3 mushrooms, small diced
3 large shrimp
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon Boetje's mustard
1 oz. brandy to flambe pan
Chopped green onion to garnish

1. Heat skillet until hot, sear tenderloin and cook to desired doneness.

2. Remove meat and add shallots, mushrooms, shrimp and brandy to flambe.

3. Add all ingredients to make sauce.

4. Serve sauce over medallions and garnish with green onion.

Printable Recipe
MEDALLIONS OF BEEF W/BLEU CHEESE SAUCE - DAVE MICKLEWRIGHT
05/09/2005
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4-4 oz. medallions of beef
1/2 oz. clarified butter
2 oz. brandy
1 oz. chopped scallions
2 c. heavy cream
4 oz. bleu cheese crumbles
1/2 oz-beef base
pinch granulated garlic

Saute beef in clarified butter to desired doness. Remove to a warm place. Add scallions and deglaze pan with brandy. Reduce to half. Add cream, garlic and beef base. Bring to a boil, stirring constantly. Reduce 1/3, add 1/2 blue cheese and continue to reduce. Place madallions on plate, cover with sauce and top with remaining bleu cheese.

From Micklewright's Catering Service, 701 B Cody Road, LeClaire, IA 52753
579-3704--cell, 289-5063--office
owned and operatored by Chef Dave Micklewright


Printable Recipe
NACHO CHEESE CHICKEN BAKE
05/27/2005
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Nacho Cheese Chicken Bake

1 can low fat Cream of Chicken soup
1 can low fat Cream of Celery soup
1 can Nacho Cheese Soup
12 oz cooked chicken
2 cups instant white rice (don't cook)
Mushrooms - optional
Onion - optional

Mix all together. Put in sprayed 9 x 13 pan. Bake at 375 degrees for 30 min.

Weight Watchers points: Serves 8, each serving = 4 points








Printable Recipe
NACHO CHEESE CHICKEN BAKE-PAUL & AMY YEAGER
06/01/2005
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Nacho Cheese Chicken Bake

1 can low fat Cream of Chicken soup
1 can low fat Cream of Celery soup
1 can Nacho Cheese Soup
12 oz cooked chicken
2 cups instant white rice (don't cook)
Mushrooms - optional
Onion - optional

Mix all together. Put in sprayed 9 x 13 pan. Bake at 375 degrees for 30 min.

Weight Watchers points: Serves 8, each serving = 4 points



Printable Recipe
NEW ORLEANS BBQ TRIO-MIKE REEH
01/19/2005
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3 Large Shrimp
3 Large Scallops
3 Pieces Grouper Fillet cut into 1 inch strips
1/2 c celery peppers and onions sliced
1T Butter
2 oz Dark Beer
6 oz chicken stock
1/2 lemon, juice only
1 t chopped parsley
1 t cajun spice
1 cup cooked rice
1 t garlic

This is a stew like dish. Here's how to make it:
In a 10 inch hot skillet add butter then vegetables and seafood. Stir until seafood begins to cook.
Add dark beer, stock, spice, garlic, parsley, and lemon
Bring to a simmer for 2 minutes.
Place rice in center of a large bowl and pour seafood around.
Garnish with sliced scallions and french bread

Printable Recipe
NEW ORLEANS SHRIMP DIANE - MIKE REEH
09/21/2005
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1/4 cup butter
1 tablespoon fresh garlic
1 cup sliced mushrooms
1/4 cup bell pepper, finely chopped
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1/2 cup fresh tomato, finely chopped
1 teaspoon Cajun spice
6 lg. shrimp
Salt and pepper to taste
1/4 cp green onions
1/4 cup white wine
1 teaspoon finely chopped parsley

1. Melt butter in skillet, add mushrooms, shrimp and saute.

2. Add all chopped vegetables, garlic, Cajun spice and continue to saute. Add green onions, white wine and chopped parsley. Serve over rice or in a bowl with French bread.

Printable Recipe
O'MELIA'S BEEF STROGANOFF W/EGG NOODLES - MIKE REEH
11/09/2005
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This recipe has been enjoyed at O'Melia's Supper Club for many years and is delicious and very simple to make.

1 tablespoon butter or corn oil
8 oz. lean sirloin - no seams or connective tissue, cut thin (can use tenderloin)
1 cup quartered mushrooms
1-1/2 cups good beef stock
1/2 lemon (juice only)
Cornstarch and water mixed for thickening (1 heaping tablespoon and 2 oz water - should be consistency of heavy cream)
1/2 cup sour cream
2 cups cooked egg noodles, steaming hot

1. Heat oil in skillet and sear meat until brown.

2. Add quartered mushrooms and continue to saute. Add beef stock. Bring to a simmer and thicken with cornstarch mixture.

3. Add lemon juice and sour cream.

4. Serve over egg noodles and enjoy!

Printable Recipe
OLYMPIC GOLD MEDAL TURKEY PITAS W/TZATZIKI - DONNA DOLAN
07/22/2005
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Serving Size : 4

2 cups yogurt
1 large cucumber -- seeded, peeled and grated
1 teaspoon olive oil
1 teaspoon lemon juice
2 garlic cloves -- minced
Salt and pepper
4 large pitas
1 pound turkey -- or beef, thinly sliced
1 1/2 cups Romaine lettuce -- shredded
1 cup cherry tomatoes -- halved
1/2 cup onion -- thinly sliced

Use a cheese cloth to strain the yogurt over a bowl for 3-4 hours, until most of the liquid has drained.

Press excess liquid out of the shredded cucumber.

In a small bowl, mix yogurt, cucumber, lemon juice, garlic, olive oil and salt and pepper; set aside.

Heat oven to 300 °. Place pitas in oven; heat until warm and pliable, 7 minutes. Cut in half.

Fill pitas with lettuce first, followed by turkey, tomatoes, onion and cucumber sauce.


Printable Recipe
PAN SEARED ORIENTAL SALMON
08/12/2005
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One 8 oz. salmon filet
1/2 oz. sesame oil
1 oz celery, matchstick cut
1 oz red pepper, matchstick cut
1 oz carrots, matchstick cut
1 oz zucchini, matchstick cut
1 oz yellow squash, matchstick cut
4 pea pods, matchstick cut
2 wonton sheets, thinly sliced
2 oz clarified butter
1/2 clove chopped garlic
1/2 teaspoon ginger, finely chopped
8 oz pineapple juice
4 oz water
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon orange marmalade
1 tablespoon cornstarch
1 cup vegetable oil

Step 1:
Oriental Sauce - Place sesame oil in saute pan on low heat. Add chopped garlic. Stir lightly for one minute. Add pineapple juice, water, soy sauce, brown sugar, orange marmalade, and ginger. Let simmer for 6 to 8 minutes. Thicken with corn starch. Dilute with 2 tablespoons of cold water continue to cook for 2 minutes. Chill sauce until ready to be served.

Step 2:
Salmon - Add 1 oz clarified butter to saute pan over medium heat. Add salmon. Cook both sides for 3 to 4 minutes or until salmon is the same color throughout. Base salmon with oriental sauce.

Step 3:
Vegetables - Add 1 oz clarified butter to saute pan over medium heat. Add matchstick cut vegetables, saute for 3 to 4 minutes. Add 3 oz. of oriental sauce. Toss lightly.

Step 4:
Wonton Strips - Add 1 cup vegetable oil to sauce pan over medium heat until completely hot. Add wonton strips cook until golden brown. Remove and place on to paper towel to remove excess oil.

Step 5:
Plate Assembled - Place cooked vegetables on the center of the plate. Place cooked salmon on top and center on the vegetables. Garnish with wonton strips.

Printable Recipe
PAN-FRIED PORK CUTLETS W/BOURBON - MIKE REEH
09/28/2005
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Three 3 oz. pork cutlets
Seasoned flour (1 cup flour mixed with 1 tablespoon Cajun seasoning)
2 oz. butter
1/2 cup sliced onion
1/2 cup sliced apples
1 tablespoon sugar
1 oz. bourbon
1/4 cup green onions
1/2 cup heavy cream

1. Mix flour and Cajun seasoning and set aside.

2. From boneless pork loin cut 3 ounce chops.

3. Place pork cutlets in breading and place in hot skillet with 2 oz. butter and pan fry. When cutlets reach 160 degrees or are firm to touch remove from heat.

4. To the pan add 1/2 cup sliced onion, apples and sugar and carmelize over high heat. Lightly brown, then carefully add bourbon (it will flame up).

5. Add heavy cream and reduce to a saucy consistency and serve over pork.

6. Top with sliced green onions.



Printable Recipe
PAULA'S HONEY CRISP PORK LOIN - ROBERT LEWIS
10/14/2005
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3 lb. boneless pork loin
2 Honey crisp apples
2 cups sliced onions
1 teaspoon garlic, chopped
3 tablespoons olive oil
1 tablespoon honey

1. Brown and cook the pork on all sides in a skillet.

2. Place the sliced onions, garlic and olive oil in a small skillet and cook until golden. Add the apples, and continue sauteing for about 2-3 minutes longer; be sure not to over cook the apples.

3. Remove and place the apple/onion mixture on the plate and top with the pork chop.

SAUCE:
2 tablespoons Dijon mustard
White wine
Honey

Stir until mixed. Add salt and pepper to taste. Pour sauce over the pork.

Printable Recipe
PENNE WITH SPRING VEGETABLES - KIM KIRCHHERR
03/09/2005
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Ease of preparation: Easy
Prep Time: 15 minutes
Cook time: 24 minutes
Servings: 6

Ingredients:

¼ cup extra virgin olive oil (for less strong flavor, use extra light olive oil)
½ cup white onion, chopped
2 cloves garlic, minced
1 pound asparagus, trimmed, cut into 1" diagonal pieces
2 ½ cups (12 oz) cherry tomatoes, cut in half
2 cups yellow squash, cut into small chunks
Pepper to taste
¾ cup low sodium chicken broth
16 oz box Barilla penne pasta
6 leaves fresh basil, cut into thin strips

Directions:

BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium-high heat. Add onion and garlic. Saute 3 to 4 minutes, stirring occasionally.
ADD asparagus and continue 3 additional minutes.
ADD tomatoes and squash; saute an additional 2-3 minutes, or until tomatoes are softened.
SEASON with pepper to taste
ADD chicken broth and reduce heat to a simmer. Continue cooking to heat thoroughly.
COOK pasta according to package directions. Drain pasta. Immediately add hot pasta to the skillet. Mix well.
TRANSFER to a serving bowl or platter and serve.
Tip: Serve with freshly grated Parmigiano cheese if desired.

Adapted from www.barillaus.com


Printable Recipe
PIONEER PORK - JEFF GRUNDER
05/13/2005
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2 lbs of trimmed pork tenderloin ( then cut into 1/2 inch medallions)
1 Tbl olive oil
salt and pepper
1 Tbl butter
1 1/2 Tbl flour
1 Tbl minced fresh garlic ( about 3 cloves)
1 Tbl fresh thyme
1 Tbl fresh basil
1-1 1/2 cup heavy cream
cooked pasta of your choice

In a large skillet bring oil up to a med-hi heat , salt and pepper meat pieces and add to skillet , cook till medium doneness and remove from pan . In that same pan add butter, garlic, thyme, and basil, sauté over a medium heat for about 30 seconds then add flour to butter and herbs to make a roux. Then add 1/2 the amount of heavy cream and whisk with a small whisk till lumps are out. It will thicken after about 1 minute, you may need to add more heavy cream just add till the sauce is a thin gravy consistency. Taste, you may need more salt and pepper. Plate by putting the meat over the cooked pasta and top with the sauce.


Printable Recipe
PIZZA CASSEROLE
10/06/2005
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6 to 8 servings

1 pound lean ground beef
1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano
1 container (10 ounces) refrigerated pizza crust
2 cups (8 ounces) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese

1. Preheat the oven to 425 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.

2. In a medium skillet, brown the ground beef over medium-high heat, stirring and crumbling the beef until no pink remains; drain.

3. Add the tomatoes to the beef; cook until heated through.

4. Meanwhile, unroll the pizza crust; press over the bottom and halfway up the sides of the baking dish. Sprinkle 1 cup mozzarella cheese over the crust then top with the meat mixture.

5. Bake uncovered for 12 minutes. Top with the remaining 1 cup mozzarella cheese and sprinkle with the Parmesan cheese.

6. Bake for 5 minutes, or until the crust is golden and the cheese is melted. Cut into squares and serve.

"OOH IT'S SO GOOD!!"

Printable Recipe
PIZZA CRUST
03/10/2005
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1 pound bread flour (4 cups)
1/4 ounce Dry Active Yeast
10 ounces water - heat to 120 degrees for about 1 minute in microwave
2 tablespoons sugar
2 tablespoons oil (1 tablespoon for mixing bowl)
1 tablespoon salt

Preheat oven to 450 degrees. Makes on 12" pizza crust.

First, start with a medium size mixing bowl by rubbing the inside with oil. Next, add flour, water, and remaining oil together. Then add in salt, sugar, and yeast. Mix at low speed, then increase speed to medium. Mix for 15 minutes while scraping sides of bowl. If dough gets too dry add 1 ounce water, if needed. Then roll out the air from the dough ball. Let set 10 minutes for yeast to activate. In the bottom of a round pan sprinkle lightly with corn meal and begin stretching dough into the bottom of the pan. Last, spread on pizza sauce and then your choice of pizza toppings, top with cheese and then place in preheated oven for about 10 to 15 minutes or until golden brown. Ovens may vary.

Printable Recipe
PORK CHOPS W/HERBY POTATOES, PARSNIPS, AND PEARS - JEFF GRUNDER
03/16/2005
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4 medium Parsnips peeled and cut into 1/2-inch pieces
2 lbs of potatoes, scrubbed and sliced into 1-inch pieces
4 firm pears, cored and quartered
4 carrots, peeled and cut into 2-inch peices
Extra virgin olive oil
4 spigs of fresh thyme
4 more spigs of fresh thyme
Salt and Pepper
1 Lemon Zest
8-10 cloves of garlic
4- 8 oz pork chops

Preheat oven to 425 degrees. Place a roasting pan in oven for 10 minutes. Wash and pat dry all veggies, then in large bowl put all veggies, and pears and add olive oil to coat , then toss them with the garlic and thyme. Lay them on the heated roasting pan and put back in oven . Then take chops and rub the chops with lemon zest and the other thyme. Place them over the veggies and roast for 30-45 minutes till all chops and veggies are done.



Printable Recipe
PORK SCALLOPINI - MIKE REEH
05/18/2005
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Three 2 oz. pork cutlets
1 oz. butter to saute
Salt and pepper to taste
2 tablespoons chopped red onion
1 oz. Ruby port
1/4 cup very small cut pineapple
8 to 10 ea. green peppercorns
4 to 6 oz. good pork or beef gravy
Sliced green onion for garnish

1. Cut pork loin into 2 oz. cutlets and pound thin.

2. Saute pork cutlets in butter 2 or 3 minutes and remove from the pan.

3. Add red onion to pan and cook lightly.

4. Deglaze pan with Ruby port.

5. Add pineapple, peppercorns and gravy.

Put sauce pork and garnish.

Printable Recipe
POTLUCK PASTA - HY-VEE
04/08/2005
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12 oz. rotini, cooked
8 z. frozen vegetables
3 oz. sliced mushrooms
1 (10-1/2 oz) can cream of chicken, celery, or mushroom soup or cheddar cheese soup
1 (8 oz) tub sour cream
1/2 cup milk
1 teaspoon dried oregano
1/4 teaspoon black pepper
2 tablespoons grated parmesan or other cheese
8 oz. shredded chicken or diced ham

1. Saute mushrooms in olive oil.
2. In pan, stir together condensed soup, sour cream, milk, oregano and vegetables.
3. Add cooked pasta.
4. Transfer to serving dish, top with cheese.

Printable Recipe
PRETZEL BURGERS - JOANNA LUND
07/18/2005
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16 ounces ground 90% lean turkey or beef
1/2 cup dill pickle relish
1 tablespoon prepared mustard
1/2 cup diced onion
3/4 cup (1-1/2 ounces) crushed pretzels
6 reduced-calorie hamburger buns
1 cup (one 8-ounce can) Frank's sauerkraut, well drained.

In a large bowl, combine meat, dill pickle relish, mustard, onion, and pretzels. Form into 6 patties. Grill over hot coals for 4 minutes on first side and 6 minutes on other side, or until desired doneness. For each sandwich, place 1 patty on a bun and top with 2 full tablespoons sauerkraut.

HINT: A self-seal sandwich bag works great for crushing pretzels.

Serves 6 - Each serving equals:
HE: 2 Protein, 1 Vegetable, 1-1/3 Bread
264 Calories, 8 gm Fat, 17 gm Protein, 31 gm Carbohydrate, 986 mg Sodium,
35 mg Calcium, 4 gm Fiber
DIABETIC: 2 Meat, 1-1/2 Starch/Carbohydrate, 1/2 Vegetable


Printable Recipe
PULLED PORK SANDWICHES - STEPHANIE GODKE
08/29/2005
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One large pork butt [shoulder]
Rub with dry seasonings. [In this case use a jerk seasoning]

Rub the meat with the seasonings and roast or grill over a slow fire for 3 to 4 hours fat side up. When the meat falls apart with a tug of the fork it is done.

Slightly cool the pork and pull it into strings with two forks or gloved hands. Serve on Kings Hawaiian rolls with a choice of B-B-Q sauce or the following sauce.

Wonderful White Sauce

1 cup mayo
2 heaping tsp horseradish
¼ tsp cayenne pepper
1 TBS sugar
1tsp salt
½ tsp minced garlic
1 tsp lemon juice


Printable Recipe
RATTLESNAKE BITES - TEXAS ROADHOUSE
12/13/2005
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Ingredients

Step 1

Diced Jalapeno [rinsed and drained] - 1 lb 10 oz
Shredded Jack Cheese [finely chopped] - 3 lb
Red Pepper [1/8" x 1/8" dice] - 5 oz
Heavy Cream - 1½ cup
Bread Crumb s- 8 oz
Crushed Red Chilies - ½ tsp
Cayenne Pepper - ½ tsp
Granulated Salt - tsp
Granulated Sugar - Tbsp
Granulated Garlic - tsp

Step 2

Buttermilk - as needed
Breading - as needed

Preparation

Mix
" Rinse and drain the diced Jalapenos.
" Finely chop the Jack Cheese.
" Place all ingredients into a stainless mixing bowl.
" Mix thoroughly until well blended.
" Using a small scoop, scoop the mixture out into golf ball sized balls.
" Form the pieces into the shape of small eggs.
" Place the product onto a deli paper lined tray for storage
" Store refrigerated for further use.

Breading procedure
" Place the Rattle Snake Bites into the Buttermilk.
" Remove each Rattle Snake Bite, one at a time, placing them into the breading firmly pressing the breading onto the outside thoroughly packing the ends.
" Place the breaded product onto deli paper lined trays.
" Store refrigerated for further use.

Frying
" Pre-heat shortening to 350 F.
" Place the Rattlesnake Bites into the hot oil.
" Cook for 2-3 min or until cheese is melted.
" Immediately remove the Rattle Snake Bites.
" Allow to drain.
" Serve immediately with Ranch Dressing or Cajun Horseradish Sauce!

Remember, these are only tips for you to try it at home. This is not the Texas Roadhouse Legendary Recipe. We can't give that to just anyone, you know. If you want the real deal you will have to stop by your area Texas Roadhouse.



Printable Recipe
RITA'S BAKED OMELET - JOANNA LUND
08/29/2005
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4 eggs, beaten, or equivalent in egg substitute
1 cup fat-free milk
1/2 teaspoon JO's Lemon Herb Pepper or any lemon pepper
1 full cup diced Dubuque 97% fat-free ham or any extra-lean ham
1/4 cup chopped green bell pepper
1/4 cup chopped onion
3/4 cup shredded Kraft reduced-fat Cheddar cheese
14 small fat-free saltine crackers, made into crumbs

Preheat oven to 325 degrees. Spray an 8-by-8 inch baking dish with butter-flavored cooking spray. In a large bowl, combine eggs, milk, and JO's Lemon Herb Pepper. Stir in ham, green pepper, and onion. Add Cheddar cheese and soda cracker crumbs. Mix well to combine. Pour mixture into prepared baking dish. Bake for 40 to 45 minutes or until center feels firm to touch. Place baking dish on a wire rack and let set for 2 to 3 minutes. Divide into 4 servings.

HINT: A self-seal sandwich bag works great for crushing crackers.

Serves 4 - Each serving equals:
HE: 3 Pr, 1/2 Br, 1/4 FFM, 1/4 Ve
242 Calories, 10g Fa, 23g Pr, 15g Ca, 751mg So, 259mg Cl, 0g Fi
Diabetic Exchanges: 3 Mt, 1 St/Ca

Printable Recipe
ROAST TURKEY W/APPLE DRESSING - LESLIE ROBINSON
11/11/2005
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You can use any size turkey. Wash the turkey being sure there are no feathers hiding. Put in a roaster and rub with salt inside and out.
Put apples all around and on top if you need to. If you don't put bread stuffing inside than put some apples in there also.

Apple Dressing:

3 lbs cooking apples cored and sliced. Peeled if you like
1 to 1 1/2 cups sugar - approximate (more for sour apples and less for sweet apples)
1 tablespoon cinnamon - approximate
3 or more slices white bread (I usually use potato bread for more body)
1 - 2 cups apple juice

Put apples in a large bowl. Combine sugar and cinnamon dry, then cover apples.
Take all 3 slices of bread and tear into two halves and rub together to make crumbles and mix. Add apple juice, reserve some to rinse out the bowl with as a lot of sugar and cinnamon can be left behind if you don't. (you can use water if you don't have any apple juice) Put apples around prepared turkey. Put a foil tent over to seal in the juices. You can use the roaster lid if it will go all the way down. Use temperature and cooking time on turkey label.




Printable Recipe
SAUTEED SHRIMP WITH LOBSTER SAUCE
11/03/2005
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16/20 ct shrimp 6
1 tbs diced shallots
1 oz clarified butter
1 oz dry sherry wine
8 oz heavy cream
Corn starch
1 tbs lobster base
1 garlic clove
1 cup homemade mashed potatoes
1 tbs freshly chopped parsley
1 quart lemon wedge
6 fresh asparagus
1 pinch kosher salt

Step I:
In saucepan over medium heat add butter, 1/2 tbs shallots and saute lightly. Add 1/2 oz of sherry wine, lobster base, 6 drops lemon juice and cook for 1 minute. Add heavy cream and whisk with a wire whip. Continue to cook for about five minutes. Thicken with corn starch and chef salt to taste.

Step II:
In saucepan add butter heated lightly. Add 1/2 tbs shallots, shrimp, and 6 drops lemon juice and cook for about 2 to 4 minutes or until done. Add lobster sauce. Cook for two minutes and then put on hold to finish assembly.

Step III:
Add water to saucepan over medium heat. Once it starts to boil add a pinch of kosher salt to water. Add fresh asparagus and cook for two minues. Remove from water and toss lightly with butter.

Step IV:
In saute pan over medium heat add butter and garlic clove. Roast lightly until light brown. Remove from pan. Chop finely.

Step V:
Mix roasted garlic and parsley with homemade mashed potatoes thoroughly. Add to pastry bag and pipe on to the center of the plate for assembly. Add cooked shrimp around the piped mash potatoes. Drizzle lobster sauce around the plate and mount the asparagus around the garlic mash. Bon appetite!

Printable Recipe
SEAFOOD JAMBALAYA - DONNA DOLAN
02/10/2005
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2 tablspoons olive oil
1 teaspoon chopped garlic
1 red onion diced
1 red pepper diced
1 stalk of celery diced
1 tomato diced
1 cup sliced anduille or cajun sausage
2 tablespoons cajun seasoning
1/2 cup tomato juice
1-1/2 cups converted white rice
3 cups lobster or chicken broth
1 teaspoon dried thyme
1 teaspoon hot sauce
1 pound shelled, deveined shrimp
1/2 pound fresh scallops

1. Saute all vegetables and sausage with olive oil in pan until tender.

2. Add tomato juice, shrimp and scallops, season with cajun seasoning and hot sauce.

3. Remove from heat, transfer to a baking dish, add rice and broth, mix well (you can use instant rice, just follow directions on box).

4. Cover and bake at 350 degrees for 25-30 minutes

5. Remove, stir, and enjoy!

Makes five to six servings.



Printable Recipe
SEAFOOD PRIMAVERA - RASTRELLI'S
04/26/2005
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5 servings

15 gulf shrimp
15 sea scallops
1 yellow bell pepper, cut bite-size
1 pt. oyster mushrooms, cut bite-size
1 red onion
1 pt. cherry tomatoes
1 bundle asparagus
1 lb. Mostaccioli
16 oz. homemade or store bought marinara
1 clove garlic, minced

First have all you ingredients out for preparation.

1. Bring water to boil, drop mostaccioli in water fully covering pasta. Cook 10-12 minutes till al dente (to the bite), then drain.

2. Cut yellow bell peppers, mushrooms, asparagus, carrots, red onion, asparagus and basil to bite-size pieces.

3. In a large saute pan or skillet, add 4 oz. of olive oil, add shrimp and scallops, saute for about 2-3 minutes.

4. Next, add all vegetables, garlic, bell peppers, onion, oyster mushrooms, asparagus and tomato. Saute for about another 2-3 minutes.

5. Add 1 lb. cooked mostaccioli and 16 oz. of your favorite marinara.

6. Serve in a bowl.

Printable Recipe
SESAME ORANGE SHRIMP STIR FRY W/STICKY RICE - MIKE REEH
05/12/2005
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1 tablespoon oil
1/4 cup onion
1/4 cup carrots
1/4 cups green pepper
1/4 cup pineapple
5 ea. large shrimp
1/2 cup prepared orange stir fry sauce
Sliced green onions
Sesame seeds for garnish
2 cups cooked Jasmine rice

1. Simply heat stir fry skillet with oil.

2. Add next 5 ingredients and stir fry until shrimp become firm.

3. Add stir fry sauce until very hot.

4. Serve over Jasmine rice and garnish with scallions and sesame seeds.

Printable Recipe
SHRIMP AND PASTA POMODORO - MIKE REEH
07/28/2005
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1 oz. extra virgin olive oil
1 cup sliced portabella mushrooms
1 cup fresh diced tomatoes
1 teaspoon fresh garlic
5 ea. lg. shrimp
Salt and pepper to taste
1 tablespoon fresh basil, chopped
1 oz. or so Marsala wine
1/4 cup Parmesan cheese (or as much as you like)
5-7 oz. cooked penne pasta

1. In a saute pan or heavy skillet heat olive oil.

2. Add mushrooms and saute. Then add tomato and turn up the heat. To develop the sauce, add garlic now. (Never add garlic first to prevent burning.)

3. Next add shrimp and toss till just cooked (firm).

4. Add a little Marsala wine and toss in cooked pasta.

5. Finish with parsley and Parmesan cheese.


Printable Recipe
SOUTHWEST PORK CHOPS - MIKE REEH
10/27/2005
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with Warm Black Cat Bean, Tomato and Corn Salsa

Two 4 oz. center cut pork chops
1 tablespoon Cajun spice as needed
1/2 cup black beans, chopped
1/2 cup diced tomatoes, chopped
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1/2 lime
1 tablespoon chopped cilantro
1/4 cup corn (frozen)
1 teaspoon chili powder
1/2 teaspoon cumin
Juice of 1/2 lime
Salt and pepper to taste
3-4 scallions, sliced

Season chops with Cajun spice and cook over medium heat until 155 degrees. Remove from heat.

Make warm salsa in same pan. Add all ingredients in order and keep stirring. Sprinkle juice of 1/2 lime and mix well and salt and pepper to taste.

Serve salsa on a plate or in a bowl and place chops over. Garnish with scallions and serve.



Printable Recipe
SOUTHWEST TURKEY WRAP
06/23/2005
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Leaf lettuce
1 T. salad dressing
1 T. salsa (Cookies)
1 flour tortilla (regular or flavored)
2-3 slices deli turkey
2 slices Swiss cheese
Matchstick carrots or peppers, optional

1. Spread tortilla with dressing and salsa.
2. Layer lettuce, turkey and cheese.
3. Wrap tightly and serve or refrigerate until ready to eat for a meal or snack.



Printable Recipe
SPEEDY CHICKEN AND DUMPLINGS - JOANNA LUND
07/21/2005
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Serves 6 (1 cup)

1 tablespoon I Can't Believe It's Not Butter! Light Margarine
3/4 cup finely chopped onion
1 (10-3/4 ounce) can Healthy Request Cream of Chicken Soup
1/2 cup Land O Lakes Fat Free Half & Half
2 full cups chopped cooked chicken breast
3/4 cup frozen peas
1 teaspoon dried parsley flakes
1 (7.5 ounce) can Pillsbury refrigerated buttermilk biscuits

In an 8-cup microwave-safe mixing bowl, combine margarine and onion. Cover and microwave on HIGH (100% power) for 3 minutes. Stir in chicken soup, half & half, and chicken. Re-cover and continue to microwave on HIGH for 5 minutes, stirring after 3 minutes. Stir in peas and parsley flakes. Separate biscuits and cut each into 4 pieces. Add biscuit pieces to hot chicken mixture. Mix gently to combine. Re-cover and continue to microwave on HIGH for 6 minutes, stirring after every 3 minutes. Place covered bowl on counter and let set for 5 minutes. Mix gently before serving.

HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Each serving equals:
HE: 2 Protein, 1-1/2 Bread, 1/4 Fat, 1/4 Vegetable
1/2 Sider, 1 Optional Calorie
249 Calories, 5 gm Fat, 23 gm Protein,
28 gm Carbohydrate, 541 mg Sodium,
42 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 2 Meat, 2 Starch/Carbohydrate

Printable Recipe
SPRING CHICKEN SAUTE W/FRESH ASPARAGUS - MIKE REEH
03/03/2005
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One 6 oz. chicken breast
1/2 cup flour
1 on butter (for sauteeing)
2 tablespoons chopped red onion
1 oz. Bicardi lemone rum (optional)
1 ea. lemon juice only
1 teaspoon fresh parsley, chopped
1/2 cup good chicken gravy
2 tablespoons butter (whole)
4 to 6 asparagus spears (cook till tender)
3 ea. scallions, bias sliced

1. Heat a 10" no stick skillet with 1 oz. butter.

2. Lightly dredge chicken in flour and quickly saute on each side until chicken is firm and 160 degrees (internal temperature).

3. Remove chicken; to pan add 2 tablespoons red onion and saute; add Bicardi lemone, lemon juice, chopped fresh parsley and chicken gravy.

4. Lastly, shake in 2 tablespoons butter to finish sauce.

5. Top chicken with asparagus and sauce over the top. Finish with scallions.

Printable Recipe
STEAK AND SHRIMP CHASSEUR - MIKE REEH
02/10/2005
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Two 4 oz. beef tenderloin medallions
3 large shrimp - 16/20 ct. or larger
1 tablespoon chopped onion
1/4 cup diced fresh tomato
2 tablespoons butter
1 teaspoon fresh garlic
1/4 cup dry white wine
3 large mushrooms (sliced)
1/2 cup brown sauce
Chef salt to taste

1. Heat 2 tablespoons butter in a 10" skillet.
2. Season beef and saute in skillet. Remove to a warm platter at desired doneness.
3. Add mushroom, shrimp, tomato, onion, garlic to skillet and saute a few minutes.
4. Splash with white wine and continue to cook.
5. Add brown sauce and stir.
6. Serve over meat...it should be very saucy.

Plate with favorite vegetable and potato.

Printable Recipe
STUFFED PEPPERS - KIM KIRCHHERR
04/28/2005
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Makes 6 Servings

6 large green peppers, sliced lengthwise and cleaned of stems, seeds, and membranes
1 medium chopped onion
1 tsp. olive oil
2 cups cooked brown rice
1 can (14.5 ounces) no salt added stewed tomatoes
2 Tbsp tomato paste
1 Tbsp dried basil
1 cup Hood Low Fat Cottage Cheese
3/4 cup shredded cheddar cheese

Preheat oven to 350 F.
Bring water to boil in large saucepan.
Place peppers in boiling water for 3 to 5 minutes.
Remove peppers with a slotted spoon and drain excess water.
Sauté onion in oil in small nonstick skillet. Reserve.
In a large bowl, combine rice, onion, stewed tomatoes, tomato paste, basil, and cottage cheese.
Place peppers in a 13"x9"x2" baking dish.
Spoon cottage cheese/rice mixture into pepper shells.
Sprinkle each pepper half with 1 tablespoon shredded cheese.
Bake for about 25 minutes or until heated through.
Per serving (1/6 recipe): 205 Calories; 11g Protein; 6g Fat; 2g Fiber; 18mg Cholesterol; 599mg Sodium; 174mg Calcium

From www.hphood.com


Printable Recipe
SUN-BURNED TUNA W/TEQUILA LIME SAUCE - THUNDER BAY GRILLE
04/29/2005
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8 oz tuna steak
2 t easpoon Cajun seasoning
1 oz pan and grill
1 oz chicken stock
1 oz tequila lime or lemon sauce
1 teaspoon Pico de Gallo

Heat sauté pan until almost smoking. Rub tuna with pan and grill then dredge in Cajun seasoning place in pan cooking 2-3 minutes on each side. Deglaze pan with chicken stock. This will speed up the cooking process when finished plate and drizzle with lime sauce and Pico.

Tequila lime sauce
¼ cup sour cream
1-splash roses lime juice
1 splash tequila
¼ teaspoon cilantro
1 pinch cumin

In food processor add all ingredients except for sour cream and blend until smooth.
Add in sour cream and blend until incorporated

Enjoy
Chef Andy
Thunder Bay Grille


Printable Recipe
TATER-TOT CASSEROLE - ERIC VANWINKLE
03/25/2005
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1 lb Hamburger
1/2 Onion
1 can Veg-All
1 can Cream of Chicken Soup (or Cream of Mushroom Soup)
1 can Chicken W/ Rice Soup
1 bag Tater Tots
½ cup Water (or less)

Dice ½ an onion.
Drain the can of Veg-All.

Mix the following in a bowl:
Diced onion, Veg-All, both cans of soup, ½ cup of water (or less)

Crumble hamburger in a 9x13 pan, pour mixed ingredients over hamburger, place tater tots on top.

Cover with aluminum foil and bake at 350 for 1 hour. Remove foil, bake another 30 minutes.


Printable Recipe
TROPICAL SESAME HALIBUT
09/16/2005
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1 fresh ripe mango, diced small
1/2 golden pineapple skinned, cored, and diced small
1 bunch of fresh cilantro finely chopped
1/2 fresh squeezed lime
Pinch of kosher salt
Pinch of white pepper
1 tablespoon freshly diced red onion
One 8-ounce halibut filet
4 ounces clarified butter
4 tablespoons of sesame seed
1 ounce Malibu rum
1/2 fresh red pepper, finely diced
1 fresh jalapeno, finely diced (remove seeds and veins before dicing)

TROPICAL SALSA:
Mix mango, pineapple, cilantro, lime juice, red pepper, jalapeno, kosher salt, and white pepper.

GARNISH:
With the remainder of the pineapple including the top cut in half lengthwise. Remove fresh pineapple meat and use pineapple base for placement of halibut.

HALIBUT:
Heat butter on medium heat, coat both sides of halibut with sesame seeds. Place into pan. Cook both sides for two to three minutes or until fully done. Remove and place onto hollowed pineapple.

SAUTE SAUCE:
Heat butter on medium heat. Add red onion and saute for one minute. Add one ounce of Malibu rum. Add 8 ounces of tropical salsa. Toss lightly and place on top of cooked halibut.

Printable Recipe
VEAL PICCATA - GEORGE FORMARO
08/15/2005
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Four 4 oz. Niman Ranch Veal Scaloppini
¼ cup all purpose flour
Season with salt and pepper
2 eggs
4 tablespoons olive oil

SAUCE:

1/3 cup chicken broth
2/3 cup dry white wine (Pinot Grigio works very well)
¼ teaspoon chopped shallots
¼ teaspoon chopped garlic
1 tablespoon capers
Juice of ½ of a lemon
4 tablespoons softened butter

In a shallow bowl combine the flour, salt and pepper and stir to combine into a mixture. Quickly dredge the veal into the seasoned flour and hold.

Add two tablespoons of olive oil into a medium sized non-stick skillet and heat using a medium to high flame. Heat oil until hot, and then add two of the scaloppini from egg/flour mixture into sauté pan. Cook until golden brown, flip and repeat on other side. Repeat process for the remaining scaloppini by using the remaining 2 tablespoons of olive oil. Transfer to plate and keep in a warm, but not a hot place while preparing sauce.

Add into the sauté pan that you just used the capers, shallots, and garlic, heat for one minute. Add wine, chicken broth, juice from lemon, and reduce sauce down to little less then half of the amount. Remove pan from heat. Slowly whisk in the butter using 1 tablespoon at a time. Sauce should thicken slightly but not separate. Do not put pan back on flame.

Place scaloppini on plate, spoon sauce over and serve immediately. Enjoy!

Notes on recipe:

This is George’s mother’s recipe and one of his personal favorites.


Printable Recipe
VENISON STEAKS WITH CHERRIES
01/03/2005
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Serves 6

Twelve 2-ounce medallions of venison
12 ounces butter
3/4 cup pitted bing cherries
1-inch piece of stick cinnamon
1/4 cup dry sherry
2 teaspoons cornstarch
2 tablespoons water

Pan broil the steaks in butter to desired doneness.

In a small saucepan, bring cherries, cinnamon and sherry to a boil, then reduce heat and simmer for 2 to 3 minutes. Strain cherries and remove the cinnamon.

Bring reserved cherry juice to a boil. Combine cornstarch and water and add to cherry juice. Boil for 1 minute.

Arrange steaks on heated platter. Place cherries in the center then pour cherry sauce over steaks and cherries.

Serve immediately.

MISCELLANEOUS

Printable Recipe
ALMOND GRANOLA - DONNA DOLAN
09/20/2005
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All you need
5 c. uncooked Hy-Vee old-fashioned oatmeal
1 c. steel-cut oats
1 c. Hy-Vee almond slivers
1 c. coconut
1-6 oz pkg Hy-Vee dried apricots, chopped
½ c. almond oil
½ c. Hy-Vee honey
¾ tsp. cinnamon

All you do
1. In a large mixing bowl, stir together oatmeal, steel-cut oats, almonds, coconut and apricots. Set aside.
2. Stir together in small bowl almond oil, honey and cinnamon; add to oat mixture and stir well.
3. Place granola in a greased pan and bake at 300 degrees for 1 hour; stirring granola every 10 minutes.
4. Cool and store in airtight container.
5. Serve granola with low-fat yogurt, fresh fruit or skim milk.

Serves 16 (1/2 cup) servings
Source: www.hy-vee.com



Printable Recipe
APPLE SMILES - KIM KIRCHHERR
03/09/2005
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Ingredients:

1 large red apple
3 tbsp peanut butter
18 miniature marshmallows
Lemon juice

Directions:

1. Wash the apple.
2. Core and slice the apple into 6 wedges.
3. Dip the slices into lemon juice to keep from browning.
4. Take the wedges and spread one side of each with ½ tbsp peanut butter.
5. Stick 6 marshmallows into the peanut butter on 3 of the slices, then place the peanut butter side of the remaining wedges on top of the marshmallows.
6. Enjoy!

Adapted from www.kidnetic.com




Printable Recipe
BREAKFAST MEUSLI - DONNA DOLAN
03/01/2005
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All You Need:

1 cup uncooked Hy-Vee quick oats
1 container (6 oz.) fat-free vanilla yogurt
1 cup skim milk
1/2 cup Hy-Vee sliced almonds
1/4 cup Hy-Vee honey
1/4 cup whole ground flaxseed meal
1/2 cup Hy-Vee dried cherries
1 cup fresh blueberries

All You Do

1. Combine quick oats, yogurt, milk, almonds, honey, flaxseed meal and cherries in a bowl. Stir well.
2. Refrigerate 2 hours.
3. Serve topped with fresh blueberries.
4. Store remaining cereal in the refrigerator.
5. Serves 5.
6. Daily values: 15% vitamin A, 8% vitamin C, 15% calcium, 10% iron.

Nutrition information per serving

Calories 310
Carbohydrate 51 g
Cholesterol 0 mg
Dietary Fiber 7 g
Fat 8 g
Protein 10 g
Sodium 60 mg
Sugar 31 g

Printable Recipe
CRAZY CANTALOUPE - KIM KIRCHHERR
10/12/2005
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Ingredients:

Cantaloupe, sliced thinly (seeded and skin removed)
Festive shapes of cookie cutters

Directions:

1. slice cantaloupe into pieces thin enough to cut with your cookie cutters.
2. serve on a plate garnished with gummy worms or other festive "tricks and treats"


Printable Recipe
EGG HOLLANDAISE SAUCE - JEFF GRUNDER
05/06/2005
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4 egg yolks
1/2 cup clarified butter
1 lemon, juiced

Over a double boiler, whip eggs slowly. Add butter, stirring with a whip until thick. Add lemon juice and serve.

Printable Recipe
FRUIT KABOBS W/HONEY-PEACH DIPPING SAUCE - DONNA DOLAN
08/30/2005
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All you need
1/4 cup light sour cream
1 (6 oz.) container fat-free peach yogurt
2 tbsp. Hy-Vee honey
2 peaches, cut into chunks, divided
12 strawberries, stems removed, divided
24 red grapes, divided
4 kiwi, peeled and sliced into 1/2-inch slices, divided

All you do
1. In a medium bowl, whisk together sour cream, peach yogurt and honey until smooth. Set aside.
2. On each of 6 wooden skewers, alternately thread peach chunks, strawberries, grapes and kiwi slices.
3. Serve kabobs with peach mixture.

Nutrition Facts per serving: 130 calories, 1 g fat, 5 mg cholesterol, 25 mg sodium, 30 g carbohydrates, 5 g fiber, 24 g sugar, 3 g protein. Daily Values: 8% vitamin A, 150% vitamin C, 10% calcium, 4% iron. Serves 6.


Recipe developed in the Hy-Vee Test Kitchen.



Printable Recipe
LAST MINUTE PARTY RECIPES - KIM KIRCHHERR
12/19/2005
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Spruce up fruit and every day ingredients with these easy recipes.
Improve nutrition by substituting low fat or fat free versions of ingredients like milk, sour cream, cream cheese, and pudding.
Kim Kirchherr, MS, RD, CDE
Jewel-Osco Dietitian

www.jewelosco.com (click on "plan" to search recipes)

TANGE POPPY SEED FRUIT SALAD:
Submitted by: Katy
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4
Overview:
"A very light and delicious fruit dessert with a little twist."
Ingredients:
" 1 (20 ounce) can pineapple chunks - drained with juice reserved
" 1 orange, peeled and segmented
" 1 kiwi -- peeled, halved and sliced
" 1 cup seedless grapes
" 1 cup quartered strawberries " 1/4 teaspoon grated lime zest
" 2 tablespoons lime juice
" 1 tablespoon honey
" 1 teaspoon poppy seeds
Directions:
1. In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.
Recipe courtesy of www.allrecipes.com
For these and more delicious ideas, visit www.jewelosco.com
Nutritional
Information:
Amount Per Serving
Calories: 178
Cholesterol: 0mg
Total Carbohydrates: 44.9g
Protein: 1.9g

PUMPKIN FLUFF DIP:
Submitted by: Tiera Lesley
Prep Time: 5 Minutes
Ready In: 5 Minutes
Servings: 32
Overview:
"This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself."
Ingredients:
" 1 (16 ounce) container frozen whipped topping, thawed
" 1 (5 ounce) package instant vanilla pudding mix " 1 (15 ounce) can solid pack pumpkin
" 1 teaspoon pumpkin pie spice
Directions:
1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Recipe courtesy of www.allrecipes.com
For these and more delicious ideas, visit www.jewelosco.com
Nutritional
Information:
Amount Per Serving
Calories: 65
Cholesterol: 0mg
Total Carbohydrates: 8.4g
Protein: 0.3g


FRUIT DIP:
Submitted by: Penny
Prep Time: 5 Minutes
Ready In: 5 Minutes
Servings: 16
Overview:
"A sweet companion to your favorite fresh fruit."
Ingredients:
" 1 (8 ounce) package cream cheese
" 1 (7 ounce) jar marshmallow crème " ¾ cup confectioners' sugar
" 1/8 teaspoon lemon juice
Directions:
1. In large bowl, blend cream cheese, marshmallow crème, sugar and lemon juice with electric mixer until smooth.
Recipe courtesy of www.allrecipes.com
For these and more delicious ideas, visit www.jewelosco.com
Nutritional
Information:
Amount Per Serving
Calories: 110
Cholesterol: 15mg
Total Carbohydrates: 15.7g
Protein: 1.2g


EASY APPLE CRISP WITH HONEY:
Submitted by: J.H.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 8
Overview:
"This apple crisp is very easy to make and tastes so good! Works best with Granny Smith or Golden Delicious apples. Serve warm with ice cream."
Ingredients:
" 4 ½ cups peeled, cored and sliced apples
" 2 teaspoons lemon juice
" 2 tablespoons water
" ½ cup honey
" 1 teaspoon ground cinnamon " ¾ cup brown sugar
" ¾ cup all-purpose flour
" ¾ cup rolled oats
" 4 tablespoons butter
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.
3. In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
4. Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.
Recipe courtesy of www.allrecipes.com
For these and more delicious ideas, visit www.jewelosco.com
Nutritional
Information:
Amount Per Serving
Calories: 302
Cholesterol: 16mg
Total Carbohydrates: 61.3g
Protein: 2.7g


CRISPY PEANUT BUTTER CANDY DELIGHT:
Submitted by: Betty
Prep Time: 15 Minutes
Ready In: 1 Hour
Servings: 10
Overview:
"Really delicious. Fools your palate and seems like marshmallow instead of angel food cake."
Ingredients:
" ¼ cup butter
" 2 cups confectioners' sugar
" 2 teaspoons vanilla extract
" 4 egg yolks " 1 (12 ounce) container frozen whipped topping, thawed
" 1 (9 inch) angel food cake
" 6 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy bar
" ½ cup pecan halves
Directions:
1. In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
2. Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.
Recipe courtesy of www.allrecipes.com
For these and more delicious ideas, visit www.jewelosco.com

Kim's nutrition note - angel food cake is a better choice for dessert since the fat is minimal and helps balance out higher fat ingredients. Nutritional
Information:
Amount Per Serving
Calories: 550
Cholesterol: 98mg
Total Carbohydrates: 75.4g
Protein: 8.1g



Printable Recipe
MEXICAN RICE-DONNA DUVALL
06/03/2005
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1 CUP WHITE RICE, LONG GRAIN
1TABLESPOON VEGETABLE OIL
1 1/2 CUPS CHICKEN BROTH
1/2 ONION, FINELY CHOPPED
1/2 GREEN BELL PEPPER, FINELY CHOPPED
1 JALAPENO PEPPER, CHOPPED
1 TOMATO, SEEDED AND CHOPPED
1 CUBE CHICKEN BOUILLION
SALT AND PEPPER
1/2 TEASPOON GROUND CUMIN
1/2 CUP CHOPPED FRESH CILANTRO
1 CLOVE GARLIC, MINCED

IN A MEDIUM SAUCE PAN COOK RICE IN OIL OVER MEDIUM HEAT FOR ABOUT 3 MINUTES
POUR IN CHICKEN BROTH AND BRING TO A BOIL. STIR IN ONION, GREEN PEPPER, JALAPENO AND DICED TOMATO. SEASON WITH BOUILLON CUBE, SALT AND PEPPER CUMIN, CILANTRO AND GARLIC.
BRING TO A BOIL, COVER AND REDUCE HEAT TO LOW. COOK FOR 20 MINUTES

Printable Recipe
ORANGE-LACED GRAPES - DONNA DOLAN
08/30/2005
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Orange-Laced Grapes
Serves 6.

All you need
4 cups red seedless grapes
¼ cup orange-flavored liqueur or orange juice
2 tbsp sugar
1 tsp grated orange peel
1 cup whipped topping, thawed

All you do
1. In a medium bowl, stir together grapes, liqueur, sugar and orange peel.
2. Marinate at least 3 hours in the refrigerator. Serve with whipped topping.

Nutrition Facts per serving: 120 calories, 3 g fat, 0 mg cholesterol, 0 mg sodium, 20 g carbohydrates, 0 g fiber, 17 g sugar, 0 g protein. Source: California Table Grape Commission.



Printable Recipe
RUBIO'S SAUCE
06/03/2005
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1/2 CUP PLAIN YOGURT
1/2 CUP MAYONNAISE
1/2 TEASPOON CUMIN
1/2 TEASPOON DILL
1/4 TEASPOON CAYENNE PEPPER
JUICE OF ONE LIME
SALT AND PEPPER

MIX ALL INGREDIENTS TOGETHER-SERVE WITH FISH TACOS

Printable Recipe
SEASONED BUTTER - STEPHANIE GODKE
11/29/2005
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2 cups butter
10 cloves minced garlic or 1 ½ tsp garlic powder
2 TBS dried parsley
2 TBS lemon juice
1 tsp salt
1 tsp crushed red pepper

Melt the butter and add the garlic. Add the other ingredients and chill. Then roll the butter into a small roll and wrap with decorative wrap.

Include the butter in a gift of steak or a roasting chicken with instructions to use the butter to top cooked steaks or insert under the skin of the chicken before roasting it.


Printable Recipe
VANILLA - STEPHANIE GODKE
11/29/2005
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1 large bottle of cheap brandy
Vanilla beans

Put the brandy into small gift bottles and add a section of vanilla bean that has been split and seal. Label and let it sit in a dark place for 2 months.


Printable Recipe
YOUNGSTOWN COFFEE STEAK RUB-STEPHANIE GODKE
01/19/2005
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Enough for 6 nice steaks

3 TBS fine ground espresso beans
1 TBS dried garlic
1 tsp sea salt
1 tsp course ground black pepper
1 tsp cumin
1 tsp fresh ground paprika
1 tsp onion powder
1 TBS sugar
Olive oil


Combine all the dry ingredients and keep store them in an airtight container.
When rubbing the steaks, start with a generous rub of olive oil then rub with the dry rub and allow to marinate for several hours.
Grill on a hot grill until the meat reaches the desired internal temperature.


SOUPS/SALADS

Printable Recipe
AMBROSIA SALAD - KIM KIRCHHERR
04/28/2005
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Serves 4

Ingredients:
1 cup mandarin oranges, drained
1 cup mini marshmallows
1 cup Stonyfield Farm low fat vanilla yogurt
1 cup pineapple chuncks, drained
1 cup shredded coconut

Directions:
Combine all ingredients and toss gently. Allow to rest in refrigerator for short time for best flavor.

Nutrition Facts:
Calories 160; Calories from Fat 50; Total Fat 6g; Cholesterol 0mg; Total Carbohydrate 26g; Protein 2g; Calcium 8%; Fiber 2g

From www.stonyfield.com




Printable Recipe
BALSAMIC VINAIGRETTE - DONNA DUVALL
07/22/2005
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Serving Size : 12

3/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 clove garlic -- crushed or to taste
2 teaspoons Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper

Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving.

Store in the refrigerator.


Yield: "1 1/2 cups"




Printable Recipe
BARBECUE CHICKEN SALAD - JOANNA LUND
08/23/2005
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1/2 cup Kraft fat-free mayonnaise
2 tablespoons Healthy Choice barbecue sauce
1 tablespoon sweet pickle relish
1/2 teaspoon prepared yellow mustard
1 teaspoon dried parsley flakes
2 full cups (12 ounces) diced cooked chicken breast
1/2 cup chopped celery
1/4 cup finely chopped onion

In a large bowl, combine mayonnaise, barbecue sauce, pickle relish, mustard, and parsley flakes. Add chicken, celery, and onion. Mix well to combine. Cover and refrigerate.

Serves 6 (1/2 cup) - Each serving equals:
HE: 2 Protein, 1/4 Vegetable, 1/4 Slider, 1 Optional Calorie
114 Calories, 2g Fat, 18g Protein, 6g Carbohydrate,
293mg Sodium, 16mg Calcium, 0g Fiber
Diabetic Exchanges: 2 Meat, 1/2 Starch/Carbohydrate

Printable Recipe
BIERSTUBE BIER CHEESE SOUP
09/15/2005
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12 oz. beer
1 cup chopped white onion
1 cup chopped celery
1 cup chopped carrots
1 teaspoon Worcestershire
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
1/2 cup flour
1/2 cup chicken base
6 cups water
2 dashes Tabasco
1/2 cup butter
1-1/2 cups shredded cheese

Saute veggies in butter until tender. Mix in flour, chicken base, pepper, garlic powder and Worcestershire. Slowly mix in water and beer. Bring to a boil. Remove from heat and mix in cheese.

Makes 3 to 4 servings.

Printable Recipe
BLACK & BLUE STEAK SALAD - MIKE REEH
06/09/2005
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1 quart fresh greens (iceberg, Romaine & baby greens)
One 8 oz. center cut top sirloin
1 tablespoon Cajun seasonig
1 tablespoon butter

Dressing:
4 oz. of Raspberry viniagrette
1 tablespoon red onion, chopped
1 tablespoon Boetje's mustard
1 teaspoon horseradish, optional

Mix well.

2 oz. blue cheese
1/2 cup tomato wedges
4 green onions
lemon
2 flour tortillas, optional

1. Pan blacken or cajun broil steak to desired doneness. (Note: I like to cajun broil.)

2. Mix raspberry dressing and toss with greens. Place in large bowl.

3. Slice steak thin and arrange over greens. Top with blue cheese and garnish with vegetables and folded flour tortillas.

Serve.

Printable Recipe
BROCCOLI - CAULIFLOWER SALAD - MIKE REEH
11/23/2005
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Serves 10-12
Must prepare ahead.
Chill 3-4 hours.

1 head cauliflower
1 large bunch broccoli
1 small onion, chopped
6 strips bacon, cooked and crumbled
1 cup raisins (optional)
1 green pepper, diced (optional)
Cherry tomatoes, quartered (optional)

DRESSING:
1/2 cup vinegar
1/2 cup sugar
1 cup mayonnaise
1 teaspoon salt or to taste

Break up and cut both broccoli and cauliflower into bite-sized pieces. Add onon and bacon and reasins. Combine other ingredients. Pour over vegetable mixture. Refrigerate several hours and stir occasionally.

Submitted by: Mrs. Hugo Schnekloth/Trish Arnold, Mary Mauger (Mrs. Tom)

Printable Recipe
BUFFALO CHICKEN SALAD - JEFF GRUNDER
02/03/2005
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2 Hearts of Romaine- Chopped
1- Cup of Shredded Carrots- Or Finely Chopped
2 Ribs of celery - Chopped
1/2 Cup of Ranch Dressing
1/2 Cup of Blue Cheese Crumbles - Optional
One 1-1/2 lb of Chicken Breast cut into Smaller Pieces
1 Tablespoon of Oil
2 Tablespoons of Butter
Salt and Pepper
1/4 Cup Hot Sauce
1/4 teaspoon of Cayenne

Preheat skillet with oil - add chicken and start browning - season with salt and pepper - after chicken is about 3/4 done add hot sauce and butter and cayenne to taste.

On a large platter spread out chopped romaine top with carrots, ranch dressing and blue cheese top with the chicken and serve.




Printable Recipe
CHEESEBURGER CHOWDER - JOANNA LUND
08/23/2005
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8 ounces extra-lean ground sirloin beef or turkey breast
1/2 cup chopped onion
1 (12-fluid-ounce) can Carnation Evaporated Fat Free Milk
1 (14-1/2 ounce) can Swanson Beef Broth
1/2 cup water
1 teaspoon dried pasley flakes
1/8 teaspoon black pepper
1 cup + 2 tablespoons shredded Kraft reduced-fat Cheddar cheese
1 cup instant potato flakes

In a large saucepan sprayed with butter-flavored cooking spray, saute meat and onion until browned. Add evaporated milk, beef broth, water, parsley flakes, and black pepper. Mix well to combine. Stir in Cheddar cheese and potato flakes. Cook over medium heat until cheese melts, stirring often.

Serves 4 (1-1/3 cups) - Each serving equals:
HE: 3 Protein, 3/4 Fat Free Milk, 3/4 Bread, 1/4 Vegetable, 8 Optional Calories
281 Calories, 9g Fat, 26g Protein, 24g Carbohydrate,
711mg Sodium, 460mg Calcium, 1g Fiber
Diabetic Exchanges: 2-1/2 Meat, 1 Fat Free Milk, 1 Starch

Printable Recipe
CHICKEN ALPHABET SOUP - KIM KIRCHHERR
03/09/2005
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Ingredients:

2 Tyson® Fresh Boneless, Skinless Chicken Thigh Cutlets
3 cans Tyson® Reduced Sodium Chicken Broth, 14 oz. each
1 large carrot, peeled and chopped (about 1/2 cup)
1 teaspoon mustard
2/3 cup alphabet pasta, uncooked

Directions:

1. Wash hands. Cut chicken into 1/2-inch pieces. Wash hands.

2. Spray large saucepan with nonstick cooking spray; heat over medium-high. Add chicken; cook and stir 3 minutes. Add broth, carrot and mustard; mix well. Bring to a boil. Add pasta; return to a boil. Cook over medium-high heat, stirring occasionally, 5 to 6 minutes or until carrot and pasta are tender and chicken is done (internal temp 170°F).

Serving Suggestion: Serve with crackers and fresh fruit. Refrigerate leftovers.

Adapted from www.tyson.com


Printable Recipe
CHICKEN AND RICE SOUP
01/31/2005
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16 oz. chicken
8 oz. carrots
8 oz. rice
64 oz. water
1 teaspoon thyme leaf
2 oz. chicken base
2 oz. corn starch

Saute chicken with thyme leaf, 2 oz. oil and chicken base. Add water and rice (make sure rice is already cooked). Add carrots, then simmer and thicken slightly.

Printable Recipe
CHICKEN SALAD ORIENTAL - JOANNA LUND
05/18/2005
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1/3 cup Land O' Lakes no-fat sour cream
1 (8-ounce) can pineapple tidbits, packed in fruit juice, drained and 2 tablespoons liquid reserved
1/2 teaspoon ground ginger
2 cups diced cooked chicken breast
1 (8-ounce) can sliced water chestnuts, rinsed, drained and coarsely chopped
2 tablespoons sliced green onion
4 lettuce leaves
1/4 cup slivered almonds

In a large bowl, combine sour cream, reserved pineapple juice, and ginger. Add chicken, pineapple, water chestnuts, and onion. Mix well to combine. Cover and refriterate for at least 15 minutes. For each serving, place 1 lettuce leaf on a plate, spoon about 1 cup chicken mixture on lettuce, and sprinkle 1 tablespoon almonds over top.

HINT: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Serves 4 - Each serving equals:
HE: 2-3/4 Pr, 1/2 Fr, 1/2 Fa, 1/2 Ve, 1/4 Sl
242 Calories, 6g Fa, 25g Pr, 22g Ca, 89mg So, 68mg Cl, 4g Fi
Diabetic Exchanges: 3 Mt, 1/2 Fr, 1/2 Fa, 1/2 Ve

Printable Recipe
CHILI'S CHCKEN SALAD W/PEANUT DRESSING
06/10/2005
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Servings: 4

3 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
1 teaspoon chili garlic paste
1 tablespoon soy sauce
3 tablespoons honey
2 teaspoons sesame oil
1/2 cup canola oil
salt and freshly ground pepper
1 pound chicken breast, thinly sliced
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons vegetable oil
2 cloves garlic, minced
1/2 head Chinese cabbage, shredded
1/2 head Romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/2 cucumber, thinly sliced
1/4 cup cilantro leaves, whole, chopped
1/4 cup green onion, sliced
1/2 cup peanuts, dry-roasted, chopped
1/4 cup mint lealves, chopped

Put vinegar, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a food processor bowl and process. Season with salt and pepper, to taste.

Mix together lime juice, 1 tablespoon honey, 1 tablespoon oil and garlic; add sliced chicken and marinate 1 hour. Stir-fry chicken until done.

Combine cabbage, lettuce, carrots, snow peas, cucumber, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.

Transfer to a serving platter and top with the chicken, chopped peanuts, and mint.

Note: 2 cups shredded rotisserie chicken can be substituted

Printable Recipe
CHILLED GRILLED SHRIMP CAESAR SALAD W/CAJUN CAESAR DRESSING - MIKE REEH
06/23/2005
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1 quart Romaine lettuce
1/2 cup toasted homemade or your favorite croutons
Shredded Parmesan cheese as needed (I like at least 1/2 cup.)
Green onions, tomato, lemon for garnish
5 ea. large shrimp, Cajun grilled and chilled - I use my George Foreman grill...it saves time and doesn't heat up the kitchen!

KICKED UP CAESAR DRESSING
1/2 cup prepared Caesar dressing
1 tablespoon green onion
1 teaspoon Tabasco sauce
1 tablespoon Boetje's mustard
1 teaspoon horseradish sauce

Mix all and toss with Romaine lettuce. Place greens in large salad bowl, top with Parmesan cheese, croutons, green onions, tomato and lemon.

Place grilled, chilled shrimp over greens and serve very cold! Enjoy!!

Printable Recipe
CHILLED STRAWBERRY SOUP - DONNA DOLAN
04/19/2005
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Serves 6

2 lbs strawberries, hulled, sliced
1/2 cup amaretto liquor
2 cups Hy-Vee fat-free vanilla yogurt
1/2 cup Hy-Vee orange juice
1/4 cup Equal [trademark] sugar lite
1/2 cup Hy-Vee skim milk
1 tbsp Hy-Vee honey
1/2 tsp Hy-Vee ground cinnamon
1/2 tsp Hy-Vee vanilla extract

1. In a large bowl, combine strawberries and amaretto. Cover and refrigerate overnight.

2. Drain strawberries. Reserve 1 cup strawberry slices. In a blender, combine remaining strawberries, yogurt, orange juice, Equal [trademark], milk, honey, cinnamon and vanilla extract. Puree until well mixed.

3. Pour into a large serving bowl. Stir in 1 cup strawberry slices.

4. Cover. Chill until serving.

Nutrition Facts per serving: 140 calories, 0 g fat, 0 mg cholesterol, 60 mg sodium, 31 g carbohydrates, 4 g fiber, 25 g sugar, 5 g protein.

Daily Values: 0% vitamin A, 180% vitamin C, 15% calcium, 4% iron.



Printable Recipe
CHINESE SLAW - MIKE REEH
11/23/2005
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Serves 8-10
Can prepare ahead.

Dressing:
1/3 cup rice vinegar
1 cup oil
4 tablespoons sugar
1 teaspoon pepper
1 teaspoon salt

1 head cabbage
4 or 5 green onions
8 tablespoons sesame seeds
8 tablespoons slivered almonds
1 package Ramen noodles

Combine rice vinegar, oil, sugar, pepper and salt for dressing; chill.

Shred 1 head cabbage. Add 4-5 chopped green onions. Toast sesame seeds and slivered almonds. Add to cabbage. Crumble 1 package Ramen noodles. Add to cabbage. Add dressing. May add shrimp or chicken for a one-dish meal.

Submitted by Mary Jo Abbott

Printable Recipe
COOL AS ICE AVACADO AND TOMATO SALAD - DONNA DUVALL
07/22/2005
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Serving Size : 6

4 large tomatoes -- chopped
4 avocados - peeled -- pitted and diced
1 red onion -- thinly sliced
salt and pepper
Balsamic vinaigrette

In a large serving bowl, toss together the tomatoes, avocados and red onion. Drizzle with Balsamic vinaigrette. Cover and chill for at least one hour before serving to blend flavors.

Serve in lettuce cups. Garnish with chopped basil, or parsley.


Printable Recipe
CREAMY CARROT SOUP - KIM KIRCHHERR
01/13/2005
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6 servings

2 tablespoons olive oil
2 garlic cloves, chopped
3/4 cup onion, diced
1 tablespoon ginger, peeled and chopped
3 cups carrots, peeled and chopped
4 cups vegetable stock
2 tablespoons rice
1 cup plain low fat Stonyfield Farm Yogurt
2/3 tablespoon cornstarch
Fresh parsley for garnish

Directions:

1. Using a small stock pot, heat olive oil, over a medium-high flame. Once hot, add ginger, onions and garlic, and saute until onions begin to soften and turn translucent in color.

2. Add carrots, vegetable stock and rice, and simmer for 30 minutes or until carrots break apart easily. Using a blender or food processor, puree the soup until smooth. Return the soup to the pot, and heat over a medium flame.

3. In a small bowl, combine yogurt and cornstarch, and blend until well mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil. Season with salt and pepper, and garnish with a dollop of plain yogurt and fresh parsley. About 5 grams of fat per serving.

Adapted from www.stonyfield.com

Printable Recipe
EXOTIC FRUIT SALAD
06/24/2005
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1 bag mixed greens
1/2 pint strawberries
1 bunch grapes
1 kiwi
1 Asian seedless cucumber
1 Carambolla (star fruit)

Cut cucumber lengthwise very thin. Place cucumber in a circle on plate and place lettuce in the cucumber. Cut up fruit, top salad and add walnuts. Drizzle on dressing and serve.

HONEY CHAMPAGNE DRESSING:
1 cup champagne
1/2 cup honey

Whisk together and you're done!


Printable Recipe
FRIENDSHIP SOUP MIX IN A JAR - KIM KIRCHHERR
11/22/2005
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Submitted by: Bea
16 servings

Ingredients:
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons dried Italian seasoning
1/2 cup uncooked long-grain white rice
2 bay leaves
1/2 cup uncooked alphabet pasta

Directions:
1. In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
2. Attach a label to the jar with the following instructions: Friendship Soup ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.

Nutritional Information:
Amount Per Serving
Calories: 94
Cholesterol: < 1mg
Total Carbohydrates: 18.5g
Protein: 4.7g
Recipe courtesy of www.allrecipes.com
For this and more delicious entertaining ideas, visit www.jewelosco.com and click the "plan" tab to view recipes.


Printable Recipe
GREAT AMERICAN CHILI - JOANN WILGENBUSCH
10/20/2005
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2 LBS LEAN GROUND BEEF (90% LEAN OR MORE)
1 LB BACON
1 LARGE ONION
1 MEDIUM GREEN PEPPER
2 CANS BUSH CHILI BEANS
1 CAN RED KIDNEY BEANS
2 CANS CHILI (NO BEANS) PROVIDES A THICKER CONSISTENCY
1 CUP KETSUP
2 TBLS BUTTER OR MARGARINE
CHILI POWDER (REGULAR OR MEXICAN)
GARLIC (CLOVE, POWDER OR SALT)
1 LARGE CAN PEELED TOMATOES (MAY SUBSTITUTE STEWED TOMATOES)
GRATED CHEDDAR CHEESE (OPTIONAL)

PLACE BUTTER IN A SKILLET, ADD FINELY CHOPPED ONION AND BACON SLICED INTO SMALL PIECES. BROWN ON MEDIUM HEAT UNTIL BACON LOOKS CRISPY. ADD THE GROUND BEEF AND GARLIC, COOK UNTIL DONE.

EMPTY ALL CANNED BEANS AND TOMATOES INTO THE CROCK POT OR KETTLE AND STIR TOGETHER THEN EMPTY THE GROUND BEEF, ONION, BACON MIXTURE INTO THE POT AND STIR TOGETHER. ADD KETSUP AS NEEDED TO FLAVOR AND THICKEN. SEASON THE CHILI WITH CHILI POWDER AND ADDITIONAL GARLIC TO TASTE (MILD OR HOT).

GRATED CHEDDAR CHEESE OR CHOPPED ONION MAY BE SPRINKLED ON TOP OF THE CHILI AS A GARNISH WHEN SERVING.

SERVING SIZE: LARGE CROCK POT - 6 QUARTS


Printable Recipe
GREEK EGG AND LEMON SOUP - KIM KIRCHHERR
01/13/2005
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Serves 4
(This is a fat-free soup if made with egg substitute)

4 cups fat free low sodium chicken broth
1/4 cup uncooked rice
3 eggs (use egg substitute to reduce cholesterol and fat)
1/4 cup fresh lemon juice

Directions:

1. Pour broth into a large stockpot and bring to a boil over medium high heat.

2. Stir in rice, reduce heat and simmer covered, for about 15-20 minutes or until rice is tender. Remove from heat.

3. In a medium bowl, whisk together egg substitute and lemon juice. Whisk half the broth/rice into egg mixture, in small batches at a time. Pour egg mixture into remaining broth, whisking well.

4. Reduce heat to low. Cook for 4-5 minutes or until the soup has thickened, stirring constantly and making sure the soup doesn't boil.

Dietary exchanges: 1 starch, 1/2 very lean meat

Nutrition Information per serving:
74 calories
0 g fat

Adapted from American Heart Association "The New American Heart Association Cookbook", 7th edition, Pg. 47. Available online and at bookstores.

Printable Recipe
GREEK PASTA SALAD - JOANNA LUND
05/18/2005
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1/2 cup Kraft Fat Free Italian Dressing
2 tablespoons reduced-sodium ketchup
1-1/2 cups cooked rotini pasta, rinsed and drained
3/4 cup crumbled feta cheese
1/4 cup sliced ripe olives

In a large bowl, combine Italian dressing and ketchup. Add rotini pasta, feta cheese, and olives. Mix well to combine. Cover and refrigerate for at least 15 minutes. Gently stir again just before serving.

HINT: Usually 1 full cup uncooked rotini pasta cooks to about 1-1/2 cups.

Serves 4 (1/2 cup) - Each serving equals:
HE: 1 Pr, 3/4 Br, 1/4 Fa, 1/4 Sl, 4 OC
179 Calories, 7g Fa, 7g Pr, 22g Ca, 807mg So, 164mg Cl, 1g Fi
Diabetic Exchanges: 1 Mt, 1 St

Printable Recipe
HERBED MUSHROOM SOUP WITH RED WINE - KIM KIRCHHERR
01/13/2005
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Serves 4

Vegetable oil spray
2 large onions, chopped
1 pound sliced button mushrooms
1 medium garlic clove, minced
2 cups water
3/4 cup dry red wine (regular or nonalcoholic)
1 tablespoon very low sodium beef bouillon granules
1 teaspoon dried thyme
2 teaspoon low sodium Worcestershire sauce
1/2 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely snipped fresh parsley
2 tablespoon light tub margarine (trans fat free)

Directions:
1. Saute onions in a nonstick pan sprayed with vegetable spray for about 4 minutes.

2. Add mushrooms and garlic, lightly spray vegetables with vegetable oil spray (please note to be careful not to spray near a gas flame). Cook for 4 minutes or until mushrooms are tender, stirring frequently.

3. Stir in water wine, bouillon, and thyme. Increase heat to high and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes or until onions are soft.

4. Stir in Worcestershire sauce, sugar, salt, and pepper. Simmer, covered for 10 minutes. Remove from heat. Stir in parsley and margarine.

Nutrition Information per serving:
140 calories
2.5 grams fat
4 grams fiber
Dietary exchanges: 4 vegetable, 1/2 fat

Adapted from American Heart Association "The New American Heart Association Cookbook", 7th edition, Pg. 53. Available online and at bookstores.

Printable Recipe
ITALIAN CHICKEN VEGETABLE SOUP
01/31/2005
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18 oz. chopped chicken meat (marinated)
8 oz. green beans
8 oz. cut corn
8 oz. sweet peas
1 package of Ramen noodles
One (46 oz) can of tomato juice
1 tablespoon oregano
1 tablespoon basil
1 tablespoon garlic
4 oz. of chicken paste
salt and pepper to taste
2 oz. of olive oil

Saute in saucepan all ingredients except tomato juice. AFter ingredienst have simmered at low heat for about 10 minutes, add juice. Allow to come to a boil. Thicken with a little cornstarch and water.

Printable Recipe
JUICY TROPICAL FRUIT SALAD - DONNA DOLAN
03/01/2005
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Serves 8.

All you need

1 medium banana, sliced
1 cup red grapes
1 medium orange, peeled and sectioned
1 medium mango, peeled and cubed
1 cup fresh pineapple chunks
2 kiwi, peeled and sliced
1/3 cup Minute Maid Heart Wise [trademark] orange juice
1 tbsp Hy-Vee lemon juice
1 tbsp sugar
2 tbsp sliced almonds

All you do

1. In a medium bowl, combine banana, grapes, orange sections, mango, pineapple and kiwi. 2. In a small bowl, stir together orange juice, lemon juice and sugar.
3. Pour orange juice mixture over fruit before serving. Toss gently to coat.
4. Top with sliced almonds

Nutrition Facts per serving: 80 calories, 0 g fat, 0 mg cholesterol, 0 mg sodium, 20 g carbohydrates, 2 g fiber, 16 g sugar, 1 g protein. Daily Values: 20% vitamin A, 80% vitamin C, 2% calcium, 2% iron.



Printable Recipe
LAZY DAYS OF SUMMER CUCUMBER SALAD - JOANNA LUND
07/18/2005
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1/2 cup Kraft fat-free mayonnaise
1 tablespoon white vinegar
Sugar substitute to equal 1 tablespoon sugar
1 teaspoon dried parsley flakes
4 cups thinly sliced unpeeled cucumbers
1/4 cup sliced green onion
1/4 cup grated carrots

In a large bowl, combine mayonnaise, vinegar, sugar substitute, and parsley flakes. Add cucumbers, onion, and carrots. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

Serves 6 (2/3 cup) - Each serving equals:
HE: 1-1/2 Vegetable, 14 Optional Calories
24 Calories, 0 gm Fat, 0 gm Protein, 6 gm Carbohydrate, 177 mg Sodium,
14 mg Calcium, 1 gm Fiber
DIABETIC: 1 Vegetable

Printable Recipe
LAZY LETTUCE AND TOMATO SALAD - JOANNA LUND
06/09/2005
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Serves 4

4 cups finely shredded lettuce
1 cup chopped fresh tomato
1/3 cup Kraft Fat Free Thousand Island Dressing
2 tablespoons Land O Lakes no-fat sour cream
1 teaspoon dried parsley flakes

Evenly arrange 1 cup lettuce on 4 salad plates. Top each with 1/4 cup tomatoes. In a small bowl, combine Thousand Island dressing, sour cream, and parsley flakes. Drizzle about 2 tablespoons dressing mixture over top of each salad. Serve at once.

Each serving equals:
HE: 1-1/2 Vegetable, 1/4 Slider, 14 Optional Calories
52 Calories, 0 gm Fat, 1 gm Protein
12 gm Carbohydrate, 169 mg Sodium
39 mg Calcium, 2 gm Fiber
DIABETIC EXCHANGES: 1-1/2 Vegetable

Printable Recipe
LENTIL CHILI SOUP - KIM KIRCHHERR
01/13/2005
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Serves 7

1 teaspoon vegetable oil
2 medium onions, chopped
1 medium green bell pepper, finely chopped
3 medium garlic cloves, minced
3-1/2 cups fat free low sodium chicken broth
1-1/2 cups light beer or water
1-1/4 cups water
1-1/2 cups dried lentils, sorted for stones/shriveled lentils and rinsed
6 oz. can no salt added tomato paste
2-1/2 to 3 tablespoons chili powder
1/2 teaspoon ground cumin
1 teaspoon salt free all-purpose seasoning (such as Mrs. Dash)
1 teaspoon sugar
1/4 teaspoon cayenne
1/2 cup grated fat free or low fat cheddar chese
2-4 medium green onions, sliced thinly (white and green parts)

Directions:
1. Heat a heavy stockpot over high heat. Pour the oil into the pot and swirl to coat the bottom. Cook the onions, bell pepper, and garlic for 10 minutes, stirring frequently.

2. Stir in the broth, beer, 1-1/4 cups water, lentils, tomato paste, chili powder, cumin, seasoning, sugar, and cayenne. Increase the heat to high and bring to a boil. Reduce the heat and simmer, partially covered, for about 35-40 minutes, or until the lentils are tender, stirring occasionally. Add water as necessary.

3. To serve, ladle into bowls and sprinkle with cheddar and green onions.

Nutrition information per serving:
278 calories
2 g fat
19 g fiber
Dietary exchanges: 2 starch, 3 vegetable, 1-1/2 very lean meat

Adapted from American Heart Association "The New American Heart Association Cookbook", 7th edition, Pg. 72. Available online and at bookstores.

Printable Recipe
LOIS' SALAD - MIKE REEH
11/23/2005
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1 pound bacon
2 heads lettuce
1 red onion
1 head cauliflower

Cook 1 pound of bacon, cut up and cooked until crisp. Cool.

Cut up 2 heads of lettuce (or use bagged lettuce).
1 red onion, cut into rings.
1 head cauliflower cut in small pieces (or use bagged cauliflower).

Mix all together.

DRESSING:

2 cups Hellman's mayonnaise
1/2 cup Parmesan cheese
1/4 cup sugar

Make dressing up ahead of time, then mix just before serving.

Printable Recipe
MIKE'S WISCONSIN CHEESE SOUP - MIKE REEH
10/05/2005
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1 cup diced ham
1 cup finely diced onion
1 cup green pepper, chopped
1 cup celery, chopped
1-3/4 quarts chicken stock
1 cup heavy cream
1/2 teaspoon white pepper
1 + dash Worchestershire sauce
1 dash Tabasco sauce
4 oz. butter or margarine and 4 oz. flour - (cook together 2 minutes and cool)
3/4 lb. cheddar or any soft cheese

1. Saute ham and vegetables in small amount of butter in soup pot.

2. Add stock and bring to a boil, then simmer and add all seasonings.

3. Thicken by whipping roux until light consistancy.

4. Melt in cheese and finish with heavy cream.

5. Garnish with chopped parsley and paprika.


Printable Recipe
MUSTARD-CRUSTED STEAK SALAD W/BLUE CHEESE - MIDWEST DAIRY
05/26/2005
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Recipe created on behalf of 3-A-Day of Dairy by Chef Federico Elbl of Palermo Viejo, Louisville, Ky.

Makes: 1 serving
Prep time: 15 minutes

Ingredients:
3 cups baby spinach, clean and dried
1/4 cup (l ounce) crumbled Blue cheese
1 tablespoon Dijon mustard
3 ounces beef tenderloin, cut into thin slices
non-stick cooking spray
1 slice red onion
3 cherry tomatoes
2 mushrooms, sliced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 tablespoon toasted pine nuts, optional

Arrange spinach on a large plate; sprinkle cheese over top.

Spread a thin layer of mustard over both sides of meat slices. Heat a small non-stick skillet over medium-high heat. Spray skillet with non-stick cooking spray and quickly cook both sides meat slices, about 1 minute per side or until browned.

Center meat slices on top of spinach. Separate onion slice into rings and arrange around salad with tomatoes and mushrooms. Mix balsamic vinegar and olive oil together and drizzle over salad. Scatter pine nuts over top, if desired.

Nutritional Facts per serving for meal recipe:
Calories 340
Total Fat 18 g
Saturated Fat 8 g
Cholesterol 70 mg
Sodium 750 mg
Calcium 20% Daily Value
Protein 27 g
Carbohydrates 19 g
Dietary Fiber 5 g


Printable Recipe
ORANGE RASPBERRY SALAD - DONNA DOLAN
01/11/2005
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Serves 6.

All you need

4 oranges, peeled and sectioned
¼ cup finely chopped red onion
¼ cup sliced radish
¼ cup sliced kumkwats
3/4 cup Light Done Right [trademark] raspberry vinaigrette
1 (9 oz) bag spinach, divided



All you do

1. Toss oranges, onion, radish and kumkwats with vinaigrette.
2. Divide spinach among 8 salad plates. Top each plate with orange mixture.

Nutrition Facts per serving: 120 calories, 4 g fat, 0 mg cholesterol, 310 mg sodium, 21 g carbohydrates, 6 g fiber, 15 g sugar, 2 g protein.

Daily Values: 60% vitamin A, 110% vitamin C, 8% calcium, 8% iron.

Recipe developed in the Hy-Vee Test Kitchen.

Printable Recipe
ORZO PEACH SALAD - DONNA DOLAN
06/07/2005
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Serves 8

All you need:
1 lb. uncooked Barilla orzo pasta
1 large yellow pepper, diced
2 small green zucchini, diced
3 fresh nectarines, diced
1/4 cup chopped fresh parsley
1 cup Hy-Vee sliced almonds, toasted
1 cup Kraft Light Done Right Catalina dressing
Hy-Vee salt

All you do:
1. Cook orzo as directed on package.
2. Mix all ingredients in a large bowl.
3. Cover and refrigerate for at least an hour. Salt to taste.

Nutrition facts per serving: 370 calories, 8 g fat, 0 mg cholesterol, 430 mg sodium, 64 g carbohydrates, 4 g fiber, 17 g sugar, 11 g protein
Daily Values: 4% vitamin A, 80% vitamin C, 4% calcium, 10% iron

Recipe developed in the Hy-Vee test kitchen.



Printable Recipe
PANZANELLA SALAD - HAPPY DIABETIC CHEF
03/02/2005
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PANZANELLA ITALIAN (PEASANT SALAD)

1/4 c. extra virgin olive oil
3 T. balsamic vinegar
2 garlic cloves, minced
Salt and freshly ground black pepper
2 c. 1/2-inch cubes crusty Italian bread, toasted
1/2 pound vine ripened red tomatoes, cut into 3/4-inch wedges
1/2 pound vine ripened yellow tomatoes, cut into 3/4-inch wedges
1/4 c. Nicoise or Kalamata olives, pitted
1/4 c. packed fresh basil leaves, washed well, dried, and chopped

In a bowl, whisk together oil, vinegar, garlic, salt and pepper to taste. Toss the dressing with remaining ingredients, season with salt and pepper to taste and toss to combine. Let salad stand at room temperature 15 minutes. If not using immediately, cover and refrigerate.

Yield: 6 servings


Printable Recipe
QUICK AND EASY VEGETABLE SOUP - KIM KIRCHHERR
11/09/2005
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Submitted by: Anne Vackrinos
Servings: 6
Ingredients:

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Directions:
1. In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutritional Information:
Amount Per Serving
Calories: 97
Cholesterol: 0mg
Total Carbohydrates: 19.4g
Protein: 3.5g

Recipe courtesy of www.allrecipes.com.
For this and more delicious ideas, visit www.jewelosco.com and click on the "plan" tab to view recipes



Printable Recipe
RASPBERRY COBB SALAD WITH VANILLA VINAIGRETTE
07/07/2005
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2 handfuls of fresh baby spinach
1 cup fresh raspberries
3 slices bacon, crumbled
6-8 grape tomatoes, halved
1/4 cup pine nuts
1/4 cup crumbled blue cheese
1/4 cup chopped carrots

Toss all ingredients above. Dress with vanilla vinaigrette.

VANILLA VINAIGRETTE:

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1 teaspoon sugar
3 leaves fresh basil, chopped
Salt, pepper and fresh ground nutmeg to taste

Combine above ingredients in a jar and shake till combined. Dressing will keep for 1 week.

Printable Recipe
ROASTED TOMATO & CHEESE TART W/SPRING SALAD - MIDWEST DAIRY
05/26/2005
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Recipe created on behalf of 3-A-Day of Dairy by Chef Scott Campbell of SQC, New York

Makes 6 servings
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients:
3 plum tomatoes
1 large red onion, cut into wedges
1 tablespoon olive oil, divided
1 refrigerated crust for 9-inch pie
2 tablespoon plus 1 teaspoon Dijon mustard
1 1/2 cups (6 ounces) reduced fat shredded Cheddar, Jack or Mozzarella cheese
1 bag (10 ounces) spring salad mix
1 sprig fresh thyme (or 1/2 teaspoon, dried)
2 tablespoon fresh orange juice
2 teaspoon balsamic vinegar
salt and pepper, to taste

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut ends from tomatoes and slice each tomato into 4 wedges. Place tomato and onion wedges on parchment. Brush with 1 teaspoon of the olive oil. Bake 20 minutes or until edges of onion are lightly browned; set aside. Reduce oven temperature to 375 degrees Fahrenheit.

Unroll pie crust on baking sheet. Spread mustard over crust. Sprinkle cheese over mustard, allowing 1-inch border around crust without cheese. Remove about 1/2 of the onion wedges from baking sheet and set aside. Arrange remaining onion and roasted tomato over cheese. Fold 1-inch border up over tart edge. Bake for 25 minutes or until pastry crust is browned and cheese is melted. Sprinkle tart with thyme leaves and allow to cool at least 10 minutes before cutting.

Whisk together remaining 2 teaspoons olive oil, 1 teaspoon mustard, orange juice, vinegar and salt and pepper in a small bowl. Toss dressing with salad mix and remaining onion. Cut tart into wedges and serve with salad.

Yield: 1/6 of tart plus about 3/4 cups of salad and 1/2 tablespoon of dressing, per serving

Nutritional Facts per serving for main dish recipe:

Calories 250
Total Fat 15 g
Saturated Fat 5 g
Cholesterol 20 mg
Sodium 470 mg
Calcium 25% Daily Value
Protein 9 g
Carbohydrates 18 g
Dietary Fiber 2 g


Printable Recipe
ROTINI PASTA SALAD - KIM KIRCHHERR
04/28/2005
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Ingredients:

1 (16 oz.) box BARILLA Rotini
1/3 cup extra virgin olive oil
1 1/2 cups cherry tomatoes, halved
1 1/2 cups black olives (may substitute kalamata olives)
1 (4 oz) can tuna in water, drained
3/4 cup mozzarella cheese, cubed
1/2 tsp. capers in salt (soaked in water for 10 minutes to remove excess salt)
to taste fresh basil, chopped
to taste coarse salt
to taste freshly ground black pepper

COOK pasta according to package directions. Drain and drizzle with 1 tablespoon of olive oil. Refrigerate for 2 hours.
COMBINE cherry tomatoes, olives, tuna, mozzarella cheese, capers, basil, salt, black pepper and remaining olive oil. Marinate for 2 hours.
TOSS pasta and marinated ingredients in a large bowl and serve.

From www.barillaus.com


Printable Recipe
STRAWBERRY SOUP - KIM KIRCHHERR
01/13/2005
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Serves 4-6

10 oz. frozen unsweetened strawberries, thawed
2 teaspoons sugar
Juice of 1/2 lemon
1/2 teaspoon almond extract
1 cup strawberry low fat or fat free yogurt
8 oz. champagne or use diet ginger ale.

Directions:

1. Puree the strawberries in a blender or food processor.

2. Add the sugar, lemon juice, and almond extract, then the yogurt and champagne (if desired) or diet ginger ale.

3. Blend until very smooth. Chill for at least 3 hours.

4. Serve cold in small dessert dishes or cups with saucers and a fresh mint sprig.

Adapted from www.stonyfield.com

Printable Recipe
STRAWBERRY SPINACH SALAD W/POPPY SEED DRESSING - JOANNA LUND
06/16/2005
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1/2 cup Kraft fat-free mayonnaise
1/4 cup Land O Lakes no-fat sour cream
2 teaspoons poppy seeds
2 tablespoons unsweetened orange juice
1/4 teaspoon ground ginger
6 cups fresh torn spinach leaves, stems removed and discarded
2 cups sliced fresh strawberries
1 cup (one 11-ounce can) mandarin oranges, rinsed and drained
1/3 cup (1-1/2 ounces) sliced toasted almonds

In a small bowl, combine mayonnaise, sour cream, poppy seeds, orange juice, and ginger. Cover and refrigerate for at least 2 hours. Just before serving, combine spinach, strawberries, oranges, and almonds. For each serving, place 1-1/3 cups salad mixture on a salad plate and drizzle a full 2 tablespoons dressing over top. Serve at once.

Serves 6 - Each serving equals:
HE: 1 Vegetable, 2/3 Fruit, 1/4 Slider, 8 Optional Calories
116 Calories, 4 gm Fat, 4 gm Protein, 16 gm Carbohydrate, 214 mg Sodium,
96 mg Calcium, 3 gm Fiber
DIABETIC: 1 Vegetable, 1/2 Fruit, 1/2 Starch/Carbohydrate


Printable Recipe
SUMMER FRUIT W/HONEY-LIME DRESSING
06/10/2005
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Servings: 8

1/2 cup plain yogurt
1/4 cup fresh lime juice
1/4 cup honey
1 teaspoon grated lime peel
2 cups cantaloupe, diced
2 cups honeydew melon, diced
2 cups red or green grapes
2 cups pineapple, diced
1-1/2 cups peaches, diced
1 cup strawberries, halved

Put yogurt in a cheese cloth-lined colander and drain.

Whisk drained yogurt with lime juice, honey, and lime peel.

Combine remaining ingredients in large bowl.

Cover dressing and fruit separately and chill until ready to serve, up to 6 hours.

Mix dressing into fruit. Let stand 15 minutes to blend flavors.

Printable Recipe
SUPPER CLUB GARLIC CHICKEN SALAD - MIKE REEH
04/07/2005
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1 quart loose packed greens
6 cherry tomatoes, halved
1/4 cup Julienne red onions
1/2 cup homemade croutons
1/4 cup Parmesan cheese, shredded
4 oz. garlic dressing

DRESSING:
1 cup heavy mayonnaise
1 tablespoon fresh garlic
1 teaspoon Worchestershire sauce
1/4 cup fresh grated Parmesan
1 drop green food color

Mix all together. Toss all ingredients with 1/2 croutons. Top salad with chicken and rest of croutons. Serve chilled.

Printable Recipe
TOMATO & BROCCOLI BREAD SALAD - DONNA DOLAN
08/25/2005
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All You Need

1/2 pound crusty Italian bread, torn into 1-inch pieces
1/4 c. water
2 c. diced Roma tomatoes
1 c. diced yellow onion
1 c. diced red pepper
2 c. bite-sized fresh broccoli florets
2 tbsp chopped fresh basil
3 tbsp Hy-Vee Grand Selections red wine vinegar
6 tbsp Hy-Vee Grand Selections extra virgin olive oil
Salt
Freshly cracked black pepper

All You Do

1. Put bread into a large salad bowl.
2. Moisten with water.
3. Add tomato, onion, pepper, broccoli and basil.
4. In a small bowl, whisk together vinegar and oil. Pour over salad.
5. Add salt and pepper to taste.
6. Serves 6.
7. Daily Values: 50% of vitamin A, 130% of vitamin C, 6% of calcium and 10% of iron.

Nutrition information per serving:

Calories 260
Cholesterol 0
Dietary Fiber 3 g
Fat 16 g
Sodium 230 mg
Sodium 26 g
Sugar 5 g

Exchange Diets

Recipe developed by Heidi Green in the Hy-Vee test kitchen.


Printable Recipe
TORTILLA AND CHEESE SOUP
01/14/2005
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Tortilla and Cheese Soup

No slicing or dicing! This hearty, spicy soup will warm you up and satisfy your hunger.

1 2/3 cups fat-free, lower sodium beef broth
¾ cup frozen corn
1 cup salsa
1 tsp dried oregano
1 tsp dried basil
1 tsp minced garlic
1 (15-ounce) can kidney beans, rinsed and drained
1 (14-ounce) can fat-free, lower sodium chicken broth
1 (8-ounce) can tomato sauce
1 cup shredded reduced-fat cheddar cheese
30 fat-free baked tortilla chips

1. Combine all the ingredients except for cheese and chips in large saucepan.
2. Bring mixture to a boil; cover, reduce heat, and simmer 12 minutes.
3. Spoon soup into bowls, and top with cheese and tortilla chips.

Yield: 6 servings (serving size: 1 1/3 cups soup, 2 Tbsp cheese, and 5 tortilla chips).

Nutrition Facts:
Calories 195; Fat 6 grams; Saturated Fat 3 grams; Protein 12 grams; Carbohydrate 24 grams; Fiber 4 grams; Cholesterol 13.5 milligrams; Calcium 220 milligrams; Sodium 893 milligrams.


Printable Recipe
TREASURE HUNT PEA SALAD - JOANNA LUND
07/19/2005
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1/4 cup Kraft Fat Free Thousand Island Dressing
2 teaspoons dried onion flakes
2 cups (one 16-ounce can) tiny peas, rinsed and drained
1/3 cup shredded Kraft reduced-fat Cheddar cheese
1 tablespoon Hormel Bacon Bits
1 hard-boiled egg, chopped

In a large bowl, combine Thousand Island Dressing and onion flakes. Add peas, Cheddar cheese, and bacon bits. Mix well to combine. Fold in egg. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.

Serves 4 (1/2 cup) - Each serving equals:
HE: 1 Bread, 3/4 Protein, 1/4 Slider, 11 Optional Calories
140 Calories, 4 gm Fat, 9 gm Protein, 17 gm Carbohydrate, 431 mg Sodium,
95 mg Calcium, 4 gm Fiber
DIABETIC: 1 Starch, 1 Meat

Printable Recipe
TURKEY CLUB PASTA SALAD - JOANNA LUND
07/19/2005
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2 cups cold cooked rotini pasta, rinsed and drained
2 cups finely shredded lettuce
1 cup chopped unpeeled fresh tomato
1-1/2 cups diced cooked turkey breast
1/4 cup Hormel Bacon Bits
1/2 cup Kraft Fat Free Ranch Dressing
1 tablespoon Kraft fat-free mayonnaise

In a large bowl, combine rotini pasta, lettuce, tomato, and turkey. Stir in bacon bits. In a small bowl, combine Ranch dressing and mayonnaise. Add dressing mixture to pasta mixture. Mix gently to combine. Serve at once.

HINTS: 1. 1-1/2 cups uncooked rotini pasta usually cooks to about 2 cups. 2. If you don't have leftovers, purchase a chunk of cooked turkey breast from your local deli.

Serves 4 (1-1/4 cups) - Each serving equals:
HE: 2 Protein, 1 Bread, 1 Vegetable, 3/4 Slider, 18 Optional Calories
264 Calories, 4 gm Fat, 25 gm Protein, 32 gm Carbohydrate, 629 mg Sodium,
33 mg Calcium, 2 gm Fiber
DIABETIC: 1-1/2 Meat, 1-1/2 Starch/Carbohydrate, 1 Vegetable

Printable Recipe
WHITE BEAN AND ARTICHOKE SALAD
05/20/2005
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Servings: 8

3 cups white beans, drained
1/2 can artichoke hearts (14 ounce) drained and quartered
2/3 cup diced green bell pepper
1/3 cup black olives, chopped
1/4 cup red onion, chopped
1/4 cup parsley, chopped
1/4 ounce mint leaves, chopped (optional)
3/4 teaspon dried basil
1/3 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste

In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.

In a jar or small bowl, combine oil and vinegar; shake together or mix well. Pour oil and vinegar over the salad, and toss to coat.

Cover and chill in refrigerator for several hours or overnight, stirring occasionally, to let flavors blend.

VEGETABLES

Printable Recipe
BALSAMIC YOGURT GRILLED VEGETABLES - NIKKI STAHR
07/13/2005
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Recipe courtesy of Dannon

Makes 4 servings
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients:
1 1/4 cups of plain fat free yogurt
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp chopped parsley
1/2 cup diced roasted red peppers
1 sweet onion, sliced 1/2-inch rounds
2 baby eggplants, sliced 1/2-inch rounds
3 zucchini, sliced in 1/2-inch rounds
2 cloves garlic, minced

Pour balsamic vinegar in a small saucepan. Simmer to reduce to 3 tbsp., cool vinegar. Add cooled vinegar to yogurt with oil, garlic and parsley. Divide mixture in half. Place prepared zucchini, eggplant and onion on a sheet pan and brush with 1/2 of the yogurt mixture. On a lightly oiled preheated grill, cook vegetables until golden and brown (3-4 minutes). Place cooked vegetables on a platter and sprinkle with red peppers. Drizzle remaining dressing over vegetables and serve.

Nutritional Facts Per Serving for meal recipe:
Calories: 180
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 115 mg
Calcium: 20% Daily Value
Protein: 7 g
Carbohydrates: 25 g
Dietary Fiber: 2 g

*Lowfat means less than 3g of fat per 100g and not more than 30% of calories derived from fat.

Copyright 2005, Midwest Dairy AssociationPrinted: Tuesday, July 05, 2005



Printable Recipe
BLUE CHEESE MASHED POTATOES - MIKE REEH
06/16/2005
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8 oz. potatoes, peeled
1 tablespoon butter
2 oz. blue cheese
2 oz. sour cream
Salt and pepper to taste

Cook potatoes, smash with smasher and add butter, blue cheese, sour cream, salt and pepper to taste. Serve with Cajun Pan-Seared Beef Tenderloin.

Printable Recipe
BUTTERNUT SQUASH W/ONIONS AND PECANS - KIM KIRCHHERR
11/09/2005
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Submitted by: Christine L.
Servings: 8
Ingredients:

1 cup chopped pecans
3 tablespoons butter
1 large onion, finely chopped
2 1/4 pounds butternut squash - peeled, seeded, and cubed
salt and pepper to taste
3 tablespoons chopped fresh parsley

Directions:
1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

Nutritional Information:
Amount Per Serving
Calories: 206
Cholesterol: 12mg
Total Carbohydrates: 18.7g
Protein: 2.9g

Recipe courtesy of www.allrecipes.com.
For this and more delicious ideas, visit www.jewelosco.com and click on the "plan" tab to view recipes.


Printable Recipe
CAULIFLOWER POPCORN - KIM KIRCHHERR
03/09/2005
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Ingredients:

1 head of cauliflower
3 tbsp olive oil
2 tbsp Mrs Dash Table Blend

Directions:

1. Preheat oven to 450°F
2. Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of popcorn.
3. Toss thoroughly in a bowl with olive oil and Mrs. Dash® Table Blend
4. Spread cauliflower on a sheet pan and roast for approximately 60 minutes, or until nicely browned (that's the carmelization process converting the dormant natural sugars into sweetness).
5. Turn three or four times during roasting. The browner the florets, the sweeter they will taste. Serve immediately.

Adapted from www.mrsdash.com


Printable Recipe
GRAPES - DONNA DOLAN
08/29/2005
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Grapes make a great snack and they're good for you too! Bundled up in each cluster of grapes is plenty of vitamin C, heart-healthy oils, cancer-preventing phytochemicals and an abundance of good taste. Each part of the grape offers unique health benefits.

Grape skin: Grape skin is loaded with the phytonutrient resveratrol. This powerful antioxidant has been shown in more recent studies to help fight breast, liver and colon cancers. Resveratrol has also been linked to reducing the risk of heart disease.

Just Juice: Grape juice: Just like a fine red wine, red grape juice offers many of the same heart-protective benefits. The antioxidants in grape juice may help reduce the risk of a stroke by improving blood flow and keeping the arteries flexible.

Grape seed oil: While most people prefer seedless grapes, the varieties with seeds are healthier. Grape seeds are especially beneficial for raising good (HDL) cholesterol and lowering bad (LDL) cholesterol. As an alternative, try grape seed oil. It offers a clean, light, subtle nutty flavor. It is rich in the heart-healthy vitamin E.

Orange-Laced Grapes
Serves 6.

All you need
4 cups red seedless grapes
¼ cup orange-flavored liqueur or orange juice
2 tbsp sugar
1 tsp grated orange peel
1 cup whipped topping, thawed

All you do
1. In a medium bowl, stir together grapes, liqueur, sugar and orange peel.
2. Marinate at least 3 hours in the refrigerator. Serve with whipped topping.

Nutrition Facts per serving: 120 calories, 3 g fat, 0 mg cholesterol, 0 mg sodium, 20 g carbohydrates, 0 g fiber, 17 g sugar, 0 g protein. Source: California Table Grape Commission.

Fruit Kabobs with Honey Peach Dipping Sauce

All you need
1/4 cup light sour cream
1 (6 oz.) container fat-free peach yogurt
2 tbsp. Hy-Vee honey
2 peaches, cut into chunks, divided
12 strawberries, stems removed, divided
24 red grapes, divided
4 kiwi, peeled and sliced into 1/2-inch slices, divided

All you do
1. In a medium bowl, whisk together sour cream, peach yogurt and honey until smooth. Set aside.
2. On each of 6 wooden skewers, alternately thread peach chunks, strawberries, grapes and kiwi slices.
3. Serve kabobs with peach mixture.

Nutrition Facts per serving: 130 calories, 1 g fat, 5 mg cholesterol, 25 mg sodium, 30 g carbohydrates, 5 g fiber, 24 g sugar, 3 g protein. Daily Values: 8% vitamin A, 150% vitamin C, 10% calcium, 4% iron. Serves 6.


Recipe developed in the Hy-Vee Test Kitchen.



Printable Recipe
GRILLED BABY VEGETABLES - DONNA DUVALL
07/15/2005
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2 pounds baby vegetables -- such as potatoes, beets, carrots, zucchini, onions, or green beans
2 tablespoons olive oil
salt and pepper
2 tablespoons olive oil
3 Tablespoons Balsamic Vinegar
2 Garlic Cloves -- minced
1 Teaspoon Chopped Fresh Italian Parsley Leaves
1 Teaspoon Chopped Fresh Basil Leaves
1/2 Teaspoon Finely Chopped Fresh Rosemary Leaves

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 2 tablespoons of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.

Arrange the vegetables on a platter.

Working in batches, grill the vegetables until tender and lightly charred all over, about 10 minutes for the potatoes, beets, carrots and onions; 7 minutes for the zucchini;; 4 minutes for the green beans.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.


Printable Recipe
ITALIAN GREEN BEANS - JOANNA LUND
06/09/2005
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Serves 4 (3/4 cup)

1/2 cup chopped onion
1 (15-ounce) can cut green beans, rinsed and drained
1/4 cup Oscar Mayer or Hormel Real Bacon Bits
1/3 cup Kraft Fat Free Italian Dressing
1 (2-ounce) jar chopped pimiento, drained

In a medium saucepan sprayed with butter-flavored cooking spray, saute onion for 5 minutes. Stir in green beans and bacon bits. Add Italian dressing and pimiento. Mix well to combine. Continue cooking for 5 minutes or until mixture is heated through, stirring occasionally.

Each serving equals:
HE: 1-1/4 Vegetable, 1/4 Slider, 16 Optional Calories
86 Calories, 2 gm Fat, 5 gm Protein
12 gm Carbohydrate, 440 mg Sodium
56 mg Calcium, 3 gm Fiber
DIABETIC EXCHANGES: 1-1/2 Vegetable, 1/2 Meat

Printable Recipe
PERFECT SCALLOPED CORN - MIKE REEH
11/23/2005
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2-1/2 cups cream style corn
1 cup milk (I prefer Carnation milk)
1 well-beaten egg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cracker crumbs
3 tablespoons pimento
1/4 cup minced onion

Top with 2 tablespoons butter
1/2 cup cracker crumbs

Heat corn and milk. Gradually stir in egg. Add seasonings, crumbs, onion and pimento. Mix well.

Pour into a greased 8-1/2" x 1-3/4" round pan. Sprinkle buttered crumbs over corn mixture. Bake at 350 degrees for 1 hour.

Mom and I always doubled this and put it in a 9" casserole dish.

*The secret is to heat the corn and milk and gradually add it to the eggs.

Excellent!

Printable Recipe
ROASTED POTATO WEDGES WITH CHEDDAR SAUCE
01/14/2005
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Makes 6 servings
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:
3 large baking potatoes, each cut into 8 wedges
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper

Cheddar Sauce:
2 tbsp canola oil
2 tbsp flour
1 1/4cups 2% milk
1 1/4 (5 oz.) cups shredded sharp Cheddar cheese
2 tbsp finely chopped green onions
1 tbsp imitation bacon bits
1/4 tsp cayenne pepper

Preheat oven to 425 degrees Fahrenheit. In a resealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil. Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned.

Heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper. Serve potato wedges with warm cheese sauce.

Nutritional Facts per serving for main dish recipe:

Calories 381
Total Fat 19 g
Saturated Fat 6 g
Cholesterol 29 mg
Sodium 392 mg
Calcium 25% Daily Value
Protein 14 g
Carbohydrates 40 g
Dietary Fiber 4 g



Printable Recipe
ROASTED SWEET POTATOES - DONNA DUVALL
06/17/2005
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Serving Size : 4

2 pounds sweet potatoes
olive oil
salt and pepper

Preheat oven to 450°. Peel and slice potatoes into 1 inch cubes.

Place potatoes in a baking dish coated with cooking spray; drizzle with olive oil and sprinkle with salt and pepper.

Roast for 45 minutes, turning once.


Printable Recipe
TOMATOES - DONNA DOLAN
08/29/2005
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Energy in a bag
Tomatoes are a wonderfully versatile fruit rich in vitamins A and C. But perhaps the most exciting nutrient found in tomatoes is lycopene, a carotenoid responsible for the red color. Lycopene may help reduce the risk of a variety of cancers, most notably prostate cancer and breast cancer. New research shows lycopene even helps prevent cardiovascular disease.

It's better in a backpack
The highest concentration of lycopene is found in processed tomato products such as tomato sauce, tomato soup or ketchup. Organic ketchup contains higher amounts of lycopene than do other commercial brands. Lycopene absorbs better when eaten with a small amount of oil or fat. So add a little olive oil to your tomato sauces and salads. Or serve fresh tomatoes with a slice of mozzarella cheese.


Lycopene Leaders

Tomato Products:

1 cup tomato soup - 25mg
1/2 cup tomato sauce - 20mg
1/2 cup spaghetti sauce - 20mg
1/2 cup canned, diced tomatoes - 12mg
2 tbsp. tomato paste - 10mg
2 tbsp. ketchup - 5mg
1 med. fresh tomato - 4mg
1/2 cup chopped fresh tomato - 3mg
2 med. slices of fresh tomato - 1mg


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